If you have been around local coffee shops more than a couple of times, you might have heard of the term, third wave coffee. Yet that sounds very vague, and unless you are a coffee insider, not really descriptive of what that means. However, if you are a lover of coffee, you might have had some and not even realized it. So, we want to break down what exactly does the term “third wave coffee” mean and what attracts coffee lovers to it.
FIRST AND SECOND WAVE COFFEE
To first understand the term third wave coffee, logically we need to quickly go over what first and second wave coffee is.
First Wave Coffee
First wave coffee is fairly cheap and fairly plentiful. It is also known as commodity coffee. Think of your major coffee brands from a store, they are the drivers of first wave coffee. For example, that ground Foldgers coffee you have in the kitchen cabinet, that would be considered first wave coffee. Does that mean it’s not a good coffee, no. But by industry standards, first wave coffee is typically the lowest quality coffee available and, in many cases, the most acidic.
Second Wave Coffee
The second wave of coffee came about in the 1990s when roast masters like Starbucks began to change the way people thought about coffee. This wave brought with it an improvement in the overall quality of coffee, including the roasting process and how it was brewed at home (or ordered at Starbucks). The major shift in quality when it comes to the second wave of coffee is that the roasting process creates a more complex flavor.
Second wave coffee is usually Arabica beans or a mixture of Arabica and Robust. Robust is only used for blends due to its higher caffeine content compared to Arabica; it also has a much more bitter taste, which can be overpowering if too much is used in a coffee blend. As the coffee maker roasts the beans, they are then processed with hot water and allowed to steep. This is called brewing. Once the coffee has been brewed, it’s ground and then poured into a cup, where the coffee is allowed to cool before drinking. The temperature of the cup is also important when it comes to second wave coffee, as it affects its taste.
THIRD WAVE COFFEE
Third wave coffee represents not just a consumption trend but a deeper appreciation for the craft of coffee making and the quality of the product. This movement has captivated coffee drinkers around the world, turning the simple act of drinking coffee into a rich, immersive experience. Here’s what attracts coffee drinkers to third wave coffee.
Quality and Artisanship
At the heart of third wave coffee is the unwavering focus on quality. From the selection of beans to the precision in brewing, every step is executed with care and expertise. Coffee lovers are drawn to the meticulous process that emphasizes the bean’s origin, variety, and roasting method. This attention to detail ensures a superior cup that’s rich in flavor and aroma.
Direct and Ethical Sourcing
Third wave coffee enthusiasts value the story behind their cup of coffee. This includes knowing where the beans come from, how they were grown, and who grew them. Direct trade practices are common, ensuring fair compensation to farmers and promoting sustainable farming methods. This ethical sourcing resonates with consumers who are increasingly conscious of their environmental and social impact.
Coffee as an Experience
Third wave coffee shops often foster a unique atmosphere that encourages customers to savor their coffee rather than rushing through it. These spaces are designed for enjoyment, education, and social interaction, turning the coffee shop into a community hub. For many, the experience of learning about the coffee’s origin, brewing technique, and flavor profile adds a valuable layer to their coffee-drinking ritual.
Innovation and Experimentation
The third wave movement is characterized by its innovative spirit. Baristas and roasters experiment with different brewing methods, from pour-overs to siphon brewers, each offering a unique taste and experience. This willingness to experiment extends to coffee flavors and blends, with seasonal and limited-edition offerings that intrigue and delight the adventurous coffee drinker.
Conclusion, What’s the Attraction?
The third wave coffee is different from the other two waves in that it’s low-acidic, less bitter, and much more highly roasted. It’s still made of Arabica beans, but there are many differences. The first wave is usually ground at a very coarse grade and brewed with either a drip procedure or an espresso machine. The second wave is usually ground at a finer grade and brewed via the pour-over method or a French press. The third wave is much more highly roasted, making it less acidic, not as bitter, and more flavorful.
The Third wave coffee movement has not only raised the standards for quality coffee but has also cultivated a global community of coffee enthusiasts who value transparency, sustainability, and artisanship. It comes across in the love the local coffee shops and roasteries show for the coffee beans themselves and for the whole process, not just the final result. That love can be tasted in every cup at your local third wave coffee shop, Honeylu’s Coffee.
