Third Wave Coffee


Third Wave coffee is a movement that aims to produce high-quality coffee that is not a commodity, but artisanal. It includes the improvement of production, processing, roasting and serving of outstanding, high-quality coffees from sustainable farms.

Very close relationships between coffee growers and roasters form the basis of Third Wave coffee, to enhance quality and ensure fair payment. Roasting in small batches on drum roast machines is also key to the hand-made, crafted way of producing these outstanding coffees. Third wave coffee aspires to the highest form of culinary appreciation of coffee, so that one may appreciate subtleties of flavor, varietal, and growing region – similar to other complex consumable plant-derived products such as wine, tea, and chocolate.

Terms related to Third Wave coffee include: terroir, microlots, specialty processing, short trade chains, high quality beans, single origin coffees, light roast, and latte art. It also includes alternative brew methods such as Chemex of Hario V60, Kalita, AeroPress or Syphons. The term Third Wave was mentioned in 1999 by Timothy Castle referring to a focus on quality. Third Wave coffee can be seen as part of the Specialty Coffee movement. 

Third Wave hand-brew bar at our roastery in Berlin