IS IT A WAVE OR A PARTICLE?

Coffee goers - the really picky ones who explore the subject in any depth- place much value on the process which occurred before the coffee splashes into the cup. These days we are lucky to have a surge in quality of the players in the supply chain: bean growers, harvesters, processors, roasters and brewers. The consumer now can choose what they consume, picking options out of the supply chain like they were buying a car because of the transparency that shops/ roasters are providing. Some say we are in the "Third Wave" of coffee existence. What is that exactly? Pulitzer Prize winning food critic Jonathan Gold has this to say:

“The first wave of American coffee culture was probably the 19th-century surge that put Folgers on every table, and the second was the proliferation, starting in the 1960s at Peet’s and moving smartly through the Starbucks grande decaf latte, of espresso drinks and regionally labeled coffee. We are now in the third wave of coffee connoisseurship, where beans are sourced from farms instead of countries, roasting is about bringing out rather than incinerating the unique characteristics of each bean, and the flavor is clean and hard and pure.”

— http://www.laweekly.com/restaurants/la-mill-the-latest-buzz-2152451

By the way, it is neither a wave or a particle. It's just a bean. Surf's up.