For decades, home espresso has been synonymous with substantial investment. Sizeable, expensive espresso machines and grinders take up significant counter space, and it takes time and effort to develop the technical knowledge required to dial in the perfect shot.

As a result, espresso has long been seen as a pursuit reserved for the most dedicated coffee enthusiasts. However, as brewing technology evolves and consumer needs shift, manufacturers are challenging this assumption.

While some argue that authentic espresso demands traditional equipment, recent innovations are making espresso-based drinks more accessible at home. Portable espresso machines have evolved into sophisticated brewing devices that offer consistency and precision.

Cédric Gobber at Wacaco and Brodie Vissers at Journee Studios explain more.

You may also like our article on the history of the espresso machine. 

Why are more people making espresso at home?

The Covid-19 pandemic fundamentally reshaped the consumer relationship with coffee. With cafés closed and working from home becoming the norm, many found themselves investing in equipment, high-quality beans, and education to recreate café-quality drinks in their own kitchens.

“During the Covid-19 lockdowns, many people were confined at home, often in small apartments with limited access to outdoor spaces,” explains Cédric, the design manager at Wacaco, a coffee equipment manufacturer. “Cafés and restaurants were closed, and office espresso machines were unavailable, making a good cup of coffee a missed pleasure.”

But what began as a necessity evolved into a genuine interest for many coffee drinkers. Espresso consumption is rising in markets like the US, where filter coffee has long dominated. This shift has created a new generation of prosumers – those who seek to prepare professional-grade coffee themselves – who want to experiment with extraction parameters and brewing techniques.

“Espresso has something beautifully simplistic yet ambitiously complex about it that I believe gets people’s attention,” says Brodie, the founder of Journee Studios and a coffee and beverage content creator. 

“In 2020, obviously, the market for home espresso machines exploded as people were seeking this same experience without leaving the house, and it particularly attracted the tinkerers and collectors – people who love using their hands, getting into the nitty-gritty, testing, experimenting, and of course serving others a carefully crafted drink.”

The universal popularity of milk-based beverages is also spurring more people to make espresso at home, particularly as customised drinks trend across social media platforms. 

The visual appeal of latte art and creative signature drinks has encouraged more people to experiment, transforming espresso-making from a specialised skill into an aspirational home-barista activity.

Traditional espresso equipment has been a barrier

Despite growing interest, making espresso at home traditionally requires two significant investments: a home espresso machine and a quality grinder. Entry-level setups can easily exceed several hundred dollars, while prosumer equipment often costs thousands. For many, these costs make home espresso simply inaccessible.

Portable espresso machines, however, are disrupting this paradigm. They represent a new category of brewing device that delivers espresso without the bulk or price tag of traditional machines.

Accessibility extends beyond just price, however. These machines lower the technical barrier to entry, allowing newcomers to achieve quality results while still offering enough control for experienced users to refine their technique.

“The Pixapresso, for example, makes espresso more accessible by delivering an experience that suits a wide range of users – from complete beginners seeking a simple, one-button coffee solution to curious coffee enthusiasts who want to explore extraction parameters,” says Cédric.

Innovation in portable espresso machine technology means people can now make espresso at home without bulky or expensive equipment, and the quality increasingly rivals that of espresso made with traditional machines. These devices employ similar pressure systems and temperature control as their larger counterparts, but in more compact formats.

“Although full-scale espresso machines look beautiful on your coffee counter at home (if you have the space), they are quite expensive, heavy, and require a considerable amount of energy,” Brodie notes. “With the Pixapresso, you get the best of both worlds, where it’s not only much more affordable, it’s compact enough that you can use it literally anywhere.”

He explains that the machine features a fast heat-up time, brew cycles of up to 180 seconds, a 120ml water tank, an intuitive touchscreen interface, and three-level temperature control. These features offer precision and consistency – both essential for high-quality espresso extraction.

Pressure is also essential to extract true espresso. While some manual filter brewers can produce espresso-style, shorter beverages, they can’t generate enough pressure to achieve the distinctive texture, flavour, and crema of espresso.

The Pixapresso 20-bar pump, for instance, is engineered to deliver consistent pressure for espresso extraction. The machine also features a pre-infusion setting to facilitate even extraction and minimise channeling.

Portable espresso machine technology will continue to evolve

The barriers that once separated casual coffee drinkers from dedicated enthusiasts are disappearing as portable espresso machines encourage more people to experiment.

This new level of accessibility means quality espresso is no longer confined to expensive home setups or cafés.

But portable espresso machine manufacturers continue to face an ongoing challenge: how to stay innovative while competing with traditional machines. For many, the solution lies in offering unique value propositions that countertop machines can’t match.

“Wacaco has been designing portable espresso machines since 2013, giving us over a decade of experience refining and perfecting our brewing technology,” Cédric explains. “Each generation of our products is an opportunity to re-engineer every component to deliver greater stability, reliability, and overall user satisfaction.”

The Pixapresso exemplifies this approach with dual brewing compatibility for both ground coffee and Nespresso capsules. Its patented adjustable coffee basket can hold doses between 8g and 16g to prepare a range of drinks, while a replaceable battery system reduces waste and extends the product’s lifespan.

As coffee shop prices continue to climb, the trend of preparing coffee at home or on the go is likely to keep growing. Deloitte’s first-ever global coffee study for 2024, which surveyed 7,000 consumers across 13 countries, reveals that 55% of people say price hikes have pushed them away from out-of-home coffee.

For years, on-the-go coffee brewing exclusively meant filter coffee – a practical option, but limiting for espresso drinkers. While some manual filter brewers can produce espresso-style, shorter beverages, they can’t generate enough pressure to achieve the distinctive texture, flavour, and crema of espresso.

Recent technological breakthroughs, however, have enabled espresso preparation while travelling and commuting, as well as on hiking and camping trips.

“Using the Pixapresso has been a natural continuation in my nomadic coffee journey,” Brodie tells me. “I have used Wacaco gear since biking across Spain back in 2016 with the early Minipresso, and the latest machine has only improved my on-the-go coffee experience.”

The future of portable espresso machines may bring smarter integrations, enhanced precision, and advanced materials that further improve usability and extraction quality. Yet the core principle remains: making excellent espresso accessible regardless of location or budget.

“I think the biggest shift is accessibility, both financially and nomadically,” Brodie adds. “When you can get a solid setup that you can move with easily, like the Pixapresso, Exagrind hand grinder, and Exagram scale for a reasonable price, it’s a no-brainer for the espresso curious.”

The question of whether you need expensive equipment to make espresso at home is being answered by technology itself. While traditional machines will always have their place, portable espresso makers are proving that quality extraction doesn’t require substantial investment or counter space. 

For those curious about espresso, these devices offer an accessible entry point that doesn’t compromise on the fundamentals of good coffee – and the freedom to enjoy it at home or on the go.

Enjoyed this? Then read our article on whether crema is always necessary for excellent espresso.

Photo credits: Wacaco

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Saudi Arabia’s coffee landscape is experiencing a remarkable transformation. Once dominated by traditional Saudi coffee served in gatherings, the Kingdom is now home to thousands of specialty cafés and roasters.

This explosive growth reflects broader economic shifts under Vision 2030, positioning coffee as both a cultural cornerstone and a commercial opportunity in one of the world’s fastest-developing markets.

I spoke to Kamal Mohammed Al-Rawhani at Black Knight Company to learn how the Saudi Arabian coffee market could continue to evolve. He explains how events like the International Coffee and Chocolate Exhibition, the largest of its kind in the Middle East, are supporting the growth of the Saudi Arabian and Middle Eastern coffee and chocolate markets.

You may also like our article on whether coffee shops are becoming new social hubs in Saudi Arabia.

Specialty coffee in the Middle East

The Middle East’s specialty coffee market is thriving, with Saudi Arabia emerging as the regional powerhouse driving much of this growth.

Data from Project Café Middle East 2025 found that Saudi Arabia is the largest branded coffee shop market in the Middle East, reaching 5,130 outlets and accounting for 46% of all stores in the region. Its rapid growth is outpacing many established markets, signalling the Kingdom’s ascent as a major player in global coffee consumption and culture.

Events are playing a crucial role in supporting the explosive growth of the Saudi Arabian coffee market.

The 11th edition of the International Coffee and Chocolate Exhibition, which will run from 2 to 6 December 2025 at the Riyadh Front Exhibition & Convention Centre, will host over 300 local and international brands from more than 40 countries. These include roasters, café owners, green coffee importers and exporters, chocolatiers, equipment manufacturers, packaging suppliers, and more.

Expected to attract over 250,000 visitors across all five days, the event serves as a platform for knowledge exchange, product discovery, and business expansion opportunities, both in the dynamic Saudi Arabian coffee market and across the Middle East. The exhibition will host workshops, panels, competitions, tastings, and the Middle East Coffee Conference.

“The market has witnessed clear and tangible growth over the past decade, both in the spread of cafés and the rise of roasteries,” says Kamal, the CEO of Black Knight Company, a specialty coffee roaster in Riyadh, Saudi Arabia. “We can also see a significant expansion in the home barista sector, which has become a strong and promising indicator of the overall growth of the coffee market in the Kingdom.”

This robust expansion is fuelled by younger demographics eager for contemporary social spaces. More than 60% of the population is under 30, and they are seeking venues that blend functionality with atmosphere for socialising, studying, and working.

Saudi Arabia’s heritage of traditional coffee consumption also supports the market’s growth. Coffee holds profound cultural significance in Saudi Arabia, where it represents hospitality, respect, and social connection. UNESCO recognised this cultural importance by adding qahwa to its list of intangible cultural heritage. 

This historical foundation provides a natural springboard for the specialty coffee movement, as consumers already possess sophisticated palates and a deep appreciation for quality and ritual in their coffee experiences.

Saudi Arabia emerges as a coffee origin

Complementing this is the Kingdom’s emerging role as a coffee producer. While currently modest, domestic production is increasing as part of Vision 2030’s economic diversification strategy. 

Saudi Arabia produces high-quality arabica in the mountainous southern regions of Jazan, Asir, and Al-Baha, where approximately 400,000 coffee trees are capable of producing up to 800 tonnes annually. 

The government has initiated ambitious plans to plant 1.2 million additional coffee trees by 2026, with longer-term goals to increase national production capacity from 300 tonnes to 2,500 tonnes per year through strategic investments totalling nearly SAR 1.2 billion over the next decade.

In May 2022, Saudi Arabia’s Public Investment Fund launched the Saudi Coffee Company with a US$319 million investment over ten years to support industry growth – from cultivation and processing to roasting, marketing, and export. 

The company has established model farms in Jazan designed to set global standards, grow five million coffee trees by 2030, and provide templates for optimising water usage in line with sustainability goals. 

These initiatives position Saudi Arabia not merely as a consumer market but as an emerging origin with aspirations to achieve global recognition for its unique coffee heritage.

“One of the key points we hope to highlight is how we can elevate the quality of coffee from farm to cup, ensuring that the consumer’s palate becomes more refined and appreciative of high standards,” Kamal says.

How the Saudi Arabian coffee market is diversifying

As both homegrown and international brands capitalise on surging demand, Saudi Arabia is evolving into a dynamic, competitive specialty coffee market.

Local brands are experiencing explosive growth through rapid expansion strategies and sophisticated social media marketing. Half Million, which launched in 2018, now operates 56 stores across more than 14 cities throughout Saudi Arabia and has even expanded internationally with a flagship location on London’s Oxford Street. 

Barn’s Café represents another success story, having grown from around 130 outlets in 2018 to over 800 today, making it the largest coffee chain in the Kingdom and second only to Dunkin’ in the broader Middle East.

International brands have simultaneously recognised the vast potential of the Saudi market and are expanding their footprints accordingly. 

Starbucks, operating under a licensing agreement with Kuwait’s Alshaya Group since 1999, now maintains approximately 400 stores across the Kingdom and continues to open new outlets in key cities like Riyadh, Jeddah, and Dammam. Tim Hortons, Dunkin’, and other global chains have also established strong footholds, with Dunkin’ remaining the second-largest chain in the market after Barn’s. In 2022, the company opened 30 outlets across the country in a single day.

Specialty international players like %Arabica have brought third wave coffee culture to Saudi consumers, introducing single origin offerings, alternative brewing methods, and minimalist café aesthetics. These international entrants introduce global flavours while simultaneously learning to adapt their offerings to local preferences, creating menu items that resonate with Saudi tastes and cultural expectations.

Supporting rapid growth

Events like the International Coffee and Chocolate Exhibition are playing a crucial role in supporting market growth by bringing together stakeholders from across the industry.

“The exhibition serves as a wide gateway for the coffee industry and an open space where consumers, clients, enthusiasts, and experts can connect,” Kamal says. “It enables meaningful exchange of concepts, innovations, and everything new in the world of coffee.”

Running from 2 to 6 December 2025 at the Riyadh Front Exhibition & Convention Centre, the event facilitates connections between roasters, chocolatiers, equipment suppliers, distributors, and café operators, enabling participants to explore the latest trends in coffee and chocolate, forge strategic partnerships, and gain visibility in the rapidly expanding market. 

Divided into distinct zones for coffee, chocolate, and combined pairings, the exhibition will host roasting demonstrations, live chocolate sculpting, interactive tasting sessions, panels, lectures, and workshops led by industry experts. 

The event also serves as both a marketplace and meeting ground, where homegrown Saudi brands can network with international suppliers and global companies can better understand the nuances of the Kingdom’s unique coffee culture and consumer preferences.

What’s in store for the future?

The Saudi Arabian specialty coffee market stands at an inflexion point, with multiple converging trends suggesting sustained growth and continued evolution through 2026 and beyond, particularly as domestic coffee production scales up and consumer preferences become increasingly sophisticated.

Younger generations are emerging as the primary engine driving market expansion. Cafés have become spaces for studying, working remotely, and meeting friends, transcending just coffee consumption. 

This generation demonstrates willingness to pay premium prices for quality experiences, seeks venues with strong aesthetic appeal, and values brands that align with their aspirational identities. Their preferences are reshaping what cafés offer, from menus to interior design to digital integration through mobile ordering and loyalty programmes.

“The sector is expected to continue its strong growth, as previous years have shown a consistent upward trend,” Kamal says. “Saudi Arabia remains one of the most dynamic and expanding coffee industries, offering room for operators, researchers, and innovators to deliver exceptional and differentiated outputs. 

“Although the product is ‘coffee’, the potential for development is vast and open to everyone,” he adds.

Exclusivity and rarity will increasingly drive the market as consumers develop more refined palates and seek differentiation. High-end specialty coffee offerings are gaining remarkable traction, with consumers willing to pay premiums for exceptional competition and auction coffees.

The growth of Saudi Arabia’s domestic coffee production adds another dimension to this sophistication. As farms increase their output and quality through government-supported initiatives, locally grown Saudi coffee will likely become a point of national pride and a unique offering in the global specialty coffee market.

While international interest remains strong, with major global brands continuing to invest in expansion and foreign companies recognising the Kingdom’s economic potential, homegrown brands are likely to maintain their competitive edge and drive much of the market’s future growth.

Local operators have inherent advantages in understanding cultural nuances, navigating regulatory environments, and creating offerings that resonate with Saudi consumers’ specific preferences. They can adapt more quickly to shifting tastes, maintain closer connections with their customer base, and leverage national pride and support for locally owned businesses.

Events like the International Coffee and Chocolate Exhibition will continue to drive innovation and facilitate the knowledge exchange necessary for the market’s maturation. Beyond showcasing the latest coffee and chocolate products, the exhibition will host the Saudi Coffee Championship, a latte art competition, and bean-to-bar chocolate contests that elevate industry standards and celebrate craftsmanship. 

The exhibition will also host the Middle East Coffee Conference, which features more than 40 international expert speakers.

The event’s comprehensive workshop programme covers topics ranging from sustainable sourcing practices and roasting science to chocolate tempering techniques and café business management, providing participants with practical skills and expert insight. Lectures from industry leaders offer perspectives on global trends, emerging technologies, and best practices that Saudi operators can adapt to their local contexts.

For international companies seeking to enter the Saudi market, the exhibition provides crucial introductions to local partners and distributors, as well as insights into consumer preferences and regulatory requirements. For Saudi entrepreneurs, it offers access to global suppliers, exposure to international quality standards, and inspiration from successful models in other markets.

As consumption patterns mature and the country’s Vision 2030 initiatives bear fruit, Saudi Arabia is positioning itself not only as one of the world’s leading coffee-consuming nations but as an emerging origin, a hub for regional coffee trade, and a centre of innovation where ancient coffee traditions meet cutting-edge café culture.

The next few years promise to be transformative as these various elements coalesce, creating opportunities for those positioned to understand and serve this dynamic market.

Enjoyed this? Then read our guide to coffee production in Saudi Arabia.

Photo credits: International Coffee and Chocolate Exhibition

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The past year has tested coffee shop owners like never before. With arabica futures hitting historic peaks and operational costs climbing across the board, margins have tightened considerably. 

As we look ahead to 2026, the café landscape remains uncertain. While some industry leaders predict stabilisation in the coming months, emerging market signals suggest volatility will persist. Undoubtedly, this will force café operators to rethink their strategies for survival and growth in an increasingly challenging economic environment.

Those who embrace new technologies alongside thoughtful menu strategies and exceptional customer service will find themselves well-equipped to navigate unpredictability. Corin Camenisch from SumUp and Bruno Damiano Maciel from Jungle Berry Limited share their insights.

You may also like our article on how coffee shops can tap into food trends.

Why coffee prices will stay high in 2026

This year has been one of the most turbulent in the coffee industry’s entire history.

In February 2025, arabica futures reached unprecedented levels as climate-related challenges decimated harvests in key producing countries. Persistent droughts in Brazil, the world’s largest coffee producer, significantly impacted yields, while irregular rainfall patterns across Vietnam disrupted production cycles. 

These climate challenges have been compounded by labour shortages on coffee farms and logistical bottlenecks that continue to strain global supply chains.

Political factors have added another layer of complexity. Trade disputes and shifting tariff policies have created uncertainty, making long-term planning difficult for importers, roasters, and coffee shop owners. The introduction of new environmental regulations, such as the EUDR, while necessary for sustainable production, has also increased compliance costs and added administrative burdens.

Some industry analysts have offered cautious optimism for the year ahead. illycaffè CEO Cristina Scocchia projected that arabica futures would stabilise between US$2.50 and US$3/lb by late 2026, predicting higher production volumes in Brazil and declining global demand as economic pressures reduce consumption.

However, recent data suggests this recovery timeline may be overly optimistic. Brazil’s National Supply Company (Conab) recently lowered its 2025 arabica estimates by 5% due to droughts and off-cycle weakness, indicating that prices are likely to remain elevated for the foreseeable future.

Colombia, another major global coffee producer, also offers a mixed picture. The country reportedly had its most productive coffee harvest in over three decades, producing nearly 15 million 60kg bags, representing a 17% increase over the prior cycle. This production boost could help ease some supply pressures; however, with US President Trump recently threatening to raise tariffs on Colombian imports, price spikes and sudden fluctuations remain probable.

Coffee prices aren’t the only concern for café owners, though. Operational expenses, which have been steadily climbing since the pandemic, are expected to keep rising throughout 2026.

“Alongside coffee beans themselves, cafés are seeing persistent increases in wages, utilities, rent, and other key ingredients such as milk and baked goods,” says Corin, the Marketing and Growth Lead at SumUp, a payment solutions supplier for small and medium businesses, including coffee shops.

“Packaging and sustainability compliance costs are also climbing, contributing to the overall operational strain,” she adds. “These pressures are forcing many café owners to review pricing, streamline workflows, and focus on efficiency to protect their margins and prevent customer dissatisfaction.”

What does this mean for coffee shops?

Even if coffee prices stabilise in late 2026, the ripple effects of record highs will be long-lasting and far-reaching for both café operators and consumers. The lag between commodity market movements and retail price adjustments means the full impact of 2025’s price surge has yet to be felt in coffee shops.

According to a March 2025 UN FAO report, it will take almost a year for consumers to feel the full effects of price spikes. More concerning still, the report estimates that the residual effects of these price rises will last for four years, meaning the market disruption of 2025 will have a lasting impact on the industry.

This extended timeline means consumers will inevitably adapt their purchasing behaviours. Many are likely to switch to more affordable options, visiting specialty coffee shops less frequently, and viewing premium coffee as an occasional luxury rather than a daily routine. Multiple daily café visits may become less common as household budgets tighten under broader inflationary pressures.

The shift in consumer expectations creates both challenges and opportunities for café operators. Those who can justify their pricing through exceptional service, unique offerings, and efficient operations will be better positioned to maintain customer loyalty. Coffee shops will need to find innovative ways to cater to shifting preferences and develop new strategies to attract customers.

“Consumers have become more conscious of value, but that doesn’t necessarily mean spending less,” notes Corin. “They’re prioritising quality and a seamless, convenient experience: an atmosphere that feels worth the price. 

“Cafés that can deliver on these expectations are retaining loyal customers despite cost pressures.”

Menu diversification presents one path forward. Introducing new beverage options that use less expensive ingredients, such as creative tea-based drinks, alternative milk beverages, or seasonal specials that showcase more cost-effective coffee origins and blends, can help maintain margins while offering perceived value. 

Some operators are expanding food programmes or adding retail components to create additional revenue streams that aren’t as vulnerable to coffee price volatility.

“Consumers are certainly more selective, but they haven’t stopped prioritising value,” says Bruno, the founder and director of café and açaí chain Jungle Berry Limited. “They are now looking for speed, convenience, and a seamless in-store experience to justify the price.”

Creating a compelling in-store atmosphere matters more than ever. When customers visit less frequently, each visit needs to feel special and memorable. This might involve investing in comfortable seating, curating engaging playlists, hosting community events, or simply ensuring that staff have time to build relationships with regulars rather than just processing transactions.

“The key for us has been maintaining quality while reducing queue times and eliminating ordering errors, making the purchase process as friction-free as possible, using solutions like SumUp,” Bruno adds.

How technology can be an effective way forward

Faced with multi-front cost pressures, more cafés are turning to smart technology and flexible strategies to remain resilient. The right technological tools can help owners and managers gain clearer oversight of all operations, enabling them to identify precisely where to reduce costs or invest additional time and money for maximum return. 

For multi-location operators, especially, technology helps streamline operations and maintain consistency across different sites without requiring constant physical presence.

Modern point-of-sale systems integrated with inventory management provide real-time visibility into stock levels, waste patterns, and product performance. This data-driven approach enables operators to make informed decisions about which menu items to promote, when to adjust ordering quantities, and how to minimise waste through improved forecasting. 

“SumUp helps cafés run more efficiently by combining payments, inventory-checking, and self-ordering tools into one connected system,” Corin explains. “This reduces time spent on manual admin and provides owners with a far clearer picture of their daily performance. With real-time insights, coffee shops can make faster, data-driven decisions, whether that’s adjusting pricing or margins, managing stock more precisely, or improving turnaround speed at peak hours.”

The ability to track sales patterns across different times of day and days of the week enables more strategic staff scheduling, ensuring adequate coverage during peak periods without overstaffing during quieter times.

Self-ordering kiosks represent one particularly impactful technological advancement for customer-facing operations. These systems allow customers to browse menus at their own pace, customise orders without miscommunication, and complete transactions independently. For operators, this technology addresses multiple pain points simultaneously.

“Previously, we needed one employee dedicated solely to taking orders during the winter, and two during the busy summer season,” Bruno shares. “SumUp’s self-ordering kiosks have allowed us to redeploy those staff members to critical roles like preparation and customer service, drastically reducing our payroll spend.”

The accuracy improvements alone can justify the investment in technology. Order errors create waste, slow down service, and frustrate customers – especially as the beverage customisation trend accelerates. 

Automated ordering systems virtually eliminate these issues by removing the human element from the order entry process. This is especially valuable for cafés that employ seasonal staff or operate in multilingual environments, where communication barriers can pose challenges.

Beyond operational efficiency, self-ordering technology can actively drive revenue growth through strategic prompts and suggestions. The system can automatically recommend complementary items based on what customers have already selected, implementing consistent upselling that might feel awkward or pushy when delivered by staff.

“SumUp’s system automatically prompts customers with suggested additional purchases (or upselling) based on their original order, which has directly increased our average order value per transaction,” Bruno says.

Customer relationship management tools integrated with payment systems help cafés better understand their clientele, revealing purchasing patterns, preferred products, and visit frequency. This information enables targeted marketing efforts and menu development aligned with actual customer preferences rather than assumptions.

“Integrated systems help cafés better understand their customers by revealing what sells, when it’s selling, and how people prefer to order or pay,” Corin says. “This allows operators to tailor their service and ensure consistency across every touchpoint. When this technology is working seamlessly in the background, it allows staff to focus and spend more time on what matters most: connecting with customers.”

The strategic deployment of technology creates a virtuous cycle. Operational efficiencies reduce costs and stress on staff, allowing them to dedicate more energy to customer service and product quality. 

Better customer experiences drive loyalty and word-of-mouth marketing, while data insights enable continuous improvement in offerings and operations. This holistic approach positions cafés to weather price volatility while maintaining the quality and atmosphere that customers value.

The year ahead will undoubtedly present challenges for coffee shop operators as price pressures persist and consumer behaviour evolves. However, those who embrace technological solutions alongside thoughtful menu strategies and exceptional customer experiences will find themselves well-equipped to navigate uncertainty. 

The cafés that thrive won’t simply be those that survive high coffee prices, but those that use this moment of disruption to build more resilient, efficient, and customer-focused businesses for the long term.

Enjoyed this? Then read our article on whether specialty coffee shops are overthinking the basics.

Photo credits: SumUp

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Today’s specialty coffee consumers and professionals demand nothing less than precision and consistency. As brewing techniques become more sophisticated and palates more discerning, the role of grinding technology has never been more critical. 

Grinder manufacturers must keep pace with broader industry innovation, and burr design is often their primary focus. The shape, material, and size of burrs all have a huge impact on particle size distribution, dictating the quality of extraction and flavour.

As our understanding of extraction becomes increasingly scientific, the evolution of grinders becomes crucial to preparing better coffee. At the heart of this lies a fundamental truth: exceptional coffee begins with excellent burrs. 

To learn more about how burr design will continue to evolve in the future, I spoke with Marco Tesconi, Cimbali Group Grinder Category Manager and Global Business Development at Keber Burrs.

You may also like our article on how espresso machine technology is becoming more advanced.

Why grinder burrs are essential for preparing excellent coffee

Among coffee professionals and prosumers, a widely accepted hierarchy of equipment importance exists – and the grinder consistently ranks at the top. 

It plays a crucial part in the brewing process, dictating the size and shape of ground coffee particles prior to extraction. The burrs are the driving force behind this process, and their design determines everything that follows.

“Burrs are where the transformation begins, from whole bean to brew-ready coffee,” explains Marco, Group Grinder Category Manager at Cimbali Group, a premium coffee equipment manufacturer – which owns the brands La Cimbali, Faema, Slayer, and Casadio – and Global Business Development at Keber Burrs. “Their shape, material, and finish determine how consistently the coffee is ground, which in turn affects extraction, flow rate, and flavour clarity.”

The impact of burr design on particle size distribution cannot be overstated. Poor burr geometry creates an inconsistent grind size; fine particles will over-extract and result in bitterness, while larger particles remain under-extracted, contributing astringency and sourness. This creates a muddy, unbalanced cup where the coffee’s inherent characteristics are masked rather than highlighted. 

Conversely, well-engineered burrs produce a narrower particle size distribution that allows for even extraction across the entire coffee bed.

“A well-designed burr set ensures that every particle is the right size, reducing the risk of bitterness caused by uneven extraction or overheating during grinding,” Marco tells me. “A precise burr design preserves the full aromatic potential of the coffee, and helps baristas deliver a repeatable, high-quality experience every time. It’s also important to decide which type of coffee you want to brew – espresso or filter – in order to know which grinder to buy.”

For both recipes, heat generation during grinding presents another critical factor. Inferior burr materials or poorly designed cutting edges create excessive friction, which can volatilise delicate aromatic compounds before they even reach the brewing vessel. The result is coffee that tastes flat and lacks the vibrant characteristics that define specialty-grade beans.

Without high-quality burrs, even the most expensive coffees and sophisticated brewing equipment cannot achieve their potential. The grinder then serves as the critical link between the promise of coffee excellence and the final results in the cup.

How manufacturers are innovating with burr design

As specialty coffee standards continue to rise, leading manufacturers have recognised that burr innovation must be their primary focus. This realisation has driven strategic decisions that fundamentally reshape how grinding technology develops.

One example is Cimbali Group’s acquisition of Keber, a Venice-based specialist burr manufacturer, in 2019. This merger enabled both brands to expand their production capacity and leverage their shared expertise.

“Keber has been a key player in burr innovation for over three decades,” Marco explains. “With full in-house production in Venice, we combine metallurgical expertise, precision engineering, and an artisanal mindset to create high-performance burrs.”

Rather than producing one-size-fits-all solutions, Keber’s expertise allows for burrs tailored to specific applications, roast profiles, and flavour outcomes. This approach represents a fundamental shift from commodity manufacturing to precision engineering.

Over the past decade, several key trends have emerged in burr design evolution. Perhaps most notably, flat burrs have gained significant ground in the prosumer and home espresso segments, markets traditionally dominated by conical burr grinders. This shift reflects consumers’ growing sophistication and desire for the precision and control that flat burrs typically provide.

The migration toward flat burrs in home and prosumer grinders also aligns with broader trends in specialty coffee. As more consumers attempt to replicate café-quality espresso at home, they are seeking the same level of control that professional baristas enjoy. Flat burrs, with their typically more uniform particle distribution, offer the consistency necessary for dialling in espresso parameters with precision.

Material innovation has proceeded alongside geometric advances. Premium alloys and specialised coatings now extend burr lifespan while reducing retention – the amount of ground coffee that remains in the grinder between uses. Lower retention means fresher coffee and less waste, particularly important for single-dosing workflows, which are popular among home enthusiasts and high-end coffee shops.

“We experiment with advanced alloys and coatings that not only extend lifespan but also support specific flavour profiles,” Marco says. “It’s this level of customisation that allows Keber to push the boundaries of grind quality across espresso and filter applications.”

These material advances have practical implications beyond longevity. Smoother burr surfaces reduce excessive particle friction during grinding, preserving more volatile aromatic compounds. The result is coffee that retains more of its original characteristics, allowing subtle flavour notes to shine through rather than being masked by grinding-induced defects.

Led by Marco Tesconi and Alessandro Giammatteo, a coffee specialist and consultant at AJM Coffee, Inside Keber is a factory tour that offers an exclusive look at how the company manufactures professional burrs for espresso and filter coffee.

The tour reveals how every detail of burr design directly influences extraction, aroma, and cup quality – from design and material selection to surface treatments and particle size analysis.

How the grinder market will continue to evolve

The trajectory of grinder innovation continues to accelerate, driven by increasingly sophisticated consumer expectations and technological possibilities. Manufacturers must then anticipate market trends while developing products that can adapt to evolving brewing preferences.

“Our goal is to align technical precision with real-world usability,” Marco explains. “With grinders like the Ermes Dual by Casadio, we have developed burrs that are not only efficient in avoiding excessive friction between the coffee particles, but are also optimised for both espresso and filter.”

The expanding prosumer market demands this level of sophistication. Today’s coffee enthusiasts expect commercial-grade precision in compact, ergonomic models. They want the ability to dial in grind settings with micron-level accuracy, store multiple recipes for different beans or brewing methods, and achieve consistency that rivals their favourite café.

Grinders like the Casadio Ermes Dual exemplify this forward-thinking approach to burr design. The grinder’s vertical 75mm steel burrs, developed by Keber, minimise retention and enable users to transition between espresso and filter through advanced distance detection technology that measures burr separation in microns. 

The touchscreen display represents another evolution in the user experience. Rather than requiring baristas to memorise adjustments to grind size, the interface provides real-time feedback on grind settings and allows storage of up to five custom recipes.

Looking ahead, Marco anticipates even greater customisation in burr design. 

“The next frontier of burr design will centre on personalisation and sensor integration,” he says. “We will see burr geometries tailored to specific roast profiles, origin characteristics, and desired flavour outcomes, especially as demand grows for lighter roasted coffees.

This evolution toward smart, adaptive grinding systems will likely incorporate real-time monitoring of output and burr wear, automatically adjusting parameters to maintain consistency throughout the grinder’s lifespan. Integration with other coffee equipment – particularly espresso machines – through technologies like Bluetooth connectivity will also facilitate coordination between grinding and brewing parameters.

However, technological advancement must remain rooted in fundamental mechanical excellence. “The grinder of the future will be a smart, adaptive system, but always grounded in precise mechanical craftsmanship,” Marco emphasises.

As the specialty coffee industry continues to mature, the role of grinding technology becomes increasingly central to the overall coffee experience. Manufacturers who prioritise burr innovation while maintaining focus on user experience will help define the next generation of coffee preparation.

“We believe grind size is the most overlooked variable in coffee, yet it is the point where flavour is either protected or lost,” Marco concludes. “By investing in burr quality, baristas can significantly elevate the cup without changing beans or brew method.”

The evolution of burr design goes beyond technical innovation; it reflects the industry’s commitment to unlocking the full potential of specialty coffee.

As standards continue to rise and consumer expectations grow more sophisticated, the grinders that succeed will be those that treat burr design not as a component, but as the foundation upon which great coffee is prepared.

Enjoyed this? Then read our article on how the home espresso machine market is evolving.

Photo credits: Cimbali Group

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The specialty coffee industry has long prided itself on doing business differently. From its inception, the sector has championed transparent supply chains, meaningful relationships, and a commitment to quality. 

Yet as coffee price volatility continues, roasters face an increasingly complex challenge: how to maintain these values while ensuring their businesses remain commercially viable.

This tension between ethics and economics isn’t new, but it has intensified. Rising C prices, climate-related supply disruptions, unprecedented tariffs, and increased operational costs have forced many roasters to reevaluate their sourcing strategies. 

For some, this has meant compromising on the direct trade relationships that once defined their business model. For others, it has reinforced why these partnerships matter more than ever, not just as a moral imperative, but as a strategic advantage in an unpredictable market.

I spoke to Angela Suarez and Emilia Castellanos at Café Tío Conejo, Bryce Roszell at Open Seas Coffee, and Kevin O’Connor at The Tryst Trading Company to learn more.

You may also like our article on how high prices changed the meaning of direct trade.

Why direct trade is at the core of specialty coffee

The specialty coffee movement emerged from a fundamental belief that coffee could – and should – be traded in new ways. Unlike the commodity market’s impersonal transactions, direct trade prioritised transparency, traceability, and equitable partnerships that recognised the skill and labour behind exceptional coffee.

“Specialty coffee was built on the drive to do things differently,” explains Kevin, Head Beverage Manager for The Tryst Trading Company, a restaurant and café group based in Washington, DC, the US. This philosophy shaped the industry’s early development, creating a culture where quality and fairer compensation were intrinsically linked.

For producers, direct trade represented recognition that the commodity market had long denied them. 

“Direct trade is fundamental to specialty coffee because it’s the justification for producers like ourselves to be as sustainable as possible in all aspects,” says Angela, the owner of Café Tio Conejo, a specialty coffee farm in Caldas, Colombia. “It means that others recognise our hard work, something that might not be as transparent in other markets.”

How high coffee prices changed business

However, the persistent volatility of 2025 has shifted how the industry utilises direct trade. Coffee prices reached historic highs in February, placing unprecedented pressure on roasters’ margins. Climate change, the diminishing of suitable growing regions, and increasing production costs for farmers suggest that high prices are now the “new normal”. 

Adding to these challenges, the uncertainty surrounding US tariffs on coffee-producing regions has further complicated the situation for many supply chain actors. Although the Trump administration recently exempted most coffee imports, steep 40% tariffs remain in place for Brazil.

Initially a values-driven movement in coffee, direct trade increasingly functions as a practical business strategy. While the underlying principles remain unchanged, roasters now emphasise the role of direct trade in supply chain management and risk mitigation.

“When buying coffee directly, you drastically increase the stability of your buying strategies,” says Bryce, the owner, founder, and executive director of Open Seas Coffee, an award-winning specialty coffee roaster in Stevensville, Maryland, the US, that celebrated its tenth anniversary this year.

“You are committing to coffees while they are still growing, which brings predictability for your growing partners,” Bryce adds. “This, in turn, helps ensure access to a reliable supply of coffees that are much less affected by drastic price shifts, at fair prices for all involved.”

This oversight becomes essential when managing volatile markets. Direct relationships enable roasters to anticipate supply issues, collaborate on pricing with producers, and maintain consistency for their customers – advantages that traditional commodity trading can’t offer.

How direct trade has become an effective business strategy

Specialty coffee’s passion-driven origins remain central to its identity, yet roasters and producers need to balance idealism and pragmatism. Success depends on honouring foundational values while implementing sound business practices that ensure long-term viability.

Open Seas Coffee, for instance, embodies this balance through three core pillars: intentionality, interconnectedness, and a commitment to quality. These operational principles guide every business decision, from sourcing to customer service.

“I have never bought into the concept that business and ethics need to be mutually exclusive or that they are fighting one another,” Bryce says. “For a business to hold real significant value, it needs to be pushed forward by its core values towards mutually beneficial profitability. 

“Profitability that is gleaned out of benefiting one party at the cost of another is nothing more than doubling down oppressive cycles that lead to inequities,” he adds.

This philosophy challenges the assumption that ethical sourcing inherently reduces profit margins. Instead, it reframes sustainability as a competitive advantage that strengthens every link in the supply chain.

“When we construct long-lasting relationships and have standardised or narrowed down pricing for a couple of years, the fact that the stock market prices change daily doesn’t matter anymore,” Emilia explains. “With direct trade, if the coffee maintains its quality, the price is not the only thing in mind.”

The commercial benefits extend beyond price stability, helping foster brand loyalty. “We have committed to our community to offer high-quality coffee at everyday affordable prices, and Open Seas Coffee helps us keep that promise,” Kevin explains.

By embedding values into business strategy rather than treating them as separate concerns, roasters create resilient models that perform better during market uncertainty while strengthening partnerships across the supply chain.

Operating with intentionality

Intentionality in specialty coffee extends beyond marketing language. It must permeate every operational aspect of a business. This means viewing one’s position in the supply chain not as a transaction point but as a relational hub connecting producers, traders, roasters, café owners, and consumers.

Community building forms the foundation of this approach.

“As you pursue what creates standout coffees and how they are different from their peers, you naturally start asking the ‘why’ and ‘how’ questions, and those lead you to producers,” Bryce explains.

These relationships require genuine investment. Open Seas Coffee, for instance, implements intentionality by providing feedback to producers regardless of whether they purchase their coffee, connecting producers with other roasters when coffees aren’t the right fit, and cupping with wholesale clients to understand their specific needs.

“When other roasters turned us away on creating a custom blend in favour of an off-the-shelf product, Open Seas Coffee jumped at the opportunity,” Kevin recalls. “The intentionality and relationship building that they offer as a partner is unmatched.

“Through these relationships, we can adapt to changing conditions when sourcing coffee and allow flexibility when implementing our growth strategies,” he adds.

For producers, this intentionality manifests as genuine partnership rather than transactional buying. 

“Over the years, our relationship with Open Seas Coffee has remained the same as it has always been, if not better,” Angela says. “They have roasted our coffees for our own events while also buying green coffee from us for their wholesale partners.”

When roasters approach direct trade with authentic intentionality, viewing producers as partners rather than suppliers and café owners as collaborators rather than customers, they create supply chains that withstand market turbulence while delivering exceptional quality. 

These relationships require investment, transparency, and a willingness to share risk and reward equitably. However, the commercial benefits – from supply stability and quality consistency to brand differentiation and customer loyalty – make this approach not just ethically sound but economically sensible.

“By focusing on quality and working collaboratively towards that goal, it naturally decentralises the power dynamic and more evenly distributes it back to producers,” Bryce says. “It keeps us honest in that it allows producing partners to have a more marketable product and seek other buyers if we cease to be good partners.”

Ultimately, intentionality transforms how roasters conceptualise their role. Rather than simply purchasing coffee, they become facilitators of relationships that span the entire supply chain.

Price volatility and market uncertainty will continue to challenge roasters in making difficult decisions about their sourcing strategies and business models. Direct trade isn’t a luxury that businesses must sacrifice during difficult times; it’s a strategic asset that can provide stability, differentiation, and resilience.

The challenge for roasters isn’t choosing between values and profitability, but recognising the fundamental connection between these two elements. Companies that build their operations around meaningful relationships and shared sustainability can then secure their bottom lines.

Enjoyed this? Then read our article on what direct trade really means.

Photo credits: Open Seas Coffee

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There has been a “home espresso” renaissance over the past few years. What was once the domain of coffee professionals has become more accessible to those who are willing to invest time and money in education and equipment.

Many home baristas have finetuned their espresso, but milk-based beverages – complete with intricate latte art – are still often out of reach. The need for expensive machines, tools, and accessories only presents a greater barrier.

Manual espresso machines have helped bridge the gap, making high-quality espresso available to more people at home, but very few also allow users to steam milk.

To cater to the growing demand for milk-based drinks, manufacturers are also making latte art more accessible. I spoke to Charles Temkey and Jeff Walcott at Flair Espresso to learn more.

You may also like our article on how to pull the perfect shot using manual espresso machines.

More people are making espresso at home

Interest in coffee education spiked during the pandemic. Government restrictions forced many businesses to close, prompting people to learn more about making café-quality drinks at home.

Roasters and cafés published brew guides and blog posts in response. As the number of online resources grew, coffee knowledge that was once confined to barista training programmes became more accessible.

This created a generation of highly skilled home baristas – or prosumers – invested in learning more about extraction variables, best brewing practices, and the science of coffee.

“Specialty coffee, and its growth and availability, has made people aware of what a drink can be,” explains Charles, the Head of Product at coffee equipment manufacturer Flair Espresso, which recently launched the Wizard stovetop milk steamer. “They are not as satisfied as they were with an average cup of coffee, even at home.” 

Espresso consumption is also rising in countries like the US, where filter coffee was traditionally the most popular brewing method. According to the 2025 National Coffee Data Trends Specialty Coffee Breakout report, 43% of US adults enjoyed an espresso-based beverage in the past week.

Milk-based espresso drinks typically account for the bulk of coffee shop beverage sales. Cappuccinos, lattes, and flat whites are considered a more approachable, palate-friendly entry point to espresso. 

“A cappuccino, for example, lasts significantly longer than a single shot of espresso, making the time spent with the drink more enjoyable and intentional,” says Jeffrey, the Head of Marketing and Operations at Flair Espresso. “Add in the possibility of latte art, and the experience is elevated even further.”

Latte art’s visual appeal – with crisp, high-contrast, and symmetrical patterns – enhances the coffee shop experience. A study published in the Journal of Sensory Studies found that people are willing to pay up to 13% more for drinks with latte art.

As consumers continue to demand higher-quality options in cafés, the interest in replicating these drinks at home grows.

Making milk steaming more accessible

Despite growing interest in home espresso, the financial barrier remains substantial. Traditional espresso machines capable of producing both quality espresso and steamed milk require significant upfront investment. Premium models from established brands can easily exceed thousands, meaning they’re out of reach for many people.

Manual lever espresso machines have emerged as a compelling alternative, offering exceptional espresso quality at a fraction of the cost. These devices, including the Flair 58 Plus 2, rely on user-applied pressure rather than electric pumps but offer stable temperatures and the ability to control brewing variables. This allows skilled home baristas to extract espresso similar to a traditional machine.

However, many come with an inherent limitation: they lack a boiler and heating element, so they cannot steam milk.

To fill this gap, Flair Espresso recently launched the Wizard, a professional-grade stovetop milk steamer priced at US$189 to lower the barrier to entry.

“We set out to design and produce a stovetop steamer capable of generating steam that rivals commercial machines in terms of power and workflow,” Jeffrey explains. “We incorporated a cool-touch steam wand that rotates 270° and articulates 15° up and down. This allows both left and right-handed users to find a comfortable steaming position. 

“The Wizard also includes a pressure gauge with a marked steaming range, so customers can easily see when it’s reached the desired temperature,” he adds.

Achieving the proper pressure and temperature levels for milk steaming – typically between 122°C and 125°C (251.6°F and 257°F) and 1.1 to 1.3 bar of pressure, according to Barista Hustle – is crucial for producing silky, stable microfoam.

“The steam pressure in the vessel allows us to achieve temperatures nearly 140°C (302°F),” Charles explains. “The size and shaping of the steam pathway, as well as the geometry and sizing of the holes in the three-hole and one-hole tips, deliver steam with near-zero loss in energy.

“This results in commercial quality steam power, that is, on average about twice as fast, and about 50% less diluted than steaming with a home machine,” he adds. “In practised hands, this leads to a better textured and tastier, richer milk consistency.

“The Wizard has been used in cafés, at latte art competitions by Latte Art World Champions, like two-time champion Emilee Bryant, and now by the 2025 World Barista Championship competitor Oscar Zuleta of El Salvador.”

To improve accessibility, the steamer is compatible with a variety of heat sources, including gas, glass top, coil, and almost all induction stoves and plates.

“The stovetop that people have in their home varies by geographic location, country, and income,” Jeffrey says. “We wanted to make sure that as many people as possible could enjoy latte art at home.”

How to pour latte art at home

Creating exceptional latte art needs more than enthusiasm and a steady hand. Success lies in producing properly textured milk, which requires both skilled technique and premium equipment. 

The quality of microfoam – tiny, uniform bubbles that create a silky texture and allow you to pour intricate designs – depends heavily on the quality of steam produced by your equipment.

“Higher-quality steam allows a quicker aeration,” Charles explains. “It also has the power to move the aerated (thicker) milk around the pitcher in a faster whirlpool to encourage quick and even heating, rather than producing hotspots of scalded milk.

“In other words, more powerful steam allows for more even heating, ensuring smoother and more stable microfoam to pour excellent latte art,” he adds.

For those new to milk steaming, the Wizard includes two different nozzles that cater to varying skill levels.

“The single-hole nozzle is ideal for beginner latte artists to get up to speed, while the three-hole tip maximises power for those with more experience,” Jeffrey explains.

Learning proper steaming technique is essential, regardless of the equipment used. Temperature control is critical; maintaining a temperature between 60°C and 65°C (140°F to 149°F) prevents proteins from denaturing, which would otherwise compromise both texture and flavour.

“Heating and texturing are the most important things to practice. Emilee Bryant’s milk steaming YouTube tutorials are a great resource,” Charles says. “You can then refine pouring techniques over time, but achieving the proper texture must come first.”

The gap between manual espresso excellence and complete café-quality beverage preparation has narrowed considerably. For home baristas who have invested time in mastering espresso extraction, new product innovations like the Wizard stovetop milk steamer are a natural complement to their setup.

Ultimately, having access to professional milk steaming capabilities without the substantial investment required for traditional espresso machines will help democratise latte art at home – improving quality standards more widely.

Enjoyed this? Then read our article on which milk is best for latte art.

Photo credits: Flair Espresso

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While more established coffee markets in North America and Europe have seen significant progress in gender representation, emerging specialty coffee markets across Asia, Africa, and the Middle East are experiencing a new wave of female leadership that is reshaping specialty coffee.

These women are not only breaking traditional barriers but also bringing fresh perspectives that enhance decision-making and drive innovation.

Their influence in emerging markets extends far beyond individual success stories. Research consistently demonstrates that companies and organisations with greater female representation in leadership roles achieve better financial performance, make more balanced decisions, and foster more collaborative work environments. 

In specialty coffee, where quality, sustainability, and ethical sourcing are paramount, the unique perspectives and approaches that women bring to the table are proving invaluable for market growth and development.

I spoke to Margaret Nyamumbo of Kahawa 1893, Mahsa Niyayesh of the Iranian Women’s Coffee Association, and Dr. Sunalini Menon to learn more.

You may also like our article on why specialty coffee needs to see more women in roasting.

The invaluable role of women in specialty coffee

Women’s influence in the coffee industry dates back over a century, with pioneering figures who have profoundly shaped our understanding and appreciation of coffee today.

Trailblazing women like Melitta Bentz, who invented one of the first coffee filters in the early 1900s, Erna Knutsen, who coined the term “specialty coffee” in the 1970s, and Alice Foote MacDougall, one of America’s first successful female coffee entrepreneurs, established the groundwork for future generations of women in coffee.

Building upon this legacy, visionary leaders such as Trish Rothgeb, Sonja Grant, Rachel Peterson, and Phyllis Johnson helped shape the third wave coffee movement and specialty coffee culture that defines today’s industry. 

“I met Trish Rothgeb a few years ago when I lived in San Francisco. Her prominence in coffee brought visibility to women working in the industry,” says Margaret, the founder and CEO of Kahawa 1893, a coffee brand that sources exclusively from women farmers in Africa and actively supports their economic and social empowerment. In 2023, Margaret appeared on Shark Tank US, securing US$350,000 in funding to support Kahawa 1893’s growth.

“Women like Trish helped shape that era of specialty coffee from a big boys’ club into an inclusive movement,” she adds. 

Their contributions not only spanned the development of new brewing and roasting techniques, ethical sourcing practices, and educational programmes, but also pushed to include more women in decision-making and leadership roles, supporting gender equity across the supply chain.

Organisations and brands like the International Women’s Coffee Alliance (IWCA), Café Femenino, and Grounds for Health have helped solidify this support, creating networks, funding opportunities, and advocacy platforms that enable female participation at all levels of the industry. These initiatives have been instrumental in addressing systemic barriers and creating pathways for women’s advancement in coffee.

Today, women, brands, and organisations like Lucia Solis, Lisa Lawson, Andrea Allen, Agnieszka Rojewska, Sunghee Tark, Girls Who Grind Coffee, Renata Henderson, Dafne Spadavecchia, and Girlsplaining are continuing this momentum.

Additionally, the movement has evolved to become more intersectional, actively recognising and supporting women of colour, queer women, and trans women who each contribute their own diverse and unique perspectives.

Addressing the gender gap in coffee

Research consistently demonstrates that any industry benefits significantly when women occupy leadership and decision-making roles. According to data from McKinsey, collected over a decade, companies with the greatest proportion of women on executive committees earned a 47% higher rate of return on equity than those with no women holding executive roles.

Yet the gender gap (disparity between women and men in areas like economic participation, education, politics, and health) remains open. The World Economic Forum’s Global Gender Gap Report found that, across 145 economies, the global gender gap narrowed by 0.3 percentage points in 2025. At this rate, it will take over 123 years to reach full parity globally.

Across the supply chain, gender inequity is most pronounced in coffee production. According to a 2018 report from the International Coffee Organisation (ICO), only 20 to 30% of coffee farms worldwide are operated by women. Despite this, approximately 70% of physical labour on these farms is carried out by women and girls.

In many cases, women are significantly less likely to have access to land, decision-making authority, financial resources, and knowledge of coffee production than men. The social and economic barriers to these resources often hold women back, removing equal access and widening the gender gap.

As a result of these inequities, average coffee yields on women-operated farms can be as much as 25% lower than those owned and operated by men, according to TechnoServe.

Research from the Rainforest Alliance, however, suggests that closing the gender gap in coffee production could help increase output by as many as 30 million extra cups of coffee per year.

Women’s representation has also been limited in trading and roasting. In sectors historically dominated by men, women were often excluded from executive or senior roles. Still today, women are too often forced to prove their expertise in ways that their male counterparts never have to.

Why women need to lead the way in emerging specialty coffee markets

The barriers for women working in coffee stem from historical institutional biases that they weren’t considered “capable” of having professional careers. Thankfully, these prejudices are largely behind us in specialty coffee today, but obstacles to improving female representation across the supply chain still remain.

Emerging specialty coffee markets, in particular, stand to gain immensely from increased female representation. In countries and regions such as Iran, Africa, Latin America, India, Eastern Europe, and Southeast Asia, where specialty coffee consumption is rapidly developing, there is ample opportunity to capitalise on the expertise, skills, and knowledge of women.

However, substantial efforts are still needed to improve gender equity and parity, particularly in senior decision-making positions. 

“One of the most significant obstacles is that women’s leadership skills are always questioned,” says Mahsa, the founder of the Iranian Women’s Coffee Association, the first of its kind in the country. The association supports Iranian women working in the coffee and hospitality industries, helping them face systemic challenges.

“Women face a number of barriers to entry, including gaining access to market licenses, brand registration, and creating organisations,” she adds.

Traditional cultural barriers, limited access to capital, and male-dominated industry networks continue to restrict women’s advancement into leadership roles, despite their significant contributions to the development of the coffee industry.

“When I started out, I took a buyer for a major coffee company with me to Kenya for an origin trip. As he described the taste profiles they look for in coffee, it hit me that they were all male preferences,” Margaret explains. “Women and men do have different taste preferences in drinks – think wine vs beer – and because most green coffee buyers are male, they have influenced the flavours of coffee on the market.

“With the participation of women, we are seeing women whose credentials we respect in the industry affirm different tastes that are now becoming accepted as great coffees, too,” she adds. “We can see how the flavour evolution of coffee has changed rapidly in the last decade, and it’s being driven by women’s participation.”

Who are the pioneering women in emerging specialty coffee markets?

Across emerging specialty coffee markets, remarkable women are driving transformational change. These leaders are not only building successful businesses but also creating pathways for future generations of women in the coffee industry.

Sunalini Menon, a veteran of India’s coffee industry with over 50 years of experience, exemplifies the persistence required to break barriers in male-dominated markets. 

“The Coffee Board in India had never had a woman officer,” she explains. “The first time they saw a young woman, I was about 20 years old. And, they felt, of course, I did not know about coffee.

“They feel that women lack knowledge and are unable to carry out coffee production, or that we need to be guided and have our hands held,” she adds.

Despite initial unjust scepticism, Sunalini went on to establish India’s first cupping lab and introduce quality-based payment systems that revolutionised India’s coffee industry and beyond.

“There was a lot of protesting: How can a very subjective tool be utilised for payment? But eventually it worked out,” she says. 

Sunalini also pioneered washed processing for robusta in India: “Robusta was once unheard of in the global market. People would say it’s a poor cousin of arabica or a filler coffee, but I advocated for it. 

“Today, Indian washed robustas are one of the finest in the world.”

Margaret has also achieved significant milestones in building inclusive, women-centric coffee businesses. 

“We are the first Black and woman-owned coffee company to nationally distribute coffee in grocery stores across the US,” she says, demonstrating the potential for women to build scalable coffee enterprises that challenge traditional market structures.

“Usually, there is a barrier for women to progress into other parts of the supply chain and into senior leadership positions where they can be decision makers and shape the future of the industry,” she adds.

Mahsa adds to this, sharing the impressive work that the Iranian Women’s Coffee Association is doing in championing women’s participation in coffee competitions, as well as supporting new products created by women to enter the Iranian coffee market. 

“These are some of the best pathways for women to create change themselves,” she tells me. “Now, many women, including those with disabilities, can own a café or work in coffee. They can benefit from free training, creating a community of strong women here.”

The impact of these pioneering women extends beyond individual success to systemic change in their respective markets. Through their leadership, innovation, and mentorship, they are creating more inclusive, quality-focused coffee markets that benefit all stakeholders along the supply chain.

Their work demonstrates that when women are empowered to lead in emerging specialty coffee markets, the results are transformational for entire industries and communities.

Looking ahead, mentorship and knowledge exchange are crucial to supporting women in continuing these efforts. 

“I will always encourage women to run their own educational programmes,” Sunalini says. “I always tell women, you can think outside of the box, teach others, and go out into the field.”

As emerging specialty coffee markets continue to evolve, the leadership of women will prove increasingly vital to their sustainable growth and global competitiveness. 

The experiences of trailblazers like Sunalini, Margaret, Mahsa, and many more women provide roadmaps for future generations, showing that persistence, innovation, and commitment can overcome traditional barriers. 

By continuing to support and amplify women’s voices in these markets, the global coffee industry can unlock tremendous potential for innovation, market expansion, and positive social impact.

Enjoyed this? Then read our article on women in coffee co-operatives.

Photo credits: Kahawa 1893, Sunalini Menon

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In an increasingly competitive specialty coffee market, roasters face mounting pressure to differentiate themselves while managing rising operational costs. One of the most effective solutions may be closer than many realise: packaging.

Coffee packaging has evolved far beyond its functional role of preserving freshness; it has become one of the most powerful tools roasters have to communicate value, establish brand identity, and justify premium pricing. 

As consumers make split-second decisions in stores and online, the packaging surrounding a coffee can be the difference between a product that commands attention and one that blends into the background.

Mark Zhou at MTPak Coffee and Aston Utan at Common Grounds explain how roasters can use packaging to sell their coffee for more.

You may also like our article on why specialty coffee roasters need to find new ways to diversify.

Coffee packaging as a marketing tool

Packaging has long served as the “silent salesman”, communicating brand values and persuading customers to purchase products without any human interaction. In a hyper-competitive market like specialty coffee, the need to stand out on shelves or online through packaging design is crucial.

“The marketing potential of coffee packaging is limitless,” says Mark, the founder and CEO of sustainable packaging company MTPak Coffee. “Roasters need to convey their brand identity to consumers, and they have seconds to do this successfully.”

Indeed, research indicates that consumers form purchasing decisions within 90 seconds of their first impression of a product. For roasters, this means their packaging must work harder and faster than ever before to capture attention and convert browsers into buyers, especially as coffee bag design becomes even more creative and innovative.

“Coffee in its roasted form is unsurprisingly homogeneous visually and relatively in terms of colour,” says Aston, the CEO and chief marketing officer at Common Grounds, a specialty coffee roaster in Indonesia. “Flavour, on the other hand, is anything but. Coffee, in its inherent form, presents a significant challenge for roasters to convey the kind of flavours consumers will experience when drinking it. 

“This is where packaging plays a very important role as a bridge to connect the gap,” he adds.

Roasters utilise various aspects of packaging to showcase their brand identity or coffee flavour profile. Shape, size, texture, typography, colour schemes, logos, and illustrations all play crucial roles in the process. When executed effectively, these elements should work in harmony to create instant recognition and emotional connection. 

The tactile experience of holding a bag, the visual impact of a carefully chosen colour palette, and the clarity of typography all contribute to a cohesive message that distinguishes one roaster from countless competitors vying for consumer attention.

How roasters can use packaging to drive premiumisation

As operational costs and green coffee prices continue to climb, roasters need every advantage they can get to maintain healthy profit margins. 

Packaging offers a simple yet powerful tool for premiumisation – the practice of using rarity and exclusivity to drive up brand appeal and price – enabling roasters to sell their coffee at higher price points.

“Whether roasters source 84 or 89-point coffees, they can use their packaging to command premium prices,” Mark explains. “Even the smallest of design changes can be effective; gold accents, embossing or debossing, and satin and pearlescent finishes are often associated with affluence and can elevate a brand’s image and create a sense of sophistication, for example.

“Tin cans, boxes with cutouts, and custom packaging shapes can also bolster shelf presence and justify higher prices,” he adds.

Beyond physical enhancements and shape, colour plays a crucial role in influencing consumer behaviour, the perceived value of coffee, and the willingness to pay higher prices. 

A 2023 Coffee Science Foundation study found that both packaging colour hue and saturation affect consumer expectations of a coffee’s sensory attributes, and therefore its value. Coffee from a yellow bag was expected to be the most acidic, while coffee from a pink bag was anticipated to be the sweetest and have more fruit-forward flavour notes, for example. Both colours were also associated with being “modern”, potentially boosting consumer interest compared to colours like brown and black.

Additionally, study participants reported that they would be more willing to pay for coffee in the pink bag, even among those who explicitly stated they disliked fruity tasting notes. The reason for this could be that the colour pink is often associated with feelings of joy, creativity, calm, and compassion, meaning that consumers perceive the packaging, and therefore the product, as more valuable.

The psychology of luxury also extends to tactile elements. When customers physically interact with thoughtfully designed packaging, they subconsciously assign greater value to the product inside. 

Other studies have demonstrated that textured surfaces, embossed or debossed prints, and weighted materials all enhance perceived quality. These multisensory experiences create a more intimate, authentic feel, shaping emotional responses and justifying higher price points.

“Our modern packaging design illustrates our connection to the modern world of specialty coffee,” Aston explains. “The white base signifies our transparency in sourcing, and our graphic-like lines represent our dedication to the craft of coffee roasting. 

“The embossed gold highlights in our logo represent our prestigious achievements in coffee competitions both domestically and internationally,” he adds.

Why packaging customisation plays a key role

Strategic packaging design choices can significantly impact the perceived value of coffee. However, these tactics are only effective when they authentically reflect a roaster’s brand identity. 

Specialty coffee customers are increasingly discerning; they can detect when packaging feels like a hollow marketing ploy rather than a genuine reflection of the brand’s philosophy. Customisation then ensures that every element aligns with a roaster’s story.

“We try to keep a consistent design across our product offerings to reinforce our brand values and identity,” Aston says. Drawing inspiration from Japanese gift-giving culture, Common Grounds’ packaging is designed to honour both producers and consumers. 

“The goal was to make coffee feel like a valuable gift gifted from a dear friend,” Aston explains. This philosophy of respect and celebration through packaging design exemplifies how roasters can use customisation to tell authentic stories. When packaging reflects genuine values rather than simply following trends, customers respond with greater engagement and perceive the product as having enhanced value.

Instant recognition builds brand equity over time and fosters loyalty among repeat customers. A customer should be able to identify a roaster immediately, even from across a crowded shelf or scrolling through an online shop. This visual consistency becomes a valuable asset as brands expand their reach and grow.

“We help roasters create custom coffee packaging that reflects their brand and its values, as well as allowing them to enhance brand perception and sell their coffee for more,” Mark says. “Our coffee bags are fully customisable, ranging from different inks and printing effects (such as embossing and debossing), different sizes and structures, eco-friendly packaging materials (including compostable and recyclable options), card slots, and transparent windows.”

MTPak Coffee will also host the Using Unique Packaging to Sell Coffee for a Higher Price webinar on 6 November 2025 at 16:00 CEST. Industry experts, including Neighborly Coffee, Paso Paso, and Dark Woods Coffee, will explain how the packaging roasters use, from formats to materials, alters consumer perceptions of value to justify higher prices and increase their profit margins.

Accessibility represents another critical consideration for smaller roasters seeking to enhance their packaging design without incurring prohibitive upfront investments. 

“We recently invested in a new digital LED printer to offer industry-leading low minimum order quantities,” Mark explains. “The new equipment can print up to 300,000 sheets per month, meaning we can now offer MOQs of 200 pieces for front and back custom printing.”

This democratisation of premium packaging allows roasters of all sizes to compete effectively in an increasingly crowded market. The combination of sustainability and customisation also addresses the growing consumer demand for environmental responsibility, proving that roasters don’t have to sacrifice aesthetics for ethics.

Specialty coffee packaging represents far more than a protective barrier. It’s a strategic asset that roasters can leverage to build brand identity, communicate values, and command higher prices. 

In a market where differentiation is increasingly difficult and margins are constantly under pressure, investing in premium-feeling, customised packaging has become an essential business strategy. 

Enjoyed this? Then read our article on how single-serve coffee is evolving.

Photo credits: Common Grounds, Dark Woods Coffee, Paso Paso Coffee

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For decades, coffee enthusiasts faced a choice: enjoy convenience while travelling, or sacrifice quality for portability. Traditional espresso machines, bulky and heavy, had to be confined to cafés and kitchens, out of reach for those seeking barista-quality drinks while travelling, camping, or commuting.

However, today’s portable espresso machine technology is reenvisioning how we prepare coffee beyond café and home settings. 

As prices at coffee shops climb and consumers become more discerning about their beverages, they’re looking to brew excellent espresso anywhere themselves. Manufacturers have noticed and are designing more compact, powerful, and intuitive portable espresso machines.

Ethan Chen at OutIn and two-time Swiss Coffee in Good Spirits Champion Sandro Roth discuss how this technology could evolve further and redefine coffee brewing on the go.

You may also like our article on how portable coffee grinders have evolved.

Why more people are brewing coffee on the go

In a post-pandemic world where convenience has become a bigger priority for more and more consumers, people continue to buy takeaway coffee. Many cafés have invested heavily in their takeaway programmes, offering high-quality drinks on the go that meet the standards expected if customers were to sit in.

Yet a growing segment of coffee enthusiasts now prefer making their own drinks while travelling or commuting. This transition accelerated dramatically during the pandemic, when lockdowns forced people indoors and limited access to cafés.

“During Covid-19, coffee shops faced operational restrictions, and people’s movement was also limited,” explains Ethan, the Product Director at OutIn, a coffee equipment manufacturer that focuses on brewing gear for outdoor use and travel. “As a result, people had to spend more time at home, and most daily activities, including making coffee, had to be done by themselves indoors.”

With abundant online resources available, learning brewing skills and recipes has become accessible to most people interested in learning more. When restrictions were lifted and life returned to “normal”, many people retained these newfound skills and the desire to keep making their own coffee.

Today, consumers increasingly demand excellent coffee wherever they are, driven by rising café prices and improved accessibility to brewing knowledge. The pandemic normalised home brewing, and as retail coffee prices climb, investing in portable equipment becomes more economically attractive. 

Coffee enthusiasts also value the ritual and personalisation that preparing their own drinks provides. They refuse to compromise on flavour or quality simply because they’re travelling, commuting, or camping.

“Coffee isn’t just caffeine; it is a small moment that feels like yours,” says Sandro, an industrial designer and the 2024 World Coffee in Good Spirits runner-up. “Making your own coffee on the go means you don’t have to compromise. You bring your own taste, your own quality, and your own calm with you wherever you are.”

How portable espresso machines are transforming coffee brewing

For years, on-the-go coffee brewing exclusively meant filter coffee – a practical option, but limiting for espresso drinkers. While some manual filter brewers can produce espresso-style, shorter beverages, they can’t generate enough pressure to achieve the distinctive texture, flavour, and crema of espresso.

Recent technological breakthroughs, however, have changed this entirely, enabling espresso preparation while travelling and commuting, as well as on hiking and camping trips.

“Portable espresso machines have made real espresso accessible everywhere,” Ethan says. “For a long time, ‘portable’ meant compromise; now it means freedom. Machines like the OutIn Mino take what used to be a café-only experience and put it in your backpack.”

Ethan explains that the OutIn Mino can achieve up to 22 bar of pressure, enabling true espresso extraction. The machine’s precision heating system can maintain a 93.3°C (199.9°F) temperature, reaching this level in less than 150 seconds to enabling fast and consistent brewing. 

This technological innovation comes at a time when more people are drinking espresso, including in markets like the US where filter coffee is traditionally the go-to option. According to the latest 2025 National Coffee Data Trends Specialty Coffee Breakout report, 43% of US adults enjoyed an espresso-based beverage in the past week.

The democratisation of espresso then opens up new opportunities for flavour experimentation, which were previously difficult outside of cafés and the home. Coinciding with the evolution of portable electric grinders – which can achieve grind sizes fine enough for espresso – portable espresso machines reduce the need for expensive, bulky equipment. 

The OutIn Mino, for instance, weighs 685g and is under 200mm in height, representing a 24% reduction in volume compared to the brand’s previous models. The machine’s battery also provides enough energy to brew up to six cups on a single charge with room-temperature water or more than 500 cups with preheated water.

But portability alone doesn’t guarantee success. Durability and quality are equally important, especially in outdoor settings. The OutIn Mino, for example, features stainless steel and Tritan materials to ensure safety and longevity. 

Ethan explains that the machine also maintains consistent extraction up to 5,000 meters altitude and can operate reliably from -15°C to 45°C (5°F to 113°F), making it suitable for a variety of climatic conditions.

What is the future for portable espresso machine technology?

Portable espresso machines are revolutionising how we brew coffee outdoors and on the go, yet manufacturers still face critical challenges. To compete with traditional espresso machines, these devices must prioritise both consistency and stability – the foundation of quality espresso.

“The reason OutIn‘s portable electric espresso machines can ensure high-quality and consistent performance lies primarily in our years of accumulated independent R&D capabilities,” Ethan explains. “With this technical foundation, our products can deliver more stable and precise brewing pressure and water temperature.”

Espresso’s complexity demands precision across multiple variables, including pressure, temperature, grind size, and timing, so any inconsistency will undermine the final results in the cup. Portable machines must then replicate the reliability of café equipment, while accounting for outdoor factors such as temperature fluctuations and altitude changes.

Looking forward, Ethan identifies four key technological directions warranting more focus and attention: electro-thermal conversion, fluid control, energy storage, and intelligent interaction. Breakthroughs in any of these areas could enhance the performance and user experience of portable espresso machines.

However, simplicity matters alongside sophistication. 

“There is no app for the OutIn Mino; simple is better,” Sandro explains. “Say you are outdoors; you just want damn fine coffee. If you want the last bit of precision, do that at home on your traditional espresso machine. But with the portable machine, things should stay simple.”

The future of portable espresso machines lies in balancing technological advancement with practical usability. Machines must deliver café-quality consistency without overwhelming users with complexity. 

They must prioritise essential performance metrics – pressure, temperature, extraction, for example – while maintaining an intuitive interface. Weight reduction and improved portability will also shape the category’s evolution.

As portable espresso technology evolves, we will see continued refinement in extraction quality, battery efficiency, and durability. Yet the most important evolution may be the simplest: enabling more people to enjoy espresso wherever they are. 

The revolution is not about technological complexity; it is about access, autonomy, and the democratisation of quality coffee experiences.

In an increasingly mobile and convenience-centric world, this evolution promises to transform not just how we brew coffee, but why coffee matters to us.

Enjoyed this? Then read our article on single-dose grinding.

Photo credits: OutIn

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There’s a crucial job role working behind the scenes in specialty coffee to ensure every cup meets expectations: the coffee technician. 

These skilled professionals are the industry’s unsung heroes who keep complex machinery running smoothly, making the entire coffee experience possible. From troubleshooting espresso machines in busy cafés to performing essential preventative maintenance, technicians form the backbone of the coffee industry’s operational success.

The demand for qualified technicians continues to grow as the specialty coffee market expands and equipment becomes increasingly sophisticated. Modern cafés, roasteries, and hospitality businesses rely on complex machinery that requires specialised knowledge to maintain and repair. 

Unlike other roles in the coffee industry that may focus on sensory skills or business acumen, coffee technicians combine technical expertise with a deep understanding of how equipment affects coffee quality.

Lorenzo Roncali of Cimbali, Dan McCloskey of CYA Cover Your Assets, Brady Butler of Trail Blaze Coffee Academy, Jan Robert Brinck of Espresso Academy Firenze, and Collin Bay of First Crack Coffee share their insight.

You may also like our article on how to attract and retain the best baristas and roasters.

An essential role in the coffee industry

A coffee technician is a trained professional specialising in the installation, maintenance, and repair of coffee equipment. They ensure that espresso machines, grinders, roasters, and other machinery function correctly, efficiently, and safely, contributing to the overall quality of the coffee experience.

“They are the most important cog, at least in the hotel, restaurant, café (HoReCa) sector,” says Dan, the COO of CYA Cover Your Assets (CYA), a coffee equipment tracking and management solution.

Technicians handle several key responsibilities in the coffee industry, including installing new equipment, performing preventative maintenance to avoid breakdowns, troubleshooting and repairing when issues arise, replacing parts, and training café staff on proper equipment usage. Their work directly impacts the quality of every beverage served, making them indispensable to the coffee supply chain.

“Cafés are absolutely dependent on technicians to keep their businesses running,” says Collin, the owner of First Crack Coffee, a co-roasting facility and equipment distributor. “Although some owners and managers are skilled technicians themselves, many don’t have the time or expertise to focus on tech, which itself is an entirely different skill set.”

Although crucial, the job role is often deemed less alluring or “romantic” than others in the industry, such as baristas or roasters.

“Fixing machines is often a dirty job, and working around electricity, hot surfaces, and pressurised steam comes with the risk of injury,” says Brady, the founder of Trail Blaze Coffee Academy. “Since they generally work behind the scenes, even the best in the business aren’t often known outside of the tech community.”

The career path to becoming a coffee technician

Despite being essential to the coffee industry, launching a career as a technician presents unique challenges. The role requires technical expertise and problem-solving skills for a range of equipment, including different brands and models.

For those with existing technical skills or experience in coffee, the transition can be more straightforward than pursuing other specialised roles. Unlike becoming a head of coffee or green buyer, which requires extensive knowledge of sourcing, cupping, and business operations, technician work builds on mechanical and electrical skills that coffee professionals may develop over time working in cafés and roasteries.

However, unlike the barista-to-roaster career step, the path to becoming a coffee technician often isn’t direct.

“Every tech I’ve met has had a vastly different career path,” Collin explains.

Ultimately, the career trajectory varies significantly based on prior experience and overall job goals. 

“After initial training, new techs often start with shop rebuilds, installations, and preventive maintenance tasks, working up to simple repair calls,” Brady explains. “Many technicians should be able to handle most types of calls on familiar equipment within one to two years. Techs with three to five years of experience should be comfortable with complex troubleshooting and repair tasks.”

In the long term, many technicians may also have managerial career aspirations.

“As you develop in the job role, you can transition from fixing machines to managing a team of people who carry out this work,” Dan says. “The successful advanced technician can become a process manager too.”

It can also offer a lucrative career trajectory if approached correctly, especially in major metropolitan areas with a higher number of coffee shops, roasteries, hotels, restaurants, and other hospitality businesses. Conversely, for smaller towns and cities, the job may require more travel to reach a wider range of clients.

Although it’s not considered a customer-facing role, coffee technicians often have to interact with coffee shop and roastery staff – and not all communication will be overly positive. 

“There is plenty of opportunity to become a technician, as it’s a vastly underserved market; however, the skills are more valued by other industries, which really makes it a labour of love,” says Lorenzo, the Group Service Operations Manager at coffee equipment manufacturer Cimbali. 

“It’s also a thankless job. While preventive maintenance means interacting with customers when they’re happy, the true tech work inherently occurs when customers are most upset, angry, and stressed,” he adds. “You must be patient and have good people skills to pursue this career.”

Resources and training

Building expertise as a coffee technician requires developing an in-depth understanding of various equipment types and learning both preventative maintenance and repair techniques. This complexity cannot be understated; modern coffee equipment combines mechanical, electrical, and hydraulic systems.

“I find theoretical knowledge the most important,” says Jan, a coffee consultant and instructor at the Espresso Academy Firenze. “It’s not easy to learn how to fix coffee equipment without someone clearly explaining how things are supposed to work and why. It’s not enough to just stop something from leaking; we want it to work the way it was designed to.”

Prospective coffee techs can look to several resources, courses, and training programmes for support. The SCA Coffee Technicians Program is one of the most prominent examples.

“Structured learning experiences like SCA CTechP provide a good foundation of knowledge and skills that techs can build on out in the field,” explains Brady, who was the Lead Author for this programme. “Since its launch in 2021, these classes have helped hundreds of aspiring technicians launch their careers.

“However, it’s important to understand that the programme and manufacturer classes aren’t professional certifications,” he adds. “The real value of these classes is the knowledge and skills they gain.”

Other resources, like Cimbali’s Coffee Technicians Wheel, offer ongoing support for both new and experienced technicians to understand how equipment performance impacts extraction and flavour.

“The wheel is divided into five sections, each represented by a different colour,” Lorenzo explains. “The first focuses on the machine, with all its technical characteristics and maintenance aspects; then three sections related to coffee, covering grinding, blends and single origins, and roasting, all of which are fundamental to the final result in the cup. 

“Last, but not least, is the knowledge of water and its impact both on the reliability of the machine and on the sensory profile of the extraction,” he adds. “The wheel also has a cultural significance: it bridges the technical and sensory areas, bringing together worlds that are often perceived as separate.”

Like many other job roles in coffee, networking plays a crucial role in a technician’s career development.

“Find other technicians and talk to them, or find a mentor if possible,” Dan recommends. “This is a job that requires a lot of knowledge, and that knowledge is not necessarily found in a book. The specific vagaries of each equipment brand and model, and the moment that a technical problem arises, are not necessarily available to new people.”

For job opportunities, platforms like PDG Jobs provide access to technician positions and other coffee industry roles, helping connect qualified candidates with employers seeking skilled professionals.

How will the coffee technician job role evolve?

As coffee equipment becomes more technologically advanced and intuitive, the responsibilities and expertise of technicians will inevitably need to evolve in tandem with these changes.

“Machines are becoming more and more complex every year,” Jan says. “Bean-to-cup machines are gaining popularity; they are very easy to install and use, but really tricky to troubleshoot and fix. They often have features like wi-fi and Bluetooth connectivity.”

Industry professionals will need to familiarise themselves with new AI-driven features and smart technology integrations to keep up with new equipment technology – which could also offer solutions for reactive, preventative, or predictive maintenance.

However, as with producers, roasters, and baristas, the human element of this crucial job role will remain indispensable.

“I don’t think AI will take over,” Dan says. “You need the human hand to fix and a person to synthesise all the information.”

In fact, there’s the potential for AI solutions to better support coffee technicians in their job roles, managing tasks that can utilise remote access.

“New technologies, when used correctly, can greatly simplify the work of technicians, making it faster and more effective,” Lorenzo explains. “Over the years, Cimbali Group has developed several solutions that integrate full after-sales service, from the Global Remote Service Program for remote management of maintenance issues to solutions for scheduled maintenance.

“The most relevant recent innovation is undoubtedly the use of AI as a support tool for the service network, such as our new Techmate AI, with the goal of providing 24/7 responses and resources while shortening learning times related to new products.”

For those considering a career as a coffee technician, the combination of technical challenge, job security, and contribution to the coffee experience offers a rewarding professional journey. 

While it may not provide the same level of public recognition as other coffee roles, it offers the satisfaction of being an essential part of bringing exceptional coffee to consumers worldwide.

Looking for new positions in the coffee industry? Check out PDG Jobs here.

Photo credits: Cimbali Group, Espresso Academy Firenze

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