is the fourth wave coffee real or just a new term?

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read the article on coffee trends and meet the term "fourth wave coffee." If third wave is about specialty, single original, craft, then the fourth wave says more science and precision.

The four waves I'm talking about are very scientific approaches to coffee. kayak water chemistry measured up to a specific mineral level, serious sensory science, even an aptly molecular gastronomy process to Zroasting and brewing

My question is, is it a real trend, or is it just a marketing label the media uses to make interesting articles? Has anyone got this approach to work or your roadry?

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that science approach in coffee is not new. SCA already has research program, University of Huddersfield no coffee science program, Illy has research center. What's changing now is accessibility: measuring tools, software, research papers are more accessible to roaster small.

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that water chemistry thing is real. It's really working, not hype. There's pretty solid research on how magnesium versus calcium interact with the coffee compound during extraction. SCA water quality standards are not natural, there's an experimental research base behind 150 range TDS and pH 7 that they recommend.

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i myself have begun to be more careful about the water that is used for breaking. different water sources, different extraction results, that's real. but is that the fourth wave? i'd rather agree it's natural evolution from third wave to a more data-based approach.

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what makes me skeptical is that the fourth wave label is that every generation of waves are usually driven by massive business changes, not just individual approaches. first wave: market mass. second wave: espresso culture. third wave: specialty and harvest original. fourth wave must have an economic phenomenon equivalent to a wave.

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roaster on a medium scale has started using spectrophotometers to measure Zroast color objectively, not only visual. Somebody started tracking water mineral profile serious. It's not just hype, it's practitioners that raise their own standards.

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from the data side, roasting software is now able to give statistical overlay of hundreds of batches for identify pattern. this is a pretty fundamental change of previous that's mostly intuition. There's a strong arguments base to say this shift is structural, not temporal trend.

is the fourth wave coffee real or just a new term?

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