Current coffee lingo

Posted: March 17, 2011

Third Wave: First came Maxwell House and Folgers, then the quality jump of "second wave" companies like Starbucks (and La Colombe). Third Wavers have upped the ante more, with single-origin beans sourced directly (at great expense) from individual farmers, lighter roasts, extra-intense short espresso shots, and the perfomance of brewed-to-order cups.

Pour-Over Bar: Remember the Chemex and Melitta drip? Third Wavers have perfected this primitive method by grinding beans to order for every cup, and carefully steeping with precision streams of water heated digitally to just over 200-degrees, and poured onto a cone filter (usually a Hario V60) suspended by two rails over a cup.

21 grams: This is the average dose of coffee used in a Third Wave shot of espresso, triple the 7 grams used at La Colombe.

   –C.L.

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