What is ‘third wave’ coffee? Seriously? You don’t know? Before
we delve in we must look at what second wave coffee was. Second wave coffee is usually
seen as the movement towards high quality beans, espresso-based drinks, and
darker roasts. Technically ‘third wave’ coffee is a response to both the darker
roasts and the more mass-produced brewed coffee and espresso drinks.
In terms of roasting before third wave coffee, many believed
that massive corporations were roasting their beans too dark which often left consumer
with a burnt taste when drink their coffee. Newer corporations such as, MF Coffee, will feel as though that a lighter roast better shows off the true
flavours as opposed to older businesses. In terms of brewing coffee, third
wavers tend to use a variety of brews as a way of experimenting the best ways
to extract the flavours from the beans. Brews such as pour-over, french-press
and aero-press. In essence with third wave coffee there is a greater emphasis
on attention to detail when it comes to water temperature and extraction time
as opposed to 2nd wave coffee. Lastly, when it comes to espresso,
third wavers are most definitely creating a much sweeter and thicker slot of
espresso that some of the old heads at MF Coffee would scoff at. The content is
more than double when it comes to third wave coffee. Yes, in a MF Coffee espresso
shot you’d find maybe twenty gram of espresso whereas with the old 2nd wave
coffee companies, their espresso shots wold contain a measly nine gram of espresso. If
you do the math that’s an eleven gram difference in espresso content.
In my opinion, third wave coffee is the “glorious geekification”
of coffee. Third Wave roasters and brewers are always searching for that
elusive perfect cup of joe. Whether that be a cup made from MF Coffee’s beans or
grounded coffee, the quality will undoubtedly be astonishing.
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