COFFEE CAPITAL OF THE FAR EAST See you at a Shanghai café While the major chains still have their place, local coffee shops dominate in Shanghai – they represent laboratories of taste, spaces for socialising and the mirror of a new, cosmopolitan China that’s building its future with the aroma of freshly ground coffee
kind of tranquillity that invites intro- spective coffee drinking; others are in- spired by local hutong alleyways, com- bining the aroma of coffee with jasmine and oriental notes. Also popular are con- cepts that combine coffee with desserts, such as “coffee mochi” or “tiramisu with matcha powder”, thereby also combining Western and Eastern flavours. Shang- hai is also a hub of caffeine innovation – from ‘coffee cocktails” in the evening hours, via ‘nitro cold brews’ served on tap, to coffee lattes with layers of colour that resemble miniature artworks. Where to drink unforgettable coffee in Shanghai? Seesaw Coffee – a pioneer of the Third Wave Coffee scene in China, known for its innovative brews with notes of sea- sonal fruits. Manner Coffee – a local brand that has won over the hearts of Shanghainese thanks to its top quality and affordable prices. % Arabica Shanghai Roastery – an ar- chitectural gem where coffee is roasted, ground and served in an atmosphere of perfect harmony. Rumors Coffee – this small, hidden caf- eteria is known for its carefully selected Ethiopian and Kenyan beans and for pre- paring coffee as an artistic ritual.
S hanghai is home to more than 8,000 cafés, including small boutique coffee shops, but al- so local and international chains, all of which are vying for their own slice of the city’s market. Research has even claimed that Shang- hai has more cafés than any other city in the world, including New York, Lon- don and Tokyo. Despite China being traditionally associated with tea, Shang- hai has transformed into a real para- dise for coffee lovers over recent years. And it is much more than just a bever- age here: it is a social ritual, an aesthetic experience and often also a mini artistic performance.
Shanghai’s cafés combine two extremes: China’s deep-rooted tradition of careful- ly preparing drinks and Western Third Wave Coffee. Instead of grabbing a quick few gulps on the way to work, guests hang out for hours, enjoying perfect- ly prepared cups. Baristas often receive training abroad, while coffee is afforded the same respect as good tea – it is roast- ed on site, with bean origin selected and preparation methods becoming a topic of conversation. What distinguishes the Shanghai style from the major global chains is the focus on individuality. Each café has its own identity: some are designed as art gal- leries, with minimalist interiors and the
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