A Quick Crash Course on First, Second and Third-Wave Coffee
From freeze-dried granules to traceable beans; We’ve come a REALLY long way…
There are three types of people in this world. Some rely on Nescafe granules for their daily kick; Others head to Starbucks each morning for their caramel latte; While others undergo a nineteen-step-choreographed-ritual every time they make their homemade brew.
These three types of people mirror three distinct coffee movements, otherwise known as the Three Waves.
I’ll never forget my first proper introduction to Specialty Coffee (also known as Third Wave Coffee). One morning, with an hour to kill before work, I dropped into The Little M. I grabbed a seat at the countertop (practically under the barista’s nose), ordered a long black, and within seconds the enthusiastic, red-bearded barista handed me my coffee. Along with another. And another. And then another.
“Are you trying to kill me?!” I laughed, staring at the four coffees sitting in front of me.
Rest-assured, he wasn’t. He was just eager to share some of his newly obtained rare Ethiopian beans. As he explained all the different flavour notes my interest peaked as quickly as my heart-rate. I was sold on specialty coffee.
In a nutshell this is Third-Wave Coffee. But let’s start at the very beginning…
The First Wave
Often referred to as commodity coffee and occasionally referred to as trash, this movement saw the beginning of instant coffee as we know it. Think Nescafe or Folgers: it’s quick, cheap and… coffee tasting. One of the defining factors is that this coffee lends zero credit to its origins, processing methods, or flavour profiles. It’s massed produced with a familiar dark / bitter flavour across the board.
Commodity coffee emerged after entrepreneurs saw an opportunity to scale coffee beans and sell them in a way that made it easy for people to make and enjoy at home. With no fancy equipment required, it also made the perfect ration for soldiers during both World Wars.
The Second Wave
Enter Starbucks: the beginning of cafe culture, flavoured syrups and skilled baristas. In the early seventies Seattle saw the debut opening of the Starbucks we all know and love today. With an emphasis quality coffee, welcoming ambience and exciting varieties on the menu, Starbucks helped pioneer a longstanding marriage between coffee and experience.
Noticing its extreme popularity, many other businesses followed suit and cafes quickly became the go-to place for daytime social gatherings or coffee-on-the-run. Slowly people began to place value on the coffee itself, however there was still a long way to go in terms of recognition for its origins and unique flavour profiles.
The Third Wave
Last but not least, we have the third (current) wave. Over the past couple of decades we have seen growing recognition for coffee’s true potential. Emphasis on the coffee itself is stronger than ever, and people are willing to the extra price for a better quality, artisan product.
Your typical specialty cafe is comprised of a well-designed fit out, high-end machine and passionate, well-trained baristas who could talk for hours on end about flavour profiles, altitudes, brewing variables and more. Furthermore there’s a whole lot more transparency when it comes to the freshness and origins of the beans they supply, and high regard for the way they’re handled. Cupping is used to determine the perfect roast for a particular varietal; no more bulk roasting to a crisp.
Finally, this little crash course wouldn’t be complete without some mention of the upcoming Fourth Wave. Though there’s debate as to whether this is a real thing, I believe the Fourth Wave lays emphasis on the science of coffee. It highlights accurate measurements in brewing, water chemistry, innovative brewing equipment and an even deeper understanding of the properties of coffee.
Above all, whether you’re an instant, frappuccino, latte or espresso drinker, the important thing to remember is that there’s no right or wrong way to enjoy coffee per se: just a whole lot of different ways. The beautiful thing is that it has had, and continues to have, a unique ability to bring people together. So all there’s left to do is drink, and enjoy.
