Three major waves of coffee describe trends within the coffee industry, but now a fourth wave has emerged. Before we can even talk about the fourth wave, let’s first mention coffee’s rich history and the first three waves.
Brief Origin of Coffee
Legend has it the origins of coffee revolve around an Ethiopian goat herder, Kaldi, during the 9th century (NCA). Kaldi noticed robust energy from one of his sheep after it fed on berries from a shrub; upon sharing this phenomenon, these berries were brewed into teas for the monks in the town’s monastery. After making this profound discovery, the coffee trade made its way across the Arabian Peninsula around the 15th century (Melitta). Simply put, coffee soon traveled all over Europe and eventually all over the world. Coffee’s long-standing history and cultural variations from global expeditions emphasize cultural diversity and the wonders it brings to society.
Coffee waves are defined as cultural movements within certain periods that characterize the relationship between coffee and consumers. These distinctive waves refer extensively to the coffee supply chain—from farms to cooperatives, roasteries, coffee shops, and finally to customers— hence, seed to cup.
In particular, this article will focus on the relationship between the consumption of coffee within and without coffee shops and customers.
First Wave
Functionality: Late 1800s-1920s
The initial reaction to coffee revolved around productivity. The functionality of coffee crazed the need for it in every household; this need for coffee’s functionality and convenience defines the first wave.
Many people associate first-wave coffee as a commodity. The art and science of brewing coffee holds second place when it comes to having a daily dose of caffeine—so the eagerness to get the day started was much more important than taste.
For most—or every household—many stocked up on instant coffee from mass-producing brands like Folgers, Maxwell, and Nescafe.
Second Wave
Complimentary Functionality: Mid-1900s
Think big-chain cafes and espresso-based drinks. This wave of coffee shed a brighter light on lattes and cappuccinos.
Stemming from first-wave coffee, the functionality of coffee expanded to a heightened experience, flavorful concoctions, and more information about the coffee beans.
Second-wave coffee revolutionized the perception and culture of coffee. It introduced experiences beyond a cup of coffee; rather, it elevated cafe culture to a place to do work or hang out with friends. This wave also emphasized espresso and the mixture of milk and syrups for an enhanced coffee drink.
Furthermore, second-wave coffee opened a gateway into the broad idea of sourcing ethically from farmers along the coffee belt. This placed importance on the quality of coffee and developing a stronger sense of where the coffee comes from.
Third Wave
Coffee Science: 2000s
Thanks to second-wave coffee pioneering a way to transparency and quality, third-wave coffee focused more specifically on the sourcing and farming process.
During this wave, the art and science of brewing coffee became a major hit. Introducing barista championship competitions around the world, coffee enthusiasts learned and mastered the different technicalities of brewing methods, roasting, harvesting, and processing on farms—and even the bean species.
A major theme for third-wave coffee revolves around the taste of specific coffee beans and accentuating flavor profiles from different regions; in other words, showcasing the work that coffee farmers and roasters do!
Not only did this wave emphasize the importance of coffee farmers and roasters, but it also focused on brewing methods and crafting drinks. The science gets pretty technical—from grams in, grams out, extraction time, and even coffee-to-milk ratio!
From my experience working in third-wave coffee for over two years, I preached about making coffee taste good—because it can taste good! Some coffee shops have steered away from the different sizes many know from second-wave coffee—with good reason: to find a balance between coffee and milk. These syrups and milks are meant to complement the coffee and enhance the complex flavors of the main attraction—coffee.
Fourth Wave
At-Home Coffee Community: 2020s
Forced to stay away from coffee shops we frequented or spent long hours studying/working, the pandemic paved the way for at-home baristas.
Lacking the expensive, high-powered tools to make espresso or lattes and cappuccinos, regulars turned into baristas with fairly-priced equipment. Experiments with brewing methods and coffee beans created a community to connect with others in a coffee-niche way.
At-home baristas are building up their bar with different brewing vessels, grinders, scales, and intricate tools to perfect their recipes.
Built from third-wave coffee’s focus on showcasing coffee farmers and roasting processes, fourth-wave coffee provides consumers with an intimate and close-knit relationship with farm lots and local roasters.
Learning from coffee experts and local, small-shop baristas, coffee drinkers are finding fun and crafty ways to enjoy coffee. Sharing coffee stories and experiments with others elevates this coffee culture even further. By creating a sense of community, coffee enthusiasts inexpensively consume coffee while supporting those who help bring us that seed-to-cup experience.
While this wave is still in progress, it’s not too late for more coffee-consuming culture. As the number of at-home baristas increases with the influx of social media trends, coffee continues to see a development in quality and innovation.
Melitta® – History of Coffee, www.melitta.com/en/History-of-Coffee-629.html. Accessed 7 Feb. 2024.
“National Coffee Association.” NCA, www.ncausa.org/about-coffee/history-of-coffee. Accessed 6 Feb. 2024.
