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The Three Waves of Coffee

If the "First Wave of Coffee" refers to the drip-style, low-quality Robusta coffee that emerged after World War II in 1945, and the "Second Wave of Coffee" refers to mass-produced, higher-quality espresso and Arabica coffee beans sold in supermarkets, then today, the "Third Wave of Coffee" is in full swing. Numerous Australian coffee roasters, coffee experts, and baristas are participating, sharing their pursuit of the highest coffee quality with consumers and spreading various professional knowledge involved in the process of coffee from fruit to cup.

Australia's Coffee Culture

According to statistics, in Australia's out-of-home consumption market (OOH), milk-based coffee accounts for as high as 93%. It has become an indisputable fact that Australians love to drink milk-based coffee. This fascination with milk-based coffee has also created four World Latte Art Champions from Australia in the past 10 years: Caleb Cha, Con Haralambopoulos, Scott Callaghan, and Jack Hanna. Although new coffee varieties that emerged with the "Third Wave of Coffee" only account for 7%, the trend of black coffee is unstoppable.

Evolving Coffee Preferences

In a recent coffee shop survey published by Cafe Pulse, we can see that more than 800 coffee shops have added new varieties of black coffee to their menus. The most popular brewing method in 2017 confirms that Australians' demand for brewing methods other than espresso is continuously increasing. Roasters have therefore launched more varieties of specialty single-origin coffee beans to meet consumers' various needs. The coffee beans used for cold brew coffee are completely different from those used for drip or espresso coffee. From the table above, we can see that many coffee shops have also launched brewing methods other than common ones, such as the new Brewover and Trinity coffee pots.

Quality and Freshness

To meet the "Third Wave of Coffee's" requirement for excellence in the production process, according to statistics, 37% of Australian coffee shops have chosen to grind coffee fresh to ensure the freshness of their coffee. Data on the proportion of Australian coffee shops using fresh grinding shows that ordinary commercial coffee shops have an average of 3 grinders, while specialty coffee shops have 5 grinders. Among them, 47% of coffee shops have purchased separate grinders specifically for single-origin or fresh grinding needs. Interestingly, in some specialty coffee shops, the types of single-origin coffee change regularly, or even offer multiple varieties of single-origin coffee for customers to choose from. These coffee shops account for 13.5%, while coffee shops that long-term provide single-origin coffee from other origins account for 5.8%.

FrontStreet Coffee (FrontStreet Coffee): A roastery in Guangzhou with a small shop but diverse types of beans, where you can find various famous and lesser-known beans, while also providing online shop services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473