There’s a trend happening in third-wave coffee that needs a reality check
Somewhere along the way, the pursuit of “interesting” espresso morphed into something sour, thin, and borderline undrinkable. Shots that taste like lemon peels, vinegar, and fermented grapes—served with pride. Some say it’s complex. Others call it bright. I’ve heard one customer describe it as goat milk.
I just call it off.
☕ When Did Good Espresso Stop Being Good?
Espresso isn’t broken. For over 100 years, people have loved it for its body, sweetness, and structure. Done right, it’s rich, satisfying, and versatile—whether you drink it straight, with milk, or as an Americano.
But that’s not what many third-wave shops are serving. Instead, we’re seeing:
- Underdeveloped, ultra-light roasts
- Fast extractions with barely enough time to pull flavor
- Tiny yields that leave out the richness and mouthfeel
The result? A sour, unbalanced shot that might “pop” on a cupping table but falls flat in the real world. And somehow, it’s become normal.
🔄 What Espresso Should Taste Like
Espresso should be a
battle between sour and bitter, not a surrender to one or the other. When you hit the sweet spot—where acidity meets sweetness, and the body holds everything together—you don’t need to defend your shot. People drink it and go, “Wow. That’s good.”
Not “huh?”
Not “whoa…”
And definitely not “why does it taste like goat milk?”
🤷 So… Why Is This a Thing?
Because it’s a trend. Because the coffee world—like any scene—has an echo chamber. Because some people chase novelty over balance. Because some baristas are brewing for Instagram, not customers.
We’re not against innovation. We’re just not willing to sacrifice drinkability in the name of trendiness.
You don’t need to roast dark, drown in crema, or go full traditional. But if you’re pulling shots that people wince through, maybe it’s time to dial it back from the edge.
Because espresso should taste like coffee—not goat milk.