Like many other competitions in the coffee sector, the WBC relies on a number of sponsors to provide equipment, products, and funding to run the event. For competitors, this means they have to use specific espresso machines and grinders, as well as any other particular products provided to them.

There are clear benefits to this. The most obvious is that bringing your own espresso machine or grinder to the competition is costly, not to mention a logistical nightmare. However, not all World Barista Championship competitors have equal access to official equipment prior to the competition. This means they must practise with different machines and grinders. 

So, does this put them at a disadvantage to other baristas? To find out, I spoke with a WBC competitor and a WBC coach. Read on to find out what they had to say.

You may also like our article on what the plant milk rule means for the future of the WBC.

What equipment does the World Barista Championship provide to competitors?

Every three to five years, the SCA announces its chosen qualified sponsors for the WBC, as well as other World Coffee Championships. The process for choosing new sponsors involves a set of rigorous standardised testing for the specific products or equipment up for selection. It’s also based on a number of different criteria set by the SCA, including:

• Testing machine performance and consistency
• The company’s capacity to provide funding and to support the WBC community
• Whether the company’s values align with the SCA’s mission

If their application is successful, a company will then have to provide the SCA with espresso machines, grinders, or other pieces of equipment to use at the WBC. In return, these brands receive promotion at the event – potentially increasing interest among the wider specialty coffee community, too.

Alongside espresso machines and grinders (which are arguably the most important pieces of equipment used at the World Barista Championship), other qualified sponsor categories include:

• Cleaning products
• Water filtration
• Plant-based beverage – a new category announced in late 2022 following the rule change allowing plant milks to be used at the competition

Qualified sponsors & equipment for the 2022-2025 season

On 12 January 2022, the SCA announced the qualified sponsors for the 2022 to 2025 World Barista Championships. The most significant changes were the new espresso machine and grinder sponsors.

In summary, the Tempesta espresso machine by Barista Attitude is the qualified espresso machine sponsor for 2022 to 2025. This machine – which is a relatively new model – replaced Victoria Arduino’s VA388 Black Eagle espresso machine.

The Mythos ​​MY75 by Victoria Arduino, meanwhile, is the qualified espresso grinder sponsor for 2022 to 2025. This model replaces Mahlkönig’s Peak and EK43 (S) grinders. While many baristas are certainly familiar with the Mythos ​​MY75, it became clear that when the SCA made the sponsorship change announcement, some people were concerned about losing the ability to use two different grinders.

However, concerns about losing the ability to single-dose coffees were resolved when Victoria Arduino designed a single-dose funnel specifically for Mythos grinders. This means competitors won’t lose the freedom to brew several different coffees in their routine.

Is the requirement to use sponsored equipment a bad thing?

Without qualified sponsors, it would undoubtedly be challenging for the SCA to host the WBC in a different country every year. In line with this, it’s clear they are a necessary part of the competition.

Moreover, supplying each competitor with the same espresso machine and grinder certainly helps to even the playing field. For the majority of competitors, bringing their own machine or grinder to the competition would be anywhere from difficult to impossible. 

However, we also need to acknowledge that not all baristas have equal access to the same equipment for training and practice.

Let’s look at both the benefits and disadvantages of using official equipment at the World Barista Championship.

The case for using sponsored equipment

There are many different espresso machines and grinders available on the market. In turn, it’s inevitable that competitors from all over the world are likely to be more comfortable with certain models. This is mostly based on their geographical location and which brands are available to them. Their budget is also a key factor if they need to invest in equipment themselves.

Junior Vargas Otero is the manager at Bean and Water coffee shop and a four-time Austrian Barista Champion.

“Using official World Barista Championship equipment helps to increase consistency in all competitors’ routines,” he says. “Using the same espresso machines and grinders on stage, as well as for training, will only serve to improve consistency, which is key at the WBC.”

Even if two different espresso machines or grinders perform to a similar standard, there will still be some subtle differences between the two. Some of these could include:

• Producing slightly different grind sizes and particle size distribution, even at a similar grinder setting
• More noticeable weight discrepancies between doses
• More variations in brew temperature, length of pre-infusion, and flow rate control

But do all competitors have equal access to the same equipment?

Realistically, not all competitors have the same level of access to official WBC equipment. For example, baristas from more economically developed countries are more likely to have access to sponsor espresso machines and grinders than competitors from less economically developed countries.

Ultimately, this could mean that some WBC competitors will be using the official equipment for the first-time ever during their routine in the first round. This could put them at a significant disadvantage compared to baristas who practised on official equipment – and who are therefore much more familiar with these machines and grinders.

Federico Bolanos is the founder of Alquimia Coffee Company and a World Coffee Championship coach. In total, he has coached three World Barista Champions, three WBC finalists and five semi-finalists, and 15 National Barista Champions.

“Competitors can technically practise on any kind of equipment and still have a shot at winning,” he says. “However, those who can practise with official WBC equipment will be able to dial in and calibrate their coffee to a higher standard.”

Junior, meanwhile, emphasises that competitors also need to focus on other aspects of their routines, which could potentially have more of an impact on performance.

“You need to choose the right coffee and focus on the overall concept of your routine,” he says. “Consistency is also key, as well as your training routine, your speech, and your movements on stage.

“Competitors should focus on mastering what they already have and already know,” he adds. “This could include scoring as high as possible in the technical category, as well as being creative in the signature drink round.”

Improving accessibility to create a more equal playing field

There has been criticism about the exclusivity and inaccessibility of the World Barista Championship for some time now. In line with this, it’s important we take into account how access to official equipment plays a key role in this conversation.

“Using the same equipment at national competitions and the WBC would be an advantage,” Junior explains. “However, national competition hosts have different sponsors, so they can only run the event with the equipment they are given.”

More training opportunities

Both Federico and Junior suggest that competitors could have more time to practise using official WBC equipment.

“Prior to the world finals taking place, there should be more time slots allocated to training at a dedicated facility,” Junior says. “That way, competitors have more time to become familiar with the espresso machine and grinders.”

Federico agrees, saying: “Perhaps qualified equipment sponsors could open training facilities in partnership with global distributors.

“This would allow competitors who don’t have access to or can’t buy the equipment to be able to train using official equipment,” he adds.

Another option could be to provide WBC competitors with more than one espresso machine and grinder at a range of price points, thereby making it more accessible.

“It would be interesting to see if having more than one equipment sponsor for the espresso machine and grinder categories could help improve accessibility,” Federico tells me. 

However, as mentioned previously, different espresso machines and grinders will perform differently. Ultimately, this means some competitors could have an advantage over others.

Other ways to improve accessibility

Alongside having access to the same equipment, Federico and Junior suggest that competitors could also use the same coffee.

However, Federico points out this would be difficult to accomplish successfully.

“It’s not an easy task to fulfil if all competitors were to use the same coffee, also roasted by the same roaster,” he tells me. 

“Competitors could also have a sponsored or certified WBC coach, or be able to present in their native language,” Junior says. “Another way to level the playing field would be to create an open service round – similar to World Brewers Cup.

“Baristas could use the same coffee, espresso machine, and grinder,” he adds. “They would be judged based on pure technical skill and workflow.”

The role of the qualified sponsors at the WBC is clearly a big part of the competition’s structure. Without them, we wouldn’t have one of the most innovative and exciting events in specialty coffee.

However, we also need to examine just how accessible this equipment is. An excellent barista should be able to adapt to different espresso machines and grinders. But in a high-stakes environment like the WBC, this isn’t always easy.

And with plenty of conversation around improving accessibility and inclusivity at the WBC, it will be interesting to see how the future of the competition changes – including the official equipment requirements.

Enjoyed this? Then read our article on whether the World Barista Championship is too exclusive & expensive for competitors.

Photo credits: Junior Vargas Otero, Specialty Coffee Association, World Coffee Events

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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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There are many reasons why building trust is essential, but perhaps the most crucial is that it increases brand loyalty. Customers who trust a company are far more likely to continue buying its products and recommend the brand to other people.

To understand why trust is so important for coffee businesses, I spoke with Christos Sotiros, Category Executive & Master Barista at Nestlé Professional, and Anthony Douglas, 2022 World Barista Champion and training manager at Axil Coffee Roasters. Read on for more of their insight.

You may also like our article on whether specialty coffee consumers actually want to be more connected to farmers.

What does “trust” really mean?

In PwC’s 2022 Consumer Intelligence Series Survey on Trust, the accounting firm found that a staggering 91% of US consumers would continue to buy products or use services from a company that gained their trust. Moreover, 14% of people surveyed said they would buy “significantly more” products from a brand that they trust.

The same study shows that a lack of trust can be a deal-breaker for many consumers. In fact, 44% of people surveyed stopped buying from companies that they don’t trust.

Another study conducted by Zeno in 2020 revealed that consumers were four to six times more likely to buy from companies with a “strong brand purpose”, as well as trust and champion them as brands.

However, what does “trust” really mean, especially in the context of the coffee industry?

In simple terms, trust is the belief that a customer has in a business to deliver on its purpose. Furthermore, when a consumer trusts a brand, they have faith that the company operates with their best interests in mind – including manufacturing and selling quality products or providing excellent service.

Christos explains for coffee shops and roasters, maintaining coffee quality and demonstrating care and attention to detail are an essential part of building trust.

“Along with great customer service, coffee businesses need to add value to their products,” he says. “Specialty coffee consumers are looking for high-quality coffees that are both traceable and sustainable.”

Forging trust between baristas and consumers

In many cases, building trust between a coffee brand and its customers is largely the responsibility of the business owner. 

However, during his winning 2022 World Barista Championship routine, Australian barista Anthony Douglas focused heavily on why building trust between baristas and customers is so important.

“A big part of trust is delivering on expectations,” Anthony explains. “The World Barista Championship is a great platform for coffee professionals to develop these skills.

“After all, a big part of the WBC score sheet is based on whether or not the judges experienced the same flavours and service as you said they would,” he adds.

In his routine, Anthony mentioned that in order for customers to understand and appreciate the full extent of specialty coffee, sensory experiences need to match the expectations that the industry sets.

“A customer’s experience in a coffee shop needs to be reflective of green coffee quality, processing techniques, roasting, and method of brewing,” he tells me. “The more that baristas can represent this level of quality, the easier and more motivating it is for customers to expand their knowledge of specialty coffee.

“At the core, consumers are looking for their expectations to be met,” he adds. “When their expectations are met or exceeded, it creates trust and comfort, and opens people up to be more curious and to explore.”

How can lack of trust have a negative impact on coffee businesses?

A lack of consumer trust can have a number of negative effects on a coffee company. Perhaps the most obvious is that a customer may decide to start buying from other competing brands.

If people don’t feel as though a coffee shop or roaster can meet certain standards and requirements, it’s likely that they will look for other alternatives.

Moreover, a lack of trust can also damage a coffee company’s reputation. Social media has made it easier than ever for customers to share details of their experiences with companies, whether good or bad.

If a coffee business loses the trust of customers, they’re more likely to post negative reviews or comments online, which can deter other people from purchasing their products.

Accounting for different needs and expectations

Anthony tells me that he has been working at Axil Coffee Roasters since 2013, and has seen just how important consumer trust is for a coffee business.

“When there is a lack of trust between customers and a coffee business, it closes people off,” he says. “It also makes it harder to deliver a great experience as the customer is already in a negative frame of mind, and it ultimately reduces the incentive to return to the coffee shop or roaster. 

“One of the best ways to build trust is to create sensory and customer experiences which accurately reflect the quality of the coffee you’re serving,” he adds.

Clear and concise communication between baristas and customers is key to creating a positive experience, and indicating to consumers what they can expect from their coffee in terms of flavour, quality, and mouthfeel.

However, baristas need to acknowledge that each customer is different, and will therefore have different needs and expectations. These are often informed by:

• Age
• Personal preferences
• Cultural background (for example, when it comes to customer service, Italian consumers are likely to have very different expectations to US coffee drinkers)
• Interest in and knowledge about specialty coffee

By accounting for these differences, baristas are able to gauge a customer’s needs more accurately and effectively.

“We have seen significant differences in coffee drinking habits between different countries, cities, and consumer lifestyles,” Christos tells me. “Targeting specific age groups with particular menu items could have a positive impact on coffee shops.”

For example, research has shown that younger demographics tend to value more premium and sustainable coffee products, while older consumers are more “traditional” coffee drinkers.  

Furthermore, convenience is also key for many consumers, so offering high-quality ready-to-drink beverage options can help to retain customer loyalty.

Building trust on expectations

As a coffee business owner, it’s important to understand that customers already have a set of expectations when they walk into a café or choose to purchase a product. It’s vital to meet these expectations, but it’s even more important to exceed them whenever possible.

First and foremost, however, it’s crucial that coffee business owners ensure that their employees are in agreement with the company values. According to a Harvard Business Review study, people working at “high-trust” companies reported 74% less stress, 50% higher productivity, and 29% more satisfaction with their lives overall.

Ultimately, creating an internal culture of trust helps to extend this to the customer experience. When baristas and other employees feel more valued and respected, they are likely to perform better at their job – meaning that they provide better customer service.

Price is another key point to consider when it comes to building trust. Generally speaking, customers expect to get what they pay for, so if a cup or bag of coffee has a more premium price, they will expect to receive a higher-quality product.

In line with this, specialty coffee shops and roasters need to make sure that their prices reflect the quality of the products they sell, as well as the quality of the experience they are providing.

The role of the barista

A large part of a barista’s job customer-facing. Anthony explains that this means the responsibility of building trust with the consumer largely lies with them.

“If the ultimate goal is to build trust and deliver on expectations, then more emphasis needs to be placed on moulding those expectations accurately in the first place,” he says. “For example, a barista can develop their skills to taste and describe coffee flavour and quality, so that they can better convey this information to other staff members.

“In turn, these staff members can then better educate consumers with informational cards and recommendations on how to drink certain coffee beverages,” he adds. “I see this being a much bigger focus in the years to come, and I look forward to seeing how creative coffee brands will be with these efforts.”

It may seem simple, but building trust with consumers is essential to any direct-to-consumer coffee business – whether they’re a coffee shop, roaster, or equipment manufacturer.

By taking the time to understand the unique expectations of different types of customers – and aiming to exceed these expectations – coffee companies have a much higher chance of improving brand loyalty and forming long, trusting purchasing relationships.

Enjoyed this? Then read our article on why specialty coffee must remember that convenience is everything.

Photo credits: Melbourne International Coffee Expo, World Coffee Events

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This is a major issue for both coffee businesses and consumers. As many coffee shops and roasters have to absorb some of these rising costs – tightening already slim profit margins – their customers have started paying higher prices, too.

Moreover, with fluctuations in inflation rates and food and energy costs in recent months, is it likely that consumers will have to keep paying higher prices for specialty coffee?

To find out, I spoke to two European roasters. Read on to find out what they had to say.

You may also like our article on whether coffee roasters should add robusta to blends if arabica prices increase again.

The impact of rising costs on coffee businesses

For months now, inflation rates have been rising around the world, driven largely by increases in the cost of two things: food and energy.

This is mainly attributed to the lingering effects of the pandemic and conflict in Ukraine, the latter of which began more than a year ago. As a result of this increased pressure, coffee shops and roasters have been dealing with a sharp increase in prices.

Rob Berghmans is the founder of Caffènation, a specialty coffee roaster which operates several locations in Belgium and one in the Netherlands.

“In recent months, the price of milk increased by 20%, staff wages rose by around 10%, and energy costs went up significantly,” he says. “However, although there have been a lot of price increases recently, not all of them are having such a big impact. 

“We had to increase the price of our coffee by an average of €3 (US $3.82) per kilogram,” he adds. “The average increase in the price of our green coffee was higher, but we managed to order larger volumes of coffee and save money on shipping.”

Although a price increase of €3 per kilogram of roasted coffee appears quite high, Rob explains that it’s only a small price increase per cup of coffee.

“Generally speaking, you can make around 100 cups of coffee with 1kg of roasted coffee, which equates to a 3 cent increase per cup,” he tells me.

Price and quality

Scott Tedder is the head roaster and a green coffee buyer at Bonanza Coffee in Berlin, Germany. He tells me that despite prices for green coffee remaining volatile in recent months, higher prices don’t always reflect higher quality.

“We’re used to paying higher premiums for higher-quality coffees, but now it seems as though quality isn’t necessarily going up, while prices increase significantly,” he explains.

Scott adds that it can be difficult to effectively communicate these price increases for both wholesale clients and end consumers.

“We have had to increase both our wholesale and cup prices,” he says. “The price per cup of coffee doesn’t need to be increased so much because of the amount of coffees you can make from 1kg of roasted coffee, however, we had to increase our wholesale and retail prices more significantly.”

How can coffee shops absorb costs?

Consumers are clearly paying more for a number of food and beverage products – including specialty coffee. However, without many coffee businesses (especially smaller chains and independents) absorbing costs, prices would be even higher.

For any business, absorbing costs essentially means that they bear the brunt of a price increase, rather than passing it along to the end consumer.

Scott explains how Bonanza has been able to absorb rising costs.

“Thankfully, we have a fairly large variety of coffees on offer, which range from more high-end lots to larger volume and more affordable lots,” he tells me. “In turn, we can absorb some profit losses in different ways – largely based on the volume of different kinds of coffee we sell.”

However, Scott adds that cost absorption on a more long-term basis isn’t always sustainable.

“Sometimes we do need to raise prices,” he says. “We take the hit where we can, as everyone across the supply chain does, however, the bottleneck lies at the end with the final customer. 

“Having to communicate that is an issue, but in comparison to other industries where prices also rise, customers are generally more understanding,” he continues.

How do price increases affect consumer behaviour?

Even with clear and transparent communication with customers about why prices are increasing, coffee businesses can still face difficulties if prices rise too much.

The most important question for specialty coffee shops and roasters is whether price increases will deter customers from purchasing their products and visiting their businesses. 

“Any increase in price will surely lead to a change in consumer behaviour,” Rob says. “Maybe they will become more price conscious, which means that coffee shops may need to focus on being more affordable than their competitors.”

However, despite the price of a cup of coffee increasing in recent months, it’s clear that coffee consumption isn’t slowing down. For instance, in its most recent National Coffee Data Trends report, the National Coffee Association found that coffee is the most consumed beverage in the US.

“Around the world, the price of many things is rising, so I think it’s only normal that the price of a cup of coffee is also going up,” Scott says. “For many people in certain countries, coffee is an ‘essential’ purchase, so an extra few cents per cup doesn’t have that much of an impact on them.

“We see a more noticeable change in consumer behaviour in countries where wages aren’t as high, so similar price increases will be more significant for these consumers,” he adds. “In Berlin, for example, [which is a more economically-developed city], some people were surprised that it took us so long to finally raise our prices.”

Are price increases for consumers fair?

Whether or not coffee shops raising prices for consumers is fair isn’t a simple question to answer. Scott believes that first and foremost, businesses need to ensure their customers understand exactly why costs are increasing.

“Communication is key,” he says. “In some cases, consumers have to pay more for coffee, and they need to understand why. 

“When you go to larger coffee chains and see the prices that their consumers pay for a single drink, I think the higher prices that specialty coffee shops charge are justified,” he adds.

However, for customers who have lower disposable income, any kind of price increase is sure to make it more difficult to continue buying coffee. 

At the same time, roasters need to also ensure that producers receive a fair price, as well as dealing with increasingly complex logistics in the supply chain. Ultimately, it’s about achieving some kind of balance – even if everything is getting more expensive.

Maintaining coffee quality

Scott explains that one of the most important factors for roasters and coffee shops to consider is paying and charging fair prices, as well as ensuring coffee quality is maintained or increased.

“It’s frustrating to see prices of some coffees almost doubling, while the quality doesn’t increase as well,” he says. “We have unfortunately seen some producers who have simply stopped producing high-quality lots we were buying because the costs are too high.

“Instead, they sell their coffee to local co-operatives [because it’s more financially secure for the producers],” he adds. “Being able to pay premium prices so that producers are able to invest more in their coffees is important to specialty coffee.”

For coffee shops and roasters around the world, avoiding price increases has now become impossible. And although the price of a cup of coffee has certainly increased in recent months, it’s not clear how much further it could rise.

At this point in time, interest in specialty coffee remains strong despite inflationary pressure. However, if this upward trend was to continue and outpace other price increases in major consuming markets – things could certainly change.

Enjoyed this? Then read our article on how coffee roasters can reduce costs.

Photo credits: Bonanza Coffee, Bogenna Ivana

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Thanks to its rapid economic growth, Dubai has played a key role in driving the country’s specialty coffee sector forward. In particular, the city’s large expat population has helped drive innovation among its specialty coffee scene. In turn, it seems more and more international coffee companies are looking to invest in Dubai for a number of reasons.

This leads us to a pertinent question: is Dubai becoming the specialty coffee hub of the Middle East? And if so, what does this mean for the wider Middle Eastern coffee market?

To find out, I spoke with Cleia Junqueira, a coffee professional and consultant based in Dubai, and Nooran Albannay, CEO at Coffee Architecture and 2023 UAE Barista Championship finalist. Read on for more of their insight.

You may also like our article on what it’s like to be a specialty coffee barista in the Middle East.

A history of coffee in the Middle East

Before we take a look at the growing specialty coffee sector in Dubai, we first need to briefly look back at the history of coffee in the Middle East.

The region has one of the oldest coffee cultures in the world. Up until the 18th century, the port city of Mokha in Yemen was the biggest global coffee marketplace.

“It was in the Middle East that coffee was given the name we all know today, derived from the Arabic word ’qahwa’,” Cleia says. “The trade and consumption of qahwa (or gahwa) then spread throughout the Middle East and Europe.”

In turn, as trade and production of coffee increased, many coffee houses started to open across the Middle East – including in the UAE.

Coffee houses had – and still have – a great deal of social and cultural significance in the Middle East. At these places, people meet to discuss a number of social, political, and economic issues.

Moreover, Nooran explains that coffee is often a staple of many households in the Middle East. 

“Many households in the UAE brew gahwa in the morning with family before going to work,” she says. “We then usually prepare coffee again for visitors and friends in the afternoon, which we typically serve with dates.”

Qahwa vs specialty

The Middle East’s rich coffee culture means that qahwa and other traditional ways of drinking coffee are still popular in the region. However, at the same time, there is evidence that the specialty coffee market is growing in certain countries, such as the UAE. According to the UAEs Ministry of Economy, there are some 4,000 coffee shops in the country. 

Although not all of these cafés can be considered specialty, demand for higher-quality coffee is certainly on the rise.

Dubai has been a focal point of this growth, most notably because of its international travel links. Throughout the 1990s and early 2000s, several large coffee brands opened stores in the city – including:

• Costa Coffee
• Starbucks
• Dunkin’

The emergence of specialty coffee

In the last 20 years in particular, we’ve seen a rush from specialty coffee brands – both domestic and overseas – to launch in Dubai.

“[In the early 2000s], Coffee Planet, Raw Coffee, Easternmen & Co, Boon Café, the Specialty Batch, Stumping Grounds and Mokha 1450 were some of the core roasters and coffee shops which helped to pave the way for more specialty coffee businesses in the region,” Cleia tells me.

Nooran explains that Dubai’s specialty market began to expand and diversify in the early 2010s. 

“Dubai’s specialty coffee market started to really grow around early 2014,” she says. “In the beginning, it was geared more towards educating people who were interested in specialty coffee, rather than a more commercial focus, or exploring different flavour profiles and varieties.”

Moreover, many “luxury” global beverage categories are often alcoholic. However, with the consumption of alcohol restricted in many parts of the Middle East, there isn’t a wealth of higher-end beverage options in the region – including in Dubai. In turn, more people are drinking specialty coffee.

Nooran adds that the pandemic also shaped people’s interest in specialty coffee. 

“Many people decided to buy espresso machines and other brewing equipment so they could make their own coffee at home,” she says.

Why is Dubai such an attractive market for specialty coffee businesses?

Against the backdrop of the Emirati coffee market’s explosive growth, we can see that Dubai plays a key role – especially for international businesses looking to enter the Middle East more widely.

This can largely be attributed to the opening of the Dubai Multi Commodities Centre (DMCC) in 2002 – the UAE’s largest free-trade zone which serves as a commodities exchange. 

Cleia explains that the DMCC’s 7,500 square metre Coffee Centre has also helped to consolidate Dubai as a major trade hub for coffee in the Middle East. 

“Dubai has a history of trade, so the DMCC Coffee Centre is having a big impact on how coffee businesses operate in the region,” she tells me.

The centre provides full solutions to companies looking to launch their own coffee brand. This includes sourcing and roasting coffee, as well as warehousing and packaging solutions and a barista training facility. 

Effectively, this makes it much easier to open a coffee business in the UAE. For example, the logistics of opening a coffee business are also streamlined in Dubai, making it a very attractive market for overseas companies to enter.

According to the Business Registration and Licensing sector in Dubai’s Department of Economy and Tourism, there are around 615 coffee trade companies in the city. Furthermore, in 2021, there was a 148% year-on-year increase in the number of licences issued – a strong indication of growth.

However, that’s not to say that Dubai’s specialty coffee sector, as well as the wider UAE, isn’t highly competitive. But if international coffee companies are able to succeed, they can also gain entry to other markets in the Middle East – some of which are showing signs of explosive growth, too.

Specialty coffee events in the country

Since the opening of the DMCC and the growth of the branded coffee market in Dubai, the city has hosted several prominent industry events. Most notably, the first-ever World of Coffee (WoC) Dubai was held in January 2022, which attracted more than 6,600 attendees.

Following the success of the first event, the second WoC Dubai took place in January 2023 at the Dubai World Trade Centre. With over 10,000 people attending the expo and more than 200 exhibitors, the event is a clear indication that Dubai plays a key role in the Middle Eastern specialty coffee market.

“These kinds of events are crucial to Dubai’s coffee market,” Cleia explains. “They also help to show the level of innovation that is happening in the UAE coffee sector.”

This year’s WoC Dubai also hosted the 2023 UAE National Barista Championship, with winner Mariam Erin going on to represent the country at the World Barista Championship in June.

“I attended 2023 WoC Dubai and placed third in the National Barista Championship,” Nooran tells me. “It was great to see so many farmers, roasters, coffee shops, and competitors connecting over a shared passion for coffee.”

How could Dubai influence the future of the Middle Eastern coffee market?

It’s impossible to ignore how instrumental Dubai has been – and continues to be – in the growth of the Middle Eastern specialty coffee sector. But just how much influence could it have in the years to come?

Well, firstly, it’s clear that the UAE’s specialty coffee market is showing no signs of slowing down. According to data from Project Café Middle East 2019, 88% of industry leaders believe that there is more growth potential for the UAE branded coffee market. 

Moreover, three-quarters of industry leaders agree location is a key factor for success in the market, but note that increased competition is the main challenge for branded coffee businesses in the UAE. There were an estimated 9,084 branded coffee shops in the Middle East in 2019, with more surely to have opened over the past four years.

Entry into other markets

Cleia explains that if coffee businesses are to find success in Dubai, there is a higher chance of doing the same in other Middle Eastern markets – including Saudi Arabia.

“If you have a solid business plan, you can replicate and adapt to the Saudi Arabian coffee sector,” she says. “If you can do this effectively, you have a good chance of success.”

Over the last few years, Dubai has established itself as an innovative, disruptive centre for specialty coffee in the Middle East.

By positioning itself as a trade hub for coffee and a gateway for overseas coffee business, it remains an appealing market to enter for brands looking to expand internationally. And while the competitive nature of the market is understandably a concern, it will clearly play a key role in shaping Middle Eastern specialty coffee culture in the future.

Enjoyed this? Then read our article on qahwa coffee and how you prepare it.

Photo credits: Specialty Coffee Association, Coffee Architecture 

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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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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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The global reach of Nordic coffee culture is partly attributed to the high rates of coffee consumption in these countries. In fact, in 2016, out of the six highest coffee consuming countries per capita, five of them were Scandinavian countries.

Moreover, Scandinavia’s rich history of coffee consumption – along with Nordic consumers’ overwhelming preference for higher-quality and sustainably-sourced coffee – has only continued to drive innovation in the international coffee industry.

However, at the same time, it’s becoming increasingly evident that other countries also have a significant influence on the global coffee industry. Most notably, these include the US, Australia, and certain countries in Southeast Asia. 

Ultimately, this highlights an important question: do Nordic roasters still have as much influence as they used to?

To find out, I spoke to Tim Wendelboe and Klaus Thomsen – two of the most prominent roasters in Scandinavia. Read on for more of their insight.

You may also like our article on the future of espresso.

How did Scandinavian roasters help pioneer specialty coffee?

Before we explore how Nordic roasters have shaped specialty coffee, we first need to briefly look back at the history of coffee in Scandinavia.

Like many other consuming countries, coffee was first introduced to Scandinavia in the late 17th century. Following an alcohol prohibition in Norway in the early 1900s – as well as high taxes on alcoholic beverages in other Scandinavian countries – Nordic people started to drink more coffee.

In turn, coffee became a staple of Scandinavian culture. To this day, it’s still customary in Nordic countries to brew coffee for visitors and guests. 

As part of this, many Scandinavians also partake in traditional coffee breaks, which are known by a number of names depending on the country:

• Fika is popular in Sweden, which is when people gather to socialise and enjoy a coffee with sweet baked goods.
• In Iceland, Kaffitímar is when people stop to take time out of their day to relax and drink coffee.
• Kaffepause in Denmark is the social tradition of taking a spontaneous coffee break.

Nordic countries & specialty coffee

It’s widely believed that the term “specialty coffee” was first coined by Erna Knutsen in a 1974 issue of the Tea & Coffee Journal. However, it’s also commonly accepted that certain Scandinavian roasters played a key role in pioneering specialty coffee during the late 1990s and early 2000s.

Klaus Thomsen is a co-founder of Coffee Collective in Copenhagen, Denmark. 

“For a long time, Scandinavian countries have been buying more washed arabica than robusta to brew as filter coffee,” he says. “This has helped to establish a consumer base that largely prefers cleaner-tasting coffees.

“In Denmark, people were introduced to more aromatic and acidic Kenyan coffees earlier on compared to other markets,” he adds. “Meanwhile, in Norway, prominent roaster Solberg & Hansen has been buying complex and flavourful coffees for some time.”

Tim Wendelboe is the founder of roaster Tim Wendelboe in Oslo, Norway. He also agrees that Solberg & Hansen played a key role in shaping the Nordic coffee market, noting that in the late 1990s and early 2000s, the roaster was purchasing significant volumes of coffee from Cup of Excellence auctions.

At that time, Solberg & Hansen also supplied coffee to most of the coffee shops in Oslo. In turn, many of them were serving high-quality coffee, too.

“Nordic countries showed an early interest in ‘coffee with an address’,” Tim says. “By the early 2000s, it became more common for roasters to buy single origins than blends.”

Establishing the World Barista Championship

Tim explains how the Norwegian coffee sector helped to establish the first-ever World Barista Championship – one of the most prestigious events in the coffee industry.

“Norwegian Alf Kramer had the idea to hold the first-ever Nordic Barista Championship, which took place in 1998,” he tells me. “In 2000, the first-ever World Barista Championship [was held in Monte Carlo].”

Norwegian competitor Robert Thoresen placed first at the competition, with Icelandic and Danish baristas coming second and third, respectively. 

“This helped to establish the Nordics as a leading region in the global coffee industry,” Klaus says. “In 2007, after competing in the WBC and gaining more experience, Tim and I established our own roasters, and Koppi Roasters opened in Sweden.

“We all shared a similar ethos of trading directly with producers, establishing long-term working relationships, and roasting to lighter profiles to showcase the coffee’s flavours in the best possible way,” he adds.

Tim, meanwhile, emphasises how important collaboration was in developing the specialty coffee market in Scandinavia.

“We were all hungry for knowledge, and the only way to gain more was to work together,” he says. “There was a lot of interaction between different roasters, and we were more like colleagues than competitors. 

“It was all about knowledge sharing and learning together,” he adds.

The global influence of Scandinavian coffee culture

Today, in many coffee shops around the world, it’s impossible not to acknowledge the influence of Nordic roasters. This includes information on packaging detailing who grew the coffee and where it came from, café design, and a growing consumer interest in filter coffee.

“Nordic roasters’ support of Cup of Excellence auctions, as well as our willingness to pay more for those coffees, showed other roasters around the world that it was possible to profitably sell these coffees,” Tim tells me.

Klaus agrees, saying: “Direct trade, long-term relationships with farmers has inspired others to do the same.

“The first two coffees Coffee Collective ever bought were from two farms in Guatemala and Brazil,” he adds. “We still work with those two farms 15 years later.”

A penchant for light roasts

Arguably, one of the most significant influences that Nordic roasters have had on the global coffee industry is roasting to lighter profiles. However, Tim explains that it wasn’t always this way.

He tells me that when he opened his roastery in 2007, they would roast to darker profiles.

“An exporter brought coffee samples into the roastery that tasted amazing, but our coffee tasted burnt,” he says. “I then had a revelation that we needed to change our roasting style.”

After competing in Nordic roasting competitions using light roast profiles, Tim says he noticed other coffee businesses following suit.

On a similar note, Klaus points out that not all Scandinavian roasters use similar roasting profiles.

“I’m not particularly fond of the term ‘Nordic roast’ as I think there can be huge differences between Scandinavian roasters,” he explains. “However, our approach to roasting as light as possible without underdeveloping the coffee has been very influential in the global coffee industry.

“It’s more about trusting your own taste, rather than trying to accommodate a more general preference,” he adds. “We trust that if we like the coffee then others will, too.”

But is it still as influential and innovative?

While we must give credit to Nordic roasters for helping to pioneer specialty coffee culture, it’s becoming increasingly clear that other countries have influenced it, too.

Many prominent US and Australian roasters – including Onyx Coffee Lab, ONA Coffee, and Proud Mary – have a clear impact on shaping trends in the international coffee industry. For example, a growing number of Australian roasters freeze roasted coffee to preserve freshness and improve grind size distribution. In recent years, we have seen an increasing number of roasters, coffee shops, and consumers start to do the same.

Moreover, over the past few years, it’s become more common to see WBC competitors from countries like the US, Canada, Australia, Japan, South Korea, New Zealand, the Netherlands, and Taiwan take part in the final rounds.

Ultimately, this begs the question: are Nordic roasters still having as much influence as they once did?

“In my opinion, Nordic countries are still pioneers in the specialty coffee sector in some respects, like with roast profiles,” Klaus says. “However, we’re not when it comes to coffee competitions anymore.

“I think the influence is now more global, rather than specific regions or countries,” he adds. “Innovation in specialty coffee can be many things – from improving your batch brew to tweaking a roast profile.”

Understanding what we mean by “innovation”

“However, it’s also about coming up with ideas for new products that can change the experience of coffee,” Klaus says. “But I think Scandinavians are a bit more sceptical and question whether a new product or brewing method really does provide benefits, or whether it’s more to do with marketing.”

He adds that innovation in specialty coffee also has to extend much further than this.

“It’s also about innovation on the ethical side of coffee,” he says. “How can we support farmers to add more value, how can we lower our environmental impact, and how can we create better work environments?”

Tim agrees, saying: “I think people forget that coffee is an experience, not just a product.

“Some people are always looking for the next big revolutionary thing, but I think it’s still about serving excellent coffee and creating high-quality customer experiences,” he adds. “However, there is a limit on how much you can do that.”

What does the future hold?

With roasters and coffee shops in other countries helping to drive trends in specialty coffee, will we still look to Nordic countries for inspiration?

Klaus foresees that in terms of sustainability, Scandinavian roasters will continue to be influential.

“I think more roasters will continue to focus on being more sustainable and transparent with their buying practices,” he says. “In line with this, they will hopefully also be more transparent and publish the prices they pay to farmers.”

Tim shares the same belief as Klaus, saying: “I hope that more roasters, including multinationals, start paying more sustainable prices for their coffee.

“Moreover, I hope that more coffee can be grown in sustainable ways, such as regenerative farming,” he adds.

Klaus tells me that he anticipates the Nordic specialty coffee market will also continue to grow in the coming years – which could further drive innovation across the world.

“We’ve seen a lot of micro roasters opening up across the Nordics in recent years,” he says. “I think we’ll see more specialty coffee shops opening – not only in bigger cities, but also in smaller towns.”

Tim believes that Nordic consumers also play a key role in driving innovation.

“Scandinavian consumers are generally willing to pay more for high-quality coffee,” he says. “Our economy is stronger than others, which means people can spend more money on coffee.

“In turn, this means roasters can afford to keep buying high-quality coffees,” he adds.

Specialty coffee as we know it today owes a lot to Nordic countries. However, at the same time, it’s evident that other countries are also shaping the specialty coffee sector in new and different ways.

Regardless of which countries are responsible for the “most” innovation, it’s important to acknowledge that each one plays a crucial role in influencing the global coffee industry.

Enjoyed this? Then read our article on whether we need to rethink the relationship between grind size and coffee extraction.

Photo credits: Dorothee Brand, Benjamin A. Ward, Coffee Collective

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However, it’s also proven that consuming high levels of caffeine can result in adverse side effects. These can include an increased heart rate, restlessness, headaches, and stomach problems.

Considering the latter, which compounds in coffee can result in digestive issues? And are there any ways to prevent these problems occurring?

To find out more, I spoke with three coffee researchers. Read on to find out what they had to say. 

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

Which compounds in coffee can cause stomach issues?

When consumed in larger quantities, there are several compounds in coffee which can cause stomach problems. One of the most prominent is caffeine.

Caffeine is a natural stimulant which is found in coffee, tea, cocoa, and yerba maté, as well as in other food and beverage ingredients. It helps to stimulate the brain and central nervous system, and can also help to reduce fatigue and tiredness. It does this by blocking the effects of adenosine, which is a neurotransmitter that makes us feel tired.

However, alongside its positive effects, high levels of caffeine consumption can also have adverse effects on human health.

Verônica Belchior is a coffee consultant and Q-grader. She also has a PhD in Food Science.

She explains that because caffeine’s biggest effect is on the brain, it is technically a psychoactive substance.

“When consuming low doses, such as 50mg, caffeine can reduce anxiety,” she says. “High doses (between 150mg and 450mg), meanwhile, can increase anxiety, nervousness, and jitteriness.”

Verônica adds that because caffeine is a psychoactive substance, the body can become physiologically dependent on it if consumed on a regular basis.

“If you drink coffee every day, and then abruptly reduce your consumption, you could experience several withdrawal symptoms,” she explains. “These can include higher levels of fatigue or drowsiness, lower levels of alertness, reduced concentration, mood swings, and headaches – as well as nausea or stomach issues.”

When it comes to caffeine intake and digestive problems, a study from 1998 found that caffeinated coffee stimulated the colon 23% more than decaf coffee. 

Moreover, further research concludes that consuming more caffeine can increase the production of stomach acid. Ultimately, in large amounts, this can trigger stomach issues – especially for those who are more sensitive to caffeine.

What about other compounds?

As well as caffeine, there are a number of other compounds in coffee which can result in digestive problems.

“Low pH levels of coffee can be a problem for those who are susceptible to gastritis,” says Verônica. Gastritis is when the lining of the stomach becomes inflamed and irritated, which can cause indigestion and nausea. 

Sebastian Opitz is the Head of Green Coffee at the Coffee Excellence Centre at the Zurich University of Applied Sciences. 

“The relationship between coffee and stomach problems is often more complex than we think,” he tells me. “In our research on this topic, we have mostly studied the chemical composition of green coffee.

“The focus of our research was on a particular part of lipids found in green coffee called tryptamides, or alkanoyl tryptamides,” he adds. “These are found on the waxy, outside layer of green coffee beans, and they can increase the secretion of gastric acid in the stomach.”

Moreover, Sebastian tells me that other compounds found in green coffee, such as catechol and pyrogallol (which result in bitter flavours), can also increase gastric acid secretion. However, Sebastian points out that because these two compounds are only present in green coffee in small quantities, their impact on stomach health is most likely minimal.

There is also conflicting research on the relationship between compounds such as chlorogenic acids and trigonelline and the secretion of gastric acid. While some studies claim these compounds increase the secretion of gastric acid, other research states that secretion decreases.

Are certain demographics more susceptible?

Chahan Yeretzian is the Head of the Coffee Excellence Centre. He explains that the majority of people who have stomach issues when drinking coffee report experiencing gastric reflux, which is also known as heartburn. This is when stomach acid moves into the oesophagus, which often results in a burning sensation in the chest.

However, Chahan tells me that there is little evidence exploring how coffee consumption causes gastric reflux.

“Stomach issues caused by drinking coffee aren’t related to any particular cultural or ethnic group, as well as age or gender,” he explains. “We also don’t know the proportion of people affected.

“The likelihood of experiencing stomach problems from drinking coffee is largely based on individual differences, but it could also be genetic, although there currently isn’t enough evidence to support this claim,” he adds. 

Do some coffees cause stomach issues more than others?

Although most green coffee contains the same compounds, there are a number of ways that its chemical composition can change. This includes different sensory profiles, processing methods, roast levels, brewing methods, and more.

Sensory profile

Every coffee has its own unique sensory and flavour profile. For example, some coffees have more bitter-tasting compounds or more pronounced acidity.

Chahan explains that in addition to bitter taste receptors in the mouth, they are also found in the stomach and other organs, such as the gallbladder.

“A study from 2017 showed that when bitter taste receptors in the stomach sensed caffeine (a bitter-tasting compound), secretion of gastric acid increased rapidly,” Sebastian says. “This helps to explain the link between bitter-tasting compounds and toxicity. 

“Toxic compounds taste bitter, so when the stomach senses bitterness from caffeine, it wants to remove it,” he adds. “The quick release of gastric acid helps to decompose the ‘toxic substance’ before it can do any harm to the body.”

When it comes to acidity, there seems to be less of a causal link.

“Some people say that acidity in coffee increases acidity in the body, and therefore acidic-tasting coffee isn’t good for you,” Sebastian says. “However, this explanation is not correct.

“There’s a correlation, but not a causality, between the two,” he adds. “Even though coffee is acidic, it generally has a pH level of five, while the pH level of gastric acid in the stomach is below two.”

In essence, this means acid in the stomach is minimally affected by the acidity in coffee.

“People sometimes claim that when experiencing heartburn after drinking coffee, it’s because of the coffee’s acidity,” Sebastian tells me. “However, several compounds in coffee lead to an increase in the secretion of gastric acid in the stomach.

“In a 2010 study, researchers were able to identify these compounds,” he adds. “Moreover, if there is a higher secretion of acids, then the pH level in your stomach is lower, which can potentially lead to heartburn.”

Roast profile

The process of roasting not only has an irreversible impact on the cell structure of coffee beans, but also their chemical composition.

“Generally speaking, green coffee has the highest amount of chlorogenic acids,” Sebastian says. “Roasted coffee, meanwhile, contains around half of that in green coffee.”

Sebastian explains that roast profile also affects other compounds in coffee which can contribute to stomach problems.

“In simple terms, it’s better to drink darker roasted coffee than light roast,” he says. “The roasting process affects the coffee’s tryptamides levels, so the darker the roast level, the less tryptamides there will be in the beans.”

Ultimately, this means that the secretion of gastric acid won’t increase when drinking darker roasts, which can potentially mitigate any stomach issues.

“However, roasting to darker profiles tends to result in more bitter-tasting compounds, such as lindanes and chlorogenic lactones,” he adds. “But more research is needed to find out whether these compounds can trigger secretions of gastric acid.”

Brewing method

Sebastian explains that the brewing process can have a significant impact on the number of tryptamides in coffee.

“Espresso and French press both tend to extract higher concentrations of tryptamides,” Sebastian says. “Meanwhile, tryptamide concentrations in filter coffee are usually quite low because they are absorbed by the paper filter.

“However, tryptamides are only some of the compounds which contribute to the increased secretion of gastric acid,” he adds. “In our research, we are also analysing the effect of chlorogenic acids [on the stomach], but more evidence needs to be gathered.”

Processing method

It’s well known that processing methods have a significant impact on coffee flavour and quality. However, they also affect the chemical composition of green coffee.

“Natural processed coffees tend to have the highest concentration of tryptamides,” Sebastian says. “When analysing Monsoon Malabar and wet-hulled coffee, the concentrations become lower.

“We need to conduct further research, but it’s possible that longer fermentation times could decrease the concentration of tryptamides found in coffee,” he adds. “This is because the outer waxy layer is in contact with its environment for longer.”

What about decaf coffee?

It’s clear that caffeine, along with a number of other compounds in coffee, can cause stomach problems for some people. So is decaf less likely to trigger them?

“Decaf coffee can be a good solution for people who are sensitive to caffeine,” Verônica says. “However, the impact of caffeine consumption also depends on age, weight, and health conditions.”

According to Sebastian, the type of decaffeination process can also change the chemical composition of green coffee.

“We compared the effects of the carbon dioxide (CO2), the chloromethane, and the Swiss Water processes,” he tells me. “We found that the ‘milder’ processes, like the CO2 process, were able to remove almost all of the caffeine content without dissolving too many of the other compounds in green coffee.

“With the CO2 process, the beans were slightly darker, but they still had a green hue which you expect with green coffee,” he adds. “However, with the chloromethane and Swiss Water processes, the beans were more blotchy and brown coloured, so it’s clear that these processes alter the outer layer of the green coffee more.

“In turn, this could reduce the concentration of tryptamides in green coffee,” he continues. Ultimately, this could mean that decaf coffee is less likely to cause stomach issues compared to caffeinated coffee.

Should roasters be marketing “stomach-friendly” coffee?

Despite research indicating that certain compounds in coffee can cause stomach issues, Chahan says there isn’t enough consumer demand for “stomach-friendly” coffee.

“For instance, the world’s largest coffee companies are yet to market a ‘stomach-friendly’ coffee,” he says. “This clearly indicates that they don’t believe there is enough evidence for them to do so, although this could change soon.”

Sebastian mentions that low-caffeine varieties, such as Laurina and Aramosa, could also be an option for coffee drinkers who are more sensitive to caffeine.

“Looking at other coffee varieties and species which have lower caffeine concentrations could be helpful,” he concludes.

To summarise, there are certainly compounds in coffee which can cause stomach problems. However, this largely depends on a number of factors – including how much coffee you drink and how sensitive you are individually.

Although it can vary from person to person, moderate consumption of coffee is not likely to cause any stomach issues. 

Ultimately, by taking a more mindful approach to when and how often you drink coffee, you can reduce the likelihood of any potential stomach problems.

Enjoyed this? Then read our article on the relationship between oils in coffee & cholesterol levels.

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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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