What Is Third Wave Coffee? Just Look for the Mustache

In order to fully capitalize on the modern metropolitan experience, you need to embrace some slightly hipster tendencies.  A couple examples might include craft beer and aioli, whatever that is.  But no metropolitan experience is complete without taking your coffee game to the next level.  Specifically, you need to explore the third wave of coffee.  What is third wave coffee? I got you covered.

 

A Reminder About Coffee

The coffee we know and love comes from the seeds of a cherry-like fruit that grows on two species of flowering plants called Coffea arabica and Coffea canephora.  In other words, the coffee bean is actually a seed, similar to the pit of the cherries that we know rather well.  Most of the world’s coffee is grown between the Tropic of Cancer and the Tropic of Capricorn, a region referred to as the Coffee Belt.  It is in this region that the aforementioned species of plants can thrive.  Many countries in Latin America, Africa, and Asia fall within this belt.  Because of this geographic restriction, coffee is actually the main export for certain nations such as Honduras and Ethiopia.

Once a dried coffee bean is available, it is roasted, ground, and then brewed with near-boiling water to create our favorite morning beverage.  While flavor may draw some to this refreshment, the large amount of the stimulant caffeine may be a bigger draw.

 

The First Wave

The first wave of coffee dates back to the 1800’s and was characterized by the mass distribution and consumption of coffee, especially in the United States.  Technically, preceding this wave was the human-facilitated movement of the appropriate plants from the Middle East to other parts of the world.  (European colonization of places like Indonesia and the Americas helps explain the current geographic spread of coffee.)  Since this phenomenon is not assigned a wave, it can be termed as a foreshadowing ripple.

In any event, the first wave translated into the widespread availability of things like instant coffee, marketed under well-known brands like Folgers.  Any regard to concepts like sourcing was secondary to convenience.

 

The Second Wave

The second wave of coffee sought to add quality and experience to convenience.  With a focus on quality, factors such as sourcing and roasting techniques gained recognition.  With a value placed on experience, the coffee shop culture became mainstream, and variations including espressos and flavored drinks became commonplace.

The origins of this wave date back to the late 1960’s and early 1970’s, with two key players being Peet’s Coffee and Starbucks.

 

The Third Wave

Although this terminology was coined in 2002, it probably dates back conceptually to the 1980’s.  With third wave coffee, every step of the process from farm to table is taken extremely seriously.  Starting with the source, attention is focused on the farmer whose labor has produced the desired commodity.  In fact, many third wave coffee shops have direct relationships with such farmers, ensuring both quality as well as proper compensation.  Adjectives like “single-origin” and “micro-lot” have their root in this direct business model.  Similarly, the altitude at which the coffee is grown (a factor in the flavor profile), the specific subspecies of coffee, and the method of processing are emphasized.  Roasting, which is often done at the location of purchase, is also highlighted in the form of a roasting date.

At a third wave coffee shop, flavor profiles may be listed in the same manner as would be done at a vineyard.  And the brewing process is no joke.  Beans are ground at the time of order, and several brewing methods are available, each with its own effect on the ultimate consumer experience.  Given this attention to detail regarding natural flavor, flavored drinks are not typically available.  Longer wait times and higher prices can be expected.

 

To a certain extent, the distinction between the different waves can be a little blurry.  If you’re confused, or you just don’t really care, there is a simple way of remembering the bottom line.  When your mother-in-law serves you coffee from a plastic canister, you’re in the first wave.  When you’re in a coffee shop with the coffee syrups clearly visible, you’re in the second wave.  And when you’re in a coffee shop and get kind of stressed out by the menu, you’re probably in the third wave.  But if you’re still unsure, just look for the mustache.  If your barista has the waxed and handlebar variety, you can rest assured that you’re on the cutting edge of coffee.