A superb coffee produced by a professional espresso machine in your favorite cafe is difficult to surpass. An great tasting coffee with a full-bodied taste and smooth velvety mouthfeel is the result of the sensory experience that includes the barista operating the machine, the grind of the beans, and the delectable aroma.
The third wave of coffee is a movement that considers coffee to be much more than a simple commodity, viewing it as an artisanal meal similar to wine, with each cup of coffee being the pinnacle of the tasting experience. It’s an entire end-to-end process, one that begins with the origin of the coffee bean and continues through a lighter roasting profile, brewing techniques, and technology found inside an espresso machine, all of which are intended to maximize the coffee’s flavor potential and complex, rich tasting notes.
From the precise microclimates and soils where they are cultivated to the manufacturing procedures and the way the beans are processed, the quality of the bean is crucial in producing great-tasting third wave speciality coffee. New processing methods have produced taste qualities of greater caliber. Roasters have switched from blending to single origin beans, modifying their methods to emphasize the distinctive flavors and characteristics of the bean.
