Transformation of the Concept of Coffee Quality in the Third Wave Coffee Movement: A Literature Review on Brewing Methods

Abstract

Coffee consumption has undergone a significant transformation in recent years, evolving beyond being merely a beverage into a phenomenon with social, cultural, and experiential dimensions. The third wave coffee movement has played a pivotal role in this transformation by redefining coffee as a specialty product evaluated not only through its sensory characteristics but also through its production process, brewing techniques, and consumption experience. The aim of this study is to examine the transformation of the concept of coffee quality within the context of the third wave coffee movement and to reveal the role of alternative brewing methods in this process. The study was conducted using document analysis, one of the qualitative research methods, through a comprehensive review of national and international academic literature. The findings indicate that, with the emergence of the third wave coffee movement, the concept of quality has evolved from a product-oriented perspective into a multidimensional construct encompassing sensory attributes, production processes, and consumer experience. Furthermore, alternative brewing methods such as V60, Chemex, AeroPress, and French Press were found to have a significant influence on the aroma, flavor, and overall sensory characteristics of coffee, thereby directly affecting consumers’ perception of quality. Consequently, it is concluded that the third wave coffee movement has transformed coffee consumption into an experiential and symbolic practice, leading to a fundamental redefinition of the concept of coffee quality.