Specialty coffee
Coffee as a craft.
At THIRD. we don't treat coffee as a product to rush through, but as a craft. From the farmer to the cup in your hand.
- Beans
- Direct trade
- Roasting
- Roasted in-house
- At the bar
- Weighed and timed
The Third Wave is about respect.
Every cup we pour is a tribute to that journey.
Respect for the bean, for the people who grow it, and for the craft that turns it into a cup of coffee. That is why we work with carefully selected beans that we trace back to their origin, and why we roast our coffee ourselves.
At the bar, our baristas weigh every dose and time every shot. Not to make it complicated, but because precision is the difference between a good cup and a cup that stays with you.
Four steps, one cup.
What you taste is the sum of everything that came before it.
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Origin
Origin
We trace our beans back to their origin: the farm, the soil, the people.
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Roast
Roast
We honour the farmers, the soil and the careful roasting process, and roast in-house.
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Craft
Craft
Our baristas weigh every dose and time every shot.
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Taste
Taste
Every cup we pour is a tribute to that journey.
Beans with a provenance.
Behind every bag of beans is a producer. We work with direct-trade beans from farms we trust, and trace every bean back to where it came from.
That attention to the producer is not a footnote. The work on the farm decides what ends up in your cup.
- Direct-trade beans from farms we trust
- Carefully selected coffee beans
- Every bean traced back to its origin
Roasted with respect.
We roast our coffee ourselves. That keeps the bean's journey in our own hands, from selection to the moment it goes into the grinder.
Curious about today's coffee? Take a stool at the bar and catch up with our roasters.
Espresso and filter.
Two ways to taste the same care. Espresso is concentrated and direct; filter coffee lets the bean tell its story slowly.
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Black.
Espresso
A weighed dose, a timed shot. The base of everything we pour.
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Black.
Batch brew
Filter coffee from our own roast.
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Iced coffee.
Iced latte
Espresso and milk, served cold.
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Tea latte.
Matcha latte
For days without coffee.
The full range, from Americano to decaf, is on the menu.
Everyone has a ritual.
So do the founders of THIRD. Each of their days starts with a cup of its own.
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01
Andrew: a perfectly pulled espresso.
Andrew's day always starts with an espresso. Short, concentrated, no detours.
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02
Jurgen: a soft Brazilian cappuccino.
Jurgen's mornings begin with a soft Brazilian cappuccino.
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03
And then yours.
A place where the barista knows your order: at the bar, at the long table or outside in the sun.
