So why not experience coffee on the same level?

This approach, known as the “third wave of coffee,” aims to educate coffee enthusiasts in order to help them look for the subtle tastes of coffee.  Gone are the days of coffee as simply a means to a jolt of energy in the morning or late afternoon (replaced by the Starbucks and other coffee shops “second wave” of coffee), and even as we speak the second wave is waning.  The evolution of crafting the perfect cup of coffee, of finding that “sweet spot” of flavor when roasting, is breaking in to the coffee scene and craft shops are cropping up nation-wide, emulating such establishments as Stumptown Coffee Roasters of Portland, Oregon, who are seeking out ways to help their consumers more fully understand the coffee they are drinking.

Like wine and its grape counterparts, coffee has regional nuances that aid in determining the flavor profile.  Coffee beans grown in Kenya will impart different flavor notes than coffee from Latin America, and Hawaiian coffee will vary from that hailing from India.  Teasing out the subtleties is part of the allure of a good cup of coffee, and those well-versed in tasting can detect such flavors as herbs, chocolate, caramel, plums, and even lemon grass.

Roasting these delicacies is a big part of the third wave of coffee, and knowing where the coffee is grown in part determines how it is roasted.  Light roasting African coffee that has a typical grapefruit/coconut flavor, for example, is going to draw out the citrusy aroma characteristics because the acids and oils will be more prominent.  The roast allows the sweetness to develop to optimal levels, and enhances the natural subtle flavors of the bean.

Coffee roasters are also starting to share information about the growers whose beans they roast—information about the farm and about the relationship between roaster and the farm, as well as pictures of the production process of the beans that they buy serve to deepen the enjoyment of consumers, and, maybe even more importantly, to know a little bit about the grower—who they are, what they do, what they stand for, and other tidbits of information that help to form a relationship.  It’s the coffee-world version of “going local,” a way to ensure quality beans without exploitation of the growers, and it’s a trend that is rapidly grabbing a toehold among coffee lovers.

This third wave of coffee, then, proves that coffee can be a culinary experience similar to that of beer or wine tasting, and it’s likely just a matter of time before we start to see a trend of pairing coffees with foods to enhance their flavors.  Are you as excited as I am to see where this third wave leads?

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