What is third wave specialty coffee?
In recent years, the coffee industry has undergone several drastic transformations, moving beyond consumption to an appreciation of quality, craftsmanship, and sustainability. This evolution is encapsulated in what has come to be known as the "third wave" of specialty coffee. You might be wondering what exactly is third wave specialty coffee, and how is it different from its predecessors? Well, here is the short shot version — let us break it down for you.
First Wave
First Wave: Late 1800’s - 1920 So, back in the late 1800s, we had what we call the First Wave of coffee. The industrial revolution is in full swing, and Folgers and Maxwell House ruled the scene, making coffee convenient and accessible for the masses. It was all about getting your caffeine fix fast, with no fuss or frills.
Second Wave
Second Wave: 1960s - 1990’s Fast forward to the latter half of the 20th century and we have the Second Wave of coffee! Peet’s coffee started this wave, followed a rise in coffee chains like Starbucks, where espresso-based drinks became all the rage. Suddenly, it was all about the cafe experience. Fancy lattes, cappuccinos, and a whole new world of flavors opened up to coffee lovers everywhere.
Third Wave
Third Wave: Early 2000’s - now Third Wave coffee burst onto the scene in the early 2000s, right here in the Windy City of Chicago! Intelligentsia started focusing on the traceability of beans to the farm. It’s characterized by its attention to the quality of the coffee bean terroir, rather than focusing on coffee as a commodity — the shift to coffee as an artisanal product. Quality, focus on flavor, precision brewing, and innovation are the hallmarks of third wave coffee.
The Third Wave
Quality, Traceability, and Sustainability: You might be asking, what sets third wave coffee beans apart? For starters, as a consumer you will know exactly where those beans came from, who grew them, and how they were handled every step of the way. These beans have been grown in the perfect climate, at just the right altitude, and in nutrient-rich soil by farmers who take pride in their craft, using sustainable practices that respect both the land and the people who work it. And when we’re talking about sustainability in coffee, it's not just about saving the planet (although that's a pretty big deal!). It's about ensuring that our beloved coffee farmers can thrive economically, too. Remember back in 2018 when Olympia coffee rocked the industry by becoming Fair For All? They were the first roaster to ensure that every single bean they touch is Fair For All. How awe- some is that!? Olympia ensures fair wages for workers, clean access to drinking water, and they also visit producers annually, building partnerships based on needs, listening to stories, and ensuring everyone thrives like never before. So, when you sip on our coffee, you're not just getting a delicious brew—you're joining a movement. A movement that's all about fairness, in- clusivity, and making the world a better place, one cup at a time.
Focus on Flavor: Roasters are the flavor artists of the coffee world, carefully roasting small batches and experimenting with different profiles to bring out those unique flavor notes. Fruity, floral, chocolatey, nutty—you name it, they've got a coffee for every flavor craving under the sun. How do coffee beans develop these unique flavor fingerprints? Terroir. Just like with wine, where the soil, climate, and geography of a region influence the taste of the grapes, coffee's flavors are naturally occurring thanks to its terroir. Now here's where it gets really interesting: at higher altitudes, coffee beans grow more slowly, allowing them to develop more complex fla- vors. At these lofty heights where the air is crisp, the cooler temperatures work like a charm, coaxing out the zesty acidity and sweetness of each coffee bean. At our roasting partners, Olympia coffee, they're really reaching for the stars—figuratively speaking, of course. The min- imum altitude for Olympia coffee tends to be around 1,200 meters (about 3,937 feet) above sea level. This altitude allows the beans more time to develop, leading to more potent tasting notes and decadent flavors. So, terroir is the magical combination of altitude, climate, and soil that gives coffee its natural flavors.
Precision Extraction: Brewing coffee in the third wave isn't just about making a drink — every element is carefully mea- sured and timed to perfection by skilled baristas who treat each cup like a work of art. Every cup contains meticulously measured coffee grounds, dialed in to perfection, with extrac- tion times timed down to the second. Every move is designed to coax out the very best from those precious beans. Manual brewing is king — pour-over, AeroPress, and French press are the tools of choice for these coffee aficionados. They allow for a deep dive into the flavors and aromas hidden within each bean, creating a sensory journey with every brew.
Embracing Innovation: Third wave coffee specialists are always on the lookout for new and innovative brewing techniques and equipment. From fancy espresso machines to cutting-edge grinders, these specialists are on a mission to push boundaries while embracing craftsmanship and quality with every sip. And guess what's causing a buzz in the coffee community? Cold pressed espresso - the cool kid on the block! Cold pressed espresso is a unique twist on traditional espresso, bringing together the rich, concentrated flavors of espresso with the smooth, refreshing qualities of cold brew coffee. This innovative brewing method involves extracting espresso using cold water instead of hot water, resulting in a beverage that's both bold and mellow at the same time. The process typically involves grinding espresso beans finely and then steeping them in cold water for an extended period, often ranging from 12 to 24 hours. This slow extraction allows the flavors to develop gradually, resulting in a smooth and well-rounded taste profile. The result? A cold pressed espresso that's rich, complex, and surprisingly versatile.
In Conclusion: So, the next time you're sipping on your favorite cup of joe, take a moment to think about the people behind the beans—the hardworking coffee farmers who make it all possible. And remember, by supporting economic sustainability in coffee, you're not just enjoying a delicious beverage—you're helping to build a better, brighter future for everyone involved. Cheers to the wonderful world of third wave specialty coffee—may your cup always be full and your flavor journey never end! ☕