From Wikipedia:
In March 2008, Pulitzer
Prize winning food critic Jonathan Gold of
the LA Weekly defined the third wave of coffee by saying:
"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."
In Springfield, Missouri Third Wave Coffee is quintessentially TheCoffeeEthic and Brick&Mortar Coffee.
I'm not so comfortable classifying anyone else in that
category. I might be leaving someone out...but really...how many good coffee
roasters do you need in a town. Two great ones are enough.
If you've never really tried Third Wave Coffee, go treat yourself to a cup of single origin coffee or a Latte that has been cared about and worried over since before it sprouted out of the ground.... and every step from the ground to your cup.
