第三の波
The term 'third wave coffee' is a label given to coffee businesses opened after the year 2000, which share a similar mission statement or goal: to deliver high-quality coffee. Those who subscribe to the third wave coffee movement consider coffee an artisanal food, like wine, the consumption of which can be enhanced with greater education, connoisseurship, and sensory exploration beyond just a cup of coffee. Third wave coffee seeks to highlight the unique characteristics that result from the interactions between the coffee's source cultivar, growing and cultivation methods, processing methods, roasting methods, and the various ways to prepare coffee.