Third Wave Coffee’s first outlet in Chennai has cold brews, snacks, and a Holi menu

At Palladium in Velachery, Third Wave Coffee has refreshing cold brews, cheese toasties and a thandai milkshake just in time for Holi

As temperatures rise, we are always on the lookout for cold drinks that are refreshing and energising. One sip of the lemon cold brew at the recently opened Third Wave Coffee at Palladium in Velachery can do just that. 

“As summer approaches, we knew that a version of our popular citrus orange cold brew would be a hit. In recent times, we have been seeing a lot of menus experimenting with cold brew and citrus flavours. We let our coffee brew for 16 to 18 hours before it is used in our cold brews,” explains Anirudh Sharma, co-founder, Third Wave Coffee.

Third Wave Coffee was founded in 2016 and now the brand’s 125th and Chennai’s first outlet sits in the midst of the bustling mall along with many competitors.

We skeptically try the hazelnut cappuccino as most places offer a cloyingly sweet and almost synthetic tasting version. But this big cup that comes with shavings of roasted hazelnut does not disappoint 

For those looking for a more indulgent drink, there is the toffee nut frappe, a creamy and sweet drink with toffee bits to chew on. For the coffee purists, Third Wave offers a range of estates and roasts to choose from, for that steaming cup of espresso.

We chose the medium roasted Monsoon Malabar variant as a pour-over. This drink is prepared on the table. Our barista Barath explained the process of the pour-over as he precisely measured the amount of coffee and water used to make the espresso. “A lot of work has gone into perfecting the cup so we are very particular about the temperature and measurements,” he adds. As we wait for the coffee to brew and trickle into the cup below, he also shares facts about coffee and the contraptions used to brew it. The thing about coffee is that once you smell it, the wait to sip it, must be short. Not minding the scalding heat, we take a sip of the piping hot brew. It is earthy, full-bodied, and not too bitter.

“Coffee education plays a big role in helping brands like ours. Now, people know their coffee or at least are more curious. A table-side pour-over adds to the experience of having coffee, and people also learn a thing or two. Since we have our own plantations and roast our coffee, customers may already know what a pour-over or a French press is, but they are keener to try different beans and roasts,” shares Anirudh.