Third Wave, you SoBs. You actually pulled it off this time. A gorgeous blend that brings the bold, textured depth of a dark roast together with the bright acidity and silky smoothness of a light roast.
About the Roaster
Third Wave isn’t exactly an unknown coffee brand in India. Somewhere, somehow, you (yes, you), being the coffee nerd that you are, have interacted with it, had a cup, stepped into a café, or ordered from it when options were limited.
I remember late nights in Delhi. Blue Tokai cafés closed, caffeine withdrawal setting in, and me, being the highly suspicious clown that I am, refusing to trust anything but a familiar name. And then I’d spot it: a Third Wave café, still open. Opportunity seized.
Was it the best cup of coffee I’ve ever had? Not really.
Did it satisfy a very urgent need for coffee at a relatively pocket-friendly price? Absolutely.
The cafés felt calm and approachable, the coffee reliably decent, and the experience predictable in the best way possible. Those were my first few interactions with Third Wave, in brief.
PS: Try their Orange Cold Brew. It is genuinely, surprisingly delicious.
Third Wave carries a certain nostalgia for me. It reminds me of Café Coffee Day outlet, just more grown up. A little more polished, a little more upscale, and thankfully, with better tasting coffee.
About the Beans
| Bean Characteristics | Description |
|---|---|
| Roast Level | Medium Dark Roast |
| Bean Appearance |  |
| Roast Consistency | Highly consistent roast, with a uniform roast level across all beans. A textbook medium-dark brown. |
About the Brewed Coffee
| Characteristics vis-à-vis Brewing Methods | Espresso | V60 |
|---|---|---|
| Recipe | 17.5g in – 38g out ~ 30-35 seconds (12 Second Pre-Infusion) | – |
| Taste & Texture | Silky smooth in texture, with a soft malty opening. This is followed by a surprising, light-roast-like acidity and a mellow, butterscotch-style sweet finish. | Will follow soon. |
| Tasting Notes (in order of perception on the palate) | Dark-Bitter Chocolate, Malt, Citrus (acidity and fruit), Butterscotch, Dried Fruits, Sweet. | Will follow soon. |
| Visuals |   | – |
My Honest Review
It is no secret that I generally do not enjoy dark roasts. That said, this coffee genuinely surprised me. The brighter, lighter-roast elements are beautifully balanced and in sync with everything one expects from a good dark roast. In fact, the very first sip pulled as an espresso and had straight, caught me completely off guard.
Those who dislike bitter openings or pronounced malty notes may not find this immediately appealing. But if you push past those initial impressions, the cup opens up into multiple layers of flavour and texture. Sweetness begins to build gradually, with acidity stepping in almost as a complement rather than a contrast. It feels like tasting a sweet lemon or a sour orange, followed by hints of dried fruits. The sweetness, once you finish the cup, is beautiful.
There’s a fascinating interplay at work here. Lingering sweetness at the back of the throat, while the acidity sits right at the front of the tongue. That push and pull is exactly what makes this coffee interesting.
I am always open to new tasting experiences, though I’ll admit I wasn’t expecting much, perhaps a single dominant note at best. What I found instead was a cup that was both intriguing and genuinely enjoyable.
What I would love to do next with this coffee is use it as a base for something like a coffee-tonic. The acidity of the tonic and the acidity of the coffee could work together rather than against each other, toning down bitterness on both sides and making for a truly refreshing and well-balanced drink.
Order this if you’re new to the world of coffee. Dark roasts are generally more forgiving and tend to taste good across a wide range of extraction levels.