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

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

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

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

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

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

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

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

Home coffee consumers appreciate the process

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

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

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

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

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

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

Online and physical spaces

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Branding and identity

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

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

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

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

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

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

Relationships

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cafezal

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

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

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

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

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

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

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

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

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

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

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

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

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

Other less guilty coffee options

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Coffee shop owner mistakes

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

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

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

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

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

Location, location, location

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

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

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

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

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

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

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

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

Budgeting for the unexpected

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

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

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

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

Operational mistakes

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

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

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

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

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

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

A DIY approach

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

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

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

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

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

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

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

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

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

Skills will be put to the test at Roast Masters

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

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

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

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

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

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

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

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

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

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

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

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

Get involved with Latte Art Live

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

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

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

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

Italy’s finest roasters at Milan Coffee Festival 2023

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Mistakes made by specialty coffee roasters

Starting and operating a business can be a daunting prospect – and it’s no surprise that there are innumerable obstacles and challenges lying in wait, ready to trip you up.

Beyond the more general difficulties associated with running a business, specialty coffee roasters must face the added complexity of variations between coffee harvests and a particularly volatile commodity price which – while many will be trading above this – invariably affects the entire industry.

With these continuously shifting parameters, managing the finances of a specialty coffee roaster could be considered a constant uphill battle. 

This can be made worse when a new business has spent ambitiously at the outset – for example, spending too much money on expensive coffee and equipment.

“Always start small with your equipment – not only are smaller roasting machines going to be a smaller initial investment, but if you are still learning how to roast or developing your roast style, then a lower capacity roaster will mean that you end up roasting more batches,” says Danny Wilson, head roaster at Ona Coffee.

“Roasting more small batches gives you more opportunity to practise your skills, lower costs if you make a mistake and if you blend many small batches together into an overall more consistent product.”

Roasting in small batches is certainly a good strategy for those just starting out. However, coffee is a difficult product to work with in more ways than one.

Many roasters also have difficulty managing their stock levels. Although there are programs designed to assist roasters with such tasks, Danny believes each business should create a system suitable for their specific needs – especially when buying multiple lots and coffee origins.  

“It’s important to understand that naming conventions like farm, process and producer will always need to adapt depending on the coffees you buy,” he says. “Different origins will follow different naming conventions and the more coffees you buy the more complicated this becomes, especially if you start buying multiple similar but distinct lots from the same producer.”

“Finally you should have a good understanding of how weight-loss of different roasting styles, samples taken for QC, and general wastage affects how much green coffee turns into finished bags on the shelf.”

Indeed, an average of 16% of the weight of coffee is lost during the roasting process. Beyond recognising this and properly accounting for it, specialty coffee roasters need a level of technical prowess to effectively manage this loss.

No strangers to the grind

Understanding how different coffee origins, varieties and processing methods will behave during the process takes years to master, and there are numerous shifting variables.

Yet, there is an expectation that each bag of specialty coffee will be as perfect as the last. However, coffee is a natural product – it is not uniform, it changes over time, and there are innumerable external factors that affect it; it seems, therefore, as though specialty coffee roasters do something similar to turning lemons into lemonade.

“Every day there are so many different variables you are always trying to keep track of – from environmental factors like temperature and humidity, different roasting approaches and different requirements from coffees – that the last thing you need is to introduce more chaos with poor organisation and planning,” says Danny.

“As a roaster, you should build consistency and routine into everything you do from warm-up procedures, roast tracking and maintenance as all can have a significant impact on cup quality.”

Implementing these protocols can also help to minimise wastage and improve the efficiency of your roastery. In Australia alone, the coffee sector generates over 65,000 tonnes of waste annually. Additionally, these protocols serve as a valuable resource to fall back on when the roastery team begins to get tired.

Specialty coffee roasters are no strangers to the grind – both literally and figuratively. The hours can be long, and the work physically demanding. This can create a situation where mistakes are more likely, such as inadequate between-batch protocols, under or overloading roast batches, or baking and scorching the beans.

In the moment, these mistakes can feel like the end of the world; particularly when you are dealing with specialty coffee – where each lot represents the hard work and dedication of farmers.

And while roasters should certainly treat their coffees with care and respect, being scared to make mistakes is counterproductive – it’s how you learn, it’s how you progress, and it’s all part of the process.

Don’t be afraid to make mistakes

Having navigated the roasting process where there may have already been a number of close encounters with mistakes, much of the danger actually lies after the roast is finished. How specialty coffee roasters market and share their products is crucial – now more than ever.

Finding the right avenues to sell coffee is becoming vital in today’s digital world, especially given the prevalence of social media and ecommerce in the sales landscape. Choosing which platforms to use can be difficult and can feel like an overwhelming decision.

“Most roasting businesses, especially when starting out, rely on returning or repeat customers,” Danny says. “These may be wholesale customers such as cafes or through retail sales to home baristas. Whichever platform you decide to work with should facilitate not only reaching new customers, but make return business as simple as possible.”

As a part of this, specialty coffee roasters must understand their customer base if they hope to engage them – online and off. Without this, they essentially don’t know who they are selling their coffee to, or what this mystery group enjoys.

“The modern specialty coffee market is flooded with a plethora of wildly different processing styles and flavour profiles,” Danny says.

“Understanding where your customers’ preferences and limits are with these flavours is crucial. Spending big on an experimental lot that is a little too extreme for your customers’ tastes is the easiest way to blow a huge hole in your green coffee budget.” 

As such, while this may not be the most glamorous task of being a specialty coffee roaster, conducting thorough market research will help ensure your product lands with the right audience.

This shouldn’t deter anyone from producing exotic coffees. If that’s your passion, find a way to do it.

“Start safe, build trust and familiarity with your customers and your coffee offering, then you can test out more exotic options in small batches using special releases or promotions.”

As with many things, the advice is: start with the basics, and don’t be afraid to make mistakes along the way.

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In recent years, specialty coffee in Spain has taken off. As the country’s architectural and artistic hub, Barcelona has been at the centre of this growth.

This has led to the emergence of several specialty coffee brands housed in stunning buildings, with beautifully designed interiors. Additionally, an effort to provide sustainable, less guilty coffee has shaped this movement.

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

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

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

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

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

Coffee Hackers

Having spent years learning how to farm and roast coffee, all while building relationships with people from various coffee-producing countries, Carlos Valderrama started Coffee Hackers.

This is precisely what sets Coffee Hackers apart – it’s built on a network of producers from across the world. For the past 15 years, they have been collaborating to improve the quality of the coffee they produce, generating greater value for themselves and their communities. 

“I am originally from Colombia, and my family used to have land where we used to farm coffee,” Carlos says. “Colombia had a massive crisis in the 60s, and our business began to decline.”

Having left Colombia, Carlos had already established a network of producers. “Indonesia, Malawi, Congo, Kenya, Uganda, Colombia, Bolivia, Costa Rica, El Salvador, Honduras, and across Central America,” he explains. “These relationships go beyond partnerships, they are friendships.”

As he started to source coffee from elsewhere, he used this as an opportunity to exchange knowledge. Based on his years of experience farming coffee, he could give his network feedback on how they could improve their processes.

“For years it was like a volunteering deal – why don’t you increase the time of fermentation here; what type of water are you using for this; how are you recycling water in your farm; and so on.”

This built the foundations for robust trading relationships – based on knowledge-sharing and collaboration. And Carlos continues trading directly with these partners today, instilling a culture of innovation, while standing as a reliable trading partner.

“We only work with farmers directly,” he says. “This is how I started my personal journey, and I want to keep it like that.”

On the consumption end

On the consumption end, Coffee Hackers’ two Barcelona locations are committed to minimising waste and reducing their environmental impact. They use kraft paper bags for their coffee, which are hand-stamped with organic ink. This is in contrast to the mass-produced packaging often shipped from overseas, where practices around such industrial production are less regulated.

Finally, Coffee Hackers are dedicated to delivering a high-quality product. They continue to small batch roast, despite the growing demand for their coffee. This ensures greater quality control and as much value being delivered to the end consumer as possible.

Maintaining this high level of quality also plays a crucial role in guaranteeing that the producers they collaborate with receive fair compensation and maximum value from their coffee.

NEØ Coffee House

Established in 2019, NEØ was the first zero-waste and vegan coffee shop in Barcelona.

“Our project is about making people think what’s behind one cup of coffee,” says Camille  Lepetit.

For NEØ, creating a business founded on the principle of zero waste came first. This founding principle is what drove them towards specialty coffee – as only then can they have more certainty over an environmentally responsible product.

“It starts with drastic decisions like choosing specialty coffee for quality and traceability – we believe that we have to know more about the product we are consuming,” says Camille.

“It is about the product itself and also what it involves in the hospitality and food industry to produce it, serve it and consume it,” says Camille. “In this way, taking time to find the best solutions for avoiding or reducing plastic and disposable packaging and materials has been a central focus for NEØ.”

A certain approach

Beyond that, Camille has a certain approach towards improving business practices and sustainability. For example, she believes collaboration is key for businesses to drive sustainability in the areas they operate.

“Working with local roasters (and partners in general) who share our values key,” she says. We’re all small and independent, so we can share our ideas, and solutions, help each other – working together to educate our customers.”

At the same time, businesses should be willing to adapt. Remaining reactive in the face of the industry’s environmental challenges is crucial for Camille, especially as prevailing ideas and thoughts can change so quickly.

“We began with this idea, and then we combined it with reality when we started the project 3 years ago – this means it’s not always perfect, but it’s real,” she says. “Sustainable solutions are constantly evolving, and people care more and more about it. We always keep learning and adjusting.”

Often, this doesn’t mean businesses must go after the most innovative and costly sustainability strategies. On the contrary, sometimes it means being aware of how your business is directly or indirectly impacting the environment, and simply putting an end to it.

“Sometimes sustainable solutions aren’t so ingenious or creative – it’s just about stopping doing something that’s harmful,” says Camille. “This is something we learned – ‘not doing’ is also a choice.”

“For example, we don’t have decaf coffee because, for us, it doesn’t make sense. The prevailing way to produce decaf is by using a lot of water, and we do that in countries that need this water for their people. At NEØ, we prefer to have a good arabica coffee, naturally low in caffeine and explain it to our customers – who are almost always okay with it.”

Less coffee, but better

And this is a central concern for NEØ – ensuring that consumers are a part of the effort towards sustainability.

“By understanding the product better, customers will want to know more about quality and sustainability,” says Camille. “We think it’s complementary – by increasing the value of the product, it also means more money for producers, to help them develop their process and take care of their local environment, and the people that live in it.”

Indeed, this ties into the brand’s overarching approach where they are striving to change the narrative on coffee – not as something we should take for granted, but something that is under threat, and that should be cherished. 

“Consuming less coffee, but better – this is our vision,” says Camille.

Other less guilty coffee options

Given the incredible rise in the popularity of specialty coffee in recent years, the choice for less guilty coffee in Barcelona goes on.

Harmony Coffee Roasters seek just this: “harmony” throughout the supply chain. Whether working with importers, or directly with producers, they ensure their sourcing practices are based on values of fair trade.

“It’s a family business with high-quality coffee,” says Camille. “They put so much passion into choosing their coffees and how they roast them – being small and taking care of the details.”

Slowmov is based out of Gracia, Barcelona. They supply NEØ, as well as a number of other coffee shops in the city. The specialty coffee roaster was the first in Barcelona to implement fully compostable packaging, which they rolled out in 2018.

Syra Coffee prides itself on using “single-origin, 100% arabica, fully traceable, socially ethical, and environmentally sustainable” coffee. They are focused on sourcing from small farms, where striking up a more personal connection to the coffee they use informs many aspects of how they operate. 

For the farming communities they purchase from, this connection empowers them to invest in their land and improve their farming practices to grow coffee in a more environmentally sustainable way. 

Right Side Coffee understands that teamwork and transparency are at the heart of good coffee. Since 2013, Right Side have been travelling to origin to build trading relationships, and also collaborate on farming and processing techniques.

This has not only helped drive up quality among their producer network, but has also allowed them to pay up to 500% above market price in some instances. 

NOMAD is perhaps the most well-known specialty coffee brand to come out of Barcelona. Since 2020, the brand has released an annual transparency report to demonstrate its commitment to producers. The 2021 edition includes the prices they paid at Free-On-Board, an explanation of the relationships between the roaster and the producers, a comparison of the prices they paid from 2021 and 2022, and information about their expenses.

Ultimately, if you take a long walk around the charming streets of Barcelona, you’ll likely stumble across some high-quality, less guilty coffee. As you marvel at Antoni Gaudí’s architectural wonders, having visited one of these coffee shops, you can take comfort in knowing you’ve made a responsible choice.

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

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

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

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

Barista mistakes

In the specialty coffee sector, baristas are focused – even fixated – on producing the best cup of coffee possible. This dedication stems from a good place: a genuine desire to improve and provide customers with the best possible coffee experience.

However, it can mean that other satellite tasks fall by the wayside. More often than not, the task that gets neglected is cleaning.

“A lack of cleaning is probably one of the most common mistakes that new baristas, and sometimes even old baristas, make,” says Alessandro Zengiaro, UK Latte Art Champion and head of technical for Assembly Coffee and Volcano Coffeeworks.

This often means baristas prioritise cleaning customer-facing spaces, but other functional areas get overlooked.

“Sometimes you look at the portafilter, take the basket out and it’s pitch black,” says Alessandro. “Cleaning can affect not just the taste of the coffee, which as a coffee drinker is my first concern, but also how the machine and the grinders operate.”

Indeed, cleaning isn’t just an aesthetic choice; avoiding it can have real consequences. Yet, this places significant responsibility on baristas to maintain expensive equipment.

Furthermore, there are certain myths surrounding coffee machine maintenance that can be difficult for new baristas to navigate. For example, while a thorough end-of-day clean is crucial, some baristas are commonly taught to soak their steam wands overnight – a situation where the chemicals and water can actually do damage.

As such, the responsibility to upkeep equipment can be a heavy burden, especially with a number of myths surrounding the subject. Recognising this could help to take the weight off for some baristas. 

Common technical barista mistakes

This problem is not limited to coffee machine clean-downs, of course. The entire process of brewing coffee is littered with myths and misconceptions. Just within the process of preparing the coffee puck, baristas are often taught techniques that can actually harm the quality of the extraction. 

For instance, tapping the tamper against the portafilter can create cracks and channels in the coffee bed; similarly, spinning the tamper can negate all the work done by a well-executed tamp.

Tamping with robotic-like consistency every time is difficult to master, to say the least. Yet, when espresso shots invariably pull at different speeds, baristas can become overly critical of their technique. This is just one more instance of how the demanding standards in specialty coffee can create unnecessary stress.

In response, the sector could embrace a more open and accepting approach to these sorts of mistakes. Not only are they inevitable – we are human, after all – but it could also foster a positive learning environment where baristas feel at ease; rather than stressed and anxious. 

Automatic tampers are becoming ubiquitous, and act as a solution to help mitigate some of these stresses. However, there are certain areas that automation can’t help with.

Dialling in

For example, dialling in coffee is a difficult skill to master – with many factors to consider and remember all at the same time. As such, it is easy to forget or overlook something.

“I see a lot of baristas change the grind size and try a shot, but it’s still the same extraction time – not realising that, due to retention, the previous change hasn’t kicked in yet,” says Josh.

Furthermore, the number of purges required can vary from one grinder to another. So, even if you remember to flush the chamber, a different grinder may make that process more challenging.

In general, dialling in coffee can be stressful for baristas, especially when the coffee shop is about to open. Some coffee shops only allocate 30 minutes to open, from setting up tables and chairs to dialling in the coffee.

Many people work more efficiently in a relaxed environment, and while it’s not always easy to control that in a coffee shop, allowing baristas enough time to dial in their coffee in the morning can set a relaxed tone for the day and improve productivity.

Re-steaming milk

For many baristas, especially those new to the job, steaming milk is where the most danger lies. Often a barista will judge themselves (and be judged) by the quality of their latte art. Indeed, this can become a point of frustration as it can be so difficult to perfect.

Specialty coffee shops frequently establish minimum latte art standards, which can create certain expectations and pressure regarding your skill level.

However, when it comes down to it, imperfect latte art doesn’t necessarily diminish the quality of the drink – as long as the texture and temperature of the milk are well-executed. Essentially, not being able to pour a beautiful rosetta isn’t the end of the world.

Yet, there are certain tips and tricks that will allow baristas to produce better milk. For example,  re-steaming milk is one of the most common barista mistakes in specialty coffee shops. The chemical changes that occur during steaming can not simply be repeated. Instead, the milk further deteriorates, the proteins and sugars will break down even more, and foam stability will diminish. It is therefore best to discard leftover milk after each pour.

However, this must be managed alongside wastage. For new baristas, it can be difficult to judge the correct amount of milk to pour into the jug. This is a reason why automated milk-frothing technology, such as Heylo’s milk module, is becoming increasingly popular. Not only is it able to create a perfect texture every time; but it can also consistently dose the ideal amount of milk – greatly minimising wastage.

Having the right attitude

In the specialty coffee sector, some argue that baristas should have an even greater focus on “service”.

“When I say service, I mean you are here to sell me something special,” Alessandro says. “We’re making specialty coffee, right? Tell me something about that.”

Indeed, this is especially relevant for specialty coffee where there is a greater emphasis on quality, how producers are innovating to improve value, and how the supply chain can be transparent about that.

As such, specialty coffee baristas have a level of responsibility in explaining that information to customers, conveying “the extra value of what you’re doing and what you’re serving”, according to Alessandro.

In a broader sense, this reflects a general mindset of successful baristas in the specialty coffee industry. They approach their work with enthusiasm, take pride in their role within the coffee value chain, and are committed to delivering that value to their customers.

There are bound to be mistakes along the way. Alessandro suggests that a level of curiosity towards specialty coffee is a valuable trait – reflecting a drive for continuous growth and improvement.

“For me, talking to people was effective, or when I had the chance to visit other coffee shops and see different approaches,” says Alessandro.

This represents an openness to learning that some established baristas may find difficult to embrace. Indeed, the pursuit of perfection has contributed to the perception of specialty coffee as elitist. What’s often overlooked is that this can be harmful to those working within the industry, as well as customers on the outside.

As a barista working in specialty coffee, the potential for making mistakes is nearly limitless. Fostering a more constructive environment across the industry could be highly beneficial – not only for newcomers, but for everyone involved.

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In the early days, specialty coffee was closely associated with light roasted coffee; so much so that it became deeply ingrained in its ethos. Today, many in the industry are turning away from light roasts. Does this say something about the direction specialty coffee is headed?

In some ways, specialty coffee favoured light roasted coffee as a response to the dominant presence of dark roasts across the industry. It offered a way for brands to differentiate themselves from large, commercial coffee companies that adopted traditional roasting styles.

Leading the charge, roasters from Norway and Scandinavian countries drove the popularity of light roasted coffee. “Nordic-style” roasting started to gather momentum in the early 2000s, with Scandinavian baristas winning six of the first seven World Barista Championships.

Beyond the competition stage, influential Nordic roasters like Tim Wendelboe and Solberg & Hansen inspired the broader sector to roast lighter and celebrate the natural attributes of single origin coffees.

Indeed, this was the primary selling point of light roasted coffee. With less development time in the roasting process, the “varietal character” of the coffee is left intact. Unaffected by “roasty” flavours, specialty coffee’s light roasts tell the customer as much about the journey from farm to cup as possible.

Today, however, specialty coffee has grown in popularity to the point where it must appeal to a larger, wider audience. In this effort, brands are taking a broader approach to roasting.

Medium roasts for a broader audience

While light roasts have been celebrated within specialty coffee circles, they aren’t without criticism – often perceived as “sour” or “hay-like”.

In some ways, the rising popularity of medium roasts is a response to this. They act as a point of access for newcomers to specialty coffee – helping to bridge the gap between light roasts and what the sector’s growing audience has been previously familiar with.

At the same time, brands have started to shift away from designating their coffees to a particular roast level. Historically, light roasts have been associated with brewing filter coffee, while more developed roasts have been used for espresso.

And although coffee shops and consumers have embraced this characterisation, the increasing popularity of medium roasts and “omni roasts” – which are developed for all brewing styles – is seeing a diminishing focus on roast level to define coffee, and more emphasis on other features, such as flavour notes and processing. 

“There is definitely a lot of medium coffee out there, but I think more what has happened is the centre of what specialty coffee is has moved away from talking about things like roast levels,” says Josh Tarlo, founder of Headstand and former UK Barista Champion.

“I don’t think that light roasts have become less of a part of specialty – it’s more that the advertising around it is diminishing,” Josh says. 

While this may be the case, a broader push towards medium roasts has widened the scope of specialty coffee. Now, more balanced and traditionally “coffee-like” flavours exist to draw in new customers – customers that, before, may have been alienated by light roasts.

Is light roasted coffee old news?

In general, medium roasts cater more to what customers new to specialty coffee expect, or are familiar with. This also extends to the way in which consumers drink their coffee.

Historically, light roasted coffee was closely associated with pour overs, and a “no milk, no sugar” approach. However, a 2021 survey found over 70% of UK coffee consumers regularly drank their coffee with milk. As an increasing number of “regular” coffee consumers make the switch to specialty coffee, this is a figure the sector will have to take more seriously.

And as specialty coffee strives to capture a larger audience, milk-based drinks play a central role in that effort. For these drinks, medium roasts are often preferable because the flavours better complement milk; whereas the delicate flavours of light roasted coffee can be lost.

On top of this, light roasted coffee is often viewed as harder to work with. Given their higher bean density, brewing light roasts often requires a finer grind size. In some cases, this can cause extraction issues, such as channelling when brewing for espresso, which can lead to sour cup profiles.

In contrast, medium roasts are considered easier to work with and extract a balanced flavour profile from. In this sense, if coffee shops choose to turn away from using light roasts, this may be driven by pragmatism.

However, some believe light roasted coffee shouldn’t be painted with such broad brushstrokes. Furthermore, the familiarity that many consumers have with bitter flavours may make them more accepting and receptive to a poorly executed dark roast, but light roasts don’t benefit from the same level of lenience. 

“I don’t think light roasts are harder to work with, I just think that badly made light roasts do not complement milk that well and we are less used to those flavours,” says Josh. “Poorly brewed dark roast is not particularly nice, but dark sugar and slightly bitter flavours are very familiar to us, so it doesn’t get thought of in the same way.”

Despite having the odds against them, light roasted coffee has played a central role in the growth of specialty coffee. As such, consumers could be more attuned to them than originally thought.

“I think that the massive growth of specialty coffee during a period of using lighter roast shows that their reception has generally been positive,” Josh says.

Ultimately, while medium roasts are becoming more prevalent in the specialty coffee industry, it is a stretch to say they are replacing light roasts. Rather than pitting the two against each other, this shift can be seen as another step towards the growing appeal of specialty coffee – and a broadening of its horizons.

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For quite some time, the way that people drink coffee has been changing. It seemed inevitable, then, that it would cease to be limited by the daytime, and break into the night.

Historically, traditional 8am to 4pm operating hours haven’t given cafés much time to generate sales. However, the industry has evolved in recent years in a way that allows businesses to extend this window, and serve evening coffee.

For example, as a more health-conscious, younger demographic enters the consuming market, many are shifting away from alcohol and seeking spaces that provide an alternative to bars. In some cases, an evening coffee has become a popular choice – whether in a coffee shop, or at home.

“Coffee is often associated with social gatherings and spending time with friends,” says Vladyslav Demonenko, Ukrainian Brewer’s Cup Champion and World Vice Champion of Coffee in Good Spirits 2022. “In Ukraine, filter coffee is a popular choice for evening parties, along with craft beer or natural wine.”

Many find superautomatic coffee machines ideal for serving café-quality drinks at parties. For example, Carimali’s SilverTwin can create a variety of beverages at the touch of a button, making it especially useful when hosting guests. Furthermore, their ease of use frees up hosts to enjoy their company instead of worrying about the brewing process.

As more individuals become dedicated to home brewing, and seek to improve the quality of the coffee they drink in the house, they are also increasingly focused on creating quality coffee cocktails. In other words, the coffee prosumer has also become the at-home mixologist.

In this case, a superautomatic coffee machine offers the advantage of reliably producing a consistent and delicious shot of espresso. This allows the user to concentrate on the mixology aspect without having to worry about the coffee’s quality.

“With a superautomatic espresso machine, you can create a solid base for your drinks and let your imagination run wild,” says Vladyslav. “It’s simple – get nice beans and open a new world of coffee drinks.”

Caffeine + alcohol 

Cocktails serve as the primary and most obvious gateway for coffee into the evening hours. Nevertheless, caffeine is frequently consumed at night for other reasons. For instance, if someone feels sluggish, they might have an espresso shot to boost their energy.  

In a similar way, people may drink coffee to mask drunk behaviours, making them feel more alert or capable than they truly are. This can have dangerous consequences – not only because they may lose a sense of awareness, but also because it can give them a false sense of being able to consume more alcohol – leading to a risk of excessive drinking and the ramifications that come with that.

Furthermore, recent health studies advise against mixing alcohol and caffeine due to the heightened risk of dehydration, potentially causing dizziness. For this reason, many people choose to keep the two separate on their nights out.

This doesn’t mean that caffeine doesn’t become a part of their party experience somehow, however; but this typically happens the following morning.

“As someone with a medical degree, I can confidently say that coffee is not a cure for a hangover, ” Vladyslav says. “While coffee can help with focus, it’s not a solution if you’re already feeling unwell.”

Ultimately, if you’re choosing to mix caffeine and alcohol, it’s important to do so in moderation. However, enjoying an occasional evening coffee cocktail won’t harm anyone, and it creates an exciting opportunity for coffee to enter the nighttime. 

The future of evening coffee

Indeed, this could be an exciting moment for coffee and alcohol.

There are already a number of RTD coffee cocktails on the market, with espresso martini cans having a regular presence in some major food stores, for example. However, this segment is still in its infancy. As the global demand for RTD explodes, coffee cocktails have real potential to thrive within this expanding market.

Beyond RTD, Dunkin’ Donuts has already recognised the potential of coffee and alcohol. Last month, the US coffee and doughnut company released its “Spiked” range of hard coffees. Such a commitment by a major brand to the coffee and alcohol segment is a sign that this may really just be the start.

It could also indicate something else. Dunkin’ is a leader in providing convenience in the coffee industry. Out of its traditional locations, 59% operate a drive thru, and those units have 23% higher sales volume than other traditional locations.

What Dunkin’s Spiked Coffees show is that convenience will be a major driving force within the coffee and alcohol segment – something that’s reinforced by the growing popularity of RTD coffee cocktails.

This may be at odds with the traditional idea of how hard coffee is consumed – for example, being savoured at a bar. However, convenience shows no signs of slowing down, and is indiscriminately shaping all segments within the coffee industry.

As such, while evening coffee is an example of the industry breaking free of its conventions, it is likely that it will still be governed by the same factors as in the daytime. As more brands begin to offer their own version of hard coffee, or however they choose to respond to the growing demand for evening coffee, the trick will be in the interplay between providing an exciting, high-quality product and delivering it to the market in a convenient way.