Companies are developing a whole range of innovative, high-quality coffee beverages that go beyond the basic “cuppa” we are used to. As Gemma Kiernan, head of marketing at Marco Beverage Systems explains. “Innovation must not be an end unto itself, but a way of solving problems. There is a serious labour shortage at the moment, so we need easy-to-use equipment that doesn’t involve single-use plastic but does reduce energy costs. Another consideration is space: by making more room available the work flow is improved and customers an be served more quickly.”

Marco are focusing on two new products. “Cold Brew has grown in popularity in recent years, so volumes are up, but it is quite hard to make and it takes time, so we have developed a cold brewer that reduces extraction times to three hours, as opposed to the 10-12 hours traditionally needed.”

The second is a counter-based system with a control unit to which a coffee or other liquid source can be added, positioned underneath the bar, to dispense a whole range of beverages. “I can serve lemonade, green tea with cane sugar syrup and Bubble Tea from a single tap. You can create different drinks by variously combining the sources. This is how we see the future of beverages. Bar owners are doing away with single-use plastic and don’t want to use bottles, but want to offer their customers more, and with this system they really can – and save space into the bargain.”

“I believe the role of the barista is evolving and technology is helping,” says Lena Frick, head of group marketing at Hemro. “Investments used to be made exclusively in espresso machines, whereas now the focus is on the grinding process. Coffee shops have five or six grinding machines, because they want to offer their customers a wider choice of coffee. Espresso machines are essentially about pressure and temperature levels, but grinding machines are much more complex. You might have a wonderful coffee with perfectly grown beans roasted in exactly the right way using the very best equipment, but if you get the grinding wrong you can totally ruin it. If the coffee particles are not all the same, that will influence the way it tastes.”

As for the market, “the role of coffee is growing, people are no longer willing to compromise and they expect higher quality across the board: from restaurants and hotels to coffee chains and bars.”

We asked Alberto Polojac, the owner of Imperator, to tell us about developments in green coffee. “The recovery of the market is going well, although there are some difficulties relating to logistics, which is the crucial aspect now, from both an economic and organisational point of view,” he explains. “It’s like a bubble that has burst: the domestic market has become more complicated.”

As far as production is concerned “It’s a good year in terms of both quantity and quality. Production levels are increasing a lot and there have been no big climate issues in the main regions. More and more research is being done on processing methods in all countries, including India and Vietnam, which is investing heavily.”

The latest developments? “The higher prices are putting quality coffee on a par with commercial coffee. This is an opportunity to introduce specialty coffee to the general public. Given the difficulties facing Arabica as a result of climate change, Fine Robusta could be another opportunity, and a lot of work is being done on processing methods, fermentation and selection.”