Columbus Coffee Guide: Coffee terms to know

Staff Writer
Columbus Monthly

Single origin: Coffee made from beans from a single farmer, co-op, region or country

Third wave: Considered the latest phase of coffee shops, this is a movement that handles coffee as an artisanal food just like cheese and craft beer. Third-wave roasters treat coffee as a specialty item and strive to discover the ideal way to roast, prepare and serve it. The "first wave" of coffee is considered the movement toward brewing at home (buying tins of Folgers and a coffee maker). "Second wave" refers to coffee houses-including national chains like Peet's and Starbucks-that began in the 1970s and '80s and flourished in the 1990s. Second wave coffee, says John "J.J." Justice of Cafe Brioso, excels at service, acting as an access point that introduced American consumers to espresso drinks.

Cupping: A barista's version of wine tasting. Trained baristas and roasters assess coffees-prepared in different concentrations-for their aroma, flavor and mouthfeel. The point: to figure out how the beans might be best served.