The Three Waves of Coffee

Welcome to the first blog post on lokalni-kawiarze.pl!

Before we dive into the fascinating world of flavors and aromas offered by artisan roasteries, it’s important to understand how our approach to coffee has evolved over the years. These changes, known as the “waves of coffee,” have shaped the way we appreciate and enjoy coffee today.

The First Wave – Coffee for Everyone

The first wave of coffee began in the mid-19th century when coffee transitioned from being a luxury product to an everyday commodity. Companies like Folgers and Nescafé revolutionized the market by introducing instant and pre-ground coffee packed in vacuum-sealed cans. During this time, convenience and affordability were prioritized over quality or the origin of the beans.

Do you remember those characteristic metal cans of ground coffee in your grandparents’ house? That’s a relic from the first wave. Coffee was primarily seen as a source of caffeine – a functional drink, rather than a flavor experience.

The Second Wave – Coffee as a Pleasure

The second wave began in the 1970s with the founding of Starbucks in Seattle. It was during this period that coffee began to be seen as more than just a stimulating drink. Various flavors, blends, and preparation methods emerged.

In this era, we started paying attention to the quality of beans and how they were roasted. The first specialty coffee shops opened, and terms like “latte,” “espresso,” and “cappuccino” entered everyday language. Coffee became an element of lifestyle and culture.

The Third Wave – Coffee as Art

The third wave, which began at the turn of the 21st century, is a true quality revolution. Coffee ceased to be an anonymous commodity and became a product with known origins, characteristics, and history. It’s like going from boxed wine to a fine single-vineyard wine from a specific winemaker.

In the third wave, key factors became:

• Direct relationships with coffee farmers

• Clear information about the origin of the beans (often from specific farms)

• Lighter roasting profiles that emphasize the natural characteristics of the beans

• Alternative brewing methods (drip, AeroPress, Chemex)

• Care for every stage of the process – from cultivation, harvesting, and processing to roasting and brewing

This wave is where small, artisan roasteries, like those whose coffees you’ll find in our store, play an important role. Each of them has a unique philosophy and approach to roasting, which translates into distinctive flavor profiles.

What’s Next? The Fourth Wave?

Some experts are already talking about the fourth wave of coffee, characterized by a scientific approach to brewing, the use of modern technology, and striving for perfection in every aspect. Others argue that it’s simply the mature third wave.

Regardless of the name, at lokalni-kawiarze.pl, we are thrilled to be part of this evolution, delivering coffee from Polish artisan roasteries that create world-class products with passion and dedication.

What Will You Find on Our Blog?

In future posts, we will introduce you to the world of specialty coffee, present Polish roasteries and their stories, provide brewing method tips, and share our passion for coffee. We want our blog to become a place where you’ll find both practical knowledge and inspiration for coffee experiments.

In the meantime, we invite you to check out our selection of coffees from local roasteries and begin your own coffee adventure!