A cup of coffee, coffee, coffee, followed by another cup of coffee tasting at every corner is my mission in Portland because coffee tastes excellent here. Portland is now a mecca of the third-wave coffee culture.
Third-wave coffee tastes fruity and slightly acidic because the coffee is brewed with lightly roasted beans. But why light-roasted? Isn’t the dark roast only the standard for espresso shots? It is simple: fresh sashimi-grade fish serves for sushi, and subpar fish needs broiling. Light roasting of high-quality beans extracts the fullest of their potential.
In the digital internet world, Jack Dorsey insisted on the importance of real places for people to gather, and he believed that artisanal coffee would play a key role in making this happen. That’s the third-wave coffee, not the third place of the second-wave, which Taylor Clark criticized as “Starbucked.”
The third-wave coffee is a new counterculture originating in the organic movement. It all started in San Francisco and sparked in Portland.
Portland shows us that the time has come for mornings. The idea of fueling consumer activity even at night by twinkling nightlights over billboards is tacky here. GenZer is growing up Generation Dry, who are not choosing to drink such as hard liquor, hazing rituals of alcohol initiation at college, etc. They no longer sit down with a glass of vintage wine for political shenanigans under the moon. Booze is getting out-of-date at an incredible speed because the young are busy with social media on their smartphones.
We get up early in the morning with the sun and a cup of aromatic coffee for health. Health is wealth. Tomorrow, I will stroll the streets and savor more coffee philosophies with a Blue Star donut.