Coffee has long been a commodity. It was marketed, sold like oil or cotton. Super dark roast to remove the strange aromas in the low-quality coffee beans. As a result, all the coffee tasted almost the same: carbon, ash, and bitterness.
Specialty coffee fashion has left behind these old practices, and tried to offer something better. This movement from old to new is often communicated in "coffee waves". Let's try to explain them below.
Coffee The first wave — Low-quality basic coffee, obtained without traceability, roasted without mastery and sold obsolete.
Coffee The second wave — a stronger focus on coffee quality, but also more on creative coffee drinks, such as lattes and flavoured frappes. The coffee tastes better because it is of higher quality, but the roast is still very dark (dark), resulting in mostly bitter flavors.
Coffee The third wave — Very strong emphasis on special quality coffee. The roasting is completely reimagined to bring out the best possible flavor, usually with a light or medium roast. The transparency of origin is appreciated, and coffee lovers are more connected to their farms and regions and countries of origin than ever before. Advanced quality in every way, from brewing coffee with hand espresso machines to creating latte art.
When it comes down to it, wave 3 coffee (most commonly referred to as " specialty coffee ") is a complete reinvention of coffee. Every aspect of the supply chain, roasting, coffee brewing and service in cafes, has been evaluated and refreshed, with a focus on quality and transparency. This is the future of coffee, and it's worth exploring.
It will captivate you, connect you with many farmers around the world who are growing Exceptional coffee . It will give you a chance to connect with yourself every morning.
