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The New Face of Coffee: 3rd Wave Brewing Art

I would like to talk about what the term "3rd Wave" means in coffee and how it came about, a term we now see almost everywhere in at least one coffee shop on every street.

The 3rd Wave in coffee highlights the quality and aroma of coffee beans. The positive aspects of being able to create unique recipes for each brewing method and the distinct aroma can be seen in the widespread adoption of 3rd Wave coffee shops. The person who introduced the concept of coffee waves and 3rd Wave coffee is Trish Rothgeb, a coffee enthusiast. In her article, she explains the advantages and disadvantages of each wave and talks about 3rd Wave coffee and its current state.

The 1st Wave refers to the period when coffee was primarily bought and sold. Coffee beans were subjected to chemical processes to dissolve them in water (e.g., instant coffee like Nescafe and other granulated coffees). This process resulted in the loss of the true coffee taste.

The 2nd Wave represents the shift from unhealthy and synthetic coffee to coffee made with natural coffee beans. The development of 2nd Wave coffee began with the spread of coffee shops from the 1970s. Examples of 2nd Wave coffee include lattes, espressos, and other similar coffee beverages that we still enjoy today.

Now, the focal point of our discussion, the 3rd Wave of coffee, which includes various brewing techniques. Let's start with my personal favorite:


CheThe Chemex brewing method is one of the most well-known among 3rd Wave techniques. One of the crucial elements of this method is the use of a thicker filter paper compared to standard ones. This thicker filter reduces the oils in the brewed coffee, allowing the true coffee aroma to shine through.

During the brewing process, one essential step is to preheat the Chemex and filter with hot water to prevent the coffee from cooling down and to eliminate any paper taste. After preheating, pour out the water and add 18 grams of medium-ground coffee. Pour 50ml of water over the coffee to allow it to bloom for 30-40 seconds, enhancing the intensity of the aroma. Then, slowly and in circular motions, add the remaining 200ml of water. The whole brewing process takes around 4 minutes. After brewing, take a deep breath to savor the aroma and enjoy your cup of coffee!


The origins of the V60 brewing method can be traced back to Japan. This method provides a balanced and smooth cup of coffee, similar to Chemex in terms of brewing technique, but the equipment used creates the differences in the resulting coffee flavors.

To brew with a V60, place the 60-degree conical filter in its holder and fold it accordingly. As with Chemex, preheat the V60 and filter with hot water. For one serving, you will need 18 grams of coffee and 250ml of water.

After pouring the coffee, add 50ml of water without touching the filter paper to enhance the aroma. Then, gradually pour the remaining water over the coffee in a circular motion. The brewing process takes approximately 3 minutes, resulting in a delightful cup of coffee.

Moka Pot

The Moka Pot is a small stovetop coffee maker that allows you to experience an espresso-like coffee at home. While it may not deliver an exact replica of the intense espresso obtained from an espresso machine, it still offers a successful and enjoyable brewing technique.

To brew with a Moka Pot, remove the bottom filter and add water to it. For 180ml of coffee, fill the brewing basket with 15 grams of ground coffee. Screw the top of the Moka Pot onto the bottom. Place it on medium heat, and as the water heats up, the coffee will start to brew and rise to the top. Once you hear it boiling, remove it from the heat and serve.

Now you have one cup of Moka Pot coffee; enjoy the taste!

While we've discussed some of the brewing techniques, there are many other delicious 3rd Wave methods, such as cold brew, cold drip, syphon, and aeropress, that we couldn't cover here.

You have learned about the techniques for obtaining delicious coffee in today's world; I hope it has been helpful. See you in another article.



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