Cultivation of new taste: taste makers and new forms of distinction in China’s Coffee Culture

Abstract

ABSTRACT Specialty coffee is increasingly produced and consumed as part of routine life in many cities in modern China, but the social and cultural shifts it has engendered yet to be systematically examined. By examining the intersections between social media and the operations of independent Chinese coffeehouses in the field of taste, this paper puts forward the idea of new taste among Chinese millennials, which comprises individual subjectivity, heterogeneous social relationships, and forms of class distinction. Using taste-oriented keyword searches on WeChat official accounts, 20 articles were returned and analyzed in terms of their textural and visual orientations to examine the processes underlying how taste is influenced in the consumption of specialty coffee in China. Findings suggest the importance of taste makers in this process, from routine creation of aesthetic ambience in the coffeehouses to the construction of affective taste spaces online, and the establishment of taste cycles from online to offline, which all underpin class privilege. Moreover, the emergence of an ‘urban café community’ appears to be characterized by specific forms of belonging resulting from a productive effect of the interplay between independent coffeehouses and consumers in everyday urban life in which a set of aesthetic boundaries reside. Second, these digital consumers distinguish themselves socially by positioning themselves as having a cosmopolitan taste grounded in coffee appreciation instead of merely consuming coffee for physiological benefits. These findings extend taste propositions through engagement of Chinese digital millennial consumers to uncover the underlying cultural classifications.