The Three Eras of Coffee Shop:
If you’ve been to a café or read an article about coffee at least once in your life, you might have heard the expression “third-wave”. So, what does it even mean?
Since the dawn of cafés, there has been three major revolutions or waves of cafés within the coffee world.
- First Wave: Traditional Cafés
- Think traditional Italian or French coffee bars.
- Typically serves dark-roast, single-origin blends.
- Second Wave: Commercial Cafés
- Think Starbucks, McCafe, and Tim Horton’s (for my Canadian readers).
- Typically serves a blend of low-quality, over-roasted, prematurely ground beans, but they’re in high demand because they’re easily accessible, cheap, and convenient.
- Third Wave: Experimental Cafés
- Think of the nearest place where hipsters congregate.
- Typically serves high-quality, single-origin, medium-roast coffee beans.
- Trained coffee artisans (baristas, roasters, cuppers) work together to create and serve the perfect espresso and filter coffees.
- Current experimental coffee trends: new brewing methods like cold brewing and AeroPress, “green”/lightly roasted coffees, vegan & other milk alternatives, matcha lattes, a return to single-origin blends, KeepCup and other environmentally sustainable options, tech advancements like Acaia Digital Coffee Scale, Masterclasses for cupping, latte art, and other barista essentials available to the public.
Now, go out and impress people with your random coffee knowledge! And as always, thank you for reading and joining me on this #internationalcoffeejourney