Arriving around 4 am local time at Bangalore Airport not knowing what to expect but absolutely knackered after having been out to a Burns Night Supper the night before and consistently having just 2h broken sleep in 24hours! The Indian sun started to wake and the warmth of the day building as we left the airport heading towards the accommodation for the next 3 nights. The Whitefield district of Bangalore is about an hour’s drive from the airport, the route we took was bumpy, dusty, noisy, busy, cows & dogs just wandering everywhere, people on the streets and roadside, tuck – tucks whizzing about, horns (inc our driver) being beeped constantly. It was chaos and this was 5am!!
The other guys and I which are on the 10-day adventure check in to the hotel and promptly fell asleep for a 2.5h cat nap before being submerged into the world of Indian coffee.
Our Hosts for the duration are ECOM, a family-owned trader primarily in Coffee, Cotton and Cacao and a global presence in over 40 countries.
The other guys and I which are on the 10-day adventure check in to the hotel and promptly fell asleep for a 2.5h cat nap before being submerged into the world of Indian coffee.
Our Hosts for the duration are ECOM, a family-owned trader primarily in Coffee, Cotton and Cacao and a global presence in over 40 countries.
My idea of a trader is someone who sits and shouts and a screen full of moving numbers all day, I was wrong in this case – ECOM works directly with the farmers and smallholdings to empower them to optimize productivity and profitability with the aim to improve livelihoods, improve working conditions, remove poverty, and manage the global environmental changes. Incredible transparency.
Over lunch we cupped some wonderful coffees – mostly Robusta, but I started to get a sense of what the next week or so will hold for us.
Cupping is a way to taste, evaluate, and compare coffee’s which is crucial to ensuring both the coffee we get at Hessian is the way it should be, but also from the grower’s perspective to encourage good practices linking in with ECOMs missions.
An afternoon visit to the Shivoham Shiva Temple was enjoyed as we acclimatized to the new time zones. Shiva being the God of destruction in Hinduism with Brahma (the creator) and Vishnu the preserver in the beliefs. This Shiva temple stood 20m tall.
It was going to be a full 10 days of info gathering, new experiences, sights, smells, and sounds – Cannot wait!
Tuesday 30th.
After a hearty breakfast of curry (not kidding) we jumped into the 4 cars that would be our personal transportation for the trip and headed into Bangalore to meet with the Indian Coffee Board. The Coffee Board, again like the ethos at ECOM, are focused on R&D, Entrepreneurship, Employment, Ecology, Livelihoods & transparency. The building is over 5 floors with state-of-the-art coffee labs including electronic tongues and noses, cupping rooms, classrooms, barista training rooms and co-working space to networks and drive coffee education.
Amazing place where we cupped once again some coffee’s which included the world-famous Monsoon Malabar. A process discovered by accident in the 16th century when a ship containing coffee spent too long at sea and was exposed to the wild conditions, salty moisture, and winds. The beans changed colour to a lighter beige, swelled to a larger size and became fuller, smoother, and softer but giving a bold, punchy coffee on the pallet. Nowadays the beans are processed as normal then left in open warehouses on the Malabar coast for 6 months to create the taste profile.
After a buffet lunch of curry, we met Sunalini Menon for a coffee at her research office. Sunalini is known around the globe as India’s first lady of coffee, and what an honour it was meeting her. Sunalini is a pioneer of all things coffee and has been for nearly 40 years with experience within Indian and international markets. Her skills in coffee evaluation are respected and recognised the world over, she is President of Coffeelab Ltd, a Lecturer at The University del Caffe de Trieste, Director on the Advisory Committee of the ‘Alliance for Coffee Excellence’, on the Board of Trustees of the ‘Coffee Quality Institute’ of the Specialty Coffee Association of America, has a postgraduate in Food Technology from the University of Madras, and has held positions of increasing responsibility at the Coffee Board of India from 1972 to 1995. Along with all this Sunalini has been recognised with awards and accolades but most notable the “First Lady Achievers Award” for being Asia’s First Professional Woman Coffee Taster from the President of India.
She has done and continues to be such a pioneer in promoting women within the industry. What a privilege it was having a cuppa and a chat.
Wednesday 31st
Bit of a traveling day. Sad to be leaving Bangalore and its population of 14 million people which were mostly out walking, riding scooters & driving tuck-tucks wherever we went, but coffee does not grow in city centres! We had a 5/6-hour drive southwest to Kushalnagar where we would be within slurping distance of a coffee plantation.
Kushalnagar is the main city within the Karnataka region and close to where coffee was first cultivated. It said that Saint Bada Budan smuggled 7 arabica seeds from Mecca in c.1670 and planted them in his back garden on the Chikkamagaluru hills!
We managed a stop off whilst en-route to Kushalnagar, with a tour at the world-famous Mysore Palace in Mysore. This is currently the residence of the Indian Royal Family who still live in 60% of the building. A respectful, shoes off place, full of temples. Just awesome!
Thursday 1st Feb
Today we get to see what it’s all about. Whilst classrooms and board rooms are important this is what we came for.
Our hosts, ECOM, have a few sorting mills around India, this is the main one located in Karnataka covering the Hassan, Coorg & Chikmagalur growing areas & with 99% of India’s coffee growers being small holdings, facilities like this are fundamental to the communities and the industries.
The farmers can concentrate on growing, picking & drying the coffee, this ” Natural Coffee” is then sent to the ECOM mill for dry hulling which is the process of removing the outer layers (parchment) sorting into grade & weight size, quality control cupping, purchasing from the estate’s then onwards sales and shipping. ECOM will be checking that what comes in is in fact what the farmer is saying it is, for example they will not take it if it has too much moisture or too much debris within the coffee. This relationship ensures the farmers are working hard on delivering a quality product and getting the best return. Amazing to see the lorries arriving full of freshly picked beans still within the cherries, being weighed & unloaded, to follow their process through the machines and pop out the other side as “Green” coffee, ready for roasting – Awesome.
After a coffee cupping session and some lunch (curry) we headed towards an afternoon at the Nirmal Plantation, owned by Mrs Racheal Sebastian & her family.
WOW, just WOW! 6,000 miles from Hertfordshire & 833m above sea level, I am on a 25-hectare, rainforest alliance certified farm in India. Speechless!!
Racheal’s is 5th generation, and now passing the farm management onto her daughter, they produce a Natural Sun-Dried Robusta Cherry, which is shade grown under a 3-tier canopy, then patio dried. Drying the coffee removes moisture from the seed (bean) if it’s too wet the roasting process will not be effective and make a bad coffee. Ideally, we are looking at 12% moisture so potentially up to a week on a patio, being turned manually to ensure overall coverage. (ECOM would reject coffee if it’s too moist or dry)
Elephants and Monkeys are quite a common sight in the area, but I unfortunately did not have the privilege, however I did see footage of a recent elephant helping himself to some fruit in the garden of the estate owners!!
Seeing the Robusta trees, having a go at strip picking, seeing the wildlife, meeting the workers, hearing the wildlife is an eye-opener and a privilege. This is just day one at a plantation!!
Friday 2nd Feb.
After a curry buffet for breakfast, & still in the beautiful Coorg area and a second farm visit working with ECOM.
The Vanadurgi estate sits 958 metres above sea level, somewhat higher than fields yesterday, sitting on an area of 9.5 hectares, this family farm is owned and managed by Mr Thammaih and his son.
Mostly Robusta on this farm, although because it has some great altitude, they can successfully grow Arabica as well. One of the ways you can see what the differences between a Robusta and Arabica plant the way are they grow. So, the leaves are similar, however the flowers & seeds grow differently along the stem. Robusta tends to clump together in clusters, and a smaller bush, whereas Arabica grows along the stem.
I could spend all day wandering around, in fact have spent most of the morning and lunch time wandering around with the owner and his son understanding the difference between Robusta and Arabicas altitude , seeing pepper trees, picked wild ginger, picked up Civet Cat Poo (ha-ha) , discussing climate change, hearing stories of elephants trampling through & what the farmer can do to stop the elephants – just incredible.
Following a quick lunch, we headed towards the Golden Temple / Tibetan Monastery at Namdroling. A late afternoon wander in pretty much silence around this Buddhist wonder & home to hundreds of monks. A moment to reflect on what I’m seeing & what’s important in life!
Saturday 3rd Feb
After two days in the Coorg area visiting two wonderful farms, it was time to head northwest up to the next point of call. It’s a bit of journey travelling to Chickmagalur from Coorg, so the long day was broken up with a guided tour of the Hoysaleswara and Chennakeshava Temple which is dedicated to Lord Shiva (the Buddhist God of destruction)
Amazing stone carvings depicting the Hindu beliefs and cultures.
Our accommodation in Chickmagalur was at the members only Kadur Club. Since 1883 this place has been open to families, growers, pickers, and associations of the Indian coffee industry. Steeped in history and colonial empire-ness it’s cool! – Jackets, Collars & G&T’s on the lawn what what !! Amazing
Sunday 4th & Monday 5th Feb
Two days spent on the Badra Estate with Jacob and his family. Unbelievable hospitality, Unbelievable views & unbelievable experiences seeing every process.
Most of the coffee grown here is arabica, natural and wet processed. Jacob’s estate is also the highest peak in Karnataka & from the top all you can see is the vast coffee hills.
Spending time on the Badra estate gave me a greater understanding into the politics of coffee and coffee farming. Knowing about fair trade, rainforest alliance, and the organic process’s I asked Jacob what we could do to help & he replied with “just buy more Indian coffee” In 1942 the Indian government introduced a law protecting coffee farmers and workers, I think this is the only country that does this. It’s providing workers’ rights, a pension, minimum wage, healthcare, and accommodation where required. Jacob’s business was evident of this and great to see. Badra also has childcare, a ccrèche and a hospital on the premises for all workers to benefit from. Pickers can also pick over the daily quotes if required to benefit from cash bonuses.
The group had a coffee picking competition, I managed 12kilo in 15 minutes which was pretty good, however I don’t think I could have kept the pace up or indeed the quality for any length of time! Fair play to the professional.
Whereas the previous visits to coffee farms the coffee was sent in to an Ecom facility for processing this place did everything. I have seen a nursery planting for next year’s crop, the flowering trees which smell incredible, picked coffee beans, followed their journey through the wet hulling process, the fermentation tanks, had a go on vast drying patios, enjoyed cupping, sorting, grading and distribution. Also seen pickers high up in the tree’s pruning for the future, collecting areca nuts. peppercorn and coconuts, JUST AWESOME!
Tuesday 5th
Not too far to travel this morning and still in the Bababudan Giri hills, Chickmagalur , (Birthplace of coffee in India) we head towards another Ecom supported plantation 4,000 ft above sea level, Melkodige Estate is nestled in the serene mountain ranges of the Kudremukh Bio-reserve in the Western Ghats, one of the top-ten biodiversity hotspots in the world with 9,200 plant species , 504 bird species & 139 animal species. Aveen & Wife manage the 250-acre estate which is all shade grown under a 3 teared canopy system.
Amazing carbon positive ecosystem, award winning Arabica’s, Anaerobic (coffee sealed in tanks without oxygen) and an amazing “honey” processed coffee which gives incredible popcorn colours. Amazing, sweet cherries enjoyed.
Squeezed in a visit to the Ecom distribution centre for final quality control checks, warehousing for onward shipping, trading & purchasing. If the Green Beans don’t pass these final checks of grade / taste / size quantity & moisture they will not be accepted.
Wednesday 6th – A 6-hour drive from the southwest back to Bangalore and our host’s HQ for a final coffee cupping, followed by a well-deserved beer by the pool!
What a trip, this has been phenomenal.
I’ve seen shade grown coffee, Arabica, Robusta, I’ve seen peppercorns, I’ve seen coconut, I’ve seen pineapples, I’ve seen cows wandering all over the place, I’ve seen monkeys, experienced lots of traffic, lots of tooting horns, driven over 1200 miles, had amazing food, some amazing flowers, met some amazing people, some cracking smells, seen the Indian process of coffee which is phenomenal, picked coffee, cupped and drank coffee, had curry for breakfast, lunch & dinner, met new friends, seen what only a small number of people in our industry get to see & what a privilege it has been !
Welcome to our latest blog post on Hessian Coffee’s website, where we delve into an extraordinary journey through India’s lush coffee landscapes, led by our very own Neil Clark. This adventure, documented in a captivating series of videos on our YouTube channel, offers an unparalleled glimpse into the soul of Indian coffee cultivation, sustainable farming practices, and the vibrant culture that surrounds it.
The Journey Begins
Our expedition kicks off in the bustling city of Bangalore, the gateway to India’s coffee heartlands. Neil’s initial days are spent understanding the urban coffee scene and connecting with the Indian Coffee Board, setting the stage for the exploration ahead. Bangalore, with its blend of modernity and tradition, offers a unique backdrop to the rich coffee culture thriving within and beyond its borders.
In the Company of Coffee Royalty
One of the highlights of Neil’s trip was his meeting with Sunalini Menon, often hailed as India’s first lady of coffee. This encounter provided invaluable insights into the nuances of coffee tasting, quality assessment, and the evolving landscape of Indian coffee on the global stage.
Sustainable Practices in the Limelight
As the journey unfolds, Neil ventures into the heartlands of coffee cultivation, visiting estates like Nirmal Plantation and Vanadurgi Estate. These visits shed light on the meticulous care taken in growing coffee, the commitment to sustainability, and the integration of other crops like pepper and ginger, which contribute to a holistic agricultural approach.
Encounters with Nature
One of the most enchanting aspects of this journey is the symbiotic relationship between the coffee plantations and the local wildlife, including elephants and monkeys, which Neil experiences firsthand. These interactions highlight the importance of eco-friendly farming practices that protect the environment and the species that inhabit it.
The Essence of Indian Coffee
Through each video, Neil dives deeper into the essence of what makes Indian coffee unique — from the shade-grown, sun-dried beans to the smallholdings that dot the landscape, each contributing to the diversity and quality of Indian coffee. The journey is not just about the coffee but about the people, the land, and the traditions that shape this vibrant industry.
Join Us on This Journey
We invite you to join Neil Clark on this enlightening journey through our video series, which captures the beauty, challenges, and triumphs of Indian coffee cultivation. Whether you’re a coffee aficionado, a lover of travel, or someone passionate about sustainable farming, there’s something in this series for you.
Stay tuned to our blog for more stories from around the coffee world, as we continue to explore, learn, and share our passion for sustainable, quality coffee. Your journey into the heart of coffee culture starts here.
At Tees Law, the coffee break out experience, otherwise known as “The Hub” has undergone a significant transformation. The law firm, known for its dynamic and client-focused approach, recently decided to upgrade its offices to include new coffee machines across its six offices in Hertfordshire, Essex, and Cambridgeshire. This move was not just about enhancing the quality of coffee but also about embracing sustainability and efficiency in their daily operations.
The Journey from Capsule to Bean-to-Cup Machines
Previously, Tees Law relied on capsule coffee machines. While convenient, these machines often fell short in delivering high-quality coffee, and the cost per capsule was relatively high. Recognising the need for a change, the management team at Tees Law, guided by our expertise, embarked on a journey to explore better options.
A Visit to Our Showroom: Choosing the Right Machines
The decision-making process began with a visit to our showroom. Here, the Tees Law management team had the opportunity to explore various coffee machine options. After careful consideration, they chose to install three Rheavendors TT1 Bean-to-Cup Coffee Machines and six Rheavendors TT3 Bean-to-Cup Coffee Machines.
Why Rheavendors TT1 and TT3?
Rheavendors TT1: Known for its energy efficiency, the TT1 stands out by being 60-70% more energy-efficient than most other bean-to-cup machines on the market. This feature aligned perfectly with Tees Law’s commitment to sustainability.
Rheavendors TT3: The TT3 was chosen for its compact design, being the lowest in height among bean-to-cup machines, allowing it to fit seamlessly under kitchen cupboards.
Pre-Installation: Ensuring a Smooth Transition
Before the installation, our team conducted thorough site surveys at each Tees Law office. This step was crucial to ensure that all necessary services were in place and to suggest any required changes for a smooth installation process.
The Coffee Choice: Organic Triple Certified Coffee
An essential part of this transformation was the selection of coffee. All machines were filled with our organic Triple Certified coffee, a choice reflecting Tees Law’s commitment to quality and sustainability. More information about this coffee can be found here: Hessian’s Triple Certified Organic Coffee.
Post-Installation: Impact on Tees Law
Following the installation, we attended a breakfast meeting at Tees Law’s head office in Bishops Stortford. This event was not just a celebration of the new coffee machines but also an opportunity to gather feedback. We interviewed staff on video, asking them about their experiences with the new machines and how this change had impacted the breakout areas.
Testimonials: A Glimpse into the New Coffee Experience
These testimonials, offers a firsthand look at the teams reactions and the positive atmosphere these machines have brought to the Tees Law. It’s a testament to how small changes, like upgrading coffee machines, can significantly enhance the workplace environment.
Conclusion
The installation of Rheavendors TT1 and TT3 coffee machines at Tees Law is more than just an upgrade in their coffee-making facilities. It’s a step towards a more sustainable, efficient, and enjoyable workplace. By choosing machines that align with their values and needs, Tees Law has set a new standard for office coffee breaks, one that we are proud to have been a part of.
For more information about our coffee machines and services, visit our website or contact us directly. We’re here to transform your coffee experience!
If you’ve been on the hunt for the perfect home coffee machine, you may have come across the name Rancilio Silvia V6. This semi-automatic coffee machine has been lauded as one of the best on the market, and for good reason. Designed to deliver barista-quality coffee right at home, it’s an investment that promises to transform your everyday coffee experience. Compact and easy to use, it makes your regular cup of Americano, cappuccino, and latte using the same machine, all while sitting pretty on your kitchen counter.
An Honest Review
Simplicity and Quality in Design
One of the first things you’ll notice about the Rancilio Silvia V6 is its simple, unpretentious design. But don’t be fooled by its simplicity – this machine is a testament to the phrase “less is more.” With a linear box design, it boasts a stainless steel and chrome-plated brass exterior that exudes a polished and sophisticated look. Its ideal dimensions make it perfectly suited for your kitchen countertop, making it an irresistible invitation for regular use. The black matte surface buttons give it a modern touch, making the machine blend seamlessly into any kitchen décor.
Despite its simple exterior, the Rancilio Silvia V6 is packed with quality features. One thing to note is that this machine is sold without an included coffee grinder. To maximize the quality of your brew, it’s recommended to pair it with a quality burr grinder. This ensures that the quality and performance of your coffee shots are maximized, promising a coffee experience that’s truly top-tier.
Brewing Versatility
The Rancilio Silvia V6 is designed for coffee lovers who appreciate variety. The Rancilio home espresso machine is built to make different types of coffees, providing you the flexibility to enjoy a range of brews. The commercial-grade portafilter is similar to those found in professional espresso machines, allowing you to make barista-style aromatic coffee even at home. Whether you’re in the mood for a strong black coffee, a smooth latte, a frothy cappuccino, a classic Americano, or a rich espresso, this machine has got you covered.
Moreover, the Rancilio V6 is the latest version of the semi-automatic coffee machines launched by the company, featuring several upgrades from its previous version. The thermal wrapped lead-free brass boiler used in the coffee machine ensures that water and milk are heated uniformly, and quickly, enhancing the overall quality of your brew.
Performance that Packs a Punch
What truly sets the Rancilio Silvia V6 apart from its competition is its powerful performance. This machine features a 15 Bar Heavy Duty Pump, a unique feature that ensures water is pumped through the coffee grounds at high force. This is an essential component of a coffee maker that aims to extract maximum flavor from the coffee grounds. The result? A cup of coffee that is aromatic and flavorful, rivaling the quality of professional coffee shops right in your home. It’s no wonder the Rancilio machines are seen as the best for making professional coffee at home【10†source】.
User-Friendly for Coffee Lovers
While the term “semi-automatic” might seem intimidating to some, the Rancilio Silvia V6 is anything but. Designed with simplicity and ease of use in mind, you won’t have to worry about extensive plumbing or specific electrical outlets. Simply plug in the machine and you’re ready to start brewing. The Silvia’s user-friendly interface features four black rocker switches for easy operation: on/off switch, the brew switch, the hot water switch, and the steam switch. You won’t have to fret about starting the machine beforehand or carrying out complex functions to enjoy a hot cup of cappuccino. The Rancilio espresso machine manual is also a very user-friendly guide, making it a breeze for those who are using the machine for the first time.
Low Maintenance, High Satisfaction
The Rancilio Silvia V6 isn’t just easy to use, it’s also straightforward to clean. Made of stainless steel, cleaning the external parts of the machine is as simple as using a damp cloth. This includes the body, the drip tray, and the steam wand. For more stubborn coffee and milk stains, use a damp microfiber rag, followed by a dry rag. This method is also safe for the chrome-plated parts.
The brew group is another part of the machine that’s easy to clean. After brewing a cup of coffee, you might find a coffee puck in your brew basket or fines stuck in the filter. These can be easily removed with a brush. And don’t worry about constantly cleaning the tank or descaling it – doing it once every six months is enough. Low maintenance and easy cleaning, coupled with the amazing coffee it produces, are what make the Rancilio Silvia V6 such a compelling choice for coffee enthusiast.
Pros and Cons
No product is perfect, and the Rancilio Silvia V6 is no exception. Let’s consider its strengths and weaknesses. It boasts a large 67 oz. water tank, adjustable brew pressure, triple control and safety, and a commercial-grade portafilter and filter baskets. The steel frame and stainless steel housing ensure durability, and its ability to make several different types of coffee adds to its appeal. Plus, it’s recognized for having the best steam production in its class. These features make the Rancilio Silvia V6 an impressive machine that’s definitely worth considering.
However, it’s worth noting that the machine does not come with a built-in grinder. This means that you will need to purchase a grinder separately if you want to enjoy the freshest possible coffee. It’s a small inconvenience, but it’s something to be aware of before purchasing the machine.
At the end of the day, the Rancilio Silvia V6 is an excellent choice for coffee enthusiasts who want to enjoy barista-style coffee at home. It’s a worthwhile investment that promises excellent coffee, low maintenance, and a user-friendly experience. If you’re considering investing in a coffee machine, the Rancilio machines should definitely be on your list. And if you find an older version of the machine available for sale, don’t hesitate to purchase it. These machines are just as good, delivering the same great taste and experience.
So, are you ready to elevate your coffee experience with the Rancilio Silvia V6? You’re just one brew away from the perfect cup of coffee.
Speciality coffee has been gaining popularity for quite some time now, and it’s showing no signs of slowing down. It’s becoming a major driving force behind the evolution of the coffee industry. What sets speciality coffee apart is its focus on quality and unique flavour profiles, as well as ethical sourcing and sustainable practices.
As more people develop a taste for these carefully crafted brews, coffee shops and roasters are increasingly catering to the demand for high-quality beans and unique brewing methods. This means that we’ll likely see a rise in the number of speciality coffee shops and roasters, as well as a greater emphasis on education and training for baristas. So if you’re a coffee lover, get ready for a whole new world of delicious and diverse flavours!
Sustainable Practices and Environmental Concerns
Climate change and the environment are becoming increasingly important issues for the coffee industry. As a result, we can expect to see a greater focus on sustainable practices, both in farming and production. This might include an emphasis on organic farming methods, fair-trade certifications, and initiatives to reduce water waste and carbon emissions.
Additionally, coffee drinkers are becoming more conscious of their environmental impact, which could lead to a shift towards reusable cups, packaging made from recycled materials, and even plant-based alternatives to traditional dairy products. All of these changes will contribute to a more sustainable future for coffee and help protect the environment for generations to come.
Technological Innovations in Coffee Production
Technology is playing a major role in shaping the future of coffee. From advanced farming techniques to cutting-edge brewing methods, we can expect to see significant advancements in the way coffee is grown, processed, and consumed.
One example is precision agriculture, which uses data and technology to optimise crop yields and reduce waste. This approach is particularly relevant to coffee farming, as it can help farmers adapt to changing weather conditions and make the most of their resources. Another innovation to look out for is the growing popularity of coffee machines that use artificial intelligence and machine learning to perfect the brewing process, ensuring a consistently delicious cup every time.
Health Benefits and Coffee Research
It seems like every year, new research comes out highlighting the potential health benefits of coffee. With antioxidants, anti-inflammatory properties, and even links to a reduced risk of certain diseases, it’s no wonder that coffee is becoming a hot topic in the health and wellness community.
As more research is conducted and our understanding of coffee’s health benefits continues to grow, we may see a rise in the number of coffee-based products designed to promote wellness. This could include functional coffee blends with added vitamins and minerals, or even coffee-infused skincare and beauty products. So not only will you be able to enjoy your daily cup of joe, but you might also find new ways to incorporate coffee into your health and wellness routine.
The Impact of COVID-19 on Coffee Consumption
The COVID-19 pandemic has undoubtedly had a major impact on the way we live our lives, and coffee consumption is no exception. With more people working from home and social distancing measures in place, there has been a shift in how and where we enjoy our coffee.
This has led to a boom in home brewing equipment and online coffee subscriptions, as well as a rise in DIY coffee culture. As we continue to navigate the post-pandemic world, these trends will likely stick around, giving coffee lovers even more opportunities to explore and enjoy their favourite brews from the comfort of their own homes.
With all these exciting developments and trends shaping the future of coffee, it’s clear that there’s never been a better time to be a coffee enthusiast.
The Influence of Coffee Culture Around the Globe
Coffee culture is a fascinating topic that varies from country to country, with each region adding its unique spin to the beloved beverage. As globalisation continues to bring people together, we can expect to see even more cultural influences on coffee consumption, preparation, and presentation.
For instance, the popularity of Scandinavian coffee culture, with its emphasis on minimalism and “hygge,” has recently made waves in the coffee scene, inspiring coffee shops worldwide to adopt similar aesthetics and values. Additionally, the rise of third-wave coffee from countries like Ethiopia, Colombia, and Brazil has introduced new flavour profiles and brewing methods to the mainstream.
As we continue to explore and embrace the diverse coffee cultures around the world, we’ll likely see even more interesting and unique trends emerge, offering new ways to enjoy this beloved beverage.
The Role of Coffee in the Gig Economy
The gig economy has been growing rapidly in recent years, and with it comes a new breed of coffee drinkers. Freelancers, remote workers, and digital nomads have embraced coffee shops as their go-to workspaces, appreciating the cosy atmosphere, reliable Wi-Fi, and, of course, the endless supply of caffeine.
As a result, we’re likely to see more coffee shops catering specifically to this demographic, offering perks like dedicated workspaces, meeting rooms, and even coworking memberships. In addition, coffee shops may begin to form partnerships with companies that cater to freelancers, such as coworking spaces and productivity apps, to provide even more value for their on-the-go customers.
Ultimately, the future of coffee is an exciting and ever-evolving landscape, with countless trends and innovations just waiting to be discovered. From sustainability initiatives to technological advancements, and from the influence of global coffee cultures to the growing gig economy, there’s no doubt that the world of coffee will continue to surprise and delight us as we move through 2023 and beyond.
So grab a cup of your favourite brew, sit back, and enjoy the ride!
The other guys and I which are on the 10-day adventure check in to the hotel and promptly fell asleep for a 2.5h cat nap before being submerged into the world of Indian coffee.
After a buffet lunch of curry, we met Sunalini Menon for a coffee at her research office. Sunalini is known around the globe as India’s first lady of coffee, and what an honour it was meeting her. Sunalini is a pioneer of all things coffee and has been for nearly 40 years with experience within Indian and international markets. Her skills in coffee evaluation are respected and recognised the world over, she is President of Coffeelab Ltd, a Lecturer at The University del Caffe de Trieste, Director on the Advisory Committee of the ‘Alliance for Coffee Excellence’, on the Board of Trustees of the ‘Coffee Quality Institute’ of the Specialty Coffee Association of America, has a postgraduate in Food Technology from the University of Madras, and has held positions of increasing responsibility at the Coffee Board of India from 1972 to 1995. Along with all this Sunalini has been recognised with awards and accolades but most notable the “First Lady Achievers Award” for being Asia’s First Professional Woman Coffee Taster from the President of India.
