Fox Loves Taco | The Differences Between 1st, 2nd, and 3rd Wave Coffee
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The Differences Between 1st, 2nd, and 3rd Wave Coffee

The Differences Between 1st, 2nd, and 3rd Wave Coffee

Beans of caffeine falling into bags is a treat to watch, the reason for the visual to be the poster picture of every coffee powder production company. When talking of coffee, the various trends that have passed on over the years have to be considered. The global industry of coffee has grown over the last few decades, with the three major trends or movements to its name. These waves have existed in the coffee industry over each stage of evolution, and most consumers may haven’t realized it. Each wave is linked to sourcing practices, bean quality, and several other elements. By shedding light on these waves, you attain a better understanding of all the stages you have experienced with the coffee you drink.

 

The First Wave Coffee

If you know of any company that brews some low-quality coffee, they are the manufacturers of the first wave coffee. Commodity coffee is the name of this wave of coffee, which is often produced by brands such as Folgers, Green Mountain Coffee, and Maxwell House. Since most people had no idea about the origin of coffee beans, they were also unaware of the grounds. First wave coffee had this as its advantage without having to convince the consumers about the speciality of the grounds. Convenience was always the major focus of the first wave of coffee, which added to the lack of information on the coffee packs about the farm or origin country. The most common signs of first wave coffee were the language of “gourmet” or “premium”, artificially flavoured beans, bitter and super dark coffee, primarily pre-ground product, and the coffee aisles in supermarkets.

 

The Second Wave of Coffee

Café culture in the United States was revolutionized by coffee brands like Caribou and Starbucks, which also led to the second wave of coffee. An eclectic variety of coffee experiences marked the beginning of this wave in the late 1900s with the cafes and roasters. All these companies published origin countries and explored high-quality coffee with the product they sold. In the case of Starbucks, the flavor, the mood lighting, the creative drink, and the friendly baristas were the focus. The speciality coffee drinks with flavorful syrup and other sweeteners were the signature products of Starbucks. Bitter coffee with fairly dark color, focus on flavored drinks, recognition of the origin country of the coffee, and the supermarket aisle were the common signs of second wave coffee.

 

The Third Wave of Coffee

Coffee beans were the main focus of this wave, in which, cafes and roasters experimented with lighter roast levels and exotic flavors. The wave got this name in 1999 as the trend was growing rapidly. A renaissance emerged when the consumers realized that coffee was not all about being bitter and ashy. This section of coffee is most commonly referred to as “speciality coffee” these days, which has massive worldwide competition. Latte art, specific notes of flavour, single-origin beans, manual brewing methods, and a high degree of description about the origin are the common signs of third-wave coffee.

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