Remember when not so long ago, Twitter was abuzz with jokes about the tough life of a barista?

You need to know chemistry, physics, geography, and biology to make espresso. Or perhaps you've encountered disapproving looks when ordering an Americano at a coffee shop? All this can be attributed to the so-called third coffee wave. But why the third? And what exactly are these waves? Let's delve into it.

First Wave: Home Coffee, Instant Coffee

Coffee became a mass-consumption product in the late 19th century. In 1900, vacuum packaging was invented, allowing beans to be transported worldwide. However, taste was secondary; caffeine content was the primary focus. In 1903, Satori Kato, an American of Japanese descent, invented instant coffee, and in 1938, Nestlé launched Nescafé. This was a revolution – quick coffee at home, a fast source of caffeine.

Coffee was consumed with sugar and cream, and beans were flavored before being sold. The roast was very dark to mask any taste deficiencies.

Second Wave: Taste Becomes Important

By the mid-20th century, people began to take an interest in where coffee was grown and how it was prepared. This was the era when Starbucks and other coffee chains emerged, baristas started learning to brew espresso correctly, and packaging began to include information about the coffee's origin.

Filtered brewing and filter coffee became popular. It was then that the Americano was invented by American soldiers in Italy, who asked to dilute espresso with hot water to mimic the black coffee they were accustomed to.

Third Wave: Alternatives and Specialty

In the 21st century, coffee continues to grow in popularity, and the concept of "specialty coffee" has become key. Specialty coffee is high-quality Arabica with a unique flavor, handpicked. Now, consumers not only want to know the country of origin but also the altitude at which it was grown, how it was processed, and who roasted it.

During this time, alternative brewing methods such as pour-over and AeroPress emerged. Also, the Specialty Coffee Association (SCA) was formed, controlling coffee quality and hosting barista championships.

Fourth Wave: Science and Service

The fourth wave emphasizes quality and a scientific approach to coffee preparation. Coffee is now seen as a full ritual, with its flavor evaluated at different stages – hot, warm, and cold. The concept of "slow living" emerges, where the coffee preparation process is unhurried, and the guest enjoys every moment.

Fifth Wave: Will It Happen?

It's hard to say for sure, but the fifth wave will likely focus on the philosophy of coffee and eco-friendly production. Perhaps cafes will switch to biodegradable materials and eschew plastic cups.

Conclusion

The coffee waves are a conceptual division, and each of us has experienced them. We all once drank instant coffee, then cappuccino, and now we order pour-over. It's time to try brewing your perfect cup at home.