Today, it’s essential that manufacturers incorporate some of the most cutting-edge and intuitive features in their machines to help enhance extraction, as well as both the barista and customer experiences.

Additionally, with sustainability more in mind than ever before, investing in advanced machines can help coffee shops reduce waste and energy consumption – and in turn potentially cut down on costs.

To learn more about how espresso machine technology has evolved, and how coffee shops can reap the full range of benefits, I spoke to Maurizio Tursini, Chief Marketing and Solutions Officer at Cimbali Group.

You may also like our article on how the espresso machine has influenced barista workflow.

How has espresso machine technology changed over the years?

From innovative boiler systems to state-of-the-art flow rate technology to increasing automation, espresso machines have evolved in many ways, especially over the last few decades. 

Now more than ever, manufacturers are incorporating more advanced features that emphasise precision, accuracy, and consistency – with many considering this a new era of “smart espresso machines”.

These typically include integrated automated features which help to improve extraction and minimise the need for baristas to constantly adjust different brewing variables themselves. Similarly, users also have the option to customise an ever-growing range of factors, including:

• Pressure
• Temperature
• Flow rate

Ultimately, this means baristas can adjust extraction settings to get the best out of each coffee they use – whether it’s a blend or a single origin.

But beyond designing machines to simply improve coffee quality, manufacturers have also been prioritising ergonomics and sustainability.

Technologically-advanced machines tend to include more user-friendly features that help to streamline workflow. In turn, baristas can prepare drinks more efficiently to a consistently high standard, while still providing excellent customer service.

“Sustainability has taken centre stage in espresso machine design and materials because of a growing awareness about environmental issues and the need for eco-friendly practices,” Maurizio tells me. “Sustainable materials and features, such as energy-efficient components, often mean coffee businesses can reduce costs in the long term.

“At Cimbali Group, we also emphasise sustainability by incorporating recycled materials into our machines, and ensuring most of their parts are recyclable,” he adds. “We strive to align our machine designs with our environmental commitments.”

Exploring cutting-edge technology

Today, many machines now boast a number of exciting new innovations. One of the most prominent is integrated Internet of Things (IoT) technologies, which can record and analyse extraction data. And in addition to this, there are a growing range of features which can precisely control different brewing variables.

For instance, LaCimbali’s new M40 espresso machine – which was recently launched at HostMilano 2023 – includes a thermal system to regulate temperature more accurately and consistently. This allows baristas to accentuate the unique characteristics of various coffees and ensure they are pulling high-quality shots.

Maurizio explains how it works: “Water is stored in a pre-heating boiler, where its temperature is consistently controlled before it’s then dispensed to the groupheads.”

The system also functions by heating only the groupheads which are in use – helping to reduce water waste and conserve energy consumption.

Another important aspect is preparing milk. With more and more manufacturers moving away from traditional steam wands, more sophisticated and automated milk foaming solutions are taking centre stage. The M40’s Turbosteam Milk 4 Cold Touch feature, as one example, offers precise temperature and foam control – as well as up to four different preset recipes and foam levels for both cow’s and plant milks.

Apps and connectivity

Features like touch screens have become the norm for almost any espresso machine – as well as dedicated apps which baristas can use to communicate with their machines more effectively.

What’s more, these new technologies even allow users to connect machines with other pieces of equipment for more intuitive function. For example, the M40’s Perfect Grinding System, which connects the machine to a grinder via Bluetooth, constantly monitors grinder and dosing settings. In turn, baristas don’t have to make as many manual adjustments.

“The M40’s Barista Drive System ensures that the grinder you use, such as the LaCimbali G50, accurately identifies the required dose for both single and double shots,” Maurizio says. “The dose is then dispensed, and the system communicates this information to the machine.”

With built-in telemetry systems connected to wifi, users also have access to real-time data which they can track and analyse to monitor machine function and performance – or even communicate any problems or errors to technicians. 

Maurizio tells me the LaCimbali Global Remote Service Program allows machine technicians to address issues remotely to minimise any disruptions to workflow and service. He adds that the M40 can also be continuously connected to the LaCimbali Project app, which means baristas can change settings while they’re away from the machine.

Getting the most out of these new technologies

Given how espresso machine technology has become so advanced, coffee shop owners and baristas need to know how to harness the full potential of their equipment. Ultimately, more intuitive machine technology and design can help to improve both extraction and customer experience.

It’s ultimately the manufacturer’s responsibility, however, to ensure that baristas of many different skill levels can use their espresso machines. Maurizio explains that LaCimbali’s M40’s Perfect Grinding System allows coffee professionals to optimise extraction by fine-tuning grind and dose settings based on the target flavour profile.

Furthermore, the Barista Drive System provides users with the option to pre-set brewing parameters like yield, temperature, and extraction time. “This reduces the need for manual adjustments and minimises the risk of human error, ensuring consistent and high-quality espresso shots with each use,” he says.

Automation is playing an increasingly key role in espresso machine technology. And while we can sometimes talk about automation with a certain level of scepticism in specialty coffee, it’s vital that coffee shop owners and baristas use it to their advantage.

In short, automated espresso machine technology makes it easier to multitask, and can also simplify training for less experienced baristas. 

“Automated features improve consistency and quality, ensuring customer satisfaction without compromising efficiency,” Maurizio says.

Moreover, modern espresso machine design prioritises functional details to optimise workflow, ergonomics, and overall performance for both coffee professionals and customers. For example, the M40’s groupheads are located further away from the milk foaming systems for more streamlined interaction.

Prioritising sustainability

The benefits of advanced espresso machine technology also extend beyond extraction. Leveraging new and improved machine features means coffee shops can reduce waste, lower operating costs, and decrease energy consumption.

It’s inevitable that coffee shops and roasters produce some waste, but minimising these levels is key. One of the many sources when it comes to preparing beverages is coffee and milk waste.

Inaccurate dosing and grind settings during dial ins means baristas have to dispose of more ground coffee – which can quickly eat into costs.

“Minimising grind retention means less waste and less cross-contamination of old, stale ground coffee, too,” Maurizio says. “This is not only more sustainable, but also more cost-effective.”

Steaming or foaming too much milk is also another issue, which is why coffee shops are becoming increasingly reliant on automated solutions. For instance, the LaCimbali M40’s Automatic Dose Milk System dispenses a predetermined amount of milk from an external or under-counter refrigerator into a pitcher, while the Turbosteam system can then foam the milk according to a preset recipe.

The importance of energy efficiency 

With rising energy costs around the world, coupled with increasing concern about carbon emissions, more efficient espresso machine technology can help shops reduce both.

“We are aiming to meet the growing demand for sustainable and energy-efficient espresso machines,” Maurizio explains. “This not only benefits coffee shops and roasters by reducing operational costs, but it also aligns with our commitment to implementing more environmentally-responsible practices.”

As part of this, he adds that the M40’s eco-thermal system can reduce energy consumption by up to 66%, and is also made from 44% recycled materials and is over 94% recyclable.

As espresso machine technology continues to develop, we should expect to continue seeing new solutions that prioritise consistency and quality, all while keeping sustainability in mind. 

Although the technologies may start to look different over the ensuing decades, this continuous evolution will undoubtedly remain driven by the goal of delivering the best possible coffee experience every time.

Enjoyed this? Then read our article on how the home espresso machine market is evolving.

Photo credits: Cimbali Group

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These events include the national Coffee Roasting Championships, which take place in many countries around the world. Alongside assessing final cup quality, the three-stage competition also evaluates roasters’ knowledge of green coffee grading and roast profile development.

As with any championship, prospective competitors need to thoroughly study the rules and understand the format. But rather more importantly, competitors must practise and hone their skills to stand a chance of claiming the title of their respective country’s best roaster.

To learn more about creating roast profiles for Coffee Roasting Championships, I talked to Eduardo Choza, Director of Coffee at Mayorga Coffee and two-time US Coffee Roasting Championship finalist who placed fourth in the 2023 competition. Eduardo recently spoke about this topic in his Understanding what it takes to roast for competitions lecture at PRF Colombia on 14 & 15 September 2023.

Read on for more of his insight.

You may also like our article on how roasters can use blends to drive brand identity.

What are national Coffee Roasting Championships?

Among the many competitions in the coffee industry, national Coffee Championships are some of the most prestigious and highly anticipated. They include the national Barista, Brewers Cup, Cup Tasters, Coffee in Good Spirits, Latte Art, Cezve/Ibrik, and Coffee Roasting Championships.

The world finals for the latter first took place in Nice, France in 2013, and has since earned a reputation for being one of the largest international roasting competitions in the sector. The event brings together hundreds of the world’s best specialty coffee roasters to showcase their skills and expertise to a panel of certified judges. 

In fact, this year’s competition was just held at the 2023 Taiwan International Coffee Show from 17 to 20 November – with Indonesia’s Taufan Mokoginta winning the title.

Before earning a place at the world finals, however, competitors must win their respective national Coffee Championships. National SCA chapters host these competitions in a growing number of countries around the world, which follow the same format and rules as the WCRC.

To break down the rules into simple terms, competitors are given scores based on their performance across three main categories: 

• Green coffee grading
• Developing a roast profile that best accentuates the coffee’s characteristics
• Final cup quality evaluation

The person with the highest score across all three stages of the competition takes the title and goes on to compete at the world finals.

What you need to know before participating in a Coffee Roasting Championship

As with any competition, there are potential pros and cons when taking part in a national Coffee Roasting Championship.

Eduardo Choza is the Director of Coffee at Mayorga Coffee – a roaster with a focus on supporting and empowering Latin American coffee producers and other industry professionals. He is also a seasoned US Coffee Roasting Championship competitor and has placed in the finals twice, alongside coaching and mentoring other roasters taking part in the event.

“Capital and time are the ultimate investments in roasting competitions,” he says. “If an individual doesn’t perform well, they stand to lose a lot of both.”

Considering this, the stakes are often higher for smaller-sized roasters and independent competitors – including members of marginalised communities who often don’t receive the same level of support. Travel, accommodation, and logistics expenses can quickly add up, on top of the costs of training and preparing for competitions.

Nonetheless, Eduardo highlights an obvious silver lining of taking part in competitions: “If a roaster performs well, the company they work for is likely to receive additional sales (although this is not always the case), as well as recognition from their peers and others in the industry.

“For more established companies, potential sales growth is likely not enough to move the needle in comparison to the overall bottom line though,” he adds.

Recognition and growth

For many coffee professionals, recognition and commendation are hugely important. An outstanding performance in a competition can not only help support a roaster’s business, but may also open doors to new sponsorship opportunities and brand ambassador roles.

Whether they win or lose, taking part in national Coffee Roasting Championships is an opportunity for roasters to make their mark on the industry and propel them to their next phase of growth.

“Regardless of placement, competitors have the opportunity to grow and develop their skills, meet more people, and expand their network,” Eduardo explains.  

Participating in national roasting competitions can certainly help to foster a sense of camaraderie and community with fellow roasters, who are often open to providing support and mentorship when needed – as both Eduardo and Mayorga Coffee have done in the past.

What’s more, competing against some of the industry’s leading roasters can be an incredibly valuable learning experience. Ultimately, this gives roasters – especially first-time competitors – a chance to refine and improve their skills.

Developing competition-ready roast profiles

Competing in national Coffee Roasting Championships requires a lot of preparation and practice. During his Understanding what it takes to roast for competitions lecture at PRF Colombia on 14 & 15 September 2023, Eduardo discussed the general and more specific requirements.

“First of all, you need to have a sound knowledge of roast time, developing roast profiles, green coffee grading, and an excellent palate to discern the flavours in the final cup,” he says.

In the first stage of the competitions, roasters need to accurately grade green coffee by identifying any primary and secondary defects in their competition coffees. Secondly, they need to develop a roast profile that accentuates the best qualities of that particular coffee.

Creating roast plans

As part of the assessment, competitors must create a roast plan. This must clearly describe several factors, including weight, temperature, colour reading of roasted coffee, and a description of what the taste and flavour results of the roast profile will be.

But in May 2023, the Specialty Coffee Association updated the rules and regulations for both the national and World Coffee Roasting Championships to coincide with its new Coffee Value Assessment. The organisation says its new cupping form and protocol will allow industry professionals to have a more “complete and high-resolution picture of a specific coffee”.

Among several other changes, this meant that 2023 – and future – competitors had to submit an updated roast plan. Competitors need to fill out the descriptive assessment sensory results for each category that the judges assess and evaluate:

• Fragrance and aroma
• Flavour
• Aftertaste
• Acidity
• Sweetness
• Mouthfeel

In order to do this successfully, roasters must have a well-developed palate and excellent cupping skills to assess and identify these specific sensory attributes. Moreover, competitors need to make sure their palates are aligned with the judging panel, who regularly attend calibration sessions to qualify as certified judges.

How can you prepare?

Even the most experienced roasters still need plenty of practice to prepare for roasting competitions. 

“You don’t need a course to teach you how to roast, but you do need to invest in some kind of sensory skills development,” Eduardo explains. “You should be able to analyse both green and roasted coffee. Being able to pick out subtle differences is also key.”

One option is to become a certified Q grader through a course offered by the Coffee Quality Institute. The programme teaches industry professionals to develop their green coffee evaluation and sensory skills – but it is costly and therefore not accessible to all roasters, especially those who may not be able to pay the recertification fees.

Another route which Eduardo recommends is to attend cupping sessions and taste a wide variety of coffees alongside other experienced roasters and Q graders. 

Additionally, taking part in workshops and gaining hands-on experience with different machines is important. Competitors need to use specific machines which are provided by event sponsors, so learning how to use this specific roaster – along with other brands and models – is especially useful. Feeling comfortable with different machines will only help to minimise any inconsistencies in your roast profiles.

Getting the most out of your competition experience

Before anything else, developing a thorough understanding of the Coffee Roasting Championship rules and regulations is paramount. If you want to receive a high score, you need to have a deep understanding of the rules and competition format.

In any coffee championship, it’s not uncommon for participants to lose points as a result of rule violations.

“You can be one of the best roasters in your country, but you can be disqualified for not following the rules,” Eduardo tells me. “There are time limits, procedures, and other restrictions that you need to be aware of.”

Reading the rules & understanding the judges’ expectations

The Coffee Roasting Championship rules and regulations are available online, including any updates, clarifications, or new score sheets so that prospective competitors have the chance to familiarise themselves in advance. In theory, reading and reviewing these resources before competing can help to avoid any unnecessary mistakes.

To receive a high score, roasters not only need to be accurate when grading green coffee and describing their roast profiles, but should also understand the judges’ expectations and preferences – which should be objective to a certain extent.

“It’s important to ask questions, especially to the judges,” Eduardo says. “You need to know what they will be looking for in order to tailor and improve your roast profile.”

Roasting competitions are an exciting and rewarding experience for many coffee professionals. Becoming a national Coffee Roasting Champion requires dedication and practice, but roasters of any level can excel with a balance of preparation and investment – so long as they receive the right support.

But beyond the accolades and industry recognition, training for competitions can offer a valuable opportunity to refine roasting skills and connect with peers and mentors in the industry.

Enjoyed this? Then read our article on Mayorga Coffee’s three-year Diamond PRF sponsorship to champion Latin America as a coffee knowledge centre.

Photo credits: Producer Roaster Forum, Mayorga Coffee, Michelle Illuzzi, Specialty Coffee Association

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Many coffee shops around the world use these machines to prepare high-quality drinks and streamline workflow. But investing in a high-performance espresso machine is costly, and not the most economical option for home brewers and coffee enthusiasts.

Similarly, using budget home espresso machines often doesn’t lead to great results, which is why manual machines have started to become more popular. While these models are more affordable, the quality and performance of manual espresso machines has also been increasing in recent years. 

With more sophisticated technology, users can exert more control over extraction variables to pull excellent shots of espresso. So how can you get the best results when using manual machines?

I spoke to Charles Temkey and Jeff Walcott at Flair Espresso to find out more.

You may also like our article exploring the evolution of manual espresso machines.

How do manual espresso machines work?

As the name suggests, manual espresso machines (also called lever machines) are used by hand, and don’t rely on automated technology to pull shots – although some models do include small built-in boilers.

Jeff Walcott is the Head of E-Commerce and B2C marketing at Flair Espresso. He explains how the process works.

“Manual machines mimic what happens inside an automatic or a semi-automatic espresso machine,” he says. “They are like simplified versions of the same scientific approach. The lever lowers a piston that forces hot water through a bed of finely ground coffee.”

Given their more simplistic design, manual machines can often be an entry point for people interested in preparing high-quality espresso at home. 

Charles’ role at Flair Espresso is Espresso Machine R&D, Production, and Technical Support.

“Compared to traditional espresso machines, manual machines are more approachable, especially for people who are new to specialty coffee,” he says. “At the same time, seasoned baristas can also use them to achieve great results in terms of quality in the cup.”

How are these machines changing?

Since their entry into the market in the mid-2010s, hand-operated espresso machines have evolved significantly in terms of both form and function. For example, the features of these machines have become more advanced and precise, meaning it’s easier to change different extraction variables.

“For instance, the Flair 58 Plus, includes a heating element which keeps the brew chamber at a stable temperature without having to pour hot water to preheat first,” Charles explains. 

Most manual espresso machines require the user to add hot water to a separate chamber as they are not connected to a water source. Once you pull the lever, water moves into the brewing chamber, and here is where the user can play around with different levels of pressure.

“The Flair 58 Plus’ valve plunger allows for as much or as little pre-infusion as you want,” Charles tells me.

As soon as water enters the brewing chamber, it will come into contact with the ground coffee – and the pre-infusion stage begins. By slowly and steadily releasing and pulling the lever, the user can change pressure and control the flow of water.

Similar to automatic machines, the design of manual espresso machines is also becoming more sophisticated. For example, Charles says the Flair 58 Plus features custom branding and walnut accents on the portafilter, t-grip (or level handle), and tamper.

“Most folks want the product to look good on the counter to be proudly displayed in their kitchens or their businesses – which extends beyond coffee shops,” he adds. “Flair is used at three-Michelin star Danish restaurant Geranium, for instance.”

Why does pressure matter so much?

Pressure plays a key role in extracting espresso. When hot water is forced through very finely ground coffee under high pressure (usually around nine bar), this results in the highly concentrated beverage we know as espresso. 

Most manual espresso machines, including the Flair 58 Plus, have integrated pressure gauges which allow baristas and home brewers to monitor pressure levels throughout extraction, and thereby better understand when to change them.

“You also have the option of digitally plotting graphs to measure flow profile more accurately using Bluetooth devices like Naked Portafilter’s Smart Espresso Profiler, for example,” Jeffrey says.

Charles meanwhile explains how adjusting pressure and flow rate during manual extraction can impact the final results in the cup.

“If you start with a 1-2 bar pre-infusion period until the puck becomes saturated (when you see the first drops of espresso), you can then increase the level of pressure (sometimes quickly, sometimes slowly) for the duration of the extraction,” he says. “You then slowly reduce pressure towards the end of the shot to control flow rate and maximise extraction and flavour, while also minimising bitterness and astringency.”

Greater control over extraction

As manual espresso machines have become more advanced, so has the ability to tweak different brewing variables. Adjusting temperature is just one example of many.

“The temperature range of the Flair 58 Plus starts at around 85ºC (185ºF),” Jeff explains. “It goes up in five-degree increments to 90ºC (194ºF) and 95ºC (203ºF), which roughly correlates to optimal brewing temperatures for dark, medium, and light roast profiles, respectively.”

Although there are many variables to consider when brewing different roast profiles (including grind size and total extraction time), temperature is arguably one of the most important. This is because darker roasts are generally more soluble than lighter roast profiles, so lower temperatures will reduce the chance of extracting more bitter and roasty flavours.

“The detachable preheat controller includes a 0.1mm-thick film heating element – similar to a coil element on an electric stove – which wraps around the grouphead under an insulating silicone shroud,” Charles says. “You then use a one-button PCB (printed circuit board) controller to select between the three temperature settings.”

Using machine features to your advantage

Beyond changing temperature, dose, yield, extraction time, and grind size, there are other ways for baristas and home brewers to control and improve the quality of their espresso.

“One of the best ways to judge the quality of your shot is to watch it extract from the bottom of the portafilter,” Jeff says. The easiest way to do this is to use a naked portafilter so that the bottom of the basket is completely exposed.

To make this process more straightforward, many manual espresso machines include articulating shot mirrors so the user can spot any signs of channelling (when water flows unevenly through the puck). 

“Shot mirrors help streamline workflow and improve the overall brewing process, with the goal of extracting the best espresso possible,” Jeff adds. “It’s almost like watching your cookies brown in the oven.”

Moreover, compared to automatic machines, users can more easily control pressure levels with manual espresso machines. So if channelling were to occur, you can release the lever to reduce pressure – and potentially still extract a good shot.

Tips and advice to get the best results

Manual espresso machines work slightly differently to their automatic counterparts, so users always need to bear this in mind.

Be sure to give your machine enough time to preheat and stabilise before pulling shots. The Flair 58 Plus, for example, takes around ten minutes to reach a stable temperature.

As with any brewing method, investing in a high-quality burr grinder is an absolute must.

“Using a good, consistent burr grinder will go a long way in helping you to dial-in your espresso, and allow you to experiment with different variables,” Jeff says.

Once the coffee is ground, proper puck preparation is essential. Charles says he’s a fan of the Weiss Distribution Technique (WDT), which helps to properly distribute grounds before tamping. 

He also recommends using a temperature-adjustable electric kettle as your water source, and then tweaking according to your chosen roast profile.

Experimenting with ratios

For more advanced brewers, testing out different pressure profiles and ratios can help to achieve great results with manual espresso machines.

“I would start with a 1:3 ratio,” Charles explains. “If you have an 18g dose, aim for a yield of around 54g. I tend to use shorter ratios when adding milk because the flavours of the coffee can push through more.

“Then you can try some ‘ristretto’ style shots at a 1:2 or even 1:1 ratio – especially if you like thick, highly-concentrated espresso,” he adds. “Ratios of 1:4 to 1:6 allow you to open up the coffee a little more – especially lighter roasts – which can increase the extraction of more aromatic and floral tasting notes.”

Ultimately, experimentation is key, as Jeff says: “It’s a learning curve, and each coffee is different, so it’s an opportunity to change different variables as you go along.”

With the quality of manual espresso machines only improving, it’s become much easier to extract excellent espresso. However, as with any kind of machine or brewing method, the key is to know how to control as many variables as possible.

“To get the best results, you need to be willing to practise and experiment,” Jeff concludes.

Enjoyed this? Then read our article on cold-pressed espresso.

Photo credits: Flair Espresso

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Many farms choose to manually pick and sort cherries, with some even having no option but to harvest them by hand. These methods, however, can be laborious and time-consuming, and often lead to higher costs for producers.

As a result, some coffee farmers are turning to mechanised solutions to harvest and sort cherries – and thereby improve coffee quality. 

To learn more, I spoke to Carlos Henrique Palini, commercial director at Palinialves, and Felipe Fernandes Vilhena Faleiros, operational manager at Eldorado Specialty Coffees.

You may also like our article on the anatomy of a coffee cherry.

How do pickers harvest and sort cherries?

Harvesting and sorting cherries are two essential steps in coffee production. Farm workers can use several different methods to do both – including manual, semi-mechanised, and fully mechanised.

Carlos works at Palinialves, a Brazilian agricultural equipment manufacturer. He explains that cherry ripeness is a key factor in all three harvesting and sorting techniques.

“You need to pick coffee cherries at the most optimal stage of ripeness and uniformity, with a higher percentage of ripe fruits, or red cherries,” he says.

Selective picking helps coffee farms to do this. Labourers harvest only the ripest cherries by hand, which helps to improve quality and increase sweeter and more complex flavours. This method, however, is very labour-intensive.

Some farms, meanwhile, will use hand strip picking. This is when labourers harvest all the cherries off branches by hand.

Mechanised harvesting methods

One of the most common semi-mechanised harvesting techniques is when farm workers use hand-held tools called derricadeiras to shake and strip cherries off branches. The cherries then fall onto tarps placed below the plants to make collecting them easier.

Felipe works at Eldorado Specialty Coffees – a group of farms in Brazil. He says their producers wait for cherries to reach around 75% full ripeness before harvesting them using mechanised systems.

On larger farms located on flatter terrain – like in Brazil, for example – producers will use specialist machinery to strip pick cherries. Labourers drive large mechanical harvesters which have vibrating, rotating rods to shake cherries loose that pickers then collect in containers.

Whether done by hand or machine, strip picking can save time and money, but removing unripe cherries from the harvested lots can be arduous.

During harvesting, it’s common for pickers to also remove both underripe and overripe cherries, as well as ripe ones. The first two must be removed to maintain coffee quality.

“Through post-harvest processing, you separate the ripe cherries,” Carlos explains. “This improves the uniformity of ripeness to increase quality.”

What about sorting coffee cherries?

Carlos tells me the process of sorting cherries involves various pieces of equipment and several techniques to achieve optimal ripeness. Many farms will start by placing harvested cherries on a tarp, and removing any unripe ones. Others will use automated systems to sort cherries by size, colour, and density. 

In certain cases, cherries are placed in water tanks. This is to identify any defective, underdeveloped, or overripe cherries, which will float to the surface and are then removed. 

Following this, farm workers will visually inspect the coffee while it dries on raised beds or patios to identify and remove any damaged, insect-infested, discoloured, or underripe beans.

After a drying period of around two months, producers will use a density sorter and gravity separator to distinguish between high-density and low-density beans. Denser beans are typically considered to be higher quality, and often sell for higher prices.

Finally, the green beans are sorted by colour to remove any defective beans – either by hand or using sensor machines. This step is crucial to ensure the coffee meets specialty-grade standards.

Problems associated with manual sorting methods

Although manual coffee sorting can assist with quality control, this method is usually very time-consuming and isn’t always the most accurate. 

“Because of the size of our farms and the volume of coffee harvested daily, sorting cherries manually is inefficient and costly,” Felipe says.

It can take hours for a team of people to meticulously sort cherries by hand. The longer this process goes on, the more likely it is that cherries will overripen and spoil. Selective picking can take even longer as not all cherries mature at the same rate, so labourers need to harvest multiple times.

To increase productivity, coffee farms must also employ large teams, so costs can quickly add up.

“Most coffee-producing regions in Brazil, however, currently suffer from labour shortages,” Felipe explains. This leads to a number of issues, including overripe cherries and inadequately sorted coffee – ultimately resulting in lower yields and profit losses.

Additionally, pickers often rely on colour alone as an efficient way to assess ripeness levels, but this process can be subjective. Moreover, sorting yellow cherries can be especially challenging because it’s more difficult to know when they have reached optimal ripeness.

“Manual sorting is an even bigger challenge for larger producers because they have more extensive planted areas and a higher volume of coffee at different stages of ripeness, which results in even greater non-uniformity,” Carlos tells me. “In turn, larger farms require more robust post-harvest infrastructure to separate and sort coffee cherries.”

Increasing use of mechanised sorting systems

For producers who have the means and resources to decide, they must weigh up the pros and cons of manual and mechanised sorting solutions. But as it becomes more challenging to find a stable workforce every year in some producing countries, an increasing number of farms have started to rely more on automated solutions. 

One of these is Palinialves’ FullSelect optical sorter – which will be showcased at the company’s booth at the 2023 International Coffee Week event in Belo Horizonte, Brazil from 8 to 10 November.

Carlos explains how the machine works.

“The FullSelect is an electronic optical sorter that separates coffee cherries based on colour,” he says. “Farm workers feed harvested cherries (which are at various stages of ripeness) through a hopper. They are transported on a conveyor belt to the optical sorting machine.

“The machine uses high-resolution cameras to take photos of the cherries and distinguishes them by colour sensitivity,” he adds. “For instance, red or yellow cherries are accepted, while green and black ones are rejected.”

When the FullSelect identifies defective cherries, a stream of high-precision compressed air moves and separates them from ripe ones.

“The optical sorter also includes a set of full-colour cameras that can detect green coffee in ripe red cherries,” Felipe tells me. “These cameras are very sensitive and can sort cherries based on subtle differences in colour tone with a high level of precision.”

When would manual sorting methods work better?

It’s important to note that not all farmers need to use mechanised harvesting or sorting machines. For example, it’s potentially more cost effective for smallholder farmers who grow coffee across one or two hectares to harvest and sort cherries by hand – mostly because they produce smaller volumes of coffee.

Additionally, some farms may be located at higher altitudes or on more mountainous terrain, which makes it difficult to operate harvesting machines. But more importantly, some producers may not have the capital or access to loans to invest in these solutions.

How can sorting machines benefit producers?

Of course the most obvious advantage to using mechanised sorting solutions is saving both time and money. Instead of meticulously sorting cherries by hand, producers can use machines and focus on other areas of their farm.

“Mechanised sorters like the FullSelect are much more reliable than manual methods, and allow me to free up more of my time,” Felipe explains.

Using these machines can also increase production volumes more effectively.

“Manual sorting methods often have high operational costs, but result in lower yields,” Carlos tells me. “Optical sorters can process between 6,000 and 10,000kg of coffee cherries per hour, which is significantly higher than the volume pickers can sort by hand.”

Carlos adds that sorting machines also offer several other benefits for producers, particularly those focused on growing higher-quality coffee.

“Palnialves’ FullSelect machine, for example, can sort high volumes of cherries efficiently and precisely,” Carlos says. “Producers can then process only the ripest cherries, and thereby elevate overall quality.” 

A bigger focus on quality

For producers who have the resources to invest in mechanised sorting solutions, post-harvest processing methods can become more accessible and streamlined.

“The FullSelect machine is straightforward to operate, and can be configured using an intuitive touchscreen panel,” Carlos explains. “It also features automatic sensitivity adjustment.”

Additionally, this more advanced technology means farmers can dedicate more time and energy to other aspects of their business to improve coffee quality even further.

“With using mechanised sorters, I’m assured that I’m only processing red ripe cherries with no defects,” Felipe concludes.

From planting seeds to implementing various processing methods, producers who grow high-quality coffee certainly don’t overlook any step of the process. As part of this, many farmers around the world rely on manual harvesting and sorting methods – with some having no choice but to. 

At the same time, however, it seems more producers have started to see the benefits of using mechanised sorting solutions. For coffee farms who have the infrastructure and resources to invest in these machines, they can provide a wide range of benefits. 

Enjoyed this? Then read our article on identifying and improving cherry ripeness.

Photo credits: Palinialves

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As a way of keeping up with innovation in the industry, coffee competitions have changed significantly over the past few years. Whether it’s different formats, judging techniques, or prizes, the diversity of specialty coffee championships has been noticeably increasing.

To learn more – as well as to explore the potential future of coffee competitions – I spoke to Tristan Creswick, Business Development Manager at Dalla Corte and founder of the World Espresso Championship. Read on to find out more of his insight.

You may also like our article on whether there is space for new coffee competitions.

Prominent competitions in specialty coffee

Now more than ever, coffee professionals have the opportunity to take part in a wide range of competitions. These include, for example, formal rule-based championships and multi-disciplinary inclusive events.

Some competitions, however, have more influence in specialty coffee than others – especially the World Coffee Championships (WCC) organised by World Coffee Events. The WCE currently hosts seven annual competitions:

• World Barista Championship
• World Cup Tasters Championship
• World Latte Art Championship
• World Coffee in Good Spirits Championship
• World Brewers Cup
• World Coffee Roasting Championship
• World Cezve/Ibrik Championship

Each of the seven WCC focuses on a different set of skills and field of expertise. For instance, the World Barista Championship (arguably the most innovative of all WCC events) requires competitors to prepare three different espresso-based drinks for a panel of judges. Additionally, participants must showcase their technical barista skills, coffee knowledge, and creative flair – with many choosing exclusive and rare arabica varieties or different species to do so.

In comparison, the World Cup Tasters Championship tests competitors’ abilities to identify different sensory attributes in coffee, as well as their speed and the accuracy of their palates.

Different formats and judging styles

Across the sector, the format and judging style of competitions can vary greatly. But despite the differences, the majority of coffee championships involve competitors taking part in several rounds to be assessed by a panel of judges.

At the World Brewers Cup, for example, the competition is split into two rounds: a compulsory service and an open service. For the former, participants must brew three filter coffees with beans provided by WCE. During the open service, competitors choose their own coffee. They also need to deliver a ten-minute presentation to three sensory judges and a head judge.

The six competitors with the highest scores then go on to compete in the final round, which is exclusively an open service. One competitor from the final round is then named the World Brewers Cup Champion.

How have coffee competitions changed?

With so many coffee professionals now becoming more eager and determined to showcase their skills and knowledge, the popularity of competitions has inevitably grown in recent years. In line with this, the events themselves have started to evolve, too.

One of the biggest changes in competition formats over the past few years has been a much more prominent focus on improving inclusivity and accessibility. Undoubtedly there is still more progress to be made, but an increasing number of competitions are becoming more reflective of the wider specialty coffee sector. This includes allowing plant milks.

Judging formats have also shifted to have a bigger emphasis on objective scoring. For instance, the SCA recently updated its cupping protocol and form to minimise “intersubjectivity” when scoring coffee. These new standards will also apply to judging criteria for some WCC events, too.

Addressing continuous challenges

It’s hard to deny the crucial role competitions play in driving innovation in specialty coffee. From renewing interest in “forgotten” varieties and species to introducing advanced processing methods, these events serve a unique and important purpose.

That’s not to say, however, there aren’t still issues to address in the competition scene. As one example of many, Tristan believes that these events no longer represent the realities of baristas’ and roasters’ daily work schedules. 

“Some of the participants that win or score highly in barista competitions don’t actually work as baristas,” he says. “Moreover, the chances of a working barista winning a competition without several years of coaching is incredibly low.

“Most barista competitions are about who can serve the judges coffee that they prefer on that specific day,” he adds. “It’s not really an honest competition if the judges have to compare apples and oranges. And this is especially apparent when you factor in the subjective nature of different sensory experiences.”

Tristan continues by comparing the assessment criteria for both coffee and sports competitions. He argues that while judges can objectively assess who wins a long jump or shot put championship, judges must agree who makes the “best” coffee in a coffee competition – a purely subjective decision.

To address this issue, Tristan explains that Dalla Corte launched the World Espresso Championship in 2022 at the Melbourne International Coffee Expo. The second event was held in Athens on 25 June earlier this year, with 2023 WBC second runner-up Jack Simpson announced as the winner.

As a means of mitigating subjectivity as much as possible, competitors are required to use the same water, coffee (including processing method and roast profile), and espresso machine. Participants are then allowed to tweak as many extraction variables as possible to try to pull the winning shot.

Launching new coffee competitions

With so many competitions taking place in the coffee industry every year, developing a new event which stands out in its own unique way can be tricky.

Tristan explains that Dalla Corte developed the World Espresso Championship with two main goals in mind.

“Firstly, we’re hoping to create an innovative space that pushes the limits of espresso recipes by giving competitors a lot more flexibility with their brewing recipes, as well as having highly experienced judges taking part, too,” he tells me. “Secondly, we’re hoping the competitions have a fun atmosphere that fosters progression and creativity.”

As part of this, competition registration is only open to current national and World Barista and Brewers Cup Champions.

“We want to ensure the World Espresso Championship receives the right kind of recognition in the coffee industry, so only the top-scoring competitors can take part,” Tristan says.

What are the rules?

During each round, two competitors are randomly selected, and then must extract their espresso at the same time. Each competitor has 15 minutes to dial in their espresso. They then have six minutes to prepare, extract, and serve four single espressos. 

Similar to other competitions, all participants must use the same espresso machine – which in the case of the World Espresso Championship is the Dalla Corte Zero. Competitors are encouraged to use the machine’s Freestyle Extraction feature, which allows them to change a number of brewing variables.

“Baristas can change water temperature and flow rate, as well as the dose and basket size,” Tristan says. Competitors can also use paper or metal filters in their portafilter baskets.

No matter which extraction variables they decide to tweak, Tristan explains each participant must serve four single shot espressos. Moreover, these must be within a 15g to 30g dose and a 25g to 35g yield.

A panel of selected judges then blindly evaluate each espresso without using any formal criteria or scoresheets. They then select their favourite one on the count of three.

The winners of each round proceed to the next stages, with the overall winner receiving a cash prize of €4,000 (US $4,225.20).

So what’s next?

Given the pace of innovation in the global specialty coffee industry, we’re sure to see competitions evolve even further.

Tristan tells me Dalla Corte is using feedback from the first two World Espresso Championships to expand its competition format.

“In the future, we will start running national heats. Each winner will be invited to compete in the World Espresso Championship,” he says.

Maintaining objectivity in scoring will also be key going forward in coffee competitions. With so many different kinds of coffee available to use in championships (including variety, processing method, and roast profile), organisers will need to establish more comprehensive rules and guidelines.

Every year, a number of high-level coffee competitions are held around the world – and the sector certainly pays attention to them. By following the various championships and contests, industry professionals are able to keep their finger on the pulse of specialty coffee.

While staying ahead of the latest trends in specialty coffee is important, it’s also clear that coffee competitions are evolving to better reflect the realities of the industry and create fairer scoring systems.

Ultimately, elevating the format of competitions will only help to serve the entire specialty coffee sector.

Enjoyed this? Then read our article on carbon-neutral espresso machines.

Photo credits: Dalla Corte

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There are an almost endless number of factors to consider when starting your own roastery. These range from buying the most suitable roaster to having enough storage space for both green and roasted coffee.

The process can be overwhelming to say the least, so how can head roasters successfully launch their own roasting businesses? 

To find out more, I spoke with Andrew Coe, 2023 US Coffee Roasting Champion, and Felix Teiretzbacher, 2022 World Coffee Roasting Champion. Read on for more of their insight.

You may also like our article on how coffee roasters progress after being a head roaster.

Career options for head roasters

The head roaster role is one of the most skilled and senior positions at any roastery. That doesn’t mean, however, that there aren’t opportunities for professional growth and development.

If head roasters wish to remain working in a roastery, there are several career paths they can explore. For example, 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. 

Additionally, a director of coffee is usually in charge of sourcing and purchasing green coffee, as well as staff training and team leadership.

Other roles within a roastery include:

• Production manager 
• Green coffee buyer
• Wholesale manager
• Product development lead

Beyond the roastery, there are more career opportunities for head roasters, including working at a green coffee importer or exporter.

Why open your own roastery?

For many head roasters, starting their own roastery is an exciting yet overwhelming prospect. It gives roasting professionals the chance to showcase their years of experience in their own unique way.

Andrew Coe is the owner and roaster at Elevator Coffee in Portland, Oregon. He tells me there are many reasons why a head roaster may want to start their own business.

“It can give you the opportunity to sell different products,” he says. “Being your own boss can also sound appealing. It works well for some people, but the decision also comes with a lot of additional responsibilities and administrative tasks which aren’t related to roasting.”

With more creative control, head roasters can take more ownership of their branding and marketing – and potentially establish a name for themselves in the industry.

“As the decision maker, you’ll be able to focus more on building closer working relationships with producers and importers,” Andrew adds. This could involve visiting farms to meet producers in person – helping to strengthen direct trade partnerships.

What should head roasters know before opening their own roastery?

For any aspiring roastery owner, Andrew says developing a thorough business plan to account for as many expenses as possible is imperative.

“You need to appropriately budget for all of the equipment that will suit your needs,” he says. “It’s also important to always keep realistic growth plans in mind.”

He recommends head roasters who are interested in starting their own business to ask themselves a few key questions beforehand. These include:

• Does the prospective roasting space fit your business plan?
• Will you need an afterburner for your machine?
• Will neighbouring businesses be compliant with the level of noise and smell?
• Will you have enough storage space for both green and roasted coffee?
• What are the local/regional food and workplace health and safety requirements?

“Generally speaking, it’s about having a realistic business plan, being flexible when necessary, and adapting as you go,” Andrew explains.

He adds that roastery workflow is also crucial. When designing a workspace, roastery owners need to ensure all staff members work efficiently around each other.

“It’s essential to create a linear sequence for weighing out green coffee, loading into the roaster, unloading roasted coffee, and then destoning, packaging, and sealing coffee before organising it into orders for delivery or shipping,” Andrew says.

Investing in a roaster

Choosing which types of equipment to invest in is one of the most important decisions for new roastery owners. But at the same time, you also need to factor in how the equipment will fit into the roasting space.

Regardless of the size of your business, some equipment is absolutely essential for any roastery – especially the machine. However, the optimal roaster size and capacity ultimately depends on your individual needs.

First and foremost, you need to understand how much coffee you will roast on a daily or weekly basis. For instance, the capacity of most commercial machines ranges from sample roasters (between 50g and 500g) to medium-sized machines (15kg to 40kg) to large roasters (70kg and beyond). 

Along with drum and fluid bed roasters, the type of energy source is also important to consider. Both gas and electric machines are popular for different reasons, but the decision also depends on the available outlets in your workspace. If no gas line is fitted, this will require a specialist to install one – meaning costs can quickly add up if not managed effectively. 

Moreover, electric roasters are more environmentally responsible than gas-powered machines as they produce fewer carbon emissions. With sustainability becoming more important to consumers, a growing number of roasters are switching to electric machines.

Other pieces of equipment

Felix Teiretzbacher is the founder and owner of Kaffeelix in Austria. He tells me he opened his roastery 11 years ago using a 7.5kg drum roaster, and then purchased a sample roaster after one year. Nine years later, he bought a 30kg-capacity drum roaster.

“Besides your main roaster, you should also invest in a sample roaster, moisture/density and colour reading meters, large and small scales, scoops, brewing and cupping equipment, grinders, a water filtration system, and an espresso machine, as well as plenty of plastic tubs and bags,” he explains.

It’s important to note that industrial scales used in a roastery should be trade approved so all measurements are consistent and accurate. This ensures all customers (including wholesale clients) receive the correct amount of coffee for every order.

Other essential pieces of equipment include a destoner, a weigh-and-fill system and heat sealer for packaging roasted coffee, and specialist machinery to mix different coffees for blends. 

“Investing in an afterburner, as well as an exhaust stack, which can handle excessive heat produced from roasting is also crucial,” Andrew says. “You will also need separate food-safe containers and scoops for both green and roasted coffee to prevent cross-contamination.”

He also advises using management software to keep track of all areas of your business. This can include roast profiles, green and roasted coffee inventories, orders, and staff scheduling.

Accounting for space

In most cases, the space of a roastery is just as important as the equipment.

Felix explains how he started Felix Kaffee in the back of a coffee shop so he could use the espresso machine, water filtration system, and V60 brewers to taste his roasted coffee samples. 

“For each individual, there is the ‘best’ and most affordable way to start your business,” he says.

Andrew, meanwhile, emphasises that the size of your roastery largely depends on how much coffee you need to roast on a weekly basis – and whether you plan to scale operations in the future.

“If you roast less than 200lbs per week (around 91kg), you could potentially start your business in a coffee shop or another small space,” he explains. “At around 1,000lbs per week (about 454kg), you may need a roastery which can accommodate multiple employees and an office space.”

Similarly, there will also need to be ample storage room for green and roasted coffee, as well as dedicated spaces for quality control, cupping, packing and filling coffee bags, and even training. 

Sourcing & selling coffee

For any new roastery owner, standing out from your competitors is crucial. In line with this, you need to consider which coffees you want to sell – including different origins, varieties, and processing methods. 

“Ask yourself if there is a gap in the market that you can fill – as long as the product is in line with your branding and marketing,” Andrew explains. “You want to cater to existing demand, but also create your own niche that customers will connect with.”

Offering both blends and single origins is important to accommodate a range of consumer preferences. For example, some head roasters may decide to source more single origins to align with their brand identity, while others want to focus more on blends. Ultimately, there’s no right or wrong way – as long as you strike a balance and listen to your customers’ needs.

Tips & advice for new roastery owners

Opening your own roasting business can be daunting, but it’s certainly possible with the right level of investment and dedication.

Felix says establishing close relationships with producers and importers is critical. While origin trips aren’t always the most accessible option, he also suggests connecting with producers through social media or by attending international coffee events.

“After buying coffee from a particular farm, you should give the producers feedback – whether it’s positive or negative,” he says. “This helps to build a strong working relationship, [as long as they provide you with feedback, too.]

“Try to connect with as many other industry professionals as possible,” Felix adds. “Attend open cuppings, try to get feedback from other roasters, and never stop learning more about coffee.”

Andrew agrees, and says curiosity and passion are two of the most important qualities for a new roastery owner to have.

“Taste as many different coffees as you can and as often as possible, especially with other coffee professionals who you trust,” he tells me. “Also, drink coffee from roasters who inspire you.

“If you’re excited about the coffee you buy then it’s easier for your customers to feel the same,” he adds.

Looking for new opportunities

Specialty coffee is always evolving, which means career opportunities are changing, too. Whether you’re a head roaster looking to start your own business or new to roasting coffee and not sure where to progress in your career, industry-specific job boards like PDG Jobs are useful resources.

This jobs board hosts listings from some of the most established brands in the specialty coffee sector, and includes a wide range of positions – from barista to green coffee buyer and anything in between.

As an experienced head roaster, starting your own roastery can be an exciting part of your career. At the same time, however, it can be somewhat impossible to know where to begin – with countless details to consider.

But no matter what the next phase of your professional journey looks like, platforms like PDG Jobs are a useful way for any coffee professional to consider their options.

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

Photo credits: Rie Sawada

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In line with this, latte art will always serve an important role in coffee shops. However, in recent years, the industry’s growing reliance on automation and push for innovation have led to the development of more unique beverage technology. This includes digital printers – also known as latte art printers.

These machines are able to print a wide range of high-resolution images and designs directly onto beverages, such as milk-based coffee drinks, cocktails, and beer. 

Considering the need to stand out more than ever before, more and more coffee shops around the world are investing in digital printers to differentiate themselves.

So how do these systems work and what are the benefits of using them? To find out, I spoke to Yossi Meshulam, co-founder and CEO of Ripples. Read on for more of his insight.

You may also like our article on the history of latte art.

What is digital beverage printing?

Before exploring digital beverage printing, we need to acknowledge the importance of latte art.

Latte art is prevalent in many coffee shops around the world. Baristas skillfully pour latte art by hand to create a variety of patterns, including: 

• Hearts
• Tulips
• Rosettas (or florettes)
• Swans

However, there are some design limitations when free pouring latte art. Although baristas can use etching tools, toothpicks, or other similar utensils to draw more complicated latte art (as made popular by competitions like the World Latte Art Championship), this often takes years of practice to get right.

Digital beverage printing, meanwhile, is one of the most effective and scalable solutions to diversify drinks designs. The process involves printing personalised images, designs, and text onto foam-topped drinks. These can include milk-based coffee beverages, beer, cocktails, and mocktails.

“‘Bev-Top Media’, as Ripples refers to it, can transform drinks into a marketing tool for food service businesses like coffee shops,” Yossi says. “By printing on the surface of a drink, you’re not just serving a beverage. It’s an immersive experience that people feel more compelled to share on social media.”

Ultimately, it’s also important to recognise that latte art and digital beverage printing both serve crucial roles in the coffee industry. While latte art can demonstrate baristas’ skills and talents, digital printing systems use designs created in advance by graphic designers and illustrators, which can result in more unique experiences for customers. This means one can never fully replace the other.

Why is digital beverage printing becoming more popular?

Although latte art certainly enhances the customer experience, digital beverage printing can be more personalised. And this is becoming increasingly important to customers. Recent research from McKinsey found that up to 80% of surveyed customers are looking for personalised, meaningful experiences from companies.

“Today’s consumers, especially younger generations, are looking for more than just a product – they want an experience, too,” Yossi says. “When they receive a drink with a unique design or message on it, it elevates the overall experience.”

Ultimately, this can leave more of a lasting impression on customers by providing a customised, tailor-made experience that they may not be able to receive at other coffee shops.

“These printing solutions allow coffee shops and other foodservice businesses to differentiate themselves in an ever-growing competitive market, both in terms of aesthetics and the quality of their products,” Yossi explains.

Social media has been a key driver in developing more visually-appealing drinks, as people are much more willing to post these photos on their platforms. In fact, since 2015, the number of “photogenic coffee” posts has risen by 4500% on Instagram alone.

Given the broad reach of social media, digital beverage printing is used by coffee shops and other hospitality businesses around the world – including companies like Nespresso and Guinness.

“Ripples works with businesses in large cities like New York, London, Tokyo, Tel Aviv, Las Vegas, and Los Angeles,” Yossi tells me. “We’re also seeing growing interest from foodservice companies in smaller cities and towns.”

How does it work?

Digital beverage printing solutions use a combination of technologies and specialist ingredients to print designs on foam-topped drinks.

Yossi explains that the Ripples Bev-Top Media printers use dedicated Pods, which function similarly to ink cartridges. However, they are tasteless, odourless, and include natural plant-based ingredients that are safe for consumption. 

“Our Pods are filled with extracts and stored in specialised food-safe containers that fit into the Ripple Maker machine,” he says.

He adds that there are several types of Ripples Pods available depending on the desired colour. For instance, Yossi explains that the Coffee and Malt Pods produce a brown colour. This makes them ideal for milk-based coffee drinks and beer.

The Black Carrot Pod, meanwhile, produces a red colour, while the Chameleon Pod includes cabbage extracts – creating purple colours. With the Chameleon Plus Pod, Yossi explains that you can print in a range of colours for a single design.

No matter which Ripples Pod is used, printing with odourless and flavourless extracts is essential to preserve the quality and integrity of the drink. At the same time, all extracts used need to meet food safety regulations.

Choosing & printing designs

Most digital beverage printers come with designated software. This allows the user to select and customise different designs, text, and images. 

“The Ripple Maker is connected to a cloud-based platform so users can choose or upload designs in real-time,” Yossi explains. “Additionally, we use AI and machine learning to optimise designs so they look high-quality every time – no matter which beverage is printed on.”

Baristas, bartenders, and other hospitality staff are able to create and save designs, images, and texts – including logos, branded content, promotions, and greetings – to digital printers through apps or dedicated platforms. Customers can then choose from these designs, or even submit their own through a mobile app – although this needs to be approved by staff.

Additionally, solutions like the Ripple Maker include a dynamic content feed for each individual customer. This regularly updates available designs – including any trending or seasonal options – designed by Ripples’ artistic department. 

When it comes to printing designs, Yossi explains that the ideal beverage “canvas” is a light-coloured, smooth foam which completely fills the circumference of the cup. Moreover, there should be no large bubbles on the surface, as this could lower the quality of the design.

The benefits of digital beverage printing

For hospitality businesses looking to offer a more personalised experience to their customers, there are several advantages to investing in digital beverage printers.

“When a customer receives their coffee with a personalised or unique design printed on top, it adds an element of surprise to their visit,” Yossi explains.

Moreover, digital beverage printing can be a useful branding and marketing tool for foodservice businesses, including coffee shops, and thereby help them to stand out.

“Printing promotions or event ads on beverages is a direct and memorable way to communicate and engage with your customers,” Yossi says.

This can be a scalable and efficient way to drive organic social media engagement and brand awareness. With more customers open to posting photos of their personalised drinks on social media platforms, Yossi tells me this helps to amplify a brand and attract new customers.

Sustainability & efficiency

Before investing in a digital beverage printer, coffee shops need to make sure it aligns with their branding and values. For example, Ripples’ Pods are made from natural ingredients without using artificial colours. They’re also free from common allergens such as dairy, gluten, soy, and nuts. 

Efficiency and speed are also key. Most digital beverage printing solutions require minimal effort and time to operate. For instance, the Ripple Maker takes ten seconds to fully print one design. This means baristas should be able to focus on other tasks, while still creating a unique and memorable experience for customers.

For coffee shops and hospitality businesses interested in digital beverage printing, choosing the right solution is key. On top of this, baristas and bartenders need to be creative when choosing designs, images, and text to be printed.

As customers demand more immersive and unique beverage experiences, coffee shops need to continue finding new ways to cater to these needs. Digital beverage printing is certainly one of many solutions, and comes with a number of benefits for foodservice businesses.

However, at the same time, it’s clear that hand-poured latte art will always have its purpose in coffee culture.

Enjoyed this? Then read our article on which milk is best for latte art.

Photo credits: Ripples

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However, since its invention in 2005, the design of the AeroPress has largely remained the same. That is until 2019 when the AeroPress Go was launched – a more compact and travel-ready brewer.

Following a big push from consumers, AeroPress has launched even more designs over the past few years – including the highly-anticipated AeroPress Clear. 

So what do you need to know about AeroPress’ new brewer and how to use it? To find out more, I spoke to three coffee professionals – read on to learn what they had to say.

You may also like our article on how you can brew coffee with the AeroPress using different grind sizes.

The history of the AeroPress

The AeroPress is one of the most recognisable brewers in the global coffee industry. Invented by former engineering lecturer Alan Adler in 2004, the first AeroPress – which was clear-coloured with a blue-ish hue – was officially launched in November 2005 at Seattle’s CoffeeFest. Shortly after, the brewer had already gained a cult following.

Justin Piercy is a coffee content creator from Ontario, Canada. He explains that in the years following its release, the design of the AeroPress largely remained the same.

“Every couple of years, the colour of the logo or the design of the numbers on the side would change,” he says. “The AeroPress has a very loyal fan base, simply because it works so well.”

However, in 2009, AeroPress changed the materials used to manufacture the brewer.

Caitlin Campbell is a coffee content creator and the founder of Street Brew Coffee. 

“Earlier models were made with polycarbonate, but in 2009, AeroPress started to use BPA-free copolyester,” she tells me.

This was mainly because of growing health concerns about BPA (or bisphenol A) – a chemical used to make certain plastics and resins. Research found that BPA can leach into food and beverages, especially at higher temperatures – like when brewing coffee. 

Moreover, when ingested (even in very small quantities), BPA behaves similarly to hormones in the body. This has a negative effect on the production and activity of natural hormones, and can be harmful to human health.

In light of these concerns, AeroPress tested the polycarbonate used to manufacture its brewers, and found that there was no BPA leach when brewing coffee. Despite this, the company launched the BPA-free copolyester brewer, which was also completely clear in colour.

New AeroPress designs & colours

AeroPress created its first-ever smoky grey-coloured brewer in September 2010. Nearly four years later, the company changed the colour of the numbers from blue to gold. The brand name “AeroPress” was also printed on the side of the brewer  – creating the now iconic AeroPress design.

Between 2014 and 2019, AeroPress experimented with several different materials and designs. These included:

• Changing the colour of the lettering from beige to gold foil
• Using polypropylene to manufacture brewers
• Changing the colour of the brewer from dark to light grey

However, in mid-2019, the company saw its biggest design change with the launch of the AeroPress Go – a compact version of the original AeroPress. Designed for travel, the smaller-sized brewer came with its own carry case, which also doubled as a reusable mug.

The new brewer included red lettering, too – which AeroPress also changed on the original model as well.
In the years since, AeroPress has launched several new products. These include a stainless steel reusable filter and the Flow Control filter cap, which uses a pressure-actuated valve to control extraction. The company has also recently rebranded – changing its logo and packaging, as well as the font colour on its brewers to white.

Recent changes to AeroPress designs

The AeroPress has taken several forms over the last few years, but more recently there has been significant innovation in design. In a move that saw the AeroPress return to its first-ever design concept, the new Clear brewer was released in May 2023.

“The very first AeroPress was clear, so it’s basically become a collector’s item,” Justin says. “Functionally, the new Clear is identical to the original AeroPress, but it’s made from Tritan plastic.”

Tritan, which is a relatively new type of plastic, is both BPA-free and impact-resistant.

“The AeroPress has been one of the most durable, portable, and flexible brewers for a long time,” Justin adds. “The Clear version doesn’t just look great, it’s also resilient.”

Both Justin and Caitlin believe there are a number of reasons why AeroPress launched the Clear brewer.

“A clear-coloured brewer grabs peoples’ attention, turns heads, and is very aesthetically appealing – which is really important in a social media-driven world,” Caitlin explains.

On the other hand, considering the cult status of the first-ever AeroPress, Justin says the launch of the new brewer is a direct response to continuous consumer demand for another clear-coloured AeroPress.

How does the new design affect brewing techniques?

The AeroPress has long been one of the most accessible brewing methods in specialty coffee. Looking at the new Clear brewer specifically, its transparent material means users can exert even more control over brewing variables.

Baristas and home brewers can more easily observe how ground coffee interacts with the brewing water. This means they can identify uneven extraction – and make any necessary adjustments accordingly – more efficiently.

“With the AeroPress Clear, you can see if any grounds aren’t fully saturated,” Cailtin explains. “You can then stir the coffee a few more times, or stir more aggressively, and see how agitation affects extraction.”

Moreover, Caitlin says users can also see how the height and speed of pouring water into the brewing chamber impacts extraction.

Justin agrees, saying: “The AeroPress is a very forgiving brewer in general, but the Clear ensures you’re fully saturating all the grounds and not leaving any dry clumps during extraction.”

This is especially useful for baristas and home brewers who are new to specialty coffee. However, it also allows more experienced users to achieve the best possible results.

What does a clear brewer mean for extraction?

The AeroPress Clear is similar in shape and size to the original model, so users don’t necessarily need to change any extraction variables to brew with it.

Andrew Pautler is the founder of Pull & Pour Coffee.

“Regardless of your skill level or ability to make coffee, the AeroPress Clear can meet you where you’re at,” he says. 

When it comes to agitation, however, Andrew offers some advice. He says while many people stir the centre of the slurry in a circular motion to fully saturate the grounds, this can result in a dome-shaped puck – which sometimes indicates uneven extraction. 

“Stirring in a back-and-forth motion means you can saturate all grounds more quickly, but it doesn’t create a dome-shaped bed of coffee,” he explains.

Andrew also recommends pushing down on the AeroPress Clear plunger for around one minute to ensure more even extraction.

“Although the pressure level is not as high as when using an espresso machine, there is about 0.5 to 1 bar of pressure created when brewing with the AeroPress,” he adds. “Pushing down slowly ensures the water flows evenly through the ground coffee, and minimises the risk of channelling.”

Caitlin suggests using the Flow Control Cap to better understand how different accessories and techniques impact the brewing process.

“You can see what’s happening inside the brewer,” she tells me. “You can also notice how the grounds move around and see the crust form on top, as well as understanding how different variations of agitation affect extraction.”

Experimenting with brew recipes

Above all else, adjusting brewing variables and trying out new techniques is key to achieving the best results for different kinds of coffee.

“There are so many ways to use the AeroPress Clear,” Justin tells me. “There are also plenty of resources and people online who can help you find the best recipe for your needs.

“Whether you want a no-fuss, fast, and easy method, or whether you’re looking for more precise competition recipes, there are many people online who will share their tips and advice,” he adds.

Caitlin agrees, and ultimately believes that the most important thing is to have fun when brewing with the AeroPress Clear.

“People love to play around with variations of AeroPress recipes,” she says. “The new Clear offers a whole new way of doing this because you get to watch and learn from the entire brewing process.”

What’s next for the AeroPress?

This year, we have seen one of the brand’s most significant design changes since the launch of the AeroPress Go in 2019. But what could we expect to see in the future?

In June 2023, the company also developed the AeroPress XL, which is double the size of the original AeroPress. The model was launched as a way for baristas and home brewers to prepare larger batches of coffee. In line with this, the brewer includes a 20oz (591ml) carafe which is compatible with the shape of the AeroPress XL.

“With these new products, AeroPress is demonstrating its willingness to grow as a brand and adapt to a growing and ever-changing coffee community,” Caitlin concludes.

The AeroPress has become an indispensable piece of brewing equipment for many people in the specialty coffee community. Its versatility and accessibility means it will always remain one of the industry’s favourite manual brewers.

Furthermore, with new designs and aesthetics, it’s clear the brewer is evolving even more – and we can expect more innovation in the future.

Enjoyed this? Then read our article on how AeroPress recipes have changed in recent years.

Photo credits: AeroPress, Cailtin Campbell

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However, the relationship between coffee and music extends beyond this. Collaborations between musicians and coffee companies are common in the industry, with some musical artists even launching their own coffee brands as well. Most recently, for example, The Weeknd partnered with Blue Bottle on the Ethiopia-focused Samra Origins range. 

So, what makes a musician want to create their own coffee products? And what is the market potential for these coffees?

To find out, I spoke to Tim Wenzel, Creative Producer at Stumptown Coffee Roasters, and legendary musician Mick Fleetwood, who also recently launched his own coffee line. Read on to find out more.

You may also like our article on whether Blue Bottle’s collaboration with The Weeknd is good for specialty coffee.

The relationship between coffee and music

Although it’s not one of the most popular song topics, musicians have been singing about coffee for years. Some famous songs include:

• Cigarettes and Coffee by Otis Redding
• One Cup of Coffee by Bob Marley
• Coffee Song by Cream

Even classical composer J.S. Bach wrote a mini-opera entitled Coffee Cantana, which was centred around a young woman who was dependent on coffee.

Mick Fleetwood is the co-founder and drummer for legendary rock band Fleetwood Mac. He is also the founder of Mick Fleetwood Coffee Company.

“Coffee has always been a staple of the musician’s life,” he tells me. “We spend a lot of time waiting – whether in recording studios, backstage, at the airport, in the tour bus, in TV studios, or hotel rooms – so coffee helps us to stay awake.”

Tim (who is also a musician) agrees, saying: “I used to write many songs in the morning while I was drinking coffee.

“I would get a coffee before a show I was playing, or I would drink coffee in the studio while recording,” he adds.

The relationship between coffee and music, however, goes even further beyond this. In fact, research has found that music and other sounds have a significant impact on your sense of taste.

For instance, high-pitched sounds can help you to identify sweeter flavours, while lower sounds can emphasise more bitter notes. Music that is too loud, meanwhile, can overload your senses – which generally means food and beverages taste more bland.

Music can also affect how we consume things. Slower music, for example, makes people eat and drink at a slower pace – which is why music plays such a key role in coffee shops.

Why are musician-branded coffee companies becoming more popular?

Celebrity endorsements are nothing new to the coffee industry – even when talking specifically about musicians. Along with The Weeknd and Blue Bottle, some examples of musician-branded coffee companies include:

• Marley Coffee, founded by Rohan Marley (son of reggae singer Bob Marley)
• US rap artist Snoop Dogg and Indonesian coffee entrepreneur Michael Riady who launched the INDOxyz coffee brand
• Billie Joe Armstrong and Mike Dirnt of rock band Green Day, who launched the Oakland Coffee Works brand

Mick explains how he launched his own coffee company.

“During the pandemic, I found myself with a lot of free time,” he says. “A friend of mine came up with the idea of creating a coffee line, and I loved the idea of having my own brand and sharing my love for coffee with others.”

He adds that his coffee offerings are inspired by his travels, as well as where he currently lives in Maui, Hawaii – where one of his friends owns a nearby coffee farm.

“Maui coffee farmers grow many different varieties on the slopes of Haleakala and the West Maui Mountains, including Typica, Catuai, Caturra, Bourbon, and Mokka,” he tells me. “I also decided on a Kenyan blend because I have spent a lot of time in Africa, including recording with local musicians.”

Tim, meanwhile, explains how Stumptown came to collaborate with punk rock icon Iggy Pop a few years ago.

“When I was first hired as the Creative Producer, my boss asked me: ‘If you could work with one person, who would it be?’,” he says. “I said Iggy Pop.

“For me, it was about his music and his legacy, but it was also about the person he was and the overall respect I have for him,” he adds. “Our passion for working with a musician like Iggy was to let people see that something like this was possible in coffee.”

Who buys these coffees?

It’s fair to say that musician-branded coffees are typically targeted towards a particular consumer demographic. But there are certainly ways to make these coffee products more appealing to a wider range of people.

Tim explains that the Iggy Pop collaboration was just as much about his music as it was about working with someone who aligns with the Stumptown brand.

“Iggy designed custom packaging for the coffee, which was an Indonesian Bies Penantan,” he adds. “This is a coffee we have purchased for many years. The farm is located in the Aceh province, and is exclusively produced for Stumptown by the woman-operated Ketiara Co-operative.”

He continues by saying that the packaging included information which you would usually find on specialty coffee bags, such as tasting notes and processing methods. Portions of sales of this coffee were also donated to the Girls Rock Camp Alliance, which encourages young women to become more involved in the arts and social justice.

Could this market grow?

While musician and celebrity-endorsed coffee brands may not be for everyone, when a partnership is executed carefully and intentionally, research shows that these products can be popular among consumers.

A 2021 study found that people are willing to pay higher prices for food and beverages if they are endorsed by a recognisable and influential celebrity.

Similarly, research from Morning Consult concluded that 34% of adults are more likely to visit a coffee chain if their favourite musician has promoted it. When talking about Gen Z and millennial consumers, this jumps to 44% and 51%, respectively. 

Ultimately, this means musician-branded or endorsed coffee companies could help boost consumption of specialty coffee – if done properly.

“Coffee culture has become more ingrained in pop culture,” Tim says. “I’m stoked that music is now an avenue for coffee companies to explore.”

Advice for roasters looking to partner with musicians

If a coffee company or roaster wants to work more closely with a musical artist to develop and sell coffee products, there are a few critical factors to consider.

First and foremost, roasters need to make sure that their business ethos and values align with those of the artist or band. If not, the partnership is more likely to be unsuccessful. 

Moreover, the brand’s style and personality must match the musician’s, too. For instance, a more modern and minimalist coffee company is unlikely to partner with a grunge or punk band – simply because the visual aesthetic wouldn’t complement one another.

Mick emphasises that it can also be crucial to sell co-branded merchandise.

“T-shirts, hats, sweatshirts, and hoodies are all walking advertising, as well as mugs,” he says.

Remaining true to instinct

More importantly, however, Mick says that musicians need to be heavily involved in the partnership.

“Don’t just put your name or face on a coffee bag to make some money,” he tells me. “I spent two years tasting and sourcing high-quality beans before launching the company.

“I’m involved with and approve every step of the process, from selecting the beans to roasting, packing, and distributing,” he adds. “It’s important to me that every cup [is consistent in quality].”

Tim says that relying on instinct is particularly helpful when it comes to partnering with musicians.

“Don’t overthink it – if it feels right, then it probably is,” he tells me. “And remember, at the end of the day, it’s about the coffee and everyone in the supply chain.”

Collaborations with musicians are a useful marketing tool for roasters, so it’s likely that we’ll see more of them in the future. 

And although not all celebrity-coffee partnerships are meaningful, they can help to amplify a message – whether it’s about sustainability, transparency, or quality. In the end, roasters and coffee companies need to make sure they work with musicians who promote their brand in the best possible way.

Enjoyed this? Then read our article on why YouTube coffee brands are becoming more popular.

Photo credits: Stumptown Coffee Roasters, Jon Humphries, Blue Bottle Coffee

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In line with this, career options have also changed. Job roles which were once more clear-cut – such as baristas and roasters – have now become more nuanced. At the same time, career prospects have broadened in scope, with more opportunities to work in the sector than ever before.

To better understand how career options have changed in specialty coffee, I spoke with Jamie Galloway, Managing Director at Foundation Coffee in New Zealand. Read on to find out what he had to say.

You may also like our article on where coffee roasters go after being a head roaster.

How has specialty coffee changed?

Although the term “specialty coffee” was first coined in the early 1970s by Norwegian Erna Knutsen, it was only throughout the late 1990s and early 2000s that the specialty coffee sector became more established.

Scandinavian roasters helped pioneer the market during this period, as well as a number of leading US roasters like Stumptown, Counter Culture, Blue Bottle, and La Colombe.

As part of the third wave movement, roasters were much more focused on sustainable business practices. Some of these included:

• Working more closely with producers
• More transparency around sourcing and buying coffee
• Paying a premium for higher-quality coffees

Alongside these practices, third wave coffee culture also had a much bigger focus on the craft and skill of roasting and brewing coffee. Moreover, single origin coffees became much more popular.

Ultimately, these changes have hugely influenced job roles and career opportunities in the coffee sector – particularly for roasters and baristas. Over the years, coffee professionals’ skill sets and knowledge have grown immensely, which has helped to change perceptions of what it means to work in specialty coffee.

The barista becomes more prominent

Traditionally speaking, the role of the barista was largely centred around providing excellent customer service. And while it still is today, now more than ever, there is a huge focus on preparing high-quality coffee. 

Among other hard and soft skills, baristas need to have solid technical knowledge of how to prepare a range of different coffees as both espresso and filter.

Moreover, baristas also need to be able to share information about coffee to consumers. In previous years, many customers weren’t necessarily interested in knowing more about factors such as origin, varieties, and processing methods. In turn, most baristas weren’t particularly knowledgeable about the coffee supply chain themselves.

Fast forward to today and baristas working in specialty coffee shops should be able to explain a wide range of information about coffee. This includes common sensory profiles for different origins and what washed processing is, for instance.

But beyond the necessary skills and knowledge, wider perceptions of the barista job role have changed significantly in recent years. In some countries around the world, rather than being seen as a “stop gap” job position, working as a barista in specialty coffee is considered part of a longer career path.

As a result, there are now more career progression opportunities for baristas – especially when they receive the right level of support and investment from employers.

Reliance on technology

As with many other job roles in the coffee industry, technology has changed the ways in which baristas work.

“With recent labour challenges, it’s been difficult to hire baristas with more well developed skill sets,” Jamie says. “To assist with these challenges, we use solutions like Café Assist.”

Baristas now have access to a greater range of technologies and automated solutions which support them in their job roles – and even reduces the need for more repetitive tasks. Some of these include automated milk foaming systems and tampers, which can improve both workflow and beverage quality.

How has the roaster’s job role changed?

Twenty or so years ago, most roasters were considered to be similar to any other business. This was largely because dark roast profiles were much more popular during this time.

Today, however, with a much broader range of roast profiles which showcase the innate qualities of coffee, the craft of roasting is appreciated by many consumers the world over.

In line with the sustainable values of the third wave movement, the working relationship between roasters and producers (as well as exporters) has changed significantly. In theory, through direct trade models, more trust can be built between these supply chain actors – thereby helping to create a more transparent and equitable coffee industry.

Furthermore, roasters now have more information about their coffees, which they can also share with wholesale clients and consumers.

It often takes years to master the skills needed to roast a range different coffees – especially when we factor in the different origins, varieties, and processing methods now commonly available. Among this, roasters also have to learn how to do a number of other tasks, such as:

• Scheduling batches of coffee to be roasted
• Managing and leading quality control processes
• Profiling and cupping coffees
• Green and roasted coffee stock management
• Dispatching orders

“Similar to baristas, the role of the roaster has expanded,” Jamie tells me. “Roasters are now often involved in a wider range of tasks related to running their business.”

These can include managing wholesale clients, being more involved with marketing and branding, and hosting educational classes or workshops.

Technology is a roaster’s best friend

Compared to the tech-driven machines of today, traditional roasting techniques were more hands on. Roasters had to rely on visual and audio cues to assess roast profiles, which increased the likelihood of inconsistencies and under or overdevelopment.

Over the last decade, however, roasting technology has become much more advanced. This has given roasters more room to experiment with different roast profiles – and ultimately improve coffee quality.

Many modern machines now utilise artificial intelligence (AI), which gives roasters more control over different roasting variables. As AI can detect key stages of roast development, such as first crack, arguably more precisely and consistently than humans can, this has helped to create more specific and precise roast profiles which better express the coffee’s qualities.

Given the level of support that technology can provide, many roasters are now able to offer a broader range of products which suit consumers’ different taste preferences. These range from light roast single origin coffees to high-quality blends.

How could careers in specialty coffee evolve in the future?

As with the ever-changing nature of the specialty coffee sector, it’s inevitable that career opportunities will continue to evolve, too.

Jamie believes that as coffee professionals are likely to extend their skills beyond their own roles in the sector, we’ll see a greater range of career opportunities in the future.

For example, baristas are likely to become more involved in management and training duties, or may even start to engage more with content creation for coffee shops and other brands. These positions can be useful ways to educate consumers in a more informal way.

Education is sure to remain a top priority for baristas and roasters, as well as other coffee professionals. This means that opportunities for learning and professional development are essential for those looking to branch out into coffee education.

In turn, this would allow baristas and roasters to help bridge the gap between producers and consumers even further.

When it comes to roasting, technology is sure to pave the way for further career development.

“Technology-driven coffee roasting is already commonplace, as is the need to be more aware of the cost of green beans,” Jamie says. “There is also an increased awareness of the costs associated with roasting, so with this will come a greater level of accountability for working more efficiently within a coffee business.”

As the price of coffee has been particularly volatile in the last two to three years, roasters now have to consider a wider range of factors when operating their business.

Additionally, a greater focus on technology will be sure to change – and potentially improve – a number of tasks for roasters and baristas, particularly automating repetitive tasks and optimising workflow.

The importance of career progression

In any industry, career progression is essential for job satisfaction. The same goes for specialty coffee, as most coffee professionals are regularly looking for ways to learn more and improve their skills.

Moreover, picking up more skills can also help roasters and baristas diversify their income – they may pivot to hosting educational classes or workshops, for instance.

However, it can be daunting looking for new job opportunities which are in line with a professional’s experience level, as well as their 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 brands in the specialty coffee sector. This job board posts listings for a wide range of positions in the coffee industry, from barista to green coffee buyer and anything in between.

If coffee professionals want to grow within the industry, finding a role which provides career progression and growth is imperative. 

“Recruiting skilled staff remains difficult, so without a tailored career progression plan in place, employees may look elsewhere for progression opportunities,” Jamie explains.

The specialty coffee industry has changed significantly over the last few decades. Naturally, this has also led to a shift in career opportunities – and they are sure to change more in the coming years.

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 for any coffee professional looking to further their career.

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

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