Coffee is a drink of the modern era. Today, the main trends in the world of coffee range from molecular nitrogenation to the most environmentally friendly methods of its preparation.
Specialty coffee shops present a huge variety of coffee brewing methods, experiment with its flavor components and create not just a product, but an entire coffee culture.
In this article, we will tell you about the main coffee trends in the coming year.
In This Article
1. Drip coffee
Drip coffee is natural coffee, roasted and ground, packaged in portioned bags. To prepare your favorite drink, you do not need any special equipment, skills or equipment. Drip coffee is easy and simple to prepare anywhere and anytime. Hot water, a glass or cup, a drip bag with a built-in filter – the most convenient and most modern of the newfangled brewing methods.
By the way, such coffee is now sold not only in the mass market, but also in coffee shops, especially in the specialty segment. The coffee is stored in a nitrogen environment, which means its taste remains bright and rich, even if you bought a bag today and brewed it a week later. Advertising companies like to say that drip coffee is convenient to take with you on trips and long trips – and that’s true! You can enjoy your favorite drink even away from home – without much expense.
As for the European market, drip bags have not yet gained much popularity there. They are offered by a few isolated coffee shops, and such coffee does not always meet the customer’s expectations in terms of quality and taste. Drip bags appeared on the CIS market, in particular, Belarus, during the pandemic. They began to be actively promoted and people who were forced to stay at home more than usual, but still thirsty for quality coffee, decided to try the new idea. Everyone benefited.
2. Cold brew coffee
It is a special way of brewing coffee, when it is poured with water at room temperature and left to brew for a certain amount of time. The coffee is not heated, it is served cold, which means it is a great alternative to iced coffee. In addition, cold brew is essentially a coffee concentrate, which means it can be bottled and sold for further delayed consumption.
When you want high-quality black coffee, you just pour 50-60 ml of concentrate into a cup, add cold water (or milk, to your taste) and get the same drink you are used to. Undiluted, clear taste, pleasant aroma and interesting aftertaste – this is the end result of such a product.
3. Nitro coffee
The most modern of the trends that have emerged in third-wave coffee shops in recent years, nitro coffee is experiencing its second peak of popularity (the first one happened in the US in 2016). This is coffee that is also brewed using cold extraction (like cold brew), and then saturated with nitrogen.
Due to this preparation, the coffee turns out to be especially rich, with a velvety texture and a memorable creamy aftertaste. Sugar is not added to this coffee, it is poured using a cooling station – which means the coffee does not lose its balanced taste.
Among the types of nitro coffee are coffee cocktails and coffee kvass. For cocktails based on nitro coffee, milk and caramel are used as additional ingredients. This is how nitro latte and nitro raf are obtained. The taste is vanilla ice cream, slightly melted, with coffee notes and thick foam.
Coffee kvass is coffee, sugar syrup and natural passion fruit. The taste is memorable and especially relevant with the onset of the warm spring-summer season.
4. Cezve, or Turkish coffee
A cezve is a traditional ladle-shaped vessel for making coffee. It has a unique shape: it widens at the bottom and narrows towards the top. It is very important that the cezve is made of copper, as the water in copper vessels heats up evenly and cools down more slowly.
In Belarus, for example, coffee on sand is gaining popularity – it is also prepared in a cezve, often with the addition of fruit and berry juices, sugar, and chocolate. You can try this coffee in our coffee shops. And it is worth reading about how to make coffee in a Turk at homeHere.
5. Prioritize home brewing
All the methods that people got tired of in the 2020s – geyser coffee makers, filters, funnels and even automatic and semi-automatic home coffee machines – have found a second wind.
Today, at coffee exhibitions, guests are interested in trying coffee brewed without an espresso machine. The trend is supported by De’Longhi coffee makers, presenting their consumers with increasingly new and modern design and technical solutions.
This does not mean that people have stopped going to coffee shops – quite the opposite. Today, guests do not just order a latte or an Americano and sit down in the dining room, they ask the barista about espresso beans, are interested in how to brew a filter correctly, are open to experiments and try various coffee alternatives – from Aeropress to Chemex. And then they apply the knowledge they have gained at home, purchasing coffee equipment for their own kitchen.
6. Time for experiments
Today, coffee shop guests constantly want to try something new. And the coffee world is trying to keep up with this need, to satisfy it to the fullest extent. Usually, taste trends appear after coffee championships, when one of the finalists offers a completely new interpretation of a classic drink or creates their own recipe for something that the world has not tried before.
But in general, the trends come down to using coffee and ingredients that will emphasize its taste. Attention is paid to the taste and aroma of coffee, and not just adding syrup to the drink (even the most exquisite and natural).
If we talk about the method of processing coffee beans, it also affects the final taste of the product. Therefore, in different countries and on different continents, farmers, buyers and roasters try the most interesting, innovative and non-standard methods of coffee processing. And if an unusual brewing method is added to such an experiment, the result can exceed all, even the wildest expectations.
