Mon, 22 May

• SCA announces speaker schedule for 2023 Education Summit to take place in Busan, South Korea. Speakers will include Peter Giuliano and Dr. Mario Fernández-Alduenda, who will present the new Coffee Value Assessment, and Dr. Nancy Cordoba, who will share the latest ongoing research on sweetness in coffee. The 2023 Education Summit will take place on 31 May & 1 June.

• Dunkin’ India closed 11 stores over the past year. Franchise partner Jubilant FoodWorks Limited says it wants to attract younger customer demographics through a renewed, more coffee-focused brand identity.

• USDA anticipates 2% rise in India’s coffee exports in 2023/24 season. The USDA forecasts exports will reach 6.3 million 60 kg bags during the period, driven by strong export prospects.

• Benjamin Put wins 2023 Canadian Barista Championship. Ply Pasarj of Rogue Wave Coffee placed second, while Jair Garduno of Hatch Coffee came third. Put of Monogram Coffee will represent Canada at the 2023 World Barista Championship at World of Coffee Athens in June.

• SCA launches survey for its Sustainable Coffee Agenda. The SCA is looking for professionals across the supply chain to assess and track the impact of how value is created, measured, and distributed in the industry, with the broader goal of creating more equitable value distribution. Results of the survey will be used to generate a report. The survey is also available in Spanish here.

• SCA Denmark announces winners of 2023 National Barista, Brewers Cup, and Cup Tasters Championships. Patrik Rolf is this year’s Danish Barista Champion, Kian Hickman placed first at the Danish Brewers Cup, and David Savovski is the 2023 Danish Cup Tasters Champion. All three will represent Denmark at the World Coffee Championships in Athens.

Tue, 23 May

• SCA announces workshop schedule for 2023 World of Coffee Athens. Workshops across the three-day event will include Understanding and applying the evolved cupping protocol: the SCA’s Coffee Value Assessment, Physical and sensory evaluation of experimentally processed coffees, and Espresso extraction and beverage creation on fully automatics.

• This year’s Sheffield Coffee Festival to take place on 3 & 4 June. The event will include an exhibition, latte art and home brewing workshops, the Northern Filter Championships, coffee tasting sessions, and a series of talks.

• Swiss company Pinecone launches Foxtail commercial grinder and Pinion home grinder. The Foxtail includes 120mm flat burrs which can grind up to 2.5kg (5lbs) of coffee per minute. The Pinion grinder, meanwhile, includes 65mm flat burrs and can dispense ground coffee directly into portafilters.

• Royal Coffee sells new coffee from award-winning Ecuadorian producer Juan Peña. The Ecuador Zamora Chinchipe Chito Community coffee is part of Peña’s new project, and is produced with the same protocols as award-winning Hacienda La Papaya. Buyers of five boxes will receive a sixth box at 50% off with the code: 30036.

• Robusta futures reach 15-year high as demand rises and production estimates fall. Robusta futures closed at US $2,629 on Monday – the highest price since 2008. Industry experts say the rise is attributed to increased demand for robusta-based blends and dwindling supplies. Meanwhile, ICE arabica futures fell to US 189.20 cents/lb.

• World’s largest coffee variety trial cupping to take place in June. As part of the International Multilocation Variety Trial, Q graders from 29 international companies will assess the quality and sensory attributes of 31 varieties. World Coffee Research says the project aims to help its members determine which varieties might have high-quality potential in their respective countries.

Wed, 24 May

• USDA downscales estimates for Vietnam’s 2022/23 coffee production by nearly 6%. The USDA says it anticipates a total of 29.75 million 60kg bags of green coffee. Reasons for the decline include an off-cycle year, higher production costs, and a decrease in the size of coffee-growing areas.

• Artpresso Design partners with BIGFACE on custom espresso machine and barista accessories. The collaboration with NBA player Jimmy Butler’s coffee brand includes a customised La Marzocco Strada espresso machine, as well as milk jugs, bar towels, tampers, and distribution tools.

• This year’s German Coffee Roasting Championship takes place in Emmerich. Probat is hosting the two-day competition. The winner will go on to represent Germany at the 2023 World Coffee Roasting Championship in Taiwan in November.

• Poursteady launches PS2 two-cup automatic pour over brewer. The new Poursteady includes an integrated boiler, precision temperature control, and on-machine recipe creation and calibration technology.

• Researchers plan to use parasitic wasps to target coffee borer beetle in Hawaii. The University of Hawai’i’s Department of Plant and Environmental Protection Sciences partnered with USDA to disseminate thousands of Phymastichus wasps in coffee-growing areas. The wasp parasitises the beetle, which reduces its negative impact on coffee yields.

• Flash Coffee Indonesia’s Managing Director steps down. Maxine Chaury spent two years in the role, and helped increase revenue by 33% during that time.

• Caffè Nero launches Nero Book Awards. The UK coffee chain says its awards scheme celebrates excellence in UK and Irish literature. The first edition will open for entries on 19 June and will include four categories: children’s fiction, debut fiction, fiction, and nonfiction.

Thu, 25 May

• Analysts say El Niño poses a larger risk to robusta than arabica. Reuters reports that the weather phenomenon – which disrupts rainfall and temperature patterns, and is expected to develop in the second half of 2023 – could decrease supplies and raise prices of robusta. Conversely, it may reduce the chance of frost occurring in some of Brazil’s arabica-growing regions.

• Research indicates that loyalty schemes and subscriptions don’t directly result in financial benefits for coffee shops and roasters. Researchers at the University of Pennsylvania found that rather encouraging repeat customers, loyalty schemes and subscriptions rely on customers to purchase additional or more expensive items during their visits.

• International Coffee & Tea Asia Expo and Café Asia 2023 begin in Singapore. The tenth edition of both events will run until 27 May, and will include more than 200 exhibitors, educational talks, live brewing demonstrations, and networking opportunities. Fraser and Neave will also launch its Ömilk Oat Barista drink at this year’s Café Asia. Four-time Singapore National Latte Art Champion Jervis Tan will be at the event to host demonstrations.

• This year’s International Café & Beverage Show hosts the 2023 Malaysian Coffee Championships. The three-day event is hosting this year’s Malaysian Barista, Brewers Cup, and Latte Art Championships, as well as a trade show and a series of lectures and workshops.

Fri, 26 May

• UK government to potentially ban use of plant milk homophones on packaging. The draft proposal could ban terms such as “mylk” or “m*lk”. Plant-based product packaging may also be prohibited from including phrases like “not milk” or claiming they are “alternatives to dairy products”.

• Saudi specialty coffee chain Barn’s to open ten stores in London, UK. The company currently operates over 500 stores across Saudi Arabia, and plans to reach 1,000 global stores by 2030 – including ten in London.

• Scottish roaster announces multi-million pound investment in Glasgow headquarters. Matthew Algie, which has been operating for more than 150 years, says the upgrade will enable it to roast over 2,500 tonnes of coffee every year. Upgrades to the headquarters include a new green coffee handling and blending system, updated automation solutions, and new packaging lines.

• The Barista League takes place in Brno, Czech Republic for first time. The barista-style competition includes three rounds of multidisciplinary tasks, as well as the Mystery Mocktail Challenge and the Guess the Infusions interactive experience.

• SToK Cold Brew Coffee sponsors Wrexham historic Racecourse Ground. The sponsorship deal with US actors Ryan Reynolds and Rob McElhenney, who co-own the cold brew company, will now see the grounds renamed as the SToK Racecourse.

• Next year’s London Coffee Festival to take place from 11 to 14 April 2024. The event will be held at the Truman Brewery in East London, and will host the 2024 Coffee Masters competition.

Here are a few coffee news stories from previous weeks that you might find interesting. Take a look.

• Thu, 4 May – Costa Coffee India renews business strategy to target more millennial and Gen Z consumers. The coffee chain says India remains a key part of its market focus. Costa Coffee plans to open new stores in eight to ten major cities in the country and has redesigned existing stores to appeal more to younger consumers.

• Thu, 11 May – Reborn Coffee reports 51% revenue increase in 2023 first quarter. The Californian specialty coffee retailer operates 12 international locations, and plans to open another four in the coming months.

• Wed, 17 May – Tim Hortons opens five new locations in Bahrain. Middle Eastern franchisee AG Café now operates eight Tim Hortons stores in Bahrain, a “key market” for the company.

• Thu, 18 May – Uganda’s coffee sector to benefit from new modern railway line between Kampala and Kenya. Turkish firm M/s Yapi Merkezi aims to begin construction this year. It’s hoped the line will improve efficiency and affordability of the export of Ugandan coffee.

• Thu, 18 May – Lavazza opens SCA Premier Training Campus in Chicago, US. The training facility will host classes led by SCA Authorised Specialty Coffee Trainers, as well as industry events and new product launches and demonstrations.

• Thu, 18 May – Brazilian National Supply Company cuts estimates for 2023 coffee production to 54.74 million 60kg bags. Conab says the total crop is still expected to grow by 7.5% compared to the previous harvest, despite a predicted 7.6% decline in this season’s robusta harvest.

• Thu, 18 May – USDA anticipates 3% increase in Colombia’s 2023/24 coffee production. Total production volume is expected to reach 11.6 million 60kg bags of green coffee by the end of the season. However, the USDA says Colombia’s slowing economic growth will restrict substantial growth of its coffee sector.

Photo credits: SCA Denmark

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At this time, the Coffee Value Assessment is yet to come into effect. However, on 18 May 2023, the SCA released its updated rules and regulations for the 2023 World Latte Art, World Coffee in Good Spirits, and World Coffee Roasting Championships. These three competitions will take place in Taipei, Taiwan from 17 to 20 November 2023.

The biggest update is for the World Coffee Roasting Championship. The competition will now incorporate aspects of the Coffee Value Assessment in both competitors’ routines and the judging process. 

So how could this affect the future of the competition? Read on to find out more.

You may also like our article on whether the new SCA cupping form & protocol will add more value for specialty coffee.

Looking at the new rule changes

The SCA has updated several World Coffee Roasting Championship rules for the 2023 event. The regulations which now incorporate the new Coffee Value Assessment, however, are the most significant changes.

In an announcement, the SCA stated: “Changes to the WCRC rules are centred on the evaluation portion of the competition, to better balance the weight of the competitor’s roasting skills, and of the results produced through these in the competition.

“The changes include the introduction of new evaluation scales more clearly aligned with the SCA’s Coffee Value Assessment, informed by research and sensory science best practice,” the organisation added.

The updated rules and regulations largely affect the WCRC cupping evaluation process. This includes the production roast evaluation score sheet and protocol.

Let’s take a look at the specific updated rules and regulations:

Roast plan 2.2.6 & 6.5

At previous World Coffee Roasting Championships, according to rules 2.2.6 and 6.5, each competitor had to submit a roast plan for each production roast. This plan clearly describes several factors:

• Weight
• Temperature
• Colour reading of their roasted coffee
• A description of what the taste and flavour results of the production roast will be. This includes the intensity of acidity and body

WCRC competitors were also recommended to use the SCA’s Coffee Taster’s Flavor Wheel as a reference tool.

Following the rule change, competitors at this year’s event in Taipei will now have to submit an updated roast plan. This will include a descriptive assessment sensory results form which is more clearly aligned with the Coffee Value Assessment. 

Competitors need to fill out the descriptive assessment sensory results for each sensory attribute category that the judges assess and evaluate:

• Fragrance and aroma
• Flavour
• Aftertaste
• Acidity
• Sweetness
• Mouthfeel

In order to capture more data about the specific coffee, this form includes intensity ratings and “check all that apply” (CATA) descriptors. The SCA says these correspond to the inner circles of the Coffee Taster’s Flavor Wheel. 

To add to this, WCRC competitors can also add extra CATA descriptors which aren’t listed on the form.

Roast plan score sheet evaluation 8.0

Prior to the recent WCRC rule changes, the evaluation scale for the Roast Plan score sheet ranged from 0 to 6. A score of 0 is “unacceptable”, while 6 is “extraordinary”. 

At this year’s competition, the evaluation scale will now only include four categories:

• None to evaluate or out of acceptable range – 0
• Not very accurate (acceptable/average) – 1
• Somewhat accurate (good/very good) – 2
• Very accurate (excellent/extraordinary) – 3

The SCA says this rule change is in line with sensory analysis research conducted as part of the organisation’s three-year project to develop its cupping and grading protocol.

Production roast cupping score sheet 9.3

When it comes to evaluating competitors’ production roasts, WCRC judges previously used a production evaluation score sheet. This was based on a total score out of 100 points. Judges also used a production cupping evaluation scale, which ranged from 6.00 to 10.00.

The 2023 WCRC 9.3 rule change means that the production cupping evaluation score sheet now includes two separate scores: affective coffee evaluation and accuracy of coffee descriptors, as well as any roast defects. Again, this update is a result of sensory analysis research conducted as part of the SCA’s Coffee Value Assessment study.

Coffee evaluation 9.3.1

Lastly, to score the quality of competitors’ production roasts, WCRC judges will now use a nine-point scale, which ranges from 0 (“none to evaluate”) and 9 (“extraordinary/extremely high”). Scores between 0 and 3, however, will require approval from the head judge.

The SCA says this nine-point scale was developed as part of its Coffee Value Assessment.

So what could this mean for future World Coffee Roasting Championships?

There’s plenty to unpack with these updated rules and regulations. Arguably the biggest factor to consider is that both competitors and judges will now need to account for a wider range of information when describing and evaluating coffee.

“The SCA is delighted to announce these rules updates, and see three competitions – the World Barista Championship, World Brewers Cup, and World Coffee Roasting Championship – reflect the SCA Coffee Value Assessment,” SCA CEO Yannis Apostolopoulos said in a press release. 

“Competitions touch many people in the industry and these rules will be implemented by over 60 licensed competition bodies around the world, so it is important that they are connected to the Coffee Value Assessment,” he added. “We are fully committed to ensuring the assessment is accessible so that we can make specialty coffee a thriving, equitable, and sustainable activity for all.”

A better chance to receive higher scores?

With new intensity ratings and CATA descriptors added to the 2023 WCRC roast plan – as well as being able to include extra sensory descriptors on the form – competitors should be able to more accurately describe their coffee. 

In theory, this could increase their chances of receiving a higher score – as long as their production roast is high quality and matches the judges’ experience.

Similarly, with the WCRC production roast cupping score sheet now including two separate scores for affective coffee evaluation and accuracy of coffee descriptors, the judges’ assessment may be more in line with competitors’ descriptions of their coffee.

According to the SCA, competition bodies have the option to implement the updated rules either this year or in the 2024 season. However, the new Coffee Value Assessment regulations will be used at the 2023 world final in Taiwan, so we’re sure to see how they affect the competition then.

“We recognise that these are large changes for the competitions community, and we will be hosting a number of webinars to support and answer questions,” the SCA said in a press release.

Whether these changes will add value to the World Coffee Roasting Championship remains to be seen. But by broadening the range of information collected and evaluated as part of the competition, there will surely be some benefits for competitors.

Enjoyed this? Then read our article on why Busan will host the 2024 World Coffee Championships.

Photo credits: Michelle Illuzzi, Specialty Coffee Association

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To do this, many coffee shops invest in high-quality water filtration systems. In many cases, their water supply will not be correctly optimised for brewing coffee. Without it, they will struggle to get the best possible flavour profile in the cup.

Depending on their geographical location, coffee businesses may need different kinds of water filtration systems. Moreover, each one may work differently.

To find out more about how water is filtered for coffee, I spoke to two industry experts from Pentair Europe. Read on for more of their insight.

You may also like our article on how baristas can maximise water quality & consistency.

Why is water filtration so important?

It’s often said that filter coffee is 98% water, so it clearly plays an instrumental role in how coffee is extracted. Ultimately, a large part of how your coffee tastes is dependent on the filtered water you use to brew it.

First and foremost, water should always be safe to consume.

However, depending on your location, the chemical composition and mineral content of tap water can vary widely. Tap water contains a variety of minerals in different concentrations, and the presence of some of these can have huge implications on coffee flavour. These include:

• Magnesium
• Calcium
• Iron

Matteo Colamartino is the Product Manager at Pentair Europe, a leading water filtration solutions company.

“Water for coffee needs to be filtered for two main reasons,” he tells me. “Firstly, you want to protect your espresso machine and equipment from corrosion or the build-up of limescale, which reduces efficiency.

“Secondly, you want to make sure you get the best results from your coffee,” he adds.

In terms of protecting equipment from corrosion and limescale, higher levels of minerals and compounds in water can leave chalky deposits – especially in espresso machine pipes and boilers. This happens when calcium and/or magnesium in water fuses with carbonates, which then creates limescale deposits.

Ronny Billemon is a Foodservice Technical Support and Applications Engineer at Pentair Europe.

“Water which is too hard often causes scaling and corrosion, which can then damage your coffee equipment,” he says.

Breaking down water hardness

When we talk about hard water, we refer to two different types of hardness: total hardness and carbonate hardness (or temporary hardness). The former is the amount of calcium and magnesium present in water, while the latter is a measurement of the water’s levels of carbonates and bicarbonates.

We measure water hardness in terms of parts per million (ppm). The Specialty Coffee Association recommends using water with a total hardness of 50 to 175ppm and a carbonate hardness between 40 and 75ppm. However, if not managed correctly, a total hardness of 100ppm or more can lead to limescale deposits in espresso machine boilers and pipes.

“You want to have an optimal level of these minerals in your water as this will assist with the extraction of your coffee, including oils to enhance mouthfeel,” Ronny says.

For example, optimum levels of calcium can lead to a creamier mouthfeel. A balanced amount of magnesium, meanwhile, can enhance sweetness. As a general rule of thumb, the ratio of calcium to magnesium in tap water is around 3:1, which generally reflects the balance of these minerals in natural water sources.

Moreover, if your water is too hard, you risk losing balance and clarity in the cup. Conversely, very low mineral water content could result in your coffee tasting flat, or having a lack of body and structure.

What are the different types of water filtration?

Considering all this, in almost every case, coffee shops can improve the quality of their coffee by using filtered water. However, there are several different types of water filtration systems available on the market. This can make it difficult to know which one is right for your coffee shop.

Activated carbon filtration

One of the most basic yet important systems is activated carbon filtration. This method uses an activated carbon filter to remove contaminants such as chlorine, chloramine, and volatile organic compounds (VOC), as well as off-tastes.

“Carbon filtration is at the very core of high-quality water filtration systems,” says Matteo. “It removes any compounds which result in off-tastes and odours, and is often combined with particle filtration as part of a single filtration system.

“Pentair’s basic Everpure carbon-based filtration system also uses ‘scale inhibition’ technology, which doesn’t change the hardness level, but does control levels of limescale build-up,” he adds. “In areas with lower water hardness levels, these systems provide a low cost but effective solution to maintain the calcium and magnesium levels in your water.”

Reverse osmosis

Reverse osmosis (or RO) removes around 95 to 97% of minerals (or total dissolved solids) from water. This makes it one of the best all-around water filtration solutions. RO is particularly popular with coffee shops in areas which have higher levels of water hardness (around 250ppm or over).

Essentially, the system works by forcing water through a semipermeable membrane at high pressure.

“[Compared to carbon filters], RO systems are at the other end of water treatment, as they allow you to manage all water issues at once,” Matteo explains. “They basically remove most of the minerals dissolved in water, however, coffee-focused filtration systems include technologies which re-add minerals back into the filtered water to meet the coffee shop’s required levels.

“With continuous fluctuations in the mineral content of tap water, high-performing reverse osmosis systems are ideal,” he adds.

Multi-stage filtration systems

In recent years, more and more coffee shops have started to invest in multi-stage filtration systems, which are often specifically designed for coffee businesses to deliver consistent results.

These systems often include a number of filtration steps, including: 

• Prefiltration
• Carbonate hardness adjustment
• Fines, carbon, and solid membrane filtration

Furthermore, they are usually best suited for coffee shops in areas with higher levels of tap water hardness. They also combine the benefits of carbon filtration and ion exchange technology in one cartridge.

“Pentair’s multi-stage Claris cartridges remove contaminants and odours, as well as all sediments which are bigger than 0.005mm using the carbon block fine sediment filtration technology,” Ronny tells me. “They also include varying levels of water softening technology depending on your tap water quality.”

Matteo tells me: “We offer different types of Claris cartridges, such as Standard, Ultra, N, and Prime, which are compatible with different levels of water hardness.

“For example, the Claris Ultra cartridge uses ion exchange and sequestering DuoBlend technology to maintain issues related to scaling and maintain a neutral pH level, as well as reducing the corrosivity of filtered water when using standard decarbonisation filters,” he adds. “This means the filtered water has more balance of calcium, magnesium, and other minerals.”

In turn, this means coffee shops can achieve more balanced extraction of flavours in their coffee.

Protecting equipment

Matteo also explains that multi-stage water filtration systems need to protect your equipment.

“The Claris N cartridge has hybrid sodium-softening technology,” he says. “This helps to control levels of gypsum (a soft sulphate mineral deposit composed of calcium sulphate dihydrate) in areas with high levels of sulphates in tap water, while also reducing the risk of corrosion.

“The Claris Prime cartridge, meanwhile, combines chloride and sulphate reduction, mineral stabilisation, and corrosion inhibition technologies for long-term protection of your equipment,” he adds. “Additionally, the seven-step bypass in the filter head ensures you can reach a certain TDS level in the filtered water.”

What are the benefits of high-quality water filtration for coffee shops?

There are many clear advantages of investing in a high-quality water filtration system for your coffee shop.

Firstly, Ronny explains that filtered water improves coffee beverage quality and consistency.

“If you are focused on serving high-quality coffee, you must consider optimising your water quality,” he says. “This can make or break beverage quality.

“Water treatment can also be a significant cost for coffee business,” he adds. “However, when you invest in the right solution, you can actually save money and reduce concerns about maintenance and upkeep.”

This is because using a water filtration system which best suits your needs, as well as the water quality in your area, will reduce the likelihood of technical issues – and thereby reduce maintenance fees.

“The more limescale that builds up in pipes and boilers, the lower the efficiency of your equipment,” Matteo says. “This means your espresso machine requires more energy and more frequent servicing, which increases costs, too.”

He also mentions that research from the Water Quality Association suggests coffee shops which use hard water spend 29% more on energy costs than those which use softer water. 

Considering the recent rise in food and energy prices for hospitality businesses, finding ways to manage them has never become so important.

Improving sustainability

Alongside improving coffee quality and reducing costs, another topic that’s increasingly being discussed when we talk about water filtration is sustainability – as it is in all aspects of the coffee sector.

“Most RO systems waste up to 90% of incoming water,” Ronny explains. “When selecting a RO system, make sure to check for high-performance units which offer at least a 50% water recovery rate – this will make a huge difference to your annual water bill.”

Matteo says: “We take the carbon footprint of our filtration systems into account. For instance, the Pentair MRS 600 HE and Conserv E RO systems require up to 50% less energy and water than other models. 

“Moreover, their high water recovery technology can reduce water and sewage charges, as well as minimising environmental impact,” he adds.

Recycling cartridges

Matteo also explains that making water filtration more sustainable often depends on optimising systems. This involves manufacturers focusing on more realistic solutions when it comes to end of life product solutions, like customers recycling their cartridges. 

“It can be a complicated process, but we are looking into more efficient ways to recycle cartridges on a more local level,” he says. “We also take into account the level of emissions produced from the transportation of used cartridges from coffee shops to recycling plants.”

For many coffee shops, water filtration is an excellent way to ensure that you’re getting the most out of each cup of coffee you serve to customers. 

However, knowing which filtration system to use is key. And with different systems offering different results, it’s best to start by checking the water quality in your local area.

Enjoyed this? Then read our article on maximising water quality & consistency in your coffee shop.

Photo credits: Ronny Billemon

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Moreover, some private auctions also grant roasters and green coffee buyers access to more limited-edition or ultra-rare lots. In turn, these coffees can then be marketed as more premium and unique offerings. 

As part of this, auctions which focus on one specific variety or species (usually more exclusive coffee varieties such as Gesha) are becoming more popular.

To find out more, I spoke with Max Perez, owner of Finca La Hermosa in Guatemala, and Leonor Xiao, founder and green coffee buyer at Canasto Coffee Co. Read on for more of their insight.

You may also like our article on virtual coffee auctions.

What are private auctions and how do they work?

Although private auctions are a relatively new concept in the coffee industry, green coffee has been traded at auction for centuries. Typically, green coffee auctions are hosted by importers, exporters, non-government organisations, or other industry stakeholders in producing countries.

Auctions are often held in person, but more and more are starting to take place online. This allows buyers from all over the world to attend – making them much more accessible. 

As with any type of auction, buyers place bids on different green coffee lots. Once an auction starts, buyers will bid in specific increments until all coffees have at least one bid each, or until at least a specific amount of time has passed where no bidding has taken place.

Prior to an auction, all submitted coffees are cupped and scored blind by professional Q graders. This is done using the Specialty Coffee Association 100-point scale. This is so the bidders have an idea of the level of quality for each coffee.

Moreover, at some competitions prior to auctions, all coffees must score at least 86 points to advance to the next assessment stage. Ultimately, this required level of quality has helped to drive innovation at green coffee auctions even further.

High quality & even higher prices

Over the past two decades, the prices paid for coffee at auctions have been increasing more and more.

The first example was in 2004. That year, Hacienda La Esmerelda sold one of its Geshas for US $21/lb at the Best of Panama (BoP) auction. At the time, this was a world record for the highest price ever paid for a coffee.

Fast forward to 2021 and a honey processed Gesha produced by Elida Estate sold for a staggering US $6,034/lb. This is by far the most expensive coffee in the world.

Naturally, these astonishingly high prices have influenced more and more producers to co-host their own private auctions.

A private green coffee auction is a useful way for producers or co-operatives to showcase their more exclusive and ultra-rare lots. To participate in these auctions, buyers must register online in advance. As there are also a limited number of spots available, registrants may have to pay a fee to take part in the auction. Roasters may also have to purchase samples of the coffees they want to buy beforehand.

Why are these auctions becoming more popular?

Broadly speaking, specialty coffee places a lot of value on quality, transparency, traceability, and sustainability. In line with this, demand for higher-quality, more exclusive coffee varieties (and even species) has grown over the past decade or so.

“Private auctions are becoming increasingly popular because demand for more unique and exclusive specialty coffee is growing,” Max says. “These auctions offer buyers the opportunity to access limited-edition and rare coffee lots which aren’t usually available on the wider market.”

Max also explains how producers can use private auctions as platforms to market their coffees in different ways.

“These auctions also allow sellers to control the buying process, potentially generate higher profits, and create a sense of exclusivity around their coffees,” he tells me. 

Leonor agrees, saying: “After the auction, the producer can label the coffee as an auction lot to emphasise its exclusivity.

“Moreover, private auction coffee lots are usually small in size,” she adds. “This can mean that producers may receive a higher price for them because a single buyer will usually purchase their coffee.”

What about single-variety coffee auctions?

Alongside private auctions in general, the number of more niche auctions has noticeably increased over the past few years. These include:

• Single origin auctions (with all coffees produced in the same country, region, or even farm)
• Auctions which include coffees from a single producer, co-operative, or exporter
• Single-variety auctions, which focus specifically on one variety of coffee

One example is the Gesha Forest auction by Finca La Hermosa, which will take place online on 5 July 2023. 

“The auction will feature a variety of our Gesha coffees, each with its own unique flavour profile, aroma, and characteristics,” Max tells me. “It will also include Gesha coffee lots from different origins, including Guatemala, Panama, Tanzania, and Ethiopia. 

“The lots (some of which are organic) will also be available in different processing methods, such as washed, natural and anaerobic,” he adds. “These different processing techniques showcase the versatility and complexity of Gesha coffee.”

Gesha is one of the most-sought after varieties in the specialty coffee sector. Known for its exceptional cup quality and its ability to receive high prices, the variety has dominated auctions over the past decade or so.

“The Gesha Forest project by Finca La Hermosa involves meticulous farming practices to grow, harvest, and process Gesha coffee to ensure the highest quality coffee possible,” Max explains. “The unique microclimate and volcanic soil of Finca La Hermosa, which is located on the slopes of the Acatenango volcano in Guatemala, make it an ideal environment for growing Gesha.”

Leonor tells me that the variety is particularly popular in East Asia, including in China, where consumers are often more willing to pay higher prices for more exclusive and rare coffee.

“Gesha always stands out on the cupping table as it usually receives higher scores,” she says.

What are the benefits of buying rare coffee from private auctions?

For producers who have the infrastructure and financial resources, there are a number of benefits to hosting private auctions.

“These platforms are an opportunity to showcase producers’ hard work and dedication, potentially receive higher prices, and build long-term relationships with buyers,” Max says. 

“Private auctions can also promote transparency, traceability, and sustainability in the specialty coffee industry.

“Auctions like the Gesha Forest by Finca La Hermosa can showcase a producer’s commitment to sustainable and environmentally-friendly farming practices, thereby promoting a more responsible and conscious coffee industry,” he adds.

In terms of traceability, Leonor explains that auctions can be useful platforms for both farmers and roasters.

“Producers know where their coffee is going when it’s bought through auctions,” she says. “Private auctions can be a link between producers and roasters.

“Moreover, receiving feedback from roasters, traders, and producers will help to make auctions more meaningful and impactful,” she adds.

What about roasters?

When it comes to roasters, there are several advantages to attending green coffee auctions – especially for those who want to sell and market more premium and rare coffees.

“Roasters have access to more unique and exclusive lots,” Max tells me. “This enables them to differentiate their coffees and potentially attract a broader range of consumers.”

Looking at Gesha specifically, the variety is more commonly found in Panama and Ethiopia – and also recently in Colombia, too. Many specialty coffee consumers place significant value on more exclusive varieties sourced from new origins. For instance, sourcing coffee from farms outside of these origins, such as Finca La Hermosa in Guatemala, can be a unique selling point for roasters.

“By buying coffees from auctions, roasters have an opportunity to showcase their recognition of high-quality coffees, and thereby add value to their brand,” Leonor concludes.

Private auctions, as well as auctions more generally, play a role in driving specialty coffee forward. For those who have the capacity and buying power to attend, they can experience some extraordinary coffees that they may not be able to find elsewhere.

With demand for more exclusive coffees only growing in certain markets, we’re sure to see private auctions continue to be a point of conversation in the coffee industry going forward.

Enjoyed this? Then read our guide to green coffee auctions.

Photo credits: Finca La Hermosa

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Much of the focus on sustainability is with coffee production and export. However, there is also a growing number of coffee shops which are looking for ways to become carbon neutral. 

There are many ways for coffee businesses to reduce their carbon footprint. One of the most prominent is investing in more energy-efficient and sustainable equipment – such as carbon-neutral espresso machines.

To find out more, I spoke to Francesco Bolasco, Products and Innovation Project Manager at Dalla Corte. Read on for more of his insight.

You may also like our article on branding and customisation: How espresso machine design is evolving.

What is carbon-neutral coffee?

The term “carbon neutral” has become more commonly used in many industries in recent years, including in specialty coffee. But what does it really mean?

The European Union unofficially defines carbon neutrality as “having a balance between emitting carbon and absorbing carbon from the atmosphere in carbon sinks”. A carbon sink is any system which absorbs more carbon than it emits – including natural “systems” like soil and forests.

All commodities have an environmental footprint which can be measured, including coffee.

“Every product or service has an impact on the environment,” Francesco tells me. “This impact can be evaluated using a Life Cycle Assessment (LCA).”

Measuring carbon emissions

It’s certainly challenging to accurately measure the carbon footprint of coffee. However, a number of studies have used LCAs to gather more reliable data. One of these is a 2020 research paper from University College London which looked into the carbon footprint of producing and exporting coffee from Brazil and Vietnam to the UK.

In summary, the study found that:

• The average carbon footprint of both Brazilian and Vietnamese arabica coffee was calculated as 15.33 (±0.72) kg of carbon dioxide equivalent per 1kg of green coffee (kg CO2e kg−1) for conventional coffee production 
• The average carbon footprint of both Brazilian and Vietnamese arabica coffee which was produced more sustainably was calculated as 3.51 (±0.13) kg CO2e kg−1
• The 77% reduction in carbon footprint for sustainable coffee production compared to conventional production was largely the result of exporting coffee via cargo ships (rather than by airplane) and using fewer agrochemical inputs
• The majority of carbon emissions produced across the entire supply chain came from exportation and shipping

Similarly, another study which measured the carbon emissions of Costa Rican coffee found that the total carbon footprint across the entire supply chain was 4.82 kg CO2e kg−1. It also should be noted that Costa Rica is considered one of the most sustainable countries in the world. In part, this likely explains the lower level of emissions.

So how do companies reduce their carbon footprint?

Coffee companies can become carbon neutral through two methods: carbon insetting and offsetting. The former involves reducing carbon emissions within a company’s own supply chain. The latter, meanwhile, is where companies invest in sustainable initiatives outside of their own operations.

For example, a coffee business looking to become carbon neutral and offset its emissions can fund tree planting projects in other countries. Insetting, meanwhile, would mean that a company would have to create a reforestation project (or another similar sustainable project) within its own operations. 

However, it can take years for a company to develop and implement their own carbon reduction project. In turn, carbon offsetting schemes are more popular. But companies must first measure the carbon footprint of their entire supply chains when choosing this method.

Francesco tells me how Dalla Corte used the “cradle-to-gate” assessment method to calculate the carbon footprint of its Zero, XT, and Icon espresso machines.  

“‘Cradle-to-gate’ refers to a product’s carbon footprint from the moment it’s made to the moment it reaches the customer,” he explains. “Because we are a B2B company, we consider the final destination of our products to be our global distributors’ warehouses.”

After calculating the carbon footprint of each machine, Francesco says that the company offset all emissions through the Ntakata Mountains project, which protects and preserves wildlife, forests, and indigenous communities in Tanzania.

What about sustainability in coffee shops?

Much of the focus on sustainability in coffee revolves around production and export – and rightly so. Many studies point to these stages of the supply chain as the biggest emitters of carbon dioxide (CO2).

In line with this, a number of sustainable practices have been implemented on coffee farms. For example, producers can use more natural fertilisers and dispose of waste by-products in more environmentally-friendly ways.

However, this means the burden to improve sustainability in the coffee industry largely lies with farmers, including smallholders. And given that large-scale agriculture is responsible for the vast majority of carbon emissions in coffee production, sharing the burden among other industry professionals is key to achieving “true” sustainability.

As such, as well as becoming carbon neutral, coffee shops around the world have started to implement more sustainable business practices. These include:

• Reducing the use of single-use takeaway cups
• Recycling more waste, including used coffee grounds
• Adopting zero-waste practices
• Offering more plant-based milk options, which tend to have a lower carbon footprint than cow’s milk

Espresso machines and other equipment

With the recent spike in costs for hospitality businesses, energy efficiency of equipment has become more important than ever.

This is most notable with espresso machines, as they tend to produce the highest levels of CO2 than other pieces of equipment in coffee shops.

“For our machines in particular, between 90% and 95% of carbon emissions come from general usage as they require electricity to work,” Francesco says.

Moreover, because of heat loss, poorly-insulated boilers can potentially waste up to 50% of the energy they use. This has led some espresso machine manufacturers to develop more energy-efficient, sustainable models to address these issues, including carbon-neutral machines.

Francesco explains how Dalla Corte calculated the carbon footprint of some of its espresso machines, starting with the XT. He says the first step of the process involved analysing the environmental impact of all machine parts – including the materials used and where they were manufactured.

“The further away the supplier is for a specific part, the higher the emissions levels will be,” he tells me. “We also asked our main suppliers about their production processes and sustainability best practices for a more accurate impact assessment.

“The second step was to measure carbon emissions for each part in terms of energy consumption,” he adds. “Finally, we compiled a list of all shipments and other means of transportation to our global distributors within a particular time frame (usually one year).”

Using data such as this, companies can measure the average carbon footprint of a single espresso machine.

“On average, the production and distribution of a single Dalla Corte espresso machine produces around 600kg CO2,” Francesco says.

Can you truly have a carbon-neutral espresso machine?

Francesco explains what a carbon-neutral espresso machine is.

“By definition, it’s an espresso machine whereby you have offset all of its carbon emissions by purchasing an equal volume of carbon credits,” he says.

He adds that Dalla Corte offset emissions for its XT, Zero, and Icon espresso machines through its new PlaNet Sustainability Project, which officially launched in December 2022. 

“With PlaNet, we are combining all of our sustainability projects under one name, which adds another important layer to our sustainability plan,” he says. “These three machines are now certified carbon neutral.”

Alongside offsetting (or insetting) the machines’ carbon footprints, there are a number of other features which are designed with sustainability in mind.

“For instance, Dalla Corte’s Zero, XT, and Icon machines don’t use boilers to heat brewing water,” Francesco tells me. “Instead, water is heated directly in each separate grouphead using the precise amount of energy needed.

“This helps to reduce energy consumption,” he adds. “And thanks to our new Proportional Integral Derivative (PID) control system, we have achieved even better efficiency.”

The benefits of carbon-neutral coffee

For any coffee business, there are many clear advantages to reducing carbon emissions and becoming carbon neutral.

First and foremost, many global governing bodies are driving businesses to minimise their environmental impact. For instance, the EU Green Deal plans to create a climate neutral economy by 2050 – which means companies may have to comply with certain rules on carbon emissions.

Simply put, this has never been more important than now, including for the coffee industry. In January 2023, a study published in PLOS Climate found that over the past four decades, climatic conditions which can reduce coffee yields have become more frequent. These include higher temperatures, as well as more erratic rainfall and humidity levels, which could result in “ongoing systemic shocks” to global coffee production.

Meeting consumer demand

“Coffee consumers are savvier and are asking for more ‘green’ products,” Francesco says. “Pushing coffee business owners to improve their own sustainability practices then also reinforces this need to their suppliers.”

In line with this, Francesco recommends coffee shops and roasters include information about any carbon-neutral equipment they use (including espresso machines) in their sustainability reports, should they publish them.

Ultimately, companies should look to provide more accessible information about their environmental impact, especially as this becomes increasingly important to consumers.

For instance, according to a 2021 YouGov survey, 60% of US consumers (especially younger generations) are willing to pay a premium for sustainable products.

Moreover, in a highly competitive market, carbon-neutral espresso machines can be a unique selling point for coffee shops.

Energy consumption

As well as reducing environmental impact, carbon-neutral espresso machines are designed with greater energy efficiency in mind. 

“Dalla Corte machines are not only carbon neutral, but they also have patented technologies which reduce energy consumption during their lifetimes,” Francesco says.

Considering that energy costs are on the rise for coffee shops worldwide, investing in a more sustainable espresso machine can help to lower energy consumption, and thereby costs, too.

Over the past few years, the specialty coffee industry has made great strides towards becoming more sustainable. A large part of this has concerned minimising carbon emissions, thereby lessening the supply chain’s impact on the environment.

And while most of us would first think of reforestation projects and sustainable production techniques, it’s clear that sustainability doesn’t end at origin. 

It is possible to create a carbon-neutral espresso machine, and furthermore, by investing in carbon offsetting or insetting initiatives, coffee companies can lower the carbon footprint of their equipment – potentially giving their business a new unique selling point.

Enjoyed this? Then read our article on technical evolution: How espresso machines have changed in the 21st century.

Photo credits: Dalla Corte

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Mon, 15 May

• Apply to be a volunteer at this year’s PRF Colombia. The event will take place on 14 & 15 September 2023 at the Plaza Mayor in Medellín. PRF Colombia will feature lectures, panel discussions, workshops, cupping sessions, several coffee competitions, and the second iteration of the Global Coffee Awards. English volunteers can apply here and Spanish volunteers can apply here.

• Australian Specialty Coffee Association announces winners of 2023 Barista Championship and Brewers Cup. Jack Simpson is the 2023 Australian Barista Champion, while Tom Hutchins placed first at the 2023 Australian Brewers Cup. Both will represent Australia at the World Coffee Championships in June.

• Most Brits agree UK government should do more to reduce impact of climate crisis on coffee supply chain. A new survey by Christian Aid also suggests 57% of British consumers are concerned about the impact of climate change on food supply chains, including coffee. The international development agency is also calling on the UK government to provide more support to farmers in developing countries.

• New 2023 National Coffee Data Trends Specialty Coffee Report finds coffee is still US’ favourite beverage. The report, which is published by the National Coffee Association in partnership with the Specialty Coffee Association, found that 52% of Americans had consumed specialty coffee in the past week.

• Volunteer applications still open for World of Coffee Athens. The SCA has added more volunteer shifts for the event, which will take place from 22 to 24 June – and will host the 2023 World Barista Championship and World Brewers Cup.

• Hublot and Nespresso collaborate on watch made from recycled coffee capsules and used coffee grounds. The two Swiss companies partnered to create the Hublot x Nespresso Big Bang Unico Origin watch – which currently retails for US $24,100.

Tue, 16 May

• Washed long-fermented Gesha breaks Colombia Land of Diversity auction record. The coffee, produced by Domingo Torres Angulo and purchased by Koffee Kult, sold for US $120.50/lb, with a total value of more than US $31,878. All 27 lots sold for an average of US $22.77/lb, breaking another record for the auction.

• Coffee prices rise following strong Brazilian real and decline in global production volumes. The most active ICE contract for July increased by 3.58% after Brazil’s currency rallied to a four-week high on Monday. ICE certified stocks also dropped significantly, which led to an increase in arabica prices.

• Belgian coffee company Miko acquires Germany’s PROCON. The coffee roaster and service specialist says its acquisition of coffee vending machine operator PROCON, which largely focuses on offices and workspaces, will allow it to expand across Germany.

• Entries open for 2023 Golden Bean North America roasting competition. Applicants can now submit their entries for the competition, which will take place from 8 to 12 August in Columbus, Ohio.

• EU Council gives final approval to adopt new anti-deforestation regulations. The new mandatory due diligence rules apply to all operators and traders who buy or sell a number of commodities in the EU, including coffee. Industry professionals exporting to the EU now have to prove production of their coffee results in no deforestation following 31 December 2020.

• Mahlkönig announces new international distributors. New partners include BaristaEquip and Chris’ Coffee in the US, JAKSU in Argentina, Altatec in Paraguay, SIDASA and Icoffee Solutions in Guatemala, KMS Roasting in Uzbekistan, Unicafé in Modlova, Primulator AB in Sweden, Best Friend of Barista in Ukraine, and Espressomat in Spain.

Wed, 17 May

• On The Ground calls for donations to support victims of flash floods in the Democratic Republic of Congo. On 5 May, devastating floods destroyed infrastructure and displaced communities in parts of the country. The non-profit says the donations will provide vital aid to those affected, including the KACCECO, Muungano, and Spoacdi co-operatives.

• This year’s Manchester Coffee Festival to host 2024 UK Cup Tasters Championship. The festival will take place on 18 & 19 November 2023, and will feature a series of talks and tasting sessions – as well as the new Extracted Development competition, which focuses on combining barista and roaster skills.

• Digital Coffee Future launches Digital Fundamentals Education Programme. Developed in partnership with The Chain Collaborative, the ten-hour online course explores how coffee professionals can understand and apply digital tools and technology in their businesses.

• Oatly launches four “new and improved” products in the UK. The oat milk manufacturer now sells Light, Semi, Whole, and “No” Sugars oat milks in UK stores. All products are available as both chilled and shelf-stable.

• Applications open for Australia’s Richest Barista competition at MICE 2023. A total of 32 competitor spots are available, 15 of which are open to MICE 2023 exhibitors, five for Australian Specialty Coffee Association Members, and 12 for industry professionals. Applications close on 9 June.

Thu, 18 May

• Specialty Coffee Association updates rules and regulations for 2023 Taipei World Coffee Championships. Updated rules apply to the 2023 World Latte Art, World Coffee in Good Spirits, and World Roasting Championships. The SCA says the most significant rule change applies to the World Roasting Championship, which will now include new evaluation scales which are more clearly aligned with the SCA’s new Coffee Value Assessment.

• This year’s National Coffee & Cacao Convention to take place on 25 & 26 May in Lima, Peru. The event will include panel discussions, lectures, and several coffee competitions. The National Coffee & Cacao Convention will be held at the Holiday Inn Hotel in Miraflores, Lima.

• Kuwait AeroPress Championship 2023 set for 6 October. The national competition will be hosted at Brewever Academy in the AlHamra Shopping Centre. Entry is free for spectators.

• Switzerland becomes first country to ratify the 2022 International Coffee Agreement. The country, which has been a signee to the original agreement since 1964, is a key market in the coffee industry.

• Danish roaster CleverCoffee launches 100% carbon-neutral coffee. Impact No. 01, which is sourced from Fazienda Santa Clara in Brazil through exporter Sancoffee, has been certified as 100% carbon neutral. CleverCoffee is also selling Impact No. 02, which is a shade-grown and certified organic coffee sourced from the Cafesmo Co-operative in Honduras.

Fri, 19 May

• Dalla Corte to host second iteration of World Espresso Championship on 25 June. Entry to the competition is currently only available to national Barista and Brewers Cup Champions. The 2023 World Espresso Championship will take place at the 360 Hotel in Athens following this year’s World of Coffee event.

• Meticulous automatic lever espresso machine raises more than US $5 million in crowdfunding campaign. The robot lever espresso machine uses a digital motor and high-precision sensors to automatically brew espresso, and includes an integrated scale. The company is also selling an automated modular milk steamer. Shipping will begin in December 2023.

• British actress Millie Bobby Brown launches coffee lifestyle brand. Florence by Mills Coffee currently offers two whole bean and roast & ground options, as well as single-serve bags, capsules, and concentrate.

• Thomas Ashbourne Craft Spirits partners with US actor Neil Patrick Harris on the After Hours espresso martini. The RTD coffee cocktail includes dark roast coffee, with hints of vanilla and dark chocolate.

• World AeroPress Championship releases statement on Slovakian competition. The event organiser says following a violation of its code of conduct, it is no longer affiliated with the competition.

• Shanghai Coffee Culture Week to be held from 20 May to 2 June as part of Double Five Shopping Festival. The third edition of the event will feature a range of coffee-themed promotions, cultural activities, and booths run by local and boutique coffee brands.

• Natural Pacamara receives top score of 91.78 points at 2023 Cup of Excellence Honduras competition. The coffee was grown by Oscar Edgardo Tinoco Madrid on Finca Pino De Oro. The auction will take place on 29 June.

Here are a few coffee news stories from previous weeks that you might find interesting. Take a look.

• Wed, 10 May – Swiss Water reports 28% revenue increase in 2023 first quarter. The decaf coffee manufacturer says revenue increased by US $10.6 million, mostly thanks to a 21% increase in sales during the analysis period.

• Thu, 11 May – Krispy Kreme reports 14.4% increase in organic revenue during 2023 first quarter. The doughnut and coffee chain says e-commerce channels and partnerships with retailers were the biggest drivers of growth.

• Thu, 11 May – Labour unions ask UN agency to investigate Starbucks’ use of legal loopholes. Reuters reports that Service Employees International Union, Workers United, and the AFL-CIO claim US labour laws allow Starbucks to exploit and cause “excessive delays to frustrate organising and bargaining rights”.

• Thu, 11 May – Starbucks opens first location in Rome. The store overlooks the Piazza Montecitorio in central Rome, and is the company’s 25th location in Italy. The chain plans to open two more stores in Rome by the end of May.

• Fri, 12 May – Manual grinder Pietro wins 2023 Red Dot Design Award. The flat burr hand grinder placed first in the 2023 Kitchen Appliances Category of the international design competition.

• Fri, 12 May – Bad Ass Coffee launches green coffee energy drink line. Mana beverages contain “organic adaptogenic botanicals” extracted from cascara, lotus flower, and green coffee, among other ingredients.

• Sat, 13 May – De’Longhi reports decline in 2023 Q1 revenue. The Italian coffee machine and appliance manufacturer said revenue fell by 18%, although it also states these figures are in comparison to “extraordinary growth” over the last two years.

• Sun, 14 May – Coffee to be first commodity export in new Honduras-China free trade agreement. Honduras will soon begin negotiating a FTA with China, which aims to drive the country’s economic growth through the export of coffee, shrimp, bananas, and other products.

Photo credits: Producer Roaster Forum

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Alongside a diverse range of lectures and panel discussions, the event featured workshops, cuppings, four competitions (including the first-ever Global Roasting Contest), and the first-ever Global Coffee Awards.

To host a world-leading coffee event, PRF requires a team of dedicated and passionate volunteers. And with PRF set to return to the Plaza Mayor venue in Medellín, Colombia on 14 & 15 September 2023, thousands of visitors are once again expected to attend this year’s forum – so support from volunteers is essential.

For those looking to take part in a groundbreaking event held at origin, volunteer applications are now open.

Read on to learn more about PRF, what volunteering entails at the event, and how you can apply to volunteer at PRF Colombia.

Learn more about PRF Colombia here.

Why is PRF returning to Colombia?

PRF is a one-of-a-kind event that attracts a wide range of international coffee professionals – from producers and green coffee traders to roasters and baristas. 

As a producer-focused event, the goal of PRF is to drive green coffee sales in the host country. Moreover, the two-day forum also champions Latin America as a global coffee knowledge hub. This essentially allows producers to add more value to their coffee, as well as ensuring their voices are heard in some of the most important industry-wide discussions.

Every year, PRF takes place in a different origin country in Latin America. This year, alongside an event held in El Salvador in March, the two-day forum will return to Colombia on 14 & 15 September.

The country is the third biggest coffee producer in the world, and grows some of the most sought-after varieties and coffee species, including:

• Typica
• Caturra
• Gesha
• Eugenioides

Why volunteer at PRF?

Every PRF event welcomes some of the most prominent industry leaders and experts to discuss the most pressing issues that the coffee sector faces – as well as providing potential solutions.

In line with this, volunteers at PRF Colombia have the opportunity to connect and network with some of the most knowledgeable coffee professionals in the sector.

“For volunteers, PRF is an opportunity to meet coffee business owners, roasters, and producers from around the world, and be part of a meaningful and purposeful event,” the PRF team says. 

“Volunteers are crucial to the success of the event,” the team adds. “We want to introduce them to potential mentors that they can work with, as well as build long-term relationships with.”

“I am more than grateful for the opportunity to volunteer at PRF,” says a former volunteer. “Taking part in the two-day forum event guarantees the opportunity to learn, make many connections, and above all else, share your passion for coffee.”

Moreover, volunteers can also learn new skills – both practical and social – and gain new insight into the global coffee sector.

“This year, we are focusing on establishing a formal training programme for lead volunteers to streamline operations for the entire volunteer team,” the PRF team says.

Another previous volunteer says: “Thanks to PRF, I was able to learn so much more about coffee.

“I was also able to meet people in the industry who I admire a lot, and meet producers and baristas who I would never have been introduced to otherwise,” they continue. “All in all, it was an incredible experience and I’m very grateful to have had the opportunity to volunteer at the event.”

Who can apply to be a volunteer?

If you are a coffee professional or enthusiast who is at least 18 years of age, you can apply to volunteer at PRF. Volunteers need to be proactive and attentive, as well as being passionate about coffee and committed to delivering excellent service.

“We want a wide range of people to apply – not just Colombians,” the PRF team says. “At previous events, we were amazed by how far people travelled to volunteer.

“We have had people from Ecuador, El Salvador, Honduras, Nicaragua, Guatemala, the US, Qatar, and Costa Rica apply to volunteer at previous events,” the team adds.

What is expected of volunteers?

Successful volunteer applicants will work across various areas of the two-day forum, which include:

• Exhibition area
• Cupping rooms
• Workshop rooms
• VIP Lounge
• Espresso bar
• Brew bar
• Registration stations
• Competitions – including the Toddy Cold Brew Championship and the Global Roasting Contest
• The second iteration of the Global Coffee Awards – a new, innovative awards scheme recognising excellence in the global coffee sector

As such, PRF needs volunteers who are comfortable working with a range of coffee equipment – including espresso machines, grinders, and pour over brewers. Volunteers should also have some experience in customer service.

PRF requires volunteers to commit to two four-hour shifts (one each day) and applicants should arrive at least 30 minutes before their shift is due to start.

In exchange for their time and hard work, each volunteer will receive a free ticket to the two-day forum, which includes full access to all events across both days. Volunteers will also receive:

• An official PRF Volunteer Participation Certificate
• An official PRF Colombia t-shirt
• Snacks and water

It’s also important that prospective volunteers keep a few things in mind before applying:

• International volunteers are responsible for all of their own flight and accommodation arrangements at all times
• Volunteers are not able to participate in any competitions or activities that could clash with their shifts

How do I apply?

If you’re interested in being a volunteer at PRF Colombia, please apply by 31 July 2023. The event will take place on 14 and 15 September 2023, and volunteers will be approved long before then.

To apply, please fill out the volunteer application form in English here and in Spanish here.

If your application is successful, you’ll hear from the PRF team within a week of receiving your submission.

PRF is returning to Colombia in September, and the 2023 edition of the event is set to be the biggest one so far. The two-day forum will take place on 14 & 15 September 2023 at the Plaza Mayor venue in Medellín, Colombia.

To find out more about tickets for the Sourcing Trip Experience, a separate package which also includes access to the two-day PRF event, you can find more information here.

You can also take a look at lectures and panels from PRF El Salvador and last year’s PRF Colombia, learn more about PRF, and sign up to receive the newsletter.

Apply to be a PRF Colombia volunteer by filling out this form in English or this form in Spanish.

Photo credits: Producer & Roaster Forum

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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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For many coffee professionals around the world, paper filters are a clear preference. This is because they tend to result in cleaner-tasting coffee with more vibrant flavours than other materials. However, with a variety of paper filters available on the market, it can be tricky to know which one is best for a particular coffee.

To add to this, different roast profiles also extract at different rates. In turn, we need to ask: should we be paying more attention to which type of paper filters we’re using with particular roast profiles?

To find out, I spoke with Sara Gibson and Ola Brattås. Read on to find out what they told me.

You may also like our article on choosing the best paper filter for your pour over coffee.

How does roast profile affect extraction?

Before we go into different types of paper filters, we first need to look at how roast profile influences extraction.

A roast profile is essentially a set of parameters which define how a particular coffee is roasted. The three most important parameters or variables when roasting coffee are:

• Temperature
• Airflow
• Time

For a roaster to achieve the best results from a specific coffee, they first need to determine a number of factors about that coffee. Some of these include:

• Bean density and hardness
• Moisture content
• Screen size
• Origin
• Processing method
• Desired sensory profile

A thorough understanding of these factors allows roasters to know how a certain coffee will develop during roasting. In turn, they will then also understand how to best control temperature, airflow, and time to optimise roast profile – and get the best results in terms of flavour, aroma, and mouthfeel.

Although there are no formal industry standards for different roast profiles, we largely classify them as light, medium, and dark. These are based on a number of measurements, such as AgTron or temperature. Every roaster will adhere to different standards and specifications according to roast level.

Sara Gibson is a co-founder of Sightseer Coffee Roasters and the Rising Tide Roast Collaborative in Austin, Texas. She explains how roast profile affects the rate of extraction.

“The longer a coffee is roasted, the more brittle and porous the beans become,” she says. This increases solubility, which means it’s easier to extract the coffee. 

“However, you can roast coffee to the point that the beans lose so much soluble mass that solubility actually starts to decrease,” she adds. “So, if you want to extract coffee at a faster rate, you should roast to a darker profile.”

Looking at different types of paper filters

Paper, metal, and cloth are the three most common filter materials for brewing coffee. And while preference varies between industry professionals, many baristas and home brewers opt for paper filters.

However, types of paper filters can range widely – varying in size, shape, thickness, materials, and even quality. Despite these nuanced differences, many people overlook the important role that paper filters play in coffee extraction.

Several raw materials are used to manufacture filter papers, from mineral fibre pulps and fibre crops to softwoods and hardwoods. Fibre length generally dictates the porosity of paper filters, which has a huge impact on the compounds and oils extracted from coffee.

Ola Brattås is the roastery and import manager at Kaffebrenneriet in Oslo, Norway. He is also the co-founder and general manager at Os Tableware, which manufactures coffee and tea equipment.

“Longer fibres extract sweeter flavours,” he tells me. “They can also enhance mouthfeel.”

Out of all the common raw materials used to manufacture paper filters, bamboo and abaca (also known as Manila hemp) have the longest fibres. This means they are more porous, so extract more oils in the cup – emphasising mouthfeel and prolonging aftertaste.

Furthermore, paper filters are available bleached or unbleached. The former are white in colour, while the latter are brown and can impart papery flavours and aromas in the cup – especially when not rinsed properly.

According to Ola, bleached paper filters lead to better results. 

“Although unbleached paper filters are more sustainable, they tend to add undesirable flavours to coffee,” he says. 

What’s more, unbleached filters tend to be harder to work with because their fibres are more closely knitted together. This makes them more dense, which prolongs the drawdown period – meaning it’s easier for less experienced baristas to lose clarity and vibrance in the coffee.

Do you need to use different filters for different coffee roast profiles?

Based on what we know about paper filters and how roast profiles extract, it’s evident that there are benefits to using different filters for different roast profiles.

First and foremost, no matter which roast profile you prefer, you should always be using high-quality paper filters. It’s advised to buy filters from reputable brands and retailers to make sure they are of the best possible quality.

Paper thickness and density

Arguably, the two most important factors to take into account when choosing which paper filter to use for a specific roast profile are thickness and density. Although a paper filter can be thick, it doesn’t necessarily mean that the fibres are closely knitted together – which is an indication of density.

Filters which are both thinner (around 0.15mm) and denser are often more suitable for lighter roasts. This is because they tend to prolong extraction time and retain more fines – meaning you have greater clarity in the cup, while making sure your coffee isn’t underextracted.

Conversely, paper filters which are thicker (between 0.22mm and 0.28 mm) and less dense are usually better suited to medium and darker roast profiles. As the fibres are less closely knitted together, the thickness of the filter doesn’t lead to extended extraction times – creating more overall balance and helping you avoid overextraction.

However, Sara points out that thicker papers will absorb more oils than thinner ones.

“This will minimise the body in the cup,” she says. “Considering that most consumers who prefer dark roasts are looking for bolder flavours and aromas, thicker paper filters might not be the best option for these roast profiles.”

Light and medium roast profiles are less soluble than dark roasts – and therefore harder to extract – therefore you need to brew them using water set at higher temperatures. Similarly, you will also need to grind them finer than dark roasts.

In terms of paper filter material, many expert baristas choose abaca-based filters. This is largely because they don’t impart papery flavours and create less resistance during extraction – making them ideal for light and medium roast profiles.

Is there a market for this?

Ola believes that it could become more common for roasters and baristas to recommend using certain types of paper filters with particular roast profiles. Moreover, he thinks it would work well with particular customers or wholesale clients who are interested in achieving a certain flavour profile from a specific coffee.

“It could be an interesting way of separating your roastery from competitors,” he tells me.” “Along with suggesting a certain coffee, you could also recommend a particular kind of paper filter.”

In fact, some manufacturers already produce specific paper filters for different roast profiles. The shape of these filters, as well as the thickness and density, are designed to achieve the best results from each roast. 

However, Ola emphasises that other brewing variables play a more prevalent role in coffee extraction.

“Controlling grind size, water temperature, and pouring technique are generally more important considerations,” he concludes.

When it comes to choosing a paper filter for a certain roast profile, there’s no one-size-fits-all approach. However, at the same time, it’s clear that using different paper filters will lead to different results in the cup.

Ultimately, this means accounting for roast profile is clearly important. But with other variables arguably having more influence over extraction, factoring these in is crucial, too.

For those wanting to experiment more with paper filters, trying out different thicknesses, materials, and densities is a great starting point.

Enjoyed this? Then read our article on how filter basket shape affects the flavour of your coffee.

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At the same time, however, there is a growing trend of pairing coffee with more savoury foods, such as different breads and meats. But what about cheese?

Although it may sound unconventional, there are notable similarities in flavour (and even texture) between coffee and cheese. In turn, interest in trying different cheeses with particular coffees has started to gather some speed in certain countries.

To learn more about how coffee and cheese can complement one another, I spoke to two renowned cheesemongers. Read on for more of their insight.

You may also like our article on pairing food with specialty coffee around the world.

How are coffee and cheese similar?

As with coffee, there is a burgeoning market for fine cheese, also referred to as gourmet cheese or even specialty cheese. Although there are no formal definitions or classifications, there are some general similarities with specialty coffee:

• A focus on high-quality, artisanal products
• Differentiation in quality from a product which is traded as a commodity
• Cheese can often be traced back to a specific cheesemonger and/or farmer in a specific place or region
• An emphasis on how production methods affect flavour and texture

Bruno Cabral is a cheesemonger at La Caseïna in Barcelona, Spain.

“Cheese and coffee are both very complex products,” he says. “The flavours and textures you experience with cheese depend on different types of milk and different maturity levels, while with coffee, the flavours are a result of different terroirs.

“Both products are ancestral and natural,” he adds. “The raw materials you use for both are transformed into completely different products.”

Andy Swinscoe is an award-winning cheesemonger at The Courtyard Dairy in Lancashire, UK. He emphasises that not all coffees and cheeses can complement each other.

“You need to be careful when pairing certain cheeses with coffee,” he advises. “A good coffee or cheese can actually be overpowered, or the flavours can clash, if you get it wrong.”

Traditional and innovative cheese coffee drinks

While butter or Bulletproof coffee is popular in some Western countries (mainly North America and the UK), some Scandinavian countries also drink kaffeost, or coffee cheese.

This traditional Scandinavian beverage is made by adding small cubes of leipäjuusto (or bread cheese) to a cup of filter coffee. The cubes of cheese will melt slightly, and will absorb some of the coffee’s flavours. At the same time, the coffee will take on some of the cheese’s nutty and buttery flavours.

People in Colombia also enjoy café con queso, which is similar to kaffeost (although the cheese has a consistency more akin to mozzarella). As the cheese melts, it imparts creamy flavours, with some people removing the cheese to eat separately or with bread.

In recent years, we have also seen cheese foam become a popular addition to coffee and tea beverages – particularly across Asia. Cheese foam is typically made using cream cheese, whipping cream, milk, and sugar, and therefore tastes sweeter.

Similarly, a recent trend has seen Parmesan cheese grated over coffee cocktails (such as espresso martinis), which adds more of an umami flavour.

At the same time, we’ve also seen some examples of coffee-infused cheeses as a result of collaborations across the two industries. In 2016, Danish roaster Coffee Collective collaborated with Mads Østergaard Clausen from dairy company Arla Unika to make a Swedish Prästost and Dutch Gouda-style cheese made with coffee. Coffee Collective brewed 250l of filter coffee from Finca Vista Hermosa in Guatemala and combined it with 2,500l of fresh organic milk.

The roaster noted that after eight months of maturation, the coffee flavours were more notable in the cheese.

Identifying flavours in coffee & cheese

Although it may not seem so obvious, cheese and coffee do share some similarities when it comes to flavour and texture. 

For coffee, there are five main aspects of sensory profile: acidity, sweetness, bitterness, body, and aftertaste. But alongside these characteristics, we also talk about specific tasting notes.

The majority of coffee professionals use the Specialty Coffee Association’s Coffee Taster’s Flavor Wheel and World Coffee Research’s Sensory Lexicon to identify flavours and aromas in coffee. 

The Wheel has several flavour and aroma categories, including:

• Fruity
• Floral
• Sweet
• Spices
• Green/vegetative
• Sour/fermented

Within each category, there are several subcategories. For example, the fruity category is divided into four subcategories – which all contain at least another two subcategories, such as peach, plum, and apple, to name a few.

When it comes to cheese, industry professionals also use similar resources to assess flavour, aroma, and texture. The Academy Cheese Tasting Wheel is often used alongside the Academy of Cheese’s Structured Approach to Tasting model (SATC). 

“Coffee and cheese are not classically paired together, but some of the flavours are similar,” Andy says. “These include bitterness, sweetness, and caramel notes.

“Cheese has such a diverse range of textures, intensities, and flavours, so it can work well with many different types of drinks,” he adds.

The structure of the Academy Cheese Tasting Wheel is somewhat similar to the SCA’s Coffee Taster’s Flavor Wheel, with five key flavour categories: sweet, salty, acid, bitter, and savoury. Following this, each category has its own number of several subcategories. For instance, the sweet category has four subcategories, including fruit sugars and vegetable sugars – which also have flavours such as berry, tropical fruit, malt, and nut.

“With certain similarities in flavour between coffee and cheese, they are definitely compatible,” Bruno tells me.

Pairing coffee and cheese together

First and foremost, Andy recommends allowing your cheese to reach room temperature before pairing it with coffee. This allows you to experience the full spectrum of flavours and aromas in the cheese.

Similarly, your coffee should also be at a comfortable drinking temperature.

“The coffee shouldn’t be too hot, and it can even be made as cold brew,” Bruno tells me.

When choosing which coffees to pair with certain cheeses, he says that picking out similar or contrasting flavours – such as sweet and salty – is a good starting point.

“The first step is to visually analyse both products, such as the colour of the coffee,” he tells me. “For the cheese, you can also touch and smell it.

“Then you can taste each product individually,” Bruno adds. “After that, place some of the cheese in your mouth and take a few sips of coffee.”

Andy also emphasises that it’s important to taste the cheese before the coffee.

“You should cut your cheese into small, thin slithers, and taste it before and after drinking the coffee so as to allow the cheese’s flavour and aftertaste to come through first,” he explains.

Looking out for key flavour combinations

Andy explains how brewing method is a key aspect of choosing which cheese to pair with your coffee.

“Whether you choose to prepare coffee as espresso, a milk-based drink, or filter, it can have a huge impact on how much the coffee’s flavour comes through against the cheese,” he adds. “Moreover, it definitely affects which type of cheese you should use.”

Mouthfeel and aftertaste also play an important role in choosing which cheese to pair with coffee.

“Fat in cheese tastes complex, and the aftertaste is usually quite long, so the flavours linger for a while,” Bruno explains.

He uses the example of Queijo Minas Artesanal do Cerrado from the Cerrado Mineiro region in southeast Brazil and natural Brazilian coffee.

“There is a balance of the coffee’s sweetness and acidity and the saltiness of the cheese, which is a wonderful experience,” he tells me.

Regarding other types of cheese, Andy provides more combinations with coffee.

“The higher levels of bitterness and flavour intensity of medium and darker-roast profiles hold up well to blue cheese, as well as harder and drier sweet cheese like Parmesan, Gruyère, and Lincolnshire Poacher,” he says. “Milk-based coffees with more creamy textures and caramel and fruit flavour notes go well with Gouda and Vintage Red Leicester.”

Tips to get the best results

Bruno explains that there are a number of ways to approach pairing coffee and cheese.

“You can select coffee and cheese which was grown or produced in the same region, or has the same geographical indication,” he says. “Beyond this, it’s best if medium-roasted coffees are not paired with very strong cheeses. Likewise, coffees with more delicate flavours should be paired with semi-cured or soft cheeses.” 

Andy tells me that it’s also important to take acidity into consideration.

“Lactic-fermented goats’ cheese, which tend to have the highest levels of acidity, are some of the most complicated to pair with coffee,” he says. “However, they will work if you use a coffee which is also high in acidity.

“Cured or aged cheeses, such as blue cheese, have slightly spicy flavours, so they need to be paired with medium or darker roast profiles that have more body and sweetness,” Andy adds.

Ultimately, no matter which coffees and cheeses you decide to pair, Bruno says the experience should be enjoyable.

“Don’t be afraid to make mistakes, and if you do, try again,” he says.

Although it may not be the most popular pairing, it’s clear that when done right, cheese can complement and highlight the flavours in coffee.

Not all coffees may go well with certain cheeses. But by carefully choosing which ones to pair with coffee and experimenting with different kinds of cheeses, you may be able to uncover an entirely novel sensory experience.

Enjoyed this? Then read our article on umami flavours in coffee: What should you expect?

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