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.

New Ground Coffee

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In Italy, the cappuccino is a thing of iconic status.

It goes beyond a source of caffeine; it represents a tranquil moment to savour before the day begins. Coffee shops in Italy are also social hubs. The act of grabbing a cappuccino often means catching up with friends, discussing the latest news, or simply watching life go by.

As such, the cappuccino is often emblematic of the Italian pace of life – unhurried and enjoyed. In an era of instant gratification, it stands as a symbol of taking time to enjoy life’s simple pleasures.

Furthermore, just like pizza and pasta, the cappuccino is seen as a testament to Italian culinary prowess. Its global popularity is a source of pride as it showcases the country’s influence on international food culture.

Indeed, its popularity has earned its place as a staple on the specialty coffee menu – at least, a version of it.

The Instituto Nazionale Espresso Italiano (or the Italian Espresso National Institute) says, “A high-quality cappuccino that abides by tradition is made of 25ml espresso and 100ml steam-foamed milk”. However, specialty coffee’s definition has been more challenging to pin down.

Specialty coffee’s cappuccino

On both sides of the counter, there is a lot of confusion about the size of a cappuccino. Some, however, have a very clear idea.

“A traditional cappuccino is always going to be 6oz – period,” says Shawn Nickerson, owner of Café Cesura. “If a customer orders a 16oz cappuccino, I’ll give them a foamy latte. Otherwise, the drink would need six shots for the correct ratio.”

Meanwhile, Dhan Tamang, five-time UK National Latte Art Champion, defines a cappuccino as “an espresso-based beverage, made with a double shot espresso and topped with steamed/textured milk served in 5oz to 6oz cups”.

Milk texture is a defining feature of a cappuccino. In Italy, steamed milk is usually added so that a dome settles on top. Sometimes, milk is added first, and foam is scooped on top, as creating a perfect dome can be challenging. In both cases, a significant portion of the drink is the milk foam on top.

However, a specialty coffee cappuccino looks very different. The cappuccino presents another opportunity to draw latte art – which has become a priority in specialty coffee. As a result, the level of milk foam is much thinner and wetter. In many cases, this means that the cappuccino has become indistinguishable from other milk-based beverages, such as a flat white or latte.

“I think when we say a traditional cappuccino, not everyone in the room may be picturing the same drink,” says Shawn. “I think there is a renewed interest in smaller drinks, and I think folks order cappuccinos because they don’t know what else to order.”

In other words, customers may be struggling to understand what exactly a cappuccino is. Given how iconic a drink it is, it could be argued that specialty coffee has deviated away from what made the drink so recognisable and culturally significant.

The “new” traditional cappuccino

The audience for specialty coffee is expanding. Increasingly, customers are demanding more than the light, delicate flavours the sector was previously associated with. Instead, they are seeking the rich, indulgent experience that the traditional cappuccino represents.

Yet, achieving the level of foam required for an Italian-style cappuccino while maintaining the milk texture expected in specialty coffee has proven challenging.

However, new milk-frothing technology has addressed this issue. For example, Heylo’s milk module is able to deliver a wide range of froth levels, giving baristas the creamy, frothy milk associated with the traditional cappuccino.

Furthermore, unlike using a steam wand, its induction heating method froths milk without injecting steam into the liquid. This means the milk is not diluted with water and results in an even creamier texture.

As such, new milk-frothing technology has provided an opportunity to bring back the traditional cappuccino while meeting the standards of specialty coffee – merging the new with the old.

What’s next is for the specialty coffee community to decide whether to honour its heritage, or to forge ahead with its own definitions and ways of making coffee.

Spain’s biggest competitions, best products, and most innovative brands will gather in Barcelona at the end of this month.

Between 29 September and 1 October, the Nau Bostik Cultural Centre will hold the Barcelona Coffee Awards for the second time.

Last year, Barcelona Coffee Guide organised the inaugural Coffee Awards. The aim was to become the go-to event for specialty coffee shops, retailers, baristas, as well as small and large coffee roasters, all dedicated to fostering the burgeoning specialty coffee scene in Barcelona.

It was also founded with coffee enthusiasts in mind, offering cupping sessions and providing them with an opportunity to connect with people in the professional arena. Indeed, cuppings will take centre stage at this year’s event. Attendees will be able to taste coffees from Algrano, Belco, MAE Coffee, and The Coffee Quest, among others.

The event will also feature on-site exhibitions from notable names such as Hario, Aillio, and Commondante. Among these brands will be Heylo, who will be showcasing their espresso and milk modules. Heylo has taken an innovative approach to espresso machine design, with a modular approach that is becoming increasingly popular in coffee shops.

Additionally, their use of induction heating technology allows a new level of control over the brew process. The Heylo stall is usually busy with a line of attendees hoping to see the latest innovations in espresso machine technology – this year’s BCA is likely to be no different.

Immersive experience

The second edition of the Barcelona Coffee Awards will include a broader range of coffee professionals than the first. Between the coffee equipment brands and roasters, there will be a number of live roasting shows and exclusive product launches.

“You can expect to have a full 360° coffee experience, where you can meet more than 60 brands and try 30 different roasters from Spain, Romania, Czech Republic, Netherlands, Ukraine and Poland,” says Andre Barretto, Chief Operating Officer at Coffee XP.

“You can enjoy masterclasses to learn how to improve making coffee at home or virtual reality experiences where you can take a ride in coffee farms and then taste the coffee you saw in person.”

The event will also host representatives from different coffee-producing countries. According to Andre, this is an essential part of BCA 2023.

“It is very important to bring producers closer to roasters and final customers, to value all processes in the chain and encourage recognition of this essential stage,” he says.

Competitions and awards

BCA will host coffee competitions that will test baristas and roasters from all over Spain – with the chance to win over €10,000 in cash and prizes across various categories. 

This year, there will be a two-stage roasting competition, allowing participants to showcase their innovative roasting techniques.

“The competition takes place in two stages to select the best samples, which are tasted by a team of qualified Q graders to then form a table of finalists who compete for the title of the best roaster in Spain,” says Andre.

Additionally, Oatly will host the national latte art competition’s final round – gathering the country’s best baristas in one place to compete.

Beyond this, baristas and other coffee professionals will showcase their skills and compete for the BCN Coffee Award title across over 15 categories. Categories include Best Barista, Best Roaster, Creative Revelation/Innovation, Best Coffee Education, Best Coffee Shop and Best Service. 

Last year, Eduard Morella Anglada of Syra Coffee took home the award for best barista, SlowMov won best roaster, and Nomad Coffee was awarded the best coffee shop.

Food and beverage at the Barcelona Coffee Awards

There will also be non-coffee food and drink options at the event – from pizza and cakes to beer and cocktails. BCA is about celebrating Spain’s blossoming specialty coffee scene. Yet, it also embraces other exciting things happening in the food and beverage industry.

“One curiosity about seeking a more intense immersion is that in all food trucks, the public will be able to find a menu item where coffee will be used as an ingredient,” says Andre. “You can try burgers, pizzas, vegan options, pastries, among other foods that had coffee in their preparation.”

Delicious food aside, this year’s event is set to be bigger and better than the last. With so many brands vying for the Barcelona Coffee Award title, it’s not one to be missed.

In recent years, robusta has emerged as the saving grace for the coffee industry.

It’s been recognised as a species capable of withstanding the impacts of climate change – able to survive warmer temperatures and resist pests and diseases. As the availability of land suitable for growing arabica diminishes, it is increasingly regarded as a viable long-term alternative.

At the same time, rising costs are squeezing roasters’ profit margins. This has, in part, made robusta more attractive because it is cheaper to produce – especially in comparison to arabica. “The higher demand for robusta is, in part, because of the high prices of arabica in past years,” says Cleia Junqueira, coffee consultant and Q robusta grader.

Once disregarded as an inferior species by the specialty coffee community, robusta is now being hailed as the industry’s potential saviour. This conversation has been loud and difficult to ignore in recent times. 

But when will this materialise – when will we start to see robusta in coffee shops?

Fine robusta

In recent years, fine robusta has improved in terms of quality and how sustainably it’s produced. Despite this, its presence in specialty coffee shops is still uncommon. According to Cleia, there hasn’t been enough education on what is a relatively new species for the sector.

“It will be through education to include fine robusta in shops,” says Cleia. “Once roasters, coffee shop owners, and baristas start to better understand fine robusta and the quality that has been added to the process post-harvest, they may start to add it to their product portfolios.”

Having said this, there are specific examples of specialty coffee companies leading the way. “Fine robusta is as complex as a special arabica, and some specialty coffee shops and roasters have started to offer and run coffee tastings,” says Cleia. “Some of them offer 100% fine robusta for espresso.”

However, given the considerable attention robusta has received in recent years, its presence (or lack of) in coffee shops doesn’t seem to align with the ongoing campaign for it in the broader industry. There appears to be a disconnect between the robusta conversation and its actual existence in coffee shops.

“I believe there is a disconnect,” says Cleia. “The biggest challenge is to add fine robusta to the market.”

Sneaking into blends

The shift might be occurring subtly. Robusta is becoming more common in blends, used by roasters to balance the sharp acidity often found in arabica, while contributing to an overall creamier mouthfeel.

“Fine robustas are always being found in blends,” she says. “The quality is so high that end consumers don’t notice at all. Unfortunately, the use of robusta is to make it cheaper most of the time and increase profits.

“Usually, those who ask for robusta to be put into blends are clients wanting to pay less for a kilo of roasted coffee. In this context, it’s about volume and price, not quality.”

As such, the main motivation is often saving costs. While this is understandable, it may explain why many coffee shops are hesitant to openly announce that they are using robusta – despite the broader movement towards it.

Has specialty coffee really accepted robusta?

Furthermore, robusta is no longer the budget alternative to arabica it once was. Prices have risen substantially in recent months. In its June 2023 report, the ICO highlighted that robusta prices reached their highest point in 28 years.

This situation has been exacerbated by supply-related issues resulting in a worse crop year for robusta than expected – a record deficit of 5.6 million bags is expected.

Roasters now find high prices deterring them from robusta as it’s not the significantly cheaper alternative to arabica it once was. As such, the transition to robusta is now being hindered by the same factor that once drove it.

However, the disconnect might run deeper than that. The specialty coffee sector has criticised robusta’s flavour attributes for over two decades, branding it as an inferior species with undesirable cup qualities.

Now the sector has shifted its stance, overcoming the long-held bias against robusta might not be that simple. Promoting it as a better option for coffee farmers in the future is one thing; incorporating it into your coffee menu is another.

Ongoing investment and research in robusta is likely to lead to improved quality over time, potentially increasing its presence in specialty coffee shops. However, many brands are reluctant to be perceived as compromising on quality – which means that the shift to robusta might be a slower reality than expected.

Before specialty coffee, most roasters had a limited amount of contact with coffee producers. But over the last two decades, a drive for traceability and transparency along the supply chain has changed this dynamic.

The benefits to roasters are clear. Origin trips can allow them to sample a wide variety of coffees, better understand how they are grown, and form a long-term buying relationship with a coffee producer. They can also provide roasters with the knowledge they need to market their coffees more effectively.

But beyond this, origin trips can also help roasters connect their consumers with the people behind the coffee, showcasing their commitment to upholding values that the specialty coffee industry prioritises.

This is all great news for roasters – but how do origin trips benefit coffee producers?

So, what are the benefits for coffee producers?

Generally speaking, origin trips provide an opportunity for roasters and producers to develop a more meaningful connection, which can serve as the basis of a future business relationship.

They offer producers the opportunity to share insights into the quality and expected flavour attributes of their coffee. At the same time, they can gain valuable information about consumer preferences at the other end of the supply chain.

“For producers, they mean an amazing opportunity to see a whole new face of the coffee industry, which normally producers are not able to see because of the lack of connection with roasters,” says Elias Bayter from Forest Coffee.

“It’s very important to connect with roasters because they are the ones facing the end consumer,” says Elias. “For us, it is very important to understand their needs and improve towards that. It gives us insight into changing trends in terms of profile preferences which, in the end, can help us plan out how we process coffees.”

For him, the greatest benefit of origin trips is that they cultivate an environment of collaboration. 

“There are many benefits, but the most important for us is the connection between both parties,” he says. “A shared culture behind the coffee, collaborating on new ideas, and most importantly, the relationships built.” 

But for all their benefits, coffee producers also need to think carefully about the investment. It often costs a lot for them to host prospective buyers, and while there is often a tacit agreement that roasters visiting a farm will eventually source from it, this might not always be the case.

Ensuring a sustainable production model

Coffee producers often go to great lengths to accommodate roasters during origin trips. To help ensure the effort is worth it, roasters should research the farm and assess the likelihood of becoming a customer before visiting.

But on the whole, origin trips can help coffee producers secure a long-term buyer while providing roasters with the opportunity to really know a farm and what it’s capable of. There are clear benefits to either side

“These types of events help producers show the work behind a cup of coffee and try to build a more conscious society that, in the end, benefits the whole supply chain,” says Elias.

Ultimately, origin trips can be beneficial for all involved. They help to add value for producers, roasters, and consumers. 

At the same time, they help to improve transparency – a central tenet of the specialty coffee industry – helping to ensure production is based on a model that empowers producers rather than takes advantage of them.

Specialty coffee in Indonesia is developing quickly, and the country’s kopitiam may have a crucial role to play in shaping its future.

Kopitiam are coffee shops commonly located in Indonesia, Malaysia, Singapore, Brunei, and Southern Thailand.

“Kopitiam has been in our culture for a long time,” says Gede Bagiarta of Seniman Coffee. “It was a culture in most Chinese-Melayu countries like Singapore, Malaysia and Indonesia.”

Kopitiam have historically functioned as vibrant social spaces, serving intense, dark roast blends (which often contain robusta) and simple food dishes.

“In some places, you will find people talking to each other from across the room,” says Gede. “These cafés also serve a very simple menu or add dishes such as noodles or rice. Customers come for breakfast and sometimes stay until late afternoon just to have coffee and chat.”

The popularity of kopitiam has peaked and waned over the years. While the quality of the drinks has improved, their style has remained the same and is in keeping with darker roasted coffee typically seen in Indonesia.

“They usually serve black coffee or coffee with milk,” says Gede. “Sometimes they add butter to give the creamy feel and use condensed milk as a sweetener. Kopitiam mostly uses robusta beans roasted traditionally, and some roasters will add butter, ginger or cinnamon to enhance its aroma and flavour.”

While kopitiam are rooted in tradition, Indonesian coffee consumption has been taking considerable strides forwards. Domestic coffee consumption has almost quadrupled since 1990, reaching 4.8 million 60-kilogram bags of coffee in 2019/20. 

There is a developing culture that is being built around drinking coffee. Younger people and a growing middle class have developed a consumer habit of drinking coffee while socialising. Additionally, there is a newfound appreciation for locally-produced coffee.

“Coffee is becoming more than just a drink – it is more of a lifestyle,” says Gede.

Local coffee shop values

The revival of kopitiam culture is also intertwined with an increase in the domestic consumption of Indonesian-grown coffee. Kopitiam owners tend to roast their own coffee or buy from local roasters. As such, locally-grown coffee is a convenient solution for kopitiam based in producing regions.

Kopitiam owners are showing more awareness of processing methods and how they influence flavour. While it might not have historically been a priority, there’s also more evidence that kopitiam are showing interest in specialty coffee culture and the kind of values we typically associate with it – including traceability and transparency.

In the 2000s, more local coffee shops emerged in response to the steady growth of large overseas coffee shop chains like Starbucks. This has led to the emergence of a coffee counterculture in Indonesia – a local-led rebellion of sorts.

Whether intentional or not, this is often characterised by a more authentic and honest coffee experience.

As a result, local coffee shops have established a robust following in contrast to global chains. “People who visit local coffee shops (kedai) usually already know what they are looking for and expecting from the shop,” says Gede.

Kopitiam may play a central role in the future

This growing movement towards traceability and an individualised, authentic coffee experience has created a strong foundation for the growth of specialty coffee.

However, it could be argued that, as specialty coffee gains momentum in Indonesia, kopitiam may be left in a vulnerable position. Their inherent connection to tradition may leave them as relics of the past.

But Gede suggests that this could be a strength – they have a valuable role to play in keeping certain cultural traditions alive. 

“They will always remain an option for more traditional ways of drinking coffee and offering a nostalgic feeling – like a film camera in the digital era,” he says.

Yet, as more people become aware of specialty coffee, there becomes a greater incentive for kopitiam to adapt and evolve.

“More people have knowledge of this industry, from the farmers to customers,” says Gede. “In recent years, more cafés have been opened, local and national competitions were held, and a national coffee organisation was established.

“This all contributes to the ecosystem of the specialty coffee market as people are getting more educated about coffee,” says Gede. “The more people get educated about coffee; the more people get involved in the industry as consumers or as players.”

As Indonesia’s coffee market grows, embracing specialty coffee may be essential for kopitiam to thrive. However, the concern lies in whether they can preserve their identity while doing so.

“Kopitiam often fade because the children of café owners don’t want to continue it – they will replace or renew the store to a modern café with updated menus, bringing a new atmosphere,” says Gede. “This is inevitable because they need more income to keep the business running – they need ways to adapt to the new market.”

Ultimately, kopitiam have a balance to strike. On one hand, they hold significant value in people’s social lives and serve as symbols of age-old drinking traditions. On the other, they have certain inherent characteristics, such as traceability and a strong connection to robusta, that could position them as central to the future of specialty coffee in Indonesia.

Once found on almost every street corner, kissaten have been slowly disappearing from Japan over the last 50 years. However, there is evidence they are making something of a comeback – as part of a wider vintage revival.

Kissaten translates as “tea-drinking shop”. In fact, they are classic, old-fashioned Japanese coffee and tea houses that have a particular focus on the craft of coffee and creating an ambience. In general, the interior of kissaten are ornately decorated and low-lit, with many pictures or paintings on the wall.

Music also plays a central role. Kissaten opened at an almost prolific rate after World War II. They offered a space for customers to relax and listen to the vinyl records they were unable to get themselves. At this time, kissaten were part of a growing jazz subculture in Japan.

Typically, kissaten were designated for the older generation – a space to unwind after work without having to go home. 

“A kissaten is darker than cafes with dimmer lighting. People go to relax, to get a rest from their busy life and enjoy specialty coffee,” says Tsubasa Koike, founder of Sebastian Coffee. “People meet with friends or family – plus, famous writers and singers have been known to visit.”

In fact, there is evidence that John Lennon and Yoko Ono were regular visitors of kissaten during the 1970s.

A century ago, kissaten would have only offered black coffee or tea. The focus was on simplicity while creating an inviting, relaxing atmosphere.

It is this simplicity and welcoming sense of hospitality that is arguably the source of inspiration for many of the coffee shops seen in Europe and the US. Indeed, the founder of Blue Bottle Coffee, James Freeman, specifically credits kissaten as a significant influence.

And while they have been gradually disappearing, the emergence of specialty coffee in Japan may be breathing new life into kissaten.

Vintage revival

Kissaten culture has ebbed and flowed over the last century, but the latest resurgence has one key difference.

Traditionally, kissaten were places filled with older generations relaxing after work and chatting with their friends. However, an entirely new demographic has entered the scene. Nowadays, younger generations are increasingly embracing kissaten culture, following in the footsteps of their older counterparts.

For a generation that increasingly favours non-alcoholic beverages, kissaten is a great option. These cafés offer a relaxing environment to socialise, and they often stay open much later than other cafés.

Furthermore, kissaten holds a strong appeal for younger generations seeking to revive a sense of vintage aesthetics. These cafés represent an intersection between Japan’s past and present, making them a target for vintage revival.

For many young people, kissaten provides a valuable opportunity to reconnect with a part of their culture they may be unfamiliar with. By returning to traditional coffee houses, younger generations can gain a deeper understanding of their cultural roots.

“I think kissaten is becoming popular among young people due to the revival of retro things,” says Tsubasa. “But I feel that the real intention is to take pictures and upload them to social media rather than being in a place to relax and interact like before.”

A portal back in time

Kissaten culture is still developing in Japan. Specialty coffee continues to rise in popularity, and kissaten have found a way to ride that wave.

“Even now, kissaten-style shops are increasing little by little,” says Tsubasa. “And specialty coffee is still a relatively new thing for them.

“The middle-aged and older customers didn’t know about specialty coffee until now,” he said. “Now that the third wave is passing and specialty coffee is recognised, kissaten is becoming more popular again.”

Furthermore, as younger generations begin to take more control, elements of the kissaten will begin to change.

“In the future, the generation of elderly people who run kissaten will change. I hope there will be more kissaten that offer specialty coffee that still allow long stays,” says Tsubasa.

Incorporating specialty coffee into these cafés seems like a natural development. However, as kissaten inevitably begin to change, the hope is that they continue to respect their cultural heritage. These cafés act as a portal back in time – too many changes could diminish their power in connecting young people to their culture. 

However, the fact that kissaten are so entrenched in the lives and culture of Japanese people could be specialty coffee’s benefit, as they offer access to a consumer segment otherwise out of reach.

“In the past, the quality of imported coffee in Japan was poor,” Tsubasa says. “There wasn’t quality light roasted coffee – only dark roasts. So I think that many Japanese people still have the image of coffee as a bitter and thick drink.

“It may be that specialty coffee needs a space more rooted in people’s lives and not disturbed by others – like an old kissaten.”

Ultimately, it is the role of young people that will decide the fate of kissaten. Western café culture threatens to dilute all that made kissaten unique. However, there is still a chance for these old-school Japanese coffee houses to grow the presence of specialty coffee, while continuing to pay homage to a cultural legacy.

From car dealerships to clothes shops, coffee is entering more consumer spaces than ever before. Businesses are increasingly looking to superautomatic coffee machines for an answer to this evolving demand.

Superautomatic coffee machines emerged in the 1960s, and Carimali was at the forefront of their development. Often referred to as “bean-to-cup machines”, they automate every step of the brewing process: grinding, dosing, and dispensing.

“They are developed to guarantee quality and consistency even when used by a less-experienced operator, without giving up the value of fresh beans and milk quality,” says Camilla Viaro, operational marketing manager for Carimali.

This is a contrast to semi-automatic machines, which gives the user more responsibility over the brewing process and therefore provides more margin for error. Fully automated machines have been developed to take on this responsibility – streamlining the process for those less experienced without sacrificing on quality.

“The main difference between semi-automatic and superautomatic coffee machines is what is required for the user making a beverage,” says Camilla. “In fully automatic machines, once you set all the parameters and fill the machine with coffee beans and milk, you can select and enjoy the drink.

“The machine works autonomously and guarantees a drink in keeping with the preset.”

Superautomatic coffee machines are clearly a good option for certain businesses – but what should you look for when buying one?

Menu customisation

The menu is the operator’s first point of contact with the machine. An interface that is easy to navigate can enhance the user experience and make it more likely for the operator to maximise the machine’s capabilities.

Furthermore, menu options must continue to align with evolving consumer preferences. An increasing number of consumers are branching out from traditional coffee beverages, expecting a range of hot and cold options instead.

Major coffee brands have been observing this in recent years. For example, Dutch Bros Coffee reported that cold beverages made up 84% of their sales mix between Q3 2021 and Q3 2022.

It’s increasingly important for superautomatic coffee machines to reflect this shift and adapt to changing consumer preferences – offering versatility across a range of hot and cold drinks.

Carimali’s SilverAce Plus has a 10″ touchscreen with up to 60 drink selections, giving the user a wide range of choices. The SilverAce Plus and the SilverAce both feature four hoppers for two coffees, two powders, and the capacity to stock fresh milk. As a result, these machines are able to meet the increasingly diverse demands of today’s consumers.

Additionally, Carimali has incorporated telemetry systems into their machines for remote interaction, data collection, and quick intervention in the event of malfunctions. Given that maintenance remains the responsibility of the user, a comprehensive system for this should be in place.

“The CARIcare telemetry system even includes touchless functionality, enabling users to interact with the machine directly from their own devices,” says Camilla. “This helps to create a safer work environment.”

Milk frothing capability

The demand for plant milks continues to soar, with sales growing by 19% between 2020 and 2022, while dairy experienced a decline of 9%. As this trend shows no signs of slowing down, it has become imperative for superautomatic coffee machines to accommodate alternative milk options.

Producing cold-frothed milk is also becoming an essential requirement for superautomatic coffee machines. The cold coffee sector is projected to grow at an annual rate of 22% over the next five years, reaching a total value of $1.35 billion by 2027.

To stay relevant in the future, superautomatic machines must integrate cold milk frothing systems. For example, the SilverAce Plus is equipped with CARIcream, a cutting-edge delivery system that can dispense hot or cold milk.

Size & daily production volume

Size plays a crucial role in locations with limited space, such as gas stations and hotel breakfast bars. Compact superautomatic coffee machines are increasingly sought after to deliver a fully automated experience without occupying excessive counter space.

“We offer smaller machines for locations that may be compact but still provide a wide range of beverage options to satisfy even the most demanding users,” says Camilla. “You’ll find our machines in increasingly different locations, such as coffee shops, hotels, restaurants, offices, and even at home.”

These locations can experience particularly busy periods. Therefore, a machine that can handle high-volume production could be crucial for certain businesses.

With an average daily production of 200 cups, both machines in the SilverAce range are well-equipped to meet the growing expectations of customers who expect coffee in various settings – such as car dealerships, clothes shops, and waiting rooms.

“Automatisation allows wide customisation possibilities and, combining technology and flexibility, can develop easy solutions to answer various market needs,” Camilla says.

Superautomatic coffee machines’ energy usage

Energy usage is a big part of the conversation when selecting a coffee machine. With an increased focus on sustainability, customers are coming to expect businesses to address their impact on the environment. In addition, keeping energy costs down helps to improve profit margins.

Superautomatic machines can offer additional tools to help businesses save money on energy consumption. For instance, Carimali’s MaxSave feature can save the specific energy used by a coffee machine by 25% to 90% by detecting when someone is in close proximity.

There is a limited amount of data available on the precise savings for coffee shops, but Carimali estimates that businesses can save over 30% on their energy costs.

While machines with motion detectors may come with a slightly higher upfront cost, the long-term savings they provide outweigh the initial investment.

Ultimately, there are many factors to consider when purchasing a superautomatic coffee machine. Even with one manufacturer like Carimali, the options on offer are more extensive than ever before. Conducting thorough research is crucial for businesses to find a machine that perfectly aligns with their specific requirements – because the ideal solution is out there, waiting to be discovered.

A cup of coffee in the morning stirs millions of people into action every day, but why is it that the world’s second-favourite beverage is confined to the morning?

The Italians have an unwritten rule that cappuccino should never be ordered after 11AM – not only because of the stimulating effects of caffeine but also because the steamed milk can upset digestion throughout the day.

Traditions like these and other long-held beliefs that coffee should only be consumed in the morning create a small window. For a coffee shop, this effectively means that the day’s sales are cut in half.

Up until recently, this behaviour set a general pattern for coffee shops across the world: A large rush of coffees to be served throughout the 8AM to 10AM window, before another bump in sales from 11:30AM to 1PM.

However, this pattern is beginning to change.

The rise of decaf coffee, cold brew, RTD drinks, and coffee cocktails are changing this habit. These new coffee drinks can be consumed throughout the day, and are able to compete with other beverages such as tea, alcohol, and sodas.

For instance, the UK has a long cultural history that is deeply connected to its public houses. However, as coffee consumption continues to rise – with the help of these emerging niche segments – coffee shops are starting to take over much of the market share from pubs as a favoured social space. Indeed, as an increasing number of cafés appear on UK high streets, more pubs are closing down.

Younger consumers are also having a large impact. Research suggests that people under the age of 40 have contributed to the rise of nitro and cold brew coffees – with one in five people in this age range drinking from this category every week.

As coffee expands into the further reaches of daily consumers’ lives, coffee shops are presented with a huge opportunity to expand their menus and increase their sales window.

Coffee for any situation

One of the major factors is the rising quality of decaf and a growing acceptance of it in the specialty coffee community.

“Decaf drinkers have had a bit of a tough time,” says William Sowerby, communications & content lead at Pact Coffee. “Decaf has largely been about giving a false lease of life to stale beans through the decaffeination process for a while now – but hopefully that’s changing. We treat decaf just like any other coffee on the menu, we roast it fresh and deliver it a few days later.”

A growing number of cafés are putting high-quality decaf on their menus, and interest is growing. According to a recent report by Mintel, one in five coffee drinkers now regularly opt for decaf.

Meanwhile, RTD cans offer an excellent solution for younger generations who are increasingly prioritising convenience. Alongside a cold coffee segment which is experiencing exponential growth, consumers are now fully catered for during the summer months.

“Cold canned coffee has been a bit of a fob-off too – they were more sugary milkshakes with a shot or two of coffee rather than proper coffee,” says William. “We released one of the first speciality ready-to-drink cans on the UK market and added no sugar, artificial flavours or sweeteners. With great coffee, you’d think it’s a no-brainer.”

This is an example of the specialty coffee sector finding a new way to elevate existing segments and bringing new products to the market. Another example of this would be the growth in high-end coffee cocktails. There is even a global coffee cocktail competition which pushes this segment forward and brings coffee to a wider audience.

As demand guides coffee into new markets, many cafés are extending their opening hours and capitalising on the increasing appetite for these new drinks.

How businesses can serve coffee throughout the day

The increased quality of decaf and RTD cans is helping to boost overall coffee consumption.

Market analysis shows this will only continue as decaf is one of the strongest-performing segments in the coffee industry. The global decaf market is expected to experience increased growth of 7-8% each year for the next five years.

As coffee increasingly establishes itself as an all-day drink with these new products, there is more of an onus on businesses to operate around the clock. But the labour associated with managing an all-day establishment can be expensive, and café workers who are accustomed to a regular daytime shift could be resistant to evening hours.

When working with a range of different products to appeal to people across a wider window, it can be helpful to have more flexibility, and superautomatic coffee machines can help with this.

These machines are already very common in places such as service stations and airports. The transition of coffee as an all-day drink could make superautomatic machines an attractive solution for other establishments hoping to serve coffee at less conventional hours of the day.

For example, the Carimali SilverAce has a user-friendly interface that customers can easily navigate. Plus, its four hoppers means that a decaf option can easily be stocked alongside one or more standard espresso offerings.

“Bean-to-cup machines are a great way of brewing delicious coffee,” says William. “We’ve actually roasted some of our classic espresso so it’s optimised for these machines.”

This shows how specialty coffee is being served is changing to cater to shifting demands. Coffee is increasingly becoming a drink for all times and seasons. As such, businesses now have an opportunity to reach a wider audience and increase their sales – and they would be wise not to miss out.