What is the future of espresso?

What is the future of espresso? Espresso is a favorite drink for coffee lovers. The level of espresso coffee consumption is impressive. After the sublimation period, will this drink continue to develop or turn?

What is espresso?

Espresso is a method of preparing coffee that originated in romantic Italy. This type of coffee is made by machine, using hot water compressed by high pressure through a layer of finely ground coffee powder. The water used to make Espresso is pure water, the coffee must be rustic roasted, not seasoned with any impurities.

Dark roasted coffee beans. Because under high pressure, the natural acid of the tomato seeds is dissolved faster and gives an unpleasant sour taste. To avoid this situation, people roast longer to reduce the acid content. However, roasting for a long time affects the aroma of coffee. Therefore, one must find a way to balance the acidity and aroma when roasting and brewing coffee.

The traditional way of consuming espresso

Traditional espresso coffee culture is associated with Italy – The cradle of this “fast” coffee.

Price of espresso

Since 1911, the price of a “cup of coffee without service” (actually an espresso shot while standing at a bar) has been defined as an “essential” commodity in Italy. Historically, this has meant that the local government has set the price of espresso.

However, these price regulations ceased to be effective in the 1990s, but the Italian association of espresso bar owners still encourages its members to set a standard price for espresso.

The price of a cup of espresso remained around 1€ for a while. This price is suitable for the majority of people.

How to enjoy special espresso

In Italian, Espresso is called “express”, meaning the coffee can be served to the customer immediately. That’s why customers often quickly drink their espresso while standing at the bar rather than “rather” enjoying every sip.

In Italy, most people prefer a darker roast with a bolder, darker, and more bitter flavor. Many espresso bars use an arabica-robusta blend, giving the coffee more flavor and richness.

The future of espresso in the evolving specialty coffee scene

Today, specialty coffee is increasingly asserting its position, well received by many customers. But lovers of traditional, rich espresso may find specialty coffees too sour.

How will the future of espresso coffee change to blend with specialty coffee?

Specialty coffees prefer light to medium roasts, while espresso prefers darker beans. Faced with this issue, Hidenori Izaki – founder of Qahwa, a coffee consulting company in Japan and 2014 World Barista Champion, said: “I don’t understand why specialty roasters do. and coffee shops are essential to darker roast profiles – we should celebrate both light and dark roasts… I think coffee is popular because consumers can choose the flavor they like, often due to the roasting process.”

As the third wave of coffee became popular, roasters gradually changed their methods and styles.

Matthew Lewin – Sales Manager at ONA Coffee, Australian Barista Champion 2019, had another idea for the future of espresso:

“Manufacturers can identify specific species or varieties used to make espresso and then apply controlled experimental processing techniques using specific yeast strains. This can produce a much sweeter espresso with a more layered texture, clarity, and balance.

In my opinion, these qualities are necessary to make great espresso.”

Matthew mentions that naturally low-caffeinated species and varieties — particularly eugenioides, Coffea liberica, Laurina, and Aramosa — can help baristas extract less bitter espresso.

He added: “Arabica varieties such as Typica, Mejarado, Pacas, and Bourbon also produce a more rounded and sweeter espresso.”

The future of espresso before the trend of mixed coffee

More than just one type of coffee, more and more professional baristas are using blends of different types to create creative flavors. At the 2021 competition, Australian competitor Hugh Kelly used a 50:50 mixture of eugenioides and liberica for his dairy drink.

Jonathan Morris, Professor of Modern European History at the University of Hertfordshire, author of Coffee: A Global History, says:

Blended espressos will become more popular in the future as specialty coffees as they become more widely available – similar to more traditional espresso, but made with higher quality coffee.

This assessment is valid because the quality blends will create a new consumer experience.

The future of espresso in cafes

The number of automatic coffee machines in coffee shops has recently increased greatly. This makes espresso easily accessible to customers. These machines can even replace less skilled bartenders

Baristas must learn more about extraction factors to diversify espresso flavors and user experience.

Espresso is one of the most challenging brewing methods compared to a filter if you want to enjoy the nuances of a cup of coffee. Matthew says that expressing all the subtle flavors of coffee, like espresso, is difficult. Baristas need to understand more about grind size, distribution, and flow rate, so they can extract better espresso in a more controlled manner.”

Thus, 43 Factory Coffee Roaster has brought the future aspects of espresso. As can be seen, experts all agree that espresso will continue to develop with different methods to exploit the subtleties of the taste of this coffee.

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