Hario Glass TCA-5 Second Wave, Cup Of, Excellence, Clean Cup, Balance, Acidity, Mouthfeel, Flavor

the refined demands of a matured market.

1990’s to now.

THIRD WAVE

THIRD WAVE COFFEE

FIRST WAVE

1930’s to 1960’s

Long distance distribution of roasted coffee became feasible with the development of 1vacuum packaging, which led to bulk production and mass consumption of coffee. Large corporations, such as Folgers and General Foods, expanded their sales worldwide. At the time, cheap price was of primary concern and taste or quality were took the backseat. In this way, coffee consumption spread among the homes and offices worldwide.

SECOND WAVE

1960’ s to 1990’ s.

Some of the coffee roasters, who no longer could tolerate the marketing by large corporation2in which taste or quality had to take the backseat, became independent and started to market their own business . “Specialty coffee” gradually gained recognition among coffee lovers with discerned taste, w h i c h e n s u e d t o a g l o b a l b o o m o f c o ff e e consumption as culminated in the global operation of Starbucks Coffee.

New generation of specialty coffee: coffee progressed to next stage like3wine.

Coffee is no longer a bulk produced item. Rather, coffee is blossoming as being an refined article of taste. Coffee has evolved to meet

Clean Cup	Balance	Acidity
+ purity	+ harmony	+ lively , crisp
clarity	equilibrium	refined
- dirty	stable-consistent from hot to cold	firm
earthy	- hollow	- sharp , dull
moldy	excessive	hard
	aggressive , inconsistent change	thin

Mouthfeel	CUP OF	Flavor
+ creamy		+ fruity
buttery		smoky
round	EXCELLENCE	floral
smooth		spicy
		- vegetal , grassy
- astringent , rough
waterly , gritty		woody , peas
Aftertaste	Sweetness	Overrall
+ sweet	+ ripened	+ complexity
clean disappearing	honey	dimension
pleasantly lingering	caramel	uniformity
- bitter	- green	richness
harsh	undeveloped	- simplistic , boring
dirty , metallic	closed	do not like