THE THIRD WAVE COFFEE CONCEPT

Learn More About THE THIRD WAVE COFFEE CONCEPT

 

THE THIRD WAVE COFFEE CONCEPT

The love and passion for coffee also dictated the birth of the so-called Third Wave Coffee shop.

The desire to serve a perfect cup of coffee prepared in different methodologies and presented in a well-articulated manner paved the way for the development of this concept, which is very far and different from the Second Wave concept.

A Third Wave Coffee bar can be described as artistic, handcrafted, scientific, and meticulous.

To say that the Third Wave Coffee concept is not for the average Joe is wrong; it's actually for everyone who loves coffee and enjoys a good brew.

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Parameters observed in a Third Wave Coffee Shop

The coffee beans used
Origin
Variety
Estate (if known)
Grade
Taste
Aroma
Over-all characteristics and tasting notes

The Third Wave Methodologies of Preparing Coffee

We don't use only espresso machines, percolators, and even siphon brewers, but also almost every equipment out there for making coffee. We're proud to say we've mastered the preparation for each!

We make sure to use the right temperature of the water used for brewing and extraction of espresso, the right amount and grind size of ground coffee beans, and the correct brewing time or extraction time for our coffee preparation.

We study the intricacies of the different coffee filters, from metal to cloth and paper filters, and their effects on coffee.

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Last modification: Tue 27 Jun 2017
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