What Is Third Wave Coffee?

Coffee has changed a lot over the years. What started as a simple commodity eventually evolved into an experience, and now, for many people, it has become a craft. In this video, I give a quick overview of what people mean when they talk about “first wave,” “second wave,” and “third wave” coffee — and why those distinctions matter if you’re trying to understand modern specialty coffee culture.

The easiest way to think about the different waves is through how people relate to coffee itself. First wave coffee was about accessibility and convenience: classic grocery store coffee, diner coffee, gas station coffee — something inexpensive and widely available that primarily existed to deliver caffeine. Second wave coffee introduced a stronger sense of experience and personalization. This is where espresso drinks, flavored beverages, and major chains like Starbucks became dominant. Coffee became something people enjoyed socially rather than simply consumed functionally.

Third wave coffee, though, approaches coffee much more like a culinary craft. There’s an intense focus on sourcing, roasting, brewing methods, extraction, and flavor clarity — all with the goal of highlighting the unique characteristics of the bean itself. In many ways, it feels similar to the way people approach fine food, wine, or craft beer. For me personally, discovering third wave coffee completely changed how I viewed coffee shops and espresso. It introduced me to spaces that cared deeply about hospitality, intentionality, and quality, and ultimately became a major inspiration behind the vision for Preamble Coffee.