The third wave of coffee
The Movement that Changed Everything
The third wave of coffee represents a new era in the way coffee is produced, prepared and enjoyed. After decades in which coffee was treated as a product for fast consumption, this movement has put specialty coffee at the center of attention, valuing the producer, the origin and every detail of the process.
What is the Third Wave of Coffee?
The term Third Wave Coffee was introduced in 2002 by Trish Rothgeb, an American roaster, to describe the growing appreciation of coffee as an artisanal product.
In the third wave, coffee is no longer just a commodity and is treated as a food of controlled origin. Each stage - from planting, harvesting and roasting to extraction - is seen as part of a process that directly influences the final taste.
Traceability, sustainability and the direct relationship between producers and roasters have become essential elements. The aim is simple: to offer a cup that tells the full story of coffee.
The Three Waves of Coffee
First Wave
Popularization of instant coffee and home consumption. Focus on convenience and price.
Example: Classic lots found in department stores.
Second Wave
Introduction of large international chains such as Starbucks. Emphasis on experience, atmosphere and personalization.
Third Wave
Coffee as an artisanal product, with a focus on origin, controlled roasting and manual extraction methods.
Micro-roasting now appears and the concept of specialty coffee.
How to Recognize a Third Wave Coffee Shop
A third-wave coffee shop is distinguished by its attention to detail, transparency and honesty in the process
Main signs:
- Single origin grains: each lot indicates the country, region and producer or farm.
- Toast: generally lighter, to preserve the sensory notes.
- Manual methods: Chemex, V60, AeroPress, etc.
- Specialized baristas: professionals who understand the impact of grinding, temperature and extraction time.
- Transparency: the customer knows where the coffee comes from and how it was processed.
The Impact of the Third Wave of Coffee in Portugal
Portugal followed this revolution later, but with increasing strength. In recent years, the number of micro-roasters and specialty cafés has increased significantly.
Cities such as Lisbon and Porto have become centers of reference, with spaces dedicated to education and coffee culture.
Tasteology is part of this change. Through consultancy, training and events, promotes the appreciation of specialty coffee and the professional development of baristas.
Events such as Porto Coffee Week are an example of how the movement has gained ground and recognition, bringing together professionals, roasters and consumers in a week-long event celebrating coffee culture in Portugal.
The Fourth Wave: The Future of Coffee
The fourth wave is beginning to take shape based on three pillars:
- Sustainability: Regenerative agricultural practices and fair trade.
- Science: Greater precision in roasting and extraction, using technology and analysis of details such as TDS
- Connection: Sharing knowledge between producers, baristas and consumers.
The third wave of coffee has changed the way the world sees this drink. Today, each cup represents the efforts of those who grow, roast and serve it with purpose.
At Tasteology, we believe that coffee is culture, technique and passion. We work every day to create experiences that reflect this movement, from the service of professional baristas to events and training dedicated to the coffee community.