Currently Korea, China, Taiwan and Japan called Nano Lot 95+ coffee (almost all of them are Panama Gesha) Fine Specialty Coffee, including the terms 4th Wave Coffee because they served it under private Omakase course and by having WBC champions to brew the said coffee. One cafe in China have private Omakase with Boram Um (WBC 2023) as the brewer and sold 1 cup of filtered and espresso set of Elida Gesha for $933
@@charcoalcoffeecompany bonkers, aside from likes of Panama Gesha, exotic 90+ beans like Aji, Pink Bourbon, Eugenioides, Sidra, Catuai, Catimor, Heirloom also being used in omakase
I think one of the shortcomings with the current trend of specialty coffee is that while pour over methods and coffee selection/roasting/brewing is the best it has ever been, I think espresso has regressed. Most espresso at cafes now is very thin and sour. I think there is still a place for lusher, simpler dark roast espresso that tastes and feels like how fresh ground coffee beans smell. It’s sort of like when craft beer brewing overlooked and neglected the art of making really great lagers when everything was IPA this and double stout that.
I couldn't agree more. Espresso has really gone downhill in a lot of cafes. Luckily I have an Italian place near me that still does it the way it should be done.
because light, light-medium, medium roasted coffee need a expensive machine or very modded machine to brew, not to mentioned, grinders, here in Indonesia most of the high end specialty coffee uses VA Maverick, Strada Leva, Strada X, Slayer or KvDW with Idromatic or Idrocompresso (which are all a nightmare when it comes to spare parts and costs), and they pretty much need a high wages barista to brew the shot (usually competition level barista to brew correct shot profile). its very high investment for really fine specialty espresso, while filter doesn't need that kind of investment to brew a nice lightly roasted coffee. most large branch 3rd wave cafe already became a said "5th wave" coffee for the thin espresso quality most of the nice Espresso we got is from Omakase courses which our community dubbed "4th Wave Cofffee", limited seats, limited sets of beans
This third wave, and growth of speciality coffee is definitely becoming more like wine in it's making and tasting, bringing it into a new culture of it's own
Another top quality video, Adam. Loved it.
Legend!
Currently Korea, China, Taiwan and Japan called Nano Lot 95+ coffee (almost all of them are Panama Gesha) Fine Specialty Coffee, including the terms 4th Wave Coffee because they served it under private Omakase course and by having WBC champions to brew the said coffee. One cafe in China have private Omakase with Boram Um (WBC 2023) as the brewer and sold 1 cup of filtered and espresso set of Elida Gesha for $933
It's truly amazing the prices some of these beans go for.
@@charcoalcoffeecompany bonkers, aside from likes of Panama Gesha, exotic 90+ beans like Aji, Pink Bourbon, Eugenioides, Sidra, Catuai, Catimor, Heirloom also being used in omakase
Very detailed Adam, nice one boss👍🏽need to stop watching your videos before I need to sleep, just want coffee now😂
Watch the decaf video then get yourself something nice, happy coffee days.
I think one of the shortcomings with the current trend of specialty coffee is that while pour over methods and coffee selection/roasting/brewing is the best it has ever been, I think espresso has regressed. Most espresso at cafes now is very thin and sour. I think there is still a place for lusher, simpler dark roast espresso that tastes and feels like how fresh ground coffee beans smell. It’s sort of like when craft beer brewing overlooked and neglected the art of making really great lagers when everything was IPA this and double stout that.
I couldn't agree more. Espresso has really gone downhill in a lot of cafes. Luckily I have an Italian place near me that still does it the way it should be done.
because light, light-medium, medium roasted coffee need a expensive machine or very modded machine to brew, not to mentioned, grinders, here in Indonesia most of the high end specialty coffee uses VA Maverick, Strada Leva, Strada X, Slayer or KvDW with Idromatic or Idrocompresso (which are all a nightmare when it comes to spare parts and costs), and they pretty much need a high wages barista to brew the shot (usually competition level barista to brew correct shot profile). its very high investment for really fine specialty espresso, while filter doesn't need that kind of investment to brew a nice lightly roasted coffee. most large branch 3rd wave cafe already became a said "5th wave" coffee for the thin espresso quality
most of the nice Espresso we got is from Omakase courses which our community dubbed "4th Wave Cofffee", limited seats, limited sets of beans
This third wave, and growth of speciality coffee is definitely becoming more like wine in it's making and tasting, bringing it into a new culture of it's own
Aye, Coffee, wine & cheese.