Third wave coffee is a movement in the coffee industry that emphasizes high quality and a focus on the nuances of coffee culture, from lighter roasts to local sourcing to ethical practices. The term "third wave" refers to the current trend of coffee shops elevating coffee to a place similar to wine, craft beer, or spirits, where the enjoyment is in the nuanced flavor of the beans themselves, meticulously prepared and served in quality glassware or ceramics. The movement began in the 1980s with a small group of roasters and cafes experimenting with lighter roast levels and bringing new, exotic flavors out of well-grown coffees. The Specialty Coffee Association of America was founded in 1982, giving a platform to this new style of roasting and brewing. The term "third wave coffee" was coined in 1999 and became a rapidly growing trend.
Third wave coffee is often associated with the concept of "specialty coffee," referring either to specialty grades of green (raw and unroasted) coffee beans (distinct from commercial grade coffee), or specialty coffee beverages of high quality and craft. Key features of the third wave include increasing coffee quality, more direct trade, a greater emphasis on sustainability, lighter roast profiles, and innovative brew methods. The movement is characterized by a focus on terroir and varietal, with much lighter roasts to showcase the unique flavors of the beans.
In summary, third wave coffee is a movement in the coffee industry that emphasizes high quality, ethical practices, and a focus on the nuances of coffee culture. It began in the 1980s with a small group of roasters and cafes experimenting with lighter roast levels and bringing new, exotic flavors out of well-grown coffees, and has since grown into a rapidly growing trend.
