However, the rapid rise in cold brew’s popularity hasn’t been without its teething problems – largely related to food safety concerns. For example, in August 2022, the US Food and Drug Administration recalled 53 different beverage products due to possible microbial contamination. These included ready-to-drink cold brew drinks from popular specialty coffee roasters like Intelligentsia and Stumptown.

Although they are admittedly rare, food safety issues for cold brew can’t be ignored. And this applies to all manufacturers – ranging from large-scale operations to roasters and coffee shops which serve cold brew.

To learn more about cold brew production and food safety regulations, I spoke to Alessandro Colombo, a roaster at Caffè Rinaldi, and Randy Anderson, a cold brew consultant and expert. Read on to learn what they had to say.

You may also like our article on why cold brew tastes different to other coffee brewing methods.

Cold brew’s booming popularity

It’s been impossible to ignore the rise of cold brew in recent years. Many coffee shops around the world now prepare and serve a range of cold coffee beverages all year round, including cold brew.

Caffè Rinaldi is located in Rome, Italy. Alessandro says while many people still enjoy traditional caffè freddos in Italy (a shot of espresso served with ice and sugar), cold brew is steadily becoming more popular.

“People who come to our café and try cold brew usually come back for more,” he says. “As specialty coffee culture gains momentum in Italy, customers are enjoying new ways of drinking coffee. And this includes the aromatic complexity of cold brew.”

Randy Anderson is a US consultant who has over two decades of experience in the industry, and 11 years working with cold brew. He says that convenience is a key driver of the explosive growth of cold brew.

“All coffee shops and consumers need to do is open the fridge and take out a can, or dispense from a spout or container and then add ice and water (if you’re using a concentrate), and you have cold brew,” he tells me.

Randy also explains that you can easily order cold brew online, which helps to drive consumption even more. Additionally, it can be shelf stable and stored in the refrigerator once opened.

“More and more consumers have started to realise that cold brew is a really convenient and quality coffee option to have at home,” he adds.

Different ways to prepare & serve cold brew

Today, there are various innovative ways to prepare cold brew – whether it’s small batch or larger commercial volumes.

Randy explains that a few years ago, most coffee shops would extract cold brew using a large plastic container. Baristas add ground coffee and water to the container, which are then left to steep at room temperature or lower for up to 24 hours.

Now, there are much more efficient and advanced ways to make cold brew – with some automated machines even taking just a few minutes. Alessandro says at Caffè Rinaldi, they use a Dripster cold brew maker, which includes an adjustable valve and steel filter – making it easier to control extraction.

“This method takes about two and a half hours to prepare cold brew,” he tells me.

While small-batch cold brew solutions are popular in coffee shops, Randy explains that larger manufacturers need to invest in much bigger and more efficient brewing systems to keep up with demand.

Commercial-grade refrigerated stainless steel brewers and containers are often the best choice for larger cold brew manufacturers. This is because they are insulated, which helps to better regulate brewing temperature.

Depending on the system used, these machines can prepare cold brew in as little as 30 minutes, with a total output of nearly 400l per day.

It then comes as no surprise that commercial cold brew systems can be expensive, which means coffee and beverage businesses should carefully consider which machines would work best for them.

Understanding food safety rules

Generally speaking, there are fewer food safety concerns about hot brewed coffee and espresso. This is largely because you extract filter coffee and espresso drinks at higher temperatures within minutes or seconds. Moreover, people usually consume these drinks shortly after extraction – which reduces the likelihood of pathogen and bacteria development.

Cold brew preparation methods, however, generally take much longer – and take place at much lower temperatures. This increases the chances of bacteria like salmonella and E. coli developing in cold brew, which can be harmful to human health.

While there have been very few publicised cases of people becoming ill from drinking poorly prepared cold brew, coffee businesses still need to take as many precautions as possible.

“Cold brew has lower acidity levels and doesn’t come into contact with higher brewing temperatures, so it’s important to store it in the right environment,” Alessandro explains. “You need to store cold brew at the right temperature and away from direct sources of light.

“Spoiled cold brew loses its brightness, and takes on mouldy and unpleasant aromas and flavours,” he adds.

Randy has extensive experience with food safety procedures for cold brew. He recommends coffee shops to follow their local food health and safety procedures to remain compliant with regulations. First and foremost, he says this will ensure businesses won’t be forced to close or recall products. 

“Most independent coffee shops don’t hire many staff who fully understand their local food health and safety regulations for cold brew,” Randy tells me. “They don’t realise that you have to handle cold brew carefully.

“Cold brew is a low acid beverage, and there are specific laws on how to handle low acid beverages,” he adds.

How to improve food safety procedures for preparing cold brew

Both Randy and Alessandro agree that incorrect brewing temperature and exposure to air pose the biggest health and safety risks to cold brew production.

Alessandro says he uses fresh cold water to prepare cold brew, but doesn’t use ice to better regulate brewing temperature.

Randy, meanwhile, asserts that any cold brew method which takes longer than two hours must be stored in a refrigerator. He recommends a brewing temperature between -1°C and 5.5°C (30.2°F to 41.9°F).

To avoid any mould or bacteria growth, cold brew should be consumed within three weeks of preparation. Alternatively, you can also freeze cold brew in a container with around 5% extra head space to allow for the expansion of the liquid.

Brewing guidelines

Randy says the following brewing tips will help to ensure maximum food health and safety regulations when making cold brew:

• Mix the ground coffee and water thoroughly to ensure all grounds are evenly saturated
• Avoid agitating the grounds too much, or squeezing them
• Instead, gently massage the filter bag

He explains these steps prevent increases in turbidity, which is a measure of the level of particles in a liquid. As turbidity increases, the liquid becomes denser and less clear due to a higher concentration of light-blocking particles.

Furthermore, following the above steps means fines in coffee grounds are left undisturbed. Too much agitation of finer particles can lead to overextraction – creating more unpleasant and astringent flavours.

Lastly, Randy emphasises that cold brew must always be stored in an airtight container to minimise exposure to oxygen and bacteria, as well as other physical or chemical contaminants.

Whether a coffee business is just starting to produce cold brew, or has decided to scale current operations, food safety for cold brew is paramount. 

In some cases, this means adopting more formalised brewing processes – which can take some time to implement correctly. A good place to start, however, is simply following standard food safety procedures and checking your local health and safety regulations.

Enjoyed this? Then read our article on choosing a coffee for cold brew.

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

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

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

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

The history of the AeroPress

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

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

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

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

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

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

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

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

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

New AeroPress designs & colours

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

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

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

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

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

Recent changes to AeroPress designs

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

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

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

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

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

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

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

How does the new design affect brewing techniques?

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

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

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

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

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

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

What does a clear brewer mean for extraction?

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

Andrew Pautler is the founder of Pull & Pour Coffee.

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

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

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

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

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

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

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

Experimenting with brew recipes

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

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

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

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

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

What’s next for the AeroPress?

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

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

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

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

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

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

Photo credits: AeroPress, Cailtin Campbell

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Despite the recent surge in cold brew consumption, this brewing method has been around for centuries – albeit in much more rudimentary forms.

However, in line with innovation across the coffee industry, the ways we prepare cold brew are evolving. Traditionally, it takes hours to make cold brew. But today, a growing number of brands offer solutions which extract cold brew within minutes.

To find out more about how cold brew technology has changed in recent years, I spoke to Roderick de Rode, founder of Spinn, and Brian English, General Manager at FREDDA. Read on for more of their insight.

You may also like our article on choosing a coffee for cold brew.

Understanding traditional preparation methods for cold brew

The first-ever record of cold brew dates back to the 16th century. During this time, Japanese sailors brewed coffee using cold water on ships, rather than hot water.

Since then, cold brew has become one of the most ordered beverages in coffee shops around the world – particularly in North America and Europe.

For the most part, the majority of coffee shops prepare cold brew by steeping coarsely ground coffee at low temperatures for anywhere between 12 and 24 hours. The coffee grounds are then filtered out, which results in a sweeter, less acidic coffee with a more mellow flavour profile.

To make cold brew this way, many coffee shops use large containers to prepare bigger batches. These need to be stored in refrigerators to comply with food safety standards, and must also be airtight to avoid contamination.

Challenges associated with these brewing methods

Although traditional cold brew methods can be cost-effective, they also present some unique challenges for coffee businesses.

Firstly, the large containers used for preparing cold brew require sufficient storage space, which can be challenging for smaller coffee shops.

Moreover, if coffee businesses want to sell high-quality cold brew, it must be served fresh at all times. However, after a certain amount of time, cold brew can start to oxidise – which negatively affects its flavours and aromas.

“Traditional cold brew is made using full immersion brewing, which takes a long time and can taste stale if left for too long,” Roderick says. “You can make a concentrate, but sometimes it’s difficult to achieve the desirable flavour profile.”

Waste is another concern. As most coffee shops make large batches of cold brew, they can easily lose out on money if stock is not managed correctly.

Brian points out that traditional brewing methods also leave little room for experimenting with different origins and processing methods.

“If you go into a specialty coffee shop and ask for an Ethiopian cold brew, it’s inconvenient for the baristas to brew 2 litres of it,” he explains.

How has cold brew technology changed?

With demand for cold brew only continuing to grow, it’s inevitable that companies have started to develop more efficient ways to prepare it.

Recently, there has been an increasing number of cold brew machine manufacturers which utilise technology to produce cold brew and concentrate within minutes as opposed to hours.

For example, Roderick tells me that the Spinn can extract cold brew in less than a minute. The machine uses centrifugal technology to extract coffee, and also includes a built-in grinder and roast profile recognition software.

Brian, meanwhile, explains that the FREDDA brewer relies on vacuum technology to prepare cold brew in around three minutes. The difference in pressure helps to speed up the rate of extraction.

However, these brewers aren’t the only options available on the market. Other cold brew machine brands include:

• Marco’s ColdBRU system, which prepares coffee concentrate in three hours or less
• HardTank’s countertop font solution which can dispense cold brew and coffee concentrate
• Torr Industries’ HIVE Brew, which uses controlled percolation technology to extract cold brew through a system of individual brewing chambers
• The Toddy Artisan, which allows users to small batches of cold brew at home
• The Osma system, which uses a combination of continuous circulation, agitation, and pressure to extract cold brew in around two minutes

When it comes to larger coffee chains, there is also a growing level of research and development into new cold brew technology. For instance, Starbucks is developing new systems to dispense, dilute, and chill its cold brew, thereby allowing baristas to prepare and serve it in four steps rather than the usual 20.

Advantages of new cold brew technology

For many coffee shops, the most obvious advantage of new cold brew technology is that extraction times can be reduced significantly. As a result, they can save on labour costs, and also free up time to focus on other areas of the business.

Furthermore, technology-driven cold brew solutions allow users to control different extraction variables – such as grind size, brew ratio, and temperature. Baristas can often change these variables using dedicated apps.

“These machines allow you to dial in more easily,” Brian says. “As long as you keep the grind size and dose the same, you can achieve the same consistent extraction every time.” 

This means that baristas can also dial in different coffees more efficiently – getting the best results from each coffee.

Given that these machines can extract cold brew in just a few minutes, it’s important to understand whether or not it’s actually cold brew they’re producing. According to traditional standards which require prolonged extraction times, they may actually be making other beverages entirely.

Roderick explains that unlike flash brew (which is brewed hot before being rapidly cooled using ice), machines like the Spinn extract a product which is very similar to traditional cold brew. It does this by pushing water through finely ground coffee, spinning the centrifuge at around 4,500 RPM to produce a nitro-style cold brew.

“The machine can also slowly pulse water through finely ground coffee, and slowly spin the slurry for five to six minutes to create a more nuanced and delicate cold brew,” he adds. “Lighter roast profiles work best for this method.”

Considerations when using these machines

As with any brewing method, it’s essential to use high-quality coffee. 

“You need to use great coffee from good roasters,” Brian tells me. “And when you get your brewing variables right for your chosen coffee, you can create really amazing beverages.

“It’s brought cold brew into the same realm as high-quality pour over coffee – and you don’t need to stand there with a kettle and pour water over the grounds,” he adds.

However, he emphasises that you often need to use higher doses than other brewing methods. 

“You have to use much more coffee than when brewing hot,” Brian continues. “The ratio for filter coffee is about 55g per litre, but for the FREDDA, it’s around 92g to 110g per litre.”

Innovation is everywhere in the specialty coffee industry, and cold brew technology is no exception to the rule.

With a number of emerging methods for preparing cold brew – which improve efficiency and maintain coffee quality – it will be interesting to see how the brewing method evolves in the future.

Enjoyed this? Then read our article on how coffee shops can make cold brew more profitable.

Photo credits: FREDDA, Spinn

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Moreover, the diversity of cold coffee beverages is only growing. By 2027, the value of the global cold coffee market is expected to increase by 22% every year to around $1.4 billion. 

Given its popularity, it’s clear that innovation and diversification will only continue to grow in the cold specialty coffee beverage market in the coming years. In line with this, it’s vital that coffee shops keep up with emerging trends to cater to a wide range of consumer needs.

To find out more, I spoke with four industry experts. Read on for more of their insight into how cold coffee drinks are evolving.

You may also like our article on how coffee shops can use cold coffee drinks to diversify their menu.

Looking beyond cold brew

Today, when we think of cold coffee drinks, cold brew often comes to mind first. And understandably so given its immense popularity. Today, it’s almost impossible to find a specialty coffee shop which doesn’t serve cold brew.

This is for a number of reasons. As well as being convenient for consumers (and more profitable for businesses), the growing use of higher-quality coffee to prepare cold brew has driven its popularity.

Beyond cold brew, however, cold coffee drinks have been a staple of coffee culture around the world for some time now.

Simon Lewthwaite is the Head of Partnerships at New Ground Coffee in New Zealand.

“Cold coffee is a deep-set tradition the world over – from the Greek freddo to iced americanos in the US,” he says. “So it was only natural for specialty coffee to also continue following this trend.”

Today, cold coffee drinks are some of the most ordered beverages in cafés.

Thomas Blackwall is the Global Head of Coffee at Finlays.

“In August 2021, Starbucks announced that nearly 75% of their US Q3 beverage sales were cold,” he says – indicating just how popular the cold coffee market has become in recent years.

“Cold coffee has gone from a summer drink to a year-round beverage consumed in many different ways,” Simon tells me.

The push for RTD

Stephanie Thornton is the Americas Marketing Manager at Finlays. She explains how the cold coffee market has changed over the past several decades.

“In previous years, suppliers would predominantly provide wholesale clients with highly concentrated coffee extracts to be used as minor ingredients in energy drinks and frappés,” she tells me.

In today’s market, however, she says that cold coffee is sold and packaged as a more “finished product” – with a big focus on ready-to-drink (RTD) cold coffee.

Incredibly popular in Japan in the 1960s (and still today as well), canned coffee paved the way for a more diverse range of RTD coffee options – including bottled and milk-based drinks.

Thomas explains that younger consumers are a big part of increasing global demand for cold RTD coffee beverages.

“Younger coffee drinkers are very selective with their spending, and are also looking for something truly innovative and sustainable, as well as being more health-conscious,” he says.

Stephanie agrees, saying: “We are now seeing millennials and Gen Zs demand new high-quality coffee experiences with RTD drinks.”

Emerging trends with cold coffee beverages

It’s fair to say that the cold coffee beverage segment is one of the most dynamic and exciting markets in specialty coffee, with constant innovation driven by many different consumer trends.

Sian Edwards is the Group Insights Manager at Finlays. She tells me despite rising costs, consumers are still willing to pay for high-quality coffee drinks.

According to Finlays’ 2023 Europe Beverage Trend Report, “selective spending” and “affordable indulgences” are two of the key trends so far this year.

“People are looking for cost-effective ways to treat themselves,” she says, adding that cold and RTD coffee beverages are often popular choices.

Within the market segment, plant milks continue to reign supreme, too. Despite the price of non-dairy milks increasing by up to 14% in the past 12 months, coffee consumers are still opting for them – especially oat milk. In fact, sales of refrigerated oat milk rose by an impressive 37% in 2022 to US $512 million – a figure which likely represents similar growth of oat-based cold coffee drinks, too.

Coffee concentrate

Simon explains that use of coffee concentrate – which he says New Ground Coffee refers to as “boxed coffee” – is growing in the fast-moving cold coffee sector.

Coffee concentrates essentially allow coffee shops and other hospitality businesses to serve a variety of cold coffees drinks much more quickly and efficiently. 

“Using automated systems to dispense concentrates allows you to serve a high-quality drink, without always needing an espresso machine or highly-skilled staff,” Simon adds. “Our BIBs (bag-in-box coffees) can be paired with Marco’s POUR’D concentrate system.

“The POUR’D can also dispense hot water,” he continues. This gives users the opportunity to serve a wider range of beverages, such as americanos and tea.

Thomas agrees, saying: “Automated beverage solutions like the POUR’D are suitable for businesses who want to capitalise on cold coffee trends by being able to serve multiple drinks through one integrated system.”

Moreover, concentrates can also be useful additions to coffee cocktails and mocktails. These drinks are becoming increasingly common in specialty coffee shops, largely thanks to competitions such as World Coffee in Good Spirits and Coffee Masters.

But, as well as coffee shops, coffee concentrates are also proving popular among consumers, too.

“Customers want to recreate drinks they have seen in coffee shops or on social media,” Sian explains. “They can customise drinks using different milks and flavourings.”

Canned and RTD coffee

Historically, as well as containing higher levels of sugar, canned coffee has been perceived as lower quality. More recently, however, more and more specialty coffee brands have entered the market – largely thanks to prominent third wave roasters such as:

• Stumptown Coffee Roasters
• Blue Bottle
• La Colombe

In line with this, the quality and diversity of canned coffee has increased in recent years.

“Gone are the days when a one-size-fits-all approach to RTD coffee was acceptable,” Thomas says. “We are now seeing high-quality, unique, and functional coffees with innovative packaging designs and styles becoming increasingly popular.”

How can coffee shops capitalise on these trends?

Although the cold coffee sector is certainly a burgeoning one, specialty coffee brands still need to be savvy when looking to enter or expand in this market.

Simon says that entering the RTD coffee market can be lucrative for many specialty coffee brands – as long as it’s done effectively.

“Adding RTD coffee products to your retail offerings, for at-home customers, or to help your business grow into new areas (such as grocery and fast-moving consumer goods) can be useful – especially if other specialty coffee brands don’t have a large presence there yet,” he explains.

Thomas believes that coffee shops which embrace these emerging trends are likely to reap the rewards. He says the key to successfully adding cold coffee drinks to your menu is to offer drinks which are fully customisable and easy to serve.

“The Marco POUR’D system is a great example of how to serve an easily customisable cold coffee drink range, while also having a space-saving delivery system that is easy to use and maintain,” he explains.

“Alongside using high-quality coffee concentrate that can be added to different types of milk, or even alcohol, there are multiple possibilities for coffee shop owners,” he adds.

A back-to-basics approach

Although there are many different trends in the cold coffee beverage sector, cold brew is still by far one of the most ordered drinks in cafés. In line with this, business owners need to know how to get the best out of their cold brew offerings.

Traditionally, coffee shops make cold brew by steeping ground coffee in water at low temperatures for hours at a time. Not only can these impede service times, but it can also take up a lot of space.

To resolve any potential issues, coffee shops can optimise cold brew production in several different ways. They can partner with manufacturers and wholesalers to sell cold brew, or choose to prepare smaller quantities on-site using solutions like the Marco ColdBRU concentrate system.

The ColdBRU can produce coffee concentrate in less than three hours, and also extracts an average 30% higher yield. It can also be connected directly to the POUR’D font to dispense either cold brew or coffee concentrate – providing coffee shops with a more consistent and profitable way to serve different cold coffee drinks.

“We are seeing more and more roasters and coffee shops using concentrates to streamline service, or even create their own canned coffee they can sell elsewhere,” Simon tells me.

What’s the future for cold coffee?

The specialty coffee sector is always changing – and the same goes for the cold coffee market. So what trends can we expect in the coming years?

“Nitro coffee, sparkling coffee tonics, and coffee kombuchas are some of the drinks we could see gain market share in the future,” Sian says. “Demand for more exciting and experiential beverages is growing, as consumers want something different with their coffee.”

As convenience still remains key to the coffee consumer experience, Simon tells me more opportunities may start to open up for cold coffee beverages.

“There is space in the travel, adventure, and outdoor markets,” he adds.

Health & functional beverages

Sian says that consumers’ focus on health and wellbeing is also likely to persist over the next few years. 

“People are looking for ‘clean’ labels and products with functional benefits, such as added protein, vitamins, and nootropics,” she says. “However, these drinks can’t compromise on taste, and also need to have exciting new flavours and formats.”

Going forward, catering to consumers’ needs in terms of different flavours and sensory experiences for cold coffee drinks is essential. This can range from using different origins or processing methods to prepare cold brew to offering a range of flavourings or syrups to drinks.

We’ve seen something of a cold coffee revolution over the last few years, and it shows no signs of slowing down. Looking ahead, consumers are still seeking more unique and experiential coffee cold drinks, as well as demanding high-quality options.

By meeting these demands and keeping tabs on upcoming trends, coffee shops can successfully capitalise on this seemingly ever-growing market segment.

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

Photo credits: Sam Gillespie, Taller Stories

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In line with this, more and more coffee businesses have started to leverage the power of automation. Whether it’s using high-tech espresso machines or automated pour over brewers to assist with extraction, automation can ultimately help coffee shops offer consistently high-quality coffee. And in turn, they can also improve the overall customer experience.

To learn more, I spoke to Oliver Sears, Authorised Specialty Coffee Association Trainer and Barista Hustle coach at North Star Coffee Roasters, and Chris Sheppard, Head of Coffee at Rosslyn Coffee. Read on for more of their insight into using automation to improve coffee extraction.

You may also like our article on how automation is shaping the coffee industry.

Automation in specialty coffee

Over the past few years, it’s been impossible to ignore the huge uptick in automation in specialty coffee. From roasters to producers to coffee shop owners, more and more industry professionals have started using automated solutions to streamline their workload.

For example, World Coffee Portal’s Automated Coffee Report 2021 found that since 2016, the UK’s premium automated coffee market has doubled in size. And in the years following, growth doesn’t appear to be slowing down anytime soon.

Oliver explains why automation has become more popular in the coffee industry.

“The need to increase speed of service and improve both the consistency and quality of coffee is paramount to coffee shops and other hospitality businesses,” he says. “Automation is a backbone which assists with these efforts.”

While speed of service is certainly important for specialty coffee shops, beverage quality and consistency are paramount. In a highly competitive market, even minor inconsistencies between drinks can make a world of difference to the consumer experience. And with customers now paying higher prices for coffee, baristas need to make sure every drink meets high quality standards.

This is where automation comes in. As well as relying on their technical skills, baristas can use automated solutions to improve the consistency of beverage quality.

“Automation is the future of specialty coffee, and is something that more and more coffee shops will invest in,” Chris tells me. “At Rosslyn, we work with a range of automated equipment, such as the Marco SP9.”

Optimising workflow

Many popular menu items in specialty coffee shops, such as pour overs, can take a while to prepare. This can disrupt barista workflow, especially during busy rushes.

“Preparing filter coffee in a high volume coffee shop can be physically and mentally draining for our baristas,” he says, “With the help of automated equipment, we can relieve some of that pressure which, in turn, allows our team to spend more time taking care of customers.”

Furthermore, with some coffee businesses still affected by staff shortages related to the pandemic, automation can provide much needed support where necessary.

So, what contributes to good, even extraction?

As part of a wider conversation about how automation can improve extraction, we first need to acknowledge that good extraction ultimately starts with a skilled barista. Without the knowledge of a trained professional, achieving high-quality coffee extraction will be difficult, if not impossible.

One of the most important factors to consider is grind size. This is how coarse or fine coffee is ground, which much dictates total brew time. This also dictates how coffee will be extracted.

For instance, inconsistent or incorrect grind size will mean that coffee either extracts too quickly or too slowly, both of which will negatively impact sensory profile. Conversely, by using the optimal grind size for a specific brewing method, baristas can extract the full spectrum of a coffee’s flavours.

Other integral brewing variables include water quality and temperature. The quality (and hardness) of the brew water will have a big impact on how flavours are extracted from coffee. Similarly, too much variation in brew temperature will lead to inconsistent results.

Dose and yield, meanwhile, are two interconnected variables. Dose refers to how much ground coffee is used, while yield is the total liquid weight of coffee extracted. Together, both of the variables can be referred to as brew ratio. 

With filter coffee, for instance, many people use between 1:15 and 1:18 ratios. This means using one part coffee to between 15 and 18 parts water. The ratio used ultimately depends on which works best for a specific coffee.

As well as these variables, some other key factors to consider when brewing coffee are:

• Origin
• Processing method
• Variety
• Brewing method
• Type of filter (paper, metal, or cloth)

Consistency in extraction

No matter the brewing variable, Chris says consistency is key. 

“If either yield, water temperature, brew time, or grind size are not consistent with our dial-in settings, then we can’t provide the consistency that our guests rely on,” he tells me.

Oliver agrees, saying: “Baristas need to focus on consistency and repeatability to minimise the chance of errors – especially when making several drinks at the same time.”

Why should specialty coffee shops invest in more automatic brewing equipment?

There are several reasons why coffee shops would want to invest in automatic filter brewers – whether for batch brew or single-cup pour overs. The two most prominent reasons, however, are to improve beverage quality and optimise workflow.

“Automatic pour over brewers allow you to prepare high-quality coffee while saving on labour,” Oliver explains. “Staff can spend more time focusing on customer service or fulfilling other essential tasks, while automated equipment can handle quality control, especially during peak times.”

Chris agrees, and mentions that Rosslyn has used automated Marco SP9 brewers since it first opened in 2018. These brewing systems are typically used to brew coffee by the cup, but can also brew larger batches up to around 600ml.

“The SP9 allows us to offer individually brewed pour over coffees even during the busiest periods of service,” he says.

He explains that the brewer allows baristas to control a number of extraction variables, including brew temperature, yield weight, and brew time. They also mitigate any fluctuations in these variables to improve the consistency of extraction.

“It doesn’t matter if a barista with two years’ or two weeks’ experience is brewing a pour over with the SP9 – we can be confident that beverage quality will meet our high standards,” he adds.

Accounting for differences in skill and experience

The difference in skill sets between more and less experienced baristas varies dramatically. However, even among baristas who are more formally trained, there can still be inconsistencies between brewing techniques.

“Using single-cup pour over brewers like the SP9 means we get consistent results which are easy to replicate – even with a team of six or more people across the week,” Oliver tells me.

“Having to replicate the same quality coffee as a manual hand brew would not only be time-consuming, but it could also be detrimental to consistency – even if all baristas are able to accurately dial in the coffee,” he adds.

This is especially apparent during busy rushes. A barista under more pressure in a higher-stress environment is much more likely to make mistakes than during quieter periods.

Oliver explains that when brewing more premium coffees, this is particularly challenging. 

“A particular coffee may have a beautiful and distinctive flavour profile, be of exceptional quality, or be more rare and exclusive,” he says. “Automatic pour over brewers can ensure you don’t potentially lose any of that because of human error.”

What about cold brew?

With cold coffee beverages becoming more and more popular in coffee shops around the world, finding ways to improve extraction for these drinks is also important.

For example, cold brew is often left to steep at lower temperatures for hours at a time. This can mean baristas have little oversight of extraction.

Automated coffee concentrate solutions, like Marco’s ColdBRU system, can help optimise extraction by using pre-set recipes. These allow for more consistent extraction levels that meet the specific needs of each coffee business. 

The ColdBRU can be used to prepare coffee concentrate with a higher level of total dissolved solids (TDS), as well as ready-to-drink cold coffee. Ultimately, this can lead to more reliable results and minimise waste, making cold coffee beverages more profitable in the long run.

Moreover, the ColdBRU system can prepare cold coffee concentrate in less than three hours – thereby streamlining workflow, too.

Are more consumers also investing in automation?

Alongside more and more coffee shops and roasters relying on automation, coffee consumers are also starting to invest in automatic equipment at home?

“We’ve seen increasing trends of people using single-cup automated brewers at home,” Oliver says. “Additionally, home baristas are using products like the Marco Ottomatic to brew batches of coffee with brewers like the Chemex.

He explains that the brewer’s spray-head and pulse-brewing technology ensures even prewetting and turbulence throughout the extraction.

“These technologies allow you to get high-quality and repeatable results for larger batches of coffee at home,” Oliver adds.

What are the benefits of automating filter coffee brewing?

When using high-quality automated pour over brewers, baristas can be liberated from many repetitive tasks which need to take place during coffee extraction.

“The Marco SP9 has shower screens that uniformly distribute water across the coffee bed,” Chris tells me. “This helps to quickly saturate dry ground coffee during the bloom phase, which then assists with more even extraction.

“And we all know that even extraction usually means more balanced and clean flavours in coffee,” he adds.

Ultimately, if a barista trusts an automated pour over brewer to perform to a high standard and control extraction variables for them, they have more room to experiment with different flavour profiles and mouthfeel. 

“Once baristas have dialled in a recipe, automated pour over brewers are an excellent way to provide repeatable, great-tasting results,” Oliver says. “As long as baristas record and share the optimal grind size, along with other brew variables, automated pour over brewers can maintain high quality standards.”

Minimising risk of injury

With any repeatable task comes the risk of repetitive strain injury (RSI), which is pain caused by repeated movement of parts of the body. For baristas, this is usually the wrist as there are a number of repetitive movements when preparing filter coffee, such as:

• Using grinders to grind coffee beans
• Using a gooseneck kettle to pour water
• Stirring or swirling the coffee once extracted

Chris tells me automated equipment can alleviate strains on baristas, ultimately improving their workflow.

“During busy periods, all of our automated equipment plays a vital role in the speed, consistency, and quality of the drinks that we serve,” he says.

As well as improving extraction consistency, automated coffee brewing equipment can also help streamline a range of operations and processes.

As a result, baristas can free up more of their time and focus instead on providing excellent service – a key part of the consumer experience.

Enjoyed this? Then read our article on how coffee shops can use cold coffee drinks to diversify their menu.

Photo credits: Marco Beverage Systems

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

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

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

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

Why is water filtration so important?

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

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

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

• Magnesium
• Calcium
• Iron

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

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

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

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

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

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

Breaking down water hardness

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

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

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

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

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

What are the different types of water filtration?

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

Activated carbon filtration

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

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

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

Reverse osmosis

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

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

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

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

Multi-stage filtration systems

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

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

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

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

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

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

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

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

Protecting equipment

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

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

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

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

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

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

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

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

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

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

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

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

Improving sustainability

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

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

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

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

Recycling cartridges

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

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

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

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

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

Photo credits: Ronny Billemon

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For many coffee professionals around the world, paper filters are a clear preference. This is because they tend to result in cleaner-tasting coffee with more vibrant flavours than other materials. However, with a variety of paper filters available on the market, it can be tricky to know which one is best for a particular coffee.

To add to this, different roast profiles also extract at different rates. In turn, we need to ask: should we be paying more attention to which type of paper filters we’re using with particular roast profiles?

To find out, I spoke with Sara Gibson and Ola Brattås. Read on to find out what they told me.

You may also like our article on choosing the best paper filter for your pour over coffee.

How does roast profile affect extraction?

Before we go into different types of paper filters, we first need to look at how roast profile influences extraction.

A roast profile is essentially a set of parameters which define how a particular coffee is roasted. The three most important parameters or variables when roasting coffee are:

• Temperature
• Airflow
• Time

For a roaster to achieve the best results from a specific coffee, they first need to determine a number of factors about that coffee. Some of these include:

• Bean density and hardness
• Moisture content
• Screen size
• Origin
• Processing method
• Desired sensory profile

A thorough understanding of these factors allows roasters to know how a certain coffee will develop during roasting. In turn, they will then also understand how to best control temperature, airflow, and time to optimise roast profile – and get the best results in terms of flavour, aroma, and mouthfeel.

Although there are no formal industry standards for different roast profiles, we largely classify them as light, medium, and dark. These are based on a number of measurements, such as AgTron or temperature. Every roaster will adhere to different standards and specifications according to roast level.

Sara Gibson is a co-founder of Sightseer Coffee Roasters and the Rising Tide Roast Collaborative in Austin, Texas. She explains how roast profile affects the rate of extraction.

“The longer a coffee is roasted, the more brittle and porous the beans become,” she says. This increases solubility, which means it’s easier to extract the coffee. 

“However, you can roast coffee to the point that the beans lose so much soluble mass that solubility actually starts to decrease,” she adds. “So, if you want to extract coffee at a faster rate, you should roast to a darker profile.”

Looking at different types of paper filters

Paper, metal, and cloth are the three most common filter materials for brewing coffee. And while preference varies between industry professionals, many baristas and home brewers opt for paper filters.

However, types of paper filters can range widely – varying in size, shape, thickness, materials, and even quality. Despite these nuanced differences, many people overlook the important role that paper filters play in coffee extraction.

Several raw materials are used to manufacture filter papers, from mineral fibre pulps and fibre crops to softwoods and hardwoods. Fibre length generally dictates the porosity of paper filters, which has a huge impact on the compounds and oils extracted from coffee.

Ola Brattås is the roastery and import manager at Kaffebrenneriet in Oslo, Norway. He is also the co-founder and general manager at Os Tableware, which manufactures coffee and tea equipment.

“Longer fibres extract sweeter flavours,” he tells me. “They can also enhance mouthfeel.”

Out of all the common raw materials used to manufacture paper filters, bamboo and abaca (also known as Manila hemp) have the longest fibres. This means they are more porous, so extract more oils in the cup – emphasising mouthfeel and prolonging aftertaste.

Furthermore, paper filters are available bleached or unbleached. The former are white in colour, while the latter are brown and can impart papery flavours and aromas in the cup – especially when not rinsed properly.

According to Ola, bleached paper filters lead to better results. 

“Although unbleached paper filters are more sustainable, they tend to add undesirable flavours to coffee,” he says. 

What’s more, unbleached filters tend to be harder to work with because their fibres are more closely knitted together. This makes them more dense, which prolongs the drawdown period – meaning it’s easier for less experienced baristas to lose clarity and vibrance in the coffee.

Do you need to use different filters for different coffee roast profiles?

Based on what we know about paper filters and how roast profiles extract, it’s evident that there are benefits to using different filters for different roast profiles.

First and foremost, no matter which roast profile you prefer, you should always be using high-quality paper filters. It’s advised to buy filters from reputable brands and retailers to make sure they are of the best possible quality.

Paper thickness and density

Arguably, the two most important factors to take into account when choosing which paper filter to use for a specific roast profile are thickness and density. Although a paper filter can be thick, it doesn’t necessarily mean that the fibres are closely knitted together – which is an indication of density.

Filters which are both thinner (around 0.15mm) and denser are often more suitable for lighter roasts. This is because they tend to prolong extraction time and retain more fines – meaning you have greater clarity in the cup, while making sure your coffee isn’t underextracted.

Conversely, paper filters which are thicker (between 0.22mm and 0.28 mm) and less dense are usually better suited to medium and darker roast profiles. As the fibres are less closely knitted together, the thickness of the filter doesn’t lead to extended extraction times – creating more overall balance and helping you avoid overextraction.

However, Sara points out that thicker papers will absorb more oils than thinner ones.

“This will minimise the body in the cup,” she says. “Considering that most consumers who prefer dark roasts are looking for bolder flavours and aromas, thicker paper filters might not be the best option for these roast profiles.”

Light and medium roast profiles are less soluble than dark roasts – and therefore harder to extract – therefore you need to brew them using water set at higher temperatures. Similarly, you will also need to grind them finer than dark roasts.

In terms of paper filter material, many expert baristas choose abaca-based filters. This is largely because they don’t impart papery flavours and create less resistance during extraction – making them ideal for light and medium roast profiles.

Is there a market for this?

Ola believes that it could become more common for roasters and baristas to recommend using certain types of paper filters with particular roast profiles. Moreover, he thinks it would work well with particular customers or wholesale clients who are interested in achieving a certain flavour profile from a specific coffee.

“It could be an interesting way of separating your roastery from competitors,” he tells me.” “Along with suggesting a certain coffee, you could also recommend a particular kind of paper filter.”

In fact, some manufacturers already produce specific paper filters for different roast profiles. The shape of these filters, as well as the thickness and density, are designed to achieve the best results from each roast. 

However, Ola emphasises that other brewing variables play a more prevalent role in coffee extraction.

“Controlling grind size, water temperature, and pouring technique are generally more important considerations,” he concludes.

When it comes to choosing a paper filter for a certain roast profile, there’s no one-size-fits-all approach. However, at the same time, it’s clear that using different paper filters will lead to different results in the cup.

Ultimately, this means accounting for roast profile is clearly important. But with other variables arguably having more influence over extraction, factoring these in is crucial, too.

For those wanting to experiment more with paper filters, trying out different thicknesses, materials, and densities is a great starting point.

Enjoyed this? Then read our article on how filter basket shape affects the flavour of your coffee.

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In line with growing consumer demand for more diverse cold brew products, interest in cold brew extraction and how this method affects flavour is also increasing.

One example of this is a 2022 study, which explores how brew temperature influences flavours in full immersion coffee brewing, including cold brew. The research – conducted in partnership with the Specialty Coffee Association’s Coffee Science Foundation, Toddy, and University of California Davis (UC Davis) – found that “cold brew is more floral, and less bitter, sour, and rubbery than hot brew.”

This research paper leads to a lot of questions. Arguably, however, the most important one is whether or not these findings could have an impact on brewing methods – especially in coffee shops. 

To find out, I spoke with Dr. Mackenzie Batali and Randy Anderson. Read on to find out more about the practical implications of this research.

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

Why is cold brew so popular?

Before we look into the study on brew temperature and sensory profiles, we first need to understand why cold brew is so popular.

During the 1600s, Japanese sailors would often prepare cold coffee drinks on ships. This would help to mitigate any fire hazards when brewing hot coffee.

However, the recent explosion in cold brew consumption we’ve seen has meant cold brew is now apparently the third most popular way of preparing coffee in the US – after drip coffee and single-serve options.

So why is cold brew so popular, especially among younger demographics? There are many reasons, but one of the most prominent is that cold brew often has sweeter, smoother, and less acidic flavours than hot brewed coffee. This generally makes it more appealing to millennials and Gen Z consumers, who opt for healthier beverage alternatives.

Furthermore, ready-to-drink cold brew – such as canned and bottled products – are convenient options for younger consumers. These demographics typically have busier lifestyles, but still want to drink high-quality coffee.

During warmer months, meanwhile, cold brew is particularly popular. This is largely because consumption of hot brewed coffee tends to decline during these periods in line with higher temperatures.

Breaking down new coffee research

In November 2022, the SCA published an article detailing the results of its Cold Brew Extraction research project. 

The study found four sensory attributes which varied significantly in relation to brew temperature. These were “bitter taste”, “sour taste”, “rubber flavour”, and “floral flavour”. The levels of the first three attributes were all higher in hot brewed coffee, while the level of floral flavours was higher in cold brew coffee. 

However, researchers also noted that there were several additional sensory attributes for specific origins and roast profiles which were significantly affected by brew temperature, too. These included fruity, woody, and smoky flavour notes.

Dr. Mackenzie Batali has a PhD in Food Science and Technology at UC Davis and is a Food Scientist at Minus Coffee. They led a team of researchers on the study, and explained to me how it was carried out.

They used three coffees to represent three different origins and processing methods:

• Honey processed Bourbon, Pacamara, Sarchimor, Pacas, Catuai, and Caturra varieties from El Salvador
• Washed organic indigenous heirloom varieties from Guji, Ethiopia 
• Wet hulled Fairtrade-certified organic Catimor, Tim Tim, and Abyssinia varieties from Takengon, Sumatra

Each coffee was roasted to three different roast profiles (light, medium, and dark). All coffees were left to degas for one week. Following this, they were then placed in vacuum-sealed bags in a freezer at -20°C (-4°F) and removed one day prior to extraction. They were all brewed at three different temperatures: 4°C, 22°C, and 92°C (39.2°F, 71.6°F, and 197.6°F)

Researchers used Toddy Cupping Kits and Toddy paper filters to prepare all coffees at all three temperatures. The three coffees were brewed at a ratio of 100g of coffee to 500g of purified water. The total dissolved solids (TDS) measurement was 53 parts per million (or ppm).

Understanding the results

As mentioned earlier, the study found that between different brew temperatures, there were significant differences in four key sensory attributes across all three origins and roast profiles.

For instance, regardless of roast profile, the washed Ethiopian coffee tasted significantly “more burnt” at 92°C than at lower temperatures. However, when brewed at 4°C, the Ethiopian coffee had more fruity flavours.

“All the evidence we found in our research indicates that brewing variables are important and will make a difference, but that roast profile and origin will always have more impact on flavour profile,” Mackenzie says.

“It was encouraging to see results which supported our hypothesis that different roast profiles and origins are affected differently by brew temperature,” they add. “Specifically with the Ethiopian coffee, colder brew temperatures highlighted more of the floral and fruity flavours.”

One result that was particularly interesting was the link between pH level and perceived flavours in cold brew.

“Based on the sensory data, people perceived the coffee brewed at 4°C as less sour,” Mackenzie says. “However, we weren’t seeing the same results reflected in terms of pH level.”

In line with this, Mackenzie says they are working on further research to potentially explain these conflicting findings. 

“We would need to conduct a full chemical analysis, but it depends on which acids are present in cold brewed coffee,” they tell me. “Citric acid, malic acid, and acetic acid are more sour tasting, however, there are other acids like chlorogenic acids that are chemically acidic, but don’t taste as sour.

“It can also depend on the presence of bitter compounds,” they add.

Practical applications for coffee shops

In short, the SCA’s research found that it is easier to perceive fruity and floral flavours at colder temperatures. Overall, data analysis showed that lighter roasts were more floral, fruity, and sour tasting. Darker roasts, meanwhile, were more burnt and bitter tasting.

Origin also played a key role in sensory profile. For example, the honey processed Salvadoran and washed Ethiopian coffees were generally more sour and fruitier than the wet-hulled Sumatran coffee. The latter had more vegetal and nutty flavours. However, many of the differences dictated by origin were also dependent on roast profile and brew temperature.

Ultimately, when it comes to sensory profile, the study shows that a coffee’s attributes are very much linked. Although origin, roast profile, and brew temperature all have their own impact on a coffee’s flavours, the effects are more pronounced when we consider them collectively.

So, what does this mean for specialty coffee shops who serve cold brew?

First and foremost, we already know that lighter roast profiles typically have more fruity and floral flavour notes. If coffee shops are looking to prepare cold brew with these kinds of flavours, they can simply use lighter roasts to achieve this.

However, there are also more real life implications for coffee shops to consider when it comes to preparing coffee at colder brew temperatures. The most important is knowing how to avoid any serious issues.

Health & safety guidelines with colder brew temperatures

Randy Anderson is a consultant who has over two decades of experience working with cold brew. 

He explains that his first priority when working with new commercial clients is to ensure they follow health and safety regulations when preparing and serving cold brew. 

“Some coffee businesses aren’t even aware that there are food safety regulations for cold brew,” he says. “Maybe they’re not sterilising equipment, keeping samples coded, or have proper recall plans in place.

“You’re essentially preparing a low acid food product. So if you’re not following formal regulations, there can be serious consequences,” he adds.

Randy emphasises that according to US Food and Drug Administration regulations, commercial businesses cannot leave a food and beverage product above 5°C (41°F) for more than two hours. It should be noted that cold brewed coffee was extracted at 4°C in the study. This is in accordance with FDA regulations.

“Essentially, coffee shops and roasters need to let cold brew steep in refrigerators,” he says. 

Mackenzie agrees, saying: “Coffee shops, of course, have to take food safety into consideration.

“One of the challenges of academic research is that you need to control conditions as much as possible in order to pass peer review,” they continue. As a result, research doesn’t always reflect the real life conditions in coffee shops – something which coffee business owners need to keep in mind.

Research like this certainly provides more insight into how brewing variables affect coffee flavour – namely brew temperature, origin, and roast profile.

However, at the same time, it’s clear that further studies are also necessary if we are to understand more about what causes these different variables to result in certain sensory attributes. In turn, it could then be possible for coffee shops and brands to add more value to their products.

Enjoyed this? Then read our article on choosing a coffee for cold brew.

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In fact, its adaptability has led other companies and brands to design and create their own accessories for the AeroPress, including a number of different filters. 

However, the material of an AeroPress filter – usually either paper or metal – has a significant effect on extraction, and thereby the final cup profile.

To learn more about the differences between paper and metal filters, I spoke with Valerian Hrala, Campus Director at Boot Coffee, and Ben Jones, the 2016 US AeroPress Champion. Read on to find out more.

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

How do paper and metal filters affect extraction and flavour differently?

When it comes to the AeroPress, there are two main types of filter: paper and metal.

Paper filters are popular for many reasons, including their ability to absorb some of the oils present in coffee during extraction. This leads to a cleaner-tasting flavour profile with a less enhanced body.

However, in terms of performance and how they affect coffee flavour, there is a lot of variation between paper filters. This can depend on the type of material used to manufacture them, or whether they are bleached or unbleached.

Moreover, given the rising interest in sustainability in the coffee industry, more and more people are opting for reusable coffee filters, such as metal, which help to reduce waste.

For some years now, several brands have manufactured and sold metal filters which are designed to be used with the AeroPress. However, in 2022, AeroPress launched its own metal filter, which is made from premium grade 316 stainless steel. 

According to AeroPress, the main difference between its metal and paper filters is that “the reusable metal filter allows oils to pass through for a somewhat fuller-bodied cup of coffee, whereas the paper micro-filter keeps out those oils for a cleaner flavour profile”.

Testing the metal AeroPress filter

Valerian tells me that to test the differences between the AeroPress metal filter and the standard bleached paper AeroPress filter, he prepared two batches of coffee using each type of filter.

He explains he used a lot sourced from Gesha Village in Ethiopia, which was harvested in June 2022. For reference, Valerian says this coffee typically has notes of tropical fruit and cacao nibs, with aromas of pineapple. 

For his recipe, Valerian says he used 15g of medium ground coffee to 260g of water for both batches. He tells me he used around 104g of the brew water to pre-wet the grounds before stirring for ten seconds. He then added the remaining water and pushed down the plunger for approximately 30 seconds.

Both coffees were then decanted into separate thermal carafés and cupped alongside each other.

“I was very surprised by the performance of the metal filter,” he says. “I was expecting a much murkier beverage which contained microfines, but by using a medium grind size, I ended up with a coffee which was full bodied with a clean aftertaste.”

How can you create different flavour profiles using the metal AeroPress filter?

It’s clear that using a metal filter results in a fuller-bodied cup of coffee. But is there a way to experiment with metal filters to extract different sensory profiles?

Ben explains that changing the grind size when brewing with a metal filter allows you to achieve a variety of results.

“In terms of cup profile, metal filters allow you to extract a little bit of extra sediment,” he says. “This creates a sensory profile closer to a French press.”

Although coffee quality, roast level, and water quality all play an instrumental role in the extraction of flavours and aromas, grind size is key when using a metal filter.

Ben tells me that no matter which coffee you use, particle size distribution will inevitably have an effect on body and taste. This term refers to the variance in size of ground coffee particles, including the volume of “boulders” (larger-sized particles) and “fines” (smaller-sized particles).

The effects of grind size

If there is too much variance in particle size distribution, you can end up both underextracting and overextracting your coffee at the same time. This will taste both sour and bitter, meaning you aren’t able to experience the full range of the coffee’s flavours.

Ultimately, to achieve a more uniform particle size distribution, you need to invest in a high-quality grinder. However, when brewing with a metal filter, it is often preferable to have a slightly broader particle size distribution so that you can highlight different aspects of a coffee.

For example, Ben explains that if you grind some of your dose to a slightly different grind setting, you can accentuate acidity. He adds that this could be especially useful when brewing darker roasts, which tend to lack acidity. 

However, it’s important to note that using different grind sizes when brewing one coffee takes considerable skill, and may not always produce the best-tasting results.

Ben also tells me about “stacking”, which is a technique he used in his winning 2016 US AeroPress Championship routine.

This method is when you layer several filters in the AeroPress filter cap. Ben explains that you can use multiple paper or metal filters, or even a combination of both. 

“It increases resistance in the brew chamber,” he says. “Combining a metal filter with several paper filters helps to provide more structure.

“If you want to emphasise sweetness in the cup, you can add a couple of extra grams of coffee in your dose, stack the filters, and then use bypass brewing (when you add extra water once the coffee is extracted),” he adds.

Brewing different drinks with a metal filter

The versatility of the AeroPress means that you can prepare a variety of different drinks with it, including espresso-style beverages. 

“To make an espresso-style drink with the AeroPress, you should use a metal filter as it won’t absorb oils or change the texture,” Ben says. “You will also extract more fines with a metal filter.”

Ben shares his current favourite recipe for brewing espresso-style beverages with the AeroPress below. He uses Olympia Coffee’s medium-dark roasted Morning Sun coffee, which currently uses beans sourced from Los Milagros Organic in Chiapas, Mexico. 

Ben adds that the coffee has notes of chocolate, hazelnut, raisin, vanilla, and honey.

Ben’s espresso-style AeroPress recipe

• For this recipe, you need to use the inverted AeroPress method, as well as a metal filter
• Grind 20g of coffee slightly coarser than for espresso (Ben says he uses a conical burr grinder to do this)
• Add 75g water just off boil and stir vigorously
• At 00:45, secure the filter cap, flip the AeroPress, and push down on the plunger
• The press down should be around 30 seconds
• When you hear a hissing sound, push the plunger all the way to the bottom
• Ben explains that there won’t be any crema on the drink, but it will be a concentrated beverage with a thick texture

Ben recommends enjoying the espresso-style drink straight, or adding your preferred type of milk.

Tips and advice on using metal AeroPress filters

Although reusable metal AeroPress filters are certainly more sustainable, proper cleaning and maintenance is essential if you want to consistently extract high-quality coffee when you brew with them.

Ben says that to easily maintain a metal filter, you should treat it similarly to a screen in an espresso machine. This is the metal mesh filter which screws into the grouphead to prevent ground coffee from entering the machine.

Ben says that between brewing coffees, he rinses his metal AeroPress filter with hot water. He adds that once a week, he soaks the metal filter in water with a small amount of espresso machine cleaning powder. He explains that this helps to remove any buildups of oil or sediment.

Changing grind size and brew time

When it comes to using different grind sizes with metal filters, Ben adds that you generally need to compensate by changing the total brew time. 

For instance, he tells me that with a coarser grind size, you need a longer brew time. Ben recommends between two and a half minutes and three minutes, which can help to highlight the sweeter flavour notes.

Conversely, he says brewing with a metal filter for shorter periods of time, but with a finer grind size, can accentuate fruity flavours, as well as bringing out some cacao notes.

While paper filters continue to be popular, it’s clear that more and more people are pivoting to metal filters for their AeroPress for a number of reasons. Irrespective of the motivation, however, it’s clear that you can use them to brew a range of different beverage styles, as well as manipulating a coffee’s flavours and aromas.

Ultimately, whichever filter material you choose for your AeroPress, experimenting with different extraction variables is key if you want to find that “sweet spot” for your coffee.

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

Photo credits: AeroPress

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

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

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

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

How have hand grinders changed over the years?

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

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

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

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

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

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

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

Specialty coffee & hand grinders

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

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

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

Common types of burrs

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

There are some notable differences these two types of burrs:

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

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

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

Materials used for hand grinder burrs

Traditionally, burrs in hand grinders are made from either:

• Ceramic
• Plastic
• Steel

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

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

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

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

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

How have hand grinder burrs developed in recent years?

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

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

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

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

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

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

Grinding for filter & espresso

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

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

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

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

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

Tips and advice for using premium hand grinders

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

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

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

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

Cleaning and maintenance

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

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

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

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

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

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

Photo credits: Pietro Grinders

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