Coffee, which has a history of 1500 years, has been prepared with different brewing methods from time to time. With the increasing popularity of coffee, trends called coffee waves or coffee generations have emerged.
Today, the most preferred trend has become the third wave coffee. To grasp what the third wave coffee culture is, it is necessary to first learn what the first and second generation coffee are.
If you are wondering what first, second, and third generation coffee are, you can continue reading the article without delay…
What are The Great Waves of Coffee?
The concept of the "Great 'Waves' of Coffee" is used to describe the significant phases in the history and culture of coffee consumption. According to the source Efico, these waves represent the "constant ebb and flow of the industry" and offer insight into how coffee, as a beloved caffeinated beverage, has evolved over time.
Each wave signifies a distinct era with its own defining characteristics and impacts on how coffee is grown, processed, enjoyed, and integrated into daily life. The narrative of these waves traces the transformation from coffee being a mere commodity to becoming a specialty item with a focus on quality, sustainability, and artisanal craft.
What is First (1st) Wave of Coffee?
Soluble in water (powder, granule), quickly prepared, long-lasting, economical; but coffees with additives and low aroma.
The period when coffee, which has an extremely old history, first began to appear in daily life is called first wave coffee.
The beginning of the first wave coffee process corresponds to the early 1900s. It started with powdered coffee that was soluble in water and chemically treated. In this period, coffee was sold and consumed. The groundbreaking event was the packaging of coffee in vacuum packs. With this idea, coffee could be stored for longer periods. As a result, coffee consumption increased rapidly around the world.
As coffee demand increased, producers began to explore the fastest and shortest ways to prepare coffee. This involved subjecting coffee to various chemical processes to make it soluble in water.
Various additives were added to the coffee. The coffee began to lose its taste and aroma. No matter how much it was still called coffee, the result was quite different from pure coffee.
It wouldn't be quite right to call the beverage produced by large companies after many chemical processes and sold in vacuum packs by just adding hot water and stirring as 'coffee.' This beverage could rather be referred to as a coffee-flavored chemical drink.
The ability to prepare these coffees by just adding hot water saves time. When preparing these coffees, there is no need for the efforts such as brewing the coffee, preparing equipment, and cleaning the coffee grounds left over. Moreover, since these coffees are sold in vacuum packs, they are durable for quite long periods.
The most negative point about the first generation coffee is that it contains chemicals and is harmful to health.
Coffee goes through many chemical processes to be soluble in water. The caffeine and coffee ratio decreases as the product is chemically treated. You can't get the desired efficiency and taste from coffee as it loses its aroma.
Pros
Made coffee widely available and affordable.
Introduced innovations in packaging and distribution, extending coffee's shelf life.
Popularized instant and ready-to-drink coffee, providing convenience.
Cons
Quality and taste often compromised due to mass production.
Heavy reliance on additives and less focus on coffee bean origin.
Health concerns related to additives and over-processed coffee.
What is Second (2nd) Wave of Coffee?
Espresso and some coffee varieties served as a sort of social bridge among people, also enabling takeout service.
Replacing the first wave's health-hazardous coffee, the second wave introduced more natural and high-quality consumption. Varieties like Latte, Cappuccino, and Espresso represent second wave coffee types.
As an alternative to hot brewing, different cold brewing methods were also started to be used. Coffee enthusiasts began to prepare coffees with aromatic flavors for drinking pleasure.
The birth of second wave coffee happened around the end of the 1960s. The second wave's coffee philosophy is more exemplified by chains like Café Nero or Starbucks.
Within the coffee industry, it became possible to obtain more from coffee and to promise a better taste experience, suggesting a richer experience than the previous wave.
The pioneer of the second wave of coffee is A. Peet with his establishment of Peet’s Coffee & Tea in Berkeley, California. Peet's friends carried on his legacy by founding Starbucks in 1971.
One of the natural progressions of the second wave was the emergence of environments for people to socialize beyond home and work, due to coffee. Nowadays, people frequent these places not just for coffee, but also to spend time with friends.
Even during the third wave of coffee, the second wave remains a significant part of life for coffee lovers.
Compared to the first wave, the second wave is healthier. Coffees became smoother, and for lovers of creaminess, the Latte emerged, for the intense, Espresso, and for those who love aromatic flavors, the Mocha.
This wave also brought the end of the habit of only drinking single-flavor coffees.
In the coffee industry, the product is not given to the customer ready-made; there is no involvement in the coffee preparation processes. But you do get to savor the taste of coffee itself.
Pros
Emphasized coffee quality, flavor, and experience.
Introduced espresso-based drinks like lattes and cappuccinos.
Fostered the culture of coffee shops as social hubs.
Cons
Often more expensive due to emphasis on quality and barista skills.
Some argue it commercialized and homogenized coffee culture.
Environmental concerns over increased packaging from takeout coffee.
What is Third (3rd) Wave of Coffee?
A quality coffee bean offering to selective taste palettes with a special presentation, the trend of elevating coffee drinking, home coffee education and preparation opportunities.
In recent years, often brought up by young, especially passionate individuals, the third wave of coffee is seen as a coffee culture in its own right.
Important factors in third wave coffee include the region where the coffee is grown, the amount of caffeine it contains, the duration of roasting, the cooling period, the type of coffee bean, the harvest period, the degree and date of roasting, certifications, and issues like shape and size of the bean, which are highly significant for both consumers and producers.
A new generation of coffee has emerged with the third wave, in areas equal to those of the second wave, creating a profession called 'Barista.'
Baristas are professionals who understand how much each coffee should be ground according to the size of the bean, which equipment will be used, and many other aspects that enrich the coffee with different methods.
Among third wave coffee varieties, Brazilian, Ethiopian, El Salvadoran, Colombian, and Kenyan coffees stand out.
In the third wave coffee culture, you know what you drink. This wave brings out the natural coffee flavor to its ultimate point.
You can select the coffee that suits you from hundreds of varieties and enhance your coffee with different aromas.
If you have not tried third wave coffee varieties before and are curious about their flavors, you can easily find various high-quality coffee types online and experience the quality and taste of coffee.
Pros
Focus on high-quality, artisanal coffee and direct trade.
Emphasizes bean origin, roasting profiles, and brewing craft.
Offers a more personalized coffee experience and educates consumers.
Cons
Can be intimidating or pretentious to some consumers.
Products can be significantly more expensive.
Requires consumers to have a greater understanding and appreciation for nuances.
Is There Such A Thing As A 4th And 5th Wave?
Yes, there is a such a thing as a 4th and 5th wave because newly approaches. The 4th wave is about a scientific and analytical approach to coffee, looking into the chemistry of coffee for better flavors and sustainability. The 5th wave focuses on combining quality with scale, bringing artisanal, boutique coffee experiences into a broader market without compromising on sustainability and customer engagement. Yet, these concepts are not set in stone, as the coffee industry is always evolving with new trends and ideas.
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