Third Wave | Le café de la troisième vague

Let’s Celebrate Third Wave Coffee

We use the term third wave coffee. But what does it mean? And what about the first, second, and fourth waves? Let's explore the key features, as we share our perspective on the evolution of coffee...

Let's Celebrate Third Wave and the evolution of coffee

First wave coffee is a commodity. 1960's (and earlier): Coffee became widely accessible. Convenient and widely accessible; 1st wave coffee was consumed for the benefits of caffeine, not for enjoyment; quantity over quality. Instant coffee and pre-ground vacuum packed coffee found in the supermarket coffee aisle are popular.

Second wave coffee is a luxury. 1970’s - 1990’s: Coffee started to become a luxury product rather than a necessity. The 2nd wave is marked by the introduction of espresso and other specialty coffees as luxury drinks. A proliferation of large chain coffee shops saw an increase in the quality of coffee readily available. Drinking coffee is a social experience. Espresso, lattes, dark roasts and flavoured syrups are popular.

Third wave coffee is an appreciation. 2000’s - present day: Coffee is a higher culinary appreciation; the finer details are valued. 3rd wave is specialty coffee, coffee of high quality and innovative brew methods. Focus is on consumer education and customer service. Latte art, pour-overs, tasting notes, lighter roast profiles, and single origin beans are popular. A deeper understanding of coffee is appreciated: the story behind the beans has never been more important. Transparency, traceability, sustainability, direct trade and farm-to-cup coffee are sought.

Third wave coffee delivers an unbeatable experience gained by centuries of research and dedication we've only just begun to appreciate. Already, in the third wave, we have high coffee quality, meaningful trade relationships, innovative brewing methods, an understanding of the importance of production and processing, and more. Consumers are developing a much deeper understanding of factors such as region, flavour profile and the science behind its production. The third wave movement is definitively a movement that is here to stay and might evolve.

Is there a fourth wave? It’s possible. Many speculate the defining characteristic of the fourth wave is a move to an even greater scientific approach and understanding. Fourth wave would be the highest end movement on specialty levels. With a focus on accuracy behind roasting and advanced brewing equipment, as well as a deeper understanding of the different properties and the chemistry of coffee. We took forward to seeing where the specialty coffee experience will take us.

Stay curious!

The BBCR Team

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