Behind the Scenes of the Third Wave Coffee Craze

Posted on: 2013-02-12 12:00 AM

What comes to mind when you hear the word “coffee”? Dunkin’ Donuts? Starbucks? Folgers? These are just a few of the classic brands that have come to define coffee in America today. What probably doesn’t come to your mind is “Ethiopia Konga Co-op Yirgacheffe” or “Kenya Kangunu”. That’s because these special roasts from the Terroir Coffee Company were created as part of the third wave of coffee. The third wave, which is about enjoying coffee in its simplest form, has changed the way that many view this caffeinated drink.

Wondering what these “waves” are all about? The first wave refers to the type of coffee that is consumed not necessarily for the enjoyment of the coffee’s flavor but because drinking java in the morning is something that has always been done. Instant and pre-ground coffee are both hallmarks of the first wave. The second wave refers to the new “specialty” coffees that appeared on the market in the 1970’s with the creation of higher-end brands such as Peet’s and Starbucks. Second wave coffees, which brought with them innovative drinks such as lattes and mochas, also labeled packaging with the region from which the coffee came.

The term “third wave” in reference to coffee making was coined in 2002 to characterize a whole new thought process behind the creation and enjoyment of coffee. According to the followers of this movement, coffee is not meant to be diluted or adulterated by various creams, syrups, ice, and sugar; this complex beverage speaks for itself. And instead of simply listing the region of origin on the packaging, third wave coffee makers may list a particular farm or even individual from which the beans originated. Often included with this information is the elevation at which the beans were grown as well as the general region.

Coffee makers who consider themselves to be part of the third wave movement are largely concerned with the fair trade and sustainability aspects of obtaining coffee beans. In fact, they often pride themselves in developing relationships with the individuals who grow their coffee, even when they are located in countries such as Africa or Brazil. “Single source” is a term that is often used in this new wave of coffee making; it refers to coffee that only comes from one specific location, as opposed to blending beans from different regions.

Third wave coffee makers pride themselves in roasting their beans meticulously. They are more likely to refer to themselves as “artisans” as opposed to someone who just roasts coffee beans to earn a living. Precise attention is paid to the different aspects of the roasting machines as well as the techniques used, and beans from various locations are roasted differently depending on their innate qualities.

The third wave of coffee has also popularized many alternative ways to brew coffee. French press, cold press, and vacuum are just a few of the methods being revived for the purpose of enjoying specialty beans. These are not new techniques for brewing coffee; in fact, the French press was first patented in 1928. But the idea behind third wave coffees is to use any brewing method that will most truly capture the pure, complex flavor from the beans. 

Looking back on all the waves of coffee development, we’ve come a long way since the day when the only two options when ordering coffee were “decaf” and “regular”. For third wave coffee drinkers, taking pride in the beans they meticulously roast, creating relationships with farmers, and enjoying coffee for all its complex, intriguing flavors is all part of their philosophy. Go ahead, give a third wave coffee a try, and don’t be afraid to ask for a cup of Ethiopia Konga Co-op Yirgacheffe.