The Rise of Specialty Coffee: Understanding the Third Wave Movement
Coffee is a mainstay in most cultures around the world. As of 2021, it is the second-most traded commodity after crude oil. Coffee is the fuel that gets us through our days and helps us kickstart our mornings. But, as the world has evolved, so has the culture around coffee. There is a growing appreciation for high-quality, specialty coffee that is changing the way we drink and think about coffee. This movement is known as the third wave of coffee, and it is rapidly gaining momentum.
The first wave of coffee can be traced back to the early 1900s in the United States when coffee was primarily consumed as a commodity, often brewed in percolators or drip coffee makers. The second wave began in the 1960s and 1970s when coffee became more of a cultural experience, with the introduction of chain coffee shops such as Starbucks. The third wave movement, which began in the early 2000s, is all about understanding and celebrating the characteristics of high-quality coffee.
Specialty coffee is defined as coffee that has been rated at least an 80 out of 100 score by a professional cupper. These coffees are grown under optimal conditions that preserve the natural flavors of the beans in the final product. The beans are then roasted with precision and brewed in a way that brings out the unique flavors of each type of bean. Specialty coffee is not just a drink, it is an experience.
The third wave movement is driven by coffee enthusiasts who are passionate about the craft and who want to share their love of specialty coffee with the world. These enthusiasts are focused on sourcing high-quality beans from small-scale farms and creating unique flavor profiles through skilled roasting techniques. They are also committed to educating consumers about the importance of transparency in the coffee supply chain and the value of paying a fair price to coffee farmers.
One of the key features of the third wave movement is the emphasis on the origin of the beans and the importance of understanding the flavor profile of each region. Specialty coffee roasters are sourcing beans from regions like Ethiopia, Yemen, and Colombia, where the climate, altitude, and soil composition create unique flavor profiles that are distinct to each region. By working with small-scale farmers and investing in sustainable practices, specialty coffee roasters are able to preserve these unique flavors for coffee enthusiasts to enjoy.
The process of brewing coffee has also become a science in the third wave. Brewing methods are carefully chosen to highlight the unique flavors of each bean, with pour-over, French press, and espresso being among the preferred methods. Each brewing method requires a different technique and equipment, which adds to the complexity and uniqueness of the third wave coffee experience.
The third wave movement has also brought attention to the social and environmental impact of coffee production. Specialty coffee roasters are partnering with small-scale farmers to ensure they get a fair price for their beans, and they are investing in sustainable practices to reduce the environmental impact of coffee production. By creating a sustainable coffee supply chain, specialty coffee enthusiasts are able to enjoy their favorite drink while also supporting farmers and preserving the environment.
In conclusion, the third wave of coffee represents a new era in coffee culture. The emphasis on high-quality beans, skilled roasting techniques, and unique brewing methods has created a culture that is dedicated to preserving the natural flavors of coffee. Specialty coffee enthusiasts are passionate about supporting small-scale farmers and creating a sustainable coffee supply chain while enjoying the complexity and uniqueness of each cup of coffee. As the movement continues to gain momentum, it is clear that the third wave of coffee will shape the future of coffee culture for years to come.