In mid-2010 a new coffee trend emerged: the nano-roaster. How did we get here?
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Nick Cho is a coffee expert who has served on several coffee industry boards and was named a Barista Champion in 2006. He is the co-founder of Wrecking Ball Coffee Roasters in California.
When it comes to coffee people have been talking about micro-roasters for a while now. But in the mid-2010s a new trend emerged: the nano-roaster. How did we get here? Let’s take a look back at the history starting in the early 2000s.
You may have heard the term “third wave coffee” a concept attributed to my partner Trish Rothgeb who coined the term in a 2003 article (PDF). I like to summarize the three waves of coffee like this: The first wave is about coffee consumption (Give me a regular coffee) the second wave is about coffee enjoyment (Make it good. Make it a latte. Even make it a vanilla latte…) and the third wave is about coffee appreciation (like wine appreciation or music appreciation). You’ll notice that I wrote that the first and second waves “is” not “were.” Each wave builds on the last and one is not completely replaced by the next. Even as more cities get their own specialty coffee shops Folgers remains just as popular.
