2 It has influenced a new coffee movement
The evolution of the modern cup of coffee can be grouped into three “movements,” each with its own philosophy and way of catering to consumers.
The “first wave” in the early- to mid-twentieth century was focused on mass commodification. This was the age of Nescafé, where the goal was to have coffee become a common, everyday beverage. Then around the 1970s, coffee became more experiential, something to be enjoyed, and not just at home. This “second wave” saw the birth of speciality coffees, where more focus was placed on quality. It was also during this wave in which coffee shops grew from small-time outlets into giant corporations. Now, with the “third wave” comes a greater understanding of coffee, as well as an appreciation for its origins and craft. The emphasis here is on the single-origin espresso, the directly sourced bean, smaller farms and harvesters, and getting to know the background behind each cup.
In general, the roasts in Australian cafés are much smoother, lighter, and caramel-y than coffee in the US. For the Aussies, espresso beverages were already the norm, whereas pre-Starbucks, Americans were just guzzling strong filter coffee by the pot. Australian coffee flavours directly influenced and fit perfectly into the lighter roasts and subtle flavours of the third wave of coffee enjoyment.