The Buzz In Coffee

The 'Buzz' in Coffee
Words by Jennifer Marshall

For many afficionados, frapuccinos and flavoured coffee are echos of a bygone era. The latest trends in coffee have emerged in response to a new breed of connoisseurs and eco-minded consumers demanding the highest quality brews and ethically sourced beans. These new trends and technologies are taking hold in cafe circles and being heralded by baristas as the best thing since the french press.

The Pour Over Moving beyond drip coffee, this process makes each cup of coffee an individual creation. Pack a metal or ceramic cone with a filter and freshly ground coffee and pour hot water over the top in a steady stream for a truly artisanal experience.

Single-cup Cartridges The generic term for products including ‘pods’, Kuerig, Flavia and Tassian, these one-shot capsules claim to provide greater quality coffee, freshness and choice with pod machines popping up in homes and offices across the Island. The downside of their convenience is that most cartridge coffees are exponentially more polluting than traditional batch brew and bean to cup options. Companies attempting to allay these concerns are offering partially recyclable options and recuperation programmes, in the hope of offsetting any adverse environmental impact and keeping the trend alive.

New Drip Technology
People claim that with the high-tech, uber expensive machines on offer, the latest drip-technology offers the best consistency in coffee. Perhaps the price of some of the latest machines is worth the cost for a cup of liquid gold perfection!

Light Roasts
Varieties of lighter-coloured roasted beans such as Cinnamon, New England and Half City are gaining in popularity. Typically preferred for milder coffees, lighter beans allow more of the character of the taste to permeate rather than being overpowered with the carbon and bittersweet aftertaste of a dark roast.

Cold Brews Employing coarse ground beans and cold water, grounds are soaked for at least 12 hours and, using one part coffee to four parts water, the grounds are then strained and served. Considered by many to be smoother and less astringent than adding ice to hot coffee, this is a fresh alternative to iced beverages.

Ethically Sourced Beans
Consumers and coffee shops are demanding more detailed source packaging when it comes to choosing the beans for their brews – not merely which country the coffee is from, but the region, name of the farm and sometimes even the elevation at which it is grown. For many, this additional information serves as comfort that beans have been produced using sustainable farming methods and practices.