When did specialty coffee start?
began to emerge in the 1970s, gaining significant momentum in the 1980s and 1990s as the 'third wave' movement. This shift in coffee culture prioritized high-quality beans, transparent sourcing, and precise brewing methods, moving away from the mass-market commercial coffee that dominated the mid-20th century.
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The origins of are often traced back to the 1970s, a period when a growing segment of consumers began to reject the low-quality, mass-produced coffee that had become the standard in the post-war era. The term '' was famously coined by Erna Knutsen in 1974, who used it to describe beans with unique flavor profiles produced in specific microclimates. This was the spark that ignited a movement focused on quality over convenience.
By the 1980s and 1990s, this movement evolved into what is now known as the 'third wave' of coffee. This era was defined by a deeper appreciation for the entire supply chain, from the farmer to the roaster to the barista. Unlike the first wave (mass-market consumption) or the second wave (the rise of coffee chains like Starbucks), the third wave treated coffee as an artisanal product, similar to fine wine. It emphasized single-origin beans, lighter roast profiles that highlighted the bean's natural characteristics, and a scientific approach to brewing.
This period also saw the professionalization of the industry. Organizations like the Association (SCA) were formed to establish standards for grading, roasting, and brewing. The introduction of the Q-Grader certification provided a common language for sensory evaluation, allowing professionals to objectively assess the quality of . This infrastructure was crucial in moving the industry toward a model where farmers could be rewarded for producing higher-quality crops.
In practice, the movement has fundamentally changed what we expect from our morning cup. It has fostered a culture of transparency, where consumers are encouraged to learn about the , processing method, and variety of their coffee. For the reader, this means that today's coffee is more diverse and flavorful than ever before, but it also requires a greater commitment to understanding the craft behind the cup. Whether you are brewing at home or visiting a local roaster, you are participating in a movement that values quality, sustainability, and the unique story of every bean.
- ·https://sca.coffee/about/our-historyVerify source for reference 1 ↗
- ·https://www.aboutcoffee.org/origins/history-of-coffee/Verify source for reference 2 ↗