What defines “third wave coffee”?

The definition of "third wave coffee" is encapsulated by a movement that prioritizes high-quality coffee, artisanal methods, and transparency in sourcing. This approach emerged in the late 20th and early 21st centuries, distinguishing itself from previous waves of coffee movements.

The focus is on recognizing coffee as an artisanal product rather than a commodity, which involves careful attention to every detail, from sourcing green beans directly from farmers to using precise brewing techniques that showcase the unique flavors of different coffees. This commitment to quality often includes exploring the origin of the beans, promoting sustainable practices, and highlighting the roles of growers, roasters, and baristas in the coffee-making process.

This movement contrasts sharply with other options, such as a focus on convenience and speed, which aligns more closely with the first wave that capitalized on mass production and accessibility. The emphasis on dark roasting techniques is also more characteristic of the second wave, where bold flavors often overshadowed the subtleties of different beans. Additionally, while automated brewing equipment can be used in third wave practices, the essence of the movement lies in the detailed, manual, and artisanal methods that elevate coffee quality.