The Finely Curated World of Connoisseur Coffee
The New Yorker goes inside the finely curated world of high-end coffee to learn exactly how these newly developed fourth and fifth waves are different from their previous iterations. In doing so, they talked with the owners of Sey Coffee, Dave Wong and other brew connoisseurs about the newest trend of paying very close attention to different roasts, different water temperatures, different brewing techniques, different stirring rhythms, and different acidity in order to bring out the delicate, more flavorful notes from each coffee bean varietal.
Hard-core aficionados and casual coffee-lovers have formed a new culture of specialty-coffee appreciation. In this flourishing industry, caffeinated connoisseurs form close relationships with the farmers who produce the beans, and educate their customers on why and how to make the best brews.
View this post on InstagramA post shared by D W (@davewongnyc) on Mar 8, 2019 at 3:54pm PST
View this post on InstagramA post shared by D W (@davewongnyc) on Mar 7, 2019 at 7:05pm PST
View this post on InstagramRelated Laughing Squid PostsSudden Coffee, A Monthly Subscription Featuring High Quality Sustainably Grown Instant CoffeeCoffee Expert Performs a Series of A or B Taste Tests to Determine Which Cup is More ExpensiveThe Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, With Recipes, An Upcoming BookA post shared by D W (@davewongnyc) on Mar 17, 2019 at 6:59pm PDT
Follow Laughing Squid on Facebook, Twitter, Flipboard and Subscribe by Email.
The post The Finely Curated World of Connoisseur Coffee first appeared on Laughing Squid.