Like many other competitions in the coffee sector, the WBC relies on a number of sponsors to provide equipment, products, and funding to run the event. For competitors, this means they have to use specific espresso machines and grinders, as well as any other particular products provided to them.

There are clear benefits to this. The most obvious is that bringing your own espresso machine or grinder to the competition is costly, not to mention a logistical nightmare. However, not all World Barista Championship competitors have equal access to official equipment prior to the competition. This means they must practise with different machines and grinders. 

So, does this put them at a disadvantage to other baristas? To find out, I spoke with a WBC competitor and a WBC coach. Read on to find out what they had to say.

You may also like our article on what the plant milk rule means for the future of the WBC.

What equipment does the World Barista Championship provide to competitors?

Every three to five years, the SCA announces its chosen qualified sponsors for the WBC, as well as other World Coffee Championships. The process for choosing new sponsors involves a set of rigorous standardised testing for the specific products or equipment up for selection. It’s also based on a number of different criteria set by the SCA, including:

• Testing machine performance and consistency
• The company’s capacity to provide funding and to support the WBC community
• Whether the company’s values align with the SCA’s mission

If their application is successful, a company will then have to provide the SCA with espresso machines, grinders, or other pieces of equipment to use at the WBC. In return, these brands receive promotion at the event – potentially increasing interest among the wider specialty coffee community, too.

Alongside espresso machines and grinders (which are arguably the most important pieces of equipment used at the World Barista Championship), other qualified sponsor categories include:

• Cleaning products
• Water filtration
• Plant-based beverage – a new category announced in late 2022 following the rule change allowing plant milks to be used at the competition

Qualified sponsors & equipment for the 2022-2025 season

On 12 January 2022, the SCA announced the qualified sponsors for the 2022 to 2025 World Barista Championships. The most significant changes were the new espresso machine and grinder sponsors.

In summary, the Tempesta espresso machine by Barista Attitude is the qualified espresso machine sponsor for 2022 to 2025. This machine – which is a relatively new model – replaced Victoria Arduino’s VA388 Black Eagle espresso machine.

The Mythos ​​MY75 by Victoria Arduino, meanwhile, is the qualified espresso grinder sponsor for 2022 to 2025. This model replaces Mahlkönig’s Peak and EK43 (S) grinders. While many baristas are certainly familiar with the Mythos ​​MY75, it became clear that when the SCA made the sponsorship change announcement, some people were concerned about losing the ability to use two different grinders.

However, concerns about losing the ability to single-dose coffees were resolved when Victoria Arduino designed a single-dose funnel specifically for Mythos grinders. This means competitors won’t lose the freedom to brew several different coffees in their routine.

Is the requirement to use sponsored equipment a bad thing?

Without qualified sponsors, it would undoubtedly be challenging for the SCA to host the WBC in a different country every year. In line with this, it’s clear they are a necessary part of the competition.

Moreover, supplying each competitor with the same espresso machine and grinder certainly helps to even the playing field. For the majority of competitors, bringing their own machine or grinder to the competition would be anywhere from difficult to impossible. 

However, we also need to acknowledge that not all baristas have equal access to the same equipment for training and practice.

Let’s look at both the benefits and disadvantages of using official equipment at the World Barista Championship.

The case for using sponsored equipment

There are many different espresso machines and grinders available on the market. In turn, it’s inevitable that competitors from all over the world are likely to be more comfortable with certain models. This is mostly based on their geographical location and which brands are available to them. Their budget is also a key factor if they need to invest in equipment themselves.

Junior Vargas Otero is the manager at Bean and Water coffee shop and a four-time Austrian Barista Champion.

“Using official World Barista Championship equipment helps to increase consistency in all competitors’ routines,” he says. “Using the same espresso machines and grinders on stage, as well as for training, will only serve to improve consistency, which is key at the WBC.”

Even if two different espresso machines or grinders perform to a similar standard, there will still be some subtle differences between the two. Some of these could include:

• Producing slightly different grind sizes and particle size distribution, even at a similar grinder setting
• More noticeable weight discrepancies between doses
• More variations in brew temperature, length of pre-infusion, and flow rate control

But do all competitors have equal access to the same equipment?

Realistically, not all competitors have the same level of access to official WBC equipment. For example, baristas from more economically developed countries are more likely to have access to sponsor espresso machines and grinders than competitors from less economically developed countries.

Ultimately, this could mean that some WBC competitors will be using the official equipment for the first-time ever during their routine in the first round. This could put them at a significant disadvantage compared to baristas who practised on official equipment – and who are therefore much more familiar with these machines and grinders.

Federico Bolanos is the founder of Alquimia Coffee Company and a World Coffee Championship coach. In total, he has coached three World Barista Champions, three WBC finalists and five semi-finalists, and 15 National Barista Champions.

“Competitors can technically practise on any kind of equipment and still have a shot at winning,” he says. “However, those who can practise with official WBC equipment will be able to dial in and calibrate their coffee to a higher standard.”

Junior, meanwhile, emphasises that competitors also need to focus on other aspects of their routines, which could potentially have more of an impact on performance.

“You need to choose the right coffee and focus on the overall concept of your routine,” he says. “Consistency is also key, as well as your training routine, your speech, and your movements on stage.

“Competitors should focus on mastering what they already have and already know,” he adds. “This could include scoring as high as possible in the technical category, as well as being creative in the signature drink round.”

Improving accessibility to create a more equal playing field

There has been criticism about the exclusivity and inaccessibility of the World Barista Championship for some time now. In line with this, it’s important we take into account how access to official equipment plays a key role in this conversation.

“Using the same equipment at national competitions and the WBC would be an advantage,” Junior explains. “However, national competition hosts have different sponsors, so they can only run the event with the equipment they are given.”

More training opportunities

Both Federico and Junior suggest that competitors could have more time to practise using official WBC equipment.

“Prior to the world finals taking place, there should be more time slots allocated to training at a dedicated facility,” Junior says. “That way, competitors have more time to become familiar with the espresso machine and grinders.”

Federico agrees, saying: “Perhaps qualified equipment sponsors could open training facilities in partnership with global distributors.

“This would allow competitors who don’t have access to or can’t buy the equipment to be able to train using official equipment,” he adds.

Another option could be to provide WBC competitors with more than one espresso machine and grinder at a range of price points, thereby making it more accessible.

“It would be interesting to see if having more than one equipment sponsor for the espresso machine and grinder categories could help improve accessibility,” Federico tells me. 

However, as mentioned previously, different espresso machines and grinders will perform differently. Ultimately, this means some competitors could have an advantage over others.

Other ways to improve accessibility

Alongside having access to the same equipment, Federico and Junior suggest that competitors could also use the same coffee.

However, Federico points out this would be difficult to accomplish successfully.

“It’s not an easy task to fulfil if all competitors were to use the same coffee, also roasted by the same roaster,” he tells me. 

“Competitors could also have a sponsored or certified WBC coach, or be able to present in their native language,” Junior says. “Another way to level the playing field would be to create an open service round – similar to World Brewers Cup.

“Baristas could use the same coffee, espresso machine, and grinder,” he adds. “They would be judged based on pure technical skill and workflow.”

The role of the qualified sponsors at the WBC is clearly a big part of the competition’s structure. Without them, we wouldn’t have one of the most innovative and exciting events in specialty coffee.

However, we also need to examine just how accessible this equipment is. An excellent barista should be able to adapt to different espresso machines and grinders. But in a high-stakes environment like the WBC, this isn’t always easy.

And with plenty of conversation around improving accessibility and inclusivity at the WBC, it will be interesting to see how the future of the competition changes – including the official equipment requirements.

Enjoyed this? Then read our article on whether the World Barista Championship is too exclusive & expensive for competitors.

Photo credits: Junior Vargas Otero, Specialty Coffee Association, World Coffee Events

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This is a major issue for both coffee businesses and consumers. As many coffee shops and roasters have to absorb some of these rising costs – tightening already slim profit margins – their customers have started paying higher prices, too.

Moreover, with fluctuations in inflation rates and food and energy costs in recent months, is it likely that consumers will have to keep paying higher prices for specialty coffee?

To find out, I spoke to two European roasters. Read on to find out what they had to say.

You may also like our article on whether coffee roasters should add robusta to blends if arabica prices increase again.

The impact of rising costs on coffee businesses

For months now, inflation rates have been rising around the world, driven largely by increases in the cost of two things: food and energy.

This is mainly attributed to the lingering effects of the pandemic and conflict in Ukraine, the latter of which began more than a year ago. As a result of this increased pressure, coffee shops and roasters have been dealing with a sharp increase in prices.

Rob Berghmans is the founder of Caffènation, a specialty coffee roaster which operates several locations in Belgium and one in the Netherlands.

“In recent months, the price of milk increased by 20%, staff wages rose by around 10%, and energy costs went up significantly,” he says. “However, although there have been a lot of price increases recently, not all of them are having such a big impact. 

“We had to increase the price of our coffee by an average of €3 (US $3.82) per kilogram,” he adds. “The average increase in the price of our green coffee was higher, but we managed to order larger volumes of coffee and save money on shipping.”

Although a price increase of €3 per kilogram of roasted coffee appears quite high, Rob explains that it’s only a small price increase per cup of coffee.

“Generally speaking, you can make around 100 cups of coffee with 1kg of roasted coffee, which equates to a 3 cent increase per cup,” he tells me.

Price and quality

Scott Tedder is the head roaster and a green coffee buyer at Bonanza Coffee in Berlin, Germany. He tells me that despite prices for green coffee remaining volatile in recent months, higher prices don’t always reflect higher quality.

“We’re used to paying higher premiums for higher-quality coffees, but now it seems as though quality isn’t necessarily going up, while prices increase significantly,” he explains.

Scott adds that it can be difficult to effectively communicate these price increases for both wholesale clients and end consumers.

“We have had to increase both our wholesale and cup prices,” he says. “The price per cup of coffee doesn’t need to be increased so much because of the amount of coffees you can make from 1kg of roasted coffee, however, we had to increase our wholesale and retail prices more significantly.”

How can coffee shops absorb costs?

Consumers are clearly paying more for a number of food and beverage products – including specialty coffee. However, without many coffee businesses (especially smaller chains and independents) absorbing costs, prices would be even higher.

For any business, absorbing costs essentially means that they bear the brunt of a price increase, rather than passing it along to the end consumer.

Scott explains how Bonanza has been able to absorb rising costs.

“Thankfully, we have a fairly large variety of coffees on offer, which range from more high-end lots to larger volume and more affordable lots,” he tells me. “In turn, we can absorb some profit losses in different ways – largely based on the volume of different kinds of coffee we sell.”

However, Scott adds that cost absorption on a more long-term basis isn’t always sustainable.

“Sometimes we do need to raise prices,” he says. “We take the hit where we can, as everyone across the supply chain does, however, the bottleneck lies at the end with the final customer. 

“Having to communicate that is an issue, but in comparison to other industries where prices also rise, customers are generally more understanding,” he continues.

How do price increases affect consumer behaviour?

Even with clear and transparent communication with customers about why prices are increasing, coffee businesses can still face difficulties if prices rise too much.

The most important question for specialty coffee shops and roasters is whether price increases will deter customers from purchasing their products and visiting their businesses. 

“Any increase in price will surely lead to a change in consumer behaviour,” Rob says. “Maybe they will become more price conscious, which means that coffee shops may need to focus on being more affordable than their competitors.”

However, despite the price of a cup of coffee increasing in recent months, it’s clear that coffee consumption isn’t slowing down. For instance, in its most recent National Coffee Data Trends report, the National Coffee Association found that coffee is the most consumed beverage in the US.

“Around the world, the price of many things is rising, so I think it’s only normal that the price of a cup of coffee is also going up,” Scott says. “For many people in certain countries, coffee is an ‘essential’ purchase, so an extra few cents per cup doesn’t have that much of an impact on them.

“We see a more noticeable change in consumer behaviour in countries where wages aren’t as high, so similar price increases will be more significant for these consumers,” he adds. “In Berlin, for example, [which is a more economically-developed city], some people were surprised that it took us so long to finally raise our prices.”

Are price increases for consumers fair?

Whether or not coffee shops raising prices for consumers is fair isn’t a simple question to answer. Scott believes that first and foremost, businesses need to ensure their customers understand exactly why costs are increasing.

“Communication is key,” he says. “In some cases, consumers have to pay more for coffee, and they need to understand why. 

“When you go to larger coffee chains and see the prices that their consumers pay for a single drink, I think the higher prices that specialty coffee shops charge are justified,” he adds.

However, for customers who have lower disposable income, any kind of price increase is sure to make it more difficult to continue buying coffee. 

At the same time, roasters need to also ensure that producers receive a fair price, as well as dealing with increasingly complex logistics in the supply chain. Ultimately, it’s about achieving some kind of balance – even if everything is getting more expensive.

Maintaining coffee quality

Scott explains that one of the most important factors for roasters and coffee shops to consider is paying and charging fair prices, as well as ensuring coffee quality is maintained or increased.

“It’s frustrating to see prices of some coffees almost doubling, while the quality doesn’t increase as well,” he says. “We have unfortunately seen some producers who have simply stopped producing high-quality lots we were buying because the costs are too high.

“Instead, they sell their coffee to local co-operatives [because it’s more financially secure for the producers],” he adds. “Being able to pay premium prices so that producers are able to invest more in their coffees is important to specialty coffee.”

For coffee shops and roasters around the world, avoiding price increases has now become impossible. And although the price of a cup of coffee has certainly increased in recent months, it’s not clear how much further it could rise.

At this point in time, interest in specialty coffee remains strong despite inflationary pressure. However, if this upward trend was to continue and outpace other price increases in major consuming markets – things could certainly change.

Enjoyed this? Then read our article on how coffee roasters can reduce costs.

Photo credits: Bonanza Coffee, Bogenna Ivana

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Traditionally, coffee is processed using washed, natural, and honey processing methods. In certain Asian countries, other processing methods such as wet hulling (or Giling Basah) and Monsoon Malabar have also been in use for decades.

However, now more than ever, there are a seemingly endless number of ways to process coffee. From anaerobic fermentation to carbonic maceration, these experimental processing methods help to enhance coffee flavour – and even create new ones.

Flavoured and infused coffees are also part of this conversation. This is when producers purposefully introduce other ingredients when processing coffee so that the green beans absorb or take on certain sensory attributes.

But as part of the broader discussion on how these coffees can fit into the specialty sector, it’s important that we differentiate between the two. To learn more, I spoke with three coffee professionals. Read on to find out what they had to say.

You may also like our article on issues with infused coffees.

What are flavoured and infused coffees?

It can be difficult to define exactly what infused and flavoured coffees are. There are no formal industry terms for these coffees, so definitions are largely down to personal opinions.

Nanelle Newbom is the Sales West representative at Equal Exchange. She is also a roaster and green buyer at Torque Coffees. She explains what she considers to be a flavoured coffee.

“It’s when you add other separate ingredients to either green or roasted coffee in order to create a new flavour,” she says. “In my opinion, altering the flavour of a coffee by adding yeast strains or controlling the levels of oxygen during processing doesn’t create a flavoured coffee.

“However, I think adding certain ingredients, such as cinnamon sticks, to the fermentation tank during processing results in a flavoured coffee,” she adds.

Another important point that Nanelle raises is whether the ingredients added are natural or artificial.

“For many coffee professionals, the difference between adding natural and artificial ingredients is more of a sliding scale,” she explains. “The answer is not always so clear because what we define as a flavoured coffee can differ greatly, it doesn’t necessarily make a conflicting opinion incorrect.”

Comparisons to infused coffees

Saša Šestić is the founder of ONA Coffee and Project Origin. He is also the 2015 World Barista Champion and an expert in fermentation processing techniques – particularly carbonic maceration. In 2021, Saša wrote two articles for Perfect Daily Grind: one about issues with infused coffees and the other answering common questions about infused coffees.

Saša explains his definition of an infused coffee. 

“It’s the addition of particular ingredients and flavourings,” he tells me. “These could be essential oils, spices, acids, herbs, fruits, vegetables, or any other ingredient. We must be able to detect the presence of these ingredients or flavourings in the final beverage.

“Infusion can happen during fermentation, when the coffee is drying on patios, during storage, or in barrels,” he adds. “Coffee can be infused when it’s green, or after roasting, or even once the coffee is ground.”

Nanelle, meanwhile, believes that infused coffees are mainly created when you add ingredients or flavourings during processing.

What about barrel aged coffee?

Barrel aged coffee is another form of flavoured coffee. This involves placing green coffee inside of barrels which have been used to manufacture beverages such as whiskey, wine, rum, and other alcoholic drinks.

Steven Restrepo is the Head of Coffee at Café de Colita. He explains the purpose of barrel ageing coffee.

“You want the green coffee to absorb some of the flavours of the barrel,” he tells me.

As green coffee is highly susceptible to a number of environmental conditions, the wood of the barrel will influence the flavours in the coffee. Typically, this practice results in fruity, fermented and more “funky” flavour notes which are often indicative of the product which was previously made in the barrel.

“I roasted a few batches of barrel aged coffee a few years ago,” Nanelle says. “People were really interested in it, and it sold very well as both retail bags and by the cup.

“Personally, I prefer smelling this coffee over drinking it, but it certainly generated a lot of interest,” she adds.

So what are the differences between infused and flavoured coffees?

The definitions of both flavoured and infused coffees largely rely on the opinions of coffee professionals. In turn, gaining a clear understanding of the key differences between the two is difficult.

“Flavoured coffees are those which have been modulated using fermentation and the addition of yeasts and bacteria, as well as by adding artificial flavours,” Steven says. 

While Saša believes that infusion can happen at any stage of the supply chain, Steven thinks otherwise.

“Infused coffees are ones which have been infused with artificial flavours after roasting,” he explains.

Nanelle, meanwhile, provides another perspective.

“There are many coffees which include added supplements like CBD or collagen, for example,” she tells me. “These are often referred to as ‘infused’ coffees, but whether they are infused after roasting to avoid denaturing or otherwise destroying the additional supplement is relatively unknown.”

However, Nanelle further explains that the line between infusing and flavouring coffee can be blurred.

“For example, you can add yeast used for beer production into the fermentation tank, which I consider to be controlling the fermentation process, but not infusing the coffee,” she says. “But, I would consider adding hops during processing to result in infused coffee.

“People can also add different fruits, which blurs the line even further,” she adds. “Fruit is fermentable and produces different sugars which yeast strains feed on, but fruit also imparts its own flavours, so I would say it results in infused coffees.”

It’s clear that there are many challenges when it comes to defining the difference between infused and flavoured coffees. However, Saša expects that this will change in the future.

“I anticipate that as we learn more about the complexities of infused and flavoured coffees, the definitions will change and evolve,” he says.

Are these coffees beneficial to the specialty sector?

There is certainly an argument that infused and flavoured coffees can cause a number of issues, especially when it comes to a lack of transparency.

Nanelle says that ultimately, it comes down to whether or not the addition of flavour adds value.

“Any flavour or infusion added once the coffee reaches its export destination takes away value from producers,” she says. “It removes all the intrinsic value of terroir, farming best practices, and processing.

“Instead, it adds value for roasters by removing it from producers,” she adds.

Steven, meanwhile, says infused and flavoured coffees allow producers, traders, and roasters to offer a new kind of product.

“You can enhance flavour profiles without adding any ingredient to the roasted coffee,” he explains. “Our clients ask for personalised, unique products, so why not support farmers to achieve this? 

“As long as there is demand for these types of coffee, we will create them,” he adds.

Is there a market for these coffees?

Although opinions and preferences on flavoured and infused coffees are divided among industry professionals, Steven says that there is clearly a market for these types of coffees.

“What started our journey into fermentation processing techniques was our clients in China asking us to look into whisky-infused coffees,” he tells me.

After initial success, Steven explains he experimented with adding different ingredients.

“We used apple, orange, strawberry, chocolate, chewing gum, and lemon,” he adds. “But our best-selling infused and flavoured coffees are passion fruit and cinnamon.”

In addition to these coffees, Steven believes there is significant demand for extended fermentation processing techniques.

“Prolonged, controlled, or newer fermentation processing methods are all the rage in specialty coffee – demand is high and continues to increase,” he says. “China, South Korea, Japan, and Saudi Arabia are some of the leading markets for these coffees.”

Nanelle agrees, saying that demand from roasters and consumers alike is growing.

“Some of these coffees are more targeted towards the end customer, while some are geared more towards roasters,” she explains. “Even small or relatively newer roasters want to drive innovation and want to differentiate themselves.

“This puts producers in a strong position to market a newly expanding range of products – potentially at a higher price, too,” she adds.

Transparency is key

Many coffee professionals are in agreement that in order to obtain the most value from these coffees, there needs to be complete transparency about how they are flavoured or infused.

“For instance, if a roaster uses additives to flavour or infuse the coffee, then there needs to be open communication about this process so that no value is stripped from producers,” Nanelle explains.

Steven agrees, saying: “In my experience, some people aren’t transparent enough about their flavoured or infused coffees.

“We are open to sharing our techniques because it takes years to learn how to do it successfully – and even longer to master them.”

However, he emphasises that complete transparency about flavouring and infusion processes would be beneficial to the coffee sector.

“People who don’t fully understand the work that goes into these procedures – and thereby the uniqueness of these coffees – can often be quite negative about them,” he says. “But it’s a labour of love – you can’t create these coffees just to make money.”

While the coffee industry could certainly benefit from outlining a clear definition for both “infused” and “flavoured” coffees, it’s also evident that we need to understand more about both to assess their future in the coffee sector.

“Establishing clear industry standards is helpful, so as to not defame or devalue these coffees,” Nanelle concludes. “Moreover, we can increase people’s awareness of the coffees they are buying, selling, and consuming.”

Enjoyed this? Then read our article on answering some common questions about infused coffees.

Photo credits: Steven Restrepo

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Traditionally, storing roasted coffee in a cool and dry place has been the most common way of maintaining freshness. However, in light of the numerous benefits of freezing coffee, it seems as though more and more coffee professionals and enthusiasts are taking this approach, too.

This then leads us to an important question – does frozen coffee damage your grinder?

To find out, I spoke with the Managing Director at Colonna Coffee, Maxwell Colonna-Dashwood, and Assistant Professor of Computational Materials Chemistry at the University of Oregon, Dr. Christopher Hendon. Read on to find out what they had to say. 

You may also like our article on single-dose coffee grinding.

Why is coffee frozen?

For a long time, both coffee professionals and consumers alike believed that storing roasted coffee in cool and dry conditions was the best way to maintain freshness. 

This is because the roasting process irreversibly changes the cell structure of coffee beans. Once roasted, coffee is more susceptible to a number of environmental factors, such as heat, light, moisture, and oxygen.

Ultimately, when freely exposed to these factors, coffee loses its distinctive flavours and aromas more quickly, eventually becoming flat-tasting and stale.

However, it’s been impossible to ignore the growing number of coffee shops, roasters, and even consumers who have started to freeze their roasted coffee. Some of the most notable roasters to do so are ONA Coffee in Australia and Proud Mary in Australia and the US, who typically freeze their exclusive and limited-edition lots.

Moreover, in his 2017 US National Coffee Championship routine, winner Kyle Ramage used dry ice to freeze his coffee beans before grinding. Kyle’s decision to grind his coffee from frozen largely stemmed from a 2016 study entitled The effect of bean origin and temperature on grinding roasted coffee.

Maxwell, who co-authored the research paper, explains that there are two main benefits to freezing coffee.

“Frozen coffee beans grind better and you can store them for a longer period of time,” he tells me. “You can freeze coffee for just a few hours before grinding to experience the benefits of better grinding.”

The study found that grinding frozen coffee led to more uniform particle size distribution, which can help to extract a wider range of flavours and aromas.

“However, you still need to store the coffee in an airtight container with low oxygen headspace in the freezer, otherwise it may lose some of its original quality,” Maxwell says.

Christopher also worked on the study. He explains why minimising the presence of oxygen is so important.

“Freezing coffee in an air and moisture-free environment helps to prolong its freshness – which goes for both roasted and green beans,” he says. “In our lab, we use food-safe vacuum sealers, and we have found that the quality of the bags makes a significant difference in terms of preserving freshness.”

In line with this, many coffee shops and roasters freeze coffee as single doses, sometimes in glass or plastic tubes to ensure there is as little oxygen present as possible. This means a single dose of coffee can be removed from the freezer and then ground using a single-dose grinder.

What about freezing green coffee?

Much like it does with roasted coffee, freezing green coffee helps to prolong freshness and flavour.

As coffee is a seasonal product, roasters need to manage their inventories according to harvest times – which means freshness is an important consideration. Generally speaking, green coffee is considered fresh between six and 12 months after harvest. 

“Green coffee freshness depends on a number of factors, such as origin, processing method, and level of water activity,” Maxwell explains. “Different coffees will age and stale at different times.

“Freezing green beans means coffee shops and consumers can buy expensive or exclusive coffees and they don’t have to worry about roasting them within a few months,” he adds. “Some coffee shops and roasters have ‘frozen’ menus which can read like an expensive wine list. 

“It’s exciting,” Maxwell continues. “It’s an opportunity to extend the freshness of some really interesting coffees.”

Is it better to grind frozen coffee beans?

Alongside prolonging freshness, grinding coffee from frozen can actually ensure that the beans grind more evenly.

“Our research showed that the particle distribution changes because frozen coffee is more brittle [than coffee at room temperature],” Maxwell explains. “Also, as you grind finer, the grinder produces a lot more heat which can destroy the flavours of the coffee.

“Grinding coffee from frozen can help to protect its flavours,” he adds.

Maxwell explains that while conducting the research, this was particularly prevalent with more aromatic coffees which had fruity flavours.

“When conducting blind tastings, it was found that the frozen coffee scored higher, with higher recorded levels of aromatics and acidity,” he says. “This is because these aromatics are volatile compounds, so they are more likely to be destroyed and lost while the coffee is being ground.”

However, Christopher tells me that further research is needed to understand whether this is true for different types of coffee, including different origins, processing methods, and flavour profiles.

“We don’t know this yet,” he says. “These kinds of longitudinal studies would be interesting and valuable to the coffee industry.”

Do frozen coffee beans damage your grinder?

Before discussing how frozen coffee affects grinders, we need to understand whether it causes any damage to the beans themselves.

“Some of these concerns aren’t particularly well researched, but limited results show that freezing coffee has little effect on the beans in any way – for both green and roasted coffee,” Maxwell says.

“If you think about a tomato, which is 90% water, if you freeze it then the water crystallises and destroys the cell walls – and then you have a mushy tomato,” he adds. 

Roasted coffee, meanwhile, has approximately 2% moisture content. Ultimately, this means freezing roasted coffee beans has little to no impact on cell structure – which has already been irreversibly changed by being roasted.

When it comes to potential damage caused to grinders, Maxwell says the answers aren’t fully clear.

“There is concern about grinding frozen coffee as it can attract condensation, which can cause water damage,” he explains. “This could damage the burrs over time, but the evidence is inconclusive.

“Some grinder manufacturers don’t recommend grinding coffee from frozen,” he adds.

Christopher, meanwhile, says that grinding frozen coffee shouldn’t cause any damage to grinders. 

“Manufacturers suggest not to grind coffee from frozen coffee because the coffee is ‘mechanically’ dissimilar to room temperature roasted coffee,” he tells me. “In our 2016 study, we found that it’s likely that coffee undergoes some kind of transition around 0°C, which suggests that something ‘mechanically’ changes in the beans’ cell structure.

“However, we don’t think this change affects the grinder at all,” he adds. “Roasted coffee will only be at its ‘hardest’ if it is roasted to pure carbon [or burned], and even then it is significantly less hard than titanium or steel, which are commonly used materials for burrs.”

Other concerns that some may have about freezing coffee are the increase in waste as a result of single dosing.

“When freezing coffee, coffee shops and roasters use individual doses, which can be wasteful,” Maxwell says. “They’re not freezing a kilogram of coffee and then putting it in the grinder hopper.”

Christopher agrees, saying: “The challenge with grinding large quantities of coffee is that it takes time, so by the time the coffee is ground, it may have heated up.

“Ultimately, you need to grind it quickly,” he continues.

However, Christopher adds that when talking about waste from freezing coffee, it’s important to understand the wider context of sustainability in the coffee industry.

“I encourage people not to focus too much on this because it’s a minor issue compared to other environmental impacts in the supply chain,” he tells me. “Of course, we want to minimise waste, but freezing coffee is helping to preserve and prolong the shelf life of coffee which probably has a significant carbon dioxide footprint. 

“To let that coffee go stale and lose its freshness would also be a tremendous waste,” he concludes.

Although it’s a topic of clear discussion, grinding coffee from frozen has clear benefits. However, there isn’t much clear evidence about the effect of frozen coffee on grinder burrs. Nonetheless, baristas and consumers alike should be careful – especially when it comes to condensation buildup on grinder burrs.

It’s likely that the trend of freezing roasted and green coffee will continue, so further research on how frozen coffee impacts grinder performance is paramount.

Enjoyed this? Then read our article on what the future is for espresso.

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Many businesses choose to position their espresso machines as the centrepiece of their coffee shops – and for good reason. However, it seems that more and more are deciding to install modular espresso machines. 

Rather than being manufactured and installed as a single piece, modular espresso systems are made up of units. Each of these units, or “modules”, has its own distinct function, and a business can install as many of each module as it needs.

To learn more about how modular espresso machines work and the advantages they have over traditional models, I spoke to three industry experts. Read on to find out what they told me.

You may also like our article on why the espresso machine should be the centrepiece of your coffee shop.

What are modular espresso machines?

Espresso machines have been around for almost 150 years. In 1884, Angelo Moriondo patented the first-ever prototype espresso machine, leading others to build on his technology in the following decades.

Since then, the espresso machine has evolved in an endless number of ways. In recent years, we’ve seen an increasing focus on digitalisation, automation, and exerting more control over extraction variables.

Alongside these technological advancements, the design of espresso machines has also significantly changed over the last two centuries. One of the most notable design changes is the emergence of modular espresso machines.

As the name suggests, modular espresso systems are manufactured as separate modules or “units”, rather than an entire machine. This means that each standalone module is designed to carry out a specific function – for instance extracting espresso, steaming or foaming milk, or dispensing water – and are installed separately to one another. 

This means that coffee shops can choose to install as many modules as they need. For instance, they might want three single-grouphead espresso modules as well as two milk modules, or fewer if they don’t anticipate demand being as high. These units are installed on top of the counter, while the module that contains the Proportional Integral Derivative (PID) control system is placed underneath the counter – which means customers are only able to see the groupheads and steam wands.

As modular espresso machines are a new concept, many espresso “modules” will contain an integrated display or touchscreen as standard. This allows baristas to view and preset a number of different extraction variables – including water temperature, total extraction time, pressure, and water flow rate.

Jan Adriaens is the CEO of Schuilenburg, a coffee equipment manufacturer in Belgium. He is also an engineer at Perfect Moose, a brand which manufactures automated modular milk foaming solutions.

“We consider modular systems a significant part of improving barista workflow,” he says. “Nowadays, this is crucial to ensure excellent customer service, serve consistent high-quality coffee, and create your own identity to make your coffee shop stand out.

“It’s important for coffee shops to install the right amount of modules, as well as the right combinations of them,” he adds. “[They need to ask themselves a number of questions], including how many coffees do they make per hour and whether they serve more espresso or milk-based drinks.”

Jaime Gamoneda is the Chief Commercial Officer at Heylo, a modular espresso machine brand.

“Modular systems can provide coffee shop owners with more freedom to redesign their own workflow,” he explains.

John Colangeli is the founder and Managing Director at Coffee Machine Technologies, which manufactures the modular espresso machine Tech-Bar.

“Modular systems can be installed in a way that not only improves workflow, they can also create a more personal customer experience,” he tells me. 

As they take up much less counter space than traditional espresso machines, modular systems create less of a physical barrier between baristas and customers – making interaction and communication more straightforward.

When were modular espresso machines invented?

In comparison with traditional espresso machines, modular systems are a much more recent invention.

It’s believed that the idea for modular espresso machines first came from Corey Waldron, the founder of Modbar. While he was working as a barista in the 2000s, Waldron felt as though the large size of espresso machines often impaired the consumer experience, as customers weren’t always able to see baristas preparing their drinks.

Alongside Aric Forbing, Waldron launched the first Modbar prototype at the Specialty Coffee Association’s Specialty Expo in 2007. The first working models were showcased at the 2013 Specialty Expo, and some three years later, the company collaborated with La Marzocco to develop the Modbar Espresso AV – which was manufactured using similar technology to La Marzocco’s Linea PB and Linea Mini espresso machines.

However, in recent years, different types of modular espresso systems have emerged, with a range of different technologies as part of that growth. For example, some models include pour over brewing units, as well as groupheads and steam wands.

Jaime tells me that Heylo machines heat water through induction, which means they don’t need boilers.

“This means that the modules can be operated separately, so you don’t need one main machine controlling all of the units,” he explains. “You can also easily attach the modules to each other.”

Jan, meanwhile, says that automation is also a key driver for most modular solutions.

“Our patented smart technology means the milk pitcher can directly interact with the steaming device,” he explains. “This means that the Perfect Moose system can automatically recognise the amount and type of milk, and can then steam it accordingly.”

Are modular espresso machines better?

While it’s clear that modular espresso machines are becoming more popular, we still need to ask important questions about performance.

“There are a number of advantages to using modular espresso solutions,” Jan tells me. “These include easier repair and servicing and a more personalised coffee bar design.”

One of the biggest advantages of modular espresso systems is that they are more customisable than traditional machines. Coffee shops can install a number of different modules, and can create a machine layout which best suits their needs. This means some coffee shops can install a higher number of units, while still having enough counter space to interact with customers.

Moreover, it is significantly easier to repair or replace each individual module, as opposed to fixing an entire machine – which can be particularly useful during busy rushes.

“Modular espresso machines can also be customised with different colours and finishes,” John explains. “Furthermore, because the units are standalone and spread out, it is easier to clean and maintain them.”

Another significant benefit of modular espresso machines is that interaction with customers can be easier. 

“Baristas aren’t hidden behind a machine, which can improve customer service and workflow,” Jan says. 

However, it’s also important to note that traditional espresso machines also play an important part of coffee shop design, and therefore the customer experience.

For many coffee shops, a traditional espresso machine is often the flagship piece of equipment, and if positioned well, can be used to create a focal point for customers. Moreover, espresso machines can also complement the design and aesthetics of a coffee shop, thereby elevating the brand.

As most modular systems are minimally designed, they can often be less eye-catching than traditional machines – which can ultimately negatively affect the customer experience.

Modular espresso systems can also be more expensive than traditional machines, so coffee shops with smaller budgets may not be able to pay the upfront costs. Furthermore, as they are newer to the market, it can be difficult to order and receive modular espresso machines in a timely manner.

Will they become more popular in coffee shops?

Many coffee shops already use modular solutions – including automated milk steamers and pour over brewers – and there’s evidence that modular espresso machines will continue to become more popular.

“Whenever equipment can improve workflow without compromising coffee quality, it eventually becomes more popular,” Jaime says. “It’s the same with modular systems.”

Jan agrees, saying: “We had to convince baristas that they wouldn’t be replaced by automated milk foamers – steaming milk to produce high-quality microfoam is an essential skill.

“However, over the past few years, the role of the barista has evolved from simply making coffee to being a coffee connoisseur who can interact with customers,” he adds. “Because of this, coffee shop owners need to run their businesses efficiently, [and modular solutions can help with this].

“Customising your own workflow is a logical step for any business,” he concludes.

There’s no doubt that interest in modular espresso machines is growing – largely because of their flexibility and minimalist design.

However, just how popular they might become over the next few years remains to be seen, especially considering how integral traditional espresso machines are for many coffee shops around the world.

Enjoyed this? Then read our article on how the espresso machine influences barista workflow.

Photo credits: Coffee Machine Technologies, Perfect Moose, Heylo

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Although there are many reasons why espresso is so prominent around the world, its quick preparation and unique sensory profile remain two of the most prominent. Since the debut of the first patented espresso machine in 1906, traditional European-style espresso culture has long remained popular with coffee drinkers for more than 100 years.

However, as an industry, we have to ask ourselves: is espresso culture changing in specialty coffee? And if so, what might it look like?

To find out, I spoke with three coffee professionals. Read on for more of their insight into the future for espresso.

You may also like our article exploring the evolution of manual espresso machines.

Looking back at traditional espresso consumption

The espresso machine was invented in Italy, so it’s no surprise that traditional espresso culture is largely associated with the country. In fact, in early 2022, Italy’s Ministry of Agricultural, Food, and Forestry Policies filed a UNESCO application to preserve espresso’s Italian roots and identity – one of several that the country has submitted over the years.

Since 1911, the price of a “cup of coffee without service” (effectively an espresso consumed while standing at the bar) has been defined as an “essential” item in Italy. Historically, this has meant that local authorities have regulated the price of espresso.

However, these price regulations effectively ended in the 1990s, but the Italian association of espresso bar owners still encourages its members to set a standard price for espresso.

In turn, the price of a single espresso has remained at around €1 for some time now (albeit with some fluctuation depending on where you are, as prices in the north tend to be higher than in the south). This makes espresso consistently affordable for the vast majority of people in the country.

Price is such a hotly debated topic that earlier this year, one Italian specialty coffee shop was fined €1,000 ($1,056) for not adequately displaying the price of its €2 decaf espresso.

As part of traditional Italian coffee culture, most people quickly drink their espresso standing at the bar, rather than sitting down and drinking their beverages over a longer period of time.

Matthew Lewin is the Director of Sales at ONA Coffee. He is also the 2019 Australian Barista Champion.

“[As an industry], we should acknowledge how Italian coffee culture has influenced espresso consumption,” he says. “Traditional espresso culture will always remain popular because of its history, as well as consumer preferences.”

In Italy, the vast majority of people prefer darker roasts with more intense, bold, and bitter flavour profiles, and many espresso bars use arabica-robusta blends, which gives the coffee more body and a notable intensity.

Professor Jonathan Morris is a Research Professor in Modern European History at the University of Hertfordshire. He is also the author of Coffee: A Global History.

“As the specialty coffee sector has grown, there has been a growing disparity between traditional Italian-style espresso and specialty-grade espresso,” he says. “While the former is usually roasted darker, the latter tends to include lighter roasts which highlight more of the coffee’s innate qualities – such as fruitiness and acidity.

“However, more traditional coffee drinkers sometimes perceive specialty coffee to be too sour or ‘different’ to the coffee they are used to,” he adds.

How is espresso changing?

For the most part, specialty coffee favours light to medium roast profiles – including for espresso.

Hidenori Izaki is the founder of Qahwa, a coffee consulting agency in Japan. He is also the 2014 World Barista Champion.

He tells me that he doesn’t always necessarily agree with the specialty coffee sector’s preference for lighter roast profiles.

“I don’t always understand why specialty roasters and coffee shops are so critical of darker roast profiles – we should celebrate both light and dark roasts,” he says. “I think one of the reasons why coffee is so popular is because consumers are able to choose which flavours they like, which is often the result of the roast profile.

“Coffee has been part of Japanese culture for more than 100 years, and even though third wave coffee became more prevalent in the country around 2015, most consumers still prefer dark roasted coffee,” he adds.

However, the apex of specialty coffee culture has moved firmly in the other direction – with plenty of innovation in how espresso is roasted, sourced, and served.

One of the most notable examples is the use of more “exotic” and rare coffee species and varieties at the World Barista Championship (WBC), such as Sudan Rume, Coffea eugenioides, and Sidra. The latter was used by 2022 World Barista Champion Anthony Douglas in his winning routine.

Matthew explains that trends like this can lead to “espresso-specific coffee”. To achieve this, he says there needs to be a more holistic approach which should begin at origin, rather than in roasteries or coffee shops.

“Producers can identify certain species or varieties to be used as espresso, and can then apply controlled experimental processing techniques using certain strains of yeast,” he tells me. “This could lead to much sweeter espresso, with multi-layered textures and better clarity and balance.

“In my opinion, these qualities are essential to making excellent espresso,” he adds.

Matthew mentions that using coffee species and varieties which are naturally low in caffeine – notably eugenioides, Coffea liberica, Laurina, and Aramosa – could help baristas to extract espresso which is less bitter. 

“Arabica varieties like Typica, Mejarado, Pacas, and Bourbon also produce more well-rounded and sweeter-tasting espresso,” he adds.

The rise of blends

As well as more exclusive coffee species and varieties, we have also seen more and more WBC competitors use blends in their routines. At the 2021 competition, Australian competitor Hugh Kelly used a 50:50 blend of eugenioides and liberica for his milk-based beverage.

In light of this, Jonathan believes that espresso blends will start to become more popular in the future of specialty coffee as they have more widely – similar to more traditional espresso, but made with higher-quality coffee.

“Despite the somewhat complicated relationship between specialty coffee and espresso, we are beginning to see a return to the art of blending,” he explains. “Some specialty coffee shops have a tendency to only serve single origin espressos because of the higher value placed on traceability.

“However, today, we are seeing more roasters show their skills by blending high-quality coffee, and in turn creating new experiences for consumers,” he adds.

The changing face of espresso in coffee shops

When considering the future of espresso, it’s also important that we take into account the effect on the customer experience.

Hidenori believes that the recent rise of super-automatic espresso machines could help espresso become more accessible to a wider range of consumers. 

“It’s remarkable to see how much super-automatic machines have evolved over the past few years,” he tells me. “Many of them are designed to produce high-quality espresso and well-textured milk.

“In the near future, less skilled baristas could be replaced by super-automatic espresso machines,” he adds. “In turn, baristas may need to hone their skills even further, and take on roles similar to that of Michelin star chefs [or sommeliers].”

Matthew, meanwhile, emphasises that in order to diversify flavours in espresso – and thereby the consumer experience – baristas need to understand more about extraction variables.

“Compared to filter, espresso is one of the most challenging brewing methods if you want to taste the nuances in a coffee,” he explains. “It’s much more difficult to express all of a coffee’s subtle flavours as espresso.

“Baristas need to understand more about grind size and distribution, as well as flow rate, so they can extract better espresso in a more controlled way,” he says. “In turn, we can also offer customers a much wider range of sensory experiences with espresso in the future.”

Experimenting with grind size for espresso has been a topic of interest for some time now. 

In the 2020 research paper Systematically Improving Espresso: Insights from Mathematical Modeling and Experiment, Assistant Professor of Chemistry at University of Oregon, Christopher Hendon, extracted espresso using a lower dose, coarser grind size, and shorter extraction time. In his findings, Christopher found that many of the coffee’s desirable qualities were still preserved – despite the non-traditional extraction variables.

While this research is insightful, most coffee shops are yet to adopt similar practices.

Hidenori, however, emphasises that more unique ways of extracting and serving espresso could also create new experiences for coffee drinkers. He uses ONA’s reserve list as an example.

“The reserve list includes exceptional coffees which have been frozen to preserve their freshness,” he explains. “Some of these coffees were frozen several years ago – it makes you feel as though you are reading a specially-curated wine list.

“In these cases, single-dose grinding for espresso can really help to enhance the flavours in more experimentally-processed coffees and rare varieties,” he adds.

What about making espresso at home?

In recent years, the home espresso machine market has evolved significantly to meet the changing needs of home baristas.

“For a long time, the market was largely composed of consumers who had to be prepared to spend substantial amounts of time and money on high-end semi-commercial equipment,” Jonathan says. “Meanwhile, those who simply wanted to brew good espresso soon discovered that it was very difficult with entry-level machines.”

However, with the quality and accessibility of home espresso machines continuing to increase, we may see the prevalence of the “home barista” continue to grow in the future.

“Over the past few years, we have seen more affordable and accessible domestic espresso machines enter the market, which ultimately makes it easier to brew café-quality espresso at home,” Jonathan adds.

From its beginnings in Italy to its role as a vehicle for innovation in specialty coffee, it’s clear that espresso has come a long way since the late 19th and early 20th century.

“We’re on a path now where we’re creating different styles of espresso for the future – both at farm level and in coffee shops with frozen coffee,” Matthew explains. “It’s the barista’s job to serve espresso which can be approachable, but that can also create an experience beyond traditional expectations. 

“Customising and controlling the extraction of each coffee is key,” he concludes. “Baristas need to optimise each sip to allow the coffee to shine through, which in turn means the customer can connect with the coffee.”

Enjoyed this? Then read our article on whether we need to rethink the relationship between grind size and coffee extraction.

Photo credits: Matthew Lewin, World Coffee Events

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In his winning 2022 WBC performance, we saw Australian competitor Anthony Douglas use one of the latter for his milk course category. During his routine, Anthony described a process called cryodesiccation (which is similar to freeze drying) and explained that he processed his milk using this technique.

Anthony mentions that cryodesiccation helped to enhance the natural sweetness and creaminess of his milk, and ultimately created a higher-quality beverage and overall sensory experience.

So how exactly does this process work, and could it have an influence on the wider specialty coffee sector?

To find out, I spoke with two coffee professionals. Read on to find out what they had to say. 

You may also like our article introducing extract chilling in coffee.

Understanding the cryodesiccation process

Cryodesiccation (also known as freeze drying or lyophilisation) is essentially a low temperature dehydration process. It’s mainly used in food, beverage, and pharmaceutical industries to prolong shelf life, while still maintaining quality.

In fact, the vast majority of instant coffees are freeze dried. This helps to create a more convenient product; however, the process still preserves some of the coffee’s flavours and aromas.

Broadly speaking, there are four main stages to the cryodesiccation process: pretreatment, freezing, primary drying, and secondary drying. Overall, the process involves the application of low temperatures and various different pressures to remove moisture.

Anthony Douglas is the training manager at Axil Coffee Roasters, as well as the 2022 World Barista Champion. He explains how he produced cryodesiccated milk for his WBC routine.

“Firstly, we filled metal trays with milk and then froze them,” he says. “We then placed the trays inside a vacuum chamber.

“We lowered the pressure inside the chamber and applied gentle heat underneath the trays [over a 24-hour period],” he adds. “This causes water in the frozen milk to turn into a vapour, rather than a liquid, as it thaws, which leaves behind a powder-like substance. 

“Because the process uses lower temperatures, the milk still retains a lot of its natural flavours, which are then concentrated,” he continues. 

How does the process affect flavour and mouthfeel?

In his winning 2022 WBC routine, Anthony mentions that the cryodesiccated milk powder he created was concentrated by about 900 times. He explains that he then recombined 30g of the powder with 300g of fresh milk to “double the concentration of sugars, fats, and proteins”. 

Ultimately, this helped to make his milk course beverages taste much sweeter and gave them a creamier mouthfeel, as well as possibly helping to produce better-quality latte art because of the higher amount of proteins in the milk.

“We were already using high-quality milk from Riverina Fresh, but we were struggling to create  consistent-tasting milk course beverages,” Anthony explains. “This led us to try cryodesiccation.

“We chose to use this process in my WBC routine because it didn’t change the flavour of the milk – instead, it concentrated all of its desirable aspects, such as sweetness and creaminess,” he adds. 

“When combined with coffee – specifically the anaerobic natural Sidra variety from El Diviso in Colombia – it resulted in a sweet and lush milk-based drink which helped to enhance and balance the coffee’s flavours with certain qualities of the milk,” he continues.

Have similar processes been used at the WBC before?

Although no previous WBC competitors have used cryodesiccated ingredients in their routines before Anthony, some have used similar processes for milk.

It’s believed that Canadian competitor Ben Put was the first person to use such a process at the 2017 WBC, when he concentrated his milk using freeze distillation. Morgan Eckroth, who placed second at the 2022 WBC, also used freeze-distilled whole milk in their routine to further enhance the sweetness of the coffee they served.

Freeze distilling is somewhat similar to cryodesiccation. The process works by partially freezing a liquid and then removing some of the frozen segments to produce a more concentrated liquid. With milk, this means that it will taste sweeter, richer, and creamier as more of its water content is removed.

Anthony explains the differences between the two processes.

“Different compounds thaw at different rates, so when you create freeze-distilled milk, not all of the compounds will concentrate at an even rate,” he tells me. “In my experience, you also have to get the timings and temperature right to ensure you can thaw the milk at the same rate each time you carry out the process.

“However, with cryodesiccation, milk reduces it to a powder-like substance which is consistently concentrated every single time,” he adds. “This process also increases shelf life, so when you want to use the powder, you can combine it with fresh milk at the concentration which works best, which for us was 1.8 times concentrated.”

But these processes are not just used for milk – some competitors have also carried out similar techniques with other ingredients.

Hugh Kelly is the training manager and head of Research & Development at ONA Coffee. He is also a three-time Australian Barista Champion.

He tells me about the freeze drying method, and how he has incorporated this process in several of his WBC routines – and has even used it for espresso.

“I have used freeze-dried ice cream, lychee, and peach in some of my signature drinks over the years,” he explains. “The process has a significant impact on mouthfeel and flavour, but it also usually allows for fresher-tasting fruit notes compared to dried fruit notes, which are usually more caramelised.

“When freeze-dried ingredients are ground into a powder and mixed with wet ingredients, it creates a very consistent product, in terms of water and Brix content,” he adds. “It’s also very easy to infuse the powder into liquids.”

What factors do you need to consider when using cryodesiccated milk?

For Anthony, milk concentration is just as important as any other extraction variable.

“It’s an extra variable to consider alongside dose, yield, and total extraction time,” he says. “It gives you more freedom to express the flavours in coffee.”

As it is a relatively new process to specialty coffee, there are understandably many factors to take into account when using cryodesiccation.

“This technique is still new to us, so we are still finding our way around it,” Anthony says. “The most important thing is to not over-concentrate your milk, as this can overpower the flavours of the coffee.”

This is because the sweetness and richness of the milk becomes much more intense, which can mask more delicate flavour notes in certain coffees. Ultimately, the enhanced sweetness and creaminess of the milk still needs to complement whichever coffee you decide to use.

“The different concentrations of milk also allow you to explore different extraction styles,” he continues. “For example, cryodesiccated milk which is more concentrated can work better with espresso which is extracted using a higher coffee-water ratio.” 

For context, espresso is usually extracted at a 1:2 ratio – meaning one part coffee to two parts water.

When it comes to steaming cryodesiccated milk, Anthony says that the method is largely the same as preparing regular milk.

“However, the higher concentration of fats and proteins in the milk will improve the quality of microfoam, as well as how you experience the coffee’s flavours,” he says.

Although Anthony explains that he has only used cryodesiccation with whole milk, he believes that the process could be used with various different types of milk – including plant-based options.

Will we see this process more in competitions and coffee shops?

Firstly, it’s important to note that in order to create cryodesiccated milk, you certainly need to invest in costly equipment – which undoubtedly would also take up a significant amount of space. 

Ultimately, this means that for many coffee shops and World Coffee Championship competitors, cryodesiccation may not be a feasible option.

Hugh believes that although competitors might continue to use similar techniques as part of their routines, most coffee shops are unlikely to adopt these practices.

“Using concentrated milk makes more sense for competitors than it does for coffee shops because it creates more impact for every sip of coffee you drink,” he tells me. “But if you drink too much of it, it could be off-putting, so finding the right balance and intensity is key.”

He points that using freeze-dried milk could be a more accessible option for some coffee shops.

“However, the main issue could be having access to high-quality freeze-dried milk,” he says. “There are few freeze-dried milk powders which are specifically designed for coffee because many of them don’t have the right ratio of fats, sugars, and proteins.”

Innovation is an integral part of the WBC, and milk processing is also a part of this – it allows competitors to express different flavours and textures in coffee.

“Trying milk-based beverages in new ways can significantly improve the overall sensory experience, which can be a truly unique selling point for a coffee shop, or focus of a competitor’s routine,” Hugh concludes.

However, considering the time, space, and equipment required for processes like cryodessication, it’s unlikely that it will become a widespread change for coffee shops any time soon.

Enjoyed this? Then read our article exploring the evolution of milk foaming technology in the coffee industry.

Photo credits: World Coffee Events, Melbourne International Coffee Expo, Hugh Kelly

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Undoubtedly, there are many reasons to celebrate WCC events, including the innovative and unique trends that can emerge from competitors’ performances. However, in recent years, the WBC in particular has received criticism for a lack of inclusivity and accessibility, leading some to question whether the format of coffee competitions needs to change.

So is there space for new coffee competitions in the industry? And how can we make existing competitions more inclusive? To learn more, I spoke with two coffee event organisers. 

You may also like our article on whether the World Barista Championship needs to change.

Understanding the significance of the World Barista Championship

Ola Brattås is the founder of the Kokekaffe Championships, an annual competition which sees competitors prepare coffee using a traditional Nordic brewing method.

“The WCC organiser, World Coffee Events (WCE), is a large organisation which helped to establish the authority and credibility of the competitions,” he says. “It has organised WCC events for many years now, and has redeveloped the rules as the competitions have evolved over the years.”

Although there are seven WCC events, including the World Brewers Cup and World Coffee in Good Spirits Championship, the WBC is arguably the most impactful. 

Previous WBC winners often go on to kickstart trends which are adopted by specialty coffee more widely. For example, the 2015 World Barista Champion Saša Šestić used a carbonic maceration processed Sudan Rume in his winning routine – leading to rising interest in both the processing method and the variety.

Furthermore, competing in the WBC allows baristas to showcase their skills and knowledge on a global platform – potentially leading to new career and business opportunities.

WCC events are also known to be very formal and rule-focused, which ultimately adds to their perceived prestige and credibility. For some, the more formal rule-based approach provides competitors with clear guidance on how to develop their routines in the hopes of receiving higher scores.

However, some claim this overwhelmingly rule-based approach can make WCC events exclusionary and inaccessible – especially for competitors who aren’t from English-speaking countries. 

Steve Moloney is the founder of Ordna Event Agency and The Barista League, a barista-style competition which takes place in several countries every year. 

“WCE has helped to set international standards for coffee competitions for some 20 years now,” he tells me. “However, the original concept for the WBC was created at a time when there was more of a need to establish common standards and practices in coffee competitions.

“So while there can be criticism over its lack of inclusivity and accessibility, we should acknowledge that coffee competitions in general have benefitted from the WBC’s standardised format,” he adds. “The WBC was developed by coffee professionals who care deeply about the competition.”

What about other coffee competitions?

Alongside WCC events, there are a number of coffee competitions which take place every year.

One of these events is the World AeroPress Championship (WAC), which was first established in 2008. Each year, around 3,000 coffee professionals from some 60 countries take part in national and regional competitions, which involve brewing coffee using the AeroPress in a less formal and rule-focused environment.

“The WAC deserves a lot of recognition for popularising a different type of coffee competition,” Steve says.

Similarly, The Barista League is another example of an inclusive and informal coffee competition, with the first event held in 2015. Participants compete in several rounds of barista-style challenges, and the competition has a significant focus on sustainable practices – including the exclusive use of oat milk.

Another more accessible competition is Coffee Masters, a biannual event which is held in both the UK and US during the London and New York Coffee Festivals. Competitors are tested on a number of different skills – including cupping, brewing filter coffee, and pouring latte art.

As well as this, coffee competitions which focus on other brewing methods are becoming more common. For instance, the first Toddy Cold Brew Championship was held at PRF Colombia earlier this year, which saw competitors prepare three different types of cold brew beverages.

Ola explains more about the World Kokekaffe Championship, which is a relatively new competition in the coffee industry.

“It’s a small event with a few simple rules that are easy to understand,” he says. “The competition lasts for around two hours, and there is also the option of having a stand-in take part on your behalf to reduce competitors’ costs if necessary.

“Competitors also use a coffee which has been provided to them, and they don’t need to create a presentation to take part,” he adds.

Steve highlights the importance of encouraging new coffee competitions to emerge.

“The more different events and competitions we have in the coffee industry, the better for everyone,” he tells me. “We are a diverse industry, but sometimes there can be too much focus on one standard of coffee competition, which means we are potentially missing out on supporting other types of creativity and innovation. 

“New competition and event formats can inspire people, create different kinds of competition, and push events in new and different directions,” he adds.

How difficult is it to start a new coffee competition?

Given the values of the specialty coffee industry, there is undoubtedly space for further innovation and diversification as far as events and competitions are concerned.

“Around the world, there is so much innovation happening with coffee competitions that may not be showcased on a global platform,” Steve says. “It’s an opportunity to create something new – to test different ideas out and push the boundaries of other competitions.”

However, Ola explains that it can take several years to establish a coffee competition.

“It can depend on several factors, such as the level of media coverage and gaining acceptance from coffee professionals,” he tells me. “It can take around four to five years for an organiser to fully establish a competition in the specialty coffee industry.

“The World Kokekaffe Championship has been held for six consecutive years,” he adds. “We are starting to receive more credibility in the broader competition circuit as the event has grown in recent years.”

Steve believes that while competitions largely test the skills of competitors, they also need to be fun and positive for those who are involved.

“Even the team who placed last in the competition needs to get as much value out of the event as the winning team, or as a judge or volunteer,” he explains. “In doing so, we shift the predominant focus away from winning, and more towards creating more opportunities for people in the coffee industry.”

Ola agrees, saying: “For many baristas, competitions present the possibility to create a platform from which they can start their own business.”

Improving accessibility and inclusivity

One of the biggest criticisms of WCC events, particularly the WBC, is that competitors often have to spend a significant amount of money on equipment and resources for their routines. This also includes their coffees, which are typically more high-end and unique lots, varieties, or even species.

Ultimately, this can mean that competitors who have less financial support are more than likely to be at a disadvantage compared to those who do.

“The WBC is the biggest event in the coffee industry,” Steve says. “The competition arguably has the highest stakes, but it is also expensive to take part, which means it has a high barrier to entry compared to other competitions.

“I believe this issue could easily be addressed by WCE,” he adds.

More accessible events, meanwhile, could create a more level playing field for competitors. By improving access to competitions to those with less financial support, they may be able to showcase their skills and knowledge on a much larger scale.

“When it comes to developing rules for coffee competitions, we sometimes need to look outside of the box,” Steve concludes. “And as the competition takes place every year, organisers can more easily establish which elements of the event need to change to make sure they develop a competition that aligns with their goals.”

It’s likely that WCC events will continue to be regarded as the most prestigious competitions in the coffee industry, but there is clearly a growing need for more accessible and inclusive events to also take place alongside them.

By organising and hosting more accessible coffee competitions, we can ultimately encourage and support a broader range of coffee professionals to take part – helping to create a more diverse coffee community.

Enjoyed this? Then read our article on whether we should allow plant milks in the World Barista Championships.

Photo credits: The Barista League

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Although there are many variables involved in developing your own AeroPress recipe (such as dose and total brew time), grind size is arguably one of the most important. By selecting the right grind sizes for your recipe, you will be able to extract the best characteristics from your coffee.

To find out more about different grind sizes for the AeroPress, I spoke with two coffee professionals. Read on for more of their insight.

You may also like our article on how AeroPress recipes have changed in recent years.

Choosing your initial grind size

Tuomas Merikanto is a barista at Kahiwa Coffee in Lahti, Finland and the 2021 World AeroPress Champion. 

He explains some of the general qualities of coffee which has been brewed with an AeroPress – although it’s important to note that these can vary depending on the coffee you use.

“The coffee’s body is usually between medium and heavy, and it has fuller-bodied flavours because of the pressure created from the AeroPress – somewhat similar to espresso,” he says. “The filter prevents fine particles from being extracted, so it tastes cleaner than espresso.”

Considering how the AeroPress extracts coffee, there are a number of variables you need to take into account, but finding the right grind size is one of the most important steps. 

Ultimately, the grind size will significantly influence the extraction of flavours and aromas, so choosing the right one for your recipe will ensure your coffee isn’t under or overextracted.

Constance Romero is a Marketing Associate at AeroPress. She suggests a good starting point for finding the right grind size.

“The original AeroPress recipe calls for a relatively fine grind size which is slightly more coarse than what you would use for espresso,” she says.

In order to pull high-quality espresso shots, baristas need to grind coffee to a very fine size. This increases the surface area of the ground coffee, meaning more volatile compounds can be extracted during the shorter brew time.

However, grinding too fine can result in overextraction. This is when too many flavour compounds are extracted – resulting in a bitter-tasting coffee – so you need to ensure your grind size isn’t too fine for the AeroPress.

For more general guidance, Tuomas suggests slightly changing your initial grind size based on the roast profile of your coffee.

“I have my go-to recipes for AeroPress, and I choose which one to start with based on the coffee’s roast profile,” he tells me. “For example, [I would grind finer for lighter roasters].

“But I like to try different recipes for different coffees, and see how the coffee changes using different recipes,” he adds.

How does grind size affect flavour?

To understand how and when to change the grind size for your AeroPress recipe, we first need to explore how different grind sizes affect flavours in coffee.

No matter which brewing method you use, grind size will have a big impact on flavour. And while the AeroPress is regarded as a more versatile brewer than others, it’s still important to have an in-depth understanding of the impact of your chosen grind size.

“There’s a relationship between grind size and total brew time,” Constance says. “With smaller particles, you need to brew the coffee for less time.

“Conversely, the coarser your grind size is, the longer your total brew time should be,” she adds. This is because the ground coffee needs to be in contact with the brew water for longer in order to extract enough volatile compounds.

However, there are a range of different factors to pick between when choosing the right grind size – which include origin, variety, processing method, and roast profile.

“Finer grind sizes can result in a more pronounced body, as well as a rounder texture and mouthfeel, compared to coarser sizes,” Tuomas says. “They also tend to brew coffee which is more concentrated in flavour, so fruity and sweet characteristics are highlighted, but at the same time, more astringent and acidic characteristics can be overpowering.”

In essence, this means knowing which grind size is right for you will be based on a number of factors. For instance, coffees that have been experimentally processed may require some adjustment, and may even need to be ground finer to account for the various difficulties that may arise when brewing them.

However, it’s important to note that this also depends on the coffee you’re using, as each one is different, as well as your own personal taste preferences.

How should you adjust your grind size?

Once you have a clearer understanding of how the coffee you are using will influence your grind size, you can then develop and refine your AeroPress recipe.

The flexibility of brewing with the AeroPress means you can use a wider range of grind sizes, but this ultimately comes down to the type of coffee you’re brewing with.

“The right grind size comes down to the different brewing variables and the overall recipe,” Tuomas explains. “Firstly, I decide whether the particular coffee could work as an espresso-style drink.

“If it can, then you have more room to experiment with different grind sizes,” he adds. “Fuller-bodied coffees can work better as espresso-style drinks, which require finer grind sizes, so it will be harder to push down on the AeroPress.”

The AeroPress creates a seal when brewing, so the buildup of pressure in the brew chamber means a certain amount of force is required to push the plunger down. In general, the finer the grind, the more compact the coffee grounds will be, and as such, more force will be required to push the plunger down and extract the coffee.

“Brewing with a coarser grind, meanwhile, will reduce the force needed to press the plunger,” Constance tells me. “With finer grinds, the user should let the coffee steep for at least one minute, and up to three minutes, so that they don’t need to push the plunger down too hard.

“We often find that a more gentle press will create a more balanced cup,” she adds.

Tuomas says: “If a coffee has a lighter body and more delicate flavours, then I wouldn’t brew it as an espresso-style drink – they tend to taste too harsh.

“But there are always exceptions to the rules, so be curious and experiment,” he adds.

Experimenting with your recipe

‌In order to improve your AeroPress recipes, both Constance and Tuomas agree that experimenting with different variables is key – including grind size.

“To brew excellent coffee, you should always use high-quality coffee and fresh water,” Tuomas says. “In the World AeroPress Championship, competitors have to work with the coffee and water they are given, but they can change the brewing variables as much as they want.”

Constance tells me: “Play around with different variables. There are very few wrong ways to brew with an AeroPress, so if the coffee tastes good, you did it right!”

Tuomas shares two of his favourite AeroPress recipes with us below – the first is his award-winning 2021 World AeroPress Championship recipe:

Inverted method

• Water: 200g at 80°C (176°F) (Tuomas used a mix of distilled water and 100% Third Wave Water Espresso)
• Coffee: 18g, medium-coarse
• Two AeroPress paper filters

1. Add the ground coffee to a pre-heated AeroPress chamber.
2. Between 0 and 0:10 seconds, add 50g of water.
3. Stir the slurry back and forth very gently three times.
4. Between 0:15 and 0:30, pour a total of 200g of water.
5. Between 0:30 and 0:50, stir the slurry and leave to brew.
6. Around 0:50, stir the slurry very gently three more times.
7. At 1:00, attach the filter cap with two rinsed paper filters, push out any excess air, and allow to brew for 40 seconds.
8. At 1:40, flip the brewer onto a receptacle. 
9. Slowly push down on the plunger until 2:00.
10. Swirl the brewed coffee for 30 seconds and pour into another receptacle or mug.
11. Serve and enjoy.

The second recipe is from Tuomas’ 2021 Finnish AeroPress Championship routine:

Inverted method

• Water: 200g water at 95°C (203°F)
• Coffee: 11g, coarse-medium
• Two AeroPress paper filters

1. Add the ground coffee to a pre-heated AeroPress chamber.
2. Start with a fast and aggressive pour of 60g of water, and stir quickly for 15 seconds.
3. Pour the remaining 140g of water into the brew chamber.
4. Attach the filter cap with two rinsed paper filters and remove any excess air.
5. Brew for a total time of 2:10, light swirl the brewer, flip onto a mug or receptacle, and push down for 20 seconds.
6. Serve and enjoy.

Although experimenting with this recipe should be enjoyable, brewers need to be aware that each grinder is different, and may well produce varying results.

“Some grinders result in too many fines, while some grinders can’t grind fine enough, so the size may be coarser than you would like,” Tuomas explains. “If you want your coffee to taste good, you need to use a high-quality grinder.”

Constance, meanwhile, tells me that different types of burr sets will also influence flavour.

“Flat burrs typically improve flavour clarity, while conical burrs enhance mouthfeel and complexity,” she says. “Results will also vary between roast profiles, brew recipes, and the speed at which you push down on the plunger.”

Finally, Tuomas notes the importance of using good quality water to brew excellent coffee.

“Water is one of the most underestimated brewing variables, so if you have easy access to distilled water or mineral pouches like Third Wave Water, use these rather than tap water,” he concludes.

There are a seemingly endless number of brewing variables to consider when making excellent-tasting coffee using the AeroPress, and grind size is one of the most important.

By changing your grind size, you can give yourself more control over how the coffee extracts – ultimately allowing you to find the sweet spot for any coffee you choose.

Enjoyed this? Then read our article on how grind size can help you brew better-tasting coffee.

Photo credits: Artisan Assets, Tuomas Merikanto

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However, in order to do so successfully, a WBC competitor must first source a high-quality coffee that will stand out on the global stage.

The Gesha variety has long been a firm choice of many competitors, but now more than ever, lesser-known arabica varieties and even other species are starting to become the territory of WBC finalists. 

So, how do coffee professionals go about finding these coffees? And what factors need to be taken into account when sourcing coffee for the WBC? 

I spoke to three WBC competitors to find out. Read on to learn more about what they told me.

You may also like our article on how to choose a coach for barista championships.

Which coffees are popular at the WBC?

It’s no surprise that exclusive, top-scoring varieties are commonly used in coffee competitions – especially Gesha. 

The arabica variety was first discovered in the 1930s in Ethiopia, but it wasn’t until 2004 that it took the industry by storm. At the Best of Panama auction the same year, a Gesha sold for a then record-breaking US $21/lb. Seventeen years on in 2021, the record price paid at the auction was a staggering US $2,560/lb.

As a result of its reputation for extremely high quality and delicate floral flavours, many coffee competition participants opt for Gesha. Between 2011 and 2019, seven of the nine World Brewers Cup champions won using this variety. WBC competitors are also known to choose Gesha for their routines.

However, over the past few years, there has been a shift away from using Gesha in the WBC. Instead, competitors are deciding to showcase the flavours and aromas of other varieties which are equally as intriguing.

Saša Šestić is the founder and Director of ONA Coffee and Project Origin. He is also the 2015 World Barista Champion. 

For his winning WBC routine, Saša sourced Sudan Rume coffee from Camilo Merizalde’s Las Nubes farm in Colombia. This variety commonly grows in Ethiopia and was often used in blends at the time.

Saša says he specifically chose Sudan Rume for his WBC performance because of its prominent sweetness and clarity – allowing it to stand out on its own. 

Moreover, he also wanted to enhance the flavours and depth of the coffee. To do this, he used the carbonic maceration process. At the time, this fermentation method (which was inspired by the same technique in the wine industry) was still novel in the coffee sector. 

More recently, at the 2021 WBC, another lesser-known coffee was used by the top three competitors: Coffea eugenioides. This coffee is a parent species of arabica. 

One of these competitors is Hugh Kelly. He is a three-time Australian Barista Champion, as well as the Training Manager and Head of R&D at ONA Coffee. Hugh placed third in the 2021 WBC using a eugenioides and liberica blend.

He says he chose eugenioides because of its “tactility and balance of taste”. 

“Initially, the quality of flavour was much worse than other arabica varieties I had tasted, but I felt like it could be improved during processing,” he adds.

Memorable competition coffees

On the WBC stage, it’s essential that competitors can make their coffee stand out.

Saša says he saw the potential in eugenioides as a competition coffee when Polish competitor Wojtek Bialczak used it at the 2019 WBC.

“This coffee was very memorable because it had this intense sweetness,” he tells me. “The coffee inspired me.”

Saša explains that he became more involved working on a eugenioides espresso for regional competitions with Hugh. After deciding more work could be done with the coffee at farm level, Hugh met with Julian Holguin from Finca Inmaculada in Colombia. Julian was also the producer of Wojtek’s coffee.

Hugh says that when he decided to use eugenioides for the 2021 WBC, he and Saša both worked closely with the team at Finca Inmaculada, as well as in collaboration with microbiologists from Chr. Hansen in Denmark.

“When you work with a coffee producer for some time, there is a greater opportunity to build trust,” he explains.

Saša tells me that there was one clear reason that the coffee performed so well, in his opinion.

“The coffee is really sweet,” he says. “Especially in the espresso category, this is always something that judges will favour.”

How do competitors source their coffee?

There are a number of different ways for WBC competitors to source their coffee. Hugh explains that some coffee professionals receive coffee from their coaching team.

“Many competitors are provided with options from a coach, mentor, or roaster,” he says. “Some competitors will then blind cup these coffees and choose one.

“This can be a great way to select a coffee, especially if you’re not visiting farms; it lets the coffee speak for itself,” Hugh adds.

Agnieszka Rojewska is the 2018 World Barista Champion. She also emphasises that sourcing coffee for the WBC is often a team effort.

“You need to surround yourself with a team of people that know how to source coffee and how to prepare for competitions,” she explains. “It’s not just about finding coffee, it’s also about finding a team that can help to bring the best out of that coffee.”

Naturally, sourcing a coffee also means connecting with producers to a certain degree.

“Having someone in your team who has existing relationships with producers can help,” Hugh tells me. “Planning to source your coffee early is a good idea, rather than relying on producers to already have some coffee for you.”

Saša emphasises that competitors need to find a coffee that they resonate with.

“The best way to choose a coffee is to know what makes you excited: which countries, profiles, and flavours do you love?” he explains. “Does the coffee need to be processed differently to maximise particular characteristics that you like about that coffee?”

Saša adds that he made the decision to visit farms to source his coffee for the WBC.

“I decided to travel across Colombia and look for producers that I could work with,” he says. “Sudan Rume was my first choice because it’s a natural mutation of the Bourbon variety, so it’s very sweet.

“It has this beautiful stone fruit sweetness that reminds me of apricot and peach,” he adds. “Even when you just grind the coffee, it smells sweet.”

However, even after finding the right coffee, further steps may be necessary to highlight the flavours and aromas competitors are looking for.

“[With more traditional processing methods], the Sudan Rume didn’t have enough flavour and depth,” says Saša. “After talking to our head roaster, Sam Corra, we decided to introduce carbonic maceration to the producers on the farm.”

How does sourcing for the WBC influence the wider coffee sector?

Since its beginnings, the WBC has been used to showcase excellence in the coffee industry – from newly discovered varieties and species to innovative processing methods.

However, trends which attract momentum at the WBC tend to then become popular in the specialty coffee market more widely. This means demand for more exclusive coffees and processing methods can increase.

“Ultimately, this isn’t the purpose of the competition,” Agnieszka tells me. “It’s supposed to be a platform to promote the skills and knowledge of baristas. 

“But in a bid to win, competitors started using very high-quality, expensive coffees – it became a trend,” she adds.

Saša, meanwhile, sees this as a positive thing.

“The WBC is a great platform because it can shape the future of the coffee industry and push the boundaries from year to year,” he says. “If someone wins with a high-scoring coffee, it proves that it has something special.” 

In fact, Saša believes that representation of more exclusive coffees on the WBC stage creates potential for production and processing to become more innovative.

“Innovation [is a good thing], as long as it adds more value for everyone in the coffee industry,” he says. “Prior to 2015, carbonic maceration seemed impossible to implement because it was too expensive, but now it’s used more widely.”

What trends could we see at future WBC events? 

With this year’s WBC set to be held in Melbourne from 27 to 30 September 2022, what can we expect to see on the global stage?

Hugh notes that changes to the competition’s qualified sponsors could influence which coffees competitors use.

“The Specialty Coffee Association (SCA) moved away from single-dose grinders, like Mahlkönig’s Peak and EK43 models, to the on-demand-style Mythos ​​MY75 grinder, so trends are sure to change moving forward.”

However, a single-dose funnel designed specifically for Mythos grinders will still allow WBC competitors to single-dose their coffee. 

In terms of certain flavour profiles, Saša thinks competitors may take a more stripped back approach to sourcing their coffee– especially in terms of processing.

“I don’t think competitors will use coffee that is heavily processed or fermented,” he says. “The new trends seem to be coffees that are shade-grown and slow-ripened to highlight the terroir.

“The flavours are clean and refined, but at the same time very powerful,” he adds.

Undoubtedly, the WBC will continue to evolve, which will push competitors to find and source a variety of different coffees.

Each competitor may have their own way of sourcing their coffee, but generally speaking, close relationships with the producer you source from is key. Ultimately, these relationships equip WBC competitors to better understand their coffee, and support them to get the best out of it for their routine.

Enjoyed this? Then read our article on how to roast coffee for barista competitions.

Photo credits: Hugh Kelly, Saša Šestić, World Coffee Events

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