In one of our previous blog posts, we covered 6 core debates that continue to divide the coffee community.
From espresso vs filter coffee to single origins vs blends, these coffee conversations are an indication of how far the industry has come and how new values reshape the landscape.
As coffee consumers invest more time and effort to learn about the industry, the quality of debates also significantly deepens.
Let’s see what other topics the coffee world can’t agree on.
Milk & Alternatives
The biggest argument that some specialty coffee enthusiasts make against milk is that it can mask the flavours of coffee, especially when you use dairy alternatives like oat or soy milk.
They believe that adding milk doesn’t align with specialty values and that to truly appreciate the entire spectrum of flavours in the cup, you should drink coffee black.
On the flip side, others who love making coffee with milk recommend it because milk has a way of balancing the flavours, enhancing the sweetness, and even elevating certain profiles.
The taste of black coffee is not for everyone. If you have a sweet tooth or don’t like robust profiles, adding milk and sweeteners can help you enjoy coffee more.
Flavoured Syrups and Additives
Much like the previous topic, flavoured syrups and additives are frowned upon in specialty circles because coffee purists believe they diminish the bean’s potential and obscure the complex nuances of high-quality coffee.
Today, there’s an entire market for coffee drinks made with vanilla, caramel, and pumpkin spice syrups. Some of these are seasonal and add to the festive atmosphere that people want to celebrate.
The reason a lot of these sweeteners and flavour additives are used is that they make coffee more enjoyable for people with varying taste preferences or those who are just starting their coffee journey.
Instant Specialty Coffee
For many people, instant coffee was the gateway that helped them acquire a taste for the brew and understand what better quality truly feels like when they transition to freshly roasted coffee.
The debate surrounding instant specialty coffee is one about convenience vs craft.
While instant coffee is typically perceived as being of lower quality, founders want to challenge that by using advanced processing technology to preserve quality. They see freeze-dried and instant coffee as making coffee accessible to more people.
At the same time, sceptics dismiss it, stating that it compromises freshness and quality.
Ethics & Sustainability
In today’s climate, sustainability has to be an integral consideration not just in the coffee industry but across the board. That’s the only way to ensure the coffee community grows in harmony with the environment.
Certifications such as Fair Trade, Rainforest Alliance, and Bird Friendly are meaningful because they not only promote systems that protect the environment but also guarantee better terms for coffee farmers.
However, some argue that these certifications exclude smallholder farmers who can’t afford to comply with the regulations. And so, they consider direct trade to be the better alternative as it fosters direct relationships between roasters and coffee producers.
Specialty vs Commercial Coffee
The values associated with specialty coffee and commercial coffee are completely different, so it’s only natural that they split the coffee community.
While the former is about transparency, grading, and traceability, commercial coffee prioritises consistency, mass production, and affordability.
On the one hand, it can be elitist to dismiss non-specialty coffee because not everyone has the privilege to enjoy specialty coffee. Whereas specialty coffee drinkers argue that commercial coffee doesn’t capture the true potential of coffee and that it sets the bar low for quality standards.
Flat Burr vs Conical Burr Grinders
The right grinder can significantly alter your coffee experience, so it’s only natural that coffee professionals have strong opinions about it.
When it comes to burr design, each caters to a different preference. Conical burrs are known to produce coffee that has a heavier body and enhanced sweetness. On the other hand, flat burrs heighten clarity in the cup and extraction uniformity.
So although coffee professionals argue one as being better than the other, it all boils down to what flavour expression you’re looking for in the cup.