Coffee isn’t just a beverage. It’s a movement, a “wave.” You may have heard of third wave coffee, which has been gaining popularity for a few years now. If coffee is now in its third wave, it’s because there was a first and a second wave. Let us demystify these three key moments in the world of coffee.

THE FIRST WAVE

It was at the beginning of the ^20th century that the first wave of coffee appeared. Coffee was now accessible to everyone and, above all, it was a practical drink that allowed people to wake up in the morning. The flavor of coffee did not really matter in those years; people were looking for consistent tastes and mainly drank filter or instant coffee. Coffee production was done in large quantities and had to be as cheap as possible to allow everyone to supply themselves.

THE SECOND WAVE

The second wave of coffee was more noticeable around the 1950s. More importance was given to the flavor of coffee and its origin: Where did the beans come from? What flavors came out of it? Is it an Arabica coffee from a tropical area? In short, we were interested in what went on behind our cup of coffee. Large companies were slowly starting to take over the product that is coffee to market it. This was the beginning of lattes, cappuccinos... In short, fancier coffees! This was also the beginning of interest in espresso coffees and everything that revolved around different roasting methods.

THE THIRD WAVE

So here we are in the third wave, which emerged in the early 2000s. We are currently in the era of artisanal and quality coffee. Knowing the smallest details of the coffee, from its picking to its extraction from the machine, is first and foremost important. All the steps in the production chain are put forward to allow coffee consumers to become aware of what they are drinking. Moreover, the taste of third wave coffees is much closer to that of the original beans. The third wave is an experience, whether it is for the customer service, the atmosphere of the coffee shop or simply the flavors of the coffee. With the arrival of this wave, independent coffee shops as well as micro-roasters have risen in popularity.

AND CAFELLINI IN ALL THIS?

Cafellini took its first steps at the same time as the beginning of the third wave. Our love for Italian espresso is the very essence of our company. So, despite the emergence of a third wave of coffee that prioritizes a lighter roast, we have always respected our original style, which is blends roasted longer and slower (the reason is simple: Jordan prefers their taste)! Of course, following travels and multiple research, new blends have emerged, such as Don Pepe and Kyoto, which are more in line with the aromas of the "third wave" style. Cafellini has always managed to adapt, without however denaturing itself.

Do not hesitate to write to us at info@cafellini.com or come see us directly in Saint-Bruno for more information.