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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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.

It’s no secret that waste management is one of the biggest environmental concerns right now – in the coffee industry and beyond.

At the consumption end of the supply chain, used ground coffee is a major waste product that, some would argue, the industry doesn’t do enough about.

According to recent research, Australia alone produces over 65,000 tonnes of ground coffee waste per year. In most cases, coffee beans are ground, brewed, and then disposed of along with other general waste headed for landfill.

Unless appropriately managed, this coffee waste can be harmful to its environment. For example, the natural oils present in ground coffee make the surrounding soil more acidic.

In addition, coffee waste decomposing contributes to the massive amounts of greenhouse gases generated by landfills. According to the ISWA report, if the way we dispose of and process waste doesn’t change dramatically, landfill sites will account for 10% of greenhouse gas emissions by 2025.

As global coffee consumption continues to grow, it’s critical that all actors along the supply chain make an effort to minimise their impact. And while a lot of the attention is often directed towards farm level emissions, it’s clearly important for those at the consumption end to do their bit, too.

Reusing ground coffee

In this effort, recyclable and compostable materials in coffee shops and roasters have become far more prevalent in recent years.

Another solution that has started to take form is reusing ground coffee. An increasing variety of products have been developed in recent years, showcasing innovative responses to the idea of “reuse”.

For example, Berlin-based Kaffeeform has partnered with over 20 businesses, including cafés and hotels, to collect used ground coffee. By combining this waste product with renewable, plant-derived substances and bio-based polymers, they are able to produce a sustainable material with a functionality and durability likened to certain plastics.

Founder Julian Lechner says they are able to produce 20,000 reusable cups from 600kg of coffee grounds. This equates to approximately 30 grams per cup – demonstrating the potential of reusing grounds from just two cups of coffee.

Reusable cups were just the beginning – Kaffeeform now produce trays and a coffee watch, and plans to expand its range even further.

Yet, not every “reuse” solution has to be on an industrial scale.

Many coffee shops simply offer used ground coffee to their customers, who are able to find a second use for it at their homes.

For example, the natural oils in ground coffee can serve as a source of nutrients for the soil and contribute to improved composting. The grounds are rich in organic matter and can provide nitrogen, which is a valuable component in compost.

However, it’s important to note that while ground coffee can be beneficial, it should be used in moderation to avoid issues like acidity imbalance. Indeed, this is one of the primary issues with putting it in landfill.

Ground coffee can also act as an odour neutraliser, which is why it’s sometimes used in refrigerators or as a natural deodoriser in various settings. Additionally, grounds can be burned to produce smelly smoke that repels certain insects.

A circular economy

Looking at this much more broadly, the idea of reusing ground coffee aligns with an overarching goal that many believe the industry should be striving for.

A circular economy is “restorative by design” and aims to move away from the “take-make-waste” concept that is generally responsible for the depletive approach society has taken for the past couple of centuries.

In moving away from a linear economy, waste is greatly reduced as products are used and reused – establishing a closed-loop system. In this way, it’s easy to see how reusing ground coffee aligns with the industry’s adoption of a circular economy, and its overall sustainability goals.

At the same time, this is a sustainability strategy that crosses the boundary between industry actors and consumers. In most instances, minimising environmental impact is a responsibility put solely on those within the industry – which, granted, is primarily where it should be.

However, this strategy also engages the growing and largely environmentally concerned audience of coffee – offering them an opportunity to participate in its circular economy and secure a more sustainable industry in the future.

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In recent years, cold brew has been making its mark on the specialty coffee sector. It’s become widely available in coffee shops, and is also a drink many home consumers feel comfortable making. It’s known for being well-rounded and balanced. However, it’s not historically been associated with complex flavours.

Typically, cold brew is prepared by steeping coarse coffee grounds in cold water for 12 to 24 hours. The result is a smooth mouthfeel with flavours that are classically associated with coffee, such as chocolate and hazelnut.

Cold brew became so popular, in part, because it consistently delivers a balanced profile – neither too acidic nor too bitter. Indeed, the drink category has seen an incredible surge in popularity. In the US alone, the cold brew market is expected to reach a value of nearly $945 million by 2025.

Many believe the reason cold brew has become so successful is because it’s a market-led product. This is in contrast to trends that have come before; for instance, it could be argued that the popularity and success of Gesha arose from the preferences and efforts of those within the industry.

In response to surging demand, companies have begun to generate a range of cold brew options. As such, it has been diversified into a market-leading segment. However, there is one area within specialty coffee where cold brew has not successfully ventured.

Nuanced flavours are lost

Experimentally processed coffees are developed especially to deliver complex, nuanced flavours. It isn’t uncommon to see “overripe mango” used to describe an anaerobically fermented bag of coffee, for example.

However, some suggest these flavours do not carry through in cold brew.

In order to extract these flavours, many would argue that heat is a necessary component of the brew process. The intricate flavours and aromas are locked within volatile compounds that can only be extracted with hot water. Conversely, cold water immersion only scratches the surface in extracting these more complex flavours – no matter how long the steep is.

Put simply, cold brew grew in popularity because it was accessible and consistent. In the same breath, however, it is limited to producing more “generic” flavour profiles. 

With that said, an extraordinary amount of work goes into producing experimentally processed coffees. Beyond the care and dedication it takes to farm specialty coffee, experimental processing is becoming increasingly demanding year-on-year.

When considering this, and the already-stressful situation that a market demand for innovation puts on producers, it seems like a wasted effort to use these coffees for cold brew.

Breathing new life into the category

For some, however, the brew method isn’t the problem; in fact, experimentally processed coffees have the potential to breathe new life into the cold brew category.

“Cold brew in general is smooth, pleasant, and approachable – I wouldn’t blame the method,” says Neil Toensmeier, senior director of production of roasted and cold brew coffee at La Colombe. “I would say we, the practitioners, haven’t figured out how to release all the nuance potential of flavours in cold brew that are there. I’ve tasted enough really good cold brew to know there’s potential.”

However, despite progress being made in cold water extraction, it isn’t on par with hot coffee yet.

“I’ve done R&D work with anaerobic coffees through cold brew,” says Neil. “They taste really good and are really interesting. I haven’t gotten them to taste nearly as good and as interesting as hot coffee, though.

“I don’t want to say you can’t get fruit out of cold brew. You can definitely get cherry flavours, and from natural African coffees, you can get really good stone fruit. However, there are certain flavours that come out more in hot brew – mostly centred around acidity – that don’t come through in a cold brew.”

Neil points out that both companies and consumers likely have expectations about what cold brew should taste like based on hot coffees. However, this legacy may be holding the segment back.

“The flavours that we unlock in cold brew may be really different,” Neil says. “It’s not necessarily going to be the same set of flavours [as hot coffee], so it takes a little bit of recalibration to understand what’s special.”

Nonetheless, cold brew and experimentally processed coffees are two categories that have the market behind them. As such, there is an enormous potential here – and coffee companies will likely continue to innovate to bring the two closer together.

“Our company loves the idea of cold brew and fruit flavours,” says Neil. “I think it’s interesting, I think it’s different, and I think there’s a lot of potential to be appealing to a new segment of the market.”

Experimentally processed coffees are expensive

There is not only a quality gap between hot and cold coffees; but also a gap in customer perception – and the prices people are willing to pay for cold brew. As such, while it may be possible to successfully incorporate experimentally processed coffees into cold brew, it will be another challenge altogether to persuade customers that the higher prices are worth it.

“I like that it’s a potential new avenue for where cold brew can go – macerated fruit or coffee infused with cinnamon are exciting flavours,” says Neil. “However, these are going to bring the cost of goods awfully high on a cold brew product – more than I’ve seen a lot of people willing to pay.

“People are willing to pay six, seven, eight dollars for a wonderful pour over coffee with hot extract. I haven’t seen people willing to do that for eight ounces of cold brew – no matter what.”

However, it’s still relatively early days for cold brew. Indeed, it took some time and a large number of conversations for consumers to accept the higher prices of specialty coffee. It may be a while yet for them to understand cold brew as a diversified product that has the potential for similar premiumisation.

But if cold brew is able to harness the full flavour spectrum of experimentally processed coffees, its popularity could drive further demand for the high-end specialty coffee sector – and the farmers that innovate in that area.

“I love the fact that a new element of the value chain is being created, and that’s being created at origin,” says Neil. “If people can correctly figure out how to display the great flavours that are in these kinds of coffees through cold brew, and if the market can develop so that it’s not so prohibitive in terms of cost of goods, I think, with scale, anything can happen.”

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Dairy milk is often positioned as a positive, nutritional start to the day. Indeed, milk does contain an abundance of nutrients. A single cup of whole dairy milk contains over eight grams of protein, as well as calcium, phosphorus, vitamin B2, and vitamin B12 – all of which unequivocally contribute to a healthy body.

However, the composition of these compounds can change depending on their temperature. A common conversation in specialty coffee is the effect of temperature on foam stability; yet, this is intrinsically linked to milk’s nutritional value.

Milk proteins play a central role in creating microbubbles during the foaming process. Before heat is introduced to milk, the proteins are in “clusters”. As the temperature increases, these clusters unravel into a different structure. This process is known as denaturation – a chemical change where the structure of the milk’s whey proteins alters permanently.

This is what allows milk to “stretch”. As this happens, the proteins begin to form around the air being injected into the liquid.

“It’s the process of unfolding the structure, especially whey proteins or globular proteins that are inside the milk composition initially,” says Yulia Klimanova, PhD of Life Sciences and co-author of Effects of different steam injection conditions on cappuccino’s nutritional profile. “The degree of the denaturation strongly depends on the temperature of heating.” 

“The higher the temperature, the higher the degree of denaturation. It leads to irreversible changes within the protein structure – in this case, the foam will be less stable than at lower temperatures.”

Given that denaturation causes permanent chemical changes to the proteins, could steam injection be bad for the nutritional value of milk?

Temperature is key

Specialty coffee has long since claimed 60-65°C as the optimal temperature for steaming milk. Indeed, Yulia believes this continues to be a reliable ballpark.

“It’s better not to overheat to 70°C or higher, but 65°C, according to my research, is quite okay.” She says. “At 60°C, we can taste the sweetness of milk better than at lower or higher temperatures.”

Yulia notes that higher temperatures can increase the amount of water that separates from the foam, a process she refers to as “liquid drainage”.

“Overheating milk to a temperature of more than 70°C is not desirable because it leads to excess and faster liquid drainage,” she says.

Yulia also found that higher temperatures are not conducive to milk foam stability: “We found that temperatures from 50°C to 60°C seem to be optimal in terms of static parameters for microfoam stability and milk organoleptic properties.”

Furthermore, she notes that the initial treatment of milk has a significant impact on foam stability and the nutrients found in the product used by the end-consumer, concluding that pasteurisation has the best outcomes.

“What’s most important is the initial thermal treatment of milk – pasteurisation or UHT or sterilised – but sterilised is almost never used for coffee making,” Yulia says. “Pasteurisation’s nutritional components are still there – the proteins are almost in their initial structure.”

As such, milk’s nutritional value may have already been significantly altered before steam is introduced to it. Nevertheless, for baristas, maintaining the optimal temperature range is crucial to preserving the nutritional integrity of the milk.

“I can say that the nutritional quality of milk doesn’t seem to be affected by steam injection treatment carried out at temperatures of 60 to 65°C, according to our studies.” She says. “But at higher temperatures, we noticed a detrimental lactoperoxidase of vitamin B6 and folic acid.”

An alternative to steam injection

To address the challenges related to steam injection and potentially preserve milk’s nutritional value, steamless milk frothing solutions offer an alternative. For instance, Heylo’s induction heating system can produce cold-frothed milk, allowing it to be stretched without the risk of damage from higher temperatures.

“It depends on heating more, not on the steaming itself,” says Yulia. “Proteins will not undergo thermal changes in denaturation because that occurs in higher temperatures. All those temperature-sensitive vitamins and proteins will be stable in the cold solution in terms of agitation.”

Looking beyond hot and cold milk, Yulia believes there are just as interesting comparisons between dairy and plant milks. 

“There is a huge difference in their nutritional profiles,” she says. “Vegan milks usually try to get closer to the composition of dairy milk. I can say that, typically, one serving of bovine milk contains 120 milligrams of calcium while plant-based milk alternatives that are fortified contain higher levels of calcium than bovine milk.”

A factor that is not widely recognised as contributing to the reduced nutritional value of plant-based milk is sedimentation. “Calcium-fortified soy beverages average only 31% of the label claimed when unshaken and 59% on average when shaken.”

However, the primary limitation of plant milks is how different their chemical composition is from dairy. “For example, the lactose in [dairy] milk enhances the viability of calcium and other minerals,” says Yulia. “These components act together in order to ensure better bioavailability of nutrients.”

Additionally, the different chemical composition of plant milks, such as their lower protein content, affects their response to steam injection. This means that plant milks like oat, rice, and almond are more challenging to froth compared to dairy milk.

Nevertheless, steam injection inevitably impacts the nutritional value of milk – plant or dairy. However, this is primarily associated with higher temperatures, rather than the steam itself.

Those looking for an alternative may turn to new milk-frothing technology, offering baristas more precise temperature control, helping to preserve the milk’s nutrients – all while enhancing foam stability and maintaining the creamy texture so crucial to specialty coffee.

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Coffee shops are faced with a number of questions when deciding how to make cold brew coffee. For many, these questions set out to address one fundamental problem.

Even as its popularity exploded, cold brew was criticised for lacking a diverse range of flavours. Rory Rosenberg, roaster at Kaffa and owner of Oslo Cold Brew, acknowledges that there is some validity to these claims, and that it can “lack complexity and aroma in the cup”.

“Cold brewing coffee does not dissolve the solubles in ground coffee in the same way as hot brewing and, therefore, the result is quite different,” he says.

“It doesn’t matter if it’s from Sumatra or Brazil or Kenya – a classic cold brew immersion is going to result in chocolatey notes, and it’s going to be smooth and mellow,” says Randy Anderson, founder of Cold Brew Consulting.

Unlike extraction methods that use hot water, cold brew coffee methods struggle to effectively extract the volatile compounds linked to more complex flavour profiles.

Despite these challenges, the global cold brew coffee market was valued at over $400 million in 2021 and is expected to grow annually by 23% over the next five years, reaching approximately $1.3 billion by 2027.

To put the immense popularity of cold brew coffee into context, Starbucks sold 90 million Pumpkin Cream Cold Brews in 2020, surpassing hot Pumpkin Spice Latte sales.

In Rory’s opinion, this is what makes cold brew coffee so interesting – its popularity and the subsequent innovations around the segment are primarily driven by and shaped around the consumer: “It’s a market-driven product, rather than industry-driven such as Gesha varietals or nerdy barista tools.”

Different approaches to cold brew coffee

Surges in consumer demand have pushed specialty coffee businesses to reassess their cold brew offerings. For many, however, it can be a challenging menu item to master for a variety of reasons.

The Toddy system, or a similar immersion brew method, remains one of the more familiar techniques for making cold brew coffee. It involves an extended steeping period between 8 and 24 hours at room temperature or in the fridge.

According to Rory, this method is simple and provides a seven-day shelf life for your cold brew when kept refrigerated. However, there are significant drawbacks. For example, this is the technique commonly associated with more conventional flavour profiles. Additionally, there is a practical issue of finding space to store large batches of cold brew at under 5°C.

In response, various technologies have emerged to address these storage issues, including under-counter kegs with draft lines. However, the main drawback of these solutions is their considerable upfront costs.

Another challenge of cold brew coffee immersion is that it usually demands a higher coffee-to-water ratio, and can result in smaller yields compared to hot brewing methods. This can significantly affect a business’s bottom line, as they need to use more coffee to produce less liquid.

A number of innovations have entered the market to address this. For example, the Marco ColdBRU concentrate brewer provides a 30% higher yield than its top competitor.

However, it could be argued that many of these methods avoid addressing the elephant in the room – coffee extraction is easier and can yield more complex flavours when the brew water is hot. While it may seem contradictory with the concept of “cold brewing”, this may be the key to unlocking more flavour within this segment. 

“Pre-wet the coffee grounds with water at around the same temperature you would use for washing your hands,” says Randy. “If you pre-wet with that you’ve opened up those grounds to receive the water. You need to get that door open otherwise all you’re going to do is get these surface flavours and you’re not going to get the notes you want.”

Finding a suitable method

There are many factors that will determine which method is right for your specific business: How long are you willing to spend steeping cold brew; the level of quality and consistency you are hoping to achieve; and the upfront equipment costs. Rory argues that the initial investment can be incorporated into retail prices and recouped in a single summer season.

However, some businesses may opt for a different approach entirely. Brands like Tim Wendleboe and Fuglen choose to outsource their cold brew production. Having developed a recipe, they can send it to an external facility which produces branded RTD cold brew products.

“The benefits are low capital investment, good product development and attractive packaging solutions that the market is intrigued by,” says Rory.

RTD coffee exists at the intersection of convenience and cold coffees – two segments that consumers are showing a significant interest in. Considering the relative accessibility of outsourcing cold brew production, and the quality of the product it generates, it’s likely that an increasing number of smaller-scale roasteries choose this option.

Ultimately, the key to delivering the best cold brew product possible lies in carefully assessing the pros and cons of each method, and selecting which aligns with your business. At this point, one thing seems certain – no matter the size of your business, every coffee shop will need to find a suitable cold brew solution.

The rise of cold brew has been meteoric – so much so that some businesses may have omitted to appreciate the additional food safety risks.

The cold brew market grew by more than 26% in 2021 and is projected to reach a value of over $1.3 billion before 2025. While food safety concerns related to cold brew aren’t new, the recent surge in its popularity has brought more attention to the issue. Many in the industry are now seeking clarification of food safety protocols related to producing, processing, and storing cold brew.

Across the supply chain, coffee is exposed to many microbial risks during processing and production. This ranges from fungal and bacterial contamination during harvesting and fermentation, to risks during transport and its preparation into a consumable product. Specific microbial contaminants include bacteria such as E. coli and Enterobacteriaceae (including Salmonella).

Roasting coffee greatly minimises the risk of contamination, and brewing with heat makes microbial concerns basically negligible. However, as there’s no heating process in the production of cold brew, special hygiene requirements are required to manage these risks.

“Cold brew production involves the use of water and coffee grounds over an extended period without heat treatment – this environment is conducive to the growth of various microorganisms, including bacteria, yeast, and moulds,” says Krzysztof Barabosz, head of coffee at Hard Beans.

“Contaminants can come from the coffee beans, equipment, and the production environment. Without proper controls, these microorganisms can proliferate and pose health risks to consumers.”

In 2017, the US Food and Drug Administration (FDA) recalled a canned nitro cold brew because the manufacturer found that its processing could foster the growth of a toxin. This toxin can lead to illnesses that attack the body’s nerves and even be fatal. Such cases are rare, and luckily with this incident, no one reported a sickness from consuming the product.

With the demand for cold brew booming, the need for more rigorous food safety processes will not only ensure the safety of more customers, but could also safeguard the future of this emerging drink category.

Danger zone

One key factor that makes cold brew production vulnerable to microbial contamination is its acidity. Coffee is an acidic substance, with cold brew typically having a pH range of between 4.85 and 5.10. While this range is not conducive to the growth of many harmful bacteria, Krzysztof explains that microbial growth can multiply during brewing and storage – especially if the equipment isn’t adequately sanitised.

“The potential for microbial growth is compounded by the nature of the cold brew extraction process,” he says. “Because cold brew coffee is made using cold water and steeped for an extended time, there’s a possibility that microorganisms present on the coffee grounds or in the water can multiply over this duration.” 

Brewing, storing, and serving cold brew at the correct temperatures is another significant factor for cold brew.

“The ‘danger zone’, which spans temperatures between 5°C (41°F) and 60°C (140°F), is a critical range in which harmful microorganisms can rapidly proliferate in food, potentially causing foodborne illnesses,” Krzyztof says. 

“Cold brew coffee, despite being a chilled beverage, is not exempt from the risks posed by this temperature range, especially during various stages of its production, storage, and service.”

One major concern is botulism – an illness caused by a toxin produced by the bacteria Clostridium botulinum (C. bot.). When consumed, it attacks the body’s nerves and causes symptoms such as muscle paralysis, breathing difficulties, and can cause death.

The National Coffee Association lists this as the “primary source of danger” in mishandled cold brew, explaining that it can be found in canned, bottled or kegged versions. Although only around 110 botulism cases are reported in the USA each year, its potential risk has prompted widespread recalls of cold brew, oat drink, and low-fat milk.

“Botulism risk arises when conditions become anaerobic (low oxygen) and the pH levels rise, as might occur after in sealed or airtight containers like kegs,” Krzysztof says.

“These conditions can enable the growth and toxin production of [C. bot.], particularly if the cold brew is brewed and stored for a few days above the recommended temperature range.” 

Reacting to food safety concerns

Cold brew is mostly safe to drink, but contamination can happen due to lapses in hygiene during the production process. This means it is essential for manufacturers and coffee shops to be vigilant in handling practices.

The most common errors causing microbial contamination are insufficient staff training and poor personal hygiene. However, Krzysztof believes the primary cause is inadequate equipment sanitation

“In my opinion, it is the most common contributor,” he says. “Insufficient cleaning and sanitisation of equipment and surfaces used during cold brew production can introduce and promote the growth of harmful microorganisms.”

Due to the large number of risks that can occur at any time during the production process, manufacturers and coffee shops are increasingly adopting food safety plans and certifications to ensure safe practices.

Large producers and co-packing facilities must comply with regulations and obtain necessary certifications. An example of this is the low-acid canned food (LACF) certification, which is mandatory for all non-alcoholic consumables in the US. 

For retailers, food safety plans ensure all consumable products – including cold brew – meet certain safety standards. For instance, a Hazard Analysis and Critical Control Points (HACCP) plan has seven key steps that help reduce contamination risks.

“By implementing a HACCP Plan, retail locations can systematically identify potential hazards, apply appropriate controls, and ensure that critical safety measures are consistently met throughout the cold brew production and distribution chain,” Krzysztof says.

While HAACP plans and similar food safety protocols are effective in reducing contamination risks, they are typically not mandatory in retail settings as long as brewing and serving conditions remain outside the temperature “danger zone”.

However, as the cold coffee segment grows and gains more market share, enforcing strict safety protocols from production to retail could become vital in ensuring a consistent and safe product.

“As the global demand for cold brew continues to rise, the need for industry-wide education, standardisation of practices, and regulatory oversight becomes increasingly evident,” Krzysztof says.

“Ensuring consistent food safety practices in cold brew production and serving is crucial to maintaining consumer safety and upholding the quality of cold brew products worldwide.” 

While actual instances of health issues from consuming cold brew are rare, the risk of product recalls or failing food safety certifications is very real. As the segment gains more market share, it’s crucial for businesses to establish proper procedures sooner rather than later.

For many years, blends were arguably disregarded in the specialty coffee community. However, having featured in the winning routine of this year’s World Barista Championship, this is no longer the case.

Blends weren’t avoided for so long for no reason. They can be challenging to work with and can lack the clarity of flavour found in single origin coffee. So has the specialty coffee community reverted backwards, or has the way we roast blends developed?

A roaster must first choose blend components – typically including a base note, a mid-palate note, and a high note. Following that, they need to establish a ratio that will create a balanced profile.

However, certain factors can make this hard to achieve. For example, blending two or more coffees that have different bean sizes or densities could result in uneven roasting – with at least one component either under or over-roasted.

This is a common criticism of blends – they are often seen as too much of a broad brushstroke approach, especially when trying to create the nuance that specialty coffee demands. However, some argue that there is room for flexibility while still creating delicious blends.

“I wouldn’t say all components need to have uniform density and bean size,” says Stephen Gray, head roaster at Redemption Roasters. “Certainly less so density. Bean size will contribute to it, but I think you can easily switch up or down by a size or two and still roast blends quite successfully.”

In addressing the challenges of roasting coffee blends, there are two fundamental approaches – blending coffee before you roast, or blending afterwards. 

Pre-blend roasting

Pre-blending could be considered the riskiest method in terms of under or over-roasting individual components. Variations in bean sizes, varieties, regions, and even processing methods, can mean that coffees will roast at different paces.

However, some roasters argue that pre-blending encourages “interchange” – a process where coffee beans exchange and absorb each other’s flavours and aromas during the roasting process.

Additionally, pre-blending is a time-saving option as roasters can combine all the coffee into one batch.

“One of the biggest advantages of pre-roast blending is the logistical advantage,” Stephen says. “You can basically control batch size per blend, rather than working out how many of X component and how many of Y component you need to build up a blend.”

Ultimately, pre-blending is well-suited for roasters with high volume demands or when beans have similar physiologies. While no two coffees will roast identically, this approach can often lead to more consistent blends.

Post-blend roasting

On the other hand, with post-blending, the roaster can tailor a specific profile for each component. Many believe this preserves the distinct characteristics of each coffee while minimising the risk of irregular bean development.

“The argument against pre-roast blending is that you lose the ability to create the nuance between the individual components,” says Stephen. “You’re not roasting any of them to their best potential.”

However, Stephen suggests that there are still limitations to this argument.

“I mean, that argument taken to its conclusion realistically means you ought not to be blending until you brew their individual components, then you mix them in the cup,” he says. 

“If you’re post-roast blending, it’s because you want to bring out the best in each component in the roast, but they’re going to react differently in the grinder to each other.

“As soon as they go into the espresso machine, the shots are going to pull slightly differently depending on the ratio of components.”

However, according to Stephen, post-blending offers greater flexibility for roasters. When working with new coffees and untested blends, it enables them to adjust ratios in real time, making it a more reactive approach.

“On the other hand, if you have an issue with your blend, if you’re changing components, or if you detect something that’s problematic in the cupping, you can isolate what that problem is a lot more easily with post-roast blending,” he says. “You can figure out what component is causing that problem and adjust the roast accordingly.”

Both approaches have their merits, and choosing the right one depends on the individual business and its customers. Overall, blends offer consistency and potentially lower costs. However, they could be seen as more than this – operating in a creative space beyond roasting coffee from one lot or origin.

With clear appeal for businesses to integrate them more extensively, blends could be an area of further innovation within specialty coffee.

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Purchasing ground coffee offers clear benefits. For those without a grinder, and for those that prioritise a quick and uncomplicated brew method at home, it’s the obvious choice.

Outside of these factors, however, there are convincing reasons to buy whole bean coffee – and it starts with the roasting process. 

During roasting, coffee develops chemical compounds that give it flavour and aroma. After the roast is finished and the coffee is exposed to air, it begins to lose these compounds. This process is inevitable, but what we can control is what happens after – when the coffee is ground.

Essentially, grinding coffee increases its surface area, accelerating this process.

There is moisture naturally present from oils in coffee beans. When these oils are dissolved in water during the brew process, they help to create pleasant aromas and some of the more complex flavours found in coffee.

Since these oils are water-soluble, they can also be broken down by excess moisture in the air. When coffee is ground well before brewing, its increased surface area exposes these oils to moisture, leading to quicker breakdown and loss of flavour.

In contrast, freshly ground coffee preserves these oils and can result in more intense flavours and aromas in the cup.

Offgassing

Additionally, pre-ground coffee will alter the process known as “off-gassing”.

Freshly roasted coffee contains CO2 and other remnants from the roasting process, which can impact the quality of your coffee. Off-gassing is when coffee beans release CO2 into the air, starting immediately after roasting.

Allowing coffee to rest and undergo the degassing process generally enhances its flavour, complexity, and overall quality.

However, if the coffee has been ground ahead of time, the “off-gassing” process accelerates significantly compared to whole beans – as there is more surface area exposed to the air, leading to faster CO2 seepage.

In place of CO2, oxygen can enter the coffee and degrade valuable flavour and aroma compounds – this process is known as oxidation. Once coffee is ground, around 60% of its aromas break down within 15 minutes of exposure to oxygen.

Offgassing is a matter of finding the right balance and determining the ideal resting time after roasting. For whole bean coffee, the sweet spot can span from 3 days to 6 weeks. For pre-ground coffee, however, this window is significantly shorter. As a result, coffee that has been ground days before brewing can exhibit bland and stale flavours.

Dialling in grind size

Dialling in can be a challenge for even the most experienced home barista. Pre-ground coffee makes that task significantly more difficult.     

Every brew method required a specific grind size. When purchasing pre-ground coffee, it’s largely guesswork in determining the right size. Even if a coffee shop or roaster grinds it, variations in individual home setups can still lead to uncertainty.

Furthermore, dialling in the grind size might need incremental changes over time. For example, some home baristas like to adjust it as their coffee offgasses and “ages” — but this isn’t possible if the entire bag is pre-ground.

“It might be the case that our espresso grind size is too fine for some machines and too coarse for others,” says Aaron Torres, head of coffee at Ue Coffee Roasters. “If you have the ability to grind the coffee yourself, you are going to find the perfect grind size for your equipment for the best extraction possible.”

“Grinding coffee yourself is a massive win, to start with.”

Purchasing a grinder can be valuable for consumers eager to improve the quality of their home-brewed coffee, and happy to enjoy the process. While this is suitable for those willing to invest in the equipment, some people have different priorities.

As such, pre-ground coffee is a good choice for home consumers seeking a hassle-free and fast coffee-making process.

If pre-ground coffee is the preferred choice, there are still ways to ensure quality.

For example, Aaron suggests checking for a one-way valve on the coffee bag. This valve lets carbon dioxide escape while keeping oxygen out, which helps preserve freshness. Additionally, infusion brewers, such as a French press, can be more appropriate than percolator brewers when you have less control over the grind size.

At the same time, it’s better to consume a bag of coffee relatively quickly. The National Coffee Association recommends opting for smaller bags to maintain freshness, especially if you’re using pre-ground coffee.

Ultimately, there are ways to mitigate the challenges associated with pre-ground coffee. However, it’s important to recognise that once the coffee is ground, the clock starts ticking. To elevate the quality of your home-brewed coffee, a significant step forward would involve a switch to buying whole bean coffee.

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A coffee’s “varietal character” is shaped by its microclimate, including soil quality, temperature, rainfall, and sunlight exposure. Altitude, in particular, plays a crucial role in determining a coffee’s taste, with higher-altitude coffees generally considered higher quality than those grown at lower altitudes.

“The role played by altitude is just one of many equally important variables that are interrelated,” says Daniel Morales Espitia, independent coffee quality advisor in Colombia. “Altitude will usually be an advantage for certain varieties that can be adapted to those conditions – which are generally wetter and colder.”

This is why specialty coffee roasters often provide information about the elevation of a specific coffee. They may mention the farm’s altitude in meters above sea level (masl) or label the coffee as any of the following:

• Altura – Altura means “height” in Spanish and is used to describe high-grown, or mountain-grown, coffees
• SHB – “Strictly hard bean” usually refers to coffee grown at altitudes above 1,200 masl. SHG, or “strictly high grown” is often used interchangeably
• HG – “Hard bean” refers to coffee grown at altitudes between 900 and 1200 masl. HG, or “high grown” is often used interchangeably.

Despite these labels, consumers might not always understand why altitude is so important, and how it affects the coffee they are buying.

Why altitude is important

Crops take a longer time to grow at higher altitudes. As Daniel points out: “Altitude directly affects the development of any plant”.

The longer the coffee takes to develop, the more complex sugars it produces. This extended maturation process results in sweet profiles with greater flavour clarity. This is also why high-altitude coffees have higher bean density.

“In coffee, we have to take into account that at higher altitudes, metabolic development slows down and the fruit will ripen better,” says Daniel. “This will probably be reflected in a cleaner, brighter and smoother sensory profile.”

Additionally, higher elevations typically offer better drainage for crops than lower areas of the watershed. This means that less water is retained within the beans, leading to a higher concentration of sugars within the fruit.

Under these conditions, coffees develop more distinct flavours. Those grown between 1200 and 1500 masl commonly exhibit notes of citrus, vanilla, and cocoa. Costa Rica, Indonesia and certain regions of Mexico are examples of where coffee is grown within these altitudes.

Coffees grown above 1,500 masl become increasingly complex and can showcase a range of acidic, floral, berry, and wine-like notes. Notable regions include East Africa, Colombia and Guatemala.

In contrast, plants grown at lower altitudes experience higher temperatures and more light exposure, speeding up the plant’s metabolic processes. The results are bolder and often more bitter flavour profiles.

As such, the question of why high-altitude coffee tastes different is “simply due to the complexity in the cup”, says Daniel.

“Possessing that freshness and cleanliness of a profile from the highlands is simply magical.”

Will they always have the high ground?

While a coffee may come from a high-altitude region, it’s important to note that this alone doesn’t guarantee a high-quality cup; various factors during roasting and brewing can still lead to potential issues.

In roasting, a certain level of skill is required to unlock the full complexity of the coffee. “It will always be a challenge to roast high-altitude coffees,” says Daniel. “They are denser and also have high humidity, especially here in Colombia.”

Density plays a role in the bean’s ability to absorb heat – high-altitude coffees are more heat-resistant. This poses a challenge for roasters aiming to hit the sweet spot and balance their flavours.

High-altitude coffee can also be more challenging to brew. Higher bean densities often require a finer grind size, as desirable flavour compounds can be more difficult to extract. This can lead to issues such as channelling, especially with espresso.

At the same time, the superior status of high-altitude coffee may be under threat.

Many low-altitude, cheaper coffees are used for experimental processing methods that are gaining in popularity. These methods can develop fruitier and more distinct flavour notes, potentially presenting an alternative to the complexity previously offered only by high-altitude coffees.

However, some would argue that there is plenty of room at the top. With the demand for specialty coffee booming, there is space for high-altitude coffees and experimental processed coffees to coexist.

Ultimately, the way that high-altitude coffees naturally develop complex sugars, giving coffee its range of flavours, is what pulls many people into specialty coffee. For purists, it’s the reason that those coffees may continue to reign supreme.

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