Third Wave Coffee Explained: How Specialty Became a Movement

The three waves

Wave	What defined it	Typical example
First	Coffee as a convenient commodity: canned, ground, mass-market	Diner and supermarket coffee
Second	Origin and café culture, espresso drinks entering the mainstream	Chains that popularized lattes and cappuccinos
Third	Traceability, craft roasting, and brewing as a skill	Micro-roasters and specialty cafés

According to Wikipedia’s summary, the first wave generally did not distinguish by origin or beverage type, while the second wave introduced origin countries and espresso-based drinks to a wider audience (Wikipedia).

Who coined it?

The term is generally attributed to Trish Rothgeb (then Skeie), who wrote about it for The Flamekeeper, the newsletter of the Roasters Guild, drawing on what she saw among young baristas in Norway. Sources disagree on whether the piece ran in 2002 or 2003 (Sprudge, Boss Barista). Wikipedia notes that a 1999–2000 article in Tea & Coffee Asia had already used the phrase “Coffee’s Third Wave” (Wikipedia).

Rothgeb has said she didn’t intend the term as industry shorthand; she meant it as a way to help consumers understand what was changing in coffee (Boss Barista).

What third wave coffee looks like in practice

• Transparent sourcing: the bag names the country, region, farm or cooperative.
• Lighter roasts that preserve origin character (see Light vs. Medium vs. Dark Roast).
• Manual brewing such as V60 and AeroPress (home brewing guide).
• Direct or relationship trade with producers.
• Educated baristas and a café as a place to taste, not just to grab caffeine.

The “Big Three” and the industry’s response

Wikipedia lists Intelligentsia Coffee & Tea (Chicago), Stumptown Coffee Roasters (Portland) and Counter Culture Coffee (Durham) as the “Big Three” of North American third wave roasting. Intelligentsia and Stumptown were later acquired by Peet’s Coffee & Tea in 2015 (Wikipedia). Since then, large companies have borrowed third wave language, which has blurred the line between craft and marketing.

Fourth wave? Debate and criticism

Some writers talk about a “fourth wave,” usually meaning science-driven brewing, sustainability or tech. Critics argue that wave labels are marketing shorthand and that “fourth wave” mostly exists to sound new (Boss Barista). Jonathan Gold and others have also criticized third wave culture as precious, which prompted Rothgeb’s public response (Sprudge).

Third wave vs. specialty: the short version

• Specialty coffee = a quality benchmark (80+ points, traceable, low defects).
• Third wave = a cultural and business approach that elevates specialty coffee.
• You can have specialty coffee without a third wave café, and a third wave aesthetic without exceptional coffee.

Frequently asked questions

Is Starbucks third wave?

It’s usually cited as a second wave brand because it popularized espresso drinks and origin names at mass scale.

Does third wave always mean light roast?

It’s a common tendency, not a rule.

Who invented specialty coffee?

Erna Knutsen coined “specialty coffee” in 1974, decades before third wave (SCA).

Is third wave coffee more expensive?

Often, because of small lots, higher green costs and labor. See Is Specialty Coffee Worth the Price?.

What is third wave specialty coffee?

It is specialty coffee served and sold in the third wave style: traceable origins, craft roasting, careful brewing and a café culture that treats coffee like wine. Specialty describes the quality; third wave describes the approach.

Sources

• Wikipedia – Third-wave coffee
• Sprudge – Trish Rothgeb Writes a Letter to Sunset Magazine
• Boss Barista – The Fourth Wave of Coffee Is Not Coming
• SCA – Celebrating Erna Knutsen’s Specialty Coffee