COFFEE
While not claiming complete bragging rights on the phrase, this magazine began using ‘Third Wave’ to describe the new wholly uncorporate impetus on artisanal speciality coffee as long ago as last April, some time before it became popular parlance in the UK at least. You may like it, may loathe it, but what does it mean? Is it just a convenient phrase? A white rabbit? Or does it represent something much more significant? What do we already know? With roots firmly in London, the UK’s third wave has been described on one hand as a shop floor community, headed by groups of young baristi keen to share rather than screen tips and secrets for the good of the whole and on the other as simply a root and branch drive for better knowledge and craftsmanship. We also know that Australia and New Zealand’s much vaunted respective café cultures have had a massive influence on what is currently happening to UK coffee culture. Kaffeine’s Peter Dore Smith, featured on p16, himself an Australian now firmly relocated in the capital, has told us about his own experience of Melbourne being very similar to what he experienced in mid-to-late nineties Britain. “Australia had sh*t coffee too once,” said Peter. “But their market just seems to have matured quicker - the UK market is steadily catching up.” Many young British and Irish baristi have made the Antipodes their first port of call on a journey to enlightenment and it is no great secret that the latest and greatest recipe to grace the blackboards of most of the UK chains - the flat white - reportedly found its origins there. Third wave or no third wave, there has been a marked change in attitudes towards what makes a good coffee. Brought about by independents, interpolated by the corporate chains, this can only spell good things for the health of the once terminal UK coffee offering.
www.cafe-business.co.uk
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