What is the "Third Wave of Coffee"?

What is the "Third Wave of Coffee"?


The third wave of coffee refers to a movement in the coffee industry that began in the 1990s and continues to the present day. It is characterized by a focus on high-quality, specialty coffee and a commitment to sourcing, roasting, and brewing coffee in a way that highlights its unique flavors and characteristics.


The first wave of coffee, which began in the early 1900s, was driven by the proliferation of mass-market coffee brands that focused on convenience and affordability. The second wave, which emerged in the 1960s and 1970s, saw the rise of coffee chains and specialty coffee shops that introduced a wider range of flavors and options to consumers.

The third wave of coffee builds on the innovations of the second wave, but with a renewed emphasis on quality and sustainability. This means carefully sourcing coffee beans from specific regions and farms, roasting them to bring out their unique flavors, and brewing them using techniques that highlight their individual characteristics.


Third wave coffee shops often feature a wide range of brew methods, from pour over and French press to Chemex and AeroPress, as well as a variety of single-origin and blended coffees. Many also offer educational experiences, such as coffee cuppings and tastings, to help customers learn more about the coffee they are drinking.

In addition to their focus on quality and education, third wave coffee shops also place a strong emphasis on sustainability. This includes sourcing coffee beans from farms that are certified as fair trade and environmentally friendly, as well as using eco-friendly packaging and brewing methods.

Overall, the third wave of coffee represents a shift towards a more sophisticated and nuanced approach to coffee, one that values quality, sustainability, and education. It has helped to elevate coffee from a simple commodity to a culinary experience, and has played a key role in driving innovation and progress in the coffee industry.


La Terza is Italian for "The Third"

La Terza is Italian for "The Third" as commitment to quality, sustainability, and education. By carefully sourcing our coffee beans, roasting them to bring out their unique flavors, and offering a range of brew methods and educational experiences, La Terza is helping to drive the third wave of coffee and promote a more sophisticated and nuanced approach to enjoying coffee.


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