Third Wave Coffee

Third Wave Coffee is a movement that views coffee as an artisanal product, similar to wine, rather than just a commodity. Emerging in the early 2000s, the third wave emphasizes quality, transparency, and innovation in every step of the coffee production chain, from sourcing beans to brewing methods. It builds on the foundations laid by the first wave (mass coffee consumption) and the second wave (coffee as an experience, think Starbucks), but goes further by focusing on the nuances of coffee’s origin, varietal, processing methods, and roasting techniques.

The movement prioritizes single-origin beans, direct trade relationships with farmers, and an emphasis on traceability—so consumers know exactly where their coffee comes from and how it was grown. Roasting profiles in the third wave tend to highlight the unique flavors of each bean, often favoring lighter roasts to bring out bright acidity, fruity notes, or floral characteristics, rather than masking imperfections with dark roasts.

Brewing methods in third wave coffee are also more precise, with a rise in manual brewing techniques like pour over, AeroPress, and siphon brewing. Baristas and home brewers alike pay close attention to variables like water temperature, grind size, and extraction time, aiming for the most balanced and expressive cup possible.

The third wave is also deeply connected to sustainability and ethical practices. Many third wave roasters and cafés advocate for better working conditions and higher wages for coffee producers, reflecting a commitment to social responsibility. At its core, third wave coffee is about treating coffee with the respect it deserves, celebrating its complexity, and fostering a deeper connection between growers, roasters, baristas, and drinkers.