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The third wave of coffee refers to a current movement to produce high-quality coffee, and consider coffee as an artisanal foodstuff, like wine, rather than a commodity. This involves improvements at all stages of production, from improving coffee plant growing, harvesting, and processing, to stronger relationships between coffee growers, traders, and roasters, to higher quality and fresh roasting, at times called "microroasting" (by analogy with microbrew beer), to skilled brewing. Third wave coffee aspires to the highest form of culinary appreciation of coffee, so that one may appreciate subtleties of flavor, varietal, and growing region – similar to other complex consumable plant-derived products such as wine, tea, and chocolate. Distinctive features of third wave coffee include direct trade coffee, high-quality beans (see specialty coffee for scale), single-origin coffee (as opposed to blends), lighter roasts, and latte art. It also includes revivals of alternative methods of coffee preparation, such as vacuum coffee and pour-over brewing devices such as the Chemex and Hario V60. The term "Third Wave" was coined in 2002, and refers chiefly to the American phenomenon, particularly from the 1990s and continuing today, but with some roots in the 1980s, 1970s, and 1960s. Similar movements exist in Canada, Australia, New Zealand, and Scandinavia. More broadly, third wave coffee can be seen as part of the specialty coffee movement. ==History of term== Trish Rothgeb (formerly Skeie) of Wrecking Ball Coffee Roasters first wrote about the third wave of coffee in a November 2002 article〔(''Norway and Coffee'', The Flamekeeper, Spring 2003 (dead link) )〕 of The Flamekeeper, a newsletter of the Roaster's Guild, a trade guild of the Specialty Coffee Association of America. Nicholas Cho of Murky Coffee further defined the third wave of coffee in an often-referenced online article and earlier in his interview in March 2005 on National Public Radio's ''All Things Considered'' program. More recently, the third wave of coffee has been chronicled by publications such as ''The New York Times'', ''LA Weekly'', ''Los Angeles Times'', ''La Opinión'' and ''The Guardian''. In March 2008, Pulitzer Prize winning food critic Jonathan Gold of the ''LA Weekly'' defined the third wave of coffee by saying: The earlier term "specialty coffee" was coined in 1974, and refers narrowly to high-quality beans scoring 80 points or more on a 100-point scale. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「third wave of coffee」の詳細全文を読む スポンサード リンク
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