A movement since the 2000s that treats coffee as an artisanal specialty product—like wine. Focus on origin, transparency, and lighter roasts. First wave was mass-market coffee, second wave was cafe culture (Starbucks), third wave is quality and craftsmanship.

What is third wave coffee?

A movement since the 2000s that treats coffee as an artisanal specialty product—like wine. Focus on origin, transparency, and lighter roasts. First wave was mass-market coffee, second wave was cafe culture (Starbucks), third wave is quality and craftsmanship.

Why that is

The three “waves” describe how our relationship with coffee has evolved over the decades—from a mass commodity to a lifestyle product to an artisanal craft.

First Wave (from ~1900):

Coffee becomes a mass product. Industrial roasting, instant coffee, vacuum packaging. The focus is on convenience and low price. Coffee is a caffeine delivery system, not a luxury item. Brands: Folgers, Maxwell House, Jacobs, Tchibo.

Second Wave (from ~1970–1990):

Coffee becomes a lifestyle. Starbucks, Peet’s, and other chains bring espresso drinks and cafe culture to the mainstream. Cappuccino, latte, Frappuccino—coffee becomes a social experience. Quality improves, but origin and craftsmanship are not yet the focus.

Third Wave (from ~2000):

Coffee is treated like wine. Every bean has a story—origin, farm, processing method, harvest year. The focus is on:

• Transparency: Where does the coffee come from? Who grew it? How was it processed?
• Origin flavors: Lighter roasts that highlight the bean’s natural flavors instead of covering them up with a dark roast.
• Craftsmanship: Baristas as artisans, not just service workers. Precise extraction, manual brewing methods, latte art.
• Fairness: Direct trade, fair prices, long-term relationships with farmers.
• Sensory analysis: Tasting notes like with wine—blueberry, jasmine, caramel.

Fourth Wave? Some are already talking about a fourth wave—even more scientific, with a focus on fermentation, experimental processing, and extreme transparency (blockchain tracking). Others see this simply as an evolution of the third wave.

In practice at Green Wall Coffee

At Sophienstraße 27, we are a third-wave cafe—even if we rarely use the term. We show where our coffee comes from, roast light to medium, offer pour-over and espresso, and value craftsmanship. But without the dogma: if you want milk and sugar, you can have both.

Related questions

• What is specialty coffee?
• What is the difference between Fairtrade, Direct Trade and Rainforest Alliance?
• What is cupping and how does it work?

Stop by Sophienstraße 27 — Mon–Fri 8am–5pm, Sat 10am–5pm.