It’s all about knowledge and training: Anna Nordström from Lofbergs shares her top 5 hottest coffee trends to look out for in 2019.
After working in the coffee industry for more than 20 years, Anna Nordström, Specialty Coffee and Training Manager at Lofbergs and Sweden’s first certified sensory professional in coffee, knows a thing or two about good coffee.
“I’ve come a long way during my time at Löfbergs, but my greatest learning is that ‘the more you learn [about coffee], the less you know”, says Anna.
She is the only person in Sweden to be an Authorized SCA Trainer in three areas (Barista Skills, Brewing and Sensory Skills) and one of two who have reached over 100 points within the speciality coffee education system.
“Coffee is such a complex, broad yet compelling subject to study and to teach. Being the first sensory professional in my home country has given me the privilege to share my knowledge with colleagues and people who have a keen interest in coffee.” She adds.
Among her several qualifications, she is an Authorized Coffee Trainer by SCA Specialty Coffee Association and takes part to competitions as part of her learning process: she won a gold in the Swedish cupping championship, a Bronze in the World cupping championship and is also a member of the Swedish national barista team.
“The coffee world is such a fast-paced environment that being constantly up-to-date is key to be ahead of the game. Trends change so quickly but can quite often be forecast.”
Here she shares her top 5 trends to look out for in 2019.
“Sustainability covers a multitude of areas, food waste, organic coffee sourcing, environmentally friendly packages and an increased effort of businesses to use all parts of the coffee cherry. Innovative roasteries make pellets from the silver skin or furniture from coffee grounds. The most exclusive coffee you can drink in 2019 is actually a sustainable tea made from dried coffee flowers. The taste is delicate, sweet and mild with hints of honey, jasmine and dried plums.
2. Functional coffee
“Coffee doesn’t just taste good, it also has a lot of health benefits. It is a naturally fat-free, sugar-free drink, it contains natural caffeine and is rich in antioxidants. Probiotics, fermented tea and other drinks with anti-inflammatory and other health promoting properties are definitely on trend. In fact, the trendiest thing you can drink right now is cascara-kombucha, made from dried coffee cherries. The result is a fermented, fizzy, slightly carbonated drink that resembles of Belgian beer.”
“The trend with iced coffee and cold brew coffee is hotter than ever, whilst new drinks such as cold brew sodas and cascara-cider are growing in popularity. All require a collaboration and cross-fertilization with other beverages – which we may see much more of. Coffee is being pressured in the same way as a stout (Nitro coffee), mixed with hops, made into coffee-popsicles or used in drinks or milkshakes.”
“Not only the taste itself affects how you evaluate taste, other sensory attributes like sight, sound and touch can affect your perception. I see more establishments and coffee experiences acknowledging and involving more of the senses when serving coffee. For example, the mouth feel is fuller if you drink from a heavier cup or if it is served on materials like stone and wood. Even colours have an effect: red and pink are colours that bring out a sweet taste, while black is perceived as bitter and clear colours, glass and glossy materials make the coffee taste more vibrant with clearer taste notes.”
5. Science & Cryogenics
We will use more technical aid based on research and less craft and story-telling in our search of the perfect cup. As a result of recent research there is now a trend of freezing coffee beans before grinding. A lot of baristas of the 2018 World Barista Championship used dry ice and liquid nitrogen to freeze their coffee. When frozen to these low temperatures (- 150°C) the coffee becomes more brittle and can be ground to a more even grind size. This results is a clearer, sweeter and more well-balanced flavour.
But, what effect this will have on the coffee industry?
- Greater demand for sustainable coffee
- New products in cold coffee and nitro coffee segments
- More coffee with added health benefits (fermented, ginger, extra protein)
- New coffee varieties and cross-breeding with beer, cider and wine
- More science and less story telling. More frozen coffee beans (and freezers) and more automatic batch brewers and espresso machines in the coffee bars
- A shift towards regarding coffee as a complex drink that can be enjoyed in many ways and with a wide range of flavours
- Changing perception of coffee from “hot black and bitter”
- Coffee that is not sustainably grown, shipped and packed will find it hard to compete in future markets
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