Third wave roasting and the suburbs that embraced it
Launch library · evergreen read
A newer generation of roasters has pushed the city's coffee culture beyond the traditional Italian style espresso bar, favouring lighter roasts, single origin beans and a more deliberate, almost scientific approach to brewing. Certain suburbs took to this shift especially quickly. Cafes committed to this approach tend to change their offerings frequently, chasing whatever harvest happens to be at its peak.
These roasters tend to treat coffee closer to how a winemaker might treat grapes, discussing origin, altitude and processing method with customers who are just as curious about the details as the people pulling the shots. Customers who once simply asked for a coffee now sometimes find themselves choosing between several distinct beans on any given morning.
The result is a scene that now comfortably holds two quite different traditions side by side, the classic milky espresso drink and the more experimental filter brew, without either one fully displacing the other in local affection. Neither camp shows much sign of disappearing, each drawing its own loyal, quietly opinionated following across the city.