Cold-brewed coffee, which has been firmly at the peak of popularity for the last couple of years, is not going to give up its positions. Lovers of coffee shops are too fond of its unique soft taste to let go of this trend so quickly. Coffee brewed with chilled water and chilled coffee brewed with initially hot water are two completely different stories. If you chill hot black coffee, it will likely taste bitter. Cold brew, on the other hand, gives sweetness, without bitterness and sour taste, revealing many of the nuances that we usually miss in traditional brewing.
The nitrogen-rich coffee fashion plans to stay with us next year. Nitro coffee is also a cold brew coffee that is passed through a nitrogen faucet. Gas bubbles completely change the texture of the drink and its perception. This coffee looks more like a dark ale with a thick creamy foam, it tastes like a delicate, sweetish. Carbonated coffee is absorbed faster and, due to this, invigorates almost instantly.
Coffee lemonades, espresso tonics, all kinds of coffee-based mocktails, unusual combinations of flavors and aromas – all this is so loved by the visitors of coffee houses, cafes and restaurants that professional baristas have no choice but to invent new variations – they have enough imagination. The author’s approach is encouraged, and in the coffee business there is absolute freedom of creativity. So, in the new year we are waiting for even more bold experiments.
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Rivers of milk, coffee shores
Artificial, lactose-free and plant-based milk is the new white in the world of coffee drinks. Today it is fashionable to mix coffee with almond, coconut, oat and rice milk, macadamia milk or cashews. Immortal classics, special blends and exclusive varieties will delight us all year round.
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Cascara is the dried pulp of coffee berries. It is dried in the sun after removing the grains, sometimes even fried. Brewing a cascara, you get something like a coffee compote or a dried fruit uzvar – a transparent, sweet tea-colored drink with light fruit, berry and floral notes. Cascara tones up and refreshes well, although it contains much less caffeine than coffee beans. You can add spices to the drink, for example, cinnamon, ginger, star anise, caraway – and any others to taste. Cascara is brewed in both hot and cold water, in addition, syrup is prepared from it, which can be added to cocktails.
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Technological coffee machines
More and more restaurants, cafes and even coffee houses are choosing modern professional multifunctional coffee machines that can replace several baristas at once. This solution is especially relevant in offices, business centers and those public places that, by definition, cannot afford to have a barista. For example, NESCAFÉ Attimo or NESCAFÉ Leggero are a new generation of coffee machines that work on both grain and instant coffee and can prepare more than 40 drinks. A big plus of such coffee machines is that they are easy to use and provided with service. Any grinding method, different water heating and brewing methods, recipe precision that no barista can guarantee – with such a device every cup will be perfect.
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Today people care not only about what they drink, but also how. And now it’s not about how napkins are laid out on a table in a cafe, and not about hearts and leaves, lovingly drawn by the barista in your cup. We began to pay more attention to the culture of consumption from the position of caring for the world around us. Visitors try to choose places marked “eco” – those places where modern technologies of careful production and disposal are used. The least that coffee shops, offices and other mass consumption points can do is replace plastic cups with paper ones.
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