Third Wave Coffee
Berlin
Tokyo
Tel Aviv
A third-wave coffee experience
Third-wave coffee can be looked at as hipster, luxurious and expensive. It can also be looked at as developmental and progressive. Third-wave coffee has helped shine a light on impoverished laborers and was one of the first main industries to support fair-wages for all. It helps to take some of the bite out of the chunk of change you just spent on your cup of joe knowing it’s helping support everyone in the process.
Fairness is just the beginning of what third-wave delivers to the customer. Other perks include:
- Conversation
- Style and Comfort
- Tasty beverages
Guests are offered a personalized visit when they walk in. Baristas greet you and are ready to strike up a conversation just like if you were talking to a bartender. Third wave coffee spaces can be as unique as having an exact replica of the Delorian sitting atop the restrooms (Wormhole - Chicago), or an open-air concept teaming with indoor plants (Spyhouse - MPLS). An emphasis is placed on the quality of the bean, and roasting technique utilized to deliver an exquisite cup of joe. Further, baristas show off their craft by executing amazing creations within their latte art with silky, smooth milk.
Everyone has their preferences
Some people prefer mass-produced beer while others prefer craft beer. Organic or non-organic? Coffee is placed in the same category as chocolate, wine and tea. There are many different varieties, from many different regions, all pulling from the soil that encapsulates a complex flavor profile.
To say that one is wrong to prefer something over another is silly. Some prefer a quick in-and-out option to get their caffeine fix and get off to tackling the day. While third-wave coffee shops will serve up expensive drinks, such as a chocolate teddy bear vanilla bean latte, or an Army soldier matcha latte, you can usually also get a cup of coffee for around $2.50.
How to draw a rosette in a cappuccino
Blood, sweat & tears - that’s what goes into drawing a rosette in a cappuccino.
1) Pull the espresso into the cup 2) Grab the milk & fill the pitcher to the exact amount needed 3) Fire up the steam wand and dip carefully into the milk pitcher 4) Steam is injected into the milk to warm 5) Slowly back the steam wand out of the milk to being making “chirps” (that weird sound when you walk into a coffee shop is probably this action). 6) Stop the espresso 7) Once desired silkiness is achieved, continue steaming with no chirps until hot 8) Turn steam off, place cup down, clean wand off, place cup in the correct position, lift milk pitcher 9) Drop the milk straight down into the middle of the cup 9) Once the mixture gets to be around 50/50 (it’s all feel and how fast you’re pouring), pull the pitcher close to your body and gently push milk into the back of the cup 10) As this is happening, begin to tilt your cup up, while also gently wiggling your hand back and forth 11) Pause to create a head at the top 12) Finish pouring through the cup to finish a rosette