Dating back to the early 20th century, coffee breaks have been adopted across various workplaces as a way to boost productivity. Today, they have become so habitual that many people barely think about it. But do coffee breaks genuinely improve productivity, or have they become something of a cultural obligation?

The primary association people have with coffee boosting productivity is its caffeine content. Indeed, caffeine is a stimulant that directly alters your brain function – linked with improved memory, mood, vigilance, energy levels, reaction times, and general cognitive function.

“We see coffee contain a number of compounds that can contribute to energising effects, which can benefit productivity and teamwork,” says Kurniawan Arif Maspul, head roaster at Bash Coffee who has studied coffee’s impact in the workplace. 

“Some of the most common compounds found in coffee act as a central nervous stimulant. For example, caffeine works by inhibiting adenosine receptors in the brain, resulting in greater alertness and a decrease in weariness.”

At the same time, caffeine can increase the brain’s release of dopamine, a neurotransmitter linked to pleasure and motivation. This effect can lead to improved mood and a more positive work outlook.

“Coffee also has chlorogenic acids and a polyphenol presence that has been linked to health benefits, as well as antioxidants and anti-inflammatory effects.” Arif continues. “These may contribute to enhanced cognitive functions and mental performance, so these effects may boost productivity by improving brain function.”

“We also found that trigonelline is a chemical component found in coffee that has neuroprotective qualities, so it may aid in prevention of age-related cognitive decline and neurodegenerative illness.”

As such, coffee not only offers a short-term productivity boost but also has demonstrated lasting effects that can sustain people’s cognitive abilities for work.

A coffee break’s social benefits

In addition to enhancing cognitive performance, coffee breaks can also bring wider social benefits to the workplace.

“A simple cup of coffee can do wonders for office stress,” says Arif. “Coffee breaks have become an important part of office culture, offering much-needed relief. It has a significant effect on job productivity.”

“Coffee breaks are perfect for creating opportunities for building healthy relationships among co-workers. This creates connections by offering a forum for open communication. Coffee breaks can break down barriers and create a sense of camaraderie among team members.”

But for them to be truly effective, Arif points out that coffee breaks must be timed appropriately. For one, too many can lead to excessive coffee consumption, which can result in negative effects such as anxiety, heart palpitations, and disrupted sleep patterns.

At the same time, research indicates that short, frequent breaks every hour of work tend to be more productive than working continuously for several hours. Yet, excessive short breaks can become disruptive rather than beneficial, so it’s important to strike a balance.

“I found research online that shows caffeine improves alertness, which can improve work performance as well,” Arif says. “This implies that properly planned coffee breaks can assist individuals in obtaining optimal levels of focus and engagement throughout the workday – as long as they are appropriately timed.” 

Providing the best coffee break for your employees

Furthermore, the coffee itself can serve an important function. There is a growing appreciation for specialty coffee, and as more people recognise the sector’s values and the potential benefits it can bring to growers, their communities, and the environment, introducing it in the workplace can be a new point of connection between colleagues.

“The specialty coffee movement promotes sustainability, traceability, and transparency throughout the coffee supply chain,” says Arif. “This commitment to sustainability and quality resonates with an increasing number of people, and companies can offer employees an improved experience beyond just a caffeine boost by introducing specialty coffee into the office.”

It’s worth recognising that sustainability has been shown to be especially important to Gen Z and millennials. As these demographics occupy a growing portion of the workforce, businesses have a chance to connect with their employees by addressing these issues and making ethical decisions – and introducing sustainable coffee into the workplace can be an easy win.

“Companies can link their various sustainable practices by introducing specialty coffee into coffee breaks, which can improve employee engagement and morale,” says Arif. “This promotes environmentally friendly and responsible activities to instil a sense of pride into team members.”

However, most office settings aren’t equipped to provide the quality employees might expect at their local specialty coffee shop. In response, many businesses are turning to superautomatic coffee machines as a way to provide productivity-boosting breaks into the workplace without sacrificing on coffee quality.

For example, Carimali’s SilverTwin features two coffee hoppers and two powder hoppers, allowing for customisable beverage options. With a user-friendly interface, it can produce approximately 150 drinks daily on average – making it suitable for offices of various sizes.

Indeed, Carimali has a range of machines that make it feasible for businesses of any size to enjoy the benefits of coffee breaks without having to make significant investments in equipment, or worry about having to train your staff.

Ultimately, a substantial body of research suggests that coffee boosts productivity, and there are wider social benefits to implementing workplace breaks. All that’s left is for businesses to identify the best way to offer them in a way that suits their office and their employees.

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In many ways, the way in which people consumed coffee was knocked completely off-kilter by the pandemic. Most obviously, it forced everyone to start brewing coffee at home; a trend that hasn’t gone anywhere despite shops and restaurants reopening.

According to the National Coffee Association’s annual report, 83% of past-day coffee consumers reported having a coffee at home – up 4% since January 2020. And while out-of-home consumption has grown since January 2021 (from 31% to 35%), it is still considerably lower than pre-pandemic levels in January 2020 (41%).

This shows how coffee consumption is booming in general. However, it’s worth recognising that at-home consumption has been a significant driver in post-pandemic years.

Some argue that the convenience of at-home coffee consumption, combined with the rise in remote work, is appealing to people because it largely eliminates the need for people to leave their homes on a regular basis. 

Others believe that drinking coffee at home allows consumers to more actively engage with what they are drinking – something that people have prioritised more since the pandemic.

“I think societally, since Covid-19, how we spend our time and how we spend our lives – it’s just evolving,” says Jason Malcom, director of business development and global sales at Espresso Parts. “People are after more experiences.”

This happened at a time when social media became increasingly influential in consumers’ lives, particularly among young people. During the pandemic, when many sought ways to connect with others, engaging with an online coffee community was a significant factor driving the at-home segment’s growth.

“Someone may have introduced you to a Chemex, for example; probably through a YouTube video or social media – not just as a coffee that you’re consuming, but as an experience,” says Jason. “I think more and more people are after those types of things in their lives – they want a little more out of everything.”

Home coffee consumers appreciate the process

In many instances, espresso-based beverages are what drove consumers out of their homes. However, in response to the substantial increase in at-home consumption, manufacturers started to introduce a variety of coffee machines with different capabilities – suddenly allowing consumers of different skill levels to make espresso at home.

“Covid played a really big part in this,” says Jason. “We saw a lot of diversification in product portfolios and consumer-based products in coffee. If you look at just one home coffee category, how many options are there – espresso machines, grinders?”

Jason suggests that this can impact a consumer’s experience when they are just starting out on their coffee journey. “It’s really difficult for someone newer to coffee just to click on any website to know what to do,” he says. “Social media plays a big part in that.”

For some, however, the shift from café to home provided an opportunity to explore the more iconic and beautiful elements of making coffee. More than just a quick pitstop to fulfil their caffeine needs, the pandemic allowed consumers the time to appreciate the process.

As such, many have discovered products like the Bellezza Chiara, which honour the heritage of Italian manufacturing while delivering a compact machine that doesn’t take over a small kitchen. Alternatively, consumers looking for a more powerful machine could turn to Bellezza’s dual boiler Francesca. 

Essentially, since the beginning of the pandemic, consumers have shown a willingness to invest in their home setups for a long-term solution to brewing high-quality coffee at home – and manufacturers have met that demand with a range of suitable machines. 

Online and physical spaces

And with technology facilitating greater connectivity, coffee drinkers can now influence others from their own four walls – reaching other home consumers, or people within the industry.

“The US sector is largely driven by consumer activity,” Jason says. “There are content creators that have never participated in making coffee behind the bar – they started at home and they are influencing what’s happening in the market.”

“I see so many people in hospitality, food services, or cafes who are opening coffee shops – a lot of them are getting ideas from content they see from ‘amateur’ consumers.”

Indeed, as the market for home coffee consumption grows, there is an increasing opportunity for these “amateurs” to become involved in the industry. Indeed, “prosumers” are actively engaged in coffee – creating content, producing reviews, and even participating in elements of product development. In some cases, home consumers make a fully-fledged transition into the coffee industry.

“We see a huge amount of customers that are opening their first café or coffee business that were at-home coffee brewers,” Jason says. “They were professionals in other sectors and saw it as a passion – but wanted it to be more than that.”

“This fire is ignited at home,” Jason says. “I don’t see any slowdown happening from that in the next few years.”

Home consumption is already a vital part of the coffee industry. However, we’re increasingly seeing this consumer demographic expand beyond their traditional boundaries – whether in online or physical spaces. As such, these consumers are set to play a more significant role in the industry’s future.

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Over the last eleven years of being a barista, pulling the “perfect espresso” has been a target I’ve always been chasing.

Whether dialling in the single origin in the morning before the first customer walks in the door or working with a lot of coffee that I’m using for competition – I tell myself that there is a “perfect” expression for this coffee and I just need to find it.

The longer we work as baristas, the more we realise how little we know about coffee, and it’s easy to get lost down the rabbit hole of extraction theory all for the pursuit of excellence.

As a barista competitor, I’ve dedicated countless hours to achieving the best espresso possible. This meant testing countless variables and making incremental changes to my approach so I could realise what it brought to the cup.

Having put this work in, I’d like to share how I approach a new coffee I’ve never tried before.

Control the controllables

Anyone standing behind the espresso machine will receive a bag of coffee containing uncontrollable factors, such as its processing method, roast date, and how long it’s been stored.

But we have the coffee and the machine needed to extract it – so that’s what we need to focus on.

As such, we must understand as much as we can about these two elements. For example, we need to identify the roast level and how hard or soft the brew water is.

This can vary a lot, and without specialised equipment to measure these factors, it can be difficult. However, we’re pulling the perfect espresso shot here, so tools like a spectrophotometer – which uses infrared light to determine roast degree – can help get specific when dialling in.

For the sake of this example, we’ll be brewing a medium roast using Melbourne tap water – which is soft, sitting around 50 to 60 parts per million (ppm).

Most baristas understand the impact of roast level on coffee’s solubility, but many don’t realise that water hardness plays an equally important role. In the case of Melbourne’s soft water, it contains fewer mineral ions, which leads to more efficient extraction as it allows for better dissolution of coffee solids – resulting in higher extraction yields.

As such, it’s important to know if you’re working with hard or soft water. It doesn’t have to be down to the part per million, a general ballpark will do.

In this instance, I’d set the water temperature to 93.5 degrees with a pump pressure of 9 Bars, and use a 20g basket.

Puck preparation

The perfect espresso can live or die with its puck preparation. There are many different ways to approach this – by hand, or using one of a thousand tools that exist on the market today.

For me, I prefer the Stockfleth method. This means using your index finger to sweep the surface of the coffee with a slight downward pressure to evenly distribute the coffee around the basket. Alternatively, coffee needle distribution tools run needles through the entire coffee bed, distributing it evenly from top to bottom.

Regardless of the method you choose, the goal is not just a flat surface; but achieving an even density of coffee grounds throughout the entire puck of coffee. This will ensure even extraction; plus, it will mean your coffee reacts more consistently in response to your brew variables.

Brew variables

There are a myriad of variables that influence the outcome of your espresso. To understand their individual effects in the cup, it’s important to only adjust one at a time.

To begin, we need a starting recipe. With limited information at this point, I usually start with a coffee-to-water ratio of 1:2. For this example, 20g of coffee in the basket would mean 40g of liquid espresso. I’d aim for an extraction time of between 24 and 32 seconds. We may zero in on this variable at the end, but that’s a good range to start with.

So now to taste the first espresso! 

How does it taste?

I try to avoid using words like “good”, “bad”, or “under/over-extracted” because there are many individual subtleties in espresso, and these terms don’t aid our decision-making process for the next steps.

Instead, I think about “taste”, “balance”, “sweetness”, “acidic”, and “bitterness” – scoring them from low, medium, to high. 

My primary goal is to achieve a balanced espresso. Balance doesn’t necessarily mean that sweetness, acidity, and bitterness all have to be at medium levels; it’s about how these elements harmonise to create a delicious espresso. If they work together, we’ve done our job.

Next comes texture. An espresso can be creamy and heavy, or light with a delicate silky mouthfeel. In general, a lower yield will result in a heavier body, as the liquid espresso will contain a higher concentration of dissolved coffee compared to a shot with a higher yield – where more brew water has passed through it.

Having said this, each coffee has its own unique mouthfeel – experiment until you have achieved what you (and your customers) are looking for.

There’s no right or wrong here – the key is to ensure it remains balanced, not losing sight of how the espresso feels on your palate. In fact, a well-textured espresso is a sign of excellent extraction.

Finally, consider the flavour. I’ve sometimes focused too much on achieving specific tasting notes, like citrus fruits, only to realise I’ve made an espresso with high acidity and no sweetness. Tasting notes should follow a well-extracted espresso, not the other way around. 

In other words, a good barista will allow the natural flavours of the coffee to shine through – honouring the quality of the raw materials – rather than adjusting your brew parameters in an attempt to squeeze out the flavour profile you desire.

In most cases, customers prefer a balanced espresso over one that tastes like sour candy!

Adjusting brew parameters

Following the principle of altering only one variable at a time, I start with yield, then dose, then time.

To start with, I either increase or decrease the yield. For instance, if the espresso is intense with high acidity, low bitterness, and a grainy texture, this would tell me to increase extraction through yield. Alternatively, if the espresso is thin, watery, with a lingering bitterness, this would suggest I should reduce the yield.

Once we have achieved a well-balanced espresso, you can adjust the dose while maintaining the same brew ratio. For instance, if you start with 20g of ground coffee for 40g of liquid espresso, you can scale it to 21g:42g. This keeps a similar overall flavour profile but enables you to lock in what tastes the best.

Lastly, I use “time” to fine-tune the espresso. As a general rule, longer contact time between brew water and coffee reduces acidity and increases bitterness. This is a brief, final step to minor adjustments.

No right or wrong

My approach isn’t inherently right or wrong. Regardless of your chosen method, unlocking coffee’s full potential is a rewarding and exciting journey.

But with our ever-changing preferences, does the perfect shot of espresso exist? I believe it does.

What makes coffee so fascinating (and frustrating, at times) is its subjectivity. I might enjoy something that others might not, but we don’t have to be world barista champions or certified judges to make or appreciate the perfect espresso. What matters most is that it’s what we like – that’s what makes it perfect.

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For businesses across the retail and hospitality sectors, labour costs account for a considerable proportion of expenditure. Approximate figures suggest that labour accounts for 30% of revenue in coffee shops, 25% for hotels, and 10% for convenience stores.

“Coffee shop labour costs account for a minimum of 30% as a percentage of revenues, and when you are busy, that is fine – but what do you do in downtimes?” asks Kamal Bengougam, managing partner of Coffee Pilgrims.

And the downtimes are no longer just quieter moments during the day. Despite a generally positive recovery since the pandemic, many cafés continue to battle against rising at-home consumption and increased competition from cheaper alternatives such as ready-to-drink (RTD) coffee.

At the same time, labour shortages are a persistent problem for coffee shops. “Rent and labour costs are the two highest elements of the operating expenditures of a coffee shop,” says Kamal Bengougam, managing partner of Coffee Pilgrims. “And, with the rising costs of labour due to global inflation, this is making it much worse for coffee shops.”

Coffee shops are adapting to a reduced workforce by altering their operating hours and adjusting what they offer. Others have implemented incentives to retain their staff, such as referral bonuses, higher pay, and shorter shifts – all of which have significant financial implications. 

As an alternative, superautomatic coffee machines can provide a safer and easier option – something being experienced in other retail and hospitality sectors. For locations such as universities, convenience stores, hotels, and gyms, they can help save on labour costs and improve coffee quality at the same time.

How much can a superautomatic coffee machine save you?

But how much can businesses feeling the strain of labour shortages and rising wages actually save with a superautomatic coffee machine?

“Superautomatic coffee machines can give you a higher level of productivity as well as a reduced requirement for skilled workers,” says Kamal. “That combination can reduce your costs significantly as well as increase revenues through speed of service.

“The challenge will be to ensure that super autos are of the highest quality and not only offer leading functionality but also provide in-cup quality commensurate with traditional equipment.”

At the same time, businesses must find a superautomatic coffee machine that fits their specific needs. Rising costs are impacting various hospitality locations, each with its own unique requirements.

For instance, service stations typically experience a higher customer volume. In such cases, the Carimali SilverAce Power, capable of producing 400 drinks daily, is a suitable choice to meet the demands of a busy environment.

On the other hand, the BlueDot Plus is an ideal choice for settings like gyms or hotels, prioritising a user-friendly experience and offering a diverse selection of beverages.

Ultimately, the superautomatic coffee machine market has developed to such a point where there are various models to meet specific business needs. These machines require minimal training to use and less staff to operate them – greatly reducing labour costs in all situations.

“Superautomatics can adapt to all types of business models – self-service, vending, unattended as well as manned business models,” says Kamal. “In a vending environment, such as Kiosoft in North America, you have a small footprint and low labour costs – just logistics. This way, you can be profitable on less than 50 sales per day.”

Identifying a precise monetary saving would vary depending on the specific context. However, in general, Kamal believes the potential savings for a coffee shop environment can be significant.

“I would say a superautomatic coffee machine can give you one-third savings on your labour force – so about 10% of revenue – which can be the defining benchmark between being profitable or not,” he says.

Future goals and current demands

Some might argue that introducing superautomatic coffee machines in your business can be beneficial for efficiency and cost-saving, but it may compromise the other values that are essential to the coffee sector.

“In my opinion, superautomatics offer far more flexibility for business as well as help optimise profits,” he adds. “However, this should never be done at the expense of quality and sound customer service. Traditional machines still have a place as craftsmanship will always be valued as long as customer engagement remains important.”

Beyond balancing cost-savings with customer service and quality, superautomatic coffee machines could play a critical role in delivering emerging values that are beginning to shape the industry.

“Convenience is becoming an important value for consumers, and while traditional equipment needs to become more inventive and pragmatic, super autos need to continue to drive up in cup quality and flexibility,” says Kamal.

Indeed, in the future, businesses must strike the balance between convenience, price, and quality – and superautomatic coffee machines are likely to play a pivotal role in that effort.

For the time being, retail and hospitality businesses are expected to continue facing economic pressure and labour problems. And as customers increasingly demand coffee in various settings, superautomatic coffee machines can help a wide range of businesses provide high-quality coffee while managing costs.

The key to a successful coffee shop lies in the same three essential principles that are true for any business: Identify a market to serve, offer them what they want in a way that sets you apart from the competition, and do it in a way that makes a profit.

According to Miranda Caldwell from The Coffee MBA, it’s imperative to nail these core elements down as you design (or redesign) how your business operates.

In the UK, the number of coffee shops has grown from 13,000 in 2009 to almost 26,000 in 2019 – almost doubling within a ten-year period. Coffee shop markets around the world have become so saturated that standing out has become essential.

In general, people open cafés out of a passion for coffee, with perhaps a romanticised idea of what running a shop looks like. However, they may often overlook the numbers – entering into a business without even a basic understanding of a coffee shop’s cost structure.

“In my experience, people start coffee shops to build meaning in their lives and community,” says Miranda. “Founders of coffee businesses often have strong values and a beautiful vision for how to support the value chain and the community they operate within. They see coffee as a vehicle for change, connection, and craft.”

“Unfortunately, this beautiful vision isn’t always balanced with solid business principles and foundations.”

Beyond its value in running a profitable and cost-efficient coffee shop, having a clear understanding of where your money is allocated is also valuable to gain a broader perspective on your business.

“When you’re doing your financial modelling, if you’re suddenly finding yourself unable to pay the wages you promised yourself you would pay, look inside of your costs and see what you’re prioritising instead,” says Miranda.

“Money can be a great stand-in for priority. What’s important to you – from a values perspective – to prioritise? That’s where your money should go. It’s all about choice-making.”

Branding and identity

Defining a sense of identity is crucial for a successful coffee shop – particularly in today’s competitive market where it’s easy to fade into irrelevance.

Miranda has two words for how coffee shops should approach branding: “Make it strong and make it authentic,” she says. “Most markets are extremely saturated, so knowing who you’re serving is important.

“Then speak to those people directly, based on the competitive advantage you know you have from the planning work you did at the very beginning.”

Indeed, having a strong sense of identity is meaningless if no one knows about it. As with many businesses, how a brand chooses to communicate can be a decisive factor. 

“It may feel counterintuitive, but the more specifically you communicate, the more clearly you speak to your audience,” Miranda says. “Think about it. If I say to a crowded room, ‘I like your haircut’, everyone is going to assume I’m speaking to someone else.

“But if I say, ‘Hey, you with the short copper-coloured bob with bangs,’ there’s no confusion about who I’m speaking to. Then it suddenly feels special.”

Relationships

In many cases, coffee shops act as a pillar of the community. Nurturing relationships with local customers and other businesses or organisations can cement this position and establish a strong foundation for your coffee shop.

“You step outside of your four walls and start engaging in conversations,” says Miranda. “The most important part of that conversation is you listening to what they have to say. This is how you get feedback on your business. This is also how you understand what your community might need and areas where it makes sense for you to step in.”

Engaging with local organisations can also boost your visibility within the community. “The USA has a lot of local Chamber of Commerce chapters. Join! People should know the name and face of your founders and leadership,” Miranda says.

“Remember when you outlined exactly who your target audience was? Go find those people and ask them how you can support them. It likely won’t be difficult if you make it about how you can be of service.”

At the same time, it’s important to look inward and nurture the relationships within your business. Investing in training and team bonding can improve service standards, coffee quality, and overall morale. In turn, this can contribute to better staff retention which can be a pivotal factor for a successful coffee shop.

Indeed, many coffee shops struggle with this element, and it’s one of the reasons why many don’t survive. Data from an April 2019 survey indicates that approximately 62% of independent coffee shops close within the first five years of operation, with 17% shutting down within the first year.

On top of community engagement, staff training, and building a strong, relatable brand, running a successful coffee shop requires a great deal of grit, as well as a sprinkling of luck. However, by controlling the controllables, it’s certainly a dream that’s within reach.

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Of all the steps involved in making coffee, steaming milk remains one of the most highly valued and respected skills. 

“For about three months we had to train and study milk – and of course coffee,” says Denes Biro, director of UK sales at Heylo Coffee – recalling his time training at Taylor Street Baristas. “We were only able to steam milk and serve it to a customer after about three months and after an exam as a junior barista.”

To achieve a velvety texture, precision is crucial. The steam wand needs to be positioned correctly within the milk jug, angled just right; it should hiss not too much, but not too little, creating a whirlpool effect that incorporates the steam into the milk without producing large air bubbles.

A less-discussed aspect is the crucial role timing plays in achieving top-quality milk. All of these steps must be completed within a narrow timeframe – too long, and the proteins responsible for the milk’s structure will begin to break down, and so will the sugars that give it its sweetness. In other words, there’s very little margin for error.

When you get it right, it can make all the difference. “When you see a well-textured, shiny latte or flat white with beautiful latte art – or even a nice heart in the middle of the cup – that’s already a high-quality beverage,” says Denes. “It’s better for customers, it’s better to look at and people are happy to pay what they pay.”

In this sense, timing plays a critical role in achieving both the right texture and temperature for milk – impacting the overall quality of the final beverage. However, this isn’t the only way timing comes into play when foaming milk.

Timing is crucial

Generally speaking, it’s easiest to draw latte art when pouring into fresh espresso. However, even experienced baristas can find it challenging to ensure that both the milk and espresso are ready at the same time – especially in a busy coffee shop.

After steaming milk, you’ll usually see small bubbles on the surface – regardless of skill level. Resting the milk for 10 to 20 seconds allows these remaining air pockets to rise to the surface of the milk and settle.

A gentle tap on the counter and a swirl of the jug can then remove these bubbles. This process is what results in truly velvety and shiny milk. However, integrating it into an already busy and complex workflow can be challenging.

Indeed, in busy coffee shops, espresso shots can sit waiting to be poured into – as they slowly degrade and their flavour begins to change. As such, steaming milk is often the pressure point on an espresso bar, and the process can be rushed.

Managing this is a challenge for any busy coffee shop – and they often end up relying on their most skilled baristas during their busiest days.

However, this may not be the case for much longer. Automated milk frothing systems are now a viable option for cafés and provide a practical solution for those struggling to consistently deliver high-quality milk.

A new way of foaming milk

Automatic milk frothing systems, like Heylo’s milk module, offer a real solution to businesses – especially those that have an over-reliance on their most skilled baristas.

Indeed, creating specialty coffee-quality milk takes months of training, which can pose a significant challenge to businesses given the high staff turnover rate within the industry. The average staff turnover rate in the US hospitality industry was 85% in 2021 – significantly higher than the national average of 47%.

While integrating this new technology may require some workflow adjustments, once the team becomes proficient with it, it has the potential to streamline operations and make coffee shops less dependent on highly skilled staff. This ultimately places them in a less vulnerable position in the context of labour problems in the coffee industry.

Furthermore, thanks to Heylo’s user-friendly interface, baristas can initiate milk preparation precisely when needed, allowing for better control over the timing of the entire process – meaning that perfect milk can be poured into freshly brewed espresso more of the time.

Beyond the improvements it can bring to workflow, this new technology can arguably improve the texture and flavour of the milk. Rather than injecting steam into it – which condenses into water and ultimately dilutes the liquid – Heylo’s steamless system uses aeration and delivers pure, frothed milk.

“With the right settings, you should get the same amount of milk, the right texture, and the same temperature every time,” says Denes. “As long as the milk is kept cold in a fridge before it’s used, and you have the right settings on the machine, the microfoam is really impressive,” says Denes.

Ultimately, achieving high-quality milk has long been a challenge for the coffee industry. It demands precision during steaming, combined with careful timing. However, by embracing new technology, coffee shops can make this task not only manageable, but relatively effortless.

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In recent years, advancements in automation, measurement tools and brewing equipment have not only enabled better workflow but also a more thorough understanding of coffee’s behaviour when we brew it.

Some quality assessment methods based around cupping have allowed actors across the industry to attribute a numerical score to coffee. However, these protocols often rely on years of practice and proper taste calibration, which can be variable, time-consuming and subject to unconscious biases. 

In 2008, technology company Voice Systems Technology (VST) Inc. began releasing products targeted at the coffee industry. Among these was the LAB Coffee Refractometer, a device that enables the user to measure the extraction and total dissolved solids (TDS) of liquid coffee – providing a more scientific approach. 

They work by measuring the deflection of light as it passes through an object. By observing how light refracts as it touches the coffee, a refractometer provides a TDS measurement, which can be used to establish the percentage extraction yield, or the percentage of extracted material within the total brew liquid.

This can give a barista quick and precise insight into their extraction, and generally allows a deeper understanding of what occurs during the brew process.

Prior to recent rule changes, refractometers measured the TDS of each coffee and ensured consistency at the World Brewers Cup Championships.

Given their usefulness in elevating quality and improving consistency, it would make sense for refractometers to be a common tool used in coffee shops. So why is this not the case?

Refractometers’ place in coffee shops

Over the years, an increasing number of tools have found their way onto coffee bars across the specialty sector. Distribution tools and automatic tampers help to improve extraction and consistency, for example. However, despite their shared purpose, coffee refractometers are nowhere to be seen.

“It can be that using the refractometer can slow down the workflow, especially in busy shops,” says Izabela Fortini, international sales manager at The Barn. “In my experience, it is mostly used only during the development of a new recipe, and for the quality control of these recipes, but not usually when the shop is busy.”

Using coffee refractometers is relatively straightforward, but it does require training. The protocol to ensure accurate measurements, as well as proper refractometer maintenance, may make it impractical for some coffee shops without the necessary time and resources for such training. Despite this barrier, Izabela believes the investment in staff training is worth it.

“Investing in good personal and on-site training is the key to a successful coffee shop, and in my experience the more the baristas learn, the more they fall in love with the product,” she says. “And this always makes them care for the quality.”

While not ubiquitous across the sector, certain specialty coffee shops have made this investment. However, with the growing presence of autonomous technology, we may begin to see fewer and fewer refractometers.

A recent report estimates that automation in the coffee industry will be worth over £3 billion in the next three years. This indicates a growing preference for a more efficient workflow and a systematic approach to quality – in contrast to the manual approach a refractometer represents. 

Is it not more about taste?

Many would argue that the numbers provided by a refractometer are less important than the actual taste of the coffee.

Furthermore, as specialty coffee expands into new audiences and attempts to shed its “elitist” reputation, it could be considered misguided for refractometers and TDS measurements to dictate what “quality” is, rather than the preferences of consumers.

For many, however, it’s not one or the other. On the contrary, refractometers can be a useful tool in reaffirming quality and taste assessments, or to help train new baristas.

“I think that for quality control and for learning this tool is essential,” says Izabela. “Nevertheless, learning how to taste and being able to understand extraction is something that all good baristas need to know how to do.”

“I believe that taste is always more important, when you have a good barista they will use it as a tool to help. When the barista is not so experienced they will use it as a tool to learn, making the refractometer a very important tool to have in a quality coffee shop.”

As such, the usefulness of refractometers in coffee shops depends on what they are used for, and how they are integrated into training, service, and quality assessment.

“Using refractometers when you are dialling in your espresso in the morning is very important, and of course during the training of new baristas and new coffee recipes,” Izabela says.  

“I believe that the refractometer can help with quality control and consistency of the recipes on a day-to-day basis. In the long term, it helps with optimisation of recipes, and helps new baristas to understand extraction and how to taste the coffee.” 

Ultimately, the best approach will vary from one coffee shop to another – depending on their unique needs, and their capacity to incorporate the tool into their operations.

“I think the refractometer is important and will continue to be very important in the future,” Izabela says. “Even with new equipment, we will always need the baristas to know how to taste and this tool is excellent to help us learn and keep us calibrated.” 

In many coffee bars across Italy, customers can still enjoy an espresso for €1. The price cap specifically relates to “caffé al banco”, which means coffee consumed while standing at the bar.

It’s a government initiative aimed at preserving the cultural practice of enjoying espresso in public spaces.

But while a €1 espresso may benefit Italian consumers, can such a low price adequately compensate for sustainability efforts across the coffee supply chain?

In recent years, brave pioneers have led the specialty coffee movement in cities across the country – aiming not to diminish classic Italian espresso culture, but to coexist with it and shed new light on what coffee is (or can be).

Sustainability has become a key driving force behind this movement; and given its status as Italy’s most cosmopolitan city – renowned for its fashion, design, and fine cuisine – it makes sense that Milan is leading the charge.

This article is the second in a series exploring the most ethical businesses within four major coffee-consuming cities: Barcelona, Milan, Sydney, and London.

In collaboration with Heylo Coffee, the series will explore coffee roasters and shops that provide a sustainable cup of coffee; from sourcing practices and the value they deliver at origin to the packaging they use and their impact on the environment.

These businesses can also be found on Heylo’s Less Guilty Coffee Map – which provides an interactive guide for coffee lovers to explore the most sustainable, ethical options across the world.

This project is a natural extension of Heylo’s value system. Their machines use induction heating, which not only offers superior control and greater precision over brewing parameters compared to traditional boiler systems, but also significantly reduces energy consumption. Indeed, energy efficiency was a key motivation behind the development of these machines. 

So, who are these “less guilty coffee” brands?

Cafezal

Opening in 2017, Cafezal is one of the trailblazers – setting a benchmark for specialty coffee across Milan.

“Cafezal” means “coffee farm” in Portuguese. This immediately reflects owner Carlos Bitencourt’s commitment to ethical sourcing and maintaining strong relationships further up the supply chain.

“I always gave preference to real direct trade, and many times I waited longer to get the coffees I wanted in order to do it in a direct and transparent manner,” he says. “Being Brazilian, I regularly buy coffees from great local producers in the mountains of Matas de Minas and in the region of Cerrado, and Mantiqueira de Minas – great producers like Alexandre Emerich and Jhone Lacerda.

“We work on direct trade with many other countries too, like Ethiopia, where I work with 2 farmers from Guji and Sidamo; Panama, where I work with 3 local farmers; Indonesia, where I work with 2 local farmers – one from Bali and another from Flores. These days I am developing some new partners in Colombia and Peru.”

Other countries Carlos sources from are Bolivia, Kenya, Nicaragua, Panama, and East Timor.

“Nowadays we have around 75% direct trade, but our plan is to grow further,” Carlos says.

Beyond its sourcing practices, Cafezal has consistently strived to minimise its environmental impact and was among the first coffee businesses in Milan to implement recyclable and compostable packaging.

“We have always been perceived as a company with good and sustainable practices and we noticed that the customers liked recyclable and compostable packaging,” says Carlos. “It is a pillar for the company’s branding and growth.”

Carlos is continually exploring other ways to reduce waste – going further afield than the industry’s more commonly adopted practices. Indeed, Cafezal is aligning with the broader goal of developing a circular economy – steering towards more sustainable and efficient resource use.

“We are currently working on an internal project to recycle and reuse by-products from coffee production,” he says. “The idea is to re-use products the industry has thrown away for years, which I believe we could be using with small transformation processes.”

Cafezal has certainly been a forerunner in Milan’s specialty coffee movement. However, Carlos now sees other businesses emerging that can also hold the torch for specialty coffee – and the values that come with it.

“I think other coffee businesses in Milan are generally doing a great job, with great quality coffee, food and pastries,” he says. “It is a sort of ‘winning loop’, where customers see and recognise the quality and commitment in such causes, but also keep pushing us to do even better. 

“We are still a small group of coffee businesses in Milan, but the awareness is growing more and more.”

Other less guilty coffee options

Nowhere Coffee Roasters opened at the beginning of the pandemic. They exclusively use single origin coffees that allows them to enhance traceability and sustainability throughout the supply chain.

They buy fresh, seasonal crop directly from producers, as well as from importers they can trust to uphold their sourcing values and convey transparent information about the coffee farms. By paying fair prices, they help farmers gain more value and support the production of high-quality coffee.

While they continue to explore new micro lots, they also recognise the importance of maintaining long-term, stable trading relationships with farmers.

ONEST serves specialty coffee, food, and wine with a focus on environmental responsibility. They carefully select their products with traceability and sustainability in mind.

They aim to showcase the dedication and passion of small producers in every coffee and plate they serve – emphasising the intrinsic quality of the raw materials. At the same time, their focus isn’t solely on perfection, but also on using waste and by-products in original and innovative ways.

Onest encourages a level of mindfulness so that customers can better appreciate where their coffee and food have come from – and how they got there.

Sami is “inspired by the wonders offered by Peru’s altitudes”. They aim to guide customers towards more informed choices. Their products are carefully chosen from small, local Peruvian businesses that respect “pacha mama” (Mother Earth).

They are committed to promoting unity between the global south and north by embracing the concept of “ayni” – a vision of reciprocity and respect, and a recognition of the interconnectedness of all things.

In practice, this means establishing a relationship with their trading partners based on respect and dignity – and a mutual appreciation for environmental responsibility. For Sami, trade is not just a transaction, but a chance to affect positive change.

Lot Zero believes that knowing factors such as the origin, variety, and altitude of your coffee is essential in specialty coffee – serving not only as quality indicators but also in ensuring a less guilty coffee experience.

Orsonero Coffee spearheaded Milan’s specialty coffee movement, along with Cafezal. They work with established specialty coffee roasters, such as La Cabra and Fjord, who follow responsible sourcing practices.

Compared to other major consuming cities, Milan’s specialty coffee movement is just getting started. The number of these roasters and shops may be few, but a drive for sustainability has defined them from the outset. As specialty coffee continues to grow in this vibrant city – less guilty coffee options are certain to proliferate.

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This article is the third and final in a series exploring the prevailing attitude towards mistakes in the specialty coffee sector. The series is produced in collaboration with Heylo Coffee, who are eager to kickstart a conversation around “mistakes” – beginning on a road to normalising them.

In the specialty coffee sector, there is a culture of meticulousness and striving for excellence. In some instances, this can lead to an air of perfectionism, where mistakes are looked down upon. This can put undue pressure on many actors across the industry, creating unnecessary stress.

Heylo is seeking to reverse this narrative: Mistakes do happen; and embracing them could foster a more open, healthy, and constructive environment.

This collaborative series will look at common mistakes made by baristas, coffee roasters, and coffee shop owners – not in an effort to expose people working in those roles; but to embrace failure as part of the process, and as part of life.

Coffee shop owner mistakes

For some, owning a specialty coffee shop is a dream come true, and it has the potential to be a rewarding and lucrative undertaking.

Specialty coffee is becoming more popular, expected to grow by more than 11% annually over the next seven years. According to a National Coffee Data Trends report, consumption hit a five-year high last year – with 43% of surveyed consumers choosing to drink specialty coffee in the past day.

But as they say, what comes easy won’t last; and what lasts won’t come easy. In other words, while it’s a dream that many have had, it takes effort, perseverance, and sacrifice to make a specialty coffee shop work.

In this process, mistakes are inevitable. For those thinking about opening a coffee shop – or are already in the midst of the chaos – an openness to making mistakes is advisable. 

To this end, Klaus Thomsen, one of the co-founders of the legendary Danish specialty roastery and coffee shop chain, Coffee Collective, agreed to share some key mistakes made early on and some lessons learned along the way.

Location, location, location

Many people in the coffee industry would argue that location is one of the biggest factors determining a coffee shop’s success. 

“When we started, we opened in a tiny street called Jægersborggade which was known for being a bit dodgy. The rent was cheap and that was the biggest priority for us,” says Klaus.

Cheap rent can be a significant pull for a new business with limited access to start-up funds. While taking a careful approach to your budget is sensible, this can leave a coffee shop with limited visibility and low footfall – which can be a make-or-break factor.

Despite this, Klaus suggests there are still ways to make a low-footfall location successful. It often requires more work to put your brand out there, but once customers know about it, they will travel to try what you’re selling.

“We relied heavily on people realising that we were hidden close by,” says Klaus. “I think that can work as a strategy to create something very unique.”

Their second location opened in Roskilde. Viewing the property on a sunny, bustling Saturday, things were looking up.

“That was mistake number one,” says Klaus, admitting that he hadn’t researched the area thoroughly enough. “You need to know what a place looks like on the bad days as well.”

After running at a loss for 6 months, Klaus and co decided to close. On the face of it, this could be considered a mistake. However, they were quick to realise the reality of their situation, and called it quits before driving their business into further trouble. Furthermore, Coffee Collective now run 8 coffee shops – they have clearly learned a valuable lesson on how location affects sales and overall success. 

Budgeting for the unexpected

In many instances, motivations for opening a coffee shop come from a place of passion – passion for brewing, or creating a welcoming environment. However, this does not necessarily translate into business know-how. As such, mistakes can often occur when it comes to financing and budgeting.

A common suggestion for prospective coffee shop owners is to double the amount you think you’ll need. In Klaus’ experience, however, an inflated budget is not always the best approach.

“Don’t make a budget thinking in the back of your mind that you’re going to go over by 50%, because then there’s no point in making a budget,” he says.

This doesn’t mean that unforeseen expenses shouldn’t be accounted for. Coffee Collective tend to build a buffer of 10 to 20%. It can be difficult to not spend this safety net – especially when the shiny finishing touches you’ve dreamt about are within reach – but Klaus suggests restraint at this stage is necessary if you intend to survive as a business.

Operational mistakes

From an operational aspect; there are common pitfalls that coffee shop owners can fall down. These are often dictated by the size and structure of the business. For example, the systems involved in quality control and staff training will depend on how they are implemented – and by whom.

For example, an owner of a small independent coffee shop may want to oversee all aspects related to quality and training. However, the owner may not have the breadth of knowledge to teach his staff effectively, or the owner simply may not have time on top of all the additional responsibilities.

Conversely, a larger organisation may struggle to designate someone to thoroughly manage quality control; or employees in charge of staff training may struggle to effectively communicate the values of the business. 

For Klaus, establishing a clear business structure with defined job roles from the outset is crucial – for small and large businesses alike.

“What you want to avoid is having three or more people who all think they’re the boss running around giving directions,” he says.

This means that a shift behind the coffee machine is spent in the role of a barista – even as a co-founder of the business. “If you suddenly want to discuss recipes or whether or not we should start brewing aeropresses, save that for an operational meeting, put it aside and we’ll discuss it Monday morning,” says Klaus.

A DIY approach

In certain instances across the specialty coffee sector, businesses can take a DIY approach. This often manifests in their decor and a relaxed atmosphere. However, if this same approach extends to how coffee shop owners manage their business, it could lead to costly mistakes.

Monthly board meetings are held at Coffee Collective, where co-owners meet to think strategically about the direction of the business. Klaus admits that this felt awkward at first: “It was just the same four people in all these different meetings.” However, once you get used to it, these types of conversations can generate real value and a sense of purpose for any business.

This approach paid its dividends. Coffee Collective is now expanding beyond Copenhagen to Denmark’s second city, Aarhus; and also just marked its 15th year in business.

However, Klaus and the team at Coffee Collective didn’t get this far without making mistakes along the way. For coffee shop owners, engaging with these stories not only means you stand a chance of avoiding similar mistakes in the future, but also can provide reassurance when they inevitably occur.

At the end of the day, embracing these inevitable mistakes forms an essential part of your coffee shop’s story. It doesn’t make your story any less impressive. On the contrary, it makes it richer and all the more worthwhile.

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Italy’s biggest coffee event is set to return in under a week, offering three days of exhibitions, competitions, educational sessions, and more.

Between December 2 and 4, the annual event will welcome thousands of attendees, including qualified hospitality buyers and decision-makers from the coffee, hospitality and food service industries. 

The eagerly anticipated sixth edition of Milan Coffee Festival will be hosted at the Superstudio Più venue.

Given the extensive lineup, we’ve put together a guide showcasing the highlights of Milan Coffee Festival 2023.

Skills will be put to the test at Roast Masters

With a brand new format, Roast Masters makes a triumphant return to Milan Coffee Festival 2023.

In this year’s competition, roasters will participate in four rounds (qualifying rounds, quarter-finals, semi-finals, and the final). They will compete in eight disciplines:

1. Espresso Presentation: Roasters have 12 minutes to present an espresso from their coffee portfolio.

2. Cupping Table: Competitors create a roast profile of a mystery single origin coffee using the Stronghold S7 Pro sample roaster, with judging based on taste and flavour.

3. Espresso Smackdown: Roasters enter light and medium roast single origins and a blend in head-to-head competitions.

4. Order Challenge: Competitors prepare 10 drinks listed on a given order within 9 minutes, judged on balance, extraction, mouthfeel and handling.

5. Latte Art Showdown: Roasters pour latte art based on an assigned shape, with appearances judged.

6. Brew Face-Off: Roasters present a filter roast from their portfolio, judged on taste, presentation, and showmanship.

7. Signature Drink: Roasters create a signature beverage in 12 minutes using mystery ingredients, judged on taste, creativity, professionalism, presentation and showmanship.

8. Espresso Blend: Roasters craft a bespoke espresso blend using mystery single origin coffees, presenting an espresso and cappuccino for evaluation.

Competitors will be roasting live – with the pressure of the crowd and no room for mistakes. They will be using the small-batch electric roaster from Stronghold, the S7 Pro.

The winner will be crowned Roast Masters MCF 2023 champion and take home a €2500 cash prize.

Get involved with Latte Art Live

Despite the rise of cutting-edge milk-frothing technology, latte art continues to be a revered skill in the coffee industry.

Latte Art Live at Milan Coffee Festival 2023 will include workshops, masterclasses, and one-on-one competitions, all dedicated to celebrating the highly sought-after craft.

Featuring world-renowned latte artists, this interactive zone allows visitors to watch and participate in hands-on workshops and demonstrations – where they can learn the skills required to create beautiful latte art designs.

The three-day programme includes daily latte art throwdowns and lessons on achieving exceptional results with plant milks.

Italy’s finest roasters at Milan Coffee Festival 2023

As with previous events, the Roasters Village continues to be a staple – gathering the finest specialty coffee roasters Italy has to offer in one place.

As the room fills with the smell of roasted coffee, and the soothing hiss of steam wands meets the hum of conversation, attendees are encouraged to sample and explore what the local coffee community has to offer.

Some roasters present at Milan Coffee Festival 2023 include: Cortinovis Coffee, Etna Roaster, Gust Coffee Roasters, Picapau Coffee Roastery, Pizzicoffee, Wide Awake Coffee

This stands to be an important weekend for Milan’s coffee scene on a wider scale, too. Many businesses across the city will be gearing up for three days of welcoming people eager to explore the thriving local specialty coffee scene. For example, Nowhere Coffee Roasters intend to make the most of the three days.

“We’ll have a booth in the Roasters Village as we did last year,” says Luciano Bramante co-founder of Nowhere Coffee Roasters. “We’ll also host a few events in our brand new coffee shop, such as public cupping and crowdfunding in order to support a Colombian coffee farm.”

“The crowdfunding campaign is being organised by The Coffee Quest, green coffee importers that are good friends of ours and that we buy a lot of green from.”

This demonstrates the wider impact an event like Milan Coffee Festival can have, both locally and beyond. It not only offers attending brands a chance to gain visibility and coffee professionals to explore the latest innovations in the sector, but it also serves as an opportunity for the host country to demonstrate the kind of coffee community it has and the values it upholds.

“During a festival like this one, we try to focus on coffee and sustain initiatives like the one with The Coffee Quest,” says Luciano.

And as Milan Coffee Festival continues to grow and scale, so too will the opportunities it generates for the wider coffee community.

“I’m happy to see that Milan Coffee Festival is growing year after year, attracting new foreign professionals to come to Italy and contributing to the overall European coffee scene.”