New Ground

08/12/2023

As the threat of recession looms, coffee shop owners worldwide face continued economic challenges.

Still reeling from the pandemic, a recession could have significant impacts for the coffee industry – echoing the 2008 financial crisis.

Embracing digitalisation and adapting to changing consumer habits could help businesses make it through. Paul Ashby of Bogota Coffee Company shares insights on how leveraging technology, like pre-order apps, has revolutionised customer service and set them apart.

Read our full article for comprehensive insights into recession-proofing your coffee business: https://newgroundmag.com/2023/07/recession-coffee-shop-owners/

07/12/2023

By measuring the amount of dissolved solids in a cup of coffee, refractometers are tools to improve quality and consistency.

Despite their presence on the competition stage, they are not often seen being used in coffee shops.

And as technology and systems become increasingly automated, refractometers may have missed their chance.

However, some believe there is a way to incorporate them in a useful and effective way.

Jordan Montgomery speaks with Izabela Fortini to explore whether or not refractometers have a legitimate place in specialty coffee shops

06/12/2023

Ever wondered why coffee from high altitudes has such distinct qualities?

In this article, Matt Haw and coffee expert Daniel Morales Espitia explore the secrets behind the unique flavors of high-altitude coffee.

Learn how the microclimate – including factors like soil quality and temperature – shapes the coffee's varietal character. Daniel explains how altitude influences coffee quality, noting that certain varieties thrive in cooler, wetter conditions.

Dive into our article for a deeper understanding of how elevation impacts your favorite brew: https://newgroundmag.com/2023/08/high-altitude-coffee/

05/12/2023

Custom espresso machines aren’t just a tool for brewing – they play a key role in defining your coffee shop's brand identity.

As the beating heart of a coffee shop, it’s a chance to align your coffee machine with the overall branding of your business

Learn about the evolution of espresso machine design and how integrating your logo, colors, and unique style can create a cohesive, memorable experience for your customers.

Read here: https://newgroundmag.com/2023/07/custom-espresso-machine-brand-identity/

02/12/2023

Discover the most sustainable “less guilty” coffee options in Italy’s culture capital, Milan!

Across the nation, you can still drink an espresso for just €1. However, an increasing amount of attention is being paid to specialty coffee’s premium end of the market – and Milan is leading the movement.

Given how recently specialty coffee has emerged, sustainability has established itself as a core principle from the outset.

This series, in partnership with Heylo Coffee spotlights coffee roasters and shops that have a particular focus on sustainability. Find them on Heylo's Less Guilty Coffee Map, an interactive guide for eco-conscious coffee enthusiasts.

Ben Mitchell talks with Carlos Bitencourt about where to find less guilty coffee in Milan.

Ben Mitchell talks with Carlos Bitencourt about where to find less guilty coffee in Milan

30/11/2023

Dreaming of owning a specialty coffee shop?

It's a journey filled with potential and growth, but it's not without its challenges. Our latest article dives into the common mistakes you can expect to encounter as a coffee shop owner.

With the specialty coffee market booming, it's crucial to navigate this venture carefully and with foresight. Klaus Thomsen, co-founder of renowned Danish roaster and coffee shop chain, Coffee Collective, shares his valuable experiences and lessons learned.

Matt Haw and Klaus speak about common mistakes made by coffee shop owners in the second article of the series,

This article is the third and final in a series exploring the prevailing attitude towards mistakes in the specialty coffee sector. The series is produced in collaboration with Heylo Coffee, who are eager to kickstart a conversation around “mistakes” – beginning on a road to normalising them.

For some, becoming a coffee shop owner is a dream come true – but you'll have to live through a fair amount of mistakes in the process.

28/11/2023

Explore the critical role of pre-infusion in making the perfect espresso shot.

We discuss the pivotal role of pre-infusion when brewing espresso. This initial step is more than a pre-programmed setting; it's a critical moment that significantly influences the flavour, aroma, and overall quality of espresso.

It’s widely understood that an even saturation at low pressure is essential for preventing channelling and ensuring uniform extraction. However, with the latest advancements in espresso technology, baristas have the scope to explore different pre-infusion profiles – using it as another tool to enhance the distinct characteristics of each coffee.

More here: https://newgroundmag.com/2023/07/espresso-pre-infusion/

27/11/2023

Italy’s biggest coffee event is set to return in under a week, offering three days of exhibitions, competitions, educational sessions, and more.

Between December 2 and 4, the annual event will welcome thousands of attendees, including qualified hospitality buyers and decision-makers from the coffee, hospitality and food service industries.

The eagerly anticipated sixth edition of The Milan Coffee Festival will be hosted at the Superstudio Più venue.

Given the extensive lineup, we’ve put together a guide showcasing the highlights of Milan Coffee Festival 2023.

Ben Mitchell speaks with Luciano Bramante to explore what’s in store at Milan Coffee Festival 2023.

Ben Mitchell explores what's in store at Milan Coffee Festival 2023

23/11/2023

Check out our latest guest column featuring South African Barista Champion, Winston Thomas! Winston shares his insights on life after winning a barista competition – and how your time as a champion can be fleeting.

“As soon as your title reign ends, the new champion is quickly whisked in, and your name can easily be forgotten."

However, coffee competitions can be springboards for building relationships, boosting visibility, and ultimately sharing knowledge. In other words, they can also just be the beginning.

South African Barista Champion, Winston Thomas, talks about life after the lights go down on the competition stage.

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South African Barista Champion, Winston Thomas, talks about life after the lights go down on the competition stage, and how winning a barista championship is just the beginning.

21/11/2023

Is the specialty coffee industry regressing?

Specialty coffee is known for its commitment to quality and innovation, but it must factor in a new element: the growing demand for convenience.

As global consumption soars, the industry seems to be mirroring the “first wave” of coffee, prioritising accessibility over craftsmanship. This shift towards convenient products like coffee pods and RTD cans raises concerns about losing the core values that once defined specialty coffee.

As the industry balances quality with convenience, it stands at a crossroads: will it uphold its artisanal roots or lean into convenience?

20/11/2023

Did you know that Australia alone generates over 65,000 tonnes of ground coffee waste annually? This often-overlooked byproduct of our coffee love can harm the environment, contributing to soil acidity and greenhouse gas emissions.

Innovative companies like Berlin-based Kaffeeform are transforming used coffee grounds into sustainable materials for reusable cups and more.

Plus, you can do your part at home - coffee grounds enrich compost, neutralize odors, and even repel insects.

In moving away from a “take-make-waste” approach, Lauren Loudon explores the different ways ground coffee can be reused.

In striving for a circular economy, various initiatives look to address wastefulness at the consumption end of the supply chain by reusing ground coffee.

17/11/2023

Starting and operating a specialty coffee roasting business is fraught with unique challenges, from managing the variability of coffee harvests to navigating a volatile commodity market.

The financial management of such a venture often feels like an uphill battle, especially when ambitious initial spending on premium coffee and equipment strains resources.

In the precision-driven world of specialty coffee, where striving for perfection can overshadow the human aspect of the craft, Heylo Coffee collaborates with us on a series to reframe this narrative.

Our second article dives into the culture of meticulousness in the coffee sector, where mistakes are often frowned upon, creating undue stress. We explore common missteps among baristas, roasters, and shop owners, highlighting the importance of accepting and learning from failures as a natural part of the journey.

Jordan Montgomery and Danny Wilson speak about common mistakes made by specialty coffee roasters in the second article of the series,

The second article in the series; this time exploring the world of specialty coffee roasters

16/11/2023

Gabriella Oakley conversed with Lucia Bawot about her groundbreaking book, ‘We Belong: An Anthology of Colombian Women Coffee Farmers’.

Highlighting the often-unseen efforts of women, who make up 70% of the global coffee workforce yet remain underrepresented in leadership roles, this book is a tribute to their resilience and strength.

Lucia's journey through Colombia's coffee regions, from her grandmother's legacy to the inspiring tales of female farmers, sheds light on the need for greater gender equality in the coffee industry.

‘We Belong’ is more than a book; it's a call for inclusivity and recognition in the world of coffee.

Read the full article: https://newgroundmag.com/2023/03/putting-female-coffee-farmers-map/

14/11/2023

In recent years, Spain has witnessed a surge in specialty coffee, with Barcelona leading the charge as the country’s architectural and artistic hub.

This has seen the emergence of several specialty coffee brands housed in beautifully designed spaces. Sustainability and a “less guilty coffee” is also shaping the movement.

Our latest series, in collaboration with Heylo Coffee , explores ethical coffee roasters and shops in Barcelona, Milan, Sydney, and London. We're highlighting businesses committed to sustainable practices, from sourcing to packaging, featured on Heylo’s Less Guilty Coffee Map.

Ben Mitchell talks with Carlos Valderrama and Camille Lepetit about where to find less guilty coffee in Barcelona

Specialty coffee is booming in Barcelona, and sustainable, less guilty coffee is shaping its growth.

10/11/2023

The world of coffee is evolving, no longer confined to morning routines.

As decaf gains quality and acceptance, and ready-to-drink brews redefine convenience, our beloved beverage has appeal throughout the day. The rise of diverse coffee categories like cold brews and coffee cocktails makes it an all-day drink. In certain parts of the world, coffee shops begin to take over as preferred social spaces.

Dive into the full article as Jenna Gottlieb and William Sowerby explore how changing dynamics in coffee culture offer businesses the chance to cater to an ever-growing, round-the-clock coffee audience.

Read the full article: https://newgroundmag.com/2023/06/decaf-drives-all-day-coffee-consumption/

09/11/2023

In the specialty coffee sector, there is a culture of meticulousness and striving for excellence. In some instances, this can lead to an air of perfectionism, where mistakes are looked down upon. This can put undue pressure on many actors across the industry, creating unnecessary stress.

This article is the first in a series exploring the prevailing attitude towards mistakes in the specialty coffee sector. The series is being produced in collaboration with Heylo Coffee, who are eager to kickstart a conversation around “mistakes” – beginning on a road to normalising them.

From tamping technique to dialling in, Matt Haw kicks off the series by speaking to Alessandro Zengiaro about the many potential mistakes a barista can make, and how the industry could start to approach them.

In the specialty coffee sector, even the most common barista mistakes make someone stressed and anxious. This article series seeks to reverse that narrative.

07/11/2023

For decades, "100% arabica" became synonymous with premium coffee, casting robusta in its shadow.

Robusta has a reputation for bolder flavours and higher caffeine content, but is more complex than that. As the coffee landscape evolves, should we continue pitting arabica against robusta? Doing so might skew our perceptions, and be an overly reductive approach.

Perhaps it's time to appreciate each for its distinct flavour, rather than through comparisons.

06/11/2023

From light to medium – there has been a shift among specialty coffee roasters.

Specialty coffee was once synonymous with light roasted 'Nordic-style' coffee, an approach that championed the journey from farm to cup.

Today, with the sector broadening its horizons, the tide seems to be turning towards medium roasts. This shift isn't merely a trend; it reflects an industry seeking to cater to a wider array of taste preferences. While light roasts highlighted the bean's varietal character, is the move to medium roasts a compromise or the next step in the sector's future?

As specialty coffee shifts towards medium roasts, Jordan Montgomery speaks to Josh Tarlo about what this means for the sector.

In the early days, specialty coffee was closely associated with light roasted coffee; so much so that it became deeply ingrained in its ethos. Today, many in the industry are turning away from light roasts. Does this say something about the direction specialty coffee is headed?

03/11/2023

Weather can shape our coffee choices more than we realise.

Traditionally, the colder months have us cozying up with rich, warm brews. But with the surge in popularity of cold brews and ready-to-drink cans, the lines are blurring. Whether it's the comfort of a pumpkin spiced latte in autumn or an iced coffee on a winter day, new trends are reshaping our habits.

Dive into the article to uncover how innovative café solutions and changing consumer preferences are shaping a new coffee culture.

Read here: https://newgroundmag.com/2023/02/weather-influence-coffee-drinking-habits/

02/11/2023

As coffee evolves, the traditional daytime window that cafés operate in has the opportunity to expand.

Contributing to this is a younger, health-conscious demographic seeking an alternative to bars, and the alcohol they serve. Ukrainian Brewer’s Cup Champion and World Vice Champion of Coffee in Good Spirits 2022, Vladyslav Demonenko, highlights the growing presence of coffee in the evening.

Ashe Samuels speaks with Vladyslav Demonenko to explore how coffee is breaking free of the daytime, and establishing itself as an evening drink.

Innovation in the coffee industry continues to drive new segments and areas of growth – and evening coffee could be the next one to watch

31/10/2023

A week ago, Dale Harris explored the role of coffee roasters in the future of the specialty coffee industry.

Today, we revisit his idea of way forward: “A sustainable coffee roaster would be built on the foundation of establishing a sustainable, long-term business that nurtures careers, employing and upskilling individuals from the community it calls home.”

Dale highlighted the importance of working together on achieving his vision. He believes that only together: “we can build a model of how roasters can truly deliver on our highest aspirations and address some of the challenges we will face in the future.”

Read the full article: https://newgroundmag.com/2023/10/coffee-roasters-sustainability/

30/10/2023

Are experimentally processed coffees lost on cold brew?

The cold brew coffee trend, renowned for its smooth and balanced profile, has skyrocketed in popularity, with the US market projected to hit $945 million by 2025.

Its preparation, a 12-24 hour steeping of coarse grounds, delivers classic coffee flavors, making it a hit among consumers. Yet, as cold brew diversifies into a market giant, questions arise. Are the nuanced tastes of experimentally processed coffees getting lost in this trend? While cold brew offers consistency, the specialty coffee realm might still hold areas where it hasn’t fully shined.

Ashe Samuels speaks with Neil Toensmeier to discuss infused and experimental coffees – and how they could transform cold brew.

Experimentally processed coffees are developed for their complex, nuanced flavours – not something cold brew has historically been associated with

27/10/2023

As coffee shops grapple with inflation and soaring energy costs, a pay-per-minute model emerges as a potential lifesaver.

Ben Mitchell delves into an approach where customers are charged based on time spent in the café, rather than the products they purchase.

With dine-in experiences tending to be more expensive – costing over $10 compared to $1 for takeaway on average – could transitioning to charging customers per minute, rather than per coffee, be a sustainable financial pathway for coffee shops?

Read the full article: https://newgroundmag.com/2023/01/pay-per-minute-pricing-model-coffee-shops/

26/10/2023

Amid ongoing challenges, the role of coffee roasters in the future of the industry is crucial.

For over 30 years, the focus has been on ethical purchasing and fair pricing to address flaws in the C-market. However, the industry's evolution brings fresh concerns

Specialty coffee continues to strive for better prices for producers while juggling escalating environmental concerns. The true cost of fuel usage now stands prominently against the backdrop of a changing climate, impacting both coffee production and those reliant on it for their livelihoods.

The coffee industry has some big challenges to face. Dale Harris talks about what role coffee roasters have, and dreams of a way forward.

Coffee roasters have a crucial role to play in the future of sustainability in the industry. Dale Harris believes that collaboration across supply chains and between businesses will be essential.

24/10/2023

How important is it for baristas to have time to chat with customers?

In a world where 42% of customers are willing to pay more for a friendly, welcoming experience and 89% would switch to a competitor due to poor service, barista-customer engagement is essential.

Balancing complicated coffee orders and maintaining good interactions can be challenging – but is crucial; especially in the competitive specialty coffee sector where customer education and experience are central.

Every interaction, from adjusting the café's music volume to discussing single-origin coffees, is an opportunity to enhance service quality and customer loyalty.

How do you think the barista-customer interaction can be improved for the best experience?

23/10/2023

Milk is rich in protein, calcium, and essential vitamins.

Yet, when baristas inject steam into it, its entire chemical and nutritional composition is changed. As Yulia Klimanova says, the steam that creates your perfect cappuccino foam also triggers denaturation of the milk’s proteins. Given that these changes are irreversible – should we be more concerned about injecting steam into milk?

Ashe Samuels sits down with Yulia Klimanova to discuss how steam injection may affect the nutritional value of milk.

As steam injection threatens the nutritional integrity of milk, new milk-frothing technology emerges as an alternative

20/10/2023

As cafés and roasters grapple with unprecedented cost increases due to inflation, soaring energy prices, and shipping challenges, many are re-thinking how to charge their customers.

Traditional cost-plus pricing, where costs are calculated and a profit margin is added, allows quick adaptation to cost changes but overlooks competitive pricing strategies. Alternatives like pe*******on pricing and price skimming present their own risks.

With every element, from oat milk to sugar, impacting the final cup's cost, a balance between cost absorption and competitive pricing becomes crucial in this era of financial and logistical challenges.

Is it the time to rethink how the customers are charged?

19/10/2023

Missed out on HostMilano this year? Don’t worry, New Ground has got you covered with a comprehensive recap!

Dive into the highlights of the world’s largest B2B hospitality trade show, featuring over 2,000 companies from the food, beverage, and HoReCa industries.

Ben Mitchell recaps the main events.

HostMilano 2023 had thousands of people in attendance from over 50 countries, with over 2,000 brands exhibiting. This was a key event to display the best of the coffee industry.

17/10/2023

By 2050, the coffee landscape is predicted to transform dramatically.

A study by PLOS One anticipates a 54-60% reduction in suitable coffee-growing regions, impacting major producers like Brazil and Colombia. Amid rising global temperatures and climate challenges, robusta may rise as a resilient alternative to arabica. Coffee cultivation could fundamentally shift across the world, with nations like China and the U.S. emerging as new producers.

Amid these shifts, the industry focuses on forging a sustainable future, balancing environmental constraints, and evolving consumer preferences. But how prepared are we for the reality of this situation?

Read the full article: https://newgroundmag.com/2023/05/the-coffee-industry-in-2050/

13/10/2023

The Coffee Taster’s Flavour Wheel has been a revered guide for many years.

However, its rootedness in the Western palate has often left global tastes unaccounted for. In response, regional flavour wheels have emerged, celebrating local taste experiences.

Do localised coffee flavour wheels herald a more inclusive coffee landscape, or do they risk fragmenting a language built over decades?

12/10/2023

In Italy, a cappuccino isn’t just a beverage – it’s an experience, a pause, a moment of connection.

It reflects moments of tranquility, convivial conversations, and the elegance of Italian lifestyle.

According to the Instituto Nazionale Espresso Italiano, the epitome of cappuccino is a meticulous blend of 25ml espresso and 100ml steam-foamed milk.

Its global popularity has cemented its place on specialty coffee menus worldwide. However, in the process, the cappuccino has changed so much an Italian may not even recognise it.

Jenna Gottlieb speaks with Shawn Nickerson and Dhan Tamang about how new milk-frothing technology could be bringing the cappuccino back to its roots, but with a modern twist.

Italy's traditional cappuccino and specialty coffee's version have diverged over the years, but new technology could be closing the gap

10/10/2023

In the world of specialty coffee, the grinder is a silent hero.

However, Adam Lees points to a c***k in its armour: overheating. With so much use in a coffee shop environment, this can lead to inconsistency.

Pre-ground coffee lacks the aromatics of freshly ground beans, despite alleviating pressure from the grinder. With each cup, a barista must carefully manage how heat affects their grinder, while keeping pace with a busy service.

Read the full article: https://newgroundmag.com/2022/07/the-problem-with-overheating-coffee-grinders/

09/10/2023

Cold brew has experienced a surge in popularity. However, many coffee shops are left unsure of how best to prepare it.

Rory Rosenberg says the way that traditional cold brew is made means that it can often yield a limited range of flavours. However, it continues to find massive success in major consuming markets.

In Rory’s words, cold brew is a "market-driven product" – shaped not by innovation from within the sector, but by evolving customer preferences.

In response, new and improved ways to make cold brew have become a focus. Matt Haw speaks to Rory Rosenberg and Randy Anderson about how coffee shops can find the solution that suits them best.

Cold brew coffee has become an important drink for cafés to offer; but finding the best way to serve it can be difficult.

06/10/2023

A week ago, we delved into the intricate topic of “quality” in the coffee industry with Andrea Otte of Caravan Coffee Roasters.

Today, we revisit her insight: “Even with an expert’s level of knowledge, the wrong decisions for your company and your customers are still easy to make.”

This isn't just about knowing coffee; it's about constant adaptation, understanding the evolving landscape of consumer preferences, and leveraging conditional reasoning to make informed choices.

Andrea highlights the difficulty in aligning technical expertise with consumer satisfaction - a delicate balance that transforms every decision when talking about coffee quality.

Read the full piece: https://newgroundmag.com/2023/09/coffee-quality-programmes/

05/10/2023

Spain's journey through the world of specialty coffee is a tale of resurgence and transformation.

Historically shadowed by Scandinavian and Western European countries, Spain’s coffee culture was stunted, with the Spanish Civil War impairing coffee imports. The nation adapted, birthing the 'torrefacto' process where sugar added during roasting preserved the beans. This testament to resilience marked Spain’s unique coffee identity.

Today, a renaissance unfolds. Modern Spanish roasters, unearthing the echoes of a tumultuous past, are now crafting exquisite specialty coffees, positioning Spain alongside Europe’s esteemed coffee cultures.

Jordan Montgomery speaks to Eduard ‘Edu’ Morella Anglada,Barista Trainer at Syra Coffee, about the developing specialty coffee culture in Spain.

Only recently has specialty coffee culture in Spain begun to develop. This has meant it has emerged in an authentic way, independent of other, more established markets.

03/10/2023

As the conversation around the environmental impact of single-use takeaway cups intensifies, countries are exploring various strategies to mitigate this growing issue.

In the UK alone, a staggering 2.5 billion takeaway coffee cups were discarded in 2020, underscoring a critical problem. The introduction of a 'latte levy' in Ireland, akin to the plastic bag charge, aims to incentivize the use of reusable cups. While no official cup tax exists in the UK, discussions are ongoing, highlighting a collective effort to reconcile convenience with sustainability and ignite a behavioral shift among consumers.

More in the article: https://newgroundmag.com/2022/10/takeaway-cup-tax-best-way-cutting-waste/

02/10/2023

In a landscape anticipating 26% growth with 17,500 new coffee shops by 2025, going beyond a quality brew is essential.

The ‘Instagrammable’ café trend is prominent, yet balanced by the timeless art of creating an atmosphere. It's a symbiosis of aesthetic appeal and an inviting ambiance, orchestrated by elements like tailored music and friendly staff.

In this evolving market, the experience - more than the coffee - lingers in memory, anchoring customer loyalty amidst the blooming competition.

More coffee shops are entering the industry every day. Jordan Montgomery speaks to Tom Balerin, Tom Balerin, a multiple national barista champion and co-owner of Astère Coffee, about what they can do to stand out.

Business owners are having to go further and further to make their coffee shop stand out.

29/09/2023

In a world chasing the “new”, there's an undeniable charm in embracing the old.

From calligraphy to vinyl records, millennials and Gen Z are fueling a love for all things vintage. But did you know this trend extends to espresso machines?

Roland Buurman of Vintage Espresso Machines captures the sentiment perfectly: Just one glance at a vintage espresso machine can whisk you away to a quaint Italian piazza.

Do you have a soft spot for these nostalgic beauties?