In 2002, San Francisco’s Wrecking Ball Coffee Roasters owner Trish Rothgeb coined the term “third-wave coffee,” applying a framework often used when referring to different feminist movements. According to Rothgeb’s model, first-wave coffee is industrial — think tubs of Folgers — and the second wave is ubiquitousness and coffee shop culture, like Starbucks roasts and the cast of Friends hanging out at Central Perk. The third wave, the favorite for specialty fans, is known for minimal aesthetics and intentional sourcing, including roasters like Chicago’s Intelligentsia Coffee.
More than 20 years later, there is talk of what those future coffee waves may look like. The coffee magazine Drift identifies
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