In recent years, coffee has undergone a transformation that has been referred to as the Third Wave Coffee Movement. This revolution focuses on treating coffee as an artisanal product, much like wine or craft beer, rather than just a commodity.

The First Wave of coffee was all about mass production and accessibility, with brands like Folgers and Maxwell House bringing coffee into homes worldwide. The Second Wave, pioneered by Starbucks, emphasized espresso-based drinks and introduced the world to specialty drinks like lattes and frappuccinos.

But the Third Wave is all about quality over quantity. It’s about appreciating the nuances of coffee’s flavor, just as wine aficionados do with wine. Third Wave coffee enthusiasts emphasize sourcing beans from small, independent farmers, often at a premium price to ensure fair trade practices. This movement also places a heavy focus on sustainability, with many roasters adopting eco-friendly practices and seeking direct relationships with coffee producers to ensure both high-quality beans and fair wages for farmers.

As a result, today’s coffee drinkers are more informed than ever about where their coffee comes from, how it’s processed, and how it’s roasted. Single-origin coffees, lighter roasts, and precise brewing methods are becoming more popular, and coffee tasting has evolved into a nuanced experience of exploration.