Σάββατο, 14 Ιουνίου 2014

Fourth Wave in Coffee


We all know about the three waves as they're called of coffee evolution. We are currently live during the blooming of the third wave throughout the whole globe. Almost every country with a descent coffee scene has at least a couple of roasters that focus on green bean origin, quality, roasting control and brewing techniques at coffee shops. Not to mention towns and cities like Melbourne, Seattle and San Fransisco that third wave is the "mainstream" if you can call it that way...
 After my educational trip to Panama, I stayed for over a week in farms. Mainly at Finca Hartmann, where I saw all the processing techniques and a lot of experimental projects of their own as well. Mrs.Tessie Palacios (Q Grader, wife of mr.Hartmann and manager of the Finca if I remember correctly) told me that they were doing different proseccing techniques, depending on the taste profile their customer wanted to get. That was really astonishing! I was just start to think the potential of this concept and seemed limitless! Mr.Brodsky, owner of NinetyPlus and ambassador of this concept, has been using Hartmann's facilities for processing, regularly. What he has accomplised in coffee scene can't be described in a small sentence. Innovator, ambassador of speciality coffee with great passion and love in what he does.
 What I want to point out with this article. Fourth Wave in Speciality Coffee is here. Craig Simon, the current Australian Barista Champion, leaving Matt Perger in second place, presented a routine that shows us the way to the future of speciality coffee. He went to Panama too, he collected his perfect cherries (with help of course) and he processed them in a way to get the taste profile he wanted. A great experimental processing technique to say the least. I am not saying that Fourth Wave is every barista to collect their cherries... I am talking about interaction between farmer-roaster/barista. I am talking about feedback! I am talking about tighten up relations between them, year after year. A constant communication throughout the year. What went wrong, what we can improve, what worked great and what we want to repeat in next crop? Tessie told me that they don't know what exactly a coffee needs to be great as an espresso, because she only cups her coffee and drink it with filter method. She needed that feedback! A partnership that can get all of us to the next level of improving the quality of product and service. Our quality.

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