Coffee, Coffee, Coffee: A Third Wave Coffee Concept Seeks Restaurant Financing

That’s often the phrase on repeat in my head. Morning through the afternoon and even sometimes at night. I love it, and I want it all the time. Many of you out there can relate.

But it’s worth noting that the appeal of coffee goes far beyond the caffeine fix. Coffee is a ritual, and to many people it is a fundamental part of who they are and how they operate. Coffee is a way to start the day, a means to connect with others, a respite from an otherwise busy day. Because of the value of that ritual, and because of America’s growing desire to improve upon culinary traditions, coffee has enjoyed a powerful and exciting renaissance—the third wave.

The third wave took coffee out of the freezer and the tin can and elevated it to something worth thinking and caring about. All of a sudden, people started to realize that coffee came from a place. From lots of different places, in fact. Pioneers like Philz and Peet’s kicked it off, and then Starbucks pounced and exploded. And here we are now, entering what I would call a fourth wave. Maybe a third-and-a-half wave, at least.

We are at a point now where people go out of their way to avoid a Starbucks. The original $4-latte destination is now seen as a last resort option for many who have realized that lighter, more balanced roasting of fresher, higher-quality beans makes a world of difference. It just tastes so much better. And an environment that feels original and welcoming is far better than the generic, corporate-manufactured coffee spot.

Like tasting your first Premier Cru, once you taste and experience good coffee, good luck settling for anything else. Fortunately, the market is attuned to that, and the renaissance of the “local coffee shop” is underway in force. D.C. has become a city that serves up not only good coffee, but also the unique environments in which to savor it. Add to that the development of cafes that also serve amazing teas, great food and—maybe best of all—beer, wine and cocktails.

Now the Third Place is truly complete. The basic ritual of “getting a cup of coffee” has become something more, and the city is better for it.

I am thrilled to announce that we are joining the coffee evolution with our first project, Takoma Beverage Company. Mothersauce Partners will finance and advise Takoma Beverage Company as they seek to make their mark in one of the D.C. area’s most important neighborhoods. Seth Cook and Chris Brown bring years of expertise honed in perhaps the most influential coffeeshop/café in the city—Northside Social in Clarendon—with them, as they break out to open their own store.

The talent behind this concept is top-notch and their plan is solid. With Mothersauce Partners providing the foundation, I am confident they will make a positive impact on both their community and their industry. Sign up on our site for more information about the launch of this promising new venture.

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