In general, most coffee shops in airports are operated by larger chains, such as Starbucks, Costa Coffee, and Dunkin’. However, over the past decade or so, more and more specialty coffee roasters and brands have opened locations in airports to serve high-quality coffee to international travellers.

So, how can this change the consumer experience in airports? And what do specialty coffee businesses need to consider when entering this market?

To find out more, I spoke with two coffee professionals who operate businesses in airports. Read on to learn what they had to say.

You may also like our article on whether airlines are starting to offer better coffee.

Opening a coffee shop in an airport

In many airports around the world, you’re most likely to come across a multinational coffee chain shop – especially a Starbucks.

The company is particularly prominent in US airports because of a long-term exclusivity agreement between the coffee chain and HMSHost, one of the major food and beverage operators in the country’s airports.

However, in 2020, both Starbucks and HMSHost decided to end the agreement. The concessionary announced that it would open more local coffee shops in US airports, as it says airport operators are requesting more specialty coffee brands.

As such, we have seen a rise in the number of third wave coffee shops and roasters in US airports – including Stumptown and Intelligentsia. 

But this trend isn’t just popular in North America; more specialty coffee shops are opening in Europe and Latin America, too.

One such example is Café Pergamino, a specialty roaster in Colombia. The company operates a location in José María Córdova International Airport in Medellín.  

Pedro Echavarría is the general manager of Café Pergamino. He tells me: “We’re also going to open our second location in the main hall of the airport in the coming months.”

Yiannis Taloumis is the CEO and Head of Quality at Taf Coffee in Greece, which operates an airport location in Athens.

“The Taf Retail Shop in Athens International Airport was open from December 2021 until May 2022,” he says. “In May 2022, we opened the Cultivos Coffee airport location, which is a concept inspired by Taf [focusing on higher-quality coffee].

“We partnered with Select Service Partner to open Cultivos Coffee in Athens International Airport,” he adds. “The shop serves high-quality espresso blends and single origins sourced from the Taf Direct Relationship Programme.”

How is the customer experience affected?

The concept of a coffee shop as a “third place” in society has been prevalent since the late 1980s. While home is the first place and work is the second place, third places are more relaxed public spaces where people can interact in a range of different ways.  

As most airports are busy places, convenience plays an important role in the consumer experience. Naturally, this means coffee shops in airports are rarely used as a third place and more so as a means of quickly purchasing a coffee to go.

“You have to focus on your takeaway service because fewer people are going to sit in and drink their coffee,” Pedro advises. This is largely because customers in airport locations are more likely to purchase takeaway coffee so they can have more time to navigate through the airport.

Not only does this mean roasters and coffee shops need to focus on their takeaway options, they also need to find ways to streamline service. This way, customers can receive their orders quickly, but also to a high level of quality – as is expected from specialty coffee shops.

However, Pedro tells me that achieving this can be challenging.

“Airport locations can be good for high-volume sales, but they can also limit the customer experience,” he says. “There needs to be a balance.

“Managing a coffee shop in an airport is different to a more traditional location,” he adds. “Our average location size is about 150m², whereas our airport location is around 20m², so space is one of the main constraints.”

To overcome these difficulties, specialty coffee shops in airports should provide some seating for customers who prefer to stay in. Although this can be tricky – especially if space is more limited – giving people the option to sit down with their coffee could be one of many ways to enhance the customer experience.

What about menu items?

Specialty coffee shops in airports need to consider their value proposition for customers at airport locations, as well as how much equipment they are able to install.

As part of this, coffee shops should factor in what beverages to include in their menus. For the most part, espresso-based drinks are suitable because of quicker turnaround times, whereas other drinks which take longer to prepare may not be appropriate for airport locations.

“We don’t have pour overs at our airport shop,” Pedro tells me. “There isn’t enough time to prepare them as people want their coffees quickly.

“Pour overs are one of the top-selling beverages in our more traditional locations, so we try to compensate by having different filter coffees available [on batch brew],” he adds.

As well as beverages, coffee shops should also think about their retail products, such as whole bean coffee, merchandise, and brewing equipment.

“A big percentage of our sales is retail bags of coffee,” Pedro explains. “For an airport location, this can have a huge impact as your brand can reach a much wider consumer base.”

Ultimately, these factors will also influence staff training and store layout – especially with significantly smaller floor and counter space.

“One of the challenges for baristas at Cultivos Coffee is to quickly provide all of the necessary information to customers, [such as origin, variety, roast profile, and flavour notes],” Yiannis tells me. “It’s key to find a balance between informing the consumer and respecting their limited amount of time to spend in-store.”

Broader considerations for airport locations

While an airport might not be number-one on the list for coffee brands looking to expand, Yiannis explains the benefits of doing so.

“Having a specialty coffee shop in an airport can open your doors to a much wider range of people,” he tells me. “It can give your brand a chance to shift consumers’ perceptions of specialty coffee.

“You can introduce more people to higher-quality coffee, too,” he adds.

However, airport locations can certainly have their unique challenges.

“Barista workflow is especially important as we have to keep in mind that customers are travellers and therefore are likely to be in a hurry,” Yiannis says. “But at the same time, we have to effectively communicate our values, such as the Taf Direct Relationship Programme, in a much shorter period of time.”

Another essential element of opening an airport coffee shop is making the decision between remaining as an independent business or starting a franchise store.

Pedro explains the latter is becoming increasingly popular.

“Most airports are trying to franchise stores to be run by major food and beverage operators,” he says. “Café Pergamino has been able to remain independent because we opened our airport location prior to the rising demand for franchising.”

As the specialty coffee market continues to grow, opening an airport location could be a viable way for some growing coffee brands to expand.

However, it’s clear that these locations may not be the most suitable for every business. As such, when expanding into this market, brands should consider the various challenges associated with operating an airport coffee shop – as well as making sure their operational approach is different to a regular city or town store location.

Enjoyed this? Then read our article on understanding the self-serve coffee machine market.

Photo credits: Taf Coffee

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Essentially, NFTs are virtual tokens that can be used to prove digital ownership of unique items, such as artwork and collectibles. Over the last couple of years, several NFT projects have been launched in the coffee industry.

This raises some questions about the use of NFTs in the coffee sector – what purpose do they serve, and what benefit can this technology offer to coffee supply chain stakeholders?

To find out, I spoke to some coffee professionals involved in a coffee NFT project. Read on to learn more about what they had to say. 

You may also like our article on how technology has changed in the coffee industry over the last few years.

What are non-fungible tokens?

Although NFTs were first created in 2014, they have experienced a recent resurgence in popularity over the past couple of years. In fact, Collins Dictionary announced “NFT” as its word of the year in 2021. So what exactly is an NFT?

To put it simply, an NFT is a unique digital asset that can be purchased or sold online. They are often traded using cryptocurrency – digital currency in which transactions are recorded by a decentralised system for more secure data storage.

Typically, each NFT is one-of-a-kind and has its own unique identifying code. This means it cannot be replicated, nor can it be traded or exchanged for another token or asset.

NFTs can represent physical or digital items, including art, GIFs, virtual avatars, and music. Once purchased, the owner theoretically has exclusive rights to the asset.

The NFT market has become lucrative since its launch some eight years ago, with many now selling for millions of dollars. Currently, the highest price paid for a single non-fungible token is US $69.3 million. Some NFTs are sold as part of a series, in which people can purchase a share of a digital asset.

NFTs are part of the blockchain, which is a system of recorded transactions made through a network. Essentially, it is a digital ledger of transactions that can be shared across multiple computers within a network.

The network system stores data securely so that it is extremely difficult or impossible to change or remove the information once it is recorded. Data stored on the blockchain, such as the price paid for a token or the artist who designed it, can be viewed, but it cannot be amended.

How are NFTs used in the coffee industry?

So, we know NFTs are becoming more and more popular, but what does this mean for the coffee sector?

There is a growing number of NFT projects in the coffee industry, including the Bored Breakfast Club subscription service, which launched earlier this year. Customers who purchase one of the platform’s 5,000 NFTs receive a uniquely-packaged, limited-edition coffee blend.

Dan Hunnewell is a co-founder of Coffee Bros in New York City. The roaster also launched its second NFT project, Crypto Baristas, in late 2021 to support programmes in coffee-growing communities.

“We believe producer-led initiatives are one of the ways to invest in the people behind specialty coffee,” he says. “Each ‘Crypto Barista’ is not only a piece of artwork, it’s also an NFT.

“This means that each token contains a unique, non-interchangeable unit of data stored on a blockchain platform,” he adds.

Each NFT is designed to be a different barista character, with over 60 avatars available to purchase. 

Tony Bui is the Lead Illustrator on the Crypto Baristas project. He tells me about the creative process for one of the NFT designs, Honeywell.

“I wanted to create a mascot and I thought a bear was a good idea,” he says. “However, the team initially wasn’t on board with the original drawing, so I reworked it into a honey bear bottle design. 

“The new design sold out very quickly; those who add honey to their coffee connected with it,” he adds.

Crypto Baristas is currently in its second “season”. Dan explains how the project’s first season helped to support the growth of Coffee Bros.

“With the first initiative, owners of our NFTs had access to life-long perks at our ‘future café’, as well as through our roastery’s website,” he says.

Following on from the success of the first series, Coffee Bros aims to open its first coffee shop in New York City, which the company claims will be the world’s first NFT-funded café.

“We envision initiatives like Crypto Baristas as [a way for consumers to potentially] unlock benefits at their favourite roasters around the world,” Dan adds.

What about NFTs at origin?

With NFTs are generally more marketed to people in economically developed countries, there are understandably now discussions about how they might be used at origin going forward.

This is especially important given the claims of the negative effects of NFTs on the environment – the mechanisms used to verify digital data on blockchain systems are energy-intensive. It’s believed that global Bitcoin “mining” generates more than 75.6 metric tonnes of carbon emissions every year. For reference, this is similar to the national carbon footprint of all of Colombia.

As a result of these concerns, there has been an increasing focus on more sustainable solutions as far as coffee-related NFTs are concerned.

“We launched a coffee project with Cup of Excellence in August 2021,” Dan tells me. “Through the initiative, we spotlighted producers who had grown high-quality coffee purchased at the 2021 CoE Ethiopia auction.”

Each NFT was designed to represent an individual coffee farmer and their respective auction lot, featuring information such as the variety and cupping score.

“The owner of each NFT also received a bag of the respective coffee,” Dan adds.

With potential to reinvest profits into other projects, it’s believed that initiatives like this could support producers in the longer term.

“We are working with Cup of Excellence to identify potential investment partners, which may ultimately lead to developing a ‘Greater Good’ co-operative,” Dan says. “This will allow us to raise funds for coffee-growing communities so they can improve yields and quality.”

Could NFTs help improve transparency?

In recent years, demand for a more transparent and traceable coffee supply chain has been growing. Now more than ever, consumers want to know where their coffee comes from.

Alongside direct trade models, blockchain technology is increasingly being used to make more information available to consumers, such as the price paid to the producer. This information is securely stored on a public ledger, meaning it is permanently viewable but unable to be amended past a certain point.

So, considering they also leverage blockchain technology, could NFTs be a force for improved transparency?

Dan believes so: “Non-fungible tokens are one of the first steps towards a more transparent coffee industry, where roasters can track coffee down to the individual producer or washing station and see how often the coffee exchanged hands, as well as the prices paid.

“The more this type of technology is demanded by consumers, the more likely it will be that other coffee companies [will follow suit],” he adds.

Theoretically, blockchain technology and NFTs can also benefit producers by digitally signing and verifying the integrity of their coffee. For example, Jamaican Blue Mountain Coffee brand Sherwood Forest partnered with a tech firm on a blockchain validation project. 

As part of the initiative, each barrel of Blue Mountain coffee was assigned its own NFT and came with a corresponding QR code. Consumers could then scan a QR code to ensure the beans were authentic.

“We want to tell the producer’s story in a more engaging way for consumers – whether that’s through direct interaction or something digital,” Dan says.

Will this solve problems in the coffee sector?

While the focus on sustainability is promising, it’s uncertain as to whether NFT technology will help to resolve long-term issues in the coffee supply chain – particularly for producers.

Blockchain technology can certainly improve transparency; it allows consumers to be more aware of the prices paid to the producer. 

However, it cannot guarantee that farmers will receive higher prices – potentially providing no immediate solutions to wider problems in the industry.

Although NFTs are still relatively new to the coffee industry, there could well be space for them to grow and develop in the years to come. 

However, as the technology is still evolving so rapidly, and with a number of potential industry criticisms, coffee businesses may be hesitant to start using NFTs. For now, it remains to be seen how much of an impact they will have in the long run. 

Enjoyed this? Then read our article on how coffee producers can benefit from data.

Photo credits: Coffee Bros, Cup of Excellence

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Many of these smaller roasting operations run on tight margins as they roast and sell comparatively minor volumes of coffee. For many of them, as well as being defined by their volume, however, there is an outright focus on roasting high-quality coffee, as well as having a strong brand identity that appeals to third wave coffee consumers.

But what’s the clear definition? What actually makes a micro roaster different from medium and larger-sized roasters, and how do they operate? To learn more, I spoke to two coffee roasters. Read on to find out what they had to say.

You may also like our article on cost management tips for smaller coffee roasters.

How small is a micro roaster?

Although there is no formal definition, micro roasters are defined by some sources either by the batch capacity of their machine, or the amount of coffee they roast.

For the former definition, some say micro roasters are commercial operations that routinely use 1kg to 3kg capacity machines. For the latter, some definitions say that a micro roaster is any coffee roasting business which roasts less than 100,000lbs (around 45,340kg) of coffee per calendar year.

Stuart Ritson is the Director of European Sales for Osito Coffee, which operates in the US, UK, and Colombia.

“[Generally speaking,] if you roast over 1,000 kg of coffee per week, you are considered a full-scale roasting operation,” he says.

Moving from home roasting to micro roasting

Naturally, the smaller size of a micro roaster raises questions about how they are different to home roasters.

Home roasters are more likely to roast for their own personal use, rather than selling their coffee. If home roasters choose to sell their beans, they will still generally roast smaller volumes of coffee than micro roasters – most likely using a sample roaster or home roasting machine. 

However, some micro roasters can develop from home roasting setups upon deciding to become a more established business. This could mean moving the roasting operation into a bigger commercial space to scale up roasting volumes.

What about nano roasters?

The terms micro roaster and nano roaster are often used interchangeably, but are they the same?

Again, there is no formal definition of a nano roaster, but for the most part, they often operate on a smaller scale than micro roasters, occupying a space between home roasters and micro roasters. This is similar to how we define micro lots and nano lots, with nano lots often being smaller and more niche.

For this reason, nano roasters are more likely to use even smaller machines (such as sample roasters) than micro roasters.

Equipment size

As a result of lower roasting volumes, micro roasters use machines which have a lower capacity than commercial roasters. For instance, purchasing a small batch roaster (between 1kg and 3kg capacity) can be a more efficient investment for a new micro roaster.

As well as keeping costs down by purchasing smaller roasting equipment, micro roasters often also roast in smaller batches to improve quality control. Roasting in these small batches often gives them the insight they need to be more particular with their roast profiles.

However, in order for micro roasters to upscale their roasting volumes, they may need to invest in larger-sized equipment.

“If you can afford it, buy a bigger roaster than what you think you need,” Stuart advises. “If you purchase a roaster that is too small, you will most likely spend so much of your time roasting coffee and you won’t have time to develop your business.”

But it’s important to note that finding the right roaster in proportion to the volume of coffee you’re roasting is essential – no matter the size of the roasting operation.

Most roasting equipment manufacturers recommend roasting at around 75% capacity to ensure even airflow throughout the entire roast time. So for some micro roasters, this could still mean using a 3kg roaster, while others may need up to a capacity of up to 5kg.

Starting a micro roastery

As micro roasters buy and roast small quantities of coffee, they tend to focus predominantly on quality and traceability. But there are many other factors that need to be considered when starting a small roasting operation.

Tomáš Laca is the founder of BeBerry Coffee, a micro roaster in the Czech Republic. He is also a licensed Q grader and the 2018 Slovakian Cup Tasting Champion.

“[The factors you need to consider when starting a micro roastery] largely depend on what your overall goal is with the business,” he explains. “If you are serious about roasting, it’s a good idea to first visit a few other roasters to learn more about the whole process.

“[However, it’s important to note that] each business will have different values, cultures, and goals,” he adds.

Marketing and branding play significant roles in communicating the company’s passion for coffee, as well as helping to convey its values and brand story.

The smaller-scale operations of a micro roaster generally mean that they focus on buying high-quality coffees with the intention of roasting them for a small, passionate consumer base. These lots can sometimes be bought directly from the producer or through an importer that works closely with coffee farmers.

This has led some micro roasters to develop long-term trading partnerships with producers or co-operatives – often referred to as “relationship coffee”.

Ultimately, this means that their interest in the coffees they offer needs to be shared with the end consumer, too.

Furthermore, as a smaller business, storytelling is essential for micro roasters to gradually build a solid customer base.

Many micro roasters use physical marketing materials such as packaging and tasting cards to tell their story. This may look like a vibrant, colourful bag clearly communicating the roaster’s brand identity, or cards which provide supplementary information about a coffee and tell “the story” behind it.

Stuart tells me about his packaging design project Untitled Coffee. He explains that he has partnered with local artists to produce unique artwork inspired by a number of exclusive coffees. Each piece of artwork is then printed on the bag – with each one representing a different coffee. 

“The bags have no information on the front, just the design,” he says. “[The goal of the project was to] bring together good coffee and good art.”

The importance of brand identity

Roasting has arguably never been more accessible than it is today. As such, over the last few years, we’ve seen a growing number of brands and coffee shops start roasting their own coffee.

“Despite the pandemic, the number of specialty coffee roasters in the Czech Republic has continued to grow in the last couple of years,” Tomáš tells me.

Stuart agrees, saying: “It is so much more accessible to start a small roasting operation now.

“With the right branding and a good level of experience, you don’t need the same amount of capital as you did around five to ten years ago to start a roastery,” he explains. “Many people started roasting because they owned a coffee shop, so they were willing to take the risk. 

“But now, you see a lot more people experimenting with micro roasting,” he adds.

Ultimately, this can mean the market is saturated in some areas, so it’s essential that coffee businesses are able to stand out from their competitors.

For micro roasters, this could mean introducing new or lesser-known coffee origins, or working with a small number of farms in different coffee-producing countries. Effectively, by offering a different experience, micro roasters can remain comparatively competitive, while still building mutually-beneficial relationships with producers.

“Offering a [unique product that differentiates your brand] is what matters most,” Stuart says.

Ultimately, it’s marketing and branding that play one of the most important roles in allowing micro roasters to stand out among the rest – especially in an increasingly competitive market.

How do micro roasters source their coffee?

Coffee quality is one of the biggest selling points for micro roasters, and rightly so. They often buy more exclusive coffees, such as micro lots or experimentally processed coffees, and will often offer a range of coffees which come and go depending on stock levels.

In contrast, larger commercial roasters tend to offer a greater number of consistent blends which are available all year round.

However, this focus on offering more exclusive coffees means that micro roasters buy coffee in much smaller volumes. In response, we’ve seen a number of specialty coffee importers adjust minimum order quantities in recent years. For instance, Ally Coffee and Royal Coffee now offer smaller bags or boxes of green coffee – even as low as 1lb (0.45kg) in some cases.

“I know some roasters who only offer one origin because it sets them apart from competitors,” Stuart tells me. “At Untitled Coffee, we don’t always have coffee available, so instead we sell limited-edition coffee releases for a few months at a time.”

Some micro roasters also operate through direct trade models, which means they buy coffee directly from importers or producers.

“In recent years, there has been more discussion about how climate change is pushing more research institutions to develop resilient hybrid varieties,” Tomáš says. These new varieties could potentially lead to a premium, niche market for many consumers.

However, while offering more exclusive coffees can help to grow interest in a brand, it may not be the most economically viable business model for some micro roasters. This is because they already operate on finer margins than larger roasters. 

When it comes to scaling this model, there are difficulties. At higher volumes, price changes become more difficult to absorb. Furthermore, market size becomes a concern, as it may not be growing at a rate sufficient to support continued scalability.

What’s more, the demand from micro roasters for more exclusive coffees can put pressure on farmers to experiment with new processing techniques that are less profitable. This may not always be cost-effective at a small scale, potentially making it harder for producers to turn a profit.

Scalability and growth may be a difficult prospect for micro roasters, as will standing out from competitors in a market that is only becoming more saturated year on year. However, at the same time, operating on a smaller scale means micro roasters can be more flexible and agile, opening up scope to experiment where larger roasters would not be able to.

While there are understandably questions about the future of this model and how it will evolve in the future, there’s no denying just how prominent and popular it is becoming across the coffee industry.

Enjoyed this? Then read our article on how small and medium-sized coffee roasters can manage price risk.

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However, while it is popular, the exact composition of the latte can differ depending on your geographical location – including throughout Europe. The drink is believed to have technically originated in 17th-century Europe, some time before its modern name was first coined in the late 1860s.

So why is this beverage so popular? And where did it come from? I spoke to two coffee professionals to learn more. Read on to learn more about what they told me.

You may also like our article on the flat white & where it came from.

The history of the latte

Coffee and milk have been enjoyed together in European coffee houses since the 1600s, as well as being a popular beverage at home for many coffee drinkers.

Across Europe, the classic milk-based coffee beverage takes a number of forms depending on where you are. This includes the caffè latte in Italy, Milchkaffee in Germany, café con leche in Spain, and café au lait in France. And although the latte shares similarities with these drinks, it wasn’t until the late 1860s that the first use of the term to describe a milk-based coffee beverage was established.

Tim Sturk is a coffee consultant for Booker Group, as well as a coffee competition judge and trainer. He tells me that the US helped to develop the latte as we know it today.

“When Americans first imported espresso machines from Italy after World War II, they wanted to imitate the coffee they had consumed in Italy,” he says. “At the time, consumers generally found coffee to taste too ‘strong’, so they added milk to make it taste milder.”

The latte was more recently popularised in Seattle during the late 1980s, with the drink then appearing in coffee shops across the country throughout the 1990s. Undoubtedly, the more subtle and less intense flavour of coffee made it more accessible, and helped it proliferate quickly not just across the US, but further afield around the world.

Sabrina Pastano is an authorised Specialty Coffee Association trainer and the manager of Guillam Coffee House in London. She further explains why the latte is one of the most popular beverages in coffee shops around the world.

“The latte makes me think about my Italian roots,” she says. “It’s also a drink that is constantly changing and adapting to the specialty coffee sector. It’s traditional, yet revolutionary.”

The latte today

As a result of these geographical differences, it can be difficult to universally define the latte. In some cases, it can be more similar to the flat white or cappuccino – especially in terms of size. 

However, in other places, the latte is a much larger drink – typically between 295ml and 340ml (10oz to 12oz). For comparison, the cappuccino is usually around 180ml (6oz).

“I define a latte as a cappuccino with more milk,” Tim tells me.

Typically, a cappuccino has at least 1cm of microfoam, compared to around 0.5cm for a latte or flat white. This ultimately affects the mouthfeel of the beverage, as less microfoam will produce a thinner – but still creamy – texture.

Tim explains that latte art is an essential aspect of the modern latte.

“It’s very rare to not find latte art on any milk-based coffee beverage in most coffee shops today,” he says.

The concept of latte art has existed for centuries, but owner of Espresso Vivace in Seattle, David Schomer, is largely credited with popularising it in the 1980s. Today, there are a number of well known latte art patterns – including the tulip, heart, and rosette (also known as a florette).

“The latte has an important role in the specialty coffee industry,” Sabrina says. “It’s not just because it’s a popular drink, but because it has so many variations.

“You can call it caffè latte, café au lait, or café con leche,” she explains. “You can have it iced or with syrups. 

“You can have a latte anywhere in the world and always expect something different,” she adds.

Variations of the beverage

Although the latte can vary based on where you are in the world, there are some fundamental aspects of the drink which are common in many places.

“Traditionally, the latte was prepared by steaming milk to create microfoam,” Sabrina explains. “The barista then poured the milk into a glass and added the espresso on top.

“This method produces dry foam on top of the drink when poured, with liquid milk underneath,” Sabrina says. “This steaming technique is different to the wetter microfoam which is used for latte art.”

This method is a more traditional way of preparing a latte, which usually results in no latte art as the foam is too thick to pour most designs.

“A latte is usually poured into a tall glass, so when the barista pours the espresso you can see all the different shades of the coffee moving through the milk.”

However, it’s now more common for baristas to pour the steamed milk onto the espresso to make a latte. This is largely because this method is best for latte art, which has become a staple in the specialty coffee sector.

“The specialty coffee industry helped to make textured microfoam more common,” Tim explains. “Most baristas and consumers agree that it enhances the taste and texture of the beverage.”

Because the majority of a latte is milk, it is important that baristas hone their steaming and pouring techniques to prepare the best beverage possible for the consumer. Poor quality microfoam can negatively affect the mouthfeel of a latte – making the drink feel thin or watered down.

How is a latte made?

“To make a latte, we use the same espresso base as a cappuccino or flat white,” Sabrina tells me. “I generally use a ratio of 1:2, depending on the coffee.

“A latte is generally foamier than a flat white, but less so than a cappuccino,” she adds. “For this reason, it’s the perfect balance of espresso and milk for many consumers.”

Sabrina also adds that a latte should always be served in a glass rather than a mug. She says this allows the customer to see the milk and coffee slowly blending together – giving them something visually appealing to watch as they drink it.

The drink is also typically bigger than the flat white or cappuccino, as more milk is added to the espresso. This generally means that less of the coffee’s flavour will come through in the beverage – creating a sweeter, milkier beverage.

Because of this, the intensity of the espresso is especially important. In order to highlight the flavour of the coffee as much as possible, many coffee shops use two shots of espresso in their lattes.

“Starbucks used to make its lattes with one shot of espresso (around 30ml) in a 12oz (340ml) cup,” Tim says. “Consumer demand in the UK pushed Starbucks to change their recipe to two shots (around 60ml).” 

Today, lattes prepared in specialty coffee shops are usually at least 236ml (8oz). This allows the espresso to cut through the sweetness of the milk, while at the same time offering a more milky beverage to customers.

As a general rule, medium to dark roast profiles work best for lattes, as do coffees with more chocolate and nutty tasting notes. This is because these flavours are typically more complementary to the larger volumes of milk, whereas more fruit-forward coffees or lighter roasts could be too acidic for many consumers.

When preparing a latte, try using coffees from Central or South America, such as Brazil, Guatemala, and Colombia. These coffees tend to have more chocolate, nut, and caramel flavours, and will generally work best in larger milk-based coffee drinks.

Many milk-based coffee drinks are prepared differently around the world, including the latte. 

Over the years, the beverage has become a staple of the global coffee industry and remains consistently popular with many consumers.

And no matter how it’s prepared, one thing is for sure: the latte will be on coffee shop menus for many years to come.

Enjoyed this? Then read our article on understanding the history of latte art.

Photo credits: Matthew Deyn

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This was the same year that the flat white also became more popular in the same country. Sales increased by a staggering 56% on 2017. But how did it become so popular? And where did it come from?

Once a unique beverage served in both Australia and New Zealand, the flat white can now be found in coffee shops around the world. To learn more, I spoke with two coffee professionals who told me about the flat white’s journey. Read on to find out what they said.

You might also like our article on white coffee around the world.

A brief history of the flat white

The exact origins of the flat white are somewhat contentious, especially when compared to other popular milk-based coffee beverages.

Charles Skadiang is the Director of the Melbourne Coffee Academy.

“I wouldn’t be able to say whether the flat white originated in Australia or New Zealand,” he says. “It’s a debate that will likely go back and forth for a long time.”

One of the numerous claims to the invention of the flat white comes from Australian barista Alan Preston. He says he was the first coffee shop owner to permanently have the term “flat white” on his menu in the mid-1980s. 

Upon opening a coffee shop in Sydney, Alan found that many customers ordered a “white coffee – flat”: an espresso served with steamed milk. After noticing its popularity among local consumers, Alan then referred to this drink as a flat white.

Alan’s original recipe used a double ristretto shot and steamed milk with little foam. The drink was poured without latte art and served in a ceramic cup.

However, New Zealander Fraser McInnes challenges Alan’s claim. According to Fraser, the flat white was invented when he tried to make a cappuccino for a customer while working as a barista.

He says the milk he used had very low fat content, which made it impossible to create a good amount of microfoam. Fraser claims he presented the drink to a customer saying: “Sorry, it’s a flat white!”

Whether the drink was invented in Australia or New Zealand, one thing is for sure: in the years since, it has steadily become more popular around the world. Over the last few decades, the drink has spread across Europe, Asia, and North America as more and more specialty coffee shops have opened.

Charles believes that the emergence of latte art in the early 2000s helped to boost the flat white’s popularity.

“Baristas were looking for cups that had wider surface areas so it would be easier to pour latte art,” he explains. “I think the flat white steadily became more popular because of this.

“People started ordering it to have a milk-based espresso beverage with less foam than a cappuccino, but still with a smooth and silky texture,” he adds.

What are its characteristics?

As the specialty coffee sector has evolved, so have the characteristics of the flat white.

While the Specialty Coffee Association and the World Barista Championships define the cappuccino as having “a minimum of 1cm of foam depth”, the flat white usually has around 0.5cm of foam. 

Technically, this makes the milk more suitable for pouring latte art as there is less microfoam, meaning the milk is less rigid. This allows skilled baristas to pour more intricate and detailed latte art patterns.

Evangelos Koulougousidis is the lead barista at WatchHouse in London. He tells me that the definition of a flat white can depend on where you are; however, he believes that the drink should always allow the characteristics of the coffee to shine through.

“The flat white is a beverage that highlights the nuances of coffee, such as the origin or roast profile,” he says. “When I dial in espresso for a flat white, the flavours of the coffee need to stand out against the milk.”

Evangelos explains his own flat white recipe begins with a dose of 18g and a yield of 36g.

“The 1:2 ratio usually works with the majority of coffees,” he says. “After initially using this ratio, I taste the drink and play around with the grind size before changing the dose, or the yield.”

He tells me which flavour attributes work best in a flat white.

“For a delicious flat white, we don’t rely on the sweetness of the espresso. Instead, we rely on the acidity of the espresso to allow all those flavour characteristics to cut through the milk,” he notes. “A balanced espresso doesn’t necessarily mean you’ll have a balanced flat white when you add the milk – there’s so much more to it than that.”

Charles says that the customer’s preference for how intense they want their coffee to taste often dictates whether they should order a single or double shot flat white.

“I personally like my flat whites with a single shot of espresso in a smaller 150ml cup,” he says. “I typically use a recipe with a 20g dose and 40g yield, extracted in 28 seconds. 

“I then split that shot between two flat whites and top them up with steamed milk,” he adds.

Tips for perfecting the flat white

For baristas who are new to the specialty coffee industry, perfecting a flat white can take some time.

Although the drink is generally smaller than lattes and cappuccinos, a flat white is still generally around two-thirds milk. As such, milk is a crucial ingredient and it’s important for baristas to pay attention to how they steam and pour milk when preparing one.

“It should have a harmonious balance of espresso and textured milk,” Evangelos explains. The milk will compliment the nuances of the espresso, creating a harmonious beverage that will highlight all those flavours that made this coffee special.”

Coffees roasted for espresso (typically a medium roast profile or darker) tend to work best in milk-based beverages. This has led some roasters to develop “milk-based blends”, (notably ONA Coffee in Australia), which are complementary to the sweetness and creaminess of milk.

“I prefer using a medium roast blend that is strong enough to cut through the milk, but also has minimal bitterness,” Charles explains. “Make sure to use high-quality coffee and perfect your steaming technique to create silky microfoam with minimal froth.”

To create microfoam, baristas need to steam cold milk by incorporating air into the liquid as it heats. It is recommended that baristas fully aerate milk before 38°C (100°F) to ensure that the microfoam is as smooth as possible. During this process, small air bubbles are trapped in the liquid by milk proteins.

“Banging” and “swirling” milk after steaming also helps to break down any larger air bubbles that can negatively affect the mouthfeel of a flat white. The smaller the air bubbles are, the smoother the texture will be – resulting in a better experience for the consumer.

However, this can all depend on the type of milk you use. Steaming and pouring techniques can vary based on whether you prefer cow’s milk or plant milks. For example, soy milk foams much more easily than cow’s milk, so baristas need to be more mindful when steaming it.

Can you make a flat white at home?

As more and more consumers show interest in making their own café-quality beverages at home, the flat white naturally enters the conversation. But is this possible?

For starters, we need to consider that it takes a considerable amount of time for baristas to learn technical skills, such as steaming and pouring well-textured milk. Most baristas receive weeks or months of training to prepare high-quality coffee using commercial coffee shop equipment, which is inaccessible for the majority of consumers.

However, the market for home and prosumer espresso machines is evolving to meet the growing demands of home coffee consumers. Now more than ever, there are more high-quality and accessible machine options that can steam milk well enough to create a flat white. 

“In the end, coffee is all about taste preferences,” Evangelos concludes. “If you invest in the right equipment at home, you will be able to explore a wider variety of coffees at your own pace.”

While it may take home consumers longer to perfect their milk steaming techniques than professional baristas, with plenty of practice and patience, making a high-quality flat white at home is possible. 

But it should be noted that there are a number of factors to consider beyond the espresso machine and the steam wand – including the milk jug you’re using and the type of milk that you prefer.

Many milk-based espresso drinks are prepared differently around the world, and the same can be said for the flat white. 

Over the years, the drink has become one of the go-to beverages in many international specialty coffee shops. No matter where it was invented, who came up with it, or how it was originally prepared, one thing is for sure: the flat white will certainly be around for many more years to come.

Enjoyed this? Then check out our article on cappuccino variations around the world.

Photo credits: Matthew Deyn, Eli Kubikova

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While brewed coffee itself is cholesterol-free, recent research has apparently suggested that the oils in coffee can affect how the body metabolises and regulates cholesterol.

So, how accurate is this information? How concerned should you be? And is there a way to extract less of the oils from coffee if this claim is accurate? I spoke with two coffee researchers to find out more.

You may also like our article on coffee, health, and wellness.

What is cholesterol?

Cholesterol is a lipid (a fatty substance) which naturally occurs in both humans and animals. For humans, around 80% of cholesterol is produced by the liver, but we also intake cholesterol from the food we eat – mainly animal-based products.

The liver combines cholesterol with triglyceride fats to make lipoproteins, which then circulate throughout our blood. Although it often carries negative connotations in a nutritional context, cholesterol actually plays an important role in maintaining normal organ function, especially in the brain, nerves, and skin. 

But too much of a particular type of cholesterol (low density lipoprotein or LDL cholesterol) can result in several health problems, including an increased risk of heart disease.

Chahan Yeretzian is the head of the Coffee Excellence Centre at the Zurich University of Applied Sciences.

“Cholesterol isn’t inherently ‘bad’ – our bodies need it to build cells and produce vitamins and other hormones,” he says. “Coffee doesn’t contain cholesterol, but it affects how our bodies produce cholesterol, therefore it affects the levels of cholesterol in our bodies.”

This is because of the oils present in coffee. Research from the Institute for Scientific Information on Coffee found that two compounds found in coffee oils – cafestol and kahweol – can raise cholesterol levels. 

“Cafestol and kahweol are two specific compounds that belong to the family of coffee oils,” Chahan explains. “They are also known as ‘diterpenes’.

“Cafestol in particular affects the cholesterol levels in blood,” he adds. “It’s the most potent cholesterol-raising compound identified in the human diet.”

However, there are some benefits to consuming these compounds. A 2002 study from the Food and Chemical Toxicology Journal concluded that both cafestol and kahweol have been found to have anticarcinogenic properties in animals – meaning they can prevent or delay the development of cancer.

Extracting oils from coffee

Anja Rahn is a senior scientist at the Wageningen Food Safety Research institute in the Netherlands. 

“Lipid (or oil) content in coffee varies between arabica and robusta, as well as between coffee varieties and origins,” she tells me. Generally, arabica contains around 60% more lipids than robusta, but this can depend on the variety.

It’s inevitable that when brewing coffee, some of these oils will be extracted and consumed. However, this largely depends on the extraction method that is used.

“Espresso has the highest lipid yield per volume,” Anja explains. “This is because it’s a more concentrated beverage compared to filter coffee. The finer grind size and higher brewing temperatures also extract more compounds from the coffee.

“Turkish coffee has the second highest levels of lipids, with around half of the yield of espresso,” she adds. “This is because Turkish coffee also requires a finer grind size and higher brewing temperatures, but a higher volume of liquid is extracted, so it’s a less concentrated beverage.”

In general, full immersion brewing methods (including Turkish coffee) are more likely to extract more of these oils. This is because the coffee grounds are in contact with the brewing water for the entire extraction period.

As a result, some studies have indicated that full immersion brewing methods extract more oils, and are therefore associated with slightly higher cholesterol intake. This is most likely because higher levels of oils (including cafestol and kahweol) are extracted in full immersion brewing methods compared to pour overs.

However, Chahan points out that there is no direct link between coffee consumption and the increased risk of heart disease, as there are many other unaccounted variables which could also add to the risk.

“Coffee consumption does not directly increase the risk of heart attacks and strokes,” he says. “There are indications that moderate coffee consumption can actually reduce the risk of heart attacks and strokes.

“This could be because coffee is more than just cafestol,” he adds. “Other compounds in coffee may neutralise or even reverse the negative health effects of consuming more lipids in coffee.”

So, can you reduce the levels of oils in coffee?

Although cafestol only makes up between 0.4% and 0.7% of the total weight of arabica coffee, some consumers may still want to reduce their intake. But is this possible?

“Cafestol isn’t water-soluble because it’s an oil,” Chahan tells me. “But if coffee is extracted at very high temperatures (such as when using a moka pot) or if the grounds are poured into the cup and consumed, then the intake of cafestol can increase.

“Research has shown that drinking Turkish coffee can lead to higher levels of cholesterol as more lipids are extracted,” he adds. “However, when drinking filter coffee, there is usually no increase in cholesterol levels because there are very few of these oils in the liquid.”

For consumers who are concerned about the difference in intake, Anja recommends drinking filter coffee, as percolation brewing extracts less of these oils. To do this, consumers can use brewing devices like the V60 or Kalita Wave. 

“Filter coffee is technically a less efficient extraction method than immersion brewing,” Anja explains. “This is because the filter acts as a physical barrier, the grind size is coarser, and the brewing temperature is lower.” Ultimately, this means that smaller volumes of oils will be extracted from the coffee.

Paper filters also help to minimise the levels of extracted oils, especially when compared to metal and cloth filters. This is because paper absorbs more oils than cloth, whereas metal allows the oils to pass through into the liquid.

Anja tells me: “If you do prefer more oils in your coffee, you can use a metal filter to increase the yield of lipids.”

The roast profile can also affect the levels of cafestol in coffee. 

“Longer roast profiles can decrease the levels of cafestol in coffee,” Anja says. “So coffees roasted for espresso will have lower levels of cafestol, but the finer grind size and smaller concentrations will extract more cafestol.”

For coffee drinkers who are conscious of this, opting for medium to dark roasts could help.

Considering the health benefits of coffee

Although cafestol and kahweol are known to influence cholesterol levels, these oils also have a number of significant benefits on wider human health.

“Most research in this field focuses on oils in green coffee, which are used in the pharmaceutical industry,” Anja explains. The nutraceutical properties of coffee byproducts (including husk and silverskin) are believed to have a number of health benefits.

But it’s not just coffee oils – there are many compounds in coffee which have positive effects on health. A study from the scientific journal Nature found that caffeine is one of 24 compounds that can help to regulate the production of enzymes in the brain.

Based on decades of research, it’s evident that coffee can be enjoyed as part of a healthy lifestyle. It’s recommended that coffee drinkers should sensibly regulate their consumption to mitigate the likelihood of raising their cholesterol levels.

Anja tells me that a balanced lifestyle is essential to experience the many positive effects of coffee.

“Your body makes cholesterol naturally, so the main thing that consumers need to do is live a healthy lifestyle and avoid drinking very high volumes of coffee.

“Coffee isn’t a necessity, but many people enjoy it around the world,” she concludes.

It’s clear from this article that while there is a link between the oils in coffee and cholesterol regulation, this is a very minor concern for many. For those who need to be more aware of their cholesterol, however, there are a number of ways to reduce the amount of cafestol and kahweol you consume.

However, at the same time, it’s worth noting that consuming a reasonable amount of coffee actually has a number of notable health benefits, including helping to mitigate Alzheimer’s, diabetes, heart disease, and other serious medical conditions.

But for those who want or need to be more aware of their cholesterol levels, there are various ways to reduce the levels of oils extracted from coffee, thereby minimising the risk of higher cholesterol.

By having a more mindful approach to coffee consumption, we can make sure that it’s enjoyed as part of a balanced and healthy lifestyle for many people around the world.

Enjoyed this? Then read our article on exploring alternative coffee beverages.

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Disclaimer: we are not a medical publication. No material in this article is intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek medical advice from a qualified healthcare professional.

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In many cases, honing these skills gives baristas the foundation they need to advance in their careers, should they have the desire to.

However, moving from a barista position to managing a coffee shop, or even to another role in the coffee industry, can be difficult for many.

So, what are the options for baristas looking to move forward in their coffee careers? To find out, I spoke to three coffee professionals. Read on to find out what they told me.

You may also like our article on what a head barista does.

Investing in baristas

For any barista that is serious about career progression, professional development is understandably important.

For coffee shop owners, investment in staff is one of many key factors for long-term growth – especially in an industry with high staff turnover rates. In the UK alone, the hospitality industry has an annual turnover rate of 30%, which has been exacerbated by issues such as Brexit and Covid-19.

Moreover, training can demonstrate to baristas that employers are invested in their career development. Without sufficient training, baristas may not be able to advance in their careers at all.

Izzy Austen is the Head of Development & Marketing for Baristas On Tap. The company connects freelance baristas with a number of coffee shops in the UK, US, and EU.

“It’s important that baristas are given the opportunities to grow into other roles if they so wish,” she says. “Many baristas leave their positions simply because their cost of living is too high for the low wages they earn.”

In some major cities, the cost of living can sometimes be too high for a standard barista salary. For example, Numbeo estimates that the average cost of living in London per month is around £882 (US $1,150) before taking housing into consideration.

With the London Living Wage currently set at £11.05 (US $14.40), this averages out to a pre-tax monthly income of around £1,770 (US $2,306) for most baristas – leaving them with little disposable income after the previously mentioned costs, plus housing.

“We need baristas to remain in the coffee industry, otherwise we won’t be able to staff coffee shops, which is something we have already started to see,” Izzy tells me. 

The negative effects of the pandemic have also exacerbated the hospitality industry’s staff issues. Lockdowns and stay-at-home measures have not only reduced footfall in coffee shops, but have also forced staff who test positive for Covid-19 to remain at home. This can put further financial strain on baristas, as well as more pressure on the reduced workforce in coffee shops.

Opportunities for growth

Izzy believes that there are a number of skills baristas can hone which set them up well for career development.

“A barista role is so multi-faceted,” she says. “The experience gained is crucial to other positions within the specialty coffee industry.”

One of the ways in which baristas are able to branch out into other roles is through coffee competitions. Training for competitions, notably national coffee championships, help baristas to develop their skills and establish themselves in the specialty coffee industry.

James Wise is the 2017 Coffee Masters Champion. “Competing is one of the best ways to train yourself in making coffee,” he says. “Winning will, of course, bring a spotlight along with it.”

However, he adds that long-term, sustainable career development for baristas should not solely be based on taking part in competitions.

“Winning a coffee-making competition doesn’t make you management material; it makes you good at making coffee,” James explains. “A competition shouldn’t just be a ticket to the top.”

As well as honing their coffee-making skills, baristas also need to develop an understanding of how coffee shops operate as businesses. This means building on more practical skills, such as staff training, stock management, and menu development.

“Business owners and management want to make money; it’s a necessity,” James says. “As a prospective leader, you need to help the business to make more money.

“If you are able to action each task you perform by asking yourself how it could be done more efficiently or to a higher standard, then more recognition from employers will follow.”

How can baristas develop their management skills?

Ryan Garrick is the Head of Coffee for WatchHouse in London. He explains how baristas must have an “awareness of the entire environment around them” in order to understand the scope of their own role within the coffee shop.

“It’s essential that we have clear roles in the coffee shop environment, with baristas, runners, and chefs working together,” he says. “When appropriate, baristas should be ready to support their team in order to improve both the experience of their colleagues and the customers.” 

Ultimately, by doing this, baristas can gradually pick up skills necessary for managerial roles. While baristas must be aware of their own workflow to improve efficiency, management positions require a more broader understanding of team operations.

“Understanding bar workflow when the shop is busy compared to when it’s quiet is something that so many people can overlook, but it’s key to running an efficient business,” Izzy tells me. 

“Managing people is crucial, as well as empathising and listening to the people in your team.”

Tools such as personal development plans can help baristas to identify their individual goals for career development, as well as highlighting the areas where they may need to improve.

Ryan believes that coffee shop owners ultimately need to provide these tools and assist in implementing them.

“We need to develop clear pathways, listen to team members, and ensure that we provide the tools to facilitate the development that they want.”

This is especially important for groups who are often underrepresented in the coffee industry, as they generally face more barriers to career development than others.

Clear, constructive communication between baristas and their employers – as well providing a space for baristas to vocalise any concerns – are essential to improving diversity and inclusivity in the coffee sector.

Taking the initiative 

As the specialty coffee industry has grown over the past few decades, there has been an ever-growing number of opportunities for baristas to advance their careers. And while training, investment, equal opportunities, and hard work are all crucial to successful career development, taking the initiative is also important.

To start, Izzy explains how baristas can use social media to connect and network with other coffee professionals. 

“Lockdowns saw baristas take more control of their online presence, and as a result, created more roles involving behind-the-bar social media content.”

In the coffee industry, coffee influencers are becoming increasingly popular, including baristas and competition winners. By 2022, it’s estimated that the influencer marketing industry will be worth around US $15 billion – meaning it’s a lucrative job market for those who can successfully navigate it.

As a result of Covid-19, consumers began brewing more coffee at home, which created a new market for coffee education. Through social media platforms like TikTok and Instagram, baristas have been able to disseminate their coffee knowledge and establish themselves further in the coffee industry.

“Other options for baristas such as freelancing, jobs with additional perks, and four-day working weeks have become popular as a result of the pandemic,” Izzy adds.

Ultimately, career progression of any form is down to what the barista wants for themselves in the long term.

“We need to remember that everyone has individual ambitions,” Ryan explains. “Perhaps a barista is interested in moving into roasting, or perhaps they want to open their own coffee shop and want to learn more about café management.”

There’s no right or wrong way for a barista to progress in their career, and there are a number of aspects to consider when it comes to developing as a coffee professional. 

As long as they are provided with the appropriate tools, receive adequate support, and have the same opportunities as others, career development in the coffee industry is more than possible.

Each barista will have their own ambitions with working in a coffee shop, particularly with regards to which direction they want to take in their careers. Whether it’s a head barista or training role, or switching to roasting or green buying, there are certainly opportunities for career development in the wider industry. 

But to achieve these, it’s imperative that baristas are incentivised to move forward and progress. This can only be achieved when coffee shop owners invest in their staff and give them the space and resources to grow.

Enjoyed this? Then read our article on looking out for barista wellbeing after Covid-19.

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It wasn’t until the late 20th and early 21st century, however, that this beverage started to become popular further afield in the US. Since then, it has played a role in the wider rise of cold coffee.

I spoke to two coffee brewing champions to get a better understanding of how this drink is prepared, how to brew the perfect cup, and how it’s different to cold brew. Read on to learn more.

You might also like our article exploring alternative coffee beverages.

The fundamentals of flash brew

First things first: with flash brew or Japanese iced coffee, you should start by using a pour over coffee brewer, such as a Hario V60 or Kalita Wave.

The concept is simple. You retain the same ratio of water to coffee, but a proportion of your water weight is frozen as ice. The ice is placed in the server beneath the dripper, while the remaining water is heated to your target brewing temperature and used to brew a kind of pour over coffee concentrate.

This results in a brew that is hot for a brief moment before being quickly chilled, which allows for more nuanced flavours in the final cup. 

As with normal filter brewing, following a specific recipe is important, if not more so because of the addition of ice.

To understand the process more closely, I spoke with 2020 UK Brewers Cup Champion Matteo D’Ottavio. He currently works as a barista at WatchHouse in London. 

“The way to prepare Japanese iced coffee is to create a concentrate with the first part of the brew, and then balance it with the ice,” he explains. “This way, you get the right amount of solubles without losing the strength.”

He adds that most of the coffee’s soluble compounds are extracted during the first 50% of your brew, while the second half is really there to balance the cup. 

Matteo also notes that as well as having a defined recipe, getting your brew ratio right is vital.

“I like to create a beverage with a coffee to water ratio of 1:17,” he says. “Some 65% of the total water should be hot, while the remaining 35% should be ice.”

This is why it’s key to weigh out both the water you’re going to brew with, as well as the ice you’re putting in your cup or server. Make sure it equals your total brew weight, otherwise your brew won’t be properly balanced.

Flash brew recipe

Below you can find an example flash brew recipe using 30g of coffee, which will yield 500g (around enough for two cups):

You’ll need:

• 30g coffee 
• 325ml water, heated to between 90°C and 96°C
• 175g ice
• Pour over dripper
• Filter paper
• Server or jug with a capacity of more than 500ml
• Kettle
• Grinder
• Timer
• Scales

Instructions:

1. Weigh out your coffee and grind it, medium-fine. The coffee will need to be finer than usual for pour over, as you are using less water.
2. Boil your water and load your ice into the server or jug.
3. Place your filter into your dripper, and rinse it through with hot water. Don’t do this over your server, however, as the ice will melt.
4. Place your ground coffee into your dripper.
5. Saturate the coffee bed with your water (60ml to 90ml), and let the coffee bloom for 30 to 45 seconds.
6. Resume pouring in concentric circles, filling in stages. Pour slowly, aiming to reach your total brew weight by around 2 minutes.
7. Once the brew water has drained, dispose of the filter and coffee, then serve and enjoy.

Finding the sweet spot

Just as with filter coffee, it’s important to experiment with your recipe and tailor all the different brewing variables

Former UK Brewers Cup champion Lisa-Laura Verhoest, who’s currently the coffee manager at GAIL’s Bakery in London, tells me that the true beauty of Japanese-style iced coffee lies in its potential for experimentation.

“You can really tailor the recipe to get the best out of your brew,” she says. “Because you’re brewing with hot water and there’s so much more energy in the water, you’ll get a lot more complexity in your cup, compared to when you steep cold brew over time.”

This is the main reason why the flavour profile of a cold brew coffee is smoother and sweeter, while flash brew retains its acidity and brightness.

“To achieve a good flash brew I’d say it’s best to use a coffee that is quite high-grown, with a good amount of acidity and brightness to it,” she notes.

To get the most out of your brew, she recommends making sure that your ice makes up no more than 30 to 40% of the total water weight, to allow for proper extraction. To compensate for this, she also uses a finer grind, as mentioned in the recipe above.

“We need to remember that we’ve still got the same amount of coffee, but less water to extract all the flavours,” she adds.

On the other hand, Matteo not only adjusts the grind size, but also the water temperature.

“I like to grind my coffee finer than usual and brew with a water temperature below 90°C,” he says. “With this method, you get good extraction, but you won’t need more ice to cool down the coffee.”

Choosing right coffee

Matteo says that the type of coffee you use will depend on your personal preference.

He says: “For flash brew, I usually prefer fruity or floral coffee with bright acidity, but if you prefer something sweeter with chocolatey and nutty flavours, go for it.” 

Lisa-Laura agrees, saying that you should take the time to find a coffee you like, whether it’s a specific origin or a roast profile. She notes that changing our the actual brewer itself can help to amp up or dial back certain flavour notes.

“You can choose the device that will help you achieve the best flavour for that particular coffee,” she says. “If I’m brewing an Ethiopian coffee, and looking for lots of bergamot and floral notes, I’m going to be using my V60.

“Meanwhile, If I know that I’m going to be brewing a Costa Rican, where I expect a base note of chocolate and some higher notes as well, I’m going to be using my Kalita,” she adds. “I feel like a Kalita is the best way to get all of those flavours out into the brew.”

Generally speaking, it’s a good idea to start with what you have and explore a range of coffees for each new brewing method. Japanese iced coffee is no different.

Flash brew today

Although flash brew is certainly more well-known today than it was a few decades ago, it’s not as widely offered by specialty coffee shops as you might expect. 

Nonetheless, it can be a great addition to a coffee shop menu and can help encourage coffee drinkers to explore new flavours. 

While it might also sound like a lot more effort than cold brew, flash brew can actually be made with a batch brewer and some ice. 

“It is actually much more efficient and cost effective to use a batch brewer to make Japanese iced coffee than to steep cold brew for 12 to 24 hours,” Lisa-Laura tells me.

It’s also interesting to see forward-thinking coffee professionals experimenting on this classic technique to innovate with cold coffee flavour profiles. For example, Matteo tells me that he was impressed by the work of 2019 Brewers Cup Champion Lewis Maillardet. 

“Lewis’ technique consists of pouring the first part of your coffee in an empty vessel, pouring the rest over ice, and finally adding that first pour to the iced brew,” he explains.

“We noticed that the coffee was brighter with a more vibrant acidity if we avoided the thermal shock that would occur when you poured the whole brew onto ice straight away.”

Today, flash brew isn’t as prominent among the global coffee market as one might expect, with cold brew having taken the lead. Nonetheless, its unique preparation method means it often has a brighter, cleaner, and more aromatic flavour profile. 

As the Covid-19 pandemic has already forced coffee consumers to experiment with home brewing, however, it will be interesting to see whether or not flash brew coffee becomes more prominent in the months and years to come. 

It is quick and easy to make, and certainly could become a summer coffee favourite if it becomes more popular. Whether or not this will be the case, however, remains to be seen.

Enjoyed this? Then try our article exploring Indonesia’s iced coffee revolution.

Photo credits: Matthew Deyn, Unsplash

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However, the process of opening and managing multiple sites can be fraught with setbacks and challenges, which need to be navigated and negotiated carefully. Shifting from operating one coffee shop to multiple is a challenge. 

Ultimately, it is crucial for business owners to establish systems for managing multiple sites across a larger area. Planning is important. To learn more about what coffee shop owners should consider when setting out on this journey, I interviewed two coffee shop owners from Europe. Read on to find out what they told me.

You might also like our article on managing customer expectations in your coffee shop.

Plan ahead

When setting up a new coffee shop, there are plenty of factors to consider. Once you get the keys, starting out in your new branch can be an exciting yet stressful opportunity. 

Before you do, you need to sit down and make a plan. How will your new branch be the same as your existing premises? How will it be different? Keeping your locations consistent is important, but you need to make each one stand out too.

José de León Guzmán is the owner and operator of Kofra in Norwich, England. He says that the plan should be all about thinking long-term and keeping customers interested.

“Each detail of each shop is well-thought-through and planned ahead,” he says. “Each business has to have its own soul and add value to the market.”

Without this, and without a strong identity for each location, competition may simply be too strong for people to be interested in your new store.

Standardise your systems

When running a single independent hospitality business, it can be simple to have a single, undocumented procedure for each system or process. While convenient, however, this is not scalable. 

Jackie Tran is the owner of Mazelab Coffee in Prague, Czech Republic. For him, having common systems for all staff at all locations keeps things running smoothly.

“The key to success is to ensure you have high-quality staff and a team that can work together as one,” he explains. “Once you have that, create a scalable, sustainable system within the team which allows them to coordinate, gain control, and work effectively.”

By making these best practices more accessible, you can improve quality earlier in each individual location’s journey, and provide more value to stakeholders.

In James Hoffmann’s book The Best of Jimseven he explains how he regrets not establishing norms right at the start.

“Starting good habits early and building better systems from the beginning would have got us so much further more quickly,” he says.

Standardising systems doesn’t have to be as intimidating as it might sound, either. For instance, it might be as simple as writing down a common process for dialling in that is shared with trainees. Often, baristas will teach each other this, but people will forget steps, and over time, the process will change, whether you mean for it to or not.

Dialling in is just one example; there are plenty of areas where you can record you processes. Ultimately, in time, with a clear framework for most of their day-to-day tasks, baristas should learn much more quickly, helping your site run more efficiently and smoothly.

If you’re roasting at your new site, too, developing good systems becomes even more important.

“We didn’t plan on how to store the beans, where to store them, roasting mistakes, and all of the other steps to learn,” José admits. “We had to start from zero on something that we didn’t know.”

The reality is that these systems and norms are far more difficult to implement once your business is already established. Getting a headstart is vital.

Location, location, location

It is common knowledge that location is a key factor when opening and managing a new coffee shop. But even with this insight, choosing a new spot can still be difficult.

There are a number of things to consider when choosing a new location. To start, opening stores on opposite ends of a city can pose several logistical challenges.

During the early days of your new location, the business will certainly benefit from being close to an existing branch or branches. For instance, staff should be able to easily move between stores to cover shifts and provide training.

As well as helping with deliveries both to and from your store, customers might begin to associate a certain area with your brand, giving you the edge over your competition.

However, not every issue is easy to address. Even the most experienced coffee professionals have trouble with this stage of the process. 

For example, in his book What I Know About Running Coffee Shops, Irish barista champion Colin Harmon suggests that selecting a location is the problem that he finds “hardest to advise on”.

Ultimately, this is all about finding the right balance between value for money and a high-footfall location. This may be why many business owners will spend a good deal of time getting an idea of how many people pass through an area before they take the leap. 

In reality, it won’t be until opening day that an owner will start to truly understand their customer base and get a feel for how things will be in the long run. Furthermore, José thinks that you need to find the sweet spot between maintaining your existing brand identity and giving a new location its own feel.

“One site can’t be the same as the other,” says José. “There are different audiences for every shop. We always try to profile the audience that we are looking for and then we go and open and try to reach them.”

Perhaps it’s this understanding that can help to give a new specialty coffee shop its foundations in a challenging market. Unlike a larger commercial coffee chain, an independent brand can’t rely on large volumes or huge marketing campaigns to drive revenue. 

José’s advice for brands planning to expand their chain is to set themselves apart with branding and quality.

“Get an identity that is recognisable not only from a branding perspective but also in regards to service,” he suggests. “Remember, you’re in the service industry, rather than the specialty coffee industry.”

In the end, it will be a combination of great service and high-quality products that helps your coffee shop to become popular.

After initially facing problems with opening his second shop, José says he has found success with this strategy, and notes that his “neighbourhood” coffee shop sites have become hubs for their respective local communities.

People before profits

The right personnel will go a long way when you’re operating several different locations. For instance, your manager or head barista will play an incredibly important role in establishing consistency and accountability across multiple sites.

Remember that you can’t be in two places at once. You need to bring in leaders that you can trust if you want to succeed at branching out.

Many businesses also benefit from establishing a positive, clear company culture. Although this isn’t necessarily the most visible element of your business, it’s unlikely that your staff will want to stay with you for the long haul without it. 

It is not so much what is being done that matters here, but how it is being done. In essence, this means little things can go a long way when building a team that values its work. After all, you want employees who enjoy coming to work every single day.

One way to enable this is to use technology to help the team to communicate more effectively. If you’re able to, you can also use team tools such as Slack or Todoist, which can connect different teams, making it easier to delegate tasks and share updates.

“We’ve decided to have one communication channel which we use as part of a daily routine,” Jackie says. “Some might say we’re in contact 24/7, since we’re effectively online all the time.”

This can go a long way to resolving frequent day-to-day problems, while helping the owner to focus on more urgent matters.

Effective recruitment & training

Training is another important area of focus. Making sure your employees feel appropriately equipped to carry out their tasks is key.

José says it makes sense to have a clearly structured system for integrating new team members. 

“We allocate between 180 to 200 hours of one-to-one training before staff get onto the floor,” he explains. “We have grown steadily but sustainably, because for us the key has been training our staff.”

While this approach may seem inconvenient to some, the extra effort put in during the early stages can pay dividends later down the line. 

Today, more than ever, it is prudent to consider whether the person you are hiring is the right fit for the business as a whole. Ask yourself the following questions: do they have similar values? Might they be better placed in another role? What are their goals for the future? 

“We can always teach you how to serve coffee, wine, and beer, but we can’t teach you how to be nice,” José concludes.

It’s clear that thorough planning and paying attention to detail can save a lot of headaches in the long run when you’re branching out your coffee shop business. However, one should also remember that a specialty coffee business is all about service, and that makes the human element equally important.

To manage multiple coffee shop sites effectively, it’ll help to find a balance between systems that keep things in place and the human element that keeps customers coming back. When you finally find that balance, your operation will be stronger for it.

Enjoyed this? Then check out these tips to improve financial efficiency in your coffee shop.

Photo credits: Kofra Coffee, Mazelab Coffee

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As part of this, consumers are becoming more educated on how coffee can be prepared at home, with a growing focus on brewing “café-quality” beverages.

Consequently, more and more coffee companies catering to the home market are adapting to these evolving consumer expectations, and their messaging is changing as a result. An example of this is the emergence of the phrase “barista-grade”, whether it refers to equipment, instant coffee, or even plant milks. 

The term implies a product of a higher quality standard, and one which caters to the more discerning coffee drinker. But what does the word actually mean? What makes barista-grade products stand out from their competitors, and how are these products developed?

I spoke with two industry professionals to gain their insights. Read on to find out what they told me.

You may also like our article on buying home espresso machines.

Does “barista-grade” mean “specialty”?

Despite the recent surge in popularity of the specialty coffee sector, the term “specialty” was originally coined in 1974. In an issue of the Tea and Coffee Journal, Erna Knutsen described specialty coffee as being high-quality, with unique flavour profiles.

Today, the word “specialty” is used by baristas, roasters, and coffee businesses alike – typically as an indication of both higher-quality coffee and a shift in coffee culture. And while the word “specialty” can sometimes be erroneously interchanged with terms like “third wave” and “independent”, consumers largely associate specialty coffee culture with quality and better service.

Another term that stakeholders in the coffee industry are starting to use is “barista-grade”, albeit this is far less prominent than the word “specialty”.

“Barista-grade” as a term has most likely come from the growing appreciation for the role of the barista in the specialty coffee segment. This phrase is typically associated with coffee products, brewing equipment, and plant-based milks which are formulated for specific use in coffee beverages.

Muna Mohammed is the founder of Eight50 Coffee, a specialty coffee brand based in Ottawa, Canada. She tells me how he would define barista-grade coffee.

“Generally, [it’s equipment or a product] which helps to achieve a quality beverage that mimics one prepared by a skilled and experienced barista.”

Broadly speaking, the knowledge and skill of the barista are have become more admired by consumers, and was something many missed during Covid-19 lockdowns around the world. Subsequently, as more people attempted to recreate café-quality coffee at home, they naturally sought to replicate the expertise of their favourite barista.

Toby Weedon is the Barista Development Manager EMEA at Oatly. He believes that the term “barista-grade” generally resonates more with younger coffee consumers, who are naturally more aware of the specialty coffee market.

“Today, people in general have a more informed relationship with coffee and naturally associate the term ‘barista’ with high-quality coffee,” Toby says.

“The barista community has done a great job over the past few years building consumer interest in higher quality coffee.”

So, what about barista-grade products?

As the coffee industry has grown over the past decade, so too has the diversity and quality of products marketed as “barista-grade”.

One of the most prominent examples of this is the plant milk sector. According to a report from Future Market Insights, the global dairy alternative market is expected to hit over US $30 billion by 2031. Further reports from Mintel indicate that some 44% of UK consumers aged between 25 and 44 opt for plant-based milks – often in coffee shops, too.

Naturally, with the rising demand for non-dairy milks in the coffee sector, companies have sought to develop plant-based options which replicate the taste, texture, and foaming capabilities of dairy.

“The demand for plant-based products is increasing rapidly, as more and more people are looking to make more sustainable food choices,” Toby tells me. “This is reflected in the popularity of Oatly’s Barista Edition milk.”

Overall, oat milk sales in the US increased 212% during 2020. According to marketing research firm Nielsen, this was the largest increase of any food item compared to the previous year.

The ever-growing demand for oat-based options can partly be attributed to the popularity of the Oatly brand. Oatly first launched in the US, not through supermarkets or smaller grocery stores, but in specialty coffee shops.

Oatly’s barista-formulated milk became a benchmark for plant milks in coffee shops. It was widely well-received by baristas for its foamability and creamy texture.

“Oatly Barista Edition is designed specifically to work with coffee and other hot drinks,” Toby explains. “It has a higher fat content than our other products, which means it steams, textures, and pours really well.”

The addition of the acidity regulator dipotassium phosphate also ensures that Oatly Barista Edition mixes well when added to coffee. 

Toby adds: “As well as having a rich creamy taste which balances well with espresso, Oatly Barista Edition has also been developed so that it doesn’t curdle or split when combined with light roasts or more acidic coffee.”

Do barista-grade products help make quality coffee more accessible?

Generally, specialty coffee shops adhere to higher quality and sustainability standards, including with beverage preparation. 

Baristas are typically trained for weeks to months on how to prepare high-quality coffee using commercial coffee shop equipment – which is largely inaccessible for everyday consumers.

But as specialty coffee becomes more popular with consumers, more people are attempting to prepare better quality coffee drinks at home. 

Muna points out that coffee equipment manufacturers are increasingly catering towards the rising demand, and launching “barista-grade” or “home barista” models of their equipment.

“There has been huge expansion in the last few years focusing on ‘barista-grade’ coffee equipment that can be used at home,” she says. “This is everything from electric kettles to milk frothers and even quality espresso machines that can [deliver quality from a home kitchen]. 

“The manufacturing quality, lower price points, and ease of use have made it so that [replicating] barista-quality coffee is more attainable at home.”

As well as insinuating a higher level of quality, the term “barista-grade” also offers less experienced consumers an accessible way to learn more about specialty coffee.

Toby also notes that the increasing awareness and use of the phrase “barista-grade” can help to break down barriers between barista and customer, improving wider coffee sector education as a result.

“It demystifies the coffee industry and invites consumers to become more educated,” he explains. “We also have a great opportunity to educate coffee businesses in sustainability and plant-based alternatives so that they can help people to make more informed choices.”

Muna adds that it’s important for coffee businesses to disseminate knowledge to consumers, and to educate them – it makes customers appreciate the work of the barista even more, and helps to lead to greater awareness of the sector.

“If you want people to use and enjoy your product, you need to also give them the tools to be successful,” she tells me. “We want our customers to be equipped with the resources to prepare drinks using different brewing methods to achieve the best tasting coffee.”

Improving consumer knowledge

From “sustainability” and “third wave” to “artisan” and the proliferation of the word “specialty”, it’s clear that the coffee sector responds to terminology that some might call buzzwords. The increasing use of the word “barista-grade” in product branding is just another example. 

It’s also safe to conclude that emerging terms like these do have an influence over consumer purchasing behaviour and product development within the sector.

But the growth of the term “barista-grade” could moreover be indicative of a gradual shift towards consumers learning more about coffee.

“Developing barista skills requires a lot of training, practice, and creativity,” Muna explains. “The more you learn and create, the better your skills become – whether it’s in-store or at home.

“With so many recipe videos on TikTok, Instagram, and Facebook, many consumers are turning to social media to find how-to recipe videos for the latest drink trends.”

Insights from market trends company Foresight Factory found that since 2015, Instagram posts of “photogenic” coffee have increased a staggering 4,500%. 

Undoubtedly, these have come to include images from consumers preparing their own coffee at home as beverage preparation skills improve.

Toby, meanwhile, tells me that the growing use of terms like “barista-grade” can help consumers understand the differentiation between products of different quality in the market. 

While its definition will vary from brand to brand, and it is arguably still a marketing buzzword, there’s no doubt that we’re seeing more and more “barista-grade” products emerge in the coffee sector.

We can conclude that its growing presence across the sector is the result of increasing awareness and interest from consumers in the quality of their coffee and the equipment used to prepare it. 

Whether the phrase will evolve in the future remains to be seen, but one thing is for sure: it shows that more and more people want to replicate the café experience and the skills of the barista from the comfort of their own homes.

Enjoyed this? Then read our article on how to make barista quality espresso at home.

Photo credits: Oatly, Unsplash, Eight50 Coffee

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