Ashe Samuels talks to Jason Malcom to explore the different ways in which home coffee consumers are taking over the industry In many ways, the way in which people consumed coffee was knocked completely off-kilter by the pandemic. Most obviously, it forced everyone to start brewing coffee at home; a trend that hasn’t gone anywhere despite shops and restaurants reopening. According to the National Coffee Association’s annual report, 83% of past-day coffee consumers reported having a coffee at home – up 4% since January 2020. And while out-of-home consumption has grown since January 2021 (from 31 ..read more

Ever wondered how to pull the perfect shot of espresso? Australian Barista Champion Jack Simpson gives us his step-by-step approach Over the last eleven years of being a barista, pulling the “perfect espresso” has been a target I’ve always been chasing. Whether dialling in the single origin in the morning before the first customer walks in the door or working with a lot of coffee that I’m using for competition – I tell myself that there is a “perfect” expression for this coffee and I just need to find it. The longer we work as baristas, the more we realise how little we know about coffee, and ..read more

Jenna Gottlieb speaks with Kamal Bengougam to explore how superautomatic coffee machines can help reduce labour costs across a range of businesses For businesses across the retail and hospitality sectors, labour costs account for a considerable proportion of expenditure. Approximate figures suggest that labour accounts for 30% of revenue in coffee shops, 25% for hotels, and 10% for convenience stores. “Coffee shop labour costs account for a minimum of 30% as a percentage of revenues, and when you are busy, that is fine – but what do you do in downtimes?” asks Kamal Bengougam, managing partner ..read more

Running a coffee shop is a dream many people have had. Jenna Gottlieb speaks with Miranda Caldwell about how to make that dream a viable reality. The key to a successful coffee shop lies in the same three essential principles that are true for any business: Identify a market to serve, offer them what they want in a way that sets you apart from the competition, and do it in a way that makes a profit. According to Miranda Caldwell from The Coffee MBA, it’s imperative to nail these core elements down as you design (or redesign) how your business operates. In the UK, the number of coffee shops has ..read more

David Phillips speaks to Denes Biro about the importance of timing when foaming milk – and how automated technology can help Of all the steps involved in making coffee, steaming milk remains one of the most highly valued and respected skills.  “For about three months we had to train and study milk – and of course coffee,” says Denes Biro, director of UK sales at Heylo Coffee – recalling his time training at Taylor Street Baristas. “We were only able to steam milk and serve it to a customer after about three months and after an exam as a junior barista.” To achieve a velvety texture, preci ..read more

Jordan Montgomery speaks with Izabela Fortini to explore whether or not refractometers have a legitimate place in specialty coffee shops In recent years, advancements in automation, measurement tools and brewing equipment have not only enabled better workflow but also a more thorough understanding of coffee’s behaviour when we brew it. Some quality assessment methods based around cupping have allowed actors across the industry to attribute a numerical score to coffee. However, these protocols often rely on years of practice and proper taste calibration, which can be variable, time-consuming an ..read more

Ben Mitchell talks with Carlos Bitencourt about where to find less guilty coffee in Milan In many coffee bars across Italy, customers can still enjoy an espresso for €1. The price cap specifically relates to “caffé al banco”, which means coffee consumed while standing at the bar. It’s a government initiative aimed at preserving the cultural practice of enjoying espresso in public spaces. But while a €1 espresso may benefit Italian consumers, can such a low price adequately compensate for sustainability efforts across the coffee supply chain? In recent years, brave pioneers have led the special ..read more

Matt Haw and Klaus Thomsen speak about common mistakes made by coffee shop owners in the third article of the series, #SpecialtyCoffeeMistakers This article is the third and final in a series exploring the prevailing attitude towards mistakes in the specialty coffee sector. The series is produced in collaboration with Heylo Coffee, who are eager to kickstart a conversation around “mistakes” – beginning on a road to normalising them. In the specialty coffee sector, there is a culture of meticulousness and striving for excellence. In some instances, this can lead to an air of perfectionism, wher ..read more

Ben Mitchell speaks with Luciano Bramante to explore what’s in store at Milan Coffee Festival 2023. Italy’s biggest coffee event is set to return in under a week, offering three days of exhibitions, competitions, educational sessions, and more. Between December 2 and 4, the annual event will welcome thousands of attendees, including qualified hospitality buyers and decision-makers from the coffee, hospitality and food service industries.  The eagerly anticipated sixth edition of Milan Coffee Festival will be hosted at the Superstudio Più venue. Given the extensive lineup, we’ve put togeth ..read more

South African Barista Champion, Winston Thomas, talks about life after the lights go down on the competition stage. As a kid, I often wondered what my favourite sports players did when they “retired from the game.” Our Springbok Rugby World Cup winning team recently completed their country-wide trophy tour and I’m sure a few of them will be hanging up their boots soon. It’s always sad to see them go.  I was on a local TV show a couple of years ago and I referred to the short-lived experience of a barista champion being like that of a beauty pageant winner. I attempted to make the point th ..read more