Third wave of coffee

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For fans of the third wave of coffee, processing coffee beans is a handicraft. As much of the aroma of the beans as possible should pass into the brewed coffee.

The third wave of coffee at German third coffee wave is a consumer attitude that for the production of high quality coffee stands and similar coffee wine , chocolate , gin or Craft beer , regarded as a luxury and not a mere commodity. This requires improvements at every stage of production. Cultivation, harvest and processing need to be improved, as well as the relationship between coffee farmers, traders and roasters. The process of roasting fresh, high-quality coffee, in analogy to the microbrewing beer often microtoasting is called to be refined. When brewing coffee, more attention should be paid to manual skills.

Third wave of coffee aims to develop a culture of enjoyment for coffee similar to that for other plant-based products such as wine, tea and chocolate. The consumer should develop awareness and appreciation for the nuanced taste, the variety of varieties and the different growing regions. Third wave coffee is characterized by direct purchase, high quality beans and single-origin coffee (as opposed to blends), lighter roasts and latte art . It also includes the return of alternative methods of making coffee like vacuum coffee and brewing devices like the Chemex and Hario V60.

The term Third Wave was created in 2002 and mainly describes the American phenomenon, especially the phase from the 1990s to the present day, but with some after-effects from previous decades. There are similar movements in Canada, Australia, New Zealand and Scandinavia. To put it more broadly, the third coffee wave can be counted as part of the specialty coffee movement.

The third wave of coffee is also described as a consumer ideology for the privileged, who can afford the products that are sold by the big brands in niche marketing. The share of third wave coffee is estimated at 5% of the total market in 2019.

history

The pioneer of the third wave of coffee was Peet's Coffee & Tea from Berkeley , California, which had already started cultivating, roasting and blending the traditional way in the late 1960s and shaped the coffee scene of the 1970s, 80s and 90s. This period, retrospectively dubbed “Second Wave”, was the birth of the artisanal American espresso bars, some of which developed into national chains, such as Starbucks . (Peet's mostly sold dark beans for home use and did not sell espresso until 1984. The forerunners were Italian-American espresso bars, which were primarily aimed at immigrants, and first wave coffee importers of the 19th century.)

Other milestones were the establishment of George Howell's Coffee Connections in Cambridge in 1974 (which was influenced by Peet's); the establishment of the Specialty Coffee Association in 1982 and the Dallis Bros. Coffee movement in New York, which was mostly about roasting.

Use of the term

Trish Rothgeb (née Skeie) of the Wrecking Ball Coffee Roasters was the one who used the term third wave of coffee in an article published in November 2002 in The Flamekeeper , the newsletter of the roasters' guild, the guild of the American specialty coffee association . Nicholas Cho of Murky Coffee defined the third wave of coffee in a much-cited online article, and previously, in March 2005, in an interview on the program " All Things considered " on American National Public Radio . The third wave of coffee was also featured in media such as the New York Times , LA Weekly , Los Angeles Times , La Opinion , and The Guardian .

In March 2008, Jonathan Gold, an LA Weekly Pulitzer Prize- winning journalist , defined the third wave of coffee by writing:

The first wave of coffee was the rise in popularity of coffee in the 19th century, which Folgers established in every household. The second wave of coffee was the spread, which began in the 1960s with Peet's and continued through the large decaffeinated coffees from Starbucks , various espresso drinks and coffee sold locally. We are now in the middle of the third wave of coffee, where beans come "from the coffee farmers" and not from any other country. When roasting, care is taken to emphasize the unique note of each bean than to burn it during roasting and the taste is a clean, hard, and purer.

The former term specialty coffee was created in 1974 and only describes high-quality beans, which reach 80 on a 100-point scale.

Company as of 2015

In 2015, the United States had a large number of third wave roasters and a few individual coffee shops or small chains that roast their own coffee, such as brewpub . There were a few larger companies that had dedicated themselves to roasting - the "big three of third wave coffee" were mostly Intelligentsia Coffee & Tea from Chicago, Illinois, Stumptown Coffee Roasters from Portland, Oregon, and Counter Culture Coffee from Durham, North Carolina, which were geared towards direct purchase. Intelligentsia had seven branches - four in Chicago, three in Los Angeles - and a lab in New York. Stumptown had ten stores - five in Portland, two in Seattle, two in New York, and one in Los Angeles. Counter Culture had eight regional training centers - that didn't function as a sales outlet - one each in Chicago, Atlanta, Asheville, Durham, Washington, DC, Philadelphia, New York, and Boston. By comparison, Starbucks had over 23,000 stores worldwide in 2015.

Both Intelligentsia Coffe & Tea and Stumptown Coffee Roasters were bought by Peet's Coffee & Tea (which is itself part of JAB Holding ) in 2015 . At the time, Philz Coffee (based in San Francisco) and Blue Bottle Coffee (based in Oakland, California) were also among the main players in the third wave of coffee.

In 2014, Starbucks invested around $ 20 million in a roastery and tasting branch in Seattle to target the third wave of coffee. In Starbucks' regular branches, in contrast to competitors in the third wave of coffee, automated espresso machines are used for reasons of efficiency and cleanliness.

Bibliography

Individual evidence

  1. ↑ Lisa Koch: The third wave of coffee - Third Wave Coffee. In: CREMUNDO magazine. May 12, 2017, accessed on August 5, 2019 (German).
  2. ^ Marie Schmidt : Consumption: Small story of real life . In: The time . June 18, 2015, ISSN  0044-2070 ( zeit.de [accessed August 5, 2019]).
  3. ↑ Miri: Third Wave Coffee: Is Coffee the New Wine? In: Coffee blog from barista-passione.de. July 12, 2019, accessed on August 5, 2019 (German).
  4. ↑ All About George ( Memento from February 23, 2007 in the Internet Archive )
  5. ↑ Dallis Bros Coffee
  6. ^ Trish R Skeie: Norway and Coffee . In: The Flamekeeper . Spring 2003. Archived from the original on October 11, 2003. Retrieved on December 10, 2015.
  7. ^ Nicholas Cho: The BGA and the Third Wave . In: CoffeeGeek . April 1, 2005.
  8. ^ Stuart Cohen: Coffee Barista Preps for National Competition . In: NPR , March 10, 2005. 
  9. ↑ Hannah Wallace: Do I Detect a Hint of ... Joe? . In: The New York Times , May 29, 2008. 
  10. ↑ Gregory Dicum: Los Angeles: Intelligentsia . In: The New York Times , March 9, 2008. 
  11. ↑ Ted Botha: Bean Town . In: The New York Times , October 24, 2008. 
  12. ^ A b Jonathan Gold: La Mill: The Latest Buzz . In: LA Weekly , March 12, 2008. 
  13. ↑ Jonathan Gold: The 10 Best Dishes of 2008 . In: LA Weekly , December 31, 2008. 
  14. ↑ Jonathan Gold: Tierra Mia Explores Coffee for the Latino Palate . In: LA Weekly , Aug. 20, 2008. 
  15. ↑ Amy Scattergood: Artisans of the roast . In: Los Angeles Times , October 25, 2006. 
  16. ^ Cyndia Zwahlen: Coffeehouse Serves the Latino Community . In: Los Angeles Times , September 15, 2008. 
  17. ^ Yolanda Arenales: Cafe Gourmet Pese La Crisis (Spanish) . In: La Opinion , September 7, 2008. 
  18. ^ Stuart Jeffries: It's the third wave of coffee! . In: The Guardian , March 16, 2009. 
  19. ↑ Our Coffee History | Folgers Coffee | Folgers Coffee. Retrieved August 5, 2019 .
  20. ↑ The specialty coffee or specialty coffee. What is that, actually? Retrieved August 5, 2019 .
  21. ^ The Decade's Top Ten in Specialty Coffee , Nick Cho, Dec 31, 2009; Also references Michaele Weissman's "God in a Cup," which features the group collectively.
  22. ↑ Monica Bhide: Good to the last drop . In: Salon . June 30, 2008. Elaborates that these three were widely cited in the industry as most influential.
  23. ^ New York Training Lab - Intelligentsia Coffee . Retrieved December 13, 2015.
  24. ↑ Stumptown Coffee Roasters - Coffee Shop Locations . In: Stumptown Coffee Roasters . Retrieved December 13, 2015.
  25. ↑ a b c d e Peet's rides coffee's 'third wave' with stake in Intelligentsia . In: Reuters , October 30, 2015. Retrieved October 31, 2015.