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From the highlands of Guatemala to the small coffee growing town of Yirgacheffe in Southern Ethiopia to the foothills of Pantano near Soa Paulo, Brazil, Noman Qureshi is bringing coffee beans from around the globe to roast in Islamabad at his newly opened bistro.

Also read: Sorry, folks. Starbucks is not coming to Pakistan

His café not only boasts beans from far-ranging places, but also the latest equipment in coffee-making. The idea is to appreciate coffee in all its forms and flavours.

It's why he dubbed his cafe Third Wave Coffee Co.

“There have been different movements of coffee consumption," explains Noman. "In the mid-eighteen century, coffee as a drink opened up for the general populace as before that it was considered a novelty to be enjoyed and afforded by the elite class only. Coffee researchers call that period the first wave, which continued till early nineteenth century."

"Then came the second wave in the 1960s when chains like Costa Coffee and Starbucks introduced coffee on a large commercial scale,” he added. "The third wave took coffee a notch higher by putting the production and marketing of the product on the back seat and emphasising the product's artisanal qualities like its place of origin, etc."

Noman has actually studied coffee-making in London, having earned a certification from London School of Coffee in Kingston, UK. After testing his coffee skills in UK and Dubai, Noman finally moved to Islamabad a year ago to make his dream of owning a coffee shop come true.

“I have spent 13 years making coffee and dealing with coffee enthusiasts and am now determined to change the coffee scene in Islamabad," he says.

Where to go

Third Wave Coffee Co. is located on Bhittai Road in Islamabad.

What to order

The menu at Third Wave is extensive, covering breakfast, lunch and dinner but it’s the array of coffees on offer that should what attract customers most.

Most coffeehouses serve espresso, cappuccino, latte and the like, but Third Wave will let you choose the mechanism of your coffee's making. V 60, AeroPress and Siphon are just some of the other options on the coffee menu.

“I have trained my staff for one month how to brew coffee with the utensils and equipments that I have brought with me but to be honest, most of the time I want to do it myself as I don’t want to take any chances”, shares the scrupulous barista.

Adding to the variety, of course, is the diversity of the coffee beans. The beans from Brazil carry a nutty flavor whereas Yirgacheffe beans from Southern Ethiopian town are distinctively floral- and fruit-toned. It makes the coffee more lemon-y and fruity, explains Noman.

Aroma, acidity. body, flavour and aftertaste are the standard criteria according to which a coffee is rated. My V 60 passed all with high marks. The coffee carried a sweet-toned acidity rather than overly dry flavour, giving the same punch of caffeine without a bitter aftertaste.

I also tried an ice latte, which arrived perfectly chilled in a mason jar. The transparent glass casing was excellent presentation as one could see the perfect amalgamation of caramel, vanilla and milk with crushed cubes of ice swimming around. The first sip was addictive and it was hard to put back the jar on the table.

For dinner, we ordered Thai papaya salad, grilled rack of lamb and a Mexican burger.

The salad was well presented; silky glass noodle-bed, well soaked in fish sauce, topped with shredded unripe papaya garnishing and well marinated shrimps.

It was moderately spiced with a tinge of lemon, which hit a perfect balance.

However, the rack of lamb was quite disappointing. The marinade seemed right as one could discern the flavors of mustard, brown sugar and garlic, so the kitchen must have gone wrong with its broiling.

The meat was hard on the crust and half-done from inside. The presentation, however, secured full marks.

The only thing Mexican about the Mexican Burger was the salsa on the platter. The bun was too big for the chicken patty, spices were lacking and the burger began to fall apart after the first bite.

Damage to the pocket

Coffee is priced between Rs250 to Rs550, salads Rs400 to Rs500 whereas a main course is heavier on the pocket. It can range from Rs899 to Rs1200 on an average, excluding the New Zealand ribeye steak, which is priced at Rs2799.