Moreover, the diversity of cold coffee beverages is only growing. By 2027, the value of the global cold coffee market is expected to increase by 22% every year to around $1.4 billion. 

Given its popularity, it’s clear that innovation and diversification will only continue to grow in the cold specialty coffee beverage market in the coming years. In line with this, it’s vital that coffee shops keep up with emerging trends to cater to a wide range of consumer needs.

To find out more, I spoke with four industry experts. Read on for more of their insight into how cold coffee drinks are evolving.

You may also like our article on how coffee shops can use cold coffee drinks to diversify their menu.

Looking beyond cold brew

Today, when we think of cold coffee drinks, cold brew often comes to mind first. And understandably so given its immense popularity. Today, it’s almost impossible to find a specialty coffee shop which doesn’t serve cold brew.

This is for a number of reasons. As well as being convenient for consumers (and more profitable for businesses), the growing use of higher-quality coffee to prepare cold brew has driven its popularity.

Beyond cold brew, however, cold coffee drinks have been a staple of coffee culture around the world for some time now.

Simon Lewthwaite is the Head of Partnerships at New Ground Coffee in New Zealand.

“Cold coffee is a deep-set tradition the world over – from the Greek freddo to iced americanos in the US,” he says. “So it was only natural for specialty coffee to also continue following this trend.”

Today, cold coffee drinks are some of the most ordered beverages in cafés.

Thomas Blackwall is the Global Head of Coffee at Finlays.

“In August 2021, Starbucks announced that nearly 75% of their US Q3 beverage sales were cold,” he says – indicating just how popular the cold coffee market has become in recent years.

“Cold coffee has gone from a summer drink to a year-round beverage consumed in many different ways,” Simon tells me.

The push for RTD

Stephanie Thornton is the Americas Marketing Manager at Finlays. She explains how the cold coffee market has changed over the past several decades.

“In previous years, suppliers would predominantly provide wholesale clients with highly concentrated coffee extracts to be used as minor ingredients in energy drinks and frappés,” she tells me.

In today’s market, however, she says that cold coffee is sold and packaged as a more “finished product” – with a big focus on ready-to-drink (RTD) cold coffee.

Incredibly popular in Japan in the 1960s (and still today as well), canned coffee paved the way for a more diverse range of RTD coffee options – including bottled and milk-based drinks.

Thomas explains that younger consumers are a big part of increasing global demand for cold RTD coffee beverages.

“Younger coffee drinkers are very selective with their spending, and are also looking for something truly innovative and sustainable, as well as being more health-conscious,” he says.

Stephanie agrees, saying: “We are now seeing millennials and Gen Zs demand new high-quality coffee experiences with RTD drinks.”

Emerging trends with cold coffee beverages

It’s fair to say that the cold coffee beverage segment is one of the most dynamic and exciting markets in specialty coffee, with constant innovation driven by many different consumer trends.

Sian Edwards is the Group Insights Manager at Finlays. She tells me despite rising costs, consumers are still willing to pay for high-quality coffee drinks.

According to Finlays’ 2023 Europe Beverage Trend Report, “selective spending” and “affordable indulgences” are two of the key trends so far this year.

“People are looking for cost-effective ways to treat themselves,” she says, adding that cold and RTD coffee beverages are often popular choices.

Within the market segment, plant milks continue to reign supreme, too. Despite the price of non-dairy milks increasing by up to 14% in the past 12 months, coffee consumers are still opting for them – especially oat milk. In fact, sales of refrigerated oat milk rose by an impressive 37% in 2022 to US $512 million – a figure which likely represents similar growth of oat-based cold coffee drinks, too.

Coffee concentrate

Simon explains that use of coffee concentrate – which he says New Ground Coffee refers to as “boxed coffee” – is growing in the fast-moving cold coffee sector.

Coffee concentrates essentially allow coffee shops and other hospitality businesses to serve a variety of cold coffees drinks much more quickly and efficiently. 

“Using automated systems to dispense concentrates allows you to serve a high-quality drink, without always needing an espresso machine or highly-skilled staff,” Simon adds. “Our BIBs (bag-in-box coffees) can be paired with Marco’s POUR’D concentrate system.

“The POUR’D can also dispense hot water,” he continues. This gives users the opportunity to serve a wider range of beverages, such as americanos and tea.

Thomas agrees, saying: “Automated beverage solutions like the POUR’D are suitable for businesses who want to capitalise on cold coffee trends by being able to serve multiple drinks through one integrated system.”

Moreover, concentrates can also be useful additions to coffee cocktails and mocktails. These drinks are becoming increasingly common in specialty coffee shops, largely thanks to competitions such as World Coffee in Good Spirits and Coffee Masters.

But, as well as coffee shops, coffee concentrates are also proving popular among consumers, too.

“Customers want to recreate drinks they have seen in coffee shops or on social media,” Sian explains. “They can customise drinks using different milks and flavourings.”

Canned and RTD coffee

Historically, as well as containing higher levels of sugar, canned coffee has been perceived as lower quality. More recently, however, more and more specialty coffee brands have entered the market – largely thanks to prominent third wave roasters such as:

• Stumptown Coffee Roasters
• Blue Bottle
• La Colombe

In line with this, the quality and diversity of canned coffee has increased in recent years.

“Gone are the days when a one-size-fits-all approach to RTD coffee was acceptable,” Thomas says. “We are now seeing high-quality, unique, and functional coffees with innovative packaging designs and styles becoming increasingly popular.”

How can coffee shops capitalise on these trends?

Although the cold coffee sector is certainly a burgeoning one, specialty coffee brands still need to be savvy when looking to enter or expand in this market.

Simon says that entering the RTD coffee market can be lucrative for many specialty coffee brands – as long as it’s done effectively.

“Adding RTD coffee products to your retail offerings, for at-home customers, or to help your business grow into new areas (such as grocery and fast-moving consumer goods) can be useful – especially if other specialty coffee brands don’t have a large presence there yet,” he explains.

Thomas believes that coffee shops which embrace these emerging trends are likely to reap the rewards. He says the key to successfully adding cold coffee drinks to your menu is to offer drinks which are fully customisable and easy to serve.

“The Marco POUR’D system is a great example of how to serve an easily customisable cold coffee drink range, while also having a space-saving delivery system that is easy to use and maintain,” he explains.

“Alongside using high-quality coffee concentrate that can be added to different types of milk, or even alcohol, there are multiple possibilities for coffee shop owners,” he adds.

A back-to-basics approach

Although there are many different trends in the cold coffee beverage sector, cold brew is still by far one of the most ordered drinks in cafés. In line with this, business owners need to know how to get the best out of their cold brew offerings.

Traditionally, coffee shops make cold brew by steeping ground coffee in water at low temperatures for hours at a time. Not only can these impede service times, but it can also take up a lot of space.

To resolve any potential issues, coffee shops can optimise cold brew production in several different ways. They can partner with manufacturers and wholesalers to sell cold brew, or choose to prepare smaller quantities on-site using solutions like the Marco ColdBRU concentrate system.

The ColdBRU can produce coffee concentrate in less than three hours, and also extracts an average 30% higher yield. It can also be connected directly to the POUR’D font to dispense either cold brew or coffee concentrate – providing coffee shops with a more consistent and profitable way to serve different cold coffee drinks.

“We are seeing more and more roasters and coffee shops using concentrates to streamline service, or even create their own canned coffee they can sell elsewhere,” Simon tells me.

What’s the future for cold coffee?

The specialty coffee sector is always changing – and the same goes for the cold coffee market. So what trends can we expect in the coming years?

“Nitro coffee, sparkling coffee tonics, and coffee kombuchas are some of the drinks we could see gain market share in the future,” Sian says. “Demand for more exciting and experiential beverages is growing, as consumers want something different with their coffee.”

As convenience still remains key to the coffee consumer experience, Simon tells me more opportunities may start to open up for cold coffee beverages.

“There is space in the travel, adventure, and outdoor markets,” he adds.

Health & functional beverages

Sian says that consumers’ focus on health and wellbeing is also likely to persist over the next few years. 

“People are looking for ‘clean’ labels and products with functional benefits, such as added protein, vitamins, and nootropics,” she says. “However, these drinks can’t compromise on taste, and also need to have exciting new flavours and formats.”

Going forward, catering to consumers’ needs in terms of different flavours and sensory experiences for cold coffee drinks is essential. This can range from using different origins or processing methods to prepare cold brew to offering a range of flavourings or syrups to drinks.

We’ve seen something of a cold coffee revolution over the last few years, and it shows no signs of slowing down. Looking ahead, consumers are still seeking more unique and experiential coffee cold drinks, as well as demanding high-quality options.

By meeting these demands and keeping tabs on upcoming trends, coffee shops can successfully capitalise on this seemingly ever-growing market segment.

Enjoyed this? Then read our article on how coffee shops can use coffee concentrate.

Photo credits: Sam Gillespie, Taller Stories

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But relationship coffee isn’t necessarily something which excludes other actors. Consider importers and exporters – in most cases, they work more closely with producers than roasters are able to. As such, healthy working relationships between traders and farmers are crucial.

But this leads to another question in many cases: what can suppliers do to add value to a producer’s coffee? To learn more about this, I spoke to two industry experts at Mercon Specialty. Read on for more of their insight.

You may also like our article on trends in experimental coffee processing.

What is “relationship coffee”? 

Before we look specifically at the nature of the relationship between specialty coffee producers and traders, we first need to revisit what relationship coffee means.

Similar to direct trade, there is no formal definition for the term. However, relationship coffee generally refers to the concept of sourcing coffee through relationships with producers. These have been developed over an extended period of time, too.

Giacomo Celi is the Group Sustainability Director at Mercon Coffee Group.

“Strong value chain relationships are the basis for long-term planning,” he says. “In the specialty coffee value chain in particular, maintaining excellence in coffee quality requires investment and long-term planning at farm level.” 

The idea behind these partnerships is to encourage long-term buying between producers and roasters, rather than roasters making a smaller number of one-off purchases. Roasters will usually commit to paying higher prices as well.

However, when it comes to producers and green coffee traders, there is typically less discussion around relationship coffee – despite how closely they often work closely together. 

Why are producer-trader relationships so important?

Ultimately, establishing a solid bond between producers and traders is key to maintaining coffee quality and achieving true sustainability. For instance, the producer needs to know the trader will pay a fair price for coffee. In turn, the trader needs to know that the coffee will meet the necessary quality standards.

Similarly, producer-trader relationships can provide economic stability for both parties, as well as building more trust. When working with reliable and consistent buyers, producers are able to sustainably invest in their farms. Green coffee suppliers, meanwhile, can rely on a steady supply of high-quality coffee from trusted partners.

Jessenia Arguello is the Sustainability Production Manager at Mercon Coffee Group.

“From the green coffee suppliers’ side, understanding the level of effort, the necessary investment, and the challenges which specialty coffee producers face gives them key insight into how they can define a procurement strategy that incentivises farmers to maintain their focus on quality,” she explains.

Jessenia adds that producers can also benefit from this. Feedback on the quality of their coffee allows them to pinpoint areas where they can improve farming practices, for instance.

“This information provides producers with innovative ideas to implement on their farms, encourages them to keep improving coffee quality, and motivates them to be more resilient and to overcome the changing conditions that affect coffee production,” she tells me.

Adding value to the coffee supply chain

In simple terms, creating strong relationships between specialty coffee producers and suppliers can benefit the entire supply chain by improving both coffee quality and productivity.

Additionally, Jessenia says using technology to collect, monitor, and share data from both producers and suppliers can also lead to more direct communication. This means that both parties can be better informed.

“When we share more information, better decisions can be made at every level of the supply chain to better allocate resources and adapt business strategies to foster resilient interactions between different stakeholders,” she tells me.

One example of this technology, Jessenia explains, is Mercon Specialty’s fully digitalised LIFT platform, which first launched in 2014. 

She tells me the LIFT platform – which provides coffee farmers with opportunities for training, as well as access to resources and agricultural support – is based on three key pillars:

• Sustainable growth
• Social development
• Environment

“Over the years, our LIFT platform has shown it’s possible to support producers in changing their farming practices to restore local ecosystems, as well as improve their own and their communities’ social conditions,” she adds. “At the same time, we can improve or maintain the economic sustainability of their coffee farms.”

Giacomo tells me the LIFT platform is integrated with Mercon’s values and sustainable business practices.

“The aim of the LIFT platform is embedded into our strategy,” he says. “Our purpose is to create a better coffee industry, which means building profitable, sustainable, and integrated value chains from producer to consumer.”

In terms of leading to measure results, Giacomo explains that Mercon also developed the LIFT Scorecard. This is used to evaluate producers’ performance against each of the three pillars. Moreover, all data is shared via an integrated app.

What are the advantages of sustainable producer-trader relationships?

Producers and green coffee suppliers clearly benefit from close, long-term working relationships. But as with any partnership in the coffee supply chain, in the right circumstances this can also benefit actors across the rest of the supply chain.

“Closer and stronger working relationships between roasters and green coffee suppliers are also very important to align with the long-term goals of producers, too,” Giacomo explains. “We can’t have a fully sustainable supply chain without a shared focus and perspective.”

In the long term, a shared vision between producers and traders can help improve coffee quality.

This communication clearly benefits other supply chain actors. This includes roasters and consumers, both of whom are increasingly prioritising transparency, traceability, and sustainability more and more. In turn, consumers can be sure that the coffee they buy from a specific roaster is always high-quality, as well as being sourced ethically.

Better access to information

With relationship coffee, better access to data usually encourages more participation. This means information is more accessible to a wider range of supply chain stakeholders. In theory, a more collaborative approach to data collection across the value chain means all stakeholders are better informed. 

Moreover, better access to more detailed information about a specific coffee can help bridge the gap between producers and consumers in a more impactful way. For example, roasters are able to know more detailed information about a specific coffee, such as harvest, origin, variety, and processing method. In turn, they can provide their customers with more comprehensive and transparent information, and thereby improve their overall experience.

When it comes to coffee farmers, Jessenia explains that improving information availability helps with all manner of things. These can range from financial management and negotiation to learning about farming techniques, improving market access, and opening up research possibilities.

Keeping specialty coffee moving forward

With concerns about a sustainable future for the coffee industry continuing to grow, supply chain stakeholders ultimately need to work more closely with each other to combat these issues.

“Relationships between producers and green coffee suppliers are key to ensuring a continuous and growing supply of high-quality coffee, which is the foundation of the specialty coffee industry,” Jessenia explains. “More efficient communication – as well as facilitating better access to resources – ensures that stakeholders are more aware of each others’ needs.”

Furthermore, the exchange of knowledge between supply chain actors can lead to more innovation. This is especially apparent when it comes to harvesting techniques and processing methods. As a result, producers can diversify their offerings and potentially earn higher prices.

Formal training

Providing producers with more formal training opportunities is one of the most effective ways to improve coffee quality and yields.

Giacomo explains the Mercon LIFT platform provides coffee producers with both holistic and technical training sessions and farm visits covering a number of topics. These include plant nutrition, pest and water management, and financial literacy.

In line with this, he adds that when green coffee suppliers are able to invest in producers, it’s more likely that these farming practices can be improved.

“Value chain relationships which are oriented towards a long-term goal, for both producers and roasters, are fundamental to pushing specialty coffee forward, as well as continuing to drive the growth of the sector,” Giacomo concludes.

Direct relationships between roasters and producers has been a point of discussion for some time now. However, at the same time, we’ve also seen green coffee suppliers work with farmers in new and different ways.

In today’s ever changing coffee industry, sustainable relationships between producers and anyone who buys from them will increasingly be beneficial – as this stability can pave the way for a more sustainable future and provide a foundation for future collaboration.

And by establishing stronger connections across the entire supply chain, we can create a more equitable and informed coffee industry – for everyone.

Enjoyed this? Then read our article on how robusta production has developed in recent years.

Photo credits: Mercon Coffee Group

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In line with this, more and more coffee businesses have started to leverage the power of automation. Whether it’s using high-tech espresso machines or automated pour over brewers to assist with extraction, automation can ultimately help coffee shops offer consistently high-quality coffee. And in turn, they can also improve the overall customer experience.

To learn more, I spoke to Oliver Sears, Authorised Specialty Coffee Association Trainer and Barista Hustle coach at North Star Coffee Roasters, and Chris Sheppard, Head of Coffee at Rosslyn Coffee. Read on for more of their insight into using automation to improve coffee extraction.

You may also like our article on how automation is shaping the coffee industry.

Automation in specialty coffee

Over the past few years, it’s been impossible to ignore the huge uptick in automation in specialty coffee. From roasters to producers to coffee shop owners, more and more industry professionals have started using automated solutions to streamline their workload.

For example, World Coffee Portal’s Automated Coffee Report 2021 found that since 2016, the UK’s premium automated coffee market has doubled in size. And in the years following, growth doesn’t appear to be slowing down anytime soon.

Oliver explains why automation has become more popular in the coffee industry.

“The need to increase speed of service and improve both the consistency and quality of coffee is paramount to coffee shops and other hospitality businesses,” he says. “Automation is a backbone which assists with these efforts.”

While speed of service is certainly important for specialty coffee shops, beverage quality and consistency are paramount. In a highly competitive market, even minor inconsistencies between drinks can make a world of difference to the consumer experience. And with customers now paying higher prices for coffee, baristas need to make sure every drink meets high quality standards.

This is where automation comes in. As well as relying on their technical skills, baristas can use automated solutions to improve the consistency of beverage quality.

“Automation is the future of specialty coffee, and is something that more and more coffee shops will invest in,” Chris tells me. “At Rosslyn, we work with a range of automated equipment, such as the Marco SP9.”

Optimising workflow

Many popular menu items in specialty coffee shops, such as pour overs, can take a while to prepare. This can disrupt barista workflow, especially during busy rushes.

“Preparing filter coffee in a high volume coffee shop can be physically and mentally draining for our baristas,” he says, “With the help of automated equipment, we can relieve some of that pressure which, in turn, allows our team to spend more time taking care of customers.”

Furthermore, with some coffee businesses still affected by staff shortages related to the pandemic, automation can provide much needed support where necessary.

So, what contributes to good, even extraction?

As part of a wider conversation about how automation can improve extraction, we first need to acknowledge that good extraction ultimately starts with a skilled barista. Without the knowledge of a trained professional, achieving high-quality coffee extraction will be difficult, if not impossible.

One of the most important factors to consider is grind size. This is how coarse or fine coffee is ground, which much dictates total brew time. This also dictates how coffee will be extracted.

For instance, inconsistent or incorrect grind size will mean that coffee either extracts too quickly or too slowly, both of which will negatively impact sensory profile. Conversely, by using the optimal grind size for a specific brewing method, baristas can extract the full spectrum of a coffee’s flavours.

Other integral brewing variables include water quality and temperature. The quality (and hardness) of the brew water will have a big impact on how flavours are extracted from coffee. Similarly, too much variation in brew temperature will lead to inconsistent results.

Dose and yield, meanwhile, are two interconnected variables. Dose refers to how much ground coffee is used, while yield is the total liquid weight of coffee extracted. Together, both of the variables can be referred to as brew ratio. 

With filter coffee, for instance, many people use between 1:15 and 1:18 ratios. This means using one part coffee to between 15 and 18 parts water. The ratio used ultimately depends on which works best for a specific coffee.

As well as these variables, some other key factors to consider when brewing coffee are:

• Origin
• Processing method
• Variety
• Brewing method
• Type of filter (paper, metal, or cloth)

Consistency in extraction

No matter the brewing variable, Chris says consistency is key. 

“If either yield, water temperature, brew time, or grind size are not consistent with our dial-in settings, then we can’t provide the consistency that our guests rely on,” he tells me.

Oliver agrees, saying: “Baristas need to focus on consistency and repeatability to minimise the chance of errors – especially when making several drinks at the same time.”

Why should specialty coffee shops invest in more automatic brewing equipment?

There are several reasons why coffee shops would want to invest in automatic filter brewers – whether for batch brew or single-cup pour overs. The two most prominent reasons, however, are to improve beverage quality and optimise workflow.

“Automatic pour over brewers allow you to prepare high-quality coffee while saving on labour,” Oliver explains. “Staff can spend more time focusing on customer service or fulfilling other essential tasks, while automated equipment can handle quality control, especially during peak times.”

Chris agrees, and mentions that Rosslyn has used automated Marco SP9 brewers since it first opened in 2018. These brewing systems are typically used to brew coffee by the cup, but can also brew larger batches up to around 600ml.

“The SP9 allows us to offer individually brewed pour over coffees even during the busiest periods of service,” he says.

He explains that the brewer allows baristas to control a number of extraction variables, including brew temperature, yield weight, and brew time. They also mitigate any fluctuations in these variables to improve the consistency of extraction.

“It doesn’t matter if a barista with two years’ or two weeks’ experience is brewing a pour over with the SP9 – we can be confident that beverage quality will meet our high standards,” he adds.

Accounting for differences in skill and experience

The difference in skill sets between more and less experienced baristas varies dramatically. However, even among baristas who are more formally trained, there can still be inconsistencies between brewing techniques.

“Using single-cup pour over brewers like the SP9 means we get consistent results which are easy to replicate – even with a team of six or more people across the week,” Oliver tells me.

“Having to replicate the same quality coffee as a manual hand brew would not only be time-consuming, but it could also be detrimental to consistency – even if all baristas are able to accurately dial in the coffee,” he adds.

This is especially apparent during busy rushes. A barista under more pressure in a higher-stress environment is much more likely to make mistakes than during quieter periods.

Oliver explains that when brewing more premium coffees, this is particularly challenging. 

“A particular coffee may have a beautiful and distinctive flavour profile, be of exceptional quality, or be more rare and exclusive,” he says. “Automatic pour over brewers can ensure you don’t potentially lose any of that because of human error.”

What about cold brew?

With cold coffee beverages becoming more and more popular in coffee shops around the world, finding ways to improve extraction for these drinks is also important.

For example, cold brew is often left to steep at lower temperatures for hours at a time. This can mean baristas have little oversight of extraction.

Automated coffee concentrate solutions, like Marco’s ColdBRU system, can help optimise extraction by using pre-set recipes. These allow for more consistent extraction levels that meet the specific needs of each coffee business. 

The ColdBRU can be used to prepare coffee concentrate with a higher level of total dissolved solids (TDS), as well as ready-to-drink cold coffee. Ultimately, this can lead to more reliable results and minimise waste, making cold coffee beverages more profitable in the long run.

Moreover, the ColdBRU system can prepare cold coffee concentrate in less than three hours – thereby streamlining workflow, too.

Are more consumers also investing in automation?

Alongside more and more coffee shops and roasters relying on automation, coffee consumers are also starting to invest in automatic equipment at home?

“We’ve seen increasing trends of people using single-cup automated brewers at home,” Oliver says. “Additionally, home baristas are using products like the Marco Ottomatic to brew batches of coffee with brewers like the Chemex.

He explains that the brewer’s spray-head and pulse-brewing technology ensures even prewetting and turbulence throughout the extraction.

“These technologies allow you to get high-quality and repeatable results for larger batches of coffee at home,” Oliver adds.

What are the benefits of automating filter coffee brewing?

When using high-quality automated pour over brewers, baristas can be liberated from many repetitive tasks which need to take place during coffee extraction.

“The Marco SP9 has shower screens that uniformly distribute water across the coffee bed,” Chris tells me. “This helps to quickly saturate dry ground coffee during the bloom phase, which then assists with more even extraction.

“And we all know that even extraction usually means more balanced and clean flavours in coffee,” he adds.

Ultimately, if a barista trusts an automated pour over brewer to perform to a high standard and control extraction variables for them, they have more room to experiment with different flavour profiles and mouthfeel. 

“Once baristas have dialled in a recipe, automated pour over brewers are an excellent way to provide repeatable, great-tasting results,” Oliver says. “As long as baristas record and share the optimal grind size, along with other brew variables, automated pour over brewers can maintain high quality standards.”

Minimising risk of injury

With any repeatable task comes the risk of repetitive strain injury (RSI), which is pain caused by repeated movement of parts of the body. For baristas, this is usually the wrist as there are a number of repetitive movements when preparing filter coffee, such as:

• Using grinders to grind coffee beans
• Using a gooseneck kettle to pour water
• Stirring or swirling the coffee once extracted

Chris tells me automated equipment can alleviate strains on baristas, ultimately improving their workflow.

“During busy periods, all of our automated equipment plays a vital role in the speed, consistency, and quality of the drinks that we serve,” he says.

As well as improving extraction consistency, automated coffee brewing equipment can also help streamline a range of operations and processes.

As a result, baristas can free up more of their time and focus instead on providing excellent service – a key part of the consumer experience.

Enjoyed this? Then read our article on how coffee shops can use cold coffee drinks to diversify their menu.

Photo credits: Marco Beverage Systems

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To do this, many coffee shops invest in high-quality water filtration systems. In many cases, their water supply will not be correctly optimised for brewing coffee. Without it, they will struggle to get the best possible flavour profile in the cup.

Depending on their geographical location, coffee businesses may need different kinds of water filtration systems. Moreover, each one may work differently.

To find out more about how water is filtered for coffee, I spoke to two industry experts from Pentair Europe. Read on for more of their insight.

You may also like our article on how baristas can maximise water quality & consistency.

Why is water filtration so important?

It’s often said that filter coffee is 98% water, so it clearly plays an instrumental role in how coffee is extracted. Ultimately, a large part of how your coffee tastes is dependent on the filtered water you use to brew it.

First and foremost, water should always be safe to consume.

However, depending on your location, the chemical composition and mineral content of tap water can vary widely. Tap water contains a variety of minerals in different concentrations, and the presence of some of these can have huge implications on coffee flavour. These include:

• Magnesium
• Calcium
• Iron

Matteo Colamartino is the Product Manager at Pentair Europe, a leading water filtration solutions company.

“Water for coffee needs to be filtered for two main reasons,” he tells me. “Firstly, you want to protect your espresso machine and equipment from corrosion or the build-up of limescale, which reduces efficiency.

“Secondly, you want to make sure you get the best results from your coffee,” he adds.

In terms of protecting equipment from corrosion and limescale, higher levels of minerals and compounds in water can leave chalky deposits – especially in espresso machine pipes and boilers. This happens when calcium and/or magnesium in water fuses with carbonates, which then creates limescale deposits.

Ronny Billemon is a Foodservice Technical Support and Applications Engineer at Pentair Europe.

“Water which is too hard often causes scaling and corrosion, which can then damage your coffee equipment,” he says.

Breaking down water hardness

When we talk about hard water, we refer to two different types of hardness: total hardness and carbonate hardness (or temporary hardness). The former is the amount of calcium and magnesium present in water, while the latter is a measurement of the water’s levels of carbonates and bicarbonates.

We measure water hardness in terms of parts per million (ppm). The Specialty Coffee Association recommends using water with a total hardness of 50 to 175ppm and a carbonate hardness between 40 and 75ppm. However, if not managed correctly, a total hardness of 100ppm or more can lead to limescale deposits in espresso machine boilers and pipes.

“You want to have an optimal level of these minerals in your water as this will assist with the extraction of your coffee, including oils to enhance mouthfeel,” Ronny says.

For example, optimum levels of calcium can lead to a creamier mouthfeel. A balanced amount of magnesium, meanwhile, can enhance sweetness. As a general rule of thumb, the ratio of calcium to magnesium in tap water is around 3:1, which generally reflects the balance of these minerals in natural water sources.

Moreover, if your water is too hard, you risk losing balance and clarity in the cup. Conversely, very low mineral water content could result in your coffee tasting flat, or having a lack of body and structure.

What are the different types of water filtration?

Considering all this, in almost every case, coffee shops can improve the quality of their coffee by using filtered water. However, there are several different types of water filtration systems available on the market. This can make it difficult to know which one is right for your coffee shop.

Activated carbon filtration

One of the most basic yet important systems is activated carbon filtration. This method uses an activated carbon filter to remove contaminants such as chlorine, chloramine, and volatile organic compounds (VOC), as well as off-tastes.

“Carbon filtration is at the very core of high-quality water filtration systems,” says Matteo. “It removes any compounds which result in off-tastes and odours, and is often combined with particle filtration as part of a single filtration system.

“Pentair’s basic Everpure carbon-based filtration system also uses ‘scale inhibition’ technology, which doesn’t change the hardness level, but does control levels of limescale build-up,” he adds. “In areas with lower water hardness levels, these systems provide a low cost but effective solution to maintain the calcium and magnesium levels in your water.”

Reverse osmosis

Reverse osmosis (or RO) removes around 95 to 97% of minerals (or total dissolved solids) from water. This makes it one of the best all-around water filtration solutions. RO is particularly popular with coffee shops in areas which have higher levels of water hardness (around 250ppm or over).

Essentially, the system works by forcing water through a semipermeable membrane at high pressure.

“[Compared to carbon filters], RO systems are at the other end of water treatment, as they allow you to manage all water issues at once,” Matteo explains. “They basically remove most of the minerals dissolved in water, however, coffee-focused filtration systems include technologies which re-add minerals back into the filtered water to meet the coffee shop’s required levels.

“With continuous fluctuations in the mineral content of tap water, high-performing reverse osmosis systems are ideal,” he adds.

Multi-stage filtration systems

In recent years, more and more coffee shops have started to invest in multi-stage filtration systems, which are often specifically designed for coffee businesses to deliver consistent results.

These systems often include a number of filtration steps, including: 

• Prefiltration
• Carbonate hardness adjustment
• Fines, carbon, and solid membrane filtration

Furthermore, they are usually best suited for coffee shops in areas with higher levels of tap water hardness. They also combine the benefits of carbon filtration and ion exchange technology in one cartridge.

“Pentair’s multi-stage Claris cartridges remove contaminants and odours, as well as all sediments which are bigger than 0.005mm using the carbon block fine sediment filtration technology,” Ronny tells me. “They also include varying levels of water softening technology depending on your tap water quality.”

Matteo tells me: “We offer different types of Claris cartridges, such as Standard, Ultra, N, and Prime, which are compatible with different levels of water hardness.

“For example, the Claris Ultra cartridge uses ion exchange and sequestering DuoBlend technology to maintain issues related to scaling and maintain a neutral pH level, as well as reducing the corrosivity of filtered water when using standard decarbonisation filters,” he adds. “This means the filtered water has more balance of calcium, magnesium, and other minerals.”

In turn, this means coffee shops can achieve more balanced extraction of flavours in their coffee.

Protecting equipment

Matteo also explains that multi-stage water filtration systems need to protect your equipment.

“The Claris N cartridge has hybrid sodium-softening technology,” he says. “This helps to control levels of gypsum (a soft sulphate mineral deposit composed of calcium sulphate dihydrate) in areas with high levels of sulphates in tap water, while also reducing the risk of corrosion.

“The Claris Prime cartridge, meanwhile, combines chloride and sulphate reduction, mineral stabilisation, and corrosion inhibition technologies for long-term protection of your equipment,” he adds. “Additionally, the seven-step bypass in the filter head ensures you can reach a certain TDS level in the filtered water.”

What are the benefits of high-quality water filtration for coffee shops?

There are many clear advantages of investing in a high-quality water filtration system for your coffee shop.

Firstly, Ronny explains that filtered water improves coffee beverage quality and consistency.

“If you are focused on serving high-quality coffee, you must consider optimising your water quality,” he says. “This can make or break beverage quality.

“Water treatment can also be a significant cost for coffee business,” he adds. “However, when you invest in the right solution, you can actually save money and reduce concerns about maintenance and upkeep.”

This is because using a water filtration system which best suits your needs, as well as the water quality in your area, will reduce the likelihood of technical issues – and thereby reduce maintenance fees.

“The more limescale that builds up in pipes and boilers, the lower the efficiency of your equipment,” Matteo says. “This means your espresso machine requires more energy and more frequent servicing, which increases costs, too.”

He also mentions that research from the Water Quality Association suggests coffee shops which use hard water spend 29% more on energy costs than those which use softer water. 

Considering the recent rise in food and energy prices for hospitality businesses, finding ways to manage them has never become so important.

Improving sustainability

Alongside improving coffee quality and reducing costs, another topic that’s increasingly being discussed when we talk about water filtration is sustainability – as it is in all aspects of the coffee sector.

“Most RO systems waste up to 90% of incoming water,” Ronny explains. “When selecting a RO system, make sure to check for high-performance units which offer at least a 50% water recovery rate – this will make a huge difference to your annual water bill.”

Matteo says: “We take the carbon footprint of our filtration systems into account. For instance, the Pentair MRS 600 HE and Conserv E RO systems require up to 50% less energy and water than other models. 

“Moreover, their high water recovery technology can reduce water and sewage charges, as well as minimising environmental impact,” he adds.

Recycling cartridges

Matteo also explains that making water filtration more sustainable often depends on optimising systems. This involves manufacturers focusing on more realistic solutions when it comes to end of life product solutions, like customers recycling their cartridges. 

“It can be a complicated process, but we are looking into more efficient ways to recycle cartridges on a more local level,” he says. “We also take into account the level of emissions produced from the transportation of used cartridges from coffee shops to recycling plants.”

For many coffee shops, water filtration is an excellent way to ensure that you’re getting the most out of each cup of coffee you serve to customers. 

However, knowing which filtration system to use is key. And with different systems offering different results, it’s best to start by checking the water quality in your local area.

Enjoyed this? Then read our article on maximising water quality & consistency in your coffee shop.

Photo credits: Ronny Billemon

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Much of the focus on sustainability is with coffee production and export. However, there is also a growing number of coffee shops which are looking for ways to become carbon neutral. 

There are many ways for coffee businesses to reduce their carbon footprint. One of the most prominent is investing in more energy-efficient and sustainable equipment – such as carbon-neutral espresso machines.

To find out more, I spoke to Francesco Bolasco, Products and Innovation Project Manager at Dalla Corte. Read on for more of his insight.

You may also like our article on branding and customisation: How espresso machine design is evolving.

What is carbon-neutral coffee?

The term “carbon neutral” has become more commonly used in many industries in recent years, including in specialty coffee. But what does it really mean?

The European Union unofficially defines carbon neutrality as “having a balance between emitting carbon and absorbing carbon from the atmosphere in carbon sinks”. A carbon sink is any system which absorbs more carbon than it emits – including natural “systems” like soil and forests.

All commodities have an environmental footprint which can be measured, including coffee.

“Every product or service has an impact on the environment,” Francesco tells me. “This impact can be evaluated using a Life Cycle Assessment (LCA).”

Measuring carbon emissions

It’s certainly challenging to accurately measure the carbon footprint of coffee. However, a number of studies have used LCAs to gather more reliable data. One of these is a 2020 research paper from University College London which looked into the carbon footprint of producing and exporting coffee from Brazil and Vietnam to the UK.

In summary, the study found that:

• The average carbon footprint of both Brazilian and Vietnamese arabica coffee was calculated as 15.33 (±0.72) kg of carbon dioxide equivalent per 1kg of green coffee (kg CO2e kg−1) for conventional coffee production 
• The average carbon footprint of both Brazilian and Vietnamese arabica coffee which was produced more sustainably was calculated as 3.51 (±0.13) kg CO2e kg−1
• The 77% reduction in carbon footprint for sustainable coffee production compared to conventional production was largely the result of exporting coffee via cargo ships (rather than by airplane) and using fewer agrochemical inputs
• The majority of carbon emissions produced across the entire supply chain came from exportation and shipping

Similarly, another study which measured the carbon emissions of Costa Rican coffee found that the total carbon footprint across the entire supply chain was 4.82 kg CO2e kg−1. It also should be noted that Costa Rica is considered one of the most sustainable countries in the world. In part, this likely explains the lower level of emissions.

So how do companies reduce their carbon footprint?

Coffee companies can become carbon neutral through two methods: carbon insetting and offsetting. The former involves reducing carbon emissions within a company’s own supply chain. The latter, meanwhile, is where companies invest in sustainable initiatives outside of their own operations.

For example, a coffee business looking to become carbon neutral and offset its emissions can fund tree planting projects in other countries. Insetting, meanwhile, would mean that a company would have to create a reforestation project (or another similar sustainable project) within its own operations. 

However, it can take years for a company to develop and implement their own carbon reduction project. In turn, carbon offsetting schemes are more popular. But companies must first measure the carbon footprint of their entire supply chains when choosing this method.

Francesco tells me how Dalla Corte used the “cradle-to-gate” assessment method to calculate the carbon footprint of its Zero, XT, and Icon espresso machines.  

“‘Cradle-to-gate’ refers to a product’s carbon footprint from the moment it’s made to the moment it reaches the customer,” he explains. “Because we are a B2B company, we consider the final destination of our products to be our global distributors’ warehouses.”

After calculating the carbon footprint of each machine, Francesco says that the company offset all emissions through the Ntakata Mountains project, which protects and preserves wildlife, forests, and indigenous communities in Tanzania.

What about sustainability in coffee shops?

Much of the focus on sustainability in coffee revolves around production and export – and rightly so. Many studies point to these stages of the supply chain as the biggest emitters of carbon dioxide (CO2).

In line with this, a number of sustainable practices have been implemented on coffee farms. For example, producers can use more natural fertilisers and dispose of waste by-products in more environmentally-friendly ways.

However, this means the burden to improve sustainability in the coffee industry largely lies with farmers, including smallholders. And given that large-scale agriculture is responsible for the vast majority of carbon emissions in coffee production, sharing the burden among other industry professionals is key to achieving “true” sustainability.

As such, as well as becoming carbon neutral, coffee shops around the world have started to implement more sustainable business practices. These include:

• Reducing the use of single-use takeaway cups
• Recycling more waste, including used coffee grounds
• Adopting zero-waste practices
• Offering more plant-based milk options, which tend to have a lower carbon footprint than cow’s milk

Espresso machines and other equipment

With the recent spike in costs for hospitality businesses, energy efficiency of equipment has become more important than ever.

This is most notable with espresso machines, as they tend to produce the highest levels of CO2 than other pieces of equipment in coffee shops.

“For our machines in particular, between 90% and 95% of carbon emissions come from general usage as they require electricity to work,” Francesco says.

Moreover, because of heat loss, poorly-insulated boilers can potentially waste up to 50% of the energy they use. This has led some espresso machine manufacturers to develop more energy-efficient, sustainable models to address these issues, including carbon-neutral machines.

Francesco explains how Dalla Corte calculated the carbon footprint of some of its espresso machines, starting with the XT. He says the first step of the process involved analysing the environmental impact of all machine parts – including the materials used and where they were manufactured.

“The further away the supplier is for a specific part, the higher the emissions levels will be,” he tells me. “We also asked our main suppliers about their production processes and sustainability best practices for a more accurate impact assessment.

“The second step was to measure carbon emissions for each part in terms of energy consumption,” he adds. “Finally, we compiled a list of all shipments and other means of transportation to our global distributors within a particular time frame (usually one year).”

Using data such as this, companies can measure the average carbon footprint of a single espresso machine.

“On average, the production and distribution of a single Dalla Corte espresso machine produces around 600kg CO2,” Francesco says.

Can you truly have a carbon-neutral espresso machine?

Francesco explains what a carbon-neutral espresso machine is.

“By definition, it’s an espresso machine whereby you have offset all of its carbon emissions by purchasing an equal volume of carbon credits,” he says.

He adds that Dalla Corte offset emissions for its XT, Zero, and Icon espresso machines through its new PlaNet Sustainability Project, which officially launched in December 2022. 

“With PlaNet, we are combining all of our sustainability projects under one name, which adds another important layer to our sustainability plan,” he says. “These three machines are now certified carbon neutral.”

Alongside offsetting (or insetting) the machines’ carbon footprints, there are a number of other features which are designed with sustainability in mind.

“For instance, Dalla Corte’s Zero, XT, and Icon machines don’t use boilers to heat brewing water,” Francesco tells me. “Instead, water is heated directly in each separate grouphead using the precise amount of energy needed.

“This helps to reduce energy consumption,” he adds. “And thanks to our new Proportional Integral Derivative (PID) control system, we have achieved even better efficiency.”

The benefits of carbon-neutral coffee

For any coffee business, there are many clear advantages to reducing carbon emissions and becoming carbon neutral.

First and foremost, many global governing bodies are driving businesses to minimise their environmental impact. For instance, the EU Green Deal plans to create a climate neutral economy by 2050 – which means companies may have to comply with certain rules on carbon emissions.

Simply put, this has never been more important than now, including for the coffee industry. In January 2023, a study published in PLOS Climate found that over the past four decades, climatic conditions which can reduce coffee yields have become more frequent. These include higher temperatures, as well as more erratic rainfall and humidity levels, which could result in “ongoing systemic shocks” to global coffee production.

Meeting consumer demand

“Coffee consumers are savvier and are asking for more ‘green’ products,” Francesco says. “Pushing coffee business owners to improve their own sustainability practices then also reinforces this need to their suppliers.”

In line with this, Francesco recommends coffee shops and roasters include information about any carbon-neutral equipment they use (including espresso machines) in their sustainability reports, should they publish them.

Ultimately, companies should look to provide more accessible information about their environmental impact, especially as this becomes increasingly important to consumers.

For instance, according to a 2021 YouGov survey, 60% of US consumers (especially younger generations) are willing to pay a premium for sustainable products.

Moreover, in a highly competitive market, carbon-neutral espresso machines can be a unique selling point for coffee shops.

Energy consumption

As well as reducing environmental impact, carbon-neutral espresso machines are designed with greater energy efficiency in mind. 

“Dalla Corte machines are not only carbon neutral, but they also have patented technologies which reduce energy consumption during their lifetimes,” Francesco says.

Considering that energy costs are on the rise for coffee shops worldwide, investing in a more sustainable espresso machine can help to lower energy consumption, and thereby costs, too.

Over the past few years, the specialty coffee industry has made great strides towards becoming more sustainable. A large part of this has concerned minimising carbon emissions, thereby lessening the supply chain’s impact on the environment.

And while most of us would first think of reforestation projects and sustainable production techniques, it’s clear that sustainability doesn’t end at origin. 

It is possible to create a carbon-neutral espresso machine, and furthermore, by investing in carbon offsetting or insetting initiatives, coffee companies can lower the carbon footprint of their equipment – potentially giving their business a new unique selling point.

Enjoyed this? Then read our article on technical evolution: How espresso machines have changed in the 21st century.

Photo credits: Dalla Corte

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In line with this, cafés have started to use cold coffee beverages – including cold brew, coffee concentrate, and cocktails – to expand their menu offerings. However, when they do add them, coffee shops also need to ensure these drinks are profitable.

So, how can they do this successfully? To find out, I spoke to two industry experts. Read on to find out what they told me.

You may also like our article on how coffee shops can make cold brew more profitable.

Why are cold coffee drinks so popular?

In many countries around the world, cold coffee drinks are immensely popular. Recent research found that in the US, cold brew was the third most common way to prepare coffee – after drip coffee and single-serve methods, respectively.

Marcin Drzewiecki is the Senior National Account Manager at MONIN UK & Ireland.

In the UK, Marcin explains that during the summer months in 2022, iced coffee drinks were some of the most popular in the country. He adds that more than 72% of customers prefer iced lattes over other cold coffee drinks.

“Over 28% of people prefer iced cappuccinos, while some 26% of consumers opt for iced mochas,” he continues.

Younger generations in particular tend to prefer cold coffee drinks. This is largely because ready-to-drink (RTD) beverages are much more convenient for millennial and Gen Z consumers who have more on-the-go lifestyles. In fact, Mintel found that 60% of Gen Z consumers prefer RTD coffee beverages over-brewed coffee.

Similarly, consumers also believe that cold coffee beverages are a healthier alternative to sugary drinks. No doubt this helps to further drive popularity of these drinks in the specialty coffee sector.

How to make high-quality cold coffee beverages 

To meet the growing demand for cold coffee drinks, coffee shops need to ensure that these beverages are consistently prepared to a high standard.

There are many different ways to prepare cold coffee beverages. Moreover, there are also many different factors to consider when choosing which coffee to use.

For instance, medium roast profiles often have more balanced and well-rounded sensory profiles. This makes them better suited for milk-based drinks such as iced lattes or cold brew with cream.

Conversely, lighter roast profiles tend to be more acidic with brighter, fruity, and floral flavours, which are better enjoyed without milk.

Origin is another important factor to take into account. Coffees from Central and South America usually have more “traditional” flavour profiles, whereas African coffees are typically more fruity and floral. Coffees grown in Asia, meanwhile, often have more earthy, spicy, and herbaceous notes, and are therefore more full-bodied.

There also lies the question of whether you should use single origin coffees or blends for cold coffee beverages. Ultimately, this depends on which coffees you think work best – as well as which coffees customers prefer.

Many people enjoy using light roast Ethiopian or Kenyan coffees for cold brew to accentuate the fruity and floral flavours. Moreover, as brewing methods for cold brew usually result in less acidity, using these kinds of coffees can result in more balanced sensory profiles.

Some coffee shops also use single origin coffees for flash brew. This is when coffee is brewed hot over ice to “lock in” more flavour and acidity.

Blends, meanwhile, are more balanced and well-rounded. This means they typically work much better in milk-based cold coffee beverages as their flavours better complement the natural sweetness of milk.

Expanding your menu

For most coffee shops, drink development is an exciting prospect. However, the process can also be challenging, so business owners need to know where to start.

Marcin emphasises the importance of education and training for baristas to make high-quality beverages.

“For instance, the majority of MONIN’s products can be added to many drinks, but the barista needs to know how to use them,” he says. “When it comes to cold coffee beverages, coffee shops should focus on innovation, quality, and any emerging trends in the industry.

“At the same time, they also need to take consistency, speed of service, and beverage customisation into account,” he adds.

Using coffee concentrate

In recent years, more and more coffee shops have started using coffee concentrates as bases for cold beverages. Coffee concentrates are essentially extracts which are diluted (with either water or different milks) according to taste.

One of the most popular ways to use coffee concentrate is to make a base for cold brew. For instance, Marco’s ColdBRU system can produce coffee concentrate in less than three hours, which means coffee shops can serve cold brew more efficiently. Moreover, systems like the ColdBRU achieve consistent results of 19% extraction levels and 4% total dissolved solids (TDS) levels, so coffee shops can get the most out of their coffee.

Beyond this, coffee shops can also use concentrate as a replacement for espresso.

“A ‘shot’ of coffee concentrate – which can be dosed directly from font systems like Marco’s POUR’D Concentrate – can be used as an alternative to espresso for iced and blended coffee drinks,” Marcin explains.

With enough counter and storage space, offering a range of syrups and flavourings can be an effective and profitable way to diversify your cold coffee beverages. This is especially true considering the growing number of consumers who opt to customise their drinks, including different kinds of milk.

However, it’s essential that baristas know which syrups and flavourings work best with particular coffees. For example, you can pair more delicate-tasting syrups, such as lavender or rose, with lighter roast profiles. This ensures that the flavours of the syrup don’t overpower the coffee.

Knowing which syrups and flavourings to use

Alongside this, you should also offer a core set of syrups which are popular with customers throughout the year. These include:

• Caramel
• Vanilla
• Hazelnut
• Cinnamon

“Recently, more innovative flavours have been appearing on the market, such as strawberries & cream, pistachio, and candy floss,” Marcin tells me. “We expect to see more co-branded confectionery flavours launching soon, too.”

As well as flavours which appeal to consumers year-round, seasonal flavours can also help create a successful cold coffee beverage menu. Some examples of these include:

• Pumpkin spice
• Peppermint
• Gingerbread
• Olive oil – which has become increasingly popular in recent months

Although offering syrups and flavourings is a great way for coffee shops to expand their menu items, they also need to make sure that they remain profitable and minimise waste.

Using specific syrup measurements is key to this. But coffee shops can also invest in equipment which dispenses these ingredients more consistently.

Steven Plumridge is the European Account Manager at Beyond the Bean, which manufactures Sweetbird products.

“You can programme Marco’s POUR’D system with up to two different flavoured Sweetbird syrups,” Steven says. “This helps to enhance the customer experience and provides them with more choice.”

Systems like the POUR’D can also be used to dispense syrups, as well as other products such as sparkling water, to create a range of beverages. These can include lemonades and iced teas.

Coffee cocktails and mocktails

It’s been hard to ignore the growing popularity of coffee cocktails and mocktails in recent years – largely driven by competitions like the World Coffee in Good Spirits Championship and Coffee Masters.

By adding coffee cocktails and mocktails to your menu, there is potential for your coffee shop to also function as a bar or an evening space.

There are many ways to combine coffee with spirits and liqueurs (as well as non-alcoholic options). Popular alcoholic beverages made with coffee include the espresso martini and Irish coffee.

“You can even use coffee concentrates to create alcoholic blended cocktails,” Marcin says. “However, coffee shops of course need to first make sure they have a licence to serve alcohol.”

Invest in high-quality equipment

While offering more cold coffee beverages is a great way to diversify your menu, it’s important to also invest in equipment which helps you to prepare and serve these beverages as efficiently as possible.

“You can increase the speed and simplicity of serving these drinks by using high-quality equipment and concentrated beverage bases, such as coffee, tea, and lemonade,” Marcin explains.

There are many solutions available, but countertop beverage dispensing systems can be a useful way to consistently prepare cold coffee drinks.

“The Marco POUR’D system dispenses a set amount of beverage based on up to three preset recipes,” Steven tells me. “This ensures that every drink tastes the same.”

Moreover, font systems can also help to increase speed of service without impeding barista workflow or comprising beverage quality. For instance, the POUR’D is available as either a coffee concentrate or RTD dispensing solution, which means baristas can quickly prepare and serve a range of drinks.

“The POUR’D is easy to set up and maintain,” Marcin says, “With the right ingredients, it can help you to add new and exciting cold coffee beverages to your menu, and minimal training is required to use it.”

Why should you offer a range of cold coffee drinks?

Many coffee shops are looking for new ways to attract and engage customers – and cold coffee beverages are a big part of this.

“In certain countries over the past few years, we have seen a decline in hot coffee beverage sales,” Marcin tells me. “Sales of coffee cold drinks are certainly rising.

“Cold coffee drinks are now a must-have on every café menu,” he adds. “Millennials and Gen Z consumers with high disposable incomes are looking for exciting and innovative drinks with new flavours, colours, and textures, and cold coffee drinks are included in this.”

Moreover, diversifying your menu options can also help improve your profit margins. By using high-quality ingredients, such as coffee concentrate or syrups, you can make a wider range of beverages using the same products.

In line with this, investing in automated font systems can improve labour costs, as staff have more time to focus on other tasks.

“Ultimately, menu diversification adds value to your business and enhances the customer experience throughout the year,” Steven concludes.

It’s fair to assume that cold coffee beverages will continue to remain popular in the years ahead. In light of this, coffee shops and other hospitality businesses need to capitalise on this beverage category in the best possible way.

By investing in efficient brewing and dispensing equipment, as well as using high-quality coffee and ingredients, coffee shops can expand their menus in a profitable and successful manner.

Enjoyed this? Then read our article on how coffee shops can use coffee concentrate.

Photo credits: Marco Beverage Systems, MONIN UK & Ireland

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This includes head roasters, who often spend years honing their craft. However, after years of running a roasting team, there also comes a time when head roasters want to look for new career pathways in the coffee sector.

So, what does career progression look like for head roasters? To find out, I spoke to Cleia Junqueira, a coffee professional and consultant based in Dubai. Read on to find out what she had to say.

You may also like our article on why the barista-to-roaster career step may not be as logical as it seems.

What does a head roaster do?

Although exact duties can differ depending on the size of a roastery (as well as the volume of coffee it sells), the primary responsibilities of a head roaster are relatively similar across the sector. These often, but don’t always, include:

• Managing and leading quality control processes
• Profiling and cupping coffees
• Green and roasted coffee stock management
• Managing production roasting team
• Dispatching orders

“A head roaster mainly oversees and maintains quality control procedures for roasting coffee,” Cleia tells me. “They can also oversee the composition and development of blends.”

Moreover, a head roaster usually manages production roasters and roasting assistants, and also reports to the Director of Coffee or a similar senior position. 

Day-to-day tasks

For many head roasters, their working day starts by turning on machines and scheduling batches to be roasted. This is largely dictated by the orders which need to be fulfilled for the day.

Cupping is also a key part of the day for most head roasters. As well as cupping roasted coffee from the previous day, they may also be asked to cup samples or new lots.

Once any adjustments are made, a head roaster informs production roasters of the required changes before any batches of coffee are roasted that day.

Throughout the day, head roasters need to support roastery staff. They largely do this by ensuring progress stays on track to meet both quality and volume goals. This is an essential part of a head roaster’s role. They must ensure that the roastery remains ahead of schedule, while also maintaining quality standards. 

Moreover, a head roaster also needs to make sure operations remain efficient and cost effective.

What skills do head roasters need?

As with many other professions in the coffee industry, a head roaster needs to have a number of key skills to succeed in their role. First and foremost, any good head roaster will understandably need extensive knowledge of coffee roasting.

Knowing how to best roast different kinds of coffee – including different origins, processing methods, and varieties – is crucial.

Similarly, head roasters should also be easily able to roast to standard “light”, “medium”, and “dark” profiles based on a number of measurements. These include AgTron or temperature. Moreover, they need to have a thorough understanding of the variables which impact green coffee quality, such as:

• Terroir (environmental factors which affect coffee quality and flavour profile, like soil health, exposure to sunlight, and temperature)
• Region where coffee is grown
• Farming practices
• Variety
• Processing method

Ultimately, roasters must have sound knowledge of these variables to be able to successfully tweak roast profiles. This ensures they get the best out of each coffee.

Ideally, they need to be comfortable working with different types of equipment and software, as well as being able to quickly learn new roasting techniques.

When it comes to equipment, head roasters may also need to know how to work with a range of machines in a roastery. This can range from different types of roasters (drum, fluid bed, gas, electric) to weigh-fill, packing, and sealing machines.

Considering next career steps

Out of all positions at a roastery, a head roaster role is one of the most senior and highly skilled. However, that doesn’t mean there aren’t avenues for head roasters to progress even further in their careers.

“Within a roastery, a head roaster can go on to become a head of coffee, roast master, or product development manager,” Cleia tells me. 

A head of coffee (or director of coffee) often has similar responsibilities to a head roaster position. Some of these include blend and roast profile development, quality control, and cupping coffees. 

However, at the same time, a director of coffee is usually also in charge of sourcing and purchasing green coffee, as well as staff training and team leadership.

Another similar role to this is production manager. This position involves overseeing roastery operations, budget and finances, and overall coffee quality goals. Hiring and scheduling staff would also be priorities.

When it comes to product development positions, this can be a suitable career step for head roasters who are looking to be more creative and innovative.

Head roasters can also consider green coffee buying, which primarily focuses on sourcing and buying green coffee. Green coffee buyers are required to source from particular origins, or buy coffees of a certain level of quality or sensory profile. Sometimes this involves travelling to coffee farms to meet producers and build relationships with them.

There is also the option to transition into a wholesale manager or roastery sales representative. Typically, these roles require candidates to attract new wholesale customers, maintain relationships with existing wholesale clients, assist partners in choosing new equipment, and handle invoicing and accounting.

Jobs outside of a roastery

There are several job opportunities available within a roastery, however, career progression in the wider coffee industry is also possible.

A head roaster could work at a green coffee importer or exporter. These companies deal with the logistics of transporting coffee around the world, while also ensuring that green coffee stays fresh and free from contamination.

As part of growing demand for more transparency and traceability, green coffee importers and exporters should provide as much information as possible to roasters about their coffees. This includes farming practices, varieties, and processing methods, as well as information about the producer or co-operative.

“Head roasters can also explore career options in marketing and coffee education,” Cleia says. And considering the growing focus on education in the coffee sector, this could be a viable option for many roasting professionals.

Furthermore, if they have the finances and support to do so, head roasters might even consider opening their own roastery.

However, it can be daunting looking for new job opportunities which are in line with both experience level and career aspirations.

A good place to start is by looking at industry-specific job boards, such as PDG Jobs, which hosts listings from some of the most established names in the specialty coffee sector. This job board posts listings for a wide range of positions in the coffee industry, from production manager to green coffee buyer and anything in between.

Moreover, listings on PDG Jobs are regularly updated so that head roasters and other coffee professionals from around the world can keep up to date with new available positions in the industry.

Why is career progression so important for head roasters?

Many coffee professionals are looking for new ways to develop their skills and knowledge with new career opportunities. In fact, a 2022 Global Workforce of the Future study from Adecco Group found that 16% of people surveyed were more likely to remain in their current job because of opportunities to progress within the company. 

“Like in any other industry, career development and growth are important to keep employees motivated and looking for ways to improve themselves,” Cleia tells me.

Ultimately, given the opportunity to challenge themselves and gain new skills, staff are more likely to fully engage with their work. Moreover, the risk of career stagnation and job dissatisfaction is also likely to decrease. 

Within the specialty coffee sector, career progression can also open other doors for head roasters. Entering high-level competitions such as the World Roasting Championships can allow roasters to leverage their expertise and better establish themselves in the global coffee sector.

In turn, they could be better positioned to open their own coffee business in time, whether this is a roastery or something else completely.

In short, there is no right or wrong way for head roasters to progress in their careers. Ultimately, it largely depends on their own interests and needs. 

But finding these job opportunities can be challenging at the best of times. Platforms like PDG Jobs, however, are always a good place to start – both for head roasters and other job seekers in the coffee sector.

Looking for new positions in the coffee industry? Check out PDG Jobs here.

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Throughout this growth, precision has always been a guiding focus – and this continues to be the case. Now more than ever, coffee shops and roasters invest in high-quality, precise espresso machines for a number of reasons.

To find out more about precision in espresso machines, I spoke to three people at Levee – a premium espresso machine manufacturer in Turkey. Read on to learn more.

You may also like our article on how espresso machines work.

How have espresso machines changed over the years?

Over the past 100 years, espresso machine design has evolved tremendously.

Between the late-1880s and mid-1900s, espresso machine design was considerably more rudimentary than now. Moriondo’s prototype espresso machine used one boiler to force water through a coffee puck at around 1.5 bars of pressure. A second boiler would then flush the puck and finish extraction.

In the years since, machines have come to feature innovations such as pressure release valves, steam wands, and levers to improve performance. However, it wasn’t until 1961 that the first motorised pump was installed – which really created the espresso machine as we know it today.

Since the 1960s, we can say that espresso machine engineering has come to focus on a number of areas. These include boiler technology, water flow control, automation, and general precision in design.

An increasing focus on design

Baris Helvacioglu is the CEO of Levee. He explains how espresso machine design has changed over the past few years.

“In recent years, the design of espresso machines, as well as performance, has become the main focus of manufacturers,” he says. “For instance, instead of levers which required a certain level of strength to pull, espresso machines now have much smaller and more efficient ways of extracting coffee.

“With rising demand for coffee, cafés and roasters need robust yet precise espresso machines to ensure their beverages reach a high standard,” he adds.

Begüm Akpinar is the Chief Financial Officer at Levee.

“Older espresso machines often take up more space, and include many stainless steel and plastic elements,” she says. “This led some coffee shop owners to place them out of sight.”

In order to minimise any physical barriers between baristas and customers, coffee shop owners often placed espresso machines at the back of the bar. However, this would mean that baristas had their backs to customers while using the machines – impeding both workflow and customer service.

“With more precision in espresso machine design, they can be made much smaller – without sacrificing on technology,” she adds. “Moreover, they can look more elegant, so they can be the centrepiece of a coffee shop.”

Matching performance and design

Pinar Kabakçi is the Sales and Marketing Manager at Levee. She explains why the design of an espresso machine is so important.

“Extracting high-quality espresso is an art form,” she tells me. “Therefore, the espresso machine that you use also needs to be visually appealing, as well as being able to perform to a high standard.”

In line with this, Pinar explains that Levee espresso machines were designed in partnership with Pininfarina, a luxury Italian automobile manufacturer, and coffee supplier Helvacıoğlu Kahve.

“The magnetic mechanism for Levee’s handmade wooden panels – which are made from Ziricote, black and white ebony, and American black walnut – was inspired by F1 pit-stops,” Baris says. “You can easily remove and reattach within seconds.

“Along with our partners at Pininfarina, we visited a lot of coffee shops in Turin to observe barista workflow,” he adds. “Even less experienced baristas can quickly become comfortable using a Levee espresso, and can set and record brewing profiles using one button,” he adds.

How do coffee shops find an espresso machine that aligns with their branding?

Marketing is an essential part of running a successful coffee business, especially in a customer-facing part of the supply chain. For coffee shops, espresso machines have come to play a key role in branding and visual identity.

Moreover, many coffee shops and roasters now position their espresso machines more thoughtfully, so as to be the focal point or centrepiece of their café.

Ultimately, this means that as well as being more visually appealing, the design of espresso machines also needs to be more in line with a coffee business’ branding and marketing.

For example, roasters and coffee shops need to make sure that several design features align with their branding, such as:

• Design style (e.g. modern or retro)
• Shape
• Materials used (plastic, metal, glass, and wood)
• Colour scheme
• Customisation options, such as company names and logos

“Espresso machine design needs to be compatible with the ambiance of a coffee shop,” Pinar says. “Levee espresso machines are designed to attract attention with their ‘fluid’ and futuristic – yet also retro – design.”

Baris explains that using different materials and colours can help to balance multiple design styles.

“The combination of ‘warm’ and ‘cold’ materials, such as wood and metal, can help your espresso machine to stand out,” he says.

The shape of your espresso machine can also play a big role. For example, sharp, precise shapes are often seen as more slick and futuristic, whereas a more fluid and rounded design comes across as more relaxed and intimate.

Pinar explains the design of Levee’s upper and lower grids was inspired by Pininfarina’s iconic 1950s car design.

“We manufacture our machines using six pieces of stainless steel, with no screws visible from the exterior,” she says.

What about customisable espresso machines?

Until recently, coffee shop and roastery owners had a limited range of colours and materials to choose from for their espresso machines.

However, the growing demand for more customisation means that you can adjust or change more and more components to create an espresso machine that works for your brand. Today, brands can add their logo, adjust colours, and even replace stock panels with different or even branded materials.

An example is Levee’s customisable, hand-made wooden panels, which can be interchanged and fitted using strong magnets. 

“Levee uses a special technique to manufacture its handmade wooden panels, which can be interchanged,” Pinar explains. “It takes four days to manufacture them to a specification which ensures that the panels can withstand temperature fluctuation [because of the boilers].

“Other than the panels, portafilter handles, and the colour of stainless steel and plexiglass are also customisable,” she adds.

Moreover, Begüm explains that Levee machines – which received the 2023 German Design Award – also include other features, such as glass feet.

“The glass feet in particular create a light and almost floating effect to the machine,” she tells me.

Why does precision matter so much?

It’s no understatement to say that a quality espresso machine should be the centre of every coffee shop.

“An espresso machine is the power behind every coffee shop,” Begüm says. “It has to be strong and robust, as well as perform consistently.”

In turn, more and more coffee shops and roasters are looking for more precise espresso machines – in terms of performance, as well as design.

Effectively, having more control over extraction variables results in higher-quality espresso. Therefore, it’s critical that baristas dial in espresso so customers can experience the full spectrum of a coffee’s flavours.

Espresso machines designed with precision in mind certainly help with achieving consistently excellent espresso. For instance, machines which allow baristas to control flow rate, temperature, and pressure will inevitably result in better quality coffee.

Maintenance and spare parts

Maintenance and repairs are also important, too. One of the biggest concerns for coffee shop owners and baristas is the availability of spare parts and access to technical assistance when issues arise.

“Generally speaking, [to avoid any interruptions to service], a coffee shop may need to install a new machine until their current one is fixed,” Baris explains. 

However, receiving new parts or maintenance assistance can sometimes take up to a few days – which can be detrimental to sales.

“Levee guarantees technical service within 48 hours in Turkey and other countries where we distribute our machines,” he adds. “For any other country, Levee guarantees technical service via video call within 24 hours, and we deliver spare parts to anywhere in the world within three days.”

What should coffee shops and roasters look for?

There are plenty of espresso machines available on the market, but what you should be looking for depends largely on your coffee shop or roastery’s criteria.

There are a few key characteristics to look out for when investing in a new machine.

First and foremost, performance should be a priority – high-quality espresso beverages will speak for themselves. At the same time, finding a design and style of espresso machine that aligns with your brand identity is key.

“With a strong, elegant, precise, and barista-oriented espresso machine, baristas can do their jobs more effectively,” Baris tells me. “Having a high-quality machine with a clean design can add more value to a coffee business.”

Finally, durability is also essential. As much as possible, repairs should be minimal – for both the interior and exterior of the machine.

Over the past few decades, espresso machine technology has evolved to emphasise design and performance – and precision has been at the forefront of this evolution. Now more than ever, it’s important that coffee shops and roasters invest in machines which are both functional and visually appealing.

Ultimately, a more precise espresso machine not only means that coffee quality remains high, but helps to improve brand equity and awareness among your customers and beyond.

Enjoyed this? Then read our article on what the future is for espresso.

Photo credits: Levee, Onur Sozeri

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A large part of this stems from a rise in coffee education. A growing number of roasters and coffee shops now offer courses or classes which help people to understand more about specialty coffee, as well as how to prepare it properly at home.

However, espresso is notoriously difficult to get right. Even the most experienced baristas sometimes struggle to dial in their coffee properly. 

So, in line with this, how can people make better espresso at home? To find out, I spoke to Maciej Kasperowicz, Director of Coffee at Trade Coffee, a specialty coffee subscription service in the US. Read on for more of his insight.

You may also like our guide to calibrating your espresso recipes.

How to make better espresso at home

Even in a coffee shop, trained and skilled baristas can sometimes find it challenging to consistently extract excellent espresso. There is an endless number of variables to consider, including dose, yield, grind size, extraction time, water temperature, and more.

Naturally, for people who are less experienced, this task can seem daunting. However, with the right equipment, coffee, and knowledge, making espresso at home becomes more straightforward.

Invest in high-quality equipment

Firstly, it’s crucial to purchase high-quality, reliable equipment if you want to make better espresso at home. A home espresso machine and grinder are both essential.

“You need to have a grinder that not only can grind fine enough for espresso, but that can also make small enough grind size adjustments within that range,” Maciej explains.

Espresso requires a fine grind size because it is extracted over a much shorter period of time and under higher pressure than filter coffee or cold brew – creating a more concentrated beverage.

When it comes to home espresso machines, there are many different models available. Moreover, they also range in quality, price, and type – including manual, semi-automatic, or fully automatic.

“To a certain extent, you get what you pay for with home espresso machines,” Maciej says. “This is why it’s a lot harder to make good espresso at home than it is to make a good pour over.

“Ideally, you should look for a home espresso machine which evenly disperses water through the groupheads,” he adds. “What’s more, it should maintain a stable pressure and temperature throughout the extraction process.”

Maciej also advises home baristas to consider longevity when buying an espresso machine.

“It’s worth paying for a machine with a sturdy build that will be able to withstand years of locking in portafilters and pushing highly pressurised hot water through the groupheads,” he tells me.

Using the AeroPress to make espresso-style drinks

Although higher-end home espresso machines tend to produce better quality espresso, they are also more costly, and therefore less accessible to a wide range of people.

Ultimately, this means some people choose to use the AeroPress to imitate espresso, and create a more concentrated beverage. However, it should be noted that because it uses much less pressure than a traditional espresso machine, the AeroPress doesn’t produce the same results.

“The AeroPress has often been marketed as a budget espresso maker,” Maciej says. “You won’t be able to extract an actual shot of espresso, but it can provide [a similar concentrated coffee] at a much lower cost than an espresso machine. 

“To extract espresso-style drinks with the AeroPress, you need to use a metal filter, and ideally Fellow’s Prismo attachment or something similar,” he adds. “Preparing a slightly longer ‘shot’ will also help, as will grinding very fine and stirring vigorously.”

Buy quality coffee

Ultimately, if you’re not using high-quality coffee, it’s impossible to pull excellent espresso shots.

“Espresso is very concentrated, so it’s arguably even more important to use high-quality coffee for espresso than any other brew method,” Maciej says.

Blends are commonly used for espresso as they tend to produce more well-rounded flavour profiles. However, single origin coffee also works for espresso – and works well provided it has a balance of acidity, sweetness, and bitterness. 

Furthermore, when using a single origin for espresso, it is much easier to taste the unique characteristics of the coffee.

There are also a range of other factors to consider when choosing a coffee which best suits your preferences. These include:

• Origin – such as Central or South America, Africa, and Asia
• Varieties – like Typica, Bourbon, and Gesha
• Processing method – either washed, natural, honey, or experimental processing techniques (carbonic maceration, anaerobic fermentation, etc.)

How do you dial in espresso at home?

In coffee shops around the world, baristas tweak a wide range of variables to make high-quality espresso:

• Dose (the amount of ground coffee you use)
• Yield (the total amount of liquid coffee you extract)
• Total extraction time
• Water temperature (ideally between 90°C and 96°C, or 195°F and 205°F)
• Grind size

“The three main variables to focus on are dose (although this is slightly harder when using super-automatic machines), yield, and extraction time,” Maciej explains. “You should only change one variable at a time, too.”

For example, he suggests adjusting the grind size while keeping the dose and yield consistent. This will inevitably have an effect on total extraction time.

“For instance, you can use 18 grams of coffee and extract until you get around 40g of espresso,” Maciej says. He adds that you should then taste your coffee. If the flavours are more bitter, then you will need to use a coarser grind size. Conversely, if the coffee tastes sour then try a finer grind size.

Maciej recommends adjusting the grind size in small increments – while still using the same dose and yield – until you achieve your desired flavour profile.

Adjusting to different recipes

“Assuming that your machine can reach a high enough pressure for espresso, the main factor that could affect your recipe is portafilter basket size,” Maciej tells me.

Let’s say, for example, that a roaster recommends using 19g of coffee.

“If your portafilter isn’t able to contain more than 14g of coffee then you will have to change your dose, yield, extraction time, and grind size,” he explains. “Some lower-price point machines may also use ‘pressurised’ portafilters, which force water through a tiny hole in the portafilter basket to add extra pressure.”

If you have one of these machines, you will need to grind your coffee slightly coarser than usual.

Alternatively, you can also purchase a slightly larger portafilter which can hold more coffee – as long as it will fit into your espresso machine.

How to choose the best coffee for espresso

Although it certainly takes skill and practice to dial in espresso at home, using high-quality coffee is an important first step.

The first thing to remember is that coffee tastes better when it’s fresh. However, roasted coffee needs to degas (when the beans release gases trapped inside, mainly carbon dioxide), so pay attention to the roast date. Many coffee professionals recommend using coffee which is a week or so past its roast date, so that the release of gases doesn’t impede extraction. Coffee that hasn’t degassed for long enough can end up tasting astringent in the cup.

Secondly, it’s important to keep in mind how you will be drinking your espresso. For example, will you use milk to create a flat white or latte, add water to prepare an americano or long black, or just drink straight espresso? 

Your preferred way of consuming espresso will impact which coffee you should use. For instance, if you want to make a milk-based drink, a blend or South American single origin may work best. Alternatively, a single origin Ethiopian coffee can be enjoyed as straight espresso.

In order to find a coffee that best suits your flavour preferences, Maciej recommends looking at what your favourite roaster has to offer for espresso.

“Espresso roasts have been roasted in a way that best highlights their characteristics for this brewing method,” he explains.

However, he adds that once you feel comfortable to experiment with different extraction variables, trying a wider variety of coffees allows you to understand more about which coffees you enjoy.

“I’ve had some super fruity, light-roasted coffees as both espresso and cappuccinos,” he says. “These types of coffees can work really well as espresso and milk-based drinks, even if they aren’t the ones usually featured as espresso roasts.”

Finding coffees to suit your preferences

Looking for new coffees or roasters can be difficult, especially for those who are new to specialty coffee.

“Trade Coffee’s platform asks subscribers some simple questions about how you brew coffee (you can choose espresso as an option), how you drink that coffee (with milk, sugar, or just black), and which flavours you like in coffee,” Maciej explains.

“With every coffee on our platform, I taste and record its characteristics – such as flavour notes, acidity, body, and roast profile,” he adds. “This means that even if one roaster’s dark roast is more similar to another roaster’s medium roast profile, [you can find] a calibrated, steady scale to accurately assess all coffees.”

To streamline the process, Trade then uses this data to recommend certain coffees to subscribers based on their unique, individual preferences. Moreover, users also have access to the entire catalogue.

“Our subscribers can also contact our customer experience team,” he adds. “We’re more than happy to advise on what coffees might work best for each person.”

Pulling perfect espresso shots at home certainly takes time and patience. With enough practice and experience, you’ll gradually see your espresso improve.

As well as this, however, high-quality equipment and great, fresh coffee are also instrumental to success. Starting from here and adjusting your extraction variables will help you find the “sweet spot” of each coffee and make great espresso.

Enjoyed this? Then read our article on how to choose the right specialty coffee gift.

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There is plenty of opportunity for coffee roasters to capitalise on the opportunity that blends present. One of these is using specialty coffee blends to drive their brand identity.

But how can roasters do this successfully? To find out, I spoke to Martin Mayorga, founder and CEO at Mayorga Coffee, and Eduardo Choza, Director of Coffee at Mayorga Coffee. Read on for more of their insight.

You may also like our article on roasting specialty coffee blends.

Why are specialty coffee blends becoming more popular?

Blends are renowned for their consistency and well-balanced flavour profiles. As a result, they have long been a staple of many coffee shops around the world. However, it’s also fair to say that traditionally, blends have sometimes unfairly received a poor reputation in the specialty coffee sector.

For many years now, both specialty coffee professionals and consumers have largely preferred single origin coffees. This has mostly been a result of growing demand for more traceable and transparent coffee. Alongside this, single origin beans tend to be more expressive of a coffee’s unique terroir. Ultimately, this mean they have more distinctive flavour profiles.

“There has been a narrative that blends are a way to mask low-quality coffee,” Martin tells me. “However, given the recent growing popularity of specialty coffee blends, this clearly isn’t true.”

This is especially apparent when we look at recent high-profile coffee competitions like the World Barista Championship (WBC) and World Brewers Cup (WBrC). At the 2021 WBC and WBrC, several competitors used blends, including:

• World Brewers Cup Champion Matt Winton, who used eugenioides – a “forgotten” species – and Catucai
• WBC Runner-up Andrea Allen, who used eugenioides and Gesha
• Hugh Kelly, who placed third at the WBC, and used eugenioides and liberica

At the 2022 WBC, Japanese competitor Takayuki Ishitani – who placed fourth – also used a blend of robusta and an anaerobic fermented Gesha. And at the 2023 WBC and WBrC, we’re likely to see more people using blends as part of their routines.

Why do roasters need to sell blends?

There are plenty of reasons for roasters to create and sell blends.

First and foremost, blends are one of the most effective ways for roasters to offer consistency across their products. Some consumers are looking for more repeatable and reliable flavour profiles, and blends are a great way to provide this.

“Mayorga Coffee has been roasting blends for over 24 years because they allow us to create flavour profiles which are unique to our brand,” Martin explains.

Eduardo agrees, saying: “In many cases, the focus was more on single origin coffees, but blends are a way to drive brand identity and highlight something unique about a particular roaster.” 

When developing a blend, roasters must highlight the best characteristics of each coffee component to create a balanced and well-rounded product. Doing this requires skill and expert knowledge.

“A well-crafted blend showcases a mastery of the entire coffee supply chain, as well as the craft of roasting,” Martin says. “A blend is a roaster’s opportunity to show their talents, including selecting green coffee, understanding each component’s nuanced flavours, and roasting in a way that highlights each origin’s best attributes in tandem with the other coffees.”

Moreover, blending coffees is often more cost-effective and reliable than only offering single origins. Selling more blends ensures that roasters aren’t too reliant on one particular coffee or origin. This allows them to account for any seasonal variances in a coffee’s flavour profile.

Similarly, if a roaster experiences difficulties in sourcing a particular coffee for a blend, they can easily swap out a blend component for another coffee with a similar sensory profile.

Which types of blends are available?

Generally speaking, there are two main types of blends roasters offer: house or signature blends and seasonal blends.

“House or signature blends, like Mayorga’s Muy Macho or Inca blends, are typically available year-round,” Eduardo tells me.

These are often more consistent and dependable as they should provide a very specific flavour profile all throughout the year. 

However, they should also be versatile. House or signature blends should be able to pair well with milk or sugar, as well as tasting great when drunk on their own. Moreover, they should work well as espresso or filter – depending on the roast profile.

On the other hand, seasonal blends are usually available during specific times during the year.

“Seasonal blends sometimes include coffees which are more difficult to source, or use coffees from smaller lots,” Eduardo tells me. “We currently have a Winter Blend, which has a sensory profile which is more suited to flavours associated with winter months.

“What’s more, Mayorga Coffee’s Winter Blend is only available about four or five months out of the year,” he adds. 

As coffee is a seasonal crop, each harvest can taste different depending on a number of factors. These include changes in soil quality, more or less rainfall, differing levels of sunlight, and altitude.

As a result, seasonal blends are often marketed as limited-edition coffees. This helps to draw in interest from consumers who are looking for more exclusive coffees.

The importance of using blends to drive brand identity

Blends are an essential part of any roaster’s offerings. However, roasters need to pay great care when making sure that a new blend aligns with its branding and marketing. 

“Buying and roasting coffee from a specific farm or farmer isn’t a point of differentiation – oftentimes it’s just procedural or even derivative,” Martin explains. “A high-quality blend can be a way to create profiles and flavours that show consumers that you’re truly a master of your craft.”

Eduardo explains that if roasters want to align a blend with their brand identity, they need to develop it with a target customer in mind.

“There’s no point including limited-edition micro lot coffees in a blend if your customers aren’t going to buy it, or if micro lots don’t interest your target audience,” he says.

Eduardo also tells me that it’s crucial that blends are consistent with a roaster’s values and ethical practices. For instance, Mayorga Coffee focuses on supporting and empowering smallholder producers in Latin America.

“A roaster needs to know how that blend will taste, how the customer will perceive the product, and how the blend components tell the story of the coffees,” he explains. “For Mayorga, it’s the story of our culture.”

So how can roasters align blends with branding?

Branding and marketing are essential parts of running a successful coffee business, and blends play an instrumental role in this.

“Ultimately, the only way to ensure that your blends align with your branding is to know the purpose of your brand,” Martin says.

Firstly, roasters need to know exactly what their brand identity is, as well as any wider messages or values that they must convey to their customers. For instance, roasters need to ask themselves a number of important questions, including:

• What is your purpose and mission? 
• Who is your target market? 
• Is your brand authentic and recognisable? 

Eduardo says that roasters also have to consider packaging for their blends.

“Packaging is often overlooked,” he tells me. “A lot of smaller roasters prefer very simple packaging, but it can sometimes be ineffective in telling the brand’s story and messaging.”

In line with this, considering the use of imagery, colour scheme, typeface, and shape of coffee packaging is important.

“Mayorga Coffee uses very vibrant orange and yellow colours, which help the bags to pop and stand out,” Eduardo explains. “It’s a great way to add some ‘flavour’ to the brand, and include our identity and culture as well.”

Naming your blends

Roasters should also make sure the names of their blends align with their marketing, alongside increasing brand recognition. Blend names should tell a roaster’s story and be an effective way to share a brand’s ethos, vision, and mission. 

Mayorga’s blends, for example, are all named after elements of Latino culture and heritage, including countries in Latin America and ancient Latin American civilisations. 

Martin and Eduardo explain that this highlights Mayorga’s pride in being from Latin America, as well as empowering Latin American coffee producers.

Moreover, blend names are also an effective way to inform consumers about coffee, as well as recognising and celebrating the people who grow the coffee.

Similarly, if a roaster wants to highlight a particular producer, farm, or region, including an image of the farmer or map of the region can be especially useful.

Regardless of how a roaster chooses to name their blend, it must be consistent with their overall brand identity and marketing.

Blends are a key part of how roasters operate, and will surely continue to be so. However, despite how prevalent they are in specialty coffee, it’s important for roasters to use them as a vehicle for their wider branding and marketing strategies.

By doing so, roasters can more effectively communicate their values and business practices with consumers – strengthening brand loyalty and trust.

Enjoyed this? Then read our article on why relationship coffee is about more than paying a higher price.

Photo credits: Mayorga Coffee

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Please note: Mayorga Coffee is a sponsor of Perfect Daily Grind.

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