When Trish Rothgeb coined the term “third-wave coffee” in 2002, she didn’t know it would be used to define an entire era in the coffee industry.
Chinatown today is a neighborhood in flux, a place of cultural collision with new energy, new entrepreneurs, and cultures from around the world.
The first and second waves of coffee were characterized by home consumption. Whereas the former was marked by pre-ground, vacuum-packed, mass-market cans from brands like Folgers and Maxwell House, the latter offered consumers a different experience. Rather than coffee coming from the grocery store, it came fresh-roasted and bagged, and was purchased from a destination, alike Starbucks or Peet’s. The third wave brought the focus in closer, out of the coffee shop and into the cup.
In the intervening years, the term has been taken up by food writers and industry leaders to describe shops and roasteries of a certain type: the Blue Bottles and Intelligentsias of the world. Trish Rothgeb smells different coffee grounds set out during a tasting session at Wrecking Ball Coffee Roasters.
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