Coffee being a beverage with centuries of history doesn’t mean it is entirely rooted in traditions alone.
As with advancements and trends in any field, coffee cultivation, production, brewing and consumption are also accustomed to undergoing change, not just with the passage of time but also depending on the region.
Today, we’re going to look at some interesting innovations in the coffee space, how they came about, and what’s in it for you.
This one’s been around for more than a decade now but is not often spoken of. The idea is to make optimal use of resources in the coffee production process.
When coffee cherries are processed, the dried husk of the fruit is essentially discarded creating a ton of waste. But back in 2012, Dan Belliveau, an entrepreneur who was familiar with the coffee industry thought of how to use the by-product efficiently. That’s how coffee flour was invented.
To address the elephant in the room, coffee flour tastes nothing like coffee. It has very little caffeine and a mild tart-bitter taste. Keep that in mind when you’re using coffee flour to bake something.
Coffee origin and roasting are not the only ways to influence a coffee’s flavour profile.
The concept of co-fermentation is nothing new. It involves fermenting natural ingredients along with coffee cherries so that the coffee beans ultimately pick up the flavours of those ingredients.
The three ingredients that coffee can be co-fermented with are fruits, spices, and natural microorganisms like yeast. For instance, coffee producers may add peaches, cinnamon, grapes, or pineapples to coffee cherries to develop coffee that has tasting notes of these.
Nitro Cold Brew
Taking cold brew coffee to the next level is the nitro cold brew. It is coffee infused with nitrogen gas.
This coffee is usually served in a can as a ready-to-drink product that customers prefer to stock up on and take with them on the go.
The nitrogen bubbles give the cold brew a smooth, creamy texture, and lead to foam forming on the top.
The purpose of this innovation seems to be an experiment in coffee flavours. Nitro cold brew is more sweeter and palatable to those who don’t like intense coffees.
Also known as flash brewing, this is a method of brewing coffee where hot coffee decoction is extracted onto ice to make the coffee beverage cold quickly.
It dilutes the coffee too so you are able to enjoy a cup of coffee as it is without having to add milk or a sweetener.
As you may have read from one of our previous blog posts, this method is considered to be the Japanese style of brewing coffee.
Adaptogens are roots, herbs or other plant products that are used in herbal medicine. These improve wellness and help fight stress, fatigue, and anxiety.
Adaptogenic coffees make the beverage even more full of health benefits. It is common to find adaptogens such as rhodiola or ashwagandha in different coffee blends.
You don’t need to be worried about adaptogenic coffee tasting too different from your regular coffee.
Ever walked past a coffee shop or restaurant and noticed these bionic pairs of arms in the open kitchen whirring about gathering ingredients, and preparing food or drinks?
It is not unusual to find robotic baristas these days. While they eliminate the need to have human intelligence in most use cases, they are useful for highly repeatable tasks.
Many cafés also have robots that serve orders by bringing them up to the respective tables.
Social Impact-Focused Products
Not all customers want a simple, quick solution to their needs. Some of them are becoming more and more conscious of their carbon footprint and want sustainable solutions.
Such demand allows for greater sustainability in all industries, not just coffee. Creating products that are focused on social impact is one way to ensure sustainability in the craft.
A few of the coffee products that are developed with this in mind are biodegradable coffee pods, eco-friendly outer packaging, and reusable to-go containers. These ensure that the coffee industry doesn’t generate unnecessary waste, and also that the customers are able to contribute to the betterment of the environment.
With so many amazing inventions coming up in the coffee space, you can’t help but wonder what’s next.
All the people around the world who have played a role in not just pioneering these innovations but actually working to bring them to the customers deserve kudos. This commitment and creativity is what we love about the community, and we’re keen to see what the future of coffee holds.