What is Third Wave Coffee and Why is it Taking Over Greek Coffee Shops?
If you’ve been on Greek TikTok recently, there’s a good chance you’ve come across @finnchristoforidis. Armed with a straw, a scorecard, and a serious face, he’s been travelling across the country reviewing freddo cappuccinos one café at a time. It’s oddly addictive, and it’s got people thinking about Greek coffee culture in a new way.
But in between all the whipped froth and espresso shots, something else is quietly brewing.
All over Greece, especially in cities like Athens, Thessaloniki, and Chania, a new wave of coffee shops is starting to shift the conversation. One where the beans are traceable, the brewing is slow, and the baristas want to talk to you about flavour notes. Third wave coffee has arrived, and it’s giving the freddo a run for its money.
What is third wave coffee?
Third wave coffee treats coffee like a craft product, not just a caffeine fix.
It’s all about:
Single origin beans that come from one farm or region
Lighter roasting to highlight natural flavours like citrus, florals, or chocolate
Manual brewing methods like V60, Chemex, Aeropress, and siphon
Sustainable sourcing and direct trade with farmers
Knowledgeable baristas who are more like coffee sommeliers than button-pushers
The goal is to create coffee that’s transparent, ethical, and full of flavour. It’s about slowing down and tasting the difference.
Why it’s taking off in Greece
Greece has always taken coffee seriously. But third wave cafés aren’t here to replace tradition. They’re adding to it.
Here’s why they’re becoming more popular:
1. Coffee is already part of daily life
From briki-boiled Greek coffee to the morning freddo, coffee has long been a social ritual in Greece. Third wave cafés build on that foundation by offering something fresh and thoughtful.
2. TikTok is driving curiosity
Creators like Finn have made Greek café culture go viral. While his focus is freddo ratings, many of the cafés he visits also serve specialty brews. The exposure sparks curiosity, and customers start to explore what else is on the menu.
3. Cafés are levelling up
Local baristas are now professionally trained. Many Greek roasters import and roast their own beans, and some even compete internationally. Kross Coffee Roasters in Chania recently landed in 15th place on the global list of the 100 best coffee shops. That’s not just impressive, it’s brew-changing.
4. Tourists want more than freddo
International travellers often seek out specialty coffee while on holiday. Many come from places where V60 and single-origin espresso are part of everyday café life. Greek cafés are rising to meet that demand.
5. It fits the vibe shift
Freddos are great when you’re out with friends. But more people are starting to enjoy solo sips, quiet cafés, and slower pours. There’s a growing appetite for deeper flavour, better sourcing, and thoughtful service.
It’s not freddo vs third wave, it’s both
Freddo espresso isn’t going anywhere. It’s part of the cultural fabric.
But Greek cafés don’t need to choose. These days, the best ones offer a bit of everything:
A freddo cappuccino for your mid-afternoon cool-down
A single-origin pour-over when you want something clean and quiet
A quick espresso for your morning meeting
A cold brew when it’s too hot to think straight
Plenty of tourists ask online why they can’t find iced lattes in Greece. The answer is simple. Iced lattes aren’t a big part of local café menus. If you want something cold, milky, and delicious, ask for a freddo cappuccino. It’s made with two shots of espresso shaken with ice and topped with thick cold milk foam. You’ll get the same energy boost, with extra flavour and local flair.
What’s next for coffee in Greece?
With more cafés roasting in-house, more baristas trained to a high standard, and more visitors seeking out unique brews, Greece’s coffee scene is evolving fast. Third-wave coffee isn’t replacing tradition; it’s offering a new layer.
Thanks to creators like Finn and the cafés gaining international attention, more people are discovering that Greece isn’t just a great place to drink coffee. It’s a great place to experience coffee.
So grab your freddo, try a filter brew, and enjoy the best of both worlds.
