According to history…
Long ago, in the lush highlands of Ethiopia, a young goat herder named Kaldi noticed something unusual about his herd. His goats, after nibbling on the bright red berries of a certain shrub, began to leap, prance, and dance with boundless energy. They stayed awake through the night, bleating and running instead of resting.
Puzzled, Kaldi decided to try the berries himself. Almost instantly, he felt more alert and full of energy. Excited by this discovery, he gathered some of the mysterious berries and carried them to a nearby monastery.
The monks were skeptical. Believing the berries to be dangerous—or perhaps even the work of the devil—they threw them into the fire. But as the beans roasted, a rich, heavenly aroma filled the air. The monks, curious now, raked the roasted beans from the embers, ground them up, and mixed them with hot water.
To their astonishment, the drink gave them focus and wakefulness, helping them stay alert during long hours of nightly prayer and meditation. Word of this wondrous brew spread beyond the monastery, across Ethiopia, into Yemen, and later throughout the Middle East. From there, it eventually reached Europe, fueling the rise of coffeehouses and, in time, spreading across the globe.
The Coffee Current: A Journey Through the Waves
First Wave…
Centuries after Kaldi’s dancing goats. Coffee, once a mystical drink enjoyed by monks in Ethiopia and Yemen, had spread across the Middle East and into Europe. By the 18th and 19th centuries, it was no longer just an exotic beverage—it had become a worldwide commodity.
Colonial powers established vast coffee plantations in places like Brazil, the Caribbean, and Southeast Asia. Coffee was grown on a massive scale, harvested by laborers, and shipped across oceans to meet a rapidly growing demand. In Europe and North America, the bitter, black brew was no longer reserved for the elite—it was becoming the fuel of everyday life.
This period is what we now call the First Wave of Coffee. It was about making coffee widely available and affordable. Brands like Folgers, Maxwell House, and later others began selling coffee in tins, cans, and eventually instant granules. Coffee became a household staple—something to wake up with, a daily ritual that was no longer about luxury but about convenience and accessibility.
The focus wasn’t on flavor or craftsmanship. Instead, it was about consistency, shelf life, and getting coffee into as many homes as possible. The motto was simple: “Good to the last drop.”
By the mid-20th century, coffee had secured its place as the morning companion of millions around the world. It was dependable, predictable, and always there—whether percolated on the stove, brewed in a diner, or scooped from a jar of instant crystals.
The Coffee Current: A Journey Through the Waves
Second Wave…
After the First Wave made coffee a household staple, a new era began—one focused not just on caffeine, but on experience, flavor, and culture. This was the Second Wave of Coffee, emerging in the mid-20th century, particularly in America.
Coffee was no longer just a predictable, convenient drink—it became a social and cultural experience. Coffeehouses began to appear in cities, inviting people to linger, meet, and savor their cups. The beverage became a symbol of lifestyle and personal choice.
Chains like Starbucks, Peet’s Coffee, and Seattle’s Best led this movement. They introduced espresso-based drinks—lattes, cappuccinos, and macchiatos—making coffee more varied and customizable. The aroma, presentation, and taste became as important as the caffeine kick.
The Second Wave also marked the first serious focus on bean origin and roasting style. While beans were still largely commodity products, roasters started highlighting regions, blends, and roast levels, giving customers a sense that coffee could tell a story: where it came from, how it was roasted, and how to enjoy it best.
Coffeehouses became hubs for conversation, creativity, and community. Ordering a coffee became more than a routine; it became a ritual, an expression of personal taste, and a shared cultural experience.
The Coffee Current: A Journey Through the Waves
Third Wave…
By the early 2000s, coffee had evolved beyond convenience and cultural ritual. The Third Wave of Coffee transformed it into an artisanal experience, where every cup tells a story.
In this era, beans are carefully selected for single-origin quality, often traceable to specific farms or even individual lots. Roasting is lighter and precise, designed to highlight each bean’s unique flavor rather than masking it with uniformity. Coffee became more than a morning boost; it became a complex sensory experience.
Brewing turned into both a science and a ritual. Baristas carefully control grind size, water temperature, and pouring technique, using methods like pour-over, Chemex, AeroPress, and siphon to extract delicate flavors. Every cup reflects attention to detail, from seed to sip.
Transparency and sustainability are central to the movement. Third Wave coffee emphasizes ethical sourcing, fair treatment of farmers, and environmentally conscious practices. Drinkers are invited to learn where their beans came from, who grew them, and how they were processed.
Coffeehouses in the Third Wave are more than shops—they are centers of craft, education, and community. Baristas are artisans, brewing is a performance, and tasting notes and brewing techniques are openly shared. Coffee became a story, a craft, and a connection.