The Future Is Flavored, Buying Rare Lots, and Carbon-Neutral Espresso

• Could espresso machines be used to brew something like filter coffee?

  By Matt Haw for newGround

  “Filter coffee allows more delicate fruit and floral flavours to come through the cup; flavours that can be difficult to perceive in espresso. For coffee with lots of sweet, bright flavours, filter brewing might be more suitable. Despite the fact that these two brewing methods are fundamentally different, some in the industry are recreating the conditions needed to brew filter coffee with an espresso machine.”

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• How flavoured coffees help brands reach the next generation of consumers

  By Gabriella Oakley for Coffee Intelligence

  “The US National Coffee Data Trends report from Autumn 2022 suggests more young people are drinking coffee than ever before. The survey shows 51% of the 18-24-year-olds surveyed reported drinking coffee within the last day – an increase of 21% from January 2021. Young people may be drinking more coffee, but they are far from ‘purists.’ Opting for syrups when ordering from a coffee shop, or an RTD can out of a grocery store fridge, young consumers show a preference for adding flavours to their coffee.”

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• How do specialty coffee roasters buy rare lots at auction?

  By Rachel Keen for Perfect Daily Grind

  “Every year, there are plenty of green coffee auctions that take place in the specialty coffee industry. Whether in-person or virtual, these platforms provide producers with opportunities to showcase their best coffees – and potentially receive higher prices for them. Moreover, some private auctions also grant roasters and green coffee buyers access to more limited-edition or ultra-rare lots. In turn, these coffees can then be marketed as more premium and unique offerings. As part of this, auctions which focus on one specific variety or species (usually more exclusive coffee varieties such as Gesha) are becoming more popular.”

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• Can coffee shops make carbon-neutral espresso?

  By Zoe Stanley for Perfect Daily Grind

  “It’s hard to ignore the impact that demand for more sustainable coffee is having on the wider industry. From producers to roasters to coffee shop owners, more and more industry professionals are looking for new and innovative ways to reduce their environmental footprint. 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.”

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• Infused coffees: Will they get bigger in 2023?

  By Lauren Loudon for newGround

  “Infusion can happen before or after roasting, or when the coffee is ground; but it most often takes place with green coffee. Recently, producers have been developing methods to cater to an increased demand for complex flavours. Techniques such as anaerobic fermentation and carbonic maceration ferment coffee in pressurised tanks, diverting away from more traditional processing methods, (washed, honey, natural processing). Now, some producers are pushing this even further. Non-coffee materials such as fruit pulp, ageing beans, and essential oils can be infused at drying or storage stages, but most commonly during fermentation.”

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