New Ground

29/12/2023

Just two weeks ago, we explored Milan's vibrant coffee scene, uncovering Italy's most sustainable and “less guilty” coffee choices.

In a land of €1 espressos, Milan is pioneering the shift towards high-end specialty coffee. Here, sustainability isn't an afterthought but a founding principle.

Ben Mitchell explores this emerging coffee culture with Carlos Bitencourt.

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

28/12/2023

Dive into the debate with Ashe Samuels and Kurniawan Arif Maspul: Are coffee breaks just a habit or a productivity booster? Beyond the caffeine buzz, coffee's compounds like chlorogenic acids enhance brain function and mood.

These breaks aren't just about coffee; they're pivotal for office culture, fostering teamwork and communication. Balanced timing is key for maximum focus and engagement.

Discover how a simple coffee break can transform workplace dynamics and efficiency.

Coffee breaks have become so habitual that many people barely think about it. But do they genuinely improve productivity, or have they become something of a cultural obligation?

27/12/2023

Revisiting the art of coffee blending: Dive into the complex world of coffee roasting techniques in our feature.

We explore two key approaches: pre-blend and post-blend roasting. Each method offers unique nuances to the flavour and character of coffee.

We're curious to know: Do you have a preferred approach? Are you a fan of the efficiency of pre-blend roasting or the precision of post-blend roasting?

Share your coffee preferences with us after reading the full article: https://newgroundmag.com/2023/09/roasting-coffee-blends/

26/12/2023

In an era where the pandemic has upended traditional coffee consumption habits, a significant shift towards home brewing is evident.

According to the National Coffee Association, 83% of coffee drinkers now prefer home brewing, a noticeable increase from pre-pandemic levels. This change is attributed to the convenience and personal engagement in coffee-making, amplified by remote work trends and an evolving societal focus on experiential living.

Manufacturers have responded with diverse home espresso machines and grinders, catering to various skill levels. The rise of social media and online communities further fuels this trend, with "prosumers" influencing industry standards and even transitioning into coffee business ownership.

This movement signifies a deeper integration of home brewing within the coffee industry's future, blending online influence with physical market changes.

Ashe Samuels talks to Jason Malcom to explore the different ways in which home coffee consumers are taking over the industry.

There has been an increase in the number of home coffee consumers since the pandemic – and these numbers aren't coming back down now restaurants and shops are reopening.

22/12/2023

Last month's guest column told a story of the journey beyond the competition stage, featuring insights from South African Barista Champion, Winston Thomas.

Winston reflects on the ephemeral nature of victory. However, he also emphasises the enduring impact of these competitions: they're not just about winning, but about forging connections, gaining visibility, and sharing a wealth of coffee knowledge.

Dive into Winston's story to discover what happens when the competition lights go down and a new chapter begins in a champion's life.

Read here: https://newgroundmag.com/2023/11/after-a-barista-championship/

21/12/2023

Ever wondered how to pull the perfect shot of espresso?

In "How to Pull the Perfect Shot of Espresso," Jack Simpson, a veteran barista, explores the complex art of crafting the ideal espresso.

With over a decade of experience, including barista competitions, he highlights key factors like water quality, roast level, and machine settings. Simpson emphasizes methodical experimentation with variables such as grind size, water temperature, and extraction time to achieve a balanced, flavorful shot.

This guide serves as a valuable resource for both beginners and seasoned baristas in their quest for espresso excellence.

Pulling the perfect shot of espresso is something most baristas are chasing. Jack Simpson tells us his approach.

14/12/2023

Ever wondered what separates a successful coffee shop from the rest?

The key lies in the same three essential principles that are true for any business: Identify a market to serve, offer them what they want in a way that sets you apart from the competition, and do it in a way that makes a profit.

With the number of UK coffee shops nearly doubling in a decade, standing out is not just an option, it's a necessity. But amid this, many café owners can overlook crucial financial aspects.

Running a coffee shop is a dream many people have had. Jenna Gottlieb speaks with Miranda Caldwell about how to make that dream a viable reality.

The key to a successful coffee shop lies in the same three essential principles that are true for any business: Identify a market to serve, offer them what they want in a way that sets you apart from the competition, and do it in a way that makes a profit. But is it that simple?

12/12/2023

Embarking on the exciting path to owning a coffee shop?

It’s an adventure full of ups and downs. Our most recent piece, published last week and concluding our “mistakes” series, delves into the pitfalls awaiting a specialty coffee shop owner.

In an era where the specialty coffee industry is booming, it's still imperative to approach this journey with caution. We gain insights from Klaus Thomsen, co-founder of the famed Danish roasting and coffee shop brand, Coffee Collective.

In this final instalment of our series, Matt Haw and Klaus discuss the common mistakes coffee shop owners encounter. This series, created in conjunction with Heylo Coffee, aims to foster a dialogue about “mistakes” in the specialty coffee sector, in an attempt to normalise 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.

11/12/2023

When making coffee, perfecting milk foam is a delicate dance of precision and timing.

You need to get the right angle against the steam wand, the right amount of hisses, and you must whisk the air in with the right whirlpool motion. But there’s more.

It's a narrow window where magic happens – steam for too long, and you lose the milk's sweetness and structure. As such, timing is an often overlooked component of foaming milk.

David Phillips speaks to Denes Biro about the importance of timing when preparing milk – and how automated milk-frothing technology can help.

It's widely accepted that precision is needed when foaming milk. But the element of timing is often overlooked.

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/