>>young: we produced a book called the london coffee guide which really shows the artisanal side of coffee which has really emerged over the last two to three years. in fact it's really interesting, when you look at those that are in the book, probably seventy percent of those were not around only three to four years ago. >>reporter: consumers are also increasingly knowledgeable about coffee, driving a trend for more specialist cafes, like monmouth and the newly opened prufrock. from single origin beans to novel methods of preparation such as the siphon, these cafes are riding high on what's been dubbed the third wave of coffee. >>the first wave brought us instant coffee and the second - the ubiquitous high street chains. the third wave refers to a new breed of consumer. one far more interested in both what they're drinking and how it's been prepared. >>davies: it's going to be not just a cafe. we want it to be a place where we can share information if customers want it. if they want to come in for a coffee, don't ask us questions and just leave, that's wonderful, but if they want to go do