Difference between 1st wave, 2nd wave and Third wave coffee

First wave vs second wave vs third wave of coffee

Although there have been many changes in coffee trends throughout history, the last few decades have seen significant expansion and innovation of the industry on a global scale.

We’re going to concentrate on three recent developments in coffee experience—trends, movements, or—more commonly—”waves”—for this blog. Without a doubt, you’ve experienced all three coffee waves, although you might not have been aware of it.

These coffee trends revolve around a number of different factors, including bean quality, sourcing procedures, and some other factors. You can observe how coffee is evolving and going in the right direction by learning more about them. You’ll also learn a fresh technique to discuss the level of a coffee roaster or cafe.

Lets learn about the waves 

1st Wave of Coffee –

This wave was from the early days of commercialization to early 1980s where they never focused on the quality / grounding techniques.

No body wanted to educate the masses on what coffee actually was.

As a matter of fact, majority of the population in the USA did not even know that coffee comes from a real life plant.

Reason being it always felt as if the coffee is coming out of the factory and not the coffee estates.

Keypoints –

  1. Bitter Taste
  2. No knowledge about the coffee and its origin.

2nd Wave of Coffee –

This was in the early 1990s when the coffee roasters or cafe started educating the masses on the origin of the country from where the coffee is procured. The coffee companies started exploring the good beans of coffee and made sure the quality of coffee is enhanced.

But, it was still not about the taste of coffee rather it was more of experience.

And we all know the giant who became the pioneer in the field. Starbucks! Yes. they focused on a lot of customer experience and used a lot of flavors to make a great blend of coffee.

They mixed espresso shots with syrups and sugar to make it sweet and tasty. The unique beverage, the ambiance created by the lighting, and the welcoming baristas were still more important than the coffee itself.  However it rarely shifted away from the first wave’s super-dark coffee roasting method, which resulted in bitter, boring, and monolithic coffee.

Keypoints –

  1. People interested in cafes and experiences more than the coffee itself.
  2. Better quality but enhanced taste due to the flavors and sugar.

3rd Wave Coffee –

In the 1980s, there existed a small niche community that focused on coffee beans. Using well-grown coffee beans, this small group of roasters and cafes experimented with lighter roast levels and newer, unusual aromas.

The Specialty Coffee Association of America was established in 1982, providing this new kind of roasting and brewing with such a stage. In addition, this wave was beginning to spread to other parts of the globe, including Australia, Canada, and Scandinavia.

Over the subsequent two decades, this niche market continued to expand. In 1999, the phrase “third wave of coffee” was first used, and it quickly gained popularity. As more and more customers understood that coffee was much more than ashy and bitter flavors.

This was a revolution in coffee!

Keypoints –

  1. Lite roast and less bitter taste.
  2. Manual brewing methods like french press.
  3. Freshness, transparency in terms of origin and roasting date.
  4. Latte Art