“Coffee is a hug in a mug.” Anonymous
On a long postponed visit to the extended family line, we had to put in a three hour journey to-and-back. While waiting in the traffic and not being in the principal driver’s seat was an added incentive for window shopping. Naturally the sign of “discount” had your truly squinting to make out the deals. But it was the special offer of “The Flying Squirrel” (exclusively bought online) and Seven Beans that had snared my attention. After seconds of hedging, my husband had the car in park while I made a quick dash for it. With our luck in alignment, the buy didn’t take much time and we were on back homeward bound.
“It’s amazing how the world begins to change through the eyes of a cup of coffee.” Donna A. Favors
Interestingly “The Flying Squirrel” or “Seven Beans” is but two of the many brands caught in the “wave of coffee”. Entering into the artisanal food category, the third wave coffee movement is a retrospective entry of coffee wherein both coffee lovers and manufacturers share the joy and appreciation of high quality coffee. Like fine varieties of wine and cheese, the third wave of coffee explores the connoisseur-ship, stimulation of the senses and exploration of taste in a simple but buoyant cup of coffee. The unique characteristics of that simple coffee bean are highlighted, ranging from the diverse methods of growing, cultivation, processing, roasting as well as the practices and salient variables among the coffee bean cultivars and beverage preparation.
“The first wave of American coffee culture was probably the 19th-century surge that put Folgers on every table, and the second was the proliferation, starting in the 1960s at Peet’s and moving smartly through the Starbucks grande decaf latte, of espresso drinks and regionally labeled coffee. We are now in the third wave of coffee connoisseurship, where beans are sourced from farms instead of countries, roasting is about bringing out rather than incinerating the unique characteristics of each bean, and the flavor is clean and hard and pure.” Jonathan Gold, LA Weekly. (March 2008, Pulitzer Prize winning food critic on the third wave of coffee)
Technically the terminology of “third wave coffee” was most widely attributed to Trish Rothgeb, a coffee professional in an article for the Roasters Guild newsletter titled “Norway and Coffee,” (2003) with the first mainstream media mention in an National Public Radio piece about barista competitions. Although there is a lesser known reference in an obscure trade publication called “Tea & Coffee Trade Journal Asia” (1999) by specialty coffee pioneer Timothy Castle obliquely referring to the same. While the first and second waves dealt in the ready availability and highlight the countries of origin with (or not) of their signature dark roast profile (respectively), the third wave coffee is often associated with the concept of ‘specialty coffee’ with reference to the specialty grades of green (raw and unroasted) coffee beans (distinct from commercial grade coffee) or specialty coffee beverages of high quality and craft. Though coined earlier (1974), “specialty coffee” was meant to refer to high-quality beans scoring 80 points or more on a 100-point scale.
“It doesn’t matter where you’re from – or how you feel… There’s always peace in a strong cup of coffee.” Gabriel Bá
There is something in a cup of coffee that is dearly enjoyed across all age groups, from different countries, professions and cultures. To add to one’s own special highlight to that cup of coffee, along with the coffee wave, the addition of a tinge of vanilla, whisky, chocolate, cinnamon, cardamom or hot chocolate, can do wonders. Not to forget the ice-cream for the kids. Little wonder then, one would chose to miss an opportunity to ride “that coffee wave”.
Sugar And Spice... Among Other Things 
