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

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

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

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

Why is water filtration so important?

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

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

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

• Magnesium
• Calcium
• Iron

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

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

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

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

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

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

Breaking down water hardness

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

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

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

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

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

What are the different types of water filtration?

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

Activated carbon filtration

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

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

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

Reverse osmosis

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

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

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

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

Multi-stage filtration systems

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

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

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

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

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

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

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

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

Protecting equipment

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

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

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

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

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

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

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

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

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

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

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

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

Improving sustainability

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

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

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

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

Recycling cartridges

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

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

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

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

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

Photo credits: Ronny Billemon

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

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

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

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

What is carbon-neutral coffee?

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

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

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

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

Measuring carbon emissions

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

In summary, the study found that:

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

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

So how do companies reduce their carbon footprint?

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

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

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

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

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

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

What about sustainability in coffee shops?

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

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

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

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

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

Espresso machines and other equipment

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

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

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

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

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

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

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

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

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

Can you truly have a carbon-neutral espresso machine?

Francesco explains what a carbon-neutral espresso machine is.

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

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

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

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

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

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

The benefits of carbon-neutral coffee

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

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

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

Meeting consumer demand

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

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

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

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

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

Energy consumption

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

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

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

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

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

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

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

Photo credits: Dalla Corte

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

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

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

Why are cold coffee drinks so popular?

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

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

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

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

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

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

How to make high-quality cold coffee beverages 

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

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

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

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

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

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

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

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

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

Expanding your menu

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

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

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

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

Using coffee concentrate

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

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

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

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

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

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

Knowing which syrups and flavourings to use

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

• Caramel
• Vanilla
• Hazelnut
• Cinnamon

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

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

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

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

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

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

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

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

Coffee cocktails and mocktails

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

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

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

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

Invest in high-quality equipment

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

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

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

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

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

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

Why should you offer a range of cold coffee drinks?

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

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

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

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

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

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

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

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

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

Photo credits: Marco Beverage Systems, MONIN UK & Ireland

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

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

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

What does a head roaster do?

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

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

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

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

Day-to-day tasks

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

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

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

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

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

What skills do head roasters need?

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

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

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

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

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

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

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

Considering next career steps

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

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

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

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

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

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

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

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

Jobs outside of a roastery

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

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

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

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

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

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

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

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

Why is career progression so important for head roasters?

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

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

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

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

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

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

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

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

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

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

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

How have espresso machines changed over the years?

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

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

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

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

An increasing focus on design

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

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

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

Begüm Akpinar is the Chief Financial Officer at Levee.

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

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

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

Matching performance and design

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

What about customisable espresso machines?

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

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

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

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

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

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

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

Why does precision matter so much?

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

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

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

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

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

Maintenance and spare parts

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

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

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

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

What should coffee shops and roasters look for?

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

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

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

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

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

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

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

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

Photo credits: Levee, Onur Sozeri

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

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

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

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

How to make better espresso at home

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

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

Invest in high-quality equipment

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

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

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

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

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

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

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

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

Using the AeroPress to make espresso-style drinks

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

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

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

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

Buy quality coffee

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

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

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

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

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

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

How do you dial in espresso at home?

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

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

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

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

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

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

Adjusting to different recipes

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

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

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

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

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

How to choose the best coffee for espresso

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

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

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

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

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

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

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

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

Finding coffees to suit your preferences

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

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

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

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

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

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

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

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

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

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

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

Why are specialty coffee blends becoming more popular?

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

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

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

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

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

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

Why do roasters need to sell blends?

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

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

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

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

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

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

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

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

Which types of blends are available?

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

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

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

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

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

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

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

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

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

The importance of using blends to drive brand identity

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

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

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

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

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

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

So how can roasters align blends with branding?

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

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

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

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

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

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

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

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

Naming your blends

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

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

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

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

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

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

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

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

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

Photo credits: Mayorga Coffee

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This is mostly because the quality of hand grinders has evolved significantly over the years. And this is especially apparent when it comes to the design of the burrs, as well as the materials used.

The type of burrs used in hand grinders has a significant impact on the quality of extraction, and therefore the flavours.

To find out more about hand coffee grinder burrs, I spoke to Giulia Bagato, Marketing Manager at Fiorenzato. Read on for some more insight.

You may also like our article on which material your grinder burrs should be made from.

How have hand grinders changed over the years?

It’s fair to say that manual coffee grinders have come a long way since they were first invented.

Prior to the 1600s, one of the most common ways to grind coffee beans was by using a pestle and mortar. However, this method was time consuming and impractical. As a result, more and more people started to use spice grinders so they could grind their coffee to a finer grind size in a shorter amount of time.

However, in the late 17th century, English inventor Nicholas Book is believed to be the first person to invent the hand grinder as we know it today. 

Essentially, coffee beans were placed into a grinding chamber, which sat atop a wooden box. By turning a crank lever on top of the grinding chamber, the beans were ground coffee and then dispensed into a wooden drawer.

Book’s grinder quickly became a success, which led other companies to develop similar models – most notably French car manufacturer Peugeot, which still makes manual coffee grinders today.

However, Giulia explains that as more coffee consumers started to focus on convenience in the 19th and 20th centuries, hand grinders began to wane in popularity.

“Manual coffee grinders date back centuries to when grinding coffee at home was a common habit,” she says. “This practice gradually began to disappear as people increasingly preferred to buy pre-ground coffee.”

Specialty coffee & hand grinders

However, over the past couple of decades, specialty coffee has grown more and more popular. With this movement comes an increasing focus on the craft and skill of making coffee, as well as a preference for freshly roasted and brewed coffee.

In line with this, there have been more and more premium hand grinders available on the market. 

“Modern manual coffee grinders are completely different from those used in previous centuries,” Giulia says. “They have more precise mechanical designs, as well as being more compact and manageable.”

Common types of burrs

Depending on manufacturer specifications, it’s common for electric grinders to use either conical or flat burrs. However, by default, most hand grinders include conical burrs.

There are some notable differences these two types of burrs:

• Conical burrs: one cone-shaped burr sits inside the other, which is ring-shaped. This means the coffee is ground vertically, and gravity plays a key role
• Flat burrs: two ring-shaped burrs sit on top of each other. The distance between the burrs is what determines the grind size, so grinding happens horizontally

The shape of burrs has significant influence over grind size, as well as particle size distribution. Conical burrs result in bimodal particle size distribution, which essentially means that they produce more of both smaller and larger-sized particles.

Conversely, flat burrs result in unimodal particle size distribution, and thereby produce more evenly sized ground coffee particles. Ultimately, this makes for a more even extraction, and can also result in more experimentation with grind size and its effect on flavour.

Materials used for hand grinder burrs

Traditionally, burrs in hand grinders are made from either:

• Ceramic
• Plastic
• Steel

The first two materials are most often used for lower price-point hand grinders. While these grinders are certainly more affordable, ceramic and plastic burrs tend to lose their sharpness much more quickly than other materials like steel. When burrs start to dull, grind size distribution and therefore extraction can be affected.

Moreover, ceramic burrs in particular are also fragile, and are therefore more prone to breaking than other materials.

Stainless steel burrs are more commonly found in higher-end hand grinders, and retain their sharpness for longer. They also produce much more consistent results.

However, steel burrs are prone to retaining more heat than plastic or ceramic, which can adversely affect extraction. In order to minimise heat retention as much as possible, grinder manufacturers will often use different grades of steel. 

For instance, Fiorenzato’s Pietro manual coffee grinder has Bohler M340 steel flat burrs with a Dark-T® coating so that they have a lower friction rate and retain less heat. This means fewer flavour and aroma compounds are lost when grinding coffee.

How have hand grinder burrs developed in recent years?

With more and more people interested in making café-quality beverages at home, demand for higher-quality hand grinders has increased in recent years.

“Manual grinders are undoubtedly one of the most straightforward and affordable pieces of equipment for making excellent coffee at home,” Giulia tells me.

Alongside better quality design and build, the type of burrs in hand coffee grinders has also changed over the past few years.

One example is Fiorenzato’s Pietro manual grinder, which includes vertically-aligned steel flat burrs.

“The challenge Fiorenzato had to overcome was creating a hand grinder with more innovative features,” Giulia explains. “We then designed a manual grinder with vertically-aligned flat burrs as most other brands include conical burrs.

“We then experimented to find burr geometries that would work at a lower number of rotations per minute,” she adds. “This means the Pietro grinder is more ergonomically designed as it is easier to grind coffee.”

Grinding for filter & espresso

Giulia explains that the Pietro manual grinder is available in two models: the MultiPurpose grinder with the B-Modal burr set and the ProBrewing grinder with the M-Modal burr set.

“The B-Modal burrs result in a bi-modal particle size distribution curve, which allows you to grind for both espresso and filter,” she says. “This type of burr is particularly suitable for people who want to experiment with different recipes, as well as those who prefer coffee with more mouthfeel and body.”

The M-Modal burrs, meanwhile, are designed to deliver the optimal grind size distribution for the user’s required brewing method. This is because they produce very few fines and boulders (larger-sized particles) and extraction becomes more even. 

“This type of burr set is more suited to grinding for filter coffee, as well as for those who want a cleaner-tasting and more defined cup of coffee,” Giulia tells me.

“A numbered stepless grind adjustment ring sets the distance between the two burrs,” she adds. “The 60g-capacity hopper connects directly to the grinding chamber, and the ground coffee is then stored in a magnetically-sealed container, which helps to preserve its aromas and flavours.”

Tips and advice for using premium hand grinders

One of the most important factors to consider is how to adjust your grind size when switching between different brewing methods. This means first figuring out how you adjust the grind size on your grinder itself.

Most traditional hand grinders have either a ring or dial adjustment system. Ring adjusters are usually found at the top of the grinder, while dial adjusters are located underneath the burr set. 

The process of adjusting grind size varies between manual grinders, but many require you to attach the handle before making any changes to the ring or dial adjusters.

For grinders with a stepless adjustment system, like the Pietro, changing the grind size is more straightforward – especially when switching between different brewing methods.

Cleaning and maintenance

Another important tip that Giulia shares is to keep your manual grinder clean and well maintained.

“With Fiorenzato’s Pietro grinder, it’s easy to quickly access the grinding chamber,” she explains. “You just press a button and pull out the grinding chamber using the lever and the fixed burr.”

To effectively clean your manual grinder, Giulia recommends using a dry brush and cloth to remove any old, stale grounds, as well as any oil buildup, from the grinding chamber and burrs.

If you’re looking to brew excellent coffee, it’s impossible to overstate the importance of a high-quality grinder. And when you’re looking for a premium hand grinder in particular, burr quality is a great indication of overall performance.

Ultimately, investing in a hand grinder which results in more even particle distribution will only serve to improve the quality of your coffee.

Enjoyed this? Then read our article on how to clean and maintain your coffee grinder.

Photo credits: Pietro Grinders

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However, even when factoring in all these variables, if you have ever wondered why your espresso shots still aren’t tasting quite right, it could be a common issue known as clumping.

Coffee clumps can form for several reasons, and can ultimately cause channelling which affects extraction. Essentially, it’s imperative that you reduce clumping as much as possible to get the best results from your coffee. 

To find out how clumping happens, as well as how to prevent it, I spoke to two coffee professionals. Read on to find out more.

You may also like our article on the Weiss Distribution Technique & whether you should use it before tamping coffee.

What causes clumping?

In simple terms, clumping typically occurs when you grind coffee for espresso. 

Ramon Heinzer is the owner of ZHH Gastro restaurants in Zürich, Switzerland, which uses Grindie’s grinders.

“When grinding for espresso, you need to grind as finely as possible,” he says. 

However, when you grind coffee very finely, it can sometimes form clumps. But what causes this to happen?

Daniele Colizza is the designer of the Grindie SOLO, a grind-by-weight grinder which includes a Double Clump Crusher system.

“Clumping can be caused by an excessive amount of oils in the coffee, issues with the flow of ground coffee from the grinding chamber to the chute, or an electrostatic charge produced by grinding coffee,” he explains.

Coffee beans which contain more oils, such as darker roasts or old, stale coffee, can clog your grinder. These oils then stick to the surface of the burrs, which can cause clumping. 

Environmental conditions such as high humidity and temperature levels can also cause grounds to become stuck in the grinder chute. In turn, this blocks the flow of ground coffee from the grinding chamber to the chute, which can lead to clumping.

The final factor is static electricity. Coffee beans can sometimes “pick up” electrical charges as they pass through the burrs. As ground coffee contains very little moisture, this can cause some particles to either stick to surfaces or clump together.

Why does clumping cause problems?

Although clumping can seem insignificant, it can have major repercussions for espresso extraction.

“Water is always looking for the easiest path of resistance through the puck,” Daniele explains. “Because clumps are densely packed, water can’t easily pass through them.”

Instead, water is forced to pass through other parts of the puck which are less densely packed. This is known as channelling, and it leads to a number of issues.

“Channelling impacts the flavour and mouthfeel of your espresso,” Ramon tells me. “It can become more watery and have less flavour.”

Essentially, channelling means some parts of the puck are underextracted, while others are overextracted. Naturally, this results in espresso which tastes both bitter and sour, and means you aren’t able to get the best out of your coffee.

Moreover, clumping often isn’t consistent, so it can be difficult to predict when or how badly it will occur.

“Clumps can come in various sizes, amounts, and densities, so it can be challenging for many baristas to deal with,” Daniele explains.

So, how can you prevent it?

There are measures you can take to mitigate clumping.

First and foremost, you should check your grind size. Although espresso requires a very fine grind size, it is also possible to grind too fine, which increases the likelihood of clumping. By making your grind size slightly coarser, you can potentially reduce it.

On a similar note, it’s essential that you keep your grinder clean and well maintained. By regularly removing old, stale grounds and any oil buildup from the grinding chamber and burr set, you can help to minimise clumping.

However, both of these practices can only do so much. Ultimately, to get consistently good results, you have to invest in a high-quality grinder.

“Grindie’s patented system works to reduce clumping,” Daniele explains. “The Grindie SOLO’s Double Clump Crusher system and temperature control technology means it can adapt to different ground coffee flow conditions.

“This is because the grinding chamber contains two membranes which create more movement in the chute,” he adds. “This helps to ensure that different-sized ground coffee particles are distributed more evenly so that they can easily pass through the chute.”

“As well as Grindie’s Double Clump Crusher system, it includes a low RPM engine,” Daniele continues. “This means the grinder generates as little heat as possible, as well as resulting in less electrostatic build up.”

Benefits of mitigating clumping

In effect, a more even particle size distribution and less static build up means that the likelihood of clumping reduces. As a result, you can achieve a more even extraction, and therefore experience the full spectrum of a coffee’s flavours.

“The Grindie SOLO also produces consistent results,” Ramon tells me. “There are 12 employees working at ZHH Gastro, [so consistency can be a concern], but the grinder helps to eliminate human error.”

Moreover, Ramon says that when you use a gravimetric grinder like Grindie, it tends to produce more consistently accurate doses – typically with a 0.1g range to the required dose.

Furthermore, both Ramon and Daniele agree that in terms of mitigating clumping, high-quality grinders can reduce baristas’ workload. This is because they don’t have to spend time manually dispersing and breaking down clumps in the portafilter.

Tips on how to manage clumping

For many baristas, clumping isn’t uncommon, but there are several ways to manage it.

“The presence of clumps can indicate that your grinder is heating your coffee up too much,” Daniele says. “Therefore, it’s important to check that your grinder is working properly, in particular the burr set, dispensing system and chute, and anti-clumping system (if it includes one).

“Try changing the grind size and noting when clumping happens,” he adds. “Be sure to pay attention to the temperature of each dose, too.

“If you notice that the temperature of your ground coffee is too high when there is clumping, look for ways to reduce the temperature inside the grinder,” Daniele continues.

Ramon tells me that he switched to using Grindie’s SOLO grinder for this reason.

“Some grinders don’t include a cooling system,” he explains. “We use more than 2kg of coffee every day, so our old grinder was overheating.

“This increases the temperature of the ground coffee, which means more of its flavours and aromas are lost,” he adds.

Reducing static

If you find that there is a lot of static when grinding coffee, this could be the cause of clumping. One way of reducing this is the Ross Droplet Technique (RDT). This method involves adding a few drops of water to your beans immediately before grinding. You can do this by:

• Running the handle of a teaspoon under water for a few seconds
• While there are still a few droplets of water attached to the handle, stir it through your coffee beans
• It’s important to note that you shouldn’t add too much water to your coffee – just a few drops of water is enough

Ramon also recommends using beans two to four weeks after they have been roasted to ensure the coffee isn’t too fresh. Otherwise, they may contain too much carbon dioxide, which can impair extraction.

He also advises to assess humidity in your environment if you experience clumping. Depending on the conditions, opening or closing windows, or alternatively using a humidifier or dehumidifier, may help to reduce clumps forming when grinding coffee.

Tamping and distribution

Beyond issues with your grinder, you also need to use proper tamping and distribution techniques to stop clumping from occurring.

In simple terms, tamping is when you apply force to ground coffee in a portafilter basket, which makes the puck compact. However, if you tamp unevenly, or tamp a coffee bed which contains clumps, this can negatively affect extraction.

To avoid uneven tamping, many coffee professionals recommend using some kind of distribution techniques. One of the most common methods is the Weiss Distribution Technique, which involves stirring the ground coffee to break up any clumps.

It’s clear to see that clumping can have a major impact on espresso extraction. However, that’s not to say that this issue can’t be easily resolved.

There are several ways for baristas to stop coffee from clumping, but ultimately, a good grinder is key. Beyond that, assessing environmental factors, tweaking grind size, and cleaning your equipment can all help.

Enjoyed this? Then read our guide to calibrating your espresso recipes.

Photo credits: Riccardo Andreaus, Grindie

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If a coffee business owner wants to cater to a wide range of consumers, serving a variety of cold coffee drinks is essential. As part of this, there has been an increasing focus on preparing cold brew with higher-quality coffee, as well as using single origin coffees to create new sensory experiences.

However, alongside this, coffee shops still need to make sure that their cold brew offerings are profitable. So what are some of the ways they can do this? 

To find out, I spoke to two industry professionals. Read on to find out what they had to say.

You may also like our article on how coffee shops can use coffee concentrate.

Why is cold brew so popular?

In recent years, cold brew has become a staple on many coffee shop menus around the world. Following a period of explosive growth, it also doesn’t appear to be slowing down any time soon.

Research from QSR Magazine found that between April 2021 and April 2022, orders of cold brew at quick-service restaurants alone increased by 27% in the US. Alongside this, research continues to suggest that more people are starting to drink cold brew at any time of the day.

Danny Pang is the Asia-Pacific Sales and Technical Manager at Marco Beverage Systems. He has almost twenty years’ experience in the coffee industry, and as well as being a Q grader, has judged two national competitions.

He tells me that the rapid growth of the cold brew market started more than five years ago.

“The rise in consumption of cold coffee without the addition of milk or sugar came about from growing interest in single origin coffees,” he says. “With these coffees, it is easier to pick out more nuanced flavours, which younger consumers in particular enjoy.”

Popularity among certain demographics

It’s fair to say that cold brew is especially popular among younger generations – including millennials and Gen Z. In fact, in 2018, Gen Z’s most frequently purchased drinks were cold brew and ready-to-drink (RTD) coffee products.

Dale Harris is the COO UK of Ozone Coffee Roasters. He is also the 2017 World Barista Champion.

“Cold brew is accessible to a much wider range of demographics,” he tells me. “This is especially true for newer and younger coffee drinkers who are looking for more than a vanilla latte, which may not quite cut it as an exciting entry point to specialty coffee anymore.

“Cold brew is one of the fastest-growing coffee segments,” he adds. “In warmer months, it’s a core product in many coffee shops, which can help to offset the decline in sales of hot coffee purchases – although I think cold brew should be served all year-round.”

How do coffee shops make cold brew? 

There are a number of ways that coffee businesses can prepare cold brew – with each method having its own unique impact on the overall sensory experience.

Different brewing methods

Traditionally, to make cold brew, ground coffee is added to water, and then steeped at room temperature or below from anywhere between eight and 24 hours. This is known as immersion brewing, which results in a fuller-bodied cold brew with more sweetness, as well as minimal acidity and bitterness.

This brewing method can also be used to create a coffee concentrate – which can be a versatile ingredient in many beverages, including cold brew. 

Other brewing techniques include flash brew and Kyoto ice drip (also known as ice drip brewing). Although these brew methods don’t result in traditional-style cold brew, they both produce cold coffee beverages which are somewhat similar to it.

While the former involves brewing hot coffee over ice for several minutes, the former is when cold water is dripped over ground coffee for hours at a time.

Although there is a significant difference in brew time between the two methods, both flash brew and Kyoto ice drip result in cleaner-tasting cold coffee with more acidity and fruity flavours.

What about cold brew equipment?

Alongside different brewing methods, coffee shops can use a range of equipment to prepare cold brew.

No matter their preferred cold brew setups, it’s essential that coffee shops have a high-quality grinder and sufficient storage space.

Dale explains that for more simple immersion brewing methods, coffee shops can purchase large containers to store cold brew while it steeps.

“If you’re looking to prepare and serve larger quantities of cold brew, bear in mind that the extensive brewing times, as well as the space that the equipment takes up, will have a big impact – especially on smaller coffee shops,” he says. “There are also some health and safety measures to consider, too.”

To combat these issues, Danny tells me Marco developed its new ColdBRU system, which can prepare cold brew in three hours. 

“The traditional immersion brewing method can be messy and laborious,” he says. “Furthermore, the longer that cold brew remains in ambient temperatures, the more oxidisation will occur, which causes its flavours and aromas to deteriorate.”

Danny explains that Marco’s ColdBRU system relies on percolation brewing rather than immersion. This means that water passes through the ground coffee, rather than fully immersing the grounds.

“The user needs to grind the coffee to a specific grind size, place the grounds in the optimised brew basket, and set the brew time and the total volume of water needed to achieve the desired concentration,” he says.

Calculating the costs of serving cold brew

For coffee businesses to better understand the costs of making cold brew, Danny recommends splitting them into three separate categories: equipment, labour, and the coffee itself. 

Equipment

Firstly, Danny uses the example of investing in equipment to serve espresso-based drinks compared to cold brew.

“In order to serve espresso, as well as espresso-based drinks such as long blacks or flat whites, the cost of equipment can add up quickly,” he says. 

Espresso machines and grinders for espresso are both essential pieces of equipment for any coffee shop. However, they often cost thousands – requiring substantial upfront investment. The price of equipment to prepare between 100 and 200 orders of cold brew per day, meanwhile, is significantly lower. 

Moreover, Danny mentions that because cold brew equipment is less complex and intricate than espresso machines, maintenance and cleaning are more straightforward and cost effective.

Labour

Danny tells me that labour costs are often lower for cold brew than they are for espresso.

“In more economically developed countries, barista wages can take up a significant amount of a business’ costs,” he tells me. “[Paying baristas a competitive wage] is necessary to ensure beverage consistency and quality.”

However, when it comes to cold brew, labour costs are usually much lower. Danny explains that this is because the overall brewing process is much less “hands on” than when preparing espresso – which requires baristas to constantly pull shots and steam milk. 

Furthermore, he explains that with automated cold brew systems like Marco ColdBRU, baristas can free up more of their time to focus on a number of other tasks. These include: 

• Customer service
• Stock management
• Training
• Beverage and menu development

Coffee

As with any coffee beverage, the cost of a single drink substantially depends on the amount of coffee used. For instance, Danny explains how the cost per cup can vary when preparing filter coffee.

“The number of filter coffees that you can extract from 1kg of roasted coffee can vary based on the coffee to water ratio that the business uses,” he says. “This ratio can range from 1:10 to 1:17, depending on local consumers’ flavour and mouthfeel preferences.”

Dale mentions that equipment efficiency is also an important consideration – including for cold brew.

“Many inefficient cold brew systems end up using a lot more coffee than standard filter brewing setups,” he explains. “This is because the lower brewing temperature requires a higher level of extraction to balance flavours more.”

However, he adds that automated cold brew systems allow the user to manage variables more efficiently – including controlling yields, brew ratios, and extraction levels. In turn, this can help to bring costs down.

How can coffee shops make cold brew more profitable?

If a coffee business wants to remain successful, it’s imperative that their operations are profitable. As part of this, coffee shops should focus on ensuring that beverage categories are individually profitable – including cold brew.

First and foremost, coffee shops should always be able to serve freshly prepared cold brew at all times. This is especially important during warmer months when demand will naturally increase, so it’s essential that a coffee business keeps a steady supply of cold brew at hand.

However, when preparing cold brew traditionally, the prolonged extraction time and storage space requirements can quickly eat into profits if not managed effectively. 

At the same time, coffee business owners need to have a solid understanding of how much cold brew they sell on an average day – otherwise waste will become a significant concern.

Danny explains that the Marco ColdBRU system allows users to prepare custom-sized batches of cold brew, which helps to minimise waste.

“Coffee shops which sell lower volumes of cold brew can prepare it in smaller quantities, which also helps to keep it fresh,” he says. “Eventually, if demand increases, the business can invest in another ColdBRU system to increase their cold brew supply, as they are more affordable than other pieces of coffee equipment.”

Danny also adds that the ColdBRU averages 19% extraction levels and 4% total dissolved solids (TDS). Ultimately, these higher yields mean that coffee shops are able to get the most of their cold brew setup by wasting less coffee, and thereby increasing profit margins.

Furthermore, he explains that Marco’s ColdBRU system doesn’t require filters, which further reduces waste and minimises costs.

Quick and easy beverage dispensing

To improve the efficiency of serving cold brew even further, Dale explains that the Marco ColdBRU can be paired with a beverage dispensing system, like the Marco POUR’D which can serve up to three different kinds of drinks from one font.

“Service can be even more seamless,” he says. “What’s more, we can also serve plant milk-based, flavoured, and other types of drinks from a single font.”

Ultimately, this can help coffee shops to diversify their menu and keep a closer eye on profit margins.

It’s clear that cold brew won’t get less popular any time soon, and coffee shops are likely to keep it on their menus for the years ahead.

However easy it might be to sell, coffee shop owners should still pay attention to how profitable their cold brew setup is. By investing in efficient cold brew equipment, coffee shops can still serve high-quality beverages while keeping costs down.

Enjoyed this? Then read our article on how automation is shaping the coffee industry.

Photo credits: Marco Beverage Systems, Taller Stories

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