Coffee's 'Third Wave' Brews Some Fine Joe
This sure ain't Starbucks, so don't go in blind
By Will McCahill, Newser Staff
Posted Dec 17, 2009 8:17 PM CST
A coffee cupping session at San Francisco's Ritual Roasters.   (Wikimedia Commons)

(Newser) – Americans love their coffee, and if you’re among those who are way beyond Folgers and are starting to tire of chains like Starbucks and Peet’s, perhaps you’re ready for the so-called “third wave.” Cafés of this genre offer high-quality coffees—drip and espresso—often roasted on the premises, and can tell you pretty specifically about each kind of bean they’ve ground—just then, and for just one cup—to make it.

The movement has occasioned “an entire reworking of the global supply chain for high-end specialty coffee,” one java jockey tells the East Bay Express, adding many third-wavers emphasize light and medium roasts over the darker versions you’ll get at Starbucks. Of course, you might get an extra shot of snobbery if you order something milkshakey, but, says one barista, “It would be really presumptuous of us to be dogmatic about something that’s not widely understood. I don’t get any pleasure out of having made them a perfect drink that they didn’t like.”

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Showing 3 of 6 comments
Dec 20, 2009 11:03 AM CST
I've never had Dunkin Doughnuts coffee. I hate to admit it but McDonald's coffee is pretty darn tasty.
Dec 19, 2009 3:20 AM CST
How about a Tea party ! ! !
Dec 18, 2009 12:10 PM CST
Someone described Starbucks coffee as 'over-roasted'. Whatever is wrong with it, I still don't like it. Dunkin Donuts' coffee is superior in my book.