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marco rabadan
marco rabadan
México

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Coffee

Coffee

marco rabadan
1

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Have you ever tried traditional drip coffee , a ubiquitous feature of American diners ? Though considered a U . S . staple by some , others beg to differ , claiming that gourmet coffee is a better representation of American trends . American coffee can be a shocking discovery for the inquisitive visitor . The traditional bottomless diner style coffee is often considered watered down , even flavorless by unfamiliar to the acquired American taste . Yet , does this 'traditional coffee' properly represent the growing population of modern Americans ? The frequenters and of newly opened gourmet cafes trickled throughout trendy urban neighborhoods would argue that it does not .

Though the long - established and traditional Folger's brand does still dominate as America's best selling coffee on the market , with 1 . 18 billion U . S . dollars worth of sales in 2017 according to a Statista . com report , a new style of coffee , gourmet , has jump - started a dramatic in the demand for coffee .

The gourmet takeover : Gourmet coffee can refer to any coffee beverages that are non - instant and produced with Arabica beans . This includes premium roasts found locally , espresso drinks served in coffee shops , and also non - espresso beverages served chilled or infused with nitrogen .

Background ? Arabica vs . Robusta : Arabica beans have a sweet , berrylike taste . They make up for about 75 to 80% of the world's coffee production . They have a higher acidity than Robusta beans and are produced at a higher altitude . Though their flavor is preferred , it comes at a high price . Not only are these plants more costly to care for in general , but it is more to carry cultivated beans down from the high mountains ? where Arabica flourishes ? creating an expensive base for your morning beverage . Because of this , gourmet coffee tends to make a bigger hit on the wallet than traditional drip coffee served in gas stations or diners .

Robusta beans are more caffeinated , which helps protect the plant from pests , resulting in a hardier plant . Generally , Robusta produces a larger crop than Arabica and rolls in at around half the price , sometimes less . Yet , despite all of these apparent benefits on the cultivation end , Robusta is simply not as desirable as Arabica . Its rejected status amongst artesanal baristas is due mainly to its grainy , taste . However , Robusta continues to be produced , more commonly for economical options such as instant coffee .

The Third Wave Coffee Movement : Coffee are not only demanding optimum Arabica beans , but many have joined in supporting a newer movement called the Third Wave Coffee Movement . This movement involves more than just liking coffee . To understand it , one must first briefly consider the preceding two waves that led up to its birth . These waves were first coined by Trish Rothgeb of Wrecking Ball Coffee Roasters in 2002 , and have since been recognized and used by microroasters worldwide to identify the history and rise of responsible coffee creation . For a more detailed outline of the history of coffee , visit San Francisco's coffee geek hub GoCoffeeGo . com .

The first wave of coffee began in the 1800s when coffee was brought to the masses . Though the taste and quality of the coffee produced during that time wasn't very good , it led to a number of advances in coffee preparation that for subsequent waves . Some examples are the invention of vacuum packaging which guaranteed fresher beans , instant coffee ? for Americans on the move ? and Mr . Coffee which allowed consumers to brew full pots of drip coffee in the comfort of their own homes .

Though increases in demand would normally be favorable for any market , an ill - fated collision of complications has placed coffee producers in a very difficult position . A fungus known as Hemileia vastatrix has been creeping through Colombia , the world's third largest coffee producer , and has a history of wiping out Arabica coffee plants completely . As scientists scramble to find a solution , other problems continue to weigh on farmer's backs . Climate change has increased temperatures around the equator where coffee is grown , decreasing the amount of cold seasons in these regions , fueling the destructive fungus and giving it more time to attack . Though most hear this and fear a dreaded future without coffee , another repercussion would be the loss of 730 , 000 jobs in Colombia as brought out by a recent article , The disease that could change how we drink coffee , by the BBC .

Whether a fourth wave of coffee is on the way is still debated within the coffee community , but perhaps the more pressing issue at hand is whether coffee will be around to be debated in the future . A world without Arabica would leave many with devastation , as this beverage beautifully unifies global communities , the barriers between artists , business people , and athletes alike as a beloved part of morning traditions worldwide .

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