Third wave of coffee

Third wave of coffee refers to a contemporary movement that considers coffee as an artisanal foodstuff, similar to wine, rather than a basic commodity. This movement involves improvements at all stages of production, from improving coffee plant growing, harvesting, and processing, to stronger relationships between coffee growers, traders, and roasters, to higher quality and fresh roasting, at times called "microroasting" (by analogy with microbrew beer), to skilled brewing and serving.

History

The term "third wave" was coined by Trish Rothgeb, a coffee industry professional and co-founder of Wrecking Ball Coffee Roasters, in a 2002 article published in The Flamekeeper, a newsletter of the Roasters Guild. The first wave of coffee is associated with the widespread adoption of coffee as a staple in homes and workplaces, largely in the 19th and early 20th centuries. The second wave is associated with a greater orientation toward quality and taste, typified by the growth of brands such as Starbucks and Peet's Coffee in the late 20th century.

Characteristics

Third wave coffee aspires to the highest form of culinary appreciation of coffee, so that one may appreciate subtleties of flavor, varietal, and growing region – similar to other complex culinary products such as wine, tea, and chocolate. Distinctive features of third wave coffee include direct trade coffee, high-quality beans, single-origin coffee (as opposed to blends), lighter roasts, and the proficient brewing and serving of the coffee.

Impact

The third wave of coffee has had a significant impact on coffee culture, particularly in urban areas. It has led to the proliferation of small, independent coffee shops that prioritize quality and sustainability. This has also led to increased interest in home brewing techniques, such as pour-over, French press, and cold brew.

See also

• Coffee culture
• Specialty coffee
• Coffee roasting
• Coffee preparation