The 5 Waves of Coffee - EXPLAINED!

[@BrodieVissers]

What's your favourite wave? Surfers, feel free to pipe in here...

[@timo7641]

so my understanding of prices from all of this waves 1. 4th Wave (most expensive, because it happens now that limited seat courses with limited micro/nano lot competition grade beans used and brewed by WCC Winners) 2. 3rd Wave (the one who started it all and more accessible than 4th Waves) 3. 5th Wave (a nerfed 3rd Wave or upgraded 2nd Wave, but having much more store branch and bigger cozier place) 4. 2nd Wave (Starbucks, Kenangan Coffee, Janji Jiwa, Luckin, Cotti, Tomoro) 5. 1st Wave (Folgers, Maxwell, Kapal Api and traditional roasting process like Nanyang Coffee)

[@BrodieVissers]

You’re probably right!

[@timo7641]

@@BrodieVissers I have a feeling that people that use to have 1st and 2nd wave coffee will entirely dismissed 3rd and 4th wave coffee, while 5th wave have best of both

[@n.d.7931]

I suppose Starbucks branched off into 3rd wave when they introduced the Reserve beans/Clover. But I'm so glad the culture turned into what it is now. There are 3rd wave coffeehouses aplenty.

[@AlexPresa]

Super excited about the fourth wave service aspect and the fifth wave decentralization happening!

[@BrodieVissers]

yes! They're going to be some great waves to surf ;)

[@hosseinbazdar268]

Great video! To me it was an inspiration for some other presentations I might have in the future. I have some inquiries about coffee science. Is there any research around the simulation of coffee from roasting to grinding and extraction? I’m a civil engineer and I use numerical methods to model natural phenomenas. My specialty is in the modeling of granular materials like soil. Using the tools we have, we can for example model the flow of water through a granular continuum the crushing of particles (a much more complex topic), and I can see that happening for coffee as well. Of course it needs some modification specially chemistry knowledge of water and caffeine but i think it can be pretty useful. I hope you read this message and I look forward to hearing your take on this. Thanks ❤

[@BrodieVissers]

Hey thanks so much! From what I can gather, you're talking about some sort of standardization of coffee science using metrics? I think it's being done somehow, but not that accessible for the average coffee consumer, as well as coffee being such a dynamic product. It's always. changing with temperature, pressure, humidity, oxidization, and no one roasting profile is ever the same with so many different types of roasters, roasting curves, maillard reaction, etc. There are just so many variables, and sometimes a bit of Mysticism around making the best extraction, haha. I hope to hear your findings over time!

[@hosseinbazdar268]

@@BrodieVissers Thank you for your response, Brodie. I really appreciate the information you offered. I have some ideas in my head about crushing coffee beans that I think can be worth a try. Just to be clear, what I do is not testing real material in the lab. We use computers to create "virtual" environments and simulate the process that goes on in the real lab, which makes testing a lot cheaper but also we need way more information and details. Early on it is always hard for these findings to make their ways into everyday life of coffee consumers, but I think overall big companies really enjoy such things. I read your coffee as I enjoyed my french press cup of coffee, hope you have a great day!

[@DvorakPetr1]

I have never thought about coffee in this way. Thank you for this fresh perspective, Brodie.

[@BrodieVissers]

Cheers Petr! I definitely didn't make it up, but it was fun researching and distilling it down

[@Dinkyandetcetera]

Hi. Can I please know about the coffee machine used in this video while talking about the 4th wave.

[@BrodieVissers]

You mean the espresso machine? There was Aremde, that one?

[@natevirtual]

Here's how I define 5th wave coffee. It is, in my opinion, 3rd wave coffee purveyors being bought out by big corporations, and as a result, seeing a drop in quality, and thus becoming 2nd wave coffee, unfortunately. They started off by labeling their bags with 'roasted on' but then changed it to 'best by' or something similar which tells me they're not as proud of their product as they once were. They'll still be way better than Starbucks though! La Colombe was acquired by Chobani Blue Bottle Coffee was acquired by Nestle, out of all companies lol Stumptown, Intelligentsia and Mighty Leaf were acquired by Peet's Coffee & Tea You get the idea...coffee has sadly gone corporate in recent times.

[@timo7641]

then again, here in Indonesia there's so many boutique and even smaller coffee business ran by World Championship winning personnel having Competition grade beans and limited micro/nano lots beans and they do coffee course just like omakase, you pay per course (around $100 per course), brewed by Coffee world champions (like Mikael Jasin WBC 2024 have his own Omakafé and pretty much the latest and greatest equipment money can buy). Recently in China one caffe serve Best of Panama winning micro lot of Elida Gesha in limited numbers brewed by WBC 2023 Boram Um, one cup of those filter coffee cost $928 I think is pretty much 4th wave coffee (its not like its own category, it is still under 3rd wave coffee category)

[@CreativeExpress1ons]

can you make a vid on nanopresso tips/tricks ?

[@BrodieVissers]

Hey yes, I will do one soon :)

[@BLKCITYCOFFEEROASTERS]

Great vid!

[@Marco-oo7bk]

Great message and visual style! I think the biggest thing right now is the effect of climate change on coffee. I hope we will have more resilient plant varieties in the future.

[@BrodieVissers]

Thanks so much Marco, and yes the climate change aspect is definitely pressing. Hope to cover more content on that as I learn more myself.

[@margotschumacher6565]

What do you mean Starbucks pioneered the term third place? Did they make it a part of their marketing or something? I thought it was from The Great Good Place 🤨

[@BrodieVissers]

Good point, when I say pioneered, I mean they really implemented the idea across all their shops. The Great Good Place explains it great deal and introduces the concept, and I believe Starbucks embodied it.

[@cheronca008]

Amazingly done video

[@knoske9760]

It kinda makes me uncomfortable to hear explanation of coffee drinking culture from US perspective only. I know the waves concept besicaly goes "whatever coffee" -> Starbucks -> handmade coffee ect., so the video is describing it well. Yet it's sad to talk about coffee revolutions and focus only on US, compared for example to Italy and their huge influence on coffee culture.

[@BrodieVissers]

You're totally on it! As a Canadian, I can share the sentiment, and also places like Melbourne, Japan, Scandinavia, and many others had all of their unique influences. As I mentioned, I didn't get into those in this video, but there's now a ton of space to make more content to explore the nitty gritty. Cheers for the comment :)

[@billyjack8130]

It makes me uncomfortable that you didn't mention the middle east.

[@atticustay1]

I thought there were only 3

[@PlantswithCoffee]

Great content!!! But i wish, that specialty coffee will gained recognition worldwide when it comes to hiring/job opportunities overseas. There is still a problem when it comes to work credits when u are from specialty coffee industry. Some hiring managers dont recognized those who are from specialty coffee industry. It’s just so disappointing knowing that Those coming from this industry put a lot of efforts just to make sure of the quality services they will provide to thier respective clients.

[@BrodieVissers]

Yes, I hope this value is recognized more and more as well as we continue on in the industry!

[@nuninkiron]

Brodie ,,,,, Greetings from a distance friend, good content and explanation. Do you remember my coffee project in Macas ,,,, I am going step by step ,, I look forward to starting in 2022, and it will be a great honor for you to visit us.

[@BrodieVissers]

Oh wow great to hear from you! I'm so happy to hear that, I'm sure it will be great :)

[@reallusionful]

Might be pretentious, but coffee grown above 2000 meters is my favorite coffee haha

[@BrodieVissers]

hahha, having favourites isn't pretentious :), I'm glad you enjoy it!

[@PlantswithCoffee]

Nicest intro :))

[@BrodieVissers]

Thanks so much!

[@Athitmeng]

Someday I hope that the long-lasting coffee of Khun Grandfather, I will have the opportunity for you to taste. and join in the development of our coffee in Thailand Even if you're still sitting and drinking coffee in your living room.

[@Athitmeng]

Coffee drinkers are responsible for their own drinking. with the environment People in the coffee system from the beginning and more is an interesting story of the people there, only the tree, the garden, and the specific time. It's impressive to have to people through NFTs or technologies, even the metaverse. Humans have endless needs. But if the real world and the virtual world that give impressive impressions are interesting It would be a good solution for farmers like us.

[@BrodieVissers]

I had a very nice trip to a Thai coffee farm, very illuminating and great coffee :)

[@Athitmeng]

@@BrodieVissers Thanks for the VDO nft coffee has helped me to keep creating creative ideas with my farmers.

[@PD-we8vf]

On Monday, Burnside’s Bows & Arrows Coffee Roasters called for summer applicants via Instagram, including baristas, counter staff, and kitchen help. “At this time, yt (whitey) cis males are back of the line,” the job ad concluded. Shortly after, a screenshot of the post ended up on Reddit, and backlash started pouring in, with many calling Bows & Arrows discriminatory and racist.

[@BrodieVissers]

Ok, can you tell me why you're posting this here?

[@PD-we8vf]

@@BrodieVissers to show an example of how pompous and out of touch with reality many in the coffee culture are.

[@BrodieVissers]

@@PD-we8vf Ah ok, yes I went and found the article, peculiar read.

[@petervansan1054]

I couldn't care about 4th wave's eco crap.

[@BrodieVissers]

Haha, what do you mean by that?