This includes coffee shops and roasters. In recent years, we have certainly seen an uptick in the number of cafés and roasters implementing more socially and environmentally responsible business practices.

However, from the perspective of the consumer, it’s not always easy to spot a truly sustainable coffee shop or roaster. To learn more, I spoke to two industry professionals who have a specific focus on social and environmental sustainability. Read on for more of their insight.

You may also like our article on whether you can run a zero-waste coffee shop.

What does “sustainable” really mean?

The term “sustainability” has become something of a buzzword in recent years. The word is commonly used in marketing and branding, including in the specialty coffee sector. However, without having a focus on its clear definition, it can be all too easy to lose sight of its true meaning.

The often-cited Brundtland Report from the International Institute for Sustainable Development defines sustainability as meeting “the needs of the present without compromising the ability of future generations to meet their own needs”.

The definition is certainly broad, but it is often split into three key areas: environmental, social, and economic.

Within these three categories, there are an endless number of ways to improve sustainability. Looking specifically at the coffee industry, these include:

• Reducing energy consumption
• Improving coffee farmers’ income
• Minimising waste production
• Reducing carbon emissions
• Improving gender equity, particularly at farm level

Max Dubiel is a co-founder of Redemption Roasters in the UK. The company teaches UK prison inmates how to roast coffee, with the overarching aim of reducing reoffending rates and helping former inmates find stable work.

“[As a business], with every decision you make, you need to make sure that you change something for the better,” he says. “Sustainability is not just the responsibility of charities and non-profit organisations, but for businesses and individuals, too.”

Looking at sustainability across the sector

When we talk about sustainability in coffee, many people often point to production and export as the two main areas of focus. 

There are several reasons for this. One of the most prominent is that millions of smallholder coffee farmers live below the poverty line. Therefore, they are unable to sustainably support their families. Moreover, in certain producing countries, women and girls disproportionately carry out most of the physical labour associated with coffee farming, yet receive less financial responsibility.

In terms of environmental impact, meanwhile, there are some pressing issues which need to be addressed in the production and trade of coffee. It should be noted, however, that the vast majority of these issues are a result of large-scale agriculture. This means these issues are not drastically influenced by smallholders.

A 2021 study from University College London found that after the export of coffee, production was responsible for the second-highest total volume of carbon emissions across the supply chain. This is because shipping coffee relies on fossil fuel usage, as it is generally transported on large freight vessels.

As well as greenhouse gas emissions, other sustainability issues in coffee production include:

• Deforestation
• Incorrect application of fertilisers and pesticides
• Loss of biodiversity and habitats for local wildlife
• Pollution from wastewater

However, beyond coffee production and shipping, roasters and coffee shops also have a responsibility to minimise their environmental impact and be more socially conscious.

Although it’s impossible to know for sure, some researchers claim that global coffee shops’ energy consumption accounts for 45% of the industry’s carbon emissions. 

Whether these findings accurately represent the wider coffee sector is difficult to tell. However, it certainly shines more of a spotlight on the role of coffee shops and roasters to implement more sustainable business practices.

Why is sustainability so important to consumers?

In recent years, it seems as though consumers have become more socially and environmentally conscious than ever before.

According to Deloitte’s 2022 How consumers are embracing sustainability survey, one in three UK adults claim to have stopped buying products because of ethical or sustainability-related concerns about specific brands. Similarly, 40% of those surveyed also said they choose to buy from brands that have environmentally friendly practices and values. 

So why has sustainability become such an important purchasing factor for consumers?

A 2022 study from First Insight and the University of Pennsylvania found that a desire to become more environmentally-conscious is the main reason why consumers purchase sustainable products and brands. Moreover, willingness to spend more on sustainable products was noted across all generations – not just millennials and Gen Z (who are typically considered to be more eco-conscious than their older counterparts).

There are many reasons for this change in consumer behaviour. However, growing concerns about the impact of climate change is arguably the biggest one – including on the coffee industry.

In January 2023, a study published in PLOS Climate found that over the past four decades, climatic conditions which can reduce coffee yields have become more frequent. These include higher temperatures, as well as more erratic rainfall and humidity levels. Researchers predict this could result in “ongoing systemic shocks” to global coffee production.

The need for more transparency about sustainability

When it comes to individual responsibility, specialty coffee consumers can certainly implement some more sustainable lifestyle practices. For example, coffee drinkers can:

• Take reusable cups to coffee shops more frequently
• Reduce their use of single-use cups and other takeaway items
• Buy roasted coffee in recyclable, compostable, or biodegradable packaging
• Purchase sustainably-sourced coffee

However, at the same time, we must acknowledge that coffee shops and roasters also have a responsibility to enact more sustainable business practices themselves. 

Furthermore, coffee companies should be more vocal about how they are making a positive difference. But, it’s important to emphasise that with this comes the risk of greenwashing. This is when companies or organisations make unsubstantiated claims about their social, economic, and environmental sustainability practices. 

While it certainly happens in the coffee industry, greenwashing is incredibly damaging to a brand and should be avoided at all costs. Instead, coffee shops and roasters should honestly inform consumers about their sustainable business practices, and set realistic targets to improve in areas where they can.

Diana Zuluaga is the Marketing Manager at Heylo Coffee, a modular and energy-efficient espresso machine manufacturer.

“[When it comes to sustainability], it’s impossible nowadays for both coffee businesses and consumers to be completely guilt free,” she says. “This is why it’s so important for them to work together to have less of an impact on the environment.”

So, how can consumers find sustainable coffee shops and roasters?

There’s no simple answer to this question. However, a good place to start is simply asking coffee shops and roasters about their business practices. Consumers can look online first – either on websites or social media platforms. If they then have further questions, they can also speak to baristas, roasters, and business owners about what their company is doing to reduce its carbon footprint or support different social causes.

Max suggests using the UN’s Sustainable Development Goals as a basis to understand more about a coffee shop or roaster’s business practices. Some of the UN SDGs include ensuring sustainable consumption and production patterns, as well as taking urgent action to combat climate change and its impact.

Sustainability reports

On a similar note, both Max and Diana highlight the importance of reading impact reports. These are records of a company or organisation’s activities (usually over the course of a year) which document their impact on wider communities and the environment.

The number of B Corp-certified companies is also growing. These are brands verified to meet high standards of social and environmental performance, as well as transparency and accountability.

“Even if companies are not generating high enough levels of impact, they are at least trying to be as transparent as possible, and share all information with the end consumer,” Diana says.

However, Max points out that consumers often need to look at impact reports in detail to fully understand the scope of a business’ sustainable practices.

“It’s really important that you trust the businesses you engage with or buy from,” he says. “We have to become much better at filtering information when it comes to sustainability.”

Ultimately, the responsibility of finding sustainable coffee shops and roasters shouldn’t all lie with the consumer – these businesses also need to be accountable.

Diana explains that Heylo launched its Less Guilty Coffee Map as a resource for consumers to use when looking for sustainable café and roasters.

“We wanted to turn to the coffee community and build something together,” she says. “We want to be impactful in a positive way, but it can be a complicated process.”

Using available resources

As well as relying on information from coffee shops and roasters, consumers can use resources to understand more about what actions companies are taking to improve sustainability.

For example, customers can use the Less Guilty Coffee Map to find coffee shops, roasters, and other social initiatives in the US, UK, Europe, and Australia who are implementing more sustainable practices. These range from having B Corp certifications to paying baristas a living wage to using Heylo’s energy-efficient modular espresso machines.

“We are honoured to be featured as one of the first companies on the map,” Max tells me. “It’s a useful tool for people who are looking for more sustainable and ethical coffee businesses.”

Diana explains that users can also request for coffee shops and roasters to be added to the map.

“Let’s say you visit a coffee shop and see that they are doing something which positively affects the environment or local community,” she says. “You can then propose that we add them to the map, but all new submissions are first verified by Heylo.”

For consumers around the world, looking for more sustainable coffee shops and roasters can be a challenge. However, it’s clear how important trusting the businesses you buy from is.

With this in mind, consumers should use whatever resources are available to them to learn this information, as well as feeling comfortable asking questions about what companies are doing.

Enjoyed this? Then read our article on why recycling single-use coffee cups is so difficult.

Photo credits: PH, Art Direction, Heylo Coffee

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Milk steaming, however, is a notoriously difficult process to learn and master – and it can often take baristas months to know how to do it effectively. 

Moreover, in recent years, we have seen more and more coffee shops and roasters invest in automated milk foaming solutions for a number of reasons.

To learn more about the benefits of foaming milk, I spoke with Umberto Majer, President and CEO at VEA Ventures, and Jaime Gamoneda, Chief Commercial Officer at Heylo Coffee. Read on for more of their insight.

You may also like our article on whether we should weigh milk in coffee shops.

The challenges associated with steaming milk

On the surface, milk steaming appears to be a relatively simple process.

“To steam milk traditionally, you need to use a steam wand,” Umberto says. “This uses steam to heat the milk [to the required temperature], and also creates a frothy and foamy texture.”

However, it’s crucial to understand the science behind steaming milk, as a number of important molecular changes take place:

• When milk is heated, its proteins elongate and unravel
• When we incorporate air into milk as it heats, the proteins form bubbles around the air
• One end of a milk protein is hydrophilic (attracted to water), while the other end is hydrophobic (repels water)
• This means that within each bubble, the hydrophilic end attracts the liquid, while the hydrophobic end attracts the air – keeping the bubble intact and creating stable microfoam

Poor steaming techniques

Although this may seem straightforward enough, without following a number of best practices for steaming milk, a barista can end up with poor results in the cup. For example, if the wand tip is overly exposed or too far above the surface of the milk, it will force large bursts of air into the milk. This will create too much foam, resulting in an uneven texture. 

Conversely, if the steam wind tip isn’t exposed enough and is too far below the surface, the milk will heat up, but there won’t be enough air introduced to the liquid. This will produce too little foam (also known as “wet” milk).

According to the Specialty Coffee Association, the recommended temperature to heat milk is 55°C to 65°C (139°F to 149°F). If a barista heats milk to a temperature above 70°C, they run the risk of denaturing the proteins, and thereby producing no microfoam.

“The difficulty with steaming milk traditionally is balancing time and the amount of steam and heat you introduce to the liquid, as well as getting the texture right,” Umberto tells me. “If you get it wrong, you could end up with watery, burned, or cold milk, or even too many or too little bubbles.”

The addition of water

Umberto explains that when using traditional steaming methods, between 10% to 15% of water produced from the steam is added to the milk.

“Even with high-quality espresso machines, the minimum amount of water added is still around 8%,” Jaime explains. 

Effectively, this means that the milk becomes watered down, and loses some of its creaminess and richness. Not only does this negatively impact the consumer experience, it also means you aren’t able to get the best results from your espresso-based drinks.

Does milk foaming work better for specialty coffee?

Considering the challenges associated with traditional milk steaming, we have to ask: is it better to heat milk without using steam?

Even if a barista prepares high-quality and evenly-extracted espresso, it will inevitably taste bad when paired with poorly-steamed milk – undoing the hard work from across the supply chain. And with customers paying increasingly higher prices in coffee shops, it has never been more important for the quality and consistency of milk beverages to remain high. 

Moreover, as well as maintaining quality and consistency, specialty coffee shops also need to focus on efficiency. The need to balance all three components equally has led some coffee businesses to invest in automated milk foaming solutions.

“Heylo’s Milk Module, for example, uses valves to add air to the milk,” Umberto explains. “Other systems, meanwhile, use steam in an automated closed circuit to froth and heat milk.”

Jaime tells me that Heylo’s foaming technology results in frothed milk which is made up of around 90% foam. This creates a thick, dense texture as no water has been added to the milk from steaming.

“We use an air pump to inject air into the milk before it is heated,” he says. “In turn, we can make sure that all of the liquid is heated evenly at the same time.”

Controlling temperature

Umberto tells me that automated milk foaming solutions also allow for better control over the transfer of heat. 

Baristas often need to multitask. As well as pulling shots and steaming milk, they can be plating food, interacting with customers, and communicating with their colleagues. In these moments, it can be easy to overheat milk, thereby burning its sugars and denaturing its proteins. Similarly, heating milk up too quickly can also have negative effects.

“Steamless heating can be more gentle,” Umberto explains. “It can also provide baristas with more control over how the milk is heated.”

Is foaming better than steaming?

Although traditional espresso machines are an integral part of many coffee shops around the world, there are several advantages to automating milk steaming or foaming.

One of the most prominent is milk waste. Research from the University of Edinburgh estimates that one in six pints of milk produced in the UK is either discarded or lost – with coffee shops certainly responsible for some of this waste.

“When steaming milk, baristas tend to throw away a small amount at the bottom of the pitcher because it’s either too ‘wet’ to pour latte art, or they used too much milk,” Umberto says. “However, high-quality automatic milk foaming systems waste less than 1% of milk used.”

Reducing energy consumption

For an espresso machine to produce steam on demand, its boiler needs to be well maintained and constantly working. Not only can this result in increased energy costs for a coffee business, but it can also have a significant impact on the environment.

However, milk foaming solutions which use induction thermal block technology like Helyo consume less energy compared to traditional machines. Ultimately, this means a coffee shop roaster can reduce both their costs and carbon footprint.

Space and efficiency

Many milk foaming solutions are modular systems, which means they are smaller than traditional espresso machines. Not only does this help to save counter space, but they can also help to improve workflow and efficiency.

For instance, some automated milk foaming systems are able to foam several different types of milk, including plant-based options.

“Heylo’s Milk Module can deliver two kinds of milk as standard, with the option to add another type,” Jaime says.

Umberto explains that different types of milk require different steaming techniques, therefore it can be difficult for baristas to achieve consistent results.

“Plant milks steam differently from one another,” he says. “With some, you have to steam for longer or add more air, while others require lower temperatures, for example.

“Non-dairy milks are also more watery than cow’s milk, so the risk of dilution is even greater,” he adds. “Using an automatic milk foaming system can produce better results.”

Increasing adoption of automation

Undoubtedly, one of the biggest coffee industry trends we’re seeing in 2023 is a growing reliance on automation.

“Steaming isn’t always a value-added activity,” Umberto says. “We’re on the verge of a revolution where automation will take over milk foaming.

“Ultimately, this will result in higher-quality drinks, and will allow baristas to focus more on pouring latte art,” he adds.

Jaime, meanwhile, believes that steaming still has its place in specialty coffee.

“Steaming milk and pouring latte art is part of being a barista,” he says. However, he adds that as a result of staff shortages and rising costs, he thinks the role of automation in coffee shops will continue to grow.

The process of steaming milk has long been a part of specialty coffee, and is beloved by many baristas around the world. However, given the growing focus on beverage quality, looking for new ways to prepare drinks is important.

More and more milk foaming solutions that use induction heating and other “steamless” methods are starting to appear on the market. And irrespective of your opinion on them, we’re sure to see more and more coffee shops begin using them in the future.

Enjoyed this? Then read our article on how to roast coffee for milk.

Photo credits: PH, Art Direction, Heylo Coffee

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Alongside its historical and cultural significance, the Middle East’s coffee sector has been flourishing in recent years. 

According to data from Project Café Middle East 2023, the Middle East and North Africa (MENA) branded coffee shop market grew by 10.5% over the last 12 months. As part of this, Saudi Arabia experienced the biggest growth – accounting for 40% of all branded coffee shops in the region.

As well as an increasing number of larger chains, more small and independent coffee shops are opening in the Middle East, too. And with a growing focus on specialty coffee comes a different set of expectations for baristas in the sector.

To find out more about how the role of the barista has evolved in the Middle Eastern coffee market, I spoke to three local industry professionals. Read on to find out more.

You may also like our article on coffee culture in Iran.

A history of coffee & the Middle East

Before we explore the burgeoning coffee market in the Middle East, it’s important to take a look back at the rich history of coffee in the region.

Many historians agree that Yemen – which is located in the southern end of the Arabian peninsula – was the world’s first-ever commercial coffee trading hub. Although some believe that coffee was first discovered in Yemen by a Sufi monk around the 9th century, most experts claim that coffee was brought to Yemen from Ethiopia sometime between the 14th and 15th centuries.

Up until the 18th century, Mokha (a port city located on Yemen’s Red Sea coastline) was the biggest coffee marketplace in the world. As trade and production of coffee grew around the world – albeit largely through colonial and imperial structures – many coffee houses started to open in Middle Eastern countries.

Coffee houses quickly became important meeting spaces for local people, who would gather to discuss a number of social, political, and economic issues. Moreover, it was also customary for people to prepare coffee at home for guests – as it still is today in many parts of the Middle East.

When did specialty coffee first emerge in the Middle East?

Although the Middle East’s relationship with coffee dates back centuries, it was only recently that the region’s specialty coffee market began to emerge.

Wayel Al-Wohaibi is a co-owner of Sulalat Specialty Coffee Roastery in Riyadh, Saudi Arabia. He says that Dubai in the United Arab Emirates (UAE) was one of the first places in the Middle East where specialty coffee boomed.

“RAW Coffee Company was one of the first specialty coffee businesses to launch in Dubai in 2007,” he says. “I remember visiting their small booth in the Dubai Garden Centre when they first opened.

“I showed them my roaster, and in turn they encouraged me to start my own business,” he adds. “Between late 2017 and early 2018, specialty coffee began to explode across the Arabian Gulf, Qatar, and Kuwait, too.”

Milorad Sekulovic is the Head of Operations at Coffee Planet in Dubai. He tells me that over the past five years, he has seen firsthand how much the specialty coffee scene has grown in the Middle East.

“Dubai has been at the centre of this change,” he explains. “But growth across the UAE, as well as Saudi Arabia, has also been notable. 

“However, there are more and more plans to invest in the Middle Eastern coffee sector, so this growth is far from over,” he adds.

Milorad notes that specialty coffee sectors in other countries in the region, such as Oman, are also expected to experience significant growth in the next five years or so. 

Moreover, coffee consumption in countries like Egypt and Jordan has been increasing significantly in recent years – indicating potential for further growth.

The changing role of the barista

In specialty coffee shops all over the world, baristas play a key role in the customer experience.

Mariam Erin is a Q-grader and food technologist. She is also the 2023 UAE Barista Champion, as well as the 2022 UAE Cezve Champion and 2021 UAE Brewers Cup Champion. 

She explains that responsibilities for baristas include:

• Knowing how to prepare and serve high-quality coffee
• Helping consumers make more informed purchasing decisions
• Providing excellent customer service
• Disseminating coffee knowledge

“However, there are also a lot of other duties that baristas need to focus on,” she adds.

As well as honing their technical and customer service skills, more baristas are focusing on roles in education, training, and management.

“Depending on the size and structure of a company, these roles can change,” Milorad explains. “But in smaller coffee shops, baristas are usually involved in most aspects of the business. 

“This includes stock management, social media management, and content creation,” he adds.

However, one notable difference when it comes to coffee shops in the Middle East is that many baristas are expatriates.

“For many years, most baristas in the Middle East were Filipino, Indonesian, and Indian,” Wayel says. But as specialty coffee has grown in the region, he notes that the barista profession is becoming more widely recognised and respected.

“When the specialty coffee sector boomed, more Saudi Arabians started working in the industry,” he adds. “I would say that the majority of baristas in Saudi Arabia today are Saudi.”

Women in coffee 

One of the ways in which Middle Eastern specialty coffee culture is changing is by becoming more inclusive. This is especially true when it comes to women working in the sector.

Over the past few years, more and more female competitors have been taking part in the UAE National Coffee Championships. Furthermore, in countries like Saudi Arabia, the number of women taking on barista positions has started to increase. In turn, this means women are able to gain more experience, and possibly look towards launching their own coffee businesses in the future.

“That’s what I love about the coffee industry – there are so many ways that you can grow,” Mariam says. “Whether you want to pursue a management, roaster, Q-grader, or educator position, opportunities for growth and gaining knowledge are becoming more accessible to baristas.” 

However, Mariam points out that while more women are working in the Middle Eastern coffee sector, it is still very much a male-dominated industry. She adds that she believes more progress will be made in the years to come.

Looking ahead

So, given the potential for such vast growth, how can we expect the role of baristas in the Middle East to change in the future?

Wayel thinks that competitions – especially the National Coffee Championships – will play a key part.

“Any barista that wins a competition, or becomes well known in the industry, will receive plenty of work offers from coffee shops or roasters,” he says.

The rise of “coffee influencers” and brand ambassadors is particularly apparent in certain Middle Eastern countries, as well as other parts of the world. These coffee professionals can attract large social media followings, and thereby help to shape trends in the wider industry.

“The more accepting people are of the barista profession, the more the specialty coffee sector will grow in the Middle East,” Wayel adds. “I think this is especially apparent with younger people who have different sets of values to older generations.”

However, Mariam tells me that although building a name for yourself is important, there also needs to be a “back to basics” approach when discussing the barista’s role in the Middle East.

“Being a barista is not just about making coffee,” she says. “It’s also about sharing a moment and creating an excellent experience for the customer.”

As specialty coffee has become more popular in the Middle East, it’s evident that baristas will come to play an increasingly important role in its growth.

And given that the Middle Eastern market is only set to grow, it will be interesting to see how the profession continues to evolve.

Enjoyed this? Then read our article on specialty coffee in Lebanon.

Photo credits: Samantha Hernandez, Sulalat Specialty Coffee, Brewista, Coffee Planet

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Undoubtedly, there are many reasons to celebrate WCC events, including the innovative and unique trends that can emerge from competitors’ performances. However, in recent years, the WBC in particular has received criticism for a lack of inclusivity and accessibility, leading some to question whether the format of coffee competitions needs to change.

So is there space for new coffee competitions in the industry? And how can we make existing competitions more inclusive? To learn more, I spoke with two coffee event organisers. 

You may also like our article on whether the World Barista Championship needs to change.

Understanding the significance of the World Barista Championship

Ola Brattås is the founder of the Kokekaffe Championships, an annual competition which sees competitors prepare coffee using a traditional Nordic brewing method.

“The WCC organiser, World Coffee Events (WCE), is a large organisation which helped to establish the authority and credibility of the competitions,” he says. “It has organised WCC events for many years now, and has redeveloped the rules as the competitions have evolved over the years.”

Although there are seven WCC events, including the World Brewers Cup and World Coffee in Good Spirits Championship, the WBC is arguably the most impactful. 

Previous WBC winners often go on to kickstart trends which are adopted by specialty coffee more widely. For example, the 2015 World Barista Champion Saša Šestić used a carbonic maceration processed Sudan Rume in his winning routine – leading to rising interest in both the processing method and the variety.

Furthermore, competing in the WBC allows baristas to showcase their skills and knowledge on a global platform – potentially leading to new career and business opportunities.

WCC events are also known to be very formal and rule-focused, which ultimately adds to their perceived prestige and credibility. For some, the more formal rule-based approach provides competitors with clear guidance on how to develop their routines in the hopes of receiving higher scores.

However, some claim this overwhelmingly rule-based approach can make WCC events exclusionary and inaccessible – especially for competitors who aren’t from English-speaking countries. 

Steve Moloney is the founder of Ordna Event Agency and The Barista League, a barista-style competition which takes place in several countries every year. 

“WCE has helped to set international standards for coffee competitions for some 20 years now,” he tells me. “However, the original concept for the WBC was created at a time when there was more of a need to establish common standards and practices in coffee competitions.

“So while there can be criticism over its lack of inclusivity and accessibility, we should acknowledge that coffee competitions in general have benefitted from the WBC’s standardised format,” he adds. “The WBC was developed by coffee professionals who care deeply about the competition.”

What about other coffee competitions?

Alongside WCC events, there are a number of coffee competitions which take place every year.

One of these events is the World AeroPress Championship (WAC), which was first established in 2008. Each year, around 3,000 coffee professionals from some 60 countries take part in national and regional competitions, which involve brewing coffee using the AeroPress in a less formal and rule-focused environment.

“The WAC deserves a lot of recognition for popularising a different type of coffee competition,” Steve says.

Similarly, The Barista League is another example of an inclusive and informal coffee competition, with the first event held in 2015. Participants compete in several rounds of barista-style challenges, and the competition has a significant focus on sustainable practices – including the exclusive use of oat milk.

Another more accessible competition is Coffee Masters, a biannual event which is held in both the UK and US during the London and New York Coffee Festivals. Competitors are tested on a number of different skills – including cupping, brewing filter coffee, and pouring latte art.

As well as this, coffee competitions which focus on other brewing methods are becoming more common. For instance, the first Toddy Cold Brew Championship was held at PRF Colombia earlier this year, which saw competitors prepare three different types of cold brew beverages.

Ola explains more about the World Kokekaffe Championship, which is a relatively new competition in the coffee industry.

“It’s a small event with a few simple rules that are easy to understand,” he says. “The competition lasts for around two hours, and there is also the option of having a stand-in take part on your behalf to reduce competitors’ costs if necessary.

“Competitors also use a coffee which has been provided to them, and they don’t need to create a presentation to take part,” he adds.

Steve highlights the importance of encouraging new coffee competitions to emerge.

“The more different events and competitions we have in the coffee industry, the better for everyone,” he tells me. “We are a diverse industry, but sometimes there can be too much focus on one standard of coffee competition, which means we are potentially missing out on supporting other types of creativity and innovation. 

“New competition and event formats can inspire people, create different kinds of competition, and push events in new and different directions,” he adds.

How difficult is it to start a new coffee competition?

Given the values of the specialty coffee industry, there is undoubtedly space for further innovation and diversification as far as events and competitions are concerned.

“Around the world, there is so much innovation happening with coffee competitions that may not be showcased on a global platform,” Steve says. “It’s an opportunity to create something new – to test different ideas out and push the boundaries of other competitions.”

However, Ola explains that it can take several years to establish a coffee competition.

“It can depend on several factors, such as the level of media coverage and gaining acceptance from coffee professionals,” he tells me. “It can take around four to five years for an organiser to fully establish a competition in the specialty coffee industry.

“The World Kokekaffe Championship has been held for six consecutive years,” he adds. “We are starting to receive more credibility in the broader competition circuit as the event has grown in recent years.”

Steve believes that while competitions largely test the skills of competitors, they also need to be fun and positive for those who are involved.

“Even the team who placed last in the competition needs to get as much value out of the event as the winning team, or as a judge or volunteer,” he explains. “In doing so, we shift the predominant focus away from winning, and more towards creating more opportunities for people in the coffee industry.”

Ola agrees, saying: “For many baristas, competitions present the possibility to create a platform from which they can start their own business.”

Improving accessibility and inclusivity

One of the biggest criticisms of WCC events, particularly the WBC, is that competitors often have to spend a significant amount of money on equipment and resources for their routines. This also includes their coffees, which are typically more high-end and unique lots, varieties, or even species.

Ultimately, this can mean that competitors who have less financial support are more than likely to be at a disadvantage compared to those who do.

“The WBC is the biggest event in the coffee industry,” Steve says. “The competition arguably has the highest stakes, but it is also expensive to take part, which means it has a high barrier to entry compared to other competitions.

“I believe this issue could easily be addressed by WCE,” he adds.

More accessible events, meanwhile, could create a more level playing field for competitors. By improving access to competitions to those with less financial support, they may be able to showcase their skills and knowledge on a much larger scale.

“When it comes to developing rules for coffee competitions, we sometimes need to look outside of the box,” Steve concludes. “And as the competition takes place every year, organisers can more easily establish which elements of the event need to change to make sure they develop a competition that aligns with their goals.”

It’s likely that WCC events will continue to be regarded as the most prestigious competitions in the coffee industry, but there is clearly a growing need for more accessible and inclusive events to also take place alongside them.

By organising and hosting more accessible coffee competitions, we can ultimately encourage and support a broader range of coffee professionals to take part – helping to create a more diverse coffee community.

Enjoyed this? Then read our article on whether we should allow plant milks in the World Barista Championships.

Photo credits: The Barista League

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However, in order to do so successfully, a WBC competitor must first source a high-quality coffee that will stand out on the global stage.

The Gesha variety has long been a firm choice of many competitors, but now more than ever, lesser-known arabica varieties and even other species are starting to become the territory of WBC finalists. 

So, how do coffee professionals go about finding these coffees? And what factors need to be taken into account when sourcing coffee for the WBC? 

I spoke to three WBC competitors to find out. Read on to learn more about what they told me.

You may also like our article on how to choose a coach for barista championships.

Which coffees are popular at the WBC?

It’s no surprise that exclusive, top-scoring varieties are commonly used in coffee competitions – especially Gesha. 

The arabica variety was first discovered in the 1930s in Ethiopia, but it wasn’t until 2004 that it took the industry by storm. At the Best of Panama auction the same year, a Gesha sold for a then record-breaking US $21/lb. Seventeen years on in 2021, the record price paid at the auction was a staggering US $2,560/lb.

As a result of its reputation for extremely high quality and delicate floral flavours, many coffee competition participants opt for Gesha. Between 2011 and 2019, seven of the nine World Brewers Cup champions won using this variety. WBC competitors are also known to choose Gesha for their routines.

However, over the past few years, there has been a shift away from using Gesha in the WBC. Instead, competitors are deciding to showcase the flavours and aromas of other varieties which are equally as intriguing.

Saša Šestić is the founder and Director of ONA Coffee and Project Origin. He is also the 2015 World Barista Champion. 

For his winning WBC routine, Saša sourced Sudan Rume coffee from Camilo Merizalde’s Las Nubes farm in Colombia. This variety commonly grows in Ethiopia and was often used in blends at the time.

Saša says he specifically chose Sudan Rume for his WBC performance because of its prominent sweetness and clarity – allowing it to stand out on its own. 

Moreover, he also wanted to enhance the flavours and depth of the coffee. To do this, he used the carbonic maceration process. At the time, this fermentation method (which was inspired by the same technique in the wine industry) was still novel in the coffee sector. 

More recently, at the 2021 WBC, another lesser-known coffee was used by the top three competitors: Coffea eugenioides. This coffee is a parent species of arabica. 

One of these competitors is Hugh Kelly. He is a three-time Australian Barista Champion, as well as the Training Manager and Head of R&D at ONA Coffee. Hugh placed third in the 2021 WBC using a eugenioides and liberica blend.

He says he chose eugenioides because of its “tactility and balance of taste”. 

“Initially, the quality of flavour was much worse than other arabica varieties I had tasted, but I felt like it could be improved during processing,” he adds.

Memorable competition coffees

On the WBC stage, it’s essential that competitors can make their coffee stand out.

Saša says he saw the potential in eugenioides as a competition coffee when Polish competitor Wojtek Bialczak used it at the 2019 WBC.

“This coffee was very memorable because it had this intense sweetness,” he tells me. “The coffee inspired me.”

Saša explains that he became more involved working on a eugenioides espresso for regional competitions with Hugh. After deciding more work could be done with the coffee at farm level, Hugh met with Julian Holguin from Finca Inmaculada in Colombia. Julian was also the producer of Wojtek’s coffee.

Hugh says that when he decided to use eugenioides for the 2021 WBC, he and Saša both worked closely with the team at Finca Inmaculada, as well as in collaboration with microbiologists from Chr. Hansen in Denmark.

“When you work with a coffee producer for some time, there is a greater opportunity to build trust,” he explains.

Saša tells me that there was one clear reason that the coffee performed so well, in his opinion.

“The coffee is really sweet,” he says. “Especially in the espresso category, this is always something that judges will favour.”

How do competitors source their coffee?

There are a number of different ways for WBC competitors to source their coffee. Hugh explains that some coffee professionals receive coffee from their coaching team.

“Many competitors are provided with options from a coach, mentor, or roaster,” he says. “Some competitors will then blind cup these coffees and choose one.

“This can be a great way to select a coffee, especially if you’re not visiting farms; it lets the coffee speak for itself,” Hugh adds.

Agnieszka Rojewska is the 2018 World Barista Champion. She also emphasises that sourcing coffee for the WBC is often a team effort.

“You need to surround yourself with a team of people that know how to source coffee and how to prepare for competitions,” she explains. “It’s not just about finding coffee, it’s also about finding a team that can help to bring the best out of that coffee.”

Naturally, sourcing a coffee also means connecting with producers to a certain degree.

“Having someone in your team who has existing relationships with producers can help,” Hugh tells me. “Planning to source your coffee early is a good idea, rather than relying on producers to already have some coffee for you.”

Saša emphasises that competitors need to find a coffee that they resonate with.

“The best way to choose a coffee is to know what makes you excited: which countries, profiles, and flavours do you love?” he explains. “Does the coffee need to be processed differently to maximise particular characteristics that you like about that coffee?”

Saša adds that he made the decision to visit farms to source his coffee for the WBC.

“I decided to travel across Colombia and look for producers that I could work with,” he says. “Sudan Rume was my first choice because it’s a natural mutation of the Bourbon variety, so it’s very sweet.

“It has this beautiful stone fruit sweetness that reminds me of apricot and peach,” he adds. “Even when you just grind the coffee, it smells sweet.”

However, even after finding the right coffee, further steps may be necessary to highlight the flavours and aromas competitors are looking for.

“[With more traditional processing methods], the Sudan Rume didn’t have enough flavour and depth,” says Saša. “After talking to our head roaster, Sam Corra, we decided to introduce carbonic maceration to the producers on the farm.”

How does sourcing for the WBC influence the wider coffee sector?

Since its beginnings, the WBC has been used to showcase excellence in the coffee industry – from newly discovered varieties and species to innovative processing methods.

However, trends which attract momentum at the WBC tend to then become popular in the specialty coffee market more widely. This means demand for more exclusive coffees and processing methods can increase.

“Ultimately, this isn’t the purpose of the competition,” Agnieszka tells me. “It’s supposed to be a platform to promote the skills and knowledge of baristas. 

“But in a bid to win, competitors started using very high-quality, expensive coffees – it became a trend,” she adds.

Saša, meanwhile, sees this as a positive thing.

“The WBC is a great platform because it can shape the future of the coffee industry and push the boundaries from year to year,” he says. “If someone wins with a high-scoring coffee, it proves that it has something special.” 

In fact, Saša believes that representation of more exclusive coffees on the WBC stage creates potential for production and processing to become more innovative.

“Innovation [is a good thing], as long as it adds more value for everyone in the coffee industry,” he says. “Prior to 2015, carbonic maceration seemed impossible to implement because it was too expensive, but now it’s used more widely.”

What trends could we see at future WBC events? 

With this year’s WBC set to be held in Melbourne from 27 to 30 September 2022, what can we expect to see on the global stage?

Hugh notes that changes to the competition’s qualified sponsors could influence which coffees competitors use.

“The Specialty Coffee Association (SCA) moved away from single-dose grinders, like Mahlkönig’s Peak and EK43 models, to the on-demand-style Mythos ​​MY75 grinder, so trends are sure to change moving forward.”

However, a single-dose funnel designed specifically for Mythos grinders will still allow WBC competitors to single-dose their coffee. 

In terms of certain flavour profiles, Saša thinks competitors may take a more stripped back approach to sourcing their coffee– especially in terms of processing.

“I don’t think competitors will use coffee that is heavily processed or fermented,” he says. “The new trends seem to be coffees that are shade-grown and slow-ripened to highlight the terroir.

“The flavours are clean and refined, but at the same time very powerful,” he adds.

Undoubtedly, the WBC will continue to evolve, which will push competitors to find and source a variety of different coffees.

Each competitor may have their own way of sourcing their coffee, but generally speaking, close relationships with the producer you source from is key. Ultimately, these relationships equip WBC competitors to better understand their coffee, and support them to get the best out of it for their routine.

Enjoyed this? Then read our article on how to roast coffee for barista competitions.

Photo credits: Hugh Kelly, Saša Šestić, World Coffee Events

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In their announcement, the SCA stated that the sponsors for the WBC’s espresso machine, espresso grinder, and water filtration system had all changed from the previous multi-year agreement. However, it was the new espresso machine and grinder sponsors that attracted the most attention from both WBC competitors and the wider specialty coffee community.

With the 2022 WBC set to take place in Melbourne in just over two months, many are asking how these changes will affect upcoming competitions. To learn more, I spoke with several coffee professionals. Read on to find out what they had to say about the new WBC qualified sponsors.

You may also like our article on whether the World Barista Championship needs to change.

Why are there new WBC sponsors?

Firstly, we need to understand why the World Barista Championships qualified sponsors have changed.

Yannis Apostolopoulos is the CEO of the SCA. He tells me that the selection of new qualified sponsors is based on a number of different criteria – not just the equipment or products that the company provides.

“Selecting a qualified sponsor is a process that happens every three to five years,” he says. “Manufacturers must submit their equipment and products to undergo a rigorous testing process.”

He explains how each application is assessed.

“Qualified sponsor candidates must provide a standardised set of equipment for competitors to use on stage,” he adds. “As well as this, each company’s application is evaluated based on machine testing, capacity for financial support, the ability to support the WBC community, and whether the company aligns with the SCA’s mission.”

Ultimately, competitions like the WBC rely on sponsors to provide the majority of equipment for competitors to use, especially costly equipment such as espresso machines and grinders. As well as equipment and products, funding is essential to support the competition.

Mikael Jasin is the 2021 WBC competitor from Indonesia and founder of So So Good Coffee Company. He is also the 2019 and 2020 Indonesian Barista Champion. 

He explains how some national barista championships select their sponsors.

“[Sometimes] we choose whichever company is willing to pay the sponsorship package,” he says. “It can be as simple as that, because competitions need money to run.”

Marco Feliziani is the Vice President of Simonelli Group. The company’s Victoria Arduino Mythos MY75 grinder was selected as the WBC espresso grinder sponsor from 2022 to 2025.

He says the sponsor selection is based on more than just the ability to provide financial support and equipment.

“What the sponsor brings to the WBC is not just equipment, it’s also knowledge, awareness, and community spirit,” he explains. “World Coffee Events (WCE) doesn’t just choose a company for its equipment, they want the whole package.”

An overview of the sponsor changes

While the water filtration sponsor has changed to BWT water + more for 2022 to 2025, for many the most significant changes are the new espresso machine and grinder sponsors. 

Tempesta by Barista Attitude

The Tempesta espresso machine by Barista Attitude is the qualified espresso machine sponsor for 2022 to 2025. The Tempesta will replace Victoria Arduino’s VA388 Black Eagle espresso machine.

Barista Attitude is owned by Ryoma Holdings, which also owns other espresso machine brands such as Astoria and Wega. However, the Tempesta is a relatively new espresso machine.

“I haven’t used the Tempesta yet,” Mikael says. “But I have seen it in a few coffee shops around the world.

“[I’m not anxious to use one], but the sponsor change seemed like it came out of nowhere,” he adds.

Mythos MY75 by Victoria Arduino

The Mythos ​​MY75 by Victoria Arduino is the new qualified espresso grinder sponsor, replacing Mahlkönig’s Peak and EK43 (S) grinders.

In contrast to the new Tempesta espresso machine, the Mythos MY75 grinder will be a more familiar model for many baristas working in specialty coffee shops. The new grinder is similar to the widely-used Mythos One, which can be found in many coffee shops around the world. 

However, when the new espresso grinder sponsor was announced, it became clear that many in the coffee community were concerned about the decision to switch from Mahlkönig to Victoria Arduino.

In previous WBCs, competitors were able to use several grinders from Mahlkönig, including the single-dose EK43 option. This not only allowed baristas to choose the grinder that worked better for their coffee, but meant they could also single-dose several different coffees instead of just one. Ultimately, this provided more flexibility for each competitor.

With the Mythos MY75 as the new grinder sponsor, WBC competitors will only be able to work with one type of grinder. However, a single-dose funnel designed specifically for Mythos grinders will still allow WBC competitors to single-dose their coffee – meaning they won’t lose the freedom to brew several different coffees in their routine.

A question of accessibility

Although the WBC is a competition which assesses both barista and service skills, it doesn’t represent a typical barista shift in a coffee shop. WBC competitors perform in a tightly-controlled and high-pressure environment, which makes any changes to equipment and products even more important than in a coffee shop.

There are claims from professionals in the coffee industry that selecting the Mythos MY75 could make the competition more accessible for many given that it is more widely used in coffee shops.

This is because the Mahlkönig EK43 is more expensive than the Mythos MY75. In turn, this may help to make the competition more accessible for those who don’t work in high-budget specialty coffee shops.

What’s more, the Mythos MY75 is designed to be used in high-volume coffee shops, so they are often more widely used. 

“Competitors need to use the same equipment,” Marco explains. “Some baristas can’t afford to buy or use more expensive grinders, [which puts them at a disadvantage to baristas who can spend more money.]

“If WBC competitors all use the same grinder, then the competition is focused on coffee quality and their skills,” he adds. “It’s a barista competition, not an equipment competition.”

Furthermore, it can be argued that a large part of barista training is the ability to successfully and efficiently use more than one type of espresso machine or grinder.

Luisa Quintero is the Quality Director at Campesino Specialty Coffee in Colombia. She agrees that baristas need to be able to adapt to any equipment changes.

“A good barista must have the ability to prepare good coffee, regardless of the espresso machine or grinder,” she tells me. “They must understand what they are looking for from their coffee and be able to showcase it to customers and WBC judges using any machine or grinder.”

Mikael believes the grinder change is a positive one.

“It means you could innovate in the way that you extract your coffee,” he adds. “You already play within a set of rules at the WBC, so you will have to be more creative and try to innovate even further.”

How might these changes affect the wider coffee sector?

It’s evident that the WBC has a significant influence on trends in the specialty coffee industry – from using rare arabica varieties and coffee species, to innovative new brewing techniques. 

So, how could the World Barista Championship sponsor changes affect the wider coffee sector?

Marco believes that the changes will benefit barista communities in origin countries the most.

“The WBC should connect coffee professionals and equipment and bring them both to the next level, in terms of innovation and sustainability,” he says. “There needs to be a connection between all coffee communities, including those in coffee-growing countries.

“Without coffee professionals at origin, we wouldn’t be able to have high-quality coffee to judge and taste in these competitions,” he adds.

Yannis says that the changes push for further innovation in the wider coffee community. 

“The SCA is excited to see more cutting-edge equipment on the WCC stages over the next few years, especially to see what kinds of innovation can come from these multi-year partnerships,” he tells me.

However, Mikael believes that more communication is essential when implementing these changes – especially between the competition organisers and the general coffee community.

“I think it would be [beneficial for baristas to be more involved in choosing the WBC sponsors, potentially via a questionnaire or survey],” he says.

Ultimately, competitors play a significant role in shaping the future of the WBC – something which Mikael agrees with.

“As a community, we have to ask ourselves how we want to develop the WBC,” he concludes, “Do we want to make it more about coffee-making skills, or do we want to encourage innovation and the sharing of knowledge?”

There’s no doubt that the WBC stage will continue to be a platform to promote and showcase excellence in the global specialty coffee industry – no matter which equipment is used.

Naturally, the World Barista Championship sponsor changes won’t align with everyone’s vision of the competition.

However, it will certainly lead to new and interesting ways for baristas to prepare espresso.

With the next WBC set to take place from 27 to 30 September 2022 in Melbourne, it’s only a matter of time until we see the full impact of the new espresso machine and grinder on the world stage.

Enjoyed this? Then read our article on whether we should allow plant milks in the World Barista Championship.

Photo credits: Mikael Jasin, Jordan Montgomery

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Even for more experienced baristas, busy rushes can be stressful to manage – especially if you need to focus on making sure that you are consistently serving high-quality coffee. However, dealing with a rush of customers is just part of working in a coffee shop and there is consequently a strategy for handling it.

I spoke with four coffee professionals to learn more about how baristas can manage a busy rush while still serving great-tasting coffee and providing excellent customer service. Read on to find out what they said.

You may also like our article on managing staff shortages during seasonal peak periods.

What is a “rush”?

For coffee shops and other hospitality businesses, a rush is when a large number of customers order over a short period of time. This can happen when customers enter the store, order online, or through third-party delivery apps – especially as digital ordering and payment services have become more popular in coffee shops over the past few years.

Lily Dominguez was formerly a manager at Bad Owl Coffee Roasters, which has three locations in Las Vegas, Nevada. She tells me that all of Bad Owl’s coffee shops experience rushes on a daily basis, but the Rainbow Boulevard location often has the highest number of customers.

She explains that baristas take orders at the register, online, over the phone, through delivery apps, and at the drive-thru. 

“For Bad Owl, a rush is when customers are ordering through all of these systems at once,” she says. “When this happens, staff start to have around 15 to 20 drinks that need to be made at the same time, as well as up to 20 food items that also need to be made within the same time frame,” she adds.

It’s important to note that each coffee shop will have their own definition of a rush, which will largely depend on the size of the business. For instance, smaller coffee shops that only take orders at the register may consider a rush to be five to ten orders at one time, mostly because they have less baristas to handle this kind of influx.

When can a rush be distressing for baristas?

Daniel Murphy is the founder and CEO of Black Fox Coffee in Brooklyn, New York. He says the higher volume of orders he experiences is largely a result of the locations of his coffee shops, which are in more corporate areas of the city. 

He tells me that in his opinion, a rush in a coffee shop is anywhere between 200 and 350 cups of coffee ordered within a period of one to two hours.

“At those volumes, we would be making around US $1,500 per hour,” he says. “We also have a small kitchen, so we sell pastries and breakfast items, which is another US $1,500 on top of coffee sales.”

Dan Lee was a barista based in New York. He participated in barista competitions which are designed to replicate high volume, fast-paced service in coffee shops, such as La Marzocco’s Crush the Rush. Dan, along with Ujae Lee and Christina Lee, placed first at the 2019 competition.

Dan told me about one of the most stressful rushes he experienced as a barista, which was when he volunteered at the New York Coffee Festival.

“It felt like we didn’t have time to breathe,” he said. “We started around 10am and then we were making drinks non-stop until 4pm or 5pm, without breaks. I’ve never felt so burnt out.”

Lily tells me of a similar experience at Bad Owl on Valentine’s Day earlier this year. 

“It took the team about four hours to get through the rush,” she says. “It was the first time in a long time that we saw an increase in orders similar to those we had experienced before the pandemic.”

Optimising workflow

Although busy rushes in coffee shops can be stressful and demanding for baristas, they still need to serve high-quality coffees as quickly as possible, as well as providing excellent and professional customer service.

So, how can baristas handle rushes in a more efficient manner?

Tom Bomford is the Coffee Director for Black Fox Coffee.

“We started using 4oz (118ml) dosing cups for espresso,” he says. “The espresso will sit between 10 and 15 minutes, so there is understandably some concern about quality.”

However, Tom adds that the baristas use the espresso at such a fast pace during rushes that quality can be maintained – ensuring customers continuously receive high-quality coffee. 

“There is one barista extracting espresso and preparing all the drinks,” he explains. “We also have support from the back bar barista, who pulls shots into the dosing cups to be used for other drinks.”

As well as this, optimal workflow largely means moving as little distance as possible from your workstation, such as the espresso machine or the register.

There are a number of other organisation techniques that can better prepare baristas for busy rushes. These include restocking all cups, saucers, cutlery, coffee beans, and milk, as well as setting up milk jugs in the order in which beverages need to be prepared. 

For example, if milk for two cappuccinos needs to be steamed before two flat whites and one latte, the barista can either fill three separate pitchers at the same time, or prepare one jug for the cappuccinos and a larger milk pitcher for the flat whites and the latte. 

By doing so, the barista can prepare milk with the right texture for each beverage, as the cappuccinos require more microfoam than the flat whites and the latte.

Cleanliness is also an essential aspect of good workflow during a rush. A “clean as you go” system enables baristas to keep on top of necessary cleaning tasks, while still focusing on preparing beverages and providing quality service.

Some examples of clean as you go practices for baristas include brushing away coffee grounds on counters, purging group heads while dosing, and rinsing multiple milk pitchers at the same time.

It’s also worth noting that busy rushes can be overwhelming for many baristas, especially those who are new to working in coffee shops. To manage stress more effectively, practise developing your workflow during slower periods on shift. This will help you to optimise your workflow as you have more time to focus on where you can reduce or shorten your movements. 

How can you manage stress?

Undoubtedly, busy rushes cause a certain level of stress for baristas. On top of this, the shift could be understaffed, the espresso machine or grinder may not be working properly, or there could be a stock shortage. 

Any of these factors are likely to be distressing, but it’s essential that baristas are still able to provide excellent customer service. 

“The most important thing that baristas should do is remain calm and positive, and remember that their team is there to support them,” Lily says. “If baristas stay positive and work hard, most days will go well for them, even during rushes.”

She adds that it’s also useful to inform customers about longer waiting times, as this can ease the pressure on baristas, as well as making customers more aware that their order is being prepared. 

“A lot of Bad Owl’s drive-thru customers expected a more fast-food approach when it first opened, and we struggled to meet their expectations,” she explains. “Telling them when we were busy with multiple food orders, or letting them know that we were short staffed for the day, would often create a better customer experience.”

Furthermore, barista work often requires a lot of physical and emotional effort, which can quickly lead to exhaustion if not managed effectively. Open communication with baristas on how to optimise workflow and deal with rushes in a more sustainable way is essential to look out for barista wellbeing during busy periods.

Coffee shop owners can also invest in more automated equipment, such as automatic tampers or milk steamers. This equipment can not only reduce the likelihood of repetitive strain injuries for baristas, but also speed up service when there are busy rushes.

Even for the most experienced baristas, a busy rush can be daunting. However, it’s important to remain calm and organised in order to successfully manage a sudden rush of customers.

Furthermore, managing barista workflow will also equip you to handle a busy rush much more easily, as well as maintaining more of a focus on coffee quality and customer service.

With plenty of practice and patience, any barista will be able to effectively handle a rush – no matter how often they occur or how busy it may be.

Enjoyed this? Then read our article on looking out for barista wellbeing after Covid-19.

Photo credits: Black Fox Coffee, Bad Owl Coffee Roasters

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Please note: While this article was being edited, Dan Lee sadly passed away. His family’s wishes were to still include his insights in the article.

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Around 98% of every cup of filter coffee is water, making it an integral part of the process. This means that as well as using great coffee, it’s also important to use high-quality water.

Even the most experienced baristas will struggle to make an amazing cup of coffee with imbalanced water. So, how can you make sure you’re using the right water to brew coffee – in both coffee shop and competition settings? 

I spoke to two experts from water filtration solutions brand Pentair to learn more. Read on to find out what they told me.

You may also like our article on maximising water quality & consistency in your coffee shop.

Why is water quality so important for coffee?

Salvatore Di Festa is the Mediterranean Countries Sales Manager for Pentair.

“Each cup of coffee can be up to 98% water, which means water will influence the flavours in your coffee,” he says.

First and foremost, you need to make sure that water is safe to consume. “Heavy metals and other contaminants could have negative effects on human health,” Salvatore adds.

Moreover, water contains a number of minerals and compounds, some of which are soluble in coffee and can affect the final cup profile. These include magnesium, calcium, and carbonates. An imbalance of these minerals and compounds will result in under or overextraction.

Matteo Colamartino is the Product Manager for Pentair.

“[For baristas], focusing on [coffee quality is important], but [it can be affected] by low water quality,” he explains.

The two key variables that baristas need to understand when filtering water for brewing coffee are water hardness and water purity. It’s important to note that both of these will vary based on geographical location.

Water hardness can be broken down into total hardness and carbonate hardness. The first is a measurement of the calcium and magnesium levels in the water. Balanced levels of both are essential for optimum extraction, but too much or too little can hinder it.

“With Pentair’s water filtration systems, baristas are able to obtain the optimal balance of calcium and magnesium levels,” Salvatore says. “This also helps to protect the machine [from limescale build-up].”

Carbonate hardness, however, is a measurement of how many carbonates and bicarbonates are present in water. These compounds are especially important for extraction, as bicarbonates act as acidity buffers. Essentially, if the amount of bicarbonates in water is too high, many of the coffee’s flavours will be muted or otherwise reduced.

“The Specialty Coffee Association (SCA) has a set of defined optimal water specifications, including total dissolved solids (TDS), total hardness, carbonate hardness, and pH level,” Salvatore tells me.

The SCA recommends using clean, odour-free water with a total hardness between 50 and 175 parts per million (ppm) and a carbonate hardness between 40 and 75 ppm. The ideal pH range for brewing water, meanwhile, is between 6 and 8.

How can water filtration systems benefit baristas?

In their day-to-day job roles, baristas have to focus on a number of different extraction variables – including dose, yield, brew time, and grind size, to name just a few.

Although baristas should also account for water quality and hardness, water filtration systems can help to expedite the process – especially when more complex extraction variables are concerned. 

This means that baristas can focus more of their attention on other brewing variables, as well as providing excellent customer service.

“Baristas need to trust that their water [quality and hardness levels are optimal for brewing coffee],” Matteo adds. “Pentair Everpure filtration systems [can handle a range of water hardness and quality levels], as well as providing consistent results throughout each use.”

Meanwhile, Salvatore notes: “The better your water is, the better your coffee will be. This is why so many baristas depend on water filtration solutions, like Pentair, to consistently serve high-quality coffee.”

How do these systems work?

“A good water filtration system will do two things: protect the equipment and create the optimal mineral composition in the water to extract desirable flavours from the coffee,” Matteo explains. 

Salvatore tells me about the ion exchange technology used in Pentair’s Claris Ultra, and how it helps to soften water. 

If water is hard, it contains high levels of magnesium, calcium, and carbonates. While higher levels of these minerals and compounds can help extraction, if the levels are too high then extraction can be affected.

“Filtration systems such as the Claris Ultra mainly optimise levels of calcium, magnesium, and other carbonates, which are the main cause of limescale,” Salvatore says.

If both total hardness and carbonate hardness are too low, the coffee will underextract and taste weak. If total hardness increases, but carbonate hardness remains low, the flavours in the coffee will be heavy and dull.

Conversely, if carbonate hardness is too high but total hardness is too low, the coffee will taste chalky and flat. When both carbonate hardness and total hardness are too high, the coffee will easily overextract – and end up tasting bitter and dry.

Other water filtration systems, such as reverse osmosis (RO), allow baristas to tweak and customise water mineral composition to more specific parameters. Water passes through a semipermeable membrane at high pressure, which removes minerals to meet the required levels.

Many coffee shops use RO filtration systems, as they are widely considered to be the most effective way to achieve optimal water hardness.

Water quality and consistency in coffee competitions

Although water hardness and quality are essential variables for baristas, they are understandably under much more scrutiny in coffee competitions, such as the World Coffee Championships. 

Competitors at these events are doing everything they can to bring out the most vibrant and unusual flavours in their coffee, which makes the margins for error much finer – including when water quality is concerned.

“Competitions are where [the brewing variables are scrutinised] to the highest levels,” Matteo tells me. “Every single detail is important.”

In the past, many competitors at these events used bottled water. Although the mineral composition of bottled water is often more balanced than tap water, it is not necessarily perfect.

As a result, water quality at the World Coffee Championships has been a much bigger focus in recent years. Competitions now provide competitors with filtered water through sponsorships with water filtration companies, so baristas can focus on brewing high-quality coffee and highlighting their skills.

Pentair is the sponsor for the 2022 World Coffee in Good Spirits competition, World Latte Art Championships, and the World Roasting Championships, which will all be held at World of Coffee in Milan from 23 to 25 June.

“These competitions take place in a different location each year,” Matteo explains. “This is important to note, as different geographical locations have different water compositions.”

Standardising water hardness and quality ensures a level playing field in these high-calibre coffee competitions, as all competitors from different countries will use the same water. This allows the judges to solely focus on each individual’s technical skills.

“[Pentair’s water filtration systems ensure] that water quality is in accordance with SCA parameters,” Salvatore says. “[This helps] to guarantee consistency during the competition, [which puts all competitors on a similar level of water quality].”

Understanding different types of water filtration systems for competitions

As coffee competitions, such as the World Coffee Championships, are so high-level, the most effective water filtration solutions should be used to achieve the best results. This generally means using RO systems.

As part of its sponsorship, Salvatore tells me that Pentair will supply high-efficiency RO systems for some of this year’s World Coffee Championships events. Salvatore explains that Pentair’s RO system works by initially passing water through a semipermeable membrane, before then prefiltering the water that competitors will use. 

“Despite there being different water quality in different competition locations, we are able to supply consistent, optimal water quality in the most sustainable way,” Salvatore says.

He explains how Pentair’s filtration technology also helps to decrease waste.

“Any RO system will waste some volume of water,” he says. “However, Pentair’s RO system is around 80% efficient, whereas more traditional systems have an efficiency rate of around 20%.

“This means that while traditionally, four litres of water are wasted for every one litre of water produced, Pentair’s RO system only wastes 20cl per litre.”

Consistently high-quality water will always be essential for brewing amazing coffee, whether you’re behind the bar in a coffee shop or standing on stage at a competition. 

No matter how high-quality your coffee is, ensuring that your water is within the optimal hardness ranges is just as important. The first step is testing it – you can check out local authority websites to see if there’s any guidance on water quality in your area, or buy a simple self-testing kit online. 

Enjoyed this? Then read our article on how you can make water perfect for brewing coffee.

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Please note: Pentair is a sponsor of Perfect Daily Grind, and will be at stand H3-K10 in Hall 3 at World of Coffee from 23 to 25 June 2022.

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During his performance, Hugh extracted his espresso over a frozen metal cube before allowing the shots to cool down. In his routine, he explained that this extraction method helps to preserve the flavour compounds in the coffee and heighten sweetness in particular.

Hugh was introduced to extract chilling by researchers at the Zurich University of Applied Sciences (ZHAW), but how exactly does it work? 

To find out more, I spoke to Hugh, one of his WBC coaches Pete Williams, and Professor Chahan Yeretzian. Read on to learn more about extract chilling and its effects on coffee flavour.

You may also like our article on cold-pressed espresso.

What is extract chilling?

As part of his 2021 WBC routine, Hugh extracted espresso over a frozen metal block attached to the side of his cups. As the espresso extracted, it flowed across this block, which quickly cooled down the liquid as it entered the cup. 

While Hugh was the first WBC competitor to use this technique, Berg Wu, a Taiwanese competitor in 2016, used a technique that was very similar.

In Berg’s WBC-winning performance, he immersed his portafilters in ice before extracting his espresso shots. He explained that by cooling down the portafilters, he preserved more acidity and floral notes in the coffee.

As the ZHAW team conducted research between 2017 and 2020 on the impact of the water temperature in espresso extraction, they recalled his performance, and started to develop the foundation of the extract chilling technique.

Similar techniques have long been used by chefs and culinary professionals to preserve flavours and aromas in different foods – particularly vegetables, fruits, and nuts. One of the most common methods is known as “blanching”. 

Blanching is when food is briefly submerged in boiling water, before being immersed in ice water to “shock” the food and prevent it from cooking further. By doing so, it’s likely that more flavours and aromas will be maintained. 

During his WBC performance, Hugh explained that the first 12g of espresso were rapidly chilled. This is the point at which the extract is heavily loaded with volatile compounds, and thus the point where the cooling has the most important impact.

In essence, by quickly cooling the espresso down, more volatile compounds can be retained, thereby preserving more flavours and aromas in the coffee.

Similar brewing methods

When we talk about cold coffee, we generally think of iced coffee or cold brew. The latter is made by brewing coffee at room or cold temperatures for hours. The lower temperatures and longer brew time help to enhance sweetness and minimise acidity. 

Cold brew is widely popular in the coffee industry, but it can often reduce the vibrancy and complexity of certain coffees. As such, other brewing methods have been developed which minimise flavour and aroma loss. 

First created in Japan in the 1960s, flash brew coffee is traditionally made as a pour over. Similar to brewing hot coffee, the same water to coffee ratio is used, but a proportion of the water weight is frozen as ice. 

The ice is then placed in the brewing receptacle, before the remaining water is heated to target brewing temperature and poured over the coffee grounds. The coffee is extracted hot, but then rapidly cooled to preserve more of the volatile compounds.

How was extract chilling developed?

The origins of this technique come from research conducted by people at ZHAW, exploring the impact of brew temperature on the volatile aroma compounds in coffee. As part of this research, Chahan discovered a link between heat and volatile aroma compound loss in coffee.

In 2019, Sasa and Chahan formally conducted further research on extract chilling. Sasa brought Sanremo Coffee Machines to ZHAW for research on espresso machines, which is where Hugh became involved.

Hugh then saw that there was huge potential for extract chilling to improve the coffee he was using for his World Barista Championships espresso: Coffea eugenioides, a “rediscovered” parent species of arabica. 

Other 2021 World Coffee Championship competitors also used eugenioides, including 2021 WBC winner Diego Campos and 2021 World Brewers Cup winner Matt Winton. 

Eugenioides is believed to be native to East Africa, but is now grown on a very small scale in other countries along the Bean Belt. Hugh first encountered eugenioides in 2015 during a trip to Colombia. 

“I scored eugenioides 95 points during my first pass around the cupping table,” he tells me. “It was interesting, it had no acidity, but it had these floral and raw sugar tasting notes. 

“Half of the people at the cupping hated the flavours, while the other half didn’t know what to think,” he adds. 

Four years later, Hugh came across eugenioides again when German barista champion Wojtek Biaczak used the species in his WBC performance. 

“There was something really interesting about it,” Hugh says. “No one had tasted anything like it.” 

Pete Williams is the 2014 Irish Barista Champion. 

He also helped train Hugh for the 2021 WBC. He explains how eugenioides extracts differently to arabica coffees. 

“We struggled at first to get it to taste the way we wanted, mainly because we were using traditional arabica-focused extraction techniques,” he says. “You can apply these techniques, but they won’t bring out the best in eugenioides.” 

Hugh explains that this rare coffee species has an “unusual profile that leans towards green tea, beefy, umami, and savoury notes”. 

He adds: “It inherently has lots of sweetness, but almost no acidity. It also has a marshmallow-like texture.” 

Hugh wanted to highlight the fruiter notes of eugenioides to brighten the overall flavour, however, there were some challenges in achieving this. 

“As a species, it’s one of the best-feeling espressos you can drink,” Pete says. “But you lose this tactile aspect when you try to highlight the fruity notes in extraction. 

“However, extract chilling resolves this issue,” he adds. 

Partnership with ZHAW 

Hugh, Sasa, and Chahan began experimenting with these techniques in more detail to understand more of the science behind chilling espresso.

“We carried out some testing and blind tastings and found that 12g extracted over the frozen blocks resulted in a great espresso,” Hugh explains. “There were some tropical notes and a more pronounced fruit-forward aftertaste. 

“It was like the coffee had woken up,” he adds.

Although sensory research about both the species and the method is still in its early stages, extracting espresso using extract chilling helped to brighten the flavours of eugenioides. 

This is because volatile compounds have higher vapour pressures than non-volatile compounds when at room temperature. So as temperature increases, volatile compounds absorb more kinetic energy, which means they evaporate more quickly. 

By rapidly cooling the eugenioides extract, more of the volatile compounds which contribute to these fruitier flavours were retained in the liquid. 

Chahan tells me that extract chilling can preserve an average of up to 10% more volatile compounds than traditional espresso extraction – meaning more of the delicate flavours can be retained. 

“In some cases, up to 40% more volatile compounds can be preserved,” he adds.

Wider applications in the coffee industry

Despite the fact that more research is needed on extract chilling, the results appear promising. And as the WBC is known to influence the wider specialty coffee sector, could we see this technique become more prominent in the future? 

Well, while the concept was first explored by Hugh for eugenioides, it has also been used for arabica coffee, and it seems to work well in both cases. 

“However, keeping portafilters in the freezer and bringing them out moments before pulling each shot is too impractical for many coffee shops,” Pete says. 

Coffee shops would also need the facilities to store a large number of frozen metal blocks, requiring investment and space that many may not have access to. 

Furthermore, customer reaction is also important to consider. It can already be challenging for baristas to effectively and clearly communicate with customers on a number of factors, such as origin, varieties, processing methods, and roast profiles. Baristas could struggle to break down the concept for some entry-level specialty coffee consumers. 

Hugh agrees that coffee shops using extract chilling on a smaller scale is more likely until technologies and methods are introduced to make this more accessible to the café setting. “At ONA in Melbourne, we’re already using extract chilling for some of our reserve arabica coffees,” he says.

The World Barista Championships are known for driving innovation in the coffee industry, and extract chilling is no exception. 

However, whether or not this experimental method of rapidly chilling coffee is accessible or scalable remains to be seen. But as more research is carried out on extract chilling and its effects on coffee extraction, we could see this unique brewing technique used more frequently across the world.

Enjoyed this? Then read our article on flash brew coffee.

Photo credits: Jordan Montgomery

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Participants compete in several rounds to establish who can taste coffee in the fastest and most accurate way on the global stage. Both speed and accuracy improve every year, which means training must be becoming more intense year-on-year.

So, how should a World Cup Tasters competitor prepare to best demonstrate their skills? To find out, I asked two previous World Cup Tasters winners, Daniel Horbat and Kyoungha “Charlie” Chu, how they both achieved first place in their respective competitions. Read on to find out what they said.

You may also like our article on how to roast for cupping.

What is the Cup Tasters Championship?

World Coffee Events states that the Cup Tasters Championship “awards the professional coffee cupper who demonstrates speed, skill, and accuracy in distinguishing the taste differences in specialty coffees”.

Each competitor has eight minutes to taste eight sets of three coffees (referred to as “triangulation tests”, as the cups are usually arranged in a triangle). Only two of the coffees are identical, meaning competitors must guess which coffee is different from the other two. 

For each triangulation test, two different coffees are brewed. Coffee A is poured into two of the three cups, while coffee B is poured into one cup. The coffees are all prepared using a drip filter brewer and are roasted to a medium profile no more than 14 days prior to brewing.

The coffees are brewed between 92 and 96°C (197 to 204°F) using 60g of coffee per litre of water. Total brew time is between four and six minutes and once extracted, the coffee is kept at 80 to 85°C (176 to 185°F).

The taster must identify which cup holds coffee B – the odd one out – using only their smell and taste. Cup Tasters competitors all taste the same coffees. 

In the event of more than one competitor guessing the same number of different coffees, the winner is announced based on speed. Generally, the different coffee is marked with a sticker on the underside of the cup, so that the judges can quickly count points at the end of each round.

The competition consists of three stages: a preliminary round, semi-final round, and the final round, as well as precursor national competitions taking place in various countries. Only eight tasters proceed to the semi-finals, while the four top-scoring competitors enter the finals.

What skills are necessary?

The ability to assess the quality, origin, and processing of a coffee is important for many coffee professionals, but for Cup Tasters, it’s an essential part of determining which coffee is different. The skills acquired from working as a barista or roaster are certainly useful for the competition, but training methods will vary.

Rather than assessing fragrance, flavour, aftertaste, acidity, body, and balance of the coffees (a common practice for cupping), competitors need to learn how to confidently and instinctively identify the odd cup out. This means that while resources, such as the SCA cupping form, are necessary tools, they are somewhat less relevant for this competition. 

Essentially, competitors have to develop a new method for assessing coffee.

Daniel Horbat is 2019 World Cup Tasters Champion, and the owner and founder of Sumo Coffee Roasters in Dublin, Ireland. He tells me that standard coffee education is “only one branch of the tree” when it comes to training for the competition.

Daniel explains that when cupping coffee, he assesses bitterness first. 

“Our body is more sensitive to bitterness because we associate it with poison,” he says. 

He tells me that he prioritises bitterness because acidity tends to fade as coffee cools, while sweetness is sometimes not as easy to assess. He adds that aroma can be a “distraction” for him.

Research shows that plant alkaloids are generally perceived as bitter. The most common examples of plant alkaloid compounds which taste bitter are atropine, quinine, and strychnine. Coffee naturally contains high amounts of quinic acid, which contributes to more bitter flavours.

While the tongue is capable of sensing all of the major five types of flavour (salty, sour, sweet, bitter, and umami), the back of the tongue is particularly sensitive to bitterness. This serves as a final check to ensure food is not poisonous before swallowing – a common and useful reflex for prehistoric populations.

Charlie is the 2021 World Cup Tasters champion and a barista at ONA Coffee in Melbourne, Australia.

“I always focus on flavour as a first priority,” he says. He explains he tries to find differences in aroma, flavour, aftertaste, acidity, and body between the three coffees.

Both Charlie and Daniel emphasise the importance of hard work, dedication, and sacrifice. They both attribute their success to regular practice and pushing themselves to perform better each time. 

Training schedules

In order to prepare for the Cup Tasters Championship, extensive training is essential. Trainees should attempt to replicate the competition as closely as possible in regular training sessions – meaning assessing eight triangular tests in an eight-minute timeframe.

Attempting to simulate the competition environment is key. Using the same equipment for brewing, the same brew ratio, the same number of cups, and carrying out several rounds of tasting one after another are all key to good training. 

Having access to the right equipment is necessary, but having a space to practice in that is not distracting is imperative. Charlie tells me he set up a coffee lab at home to prepare for the 2021 Cup Tasters Championship. He had previously used his friend’s coffee shop, but after closing time so as to remain focused. 

Charlie began improving his sensory skills in early 2019 and has maintained regular training since. He usually trains two or three times a week, averaging three rounds per session. He emphasises how “consistent and persistent practice” is key to succeeding in the competition.

Daniel, however, trains every day, using three sessions per day. However, he warns against “overtraining”, as this can be detrimental to developing sensory skills, as well as the competitor’s health.

Additionally, Daniel always tastes each cup only once before deciding which is the different coffee. He says this helps to refine his decision-making skills, as well as improving his ability to trust his instincts.

Tasting a variety of beans from different origins, as well as different roast profiles and processes, is also essential. Exposing the palate to a wider range of flavours hones your sensory skills and helps you detect even the most subtle differences between coffees. 

However, training to identify simple differences, such as differentiating between a washed Kenyan and a natural Kenyan, can be too easy for the world stage. 

To combat this, Daniel says that he blends two similar coffees together using a 60:40 ratio to create batch A, and then blends batch B using a 40:60 ratio. To improve his sensory skills even further, he “tightens” the ratios as his training goes on.

Both Charlie and Daniel point out how coaching and guidance helped them to win. 

“You need someone to guide you, but you need the right person,” Daniel says. 

Other notes for Cup Tasters training

In the lead-up to the championship, many competitors alter their diets. Charlie says that roughly ten days in advance of the competition he cuts out any “strong, stimulating, and spicy foods”.

Research from the Monell Chemical Senses Centre shows that spicy food inhibits other flavours as the pain and irritation from the heat can distract the taster, especially if they are not accustomed to spicy flavours.

For the duration of his training phase, Daniel tells me he abstains from salt and pepper, spices, and beer, often for months in advance. He says that he even goes as far as to eat baby food, but warns that drastically changing your diet shortly before the competition can be detrimental.

Both Charlie and Daniel agree that smoking will affect your palate, and note that it should be avoided in the lead up to the competition. Furthermore, the Journal of Tobacco Induced Diseases has also found that palate sensitivity reduces significantly after increases in tobacco consumption.

The centre’s research also concluded that full gustatory sensitivity normally recovers after nine weeks of quitting smoking, although some may notice improved sense of taste after a few days.  

On competition day, it’s not just about the coffees, but also going against the other tasters. Playing tactically can be the difference between advancing to the next stage or being knocked out. 

Daniel likens playing tactically in Cup Tasters to chess. He takes note of which competitors are fast and accurate in earlier rounds in order to assess what pace he should set for himself. 

He says he has good accuracy with tasting coffees, and subsequently makes the competition about trying to outpace his competitors, which forces them to change their own tactics. 

“If they change their game, they will most likely perform worse than before,” he tells me. “If I fail one round, they might fail two, and if I fail one round then they might as well, but my time might be faster.”

Drinking plenty of water on competition day is also essential for refreshing the palate. Daniel recommends sparkling water in between rounds and still water immediately before and during rounds.

Ultimately, the key to success in the Cup Tasters Championship is simple: practice. 

The more you are able to imitate competition conditions in your practice, the better your chances of achieving your goals will be. Putting in the hours and tasting different coffees are the best ways to improve. There’s no substitute for hard work.

Enjoyed this? Then read our article on what you need to be a barista champion.

Photo credits: Jordan Montgomery

Perfect Daily Grind

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