Fact or Marketing Fiction, I’m riding it
There have been 3 so-called “waves” or movements in coffee. The first was the mass production of coffee and it’s exponential growth as a commodity in the 18 and 1900s. The second wave was experienced as a result of the growth of chain stores in the US such as Starbucks Coffee, the McDonald’s of coffee, who popularized mixed coffee drinks and a brand standard widely recognized. The third wave is a movement where consumers supposedly appreciate coffee as an artisanal foodstuff, like wine, rather than a commodity.
After reading about coffee tasting, I learned that adding milk and sugar reduces the bitterness and hides the flavour, so I learned to drink coffee black and continue to do so now.
At first I didn’t like the taste of acidity in coffee. If asked my preference I would choose a dark roasted coffee thinking I could savour the complex bitterness.
However, after trying a number of light roasted coffees (light roasting preserves more of the fruit pulp in a coffee bean and thus more acidity), I finally developed a preference for acidity. This awareness and appreciation for acidity in coffee led me to be able to recognise more complex fruit flavours like lemon, grapefruit and blueberry in certain types of black coffee.
I’m continuing to develop my experience so I can appreciate the difference in taste from a variety of origins and preparation methods.
My posts about coffee will document the adventures I have discovering different types of coffee, cafe’s and people on my journeys. I might become an expert, I might not, either way it’ll be a lot of fun and I hope you enjoy the adventure with me.
About the Author:
Steve is not a Barista, not a coffee roaster or taster, he’s a complete amateur in the coffee world. A plain consumer. But Steve loves a good cup of coffee.
