Third Wave Coffee – the Revolution

Third Wave Coffee – the Revolution

The Third Wave coffee movement originated in the USA in the 1990s. Here, the path of coffee from cultivation to preparation is strictly and seamlessly monitored, which produces an incredibly aromatic coffee that can be enjoyed with a clear conscience. The trend is slowly but surely spilling over to Europe.

What does “Third Wave” mean?

The third wave revolution is based on the idea of ​​enjoying coffee sustainably and consciously. This is only possible if attention is paid to transparency and fairness. The processing of the beans is monitored seamlessly within the Third Wave community – from the shrub to the roaster to preparation.

The three waves of the coffee revolution

The three waves of the coffee revolution occurred in different decades. The first wave took place in the 1930s to 1960s. The packaged ground coffee could be found in every supermarket. The drink of the upper class was suddenly suitable for the masses and available to everyone. In the 1960s to 1990s, the out-of-home business boomed – the spread of coffee machines, especially espresso machines, took off.

The peak of the second wave occurred in the 1980s when coffee became a “to-go” product. The take-away coffee has been enriched with artificial flavors, syrup and lots of milk. This adulterated the traditional taste and led to the proliferation of low-quality beans. After the to-go coffee, the first pad machines came onto the market that could prepare coffee quickly – but the end product tasted more than just unsatisfactory.

The third wave has been on the rise since the 1990s. The coffee meets its original taste again. The variations in coffee beans are increasing. The product coffee is perceived as a high-priced luxury food in which quality takes priority over quantity. Meanwhile, just as much time is taken for consumption as for a good wine.

Read more:

Buy a Coffee Machine, but Which One?

The third wave

The Third Wave movement, which is currently at its peak, is targeting several trends, for example traditional and alternative preparation methods are being revived. These include methods such as French press or brewing the coffee by hand with Hario filters or in Siphon and Chemex. In the Third Wave, the principle applies that the software is more important than the hardware. True to this motto, good coffee can also be brewed with simple equipment – provided the right beans are available. A cheap coffee machine for a few dollars is enough. The expensive espresso machine for 2,500 dollars does not harm the project, of course. Anyone who finds their way in the third wave will, over time, throw themselves into new preparation methods. For example, the Aeropress, where a middle ground between filter coffee and espresso is chosen.
The focus of the movement is the quality of the coffee beans.

Increased attention is paid to these. Regardless of whether it is harvesting, washing or roasting: The entire manufacturing process is slow and careful, which benefits the quality of the coffee. The growing countries open up an immense variety of choices. South American coffee beans range from nutty to chocolaty, while Central American coffee beans have a very fine and clear taste. African beans captivate with their fruity and berry taste nuances.

The third wave coffee houses in Germany

The movement is now firmly established in Germany. In every major city there are third wave coffee houses that combine tradition and modernity. The nature of the green coffee is constantly changing, paying attention to the altitude, climate and soil of the growing areas. The numerous subtleties give the coffee an unmistakable profile. Manufacturing is a craft that requires extensive specialist knowledge.

In the Berlin district of Friedrichshain-Kreuzberg, the Five Elephant micro roasting plant has earned a supraregional reputation. The coffee roastery is said to serve the best – fair trade – coffee in town. The Berliners are just as impressed with the coffee as they are with the New York Cheesecake, which is produced and served on site. The coffee roastery clientele is based on the typical Berliner – young, international and hip. The entire interior is kept in an urban design that accommodates retro facial features.

The Hoppenworth & Ploch roasting plant in particular has made a name for itself in Frankfurt. The coffee roasting company pursues the goal of offering only the finest green coffee. The artisanal roasting elicits the finest aromas from the beans. The taste experience should be perfectly rounded and offer an unmistakable pleasure. The Hoppenworth & Ploch roasting company claims to be the best third wave roasting company in the Hessian banking metropolis. The best way to convince yourself of the high quality of the roast is on site.

Read more:

The great coffee bean test 2021

Conclusion: Third Wave – a recipe for success

The Third Wave has arrived in Europe and is on an incomparable triumphant advance. The third wave revolution reaches young and old alike and guarantees coffee enjoyment at the highest level.