Great coffee doesn’t start at the bar, it starts at the farm. Every step, from how a coffee cherry is grown to how it’s roasted and brewed, affects what ends up in your cup. At Good Coffee, we believe that understanding these steps helps you appreciate the craft, the people, and the places behind truly exceptional coffee.

What Makes Third-Wave Coffee Different

“Third-wave coffee” isn’t a trend, it’s a mindset. It’s about treating coffee like wine or fine chocolate—something with terroir, varietals, and processing methods worth exploring. Instead of hiding behind dark roasts or sugary flavors, great coffee highlights origin, process, and craftsmanship.

Key principles:

• Knowing where your coffee comes from and how it’s produced.
• Carefully selected lots, often from small farms.
• Roasts that preserve the unique flavors of each origin.
• Precision in every step, from grind size to water temperature.
  

How to Taste Coffee Like a Critic

You don’t need a score sheet to enjoy coffee at this level, but slowing down and noticing what you taste can change the way you drink it.

1. Aroma reveals a lot before you sip.
2. Let it cool slightly; the best flavors show as coffee cools.
3. Sweetness, acidity, and body should feel intentional.
4. Tropical fruit, florals, cocoa, spice—great coffee tells a story.
   

The Goal: Appreciation, Not Perfection

You don’t need to memorize varietals or own an espresso machine to enjoy great coffee. The point of education is appreciation—recognizing the effort behind the cup, supporting shops that care, and discovering flavors you didn’t know coffee could have.

Good coffee is everywhere if you know how to find it. Start by tasting, asking questions, and paying attention. That’s where education begins.