Refractometers are useful for understanding more about extraction and achieving better consistency – so why don't we see them in coffee shops?
The second article in the #SpecialtyCoffeeMistakers series; this time exploring the world of specialty coffee roasters
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?
For many years, specialty coffee charted its own course – not indifferent to the preferences of its consumers, but sure of its path. However, young coffee consumers have become a segment of the market increasingly difficult to ignore.
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.
Business owners are having to go further and further to make their coffee shop stand out.
Coffee and wine are often compared, with many drawing similarities between a shared emphasis on craftsmanship, expression of terroir, processing, varieties, and taste appreciation. But how similar are they really?
The rise of cold brew has been meteoric – so much so that some businesses may have omitted to appreciate the additional food safety risks.
Opening a coffee shop is not for the faint of heart. It requires substantial upfront investment. As such, many in the industry turn to crowdfunding.
Espresso apps have helped home baristas gain a greater understanding of the brew process. Now, they are also being used increasingly in cafés
