Beans are typically sourced from individual farms and are roasted more lightly to bring out their distinctive flavors.
[7] The first mention in the mainstream media was in 2005 in a National Public Radio piece about barista competitions.
The second wave of coffee began with purveyors like Peet's Coffee & Tea of Berkeley, California, which in the late 1960s began sourcing from artisanal producers, and roasting and blending with a focus on highlighting not only countries of origin, but also their signature dark roast profile.
In addition to country of origin, the second wave of coffee introduced coffee-based beverages to the wider coffee-consuming world, particularly those traditional to Italy made with espresso.
The first wave was pre-ground, vacuum-packed, mass-market cans from brands like Folgers and Maxwell House.
[1]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.
[30][31] Counter Culture has eight regional training centers – that do not function as retail stores – one in each of: Chicago, Atlanta, Asheville, Durham, Washington, D.C., Philadelphia, New York, and Boston.
[32][33] In 2014, Starbucks invested around $20 million in a coffee roastery and tasting room in Seattle, targeting the third-wave market.