As coffee roasters grow, many consider expanding beyond their local communities, either nationwide or internationally. But the process is often easier said than done.

Entering new and unfamiliar markets requires a significantly different approach from what works on a local level, especially when navigating different coffee-drinking cultures.

Some emerging specialty coffee markets, like Southeast Asia, are offering roasters the chance to capitalise on burgeoning growth. According to data from Euromonitor, foodservice sales of specialty coffee and tea in the region are set to grow 8% year-on-year until 2028.

As roasters look to grow into these lucrative markets, understanding local preferences and how to build community are vital to long-term success.

I spoke to Danial Akram Bakri and Barrie Nasim at CC: Roasters, a Malaysian specialty coffee roaster, to understand how they are scaling their business.

You may also like our article on why emerging markets show promise for specialty coffee amid high prices.

The growth of specialty coffee in up-and-coming markets

Specialty coffee consumption has been rising in emerging coffee markets worldwide. This growth presents an exciting opportunity for established roasters to reach new consumers and bolster their business growth.

The Southeast Asian specialty coffee market is a prime example of a market on the rise. Coffee consumption in the region is expected to exceed 640 million kg by 2025, with continued growth projected into 2026.

Southeast Asia traditionally has a tea-drinking culture. However, the region saw a shift in the early 2000s with the introduction of second-wave coffee and an increased presence of larger international coffee chains.

Initially, specialty coffee remained a luxury, costing more than 30% of the median income in Indonesia. As domestic coffee chains expanded in the following years, high-quality coffee became increasingly affordable, fueling its wider adoption across countries such as Vietnam, Thailand, and Malaysia.

“The specialty coffee markets in Southeast Asia, particularly Malaysia, have seen significant growth and transformation, which are driven by evolving consumer preferences and the rapid rise of specialty coffee shops that also correlate with Asia’s emerging markets,” explains Barrie Nasim, the director at CC: Roasters, a specialty coffee roaster in Malaysia.

This market shows no sign of slowing down, either. A growing middle class with higher disposable incomes is driving demand for more local, higher-quality coffee.

“Southeast Asia is home to major coffee-producing countries such as Indonesia, Vietnam, Thailand, and, more recently, China,” says Barrie. “There’s been a shift toward showcasing locally grown beans rather than relying on imports due to the rapid improvements in terms of quality and also pricing.”

Additionally, the acceptance of specialty coffee in Southeast Asia, particularly Malaysia, has continued to grow steadily due to more discerning customers.

“We have experienced customers demanding more value-driven businesses such as ethical and sustainable sourcing practices by roasters, new coffee creations and mocktails in cafés, and a more diverse range of high-scoring specialty coffees,” says Danial Akram Bakri, the head roaster at CC:Roasters. “This has shown that consumers have become more knowledgeable about coffee origins, processing methods, and brewing techniques, which displays greater attention and appreciation for specialty coffee.”

Beyond cafés, many Southeast Asian coffee consumers have home coffee setups and source their beans from local suppliers. This trend has helped strengthen specialty coffee culture as consumers prioritise quality, sustainability, and the overall coffee experience.

Understanding the local consumer base is key to expansion

As specialty coffee roasters seek to expand beyond their traditional market, success hinges on capturing the loyalty and attention of local consumers. Understanding the local consumer base is essential, whether expanding nationwide or internationally.

“It is important to understand the needs and wants of the community that roasters would want to work with, such as knowing the demographics, spending habits, what sort of events are held, the area’s local businesses, and their segments and offerings,” says Barrie.

Danial adds, “Understanding these demographic variations allows for a more targeted and effective approach to reaching potential customers.”

For example, with rising disposable incomes, Southeast Asian consumers are willing to pay more for diverse flavours, artisanal beverages, and ethically sourced beans. 

Cold coffee has also become a regional favourite. The growing younger population and increased demand for speed and convenience have fueled the growth of ready-to-drink (RTD) beverages in Southeast Asia.

The relationship between roasters and the local community is symbiotic, as they mutually benefit from one another’s growth. Roasters must engage with the community to connect and understand their needs, develop a reputation, and encourage repeat customers.

“Organising events or campaigns to educate the public about specialty coffee is essential for engaging local consumers,” explains Danial. “Such initiatives not only raise awareness of specialty coffee but also foster a deeper understanding of its broader value, including the positive economic impact it can have on the local community.”

Barrie agrees, emphasising that roasters are not just sellers but also educators and ambassadors of specialty coffee.

“Creating awareness and educating customers has to be a natural habit while being able to adapt to coffee flavours, roast profiles, and product offerings based on communities’ local preferences,” he says. “This will create synergy in growing the business as well as the communities we are in.”

Creating community hubs to support and engage local consumers

For centuries, coffee shops have been social spaces and community hubs. Today, consumers expect more than just a drink – they want an experience, especially as their knowledge of specialty coffee grows and their focus on education deepens.

To succeed in new coffee markets, roasters must create dynamic spaces that support and engage local consumers through community-building and sharing industry knowledge.

“By transforming the coffee shop into a vibrant community hub, we can create a space that not only serves high-quality coffee but also fosters learning, connection, and collaboration,” says Danial.

CC:Roasters plans to open a new physical store in Malaysia, serving as a versatile space and community hub for specialty coffee lovers, professionals, and young consumers alike. 

“For families and discerning customers, we aim to provide a welcoming atmosphere where they can enjoy quality time together while savouring specialty coffee and thoughtfully curated food offerings,” says Danial.

Barrie explains that CC:Roasters intends to create a “fourth space,” a hybrid environment that combines elements of home, work, and the third space.

“Communal spaces and furniture, flexible seating, and open floor plans would help us create workshops, event spaces, and social gatherings that we intend to host at our store,” he says.

Danial emphasises that roasters can achieve an authentic community hub by transforming the café into a coffee education centre. For instance, CC:Roasters plans to host classes and events that will help deepen consumers’ appreciation for the craft of coffee.

“We want to bridge a gap in the community by connecting consumers with our specialty coffee value chain, from traceability at origin and transparency at our roastery to the drinks they can have at our store,” says Barrie. “This entails bringing awareness on how we source, roast, and brew ethically and sustainably.”

By creating a welcoming, education-driven space, roasters can help strengthen coffee culture, support the local economy, and foster a genuine gathering place for the community.

Partnering with local coffee brands to scale products and services

To successfully scale and understand the needs of their new market, roasters can partner with established local coffee brands that are already familiar with the market.

For example, roasters looking to expand into the Southeast Asian coffee market can partner with a leading Malaysian coffee brand and wholesaler, like CC:Roasters, which has in-depth knowledge of the country’s coffee culture.

“Brand building can be achieved through partnering with local businesses, markets, sponsoring and hosting events by showcasing our offerings and how we can contribute to the community’s economic and social well-being,” explains Barrie. 

Strategic partnerships enable roasters to achieve long-term success while maintaining full control over their supply chain, thereby ensuring quality and consistency. Barrie recommends that roasters look for brands with shared values and goals to ensure a successful collaboration.

“We look into their unique selling proposition and its potential for growth in our market and how we can bridge and further innovate these propositions,” he adds. 

CC:Roasters recently helped California-based Reborn Coffee open its first international outlet, Reborn Coffee Malaysia, which will serve as a launchpad for further expansion in Southeast Asia.

“Reborn Coffee, with its dedication to high-quality, sustainable coffee, aligns well with the mission to offer an exceptional coffee experience while educating consumers about the value of specialty coffee,” explains Danial.

Additionally, Reborn Coffee has won America’s Best Cold Brew award for two consecutive years and continues to innovate in the cold brew and ready-to-drink (RTD) sectors. 

“This sector has not kicked off in Malaysia, and we see it as having huge potential to be successful,” says Barrie. “Other product developments are also being done together to see what offerings work best in the US and what works best in Southeast Asia.”

Daniel adds that the partnership with Reborn Coffee aligns with the brand’s broader vision of creating a community hub with enhanced educational opportunities.

“This collaboration can raise the standards of coffee offerings, educating local consumers about the craft of specialty coffee and its intricate flavours,” he says. “By introducing Reborn Coffee, this partnership can help nurture a more sophisticated coffee culture, attracting a wider audience of coffee enthusiasts and fostering appreciation for sustainability.”

Beyond this, Barrie mentions that such partnerships also enable brands to collaborate with diverse origins and share insights on improving processing methods. This, in turn, helps both parties improve their processing methods, support fair trade and wages for farmers, and optimise logistics to reduce costs and waste.

As less mature coffee markets, such as those in Southeast Asia, continue to grow and develop, so will the opportunities for roasters to expand their reach and scale their business. However, to do so successfully, roasters must first understand the needs, preferences, and demographics of their new market.

Building strong partnerships with established local coffee brands and creating vibrant community hubs will be essential to long-term success. By offering educational experiences, nurturing community engagement, and delivering high-quality specialty coffee, roasters can cultivate strong relationships with local consumers, foster brand loyalty, and position themselves for sustainable growth.

Enjoyed this? Then read our article on why more coffee events are expanding into Asia.

Photo credits: CC:Roasters

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Even with the recent advancements in grinder technology, baristas and home brewers continue to demand more control and precision. With coffee extraction considered an exact science, the desire to tweak and customise a growing number of variables only increases, and grinders are a common focus.

From advanced burr design to adaptable motor speed, manufacturers are responding to the growing demand for greater control. I spoke with Aurélien Fouquet, the CEO of Santos, a manufacturer of premium coffee grinders, to learn more.

You may also like our article on whether baristas should weigh milk.

The impressive evolution of grinder technology 

The modern coffee grinder is a far cry from the hand-held spice grinders, pestles, and mortars first used to prepare coffee beans in the 15th century. By the late 1600s, a device had been invented specifically for grinding coffee. Two centuries later, the American company Hobart produced the first electric coffee grinder for use in coffee shops.

Santos, a French manufacturer of home and commercial coffee and kitchen equipment, entered the market in 1954 with a coffee grinder as its first product. The company has more than 70 years of coffee expertise and in-house manufacturing of grinder burrs.

Aurélien Fouquet, the company’s owner and managing director, says that grinder technology has advanced significantly within the last few decades, coinciding with the rise in global espresso consumption.

“Until the 1980s and 90s, it was a bit of a slow market; things weren’t changing much,” he tells me. “We were selling grinders all over the world, but the volume was mainly in Europe and just for espresso.”

As third-wave and specialty coffee gained popularity around the world, so did the demand for high-quality coffee equipment. Manufacturers moved away from basic dispensing grinders and began developing timed and volumetric models to improve dose consistency and freshness.

“Specialty coffee came with new people, new energy, and a new way of drinking coffee,” Aurélien explains. “Probably the biggest change has been the thriving coffee culture in Asia, where some consumers are becoming even more experienced than industry professionals.”

To tap into this burgeoning market, Santos began shipping more espresso grinders to customers beyond Europe. Aurélien says this was the beginning of the on-demand grinder concept – grinding coffee just before extraction for maximum freshness and flavour.

Sophisticated technology becomes the norm

Over the last decade, grinder manufacturers have integrated more intuitive and smart technology into their equipment to enhance quality, efficiency, and consistency.

Newer models often include integrated scales and systems to manage heat and grind retention. Burrs have become more advanced to achieve a wider range of grind sizes, with some grinders even featuring temperature-controlled systems to improve heat regulation. 

Espresso grinder technology has also become more customisable, allowing users to achieve more precise results and change grind size more efficiently. Features like ultra-fine micrometric grind adjustments give baristas maximum control. At the same time, dosing is also more precise than ever, with accuracy within ±0.1g, to reduce grind retention and ensure every shot uses fresh coffee. 

Thanks to smart technology, users can now wirelessly connect some modern grinders to espresso machines, allowing them to dial in grind settings even more precisely. Touchscreens have also become increasingly common, making it more user-friendly to switch between preset recipes. 

Santos grinders, including the award-winning I-Grind #67, feature user-programmable recipes based on grind size, motor speed, and time. The I-Grind’s exclusive brushless motor also ensures ultra-quiet operation, enabling slower grinding that preserves more delicate aromas.

Catering to prosumers and baristas

Before the boom in third-wave coffee in the 2000s, consumer knowledge about the intricacies of extraction was somewhat narrow. As specialty coffee proliferated, baristas shared their expertise, which helped emphasise the movement’s focus on craft and artisanal quality.

At the same time, more coffee shops began sourcing high-quality, single origin beans and using meticulous manual brewing methods. As the desire to optimise extraction grew, so did the demand for more advanced brewing equipment to better control a number of parameters.

“Twenty years ago, nobody was worried about the heat inside the grinder or the power of the motor, for example,” Aurélien says. Today, this mindset has shifted dramatically, with baristas and home brewers alike seeking more control and precision than ever before.

Covid-19 accelerated interest in at-home brewing, helping drive the growth of the prosumer market as more people sought to recreate café-quality coffee at home. Sitting between industry professionals and consumers, prosumers often invest in semi-professional and complex brewing equipment and accessories, which typically include features intended for commercial use. 

To capitalise on this burgeoning market, more manufacturers, including Santos, have launched new products intended to capture the attention of educated and skilled consumers, including the Kawa #76 and On-Demand #59.

“If you want to sell grinders now in the specialty market, you have to explain how they work, the quality they produce, and why your brand can go one step further,” Aurélien explains. 

For Santos in particular, this means more transparent communication with customers is key. Aurélien notes that end users are increasingly interested in the technical details about the company’s grinder designs.

“We can speak from over 70 years of experience, but it’s still been a challenge to adapt to changing market needs,” he adds.

Why the desire for greater control is only growing

As coffee professionals and enthusiasts become more knowledgeable, they are increasingly focused on optimising every detail of extraction. Baristas and prosumers now seek precise control over as many variables as possible to achieve their desired results consistently.

“A few decades ago, you programmed the grinder one time and then you made coffee all day using those settings, but we know now that so many factors affect grinding,” Aurélien says. “You have to reset the grind size every time you change the coffee, or even if the weather shifts significantly and humidity increases, for example.”

It has become even more crucial for users to be able to adjust variables like grind size and burr speed with razor-sharp precision to unlock new flavour profiles, especially as espresso extraction becomes increasingly scientific.

“The demand for more control is what drives our R&D philosophy: to develop products that empower users to explore new flavour profiles through precise and repeatable adjustments,” Aurélien tells me.

With this increased attention to detail came a deeper curiosity about the equipment itself; more users want to understand how grinders are made and by whom.

“Until recently, people weren’t interested in how we made our burrs,” he adds. “But over the last ten years, people have been coming to the Santos factory; they want to be sure of what they’re buying and the people who are making the product.”

How grinder speed affects coffee extraction

Simultaneously, the demand for greater customisation has prompted manufacturers to incorporate more advanced features and technology into their products. Santos’ new I-Grind #67, which was recently recognised at the 2025 Sirha Innovation Awards, for example, allows users to select different grind speeds, opening up new possibilities with extraction.

“Adjusting the speed of the motor means users can adapt the speed of the grinding process,” Aurélien explains. “Changing the speed variation of the grinding and the burrs is another parameter that directly impacts the coffee experience and the flavours in the cup.”

A higher number of revolutions per minute (RPMs) typically results in finer grinds for a given grind setting. It also produces more fines overall, resulting in a less uniform grind size distribution. Santos manufactures flat burrs in a range of sizes, designed to create a unimodal grind size distribution. This helps users achieve more even extraction and allows for greater experimentation with grind size.

The need to control and customise motor speed, however, is important. Test results from Barista Hustle show that while a higher RPM means faster dosing, which is beneficial for busy coffee shops, the last portion of the dose often becomes less accurate. Slower motor speeds towards the end of the grinding process can then compensate for this.

“The I-Grind #67 is fully customisable so that you can grind faster at the beginning and slower at the end,” Aurélien adds.

Higher RPMs mean the motor generates less heat (as it operates for a shorter amount of time) and the coffee passes through the burr chamber more quickly, so it’s less likely to absorb heat – leading to more even extraction.

The continued need for innovation

Coffee grinder manufacturers constantly need to innovate to keep pace with the needs of specialty coffee professionals and consumers. 

Santos, for instance, leverages its 70 years and three generations of experience to develop new technologies and features, such as the I-Grind #67’s brushless motor.

“We use the same motor for our kitchen and commercial blenders, which are like induction motors that last for years,” Aurélien says. At the upcoming WoC Geneva, Santos will showcase the new I-Grind #67, as well as its other coffee grinders, at booth no. 1671.

“Some of the manufacturing basics will never change, so you have to capitalise on your experience, but you also have to stay open-minded about what the market is asking for,” he adds. “There’s a new generation in coffee that wants to learn more, so we have to learn from them. Innovation has to be in accordance with the needs of today’s baristas.”

Keeping consumer needs in mind

However, balance is key. Aurélien notes that innovation shouldn’t happen just for the sake of releasing a new product. Instead, they should always align with the end users’ demands. 

This sense of alignment also extends to pricing. As grinder technology becomes more sophisticated, Aurélien warns against pricing out the consumers it’s meant for, especially in emerging specialty coffee markets in Asia and the Middle East.

“We don’t want to innovate to the point where it becomes inaccessible to consumers who want to invest in high-quality equipment,” he concludes. “The balance between accessibility and excellence is precisely what drives our commitment to catering to the needs of the specialty coffee community – from cafés and competitions to mobile events and prosumer setups.”

Grinders have undergone a remarkable transformation over the past decade with more innovative, advanced technology.

As baristas and prosumers become increasingly knowledgeable, they’re also raising the bar for what they expect from their equipment. With a more educated user base has come a demand for precise control over as many possible extraction variables.

Today’s grinder manufacturers must not only deliver innovative features but also ensure those tools are accessible and customisable. By listening to the needs of their users and designing with both performance and usability in mind, manufacturers can support wider industry innovation.

Enjoyed this? Then read our article on why the push for perfect espresso will never stop.

Photo credits: Santos, Image & Associés 

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With margins and cash flow stretched thin, a machine that just roasts coffee is no longer enough; today’s roasters are increasingly demanding more from their equipment. They’re looking for systems equipped with high-performing software and technology, as well as comprehensive support, to help improve quality, streamline operations, and reduce costs.

I spoke to Doug Hewitt at 1951 Coffee Company and Gabriel Boscana at Bellwether Coffee to learn how new demands from roasters have influenced roasting technology and the services that manufacturers offer.

You may also like our article on how to start a microroastery.

Roasters are facing new challenges

Coffee roasters are under more pressure than ever, especially due to rising costs across the entire value chain. Green coffee prices have more than doubled over the last year. In 2024, arabica futures increased 70% to their highest levels since 1977, while robusta prices reached all-time highs.

These price surges stem from low crop yields in Brazil and Vietnam, growing uncertainty surrounding the EU’s impending deforestation regulations, and logistical disruptions, such as the temporary closure of ports in Djibouti, a key transit point for Ethiopian coffee.

In response, more coffee businesses are exploring in-house roasting as a way to regain control over quality, pricing, and sourcing. To support this trend, Bellwether Coffee, which will exhibit at WoC Geneva at booth #1422, created an ROI Calculator to help retailers analyse the costs and benefits of roasting their own coffee.

Price volatility has continued into 2025, with the new floor for the C market now estimated at around US $4/lb. Inflated pricing has left many coffee roasters with shrinking cash reserves, making it difficult for them to continue operations as usual. 

Roasters who haven’t hedged their coffee purchases, locking in prices ahead of time, are especially vulnerable to sharp price increases. While larger roasters are somewhat protected by scale and buying power, the price hike is more concerning for smaller roasters that can’t buy in bulk and operate on a shorter-term basis.

Logistical hurdles persist

Rising costs across the board, including transport, storage, and energy, exacerbate the situation. Freight rates have surged, warehousing expenses are up as roasters are forced to hold onto inventory for longer, and tariffs in countries like the US have increased significantly. 

For example, the US currently has a 10% “baseline” tariff on almost all imports. Some countries (including major coffee-producing nations like Vietnam and Indonesia) are potentially facing even higher rates, despite the lack of a domestic alternative. As a result, US roasters are likely to pay anywhere from 10% to 35% more for green coffee. 

Energy costs are also expected to rise by 7% in the US and other regions, while global inflation rates have remained high since the pandemic. Most roasters can’t afford to absorb these increased costs, and are considering retail price hikes and rethinking their sourcing strategies to stay competitive.

A growing demand for more than just a roasting machine

Roasters typically operate on tight margins for a few reasons, including high (and volatile) green coffee prices, rising operational costs, and the need for highly specialised equipment.

Coffee roasting equipment, in particular, is a significant investment, and with costs rising, the decision to purchase a new machine is more crucial than ever.

“The Bellwether Shop Roaster, for example, is an all-electric, ventless, and automatic countertop machine that doesn’t require gas lines or construction,” says Gabriel Boscana, a green coffee buyer at Bellwether Coffee. “It can roast up to 1.5kg per batch, with three to four roasts per hour. This means you can roast 20 kg in up to 4.5 hours, allowing for even greater daily output depending on how long you operate the roaster.

To cope with additional pressures, many roasters are no longer interested in machines that only roast – they want modern systems that offer advanced software and technology, as well as unique features that support their entire roasting operations.

“With the Continuous Roasting Upgrade, you can load enough green coffee for up to 13 consecutive batches,” Gabriel adds. “In under 4.5 hours, the machine can roast 20kg of coffee with no intervention – just unload the roasted coffee and reload green coffee for another cycle. In a standard nine-hour shift, you could roast up to 40kg with only a few minutes of labour required.”

“We only had to install a new plug receptacle in the café, and we were ready to go,” says Doug Hewitt, the CEO of 1951 Coffee Company, a roaster in Berkeley, California that supports refugees with access to barista training programmes. “It was easy to find space to place the roaster, and we didn’t have to worry about permits to install ventilation. It takes up to two minutes of manual labour to set up a roast.”

The push for greater sustainability in roasting 

Today’s consumers are increasingly choosing to support brands that prioritise sustainability. When it comes to coffee, 43% of consumers say their choices are influenced by “ethical, environmentally friendly, or socially responsible options”.

However, the worsening climate crisis poses a threat to the future of the coffee value chain. The Intergovernmental Panel on Climate Change (IPCC) warns that nearly half of the world’s coffee-growing land could become unproductive by 2050, with yields dropping as much as 70%.

Coffee roasting is a known contributor to this problem. Traditional gas-powered roasters release significant amounts of carbon dioxide, methane, and other volatile organic compounds (VOCs) that contribute to global warming.

Given the growing consumer demand for sustainability and the looming climate crisis, coffee roasters must seriously consider the environmental impact of their equipment.

For instance, all-electric machines, like Bellwether, can reduce a roaster’s carbon footprint by up to 87% compared to gas-powered systems.

“As a nonprofit social enterprise working with immigrants, we know that climate change is one of the main driving factors in human migration and global conflicts,” Doug says. “Being able to minimise our impact on global warming is essential to our overall mission.”

Doug adds that 1951 Coffee Company is 100% solar-powered and emphasises that Bellwether’s low-emission roaster helps reduce the company’s carbon footprint.

Adopting more eco-friendly practices isn’t just positive for the environment, but it’s also an effective cost-saving measure. Electric roasters can reduce waste and eliminate fuel costs, helping pad roasters’ bottom lines.

New levels of support for coffee roasters beyond equipment

As roasters increasingly demand more from their machines, modern coffee roasting equipment now incorporates additional features to make sourcing and roasting high-quality coffee more accessible.

For example, Bellwether’s Roast Manager consolidates roasting operations across multiple locations into one cloud-connected interface. Roasters can use this platform to create, clone, and customise roast profiles, analyse roast history, access a library of support resources, and review maintenance tasks.

“I have used the Roast Manager to monitor the amounts of each type of coffee we roast, machine operations, and troubleshooting,” explains Doug. “I often get pulled in a lot of directions, but being able to respond to team inquiries with up-to-date information anywhere I am is helpful.”

Another support feature roasters can leverage is Bellwether’s Green Coffee Marketplace, which helps roasters source high-quality green coffee lots and provides pre-developed roast profiles tailored to each coffee.

“The Shop Roaster itself is easy to use and intuitive, and we guide customers through the process from green coffee selection from our marketplace to profiling the roasted product,” says Gabriel.

“We offer profile suggestions and full traceability of the coffees available on the marketplace,” he adds. “We also provide suggestions as to which coffees to start the roasting journey with and how they might work in blends.”

The platform also supports ethical sourcing through Bellwether’s Living Income Pricing, which pays producers 50% more than Fairtrade coffee prices and 78% more than commodity prices. Roasters, in turn, gain farm-to-cup transparency, ensuring higher standards for farmer equity.

“A small company like ours doesn’t have the resources to put toward a green coffee buyer or the time to travel to farms to build relationships and know that we’re sourcing quality coffee with a positive impact on producing communities,” says Doug. “Instead, we have to rely on the stories and details about the producing communities so we can research and see the impact our coffee purchases are making.”

How modern solutions are supporting roasters

As coffee roasters continue to grapple with rising costs and customers become increasingly price-conscious, they must balance cost-cutting measures without compromising on quality or flavour.

Fortunately, new roasting technologies are making this task easier to achieve, helping roasters improve quality and streamline operations, both of which mitigate the effects of increased costs.

By utilising integrated roasting systems, roasters can reduce overhead costs, closely manage their supply chain, and gain greater control over their coffee quality. The Bellwether Marketplace, for instance, enables roasters to purchase 10kg (24lb) boxes or full bags of green coffee through direct trade. 

“Roast profiles are built in, which saves roasters from spending time tweaking their recipes and going through bags of green coffee, which is another expense,” explains Gabriel. “Especially now, with all costs becoming more expensive, controlling the cost of your raw material is a huge boost to a brand and business.”

Doug notes that in-house roasting has helped him reduce waste and improve inventory management. Bellwether’s ROI calculator enables coffee business operators to better understand the costs and benefits of in-store roasting.

“When we were a wholesale account, we always had to try and predict the ebbs and flows of business, but always seemed to have some coffee that would be reaching the end of its quality date,” he says. “Roasting coffee ourselves allows us to have wholesale and online retail options to keep inventory moving and refreshed.”

Modern roasting systems also offer automated features that help free up staff and reduce human errors, minimising waste and labour costs. For example, the Shop Roaster’s Continuous Roasting Upgrade includes a green coffee autoloader with a 20kg capacity and a storage base for roasted coffee. These features help boost productivity by allowing staff to focus on other tasks, rather than constantly monitoring the machine.

As costs continue to rise across every part of the coffee supply chain, staying profitable is becoming harder, especially for roasters already operating on razor-thin margins. In today’s climate, roasters will continue to seek out equipment that goes beyond just roasting coffee to combat this.

Looking ahead, we can expect to see a rise in roasting systems that offer greater sustainability, automated features, and support that extends beyond the machine itself.

These advancements won’t just help roasters weather tough conditions; they’ll also allow roasters to effectively cut costs, maintain high-quality standards, and build more efficient and scalable roasting operations.

Enjoyed this? Then read our article on how micro roasters paved the way for in-store roasting.

Photo credits: Bellwether Coffee

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One of the main concerns is the release of volatile compounds and chemicals during the roasting process. While most modern roasteries are required to install extensive ventilation systems, micro-roasters may face a greater risk, as they often operate in smaller spaces without adequate ventilation and infrastructure. 

As this segment of the market grows, it is increasingly important that operators recognise the potential risks associated with roasting coffee and take proactive measures to ensure workplace safety.

This starts with equipment. Poor ventilation, inadequate air filtration, and neglected maintenance can expose employees to toxic emissions, increasing the risk of serious injury.

I spoke with Cree Ou at DiFluid and coffee content creator Daniel Foong to learn more.

You may also like our article on how to create a safe and healthy roastery.

Why is safety so important in a roastery?

Workplace health and safety are critical in any roastery. The work can be strenuous and potentially dangerous if operators don’t properly manage the risks.

Roastery employees handle equipment set at very high temperatures, ranging from 160°C to 220°C (320°F to 428°F). Even brief contact with surfaces above 43°C (109°F) can cause severe burns and injury.

Lack of routine equipment maintenance is another safety culprit. Failing to regularly clean chaff collectors, cooling trays, and air ducts, for instance, can lead to buildup and create fire hazards, putting both people and nearby equipment at risk.

Coffee can easily burn or catch fire if overroasted, so roasters must be attentive and stay diligent with their maintenance tasks. 

Roastery work often involves physically demanding tasks, including lifting heavy sacks of coffee, standing for long hours, and working in hot environments.

Sacks of green coffee weigh anywhere from 50kg to 70kg (110lbs to 154lbs), which is up to three times the safe single-person lifting limit, according to the UK’s government body responsible for workplace safety. Handling injuries account for over a third of all workplace injuries in the UK, underscoring the importance of proper ergonomics and ample support, such as lifting aids.

Roasteries are busy and often crowded spaces, so operators must set up their facility to optimise their workflow and prioritise staff safety – and this is especially important for smaller facilities.

There should be clear pathways, adequate space around machinery, and designated work zones to ensure staff safety. All exits, first aid kits, and fire extinguishers should also be clearly marked and easily accessible.

A lack of proper training can also lead to various safety risks for coffee roasters. Every staff member should know how to operate equipment and understand the importance of using safety devices – like turning on ventilation or wearing masks – to prevent accidents.

What are the health risks of working in a coffee roastery?

The roasting process itself generates carbon emissions and other hazardous gases from fuel combustion. Roasting also releases smoke, odours, fine particles, and volatile organic compounds (VOCs), including diacetyl (2,3-butanedione) and acetyl propionyl (2,3-pentanedione) into the atmosphere. 

These emissions not only contribute to greenhouse gas pollution but can also pose serious long-term health risks if proper safety and health measures aren’t in place. 

“VOCs such as benzene and formaldehyde are highly volatile and can irritate mucous membranes when inhaled, and long-term exposure may result in chronic pharyngitis or rhinitis,” says Cree Ou, a structural engineer at DiFluid, which designs and manufactures tools and technologies for specialty coffee professionals. “These fine particles (≤2.5 µm) can carry toxic substances deep into the respiratory and circulatory systems.”

Prolonged exposure to VOCs and fine particles can cause various health problems, ranging from eye and respiratory irritation to nervous system damage and increased cancer risk.

When inhaled, there is a minimal chance that chemicals such as diacetyl and acetyl propionyl can contribute to a rare lung disease called bronchiolitis obliterans, more commonly known as “popcorn lung”.

“Benzene has been classified by the International Agency for Research on Cancer (IARC) as a Group 1 carcinogen, and long-term exposure can increase the risk of leukemia, such as acute myeloid leukemia,” Cree says. “Formaldehyde and polycyclic aromatic hydrocarbons (PAHs) are associated with an increased risk of cancers such as nasopharyngeal and lung cancer.” 

Traditional roasters that feature open-structure atmospheric drum housings add to these dangers. The burner draws in air and releases emissions directly back into the roasting space. 

Confined roasting environments can also exacerbate this problem.

“Small home roasters like me often think it’s sufficient to open windows, but without a proper ventilation system, we can still potentially inhale and may irritate our lungs or cause respiratory issues in the long run,” says Daniel Foong, a coffee content creator in Australia.

Coffee grinding in production facilities can also produce high levels of diacetyl and carbon monoxide, which can lead to serious respiratory health risks. 

Safety solutions for smaller coffee roasters

Operators have a responsibility to maintain a safe workspace for themselves and their team. A big part of that is minimising exposure to harmful chemicals and health hazards.

Regular equipment maintenance and a clean facility help reduce the risk of smoke and fire. All staff members should also have easy access to safety equipment, including first aid kits, gloves, and dust masks. 

It’s equally important to invest in tools that help reduce exposure to toxic emissions, including ventilation systems and air quality monitors to test the air for VOCs.

However, safety and proper ventilation are often overlooked, especially in smaller roasteries. While large-scale roasteries require complex and energy-heavy ventilation systems, these setups aren’t practical for smaller operations.

“A proper ventilation system is usually bulky or expensive,” says Daniel. “To suit small roasters’ needs, smaller footprint, efficient, and quiet ventilation systems usually work better.”

The DiFluid AirWave, for example, is a modular catalytic air filtration and purification system that offers odour removal, precise temperature control, and 130m³/h suction power for optimised airflow.

“The AirWave is compact and thermally insulated, and it’s designed to efficiently handle exhaust gas from machines roasting up to 1kg of coffee,” says Cree. “This makes it especially suitable for small-scale roasters with limited space and capacity needs.” 

The OmniVision Integration feature adjusts energy use and filtration efficiency, helping lower energy consumption. The AirWave’s fully recyclable metal body also helps reduce maintenance and lowers the equipment’s environmental impact.

How automation is helping roasters prioritise health and safety

Most roasters understand the importance of workplace health and safety. However, with rising operational challenges and tighter margins, it’s not always at the forefront of their priorities.

Newer systems, such as the DiFluid AirWave, utilise smart technology to automate key health and safety tasks, enabling roasters to concentrate on other areas of operations.

“Users can adjust the air speed depending on the roast level,” says Daniel. “This can be done within minutes, so the user can now focus on roasting in a safer environment.”

The AirWave also combines high-temperature decomposition and catalytic purification to optimise air filtration automatically.

“When exhaust gas first enters the heating zone, small-particle-size materials undergo pyrolysis and volatilisation in the high-temperature environment. Larger particles are removed by a pre-positioned physical filter,” Cree explains. “The gas then flows into the catalytic reaction zone, where VOCs are completely oxidised into CO₂ and H₂O on the catalyst surface. 

“Test results show that the removal efficiency for key pollutants such as VOCs can reach up to 99%, significantly reducing emission hazards and ensuring environmental and personnel safety.”

The AirWave also features a 400°C self-cleaning mode that reduces airflow obstructions and can extend the lifespan of the filtration materials by up to 300%.

“The self-cleaning mode uses higher temperatures to clean the internal catalyst, while the system automatically adjusts to optimal airflow,” says Cree. “This allows roasters to operate without worrying about exhaust gas buildup, helping them maintain a healthier and safer workplace with less manual intervention.”

Between the heavy lifting and exposure to hazardous emissions, coffee roasting can be a demanding and tough job. Investing in proper health and safety measures will remain essential for reducing injuries and health risks in roasteries.

As operators continue to face tighter margins, rising costs, and an increasingly long to-do list, there will be an even higher demand for intelligent, automated systems that help them prioritise health and safety without adding to their workload.

Enjoyed this? Then read our article on what roasters need to know about analysing green and roasted coffee.

Photo credits: DiFluid

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Consumer knowledge has continued to increase in the years since, further bolstering innovation in the at-home coffee market. According to the US’ National Coffee Association, 71% of past-day consumption occurred at home in early 2025, up from 63% in 2020.

This rapid market growth also gave rise to prosumers – highly skilled and educated consumers who invest in premium equipment. In response, machine manufacturers began incorporating more professional-grade features, such as PID dual boilers, commercial pumps, and integrated grinders, into home espresso machines.

Meanwhile, in recent years, accessibility and ease of use have become just as important to consumers as high-end performance. To learn how this is reshaping the future of home espresso machines, I spoke with Dennis Chen and Li (Levy) Zong Wei at Meraki.

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

The growing demand for high-performing home espresso machines

Over the past five years, consumers have become increasingly educated about specialty coffee, particularly during 2020, when lockdowns forced most cafés to temporarily close. In response, many people began investing in their equipment setups and high-quality coffee to prepare their favourite drinks at home.

This shift sparked a growing demand for better coffee machines that could deliver café-quality results at home.

“For those seeking to brew coffee of the same quality that baristas prepare in coffee shops, a semi-automatic espresso machine became an essential choice,” says Levy, the product design manager at Meraki, an award-winning home espresso machine manufacturer. 

Although more costly than manual brewers and filter coffee machines, espresso machines enabled people to recreate high-quality milk-based drinks, which remain popular among many consumers.

Those most willing and able to invest in these machines, most commonly known as “prosumers”, blur the line between industry professionals and home baristas. By combining their expertise with premium equipment, prosumers can express their keen interest and passion for making specialty coffee.

In turn, more manufacturers began designing home machines that rival commercial models in both performance and features. 

“The pursuit of café-quality results within a home environment necessitates that manufacturers innovate, integrate advanced features, and continually refine the overall quality and user experience of home espresso machines,” says Dennis Chen, the founder of Meraki.

How prosumers are driving technological innovation

The burgeoning prosumer market has been a major driving force behind innovation in both professional and home coffee machines.

“Prosumers actively seek functionalities previously exclusive to commercial-grade equipment, thereby compelling manufacturers to integrate these into home models,” explains Dennis. “The demand for these features reflects a desire for even extraction and a professional user experience.” 

Prosumers are heavily involved with the equipment they use, which often includes semi-professional and complex machines with features intended for a primarily professional context. Their involvement in the industry extends beyond consumption; prosumers are becoming increasingly involved with and helping reshape product development.

For example, Meraki’s PID dual boiler system ensures temperature stability for optimal extraction and allows for simultaneous brewing and milk steaming. The machine’s rotary pump also delivers 9-bar pressure, helping home baristas to enhance the flavour and body of their coffee.

Pre-infusion features, once exclusive to commercial machines, are now increasingly found in home models.

“The inclusion of pre-infusion allows for the gentle saturation of coffee grounds prior to full extraction, contributing to a more uniform and nuanced brew,” Dennis says.

Traditionally, prosumers had to invest in separate grinders and espresso machines to achieve the level of quality and performance they desired, adding to the costs of their home brewing setup. Now, more home espresso machines feature integrated professional-grade grinders.

Meraki’s machine, for instance, features a built-in stepless conical burr grinder co-engineered with Timemore, another premium coffee equipment manufacturer.

“Timemore has studied the in-depth relationship between the grinder and the extraction process,” says Levy. “The company manufactures high-precision equipment and implements rigorous testing, which has been the cornerstone of our collaboration.”

Accessibility is becoming even more important for consumers

With the growing demand for convenience in home coffee equipment, accessibility and usability have become equally important to consumers as performance.

Most self-taught home baristas don’t have the same skill level as professional baristas who train for weeks and months. However, they still want high-quality equipment that produces excellent coffee at home, without requiring significant time or resources to learn how to use it.

Until recently, many home coffee machines didn’t prioritise the user experience. Their complex technical details and steep learning curve posed a high barrier to many consumers.

“While everyone believes that the technological development of semi-automatic espresso machines is to create more fun and customisable machines for coffee enthusiasts, we aspire to be the disruptor, making it easier for everyone to enjoy high-quality coffee,” Levy says.

The Meraki’s Smart-Auto Mode automates grinding, extraction, and milk foaming, allowing users to prepare a range of espresso and milk-based drinks.

“The machine intelligently stops grinding and extraction once the pre-set weight is reached,” Dennis says. “By automating these precise measurements and timings, Smart-Auto Mode mitigates the potential for user error, leading to more consistent and high-quality coffee.”

Automation is simplifying the brewing process

Meraki also partnered with roasters to offer coffee bags embedded with NFC chips. Using the machine’s CoffeeSense Technology, users scan the bag, automatically programming the machine with bean-specific grinding and extraction settings. 

“For novice users, Smart-Auto Mode and CoffeeSense Technology offer an accessible entry point to brewing excellent coffee by automating variables and providing expert-validated settings,” Dennis says. “Conversely, experienced users retain the ability to exercise control through adjustable grind settings, customisable temperatures, and real-time weight monitoring, allowing for manual adjustments and experimentation.”

The machine’s adjustable steam wand also has an integrated milk temperature sensor, which assists users in achieving their desired level of microfoam.

“This ensures that the milk is heated to the ideal temperature range for optimal sweetness and texture, while also preventing scalding,” Dennis tells me.

The push for innovation amid consolidation

In recent years, there has been significant consolidation in the home espresso machine market as more major brands have invested heavily in this growing category.

In 2024, De’Longhi S.p.A acquired a majority 41% stake in coffee equipment brand La Marzocco, capitalising on its cult status in specialty coffee. Similarly, in 2022, Breville Group acquired LELIT, an Italian prosumer specialty coffee group, following its 2020 acquisition of grinder manufacturer Baratza.

As the market consolidates and larger brands position themselves as equipment powerhouses, a push for brand differentiation, catering to changing consumer expectations, and market disruption become more important.

Innovation offers a unique selling proposition in a market with fewer players, enabling manufacturers to inspire brand loyalty among consumers seeking specific features and experiences. Today’s home baristas are also becoming increasingly knowledgeable and have higher expectations for their equipment. 

“Innovation enables manufacturers to meet these expectations by integrating advanced features and smart technologies that elevate the brewing experience and the final product,” explains Dennis. “While consolidation can lead to established giants, truly groundbreaking innovation can challenge the status quo, and potentially reshape the competitive landscape.”

Meraki’s Kickstarter campaign raised US $1.8 million, proof of the growing appeal of accessible, high-performing machines.

The future of home espresso machine technology

Experts predict that the next wave of home espresso machine technology will focus on a few key areas: improved usability, increased automation without losing manual customisation, and more space-saving, sleek designs.

“We can expect continued innovation in grinder burr design and motor control, leading to even more consistent and accurate particle size distribution,” Dennis says. 

Future models may also feature built-in sensors to analyse water quality and automatically adjust brewing parameters according to the water used.

“A good user experience has long been a neglected issue,” Levy says. “Enabling more people to enjoy high-quality coffee more easily will undoubtedly be the direction of development for home espresso machines.”

Upgrades to the user interface could include more intuitive and responsive touchscreens, haptic feedback, and streamlined maintenance procedures. But even with the rise of automation and growing demand for convenience, many don’t expect home espresso machines to go fully automated anytime soon.

“Instead, I anticipate a continued coexistence of automated and manual options, catering to the diverse needs and preferences of home coffee enthusiasts,” explains Dennis.

But users still want control

Prosumers comprise a significant segment of the home equipment market, and these users actively seek a high degree of manual control over brewing parameters. The ritual of espresso preparation and the ability to experiment are integral for them.

“Full automation would inherently remove these elements of engagement and control, which are highly valued by this influential market segment that often drives innovation,” Dennis notes. “While sensors and algorithms can assist, the human palate and the ability to make subtle, real-time adjustments based on sensory input remain crucial for dialing in a perfect shot.”

Beyond precision and control, future home coffee machines are expected to have a much smaller footprint. Today’s consumers are also increasingly seeking sleek, modern machines that not only perform well but also look visually appealing. 

Dennis predicts that manufacturers will focus on designing aesthetically pleasing machines for smaller spaces, without sacrificing performance or functionality. 

“The concept of modular components could also gain traction, allowing for greater customisation, easier repairs, and the potential for future upgrades,” he adds.

Home espresso machines have evolved dramatically over the past five years, thanks to a more educated consumer base. Prosumers have exerted significant influence over this sector, inspiring more advanced features in home coffee equipment.

Experts predict this trend will only continue. Looking ahead, we can expect more innovation that helps bring the professional brewing experience to users’ homes.

The future of home espresso machines promises a more refined, accessible, and customisable experience, putting café-quality coffee within the reach of more people.

Enjoyed this? Then read our article on how super-automatics could help coffee become more accessible.

Photo credits: Meraki

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This decision has sparked much debate in the specialty coffee community, and reactions are mixed. Automation is hardly new in coffee, but some question whether super-automatic machines stifle talent in competition settings. Others, meanwhile, assert that automation supports skills and levels the playing field.

I spoke to Philipp Grammel, the Team Leader of the Thermoplan Coffee Academy, to find out more.

You may also like our article on how super-automatics could make specialty coffee become more accessible.

Coffee competitions embrace automation

Within the last few years, the use of new automated technology and brewing accessories has gained traction across a broad range of coffee competitions. 

At the World Barista Championship (WBC), for example, espresso gadgets, such as vibration distribution tools, have become standard. Not only do competitors assert that these tools help optimise extraction, thereby increasing the chances of scoring more points, but that they also make repetitive tasks more manageable and consistent.

Automation has also become more prominent at roasting competitions, reducing technical barriers and controlling more variables. Many agree that this grants participants more time to focus on flavour development and competition strategy.

Meanwhile, super-automatic espresso machines are taking centre stage at latte art competitions. In early 2024, the Thermoplan Black&White4 Competizione was announced as the official machine sponsor for the WLAC through 2027.

Automation at latte art championships

Super-automatic machines can handle every step of the coffee preparation process – from grinding and tamping to extraction, and sometimes milk dispensing and steaming – at the push of a button. The Black&White4 Competizione, for instance, includes a steam wand with AutoSteam and AirSteam functions, which allows users to switch between manual and automatic milk foaming functions.

As per the WLAC rules, competitors must manually steam their milk, meaning they have control over the overall texture and quality of their milk. This reinforces the strict focus on latte art skills while also freeing up the barista’s responsibility to manage coffee extraction.

“All of our machines are set to the same parameters, which are shared beforehand with the competitors, to level the playing field,” says Philipp Grammel, the Team Leader of the Thermoplan Coffee Academy, a division of the company which offers educational classes and courses.

“Although the machines are automated, competitors can still have complete control over several key functions,” he tells me. “If they feel like they have enough espresso in the cup to pour high-quality latte art, then they can stop the extraction. They get to decide for themselves exactly what they want.

“Baristas can individually adjust the steam pressure, allowing them to fine-tune it for each product according to their preferences.”

Specialty coffee responds to the automation trend

The specialty coffee industry has been, understandably, slow to embrace automation. Historically, third wave coffee has focused on the craft and art of coffee, highlighting manual barista and roaster skills.

But this mindset is shifting as automation reshapes how coffee is roasted and prepared. Tools like roasting management software, automatic tampers, milk steaming systems, and batch brewers are a common sight in roasteries and coffee shops the world over.

The global automation market is projected to be worth over US $400 billion by 2030. Major players have been driving the shift – Starbucks alone invested US $450 million in its automated Siren System – and the ripple effects are reaching the far corners of the sector.

As demand for convenience and consistency continues to grow, integrating automation has become essential for both larger chains and smaller businesses. Simultaneously, while costs remain high across the board, coffee businesses are increasingly turning to automation to streamline processes and increase efficiency, ultimately freeing up resources for higher-value tasks.

Still, some coffee professionals and consumers remain hesitant. In specialty coffee, in particular, there has been an ongoing tension between honouring craftsmanship and striving for a greater level of precision and consistency. Some people fear that automation reduces coffee to a mechanical process, stripping away the art of human touch.

But the reality is more nuanced. Automation doesn’t eliminate craft; it simply redefines it. 

Since the advent of digital temperature controllers (PID systems) in espresso machines in the late 1980s, baristas have been able to tweak and maintain precise brew temperatures, significantly improving extraction consistency and opening up new possibilities for flavour. 

Without this technology, specialty coffee wouldn’t have been able to advance to the standards we uphold today.

Positive reactions at competitions

In recent years, super-automatic espresso machines have steadily become more apparent in specialty coffee, making their presence at latte art championships in particular almost inevitable.

Some argue that automation undermines the skill of these competitions. Others believe automation reduces competitors’ stress by handling espresso extraction for them, allowing their milk steaming and pouring abilities to be the primary focus of their routines.

Philipp recalls the initial uncertainty surrounding the introduction of Thermoplan’s super-automatic machine at last year’s World Latte Art Championship.

“We had talked to a lot of baristas beforehand, and they gave us some feedback, but it still felt like a black hole,” he says. “You don’t know how it will work until you see it in action.”

Before the competition, Thermoplan held a two-hour training session for participants to familiarise themselves with the Black&White4 Competizione.

“The feedback was positive during the training and also in the competition itself,” says Philipp. “There was no technical time-out, which happens at these competitions from time to time, and competitors were able to keep to their allotted time slots.”

Following this, it’s clear that attitudes towards automation in coffee are changing. A growing number of World Barista Champions are becoming brand ambassadors for super-automatic machine manufacturers, helping change the narrative surrounding automation and encouraging its use in competitive settings.

How will super-automatic machines change coffee competitions?

The inclusion of super-automatic machines in past and upcoming coffee competitions has sparked much debate about their impact on the future of latte art championships.

One clear change is that the previous WLAC rules for espresso preparation – such as grinding, tamping, and portafilter cleaning – no longer apply to super-automatics like Thermoplan’s Black&White4 Competizione.

“Before, you were scored on minimum or maximum extraction. If your extraction wasn’t in the required range, you would receive zero points,” says Philipp. “Now, your espresso isn’t scored, and you can also decide if they want one or two shots split into two cups.”

This shift arguably refocuses the competition on latte art skills rather than the technicalities of espresso preparation. Moreover, it helps standardise the espresso experience, creating a more even playing field for participants. 

“Automation is more or less making sure that we don’t have too much inconsistency between participants, which makes the competition fairer,” Philipp explains. “I think that also takes some of the pressure away on the coffee aspect of their routine.”

This change has the potential to shift the focus of judging criteria toward beverage quality and creativity and away from the participant’s technical skills. 

Additionally, super-automatics could bring more diversity to coffee competitions by accommodating a wider range of experience levels.

However, the use of super-automatic machines may still pose challenges for aspiring baristas. Without access to the same funding or equipment as previous champions, others argue that this could exacerbate the disparity in practice time and create more barriers to winning.

Wider implications for the industry

Coffee competitions like the World Coffee Championships have a huge influence on specialty coffee culture more widely. Inevitably, we’re likely to see more of these machines in high-volume coffee shops, where staff can optimise efficiency and consistency while keeping up with orders.

“The main role of a barista is not only to check the extraction and make sure that the coffee is perfect, but you also need to understand the customer,” says Philipp. “It also gives you a better workflow, so the efficiency is better, which means you can involve customers in the process of creating your product.”

The need for skilled baristas

While there’s concern that automation may replace human jobs, super-automatic machines still require skilled operators to ensure they function properly. The latest tools require deep knowledge and technical skills to operate, shifting the artistry from manual execution to fine-tuning technology to bring out the best in each cup.

“You always need an educated and experienced barista to ensure a certain level of quality,” Philipp explains. “Here in Switzerland, we see that it’s getting harder to hire and retain skilled staff – automation can provide some support with these challenges.”

Automation also bridges skill gaps between staff members. Experienced baristas can fine-tune the machine settings, while less experienced staff can follow pre-set recipes to ensure consistency and quality is maintained.

“Once you define the recipe, from then on, the Thermoplan Black&White4 Competizione adjusts its grinder to always fit the extraction,” says Philipp. “You can set up an automatic machine to a high level to create exceptional specialty coffees.”

Automation is already redefining coffee competition standards and strategies, and its influence will only grow in the future. However, the use of automatic equipment in competition settings isn’t an isolated experience. It inevitably has implications for the wider specialty coffee industry as well. 

More people are realising that automation transforms the entire coffee experience by blending human skill with technological precision instead of replacing one another. 

As consistency and quality become larger priorities for both consumers and businesses, automated systems offer a promising path forward.

Enjoyed this? Then read our article on how super-automatics will change Latte Art Championships.

Photo credits: Thermoplan

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These efforts clearly worked. A recent survey from World Coffee Portal shows that 60% of consumers have tried plant milks in coffee shops, demonstrating a notable shift in consumer habits.

Today, there are more than 17 varieties of non-dairy milks on the market – some of the most popular ones being almond and oat. With so many options available, coffee shops and baristas have to prioritise quality if they want to exceed customer expectations.

I spoke to Carmen Bourgaize, Chief Commercial Officer at Blue Diamond, to learn more.

You may also like our article on why coffee shops need to focus more on milk quality.

The meteoric rise of the non-dairy milk market

The global plant milk market has boomed over the past ten years, and further growth is on the horizon. By 2030, the plant milk industry is projected to grow by 15% every year.

“Consumers have various motivations for requesting a plant-based milk in food service,” says Carmen Bourgaize, the Chief Commercial Officer at Blue Diamond, the world’s leading almond marketer and processor. “Many just prefer the taste. Some appreciate that it’s lactose-free while others are interested in plant-based alternatives.”

Vegan and plant-based lifestyles continue to gain more global traction. By early 2024, the number of self-identified vegans more than doubled to 2.5 million in the UK alone.

Millennials and Gen Z, in particular, are more willing to spend money on brands and products they consider ethical and sustainable – and they increasingly focus on health and wellness.

Many plant-based milks are fortified with essential vitamins and nutrients like vitamin C and calcium. Almond milk, for example, is rich in vitamin E and is known for its antioxidant properties – and it also contains fewer calories than other plant milk products.

According to data from Mintel, two in five US consumers purchased almond milk in 2023, underscoring its mass appeal among consumers.

Why specialty coffee and plant milks go hand in hand

Plant milks have taken centre stage in specialty coffee shops for some time now. Throughout the early and mid-2010s, leading dairy alternative companies zeroed in on cafés to gain organic brand exposure – and they were successful.

Baristas were impressed by the neutral flavours and creamy textures of specially formulated blends, as well as the ability to steam well-textured microfoam and pour crisp latte art. This appreciation extended to consumers; a 2024 study found that 51% now prefer plant-based milks in their coffee.

Coffee shops worldwide responded to the boom in the popularity of plant milks, stocking a wide variety to meet increasing demand. However, with so many options on the market now, café operators and baristas need to be mindful of which ones they choose to serve.

Blue Diamond, a farmer-owned cooperative representing approximately 3,000 of California’s almond farmers, will relaunch its Barista Blend Almondmilk at the 2025 Specialty Coffee Expo in Houston, Texas, from 25 to 27 April. The relaunch features a new brand identity that aligns with modern café culture and comes at a time of rapid growth in the non-dairy category. 

“The brand’s aesthetic is designed to resonate with our audience; the design is clean and focused and somewhat whimsical,” Carmen says. “The redesign feels very at home in coffee shops.”

After making the strategic decision to expand its coffee shop presence, Blue Diamond wanted to ensure it was engaging with its target audience.

“We did quantitative and qualitative studies to understand their perceptions about using almond milk in specialty drinks, both hot and cold,” Carmen explains. “We sent our product to a nationally representative sample of baristas and confirmed that our product performed well. In fact, eight out of ten said Blue Diamond Barista Almondmilk was better than the almond milk they were using.”

The company then used the feedback to inform the redesign and create packaging that acknowledges the journey from farm to cup between almond farmers and baristas. 

“We wanted to show baristas that our quality begins in the orchard, just as delicious coffee beans begin at farms globally,” Carmen adds. “We grow and harvest our own almonds from a co-op of small family farmers in California.”

To tell this story, Blue Diamond’s packaging features illustrations in a contrasting blue and white colour palette that connect the hands of the almond tree “Shakers” with those of the coffee “Creators”.

Why quality needs to be at the forefront

As more customers order non-dairy milks in coffee shops, brands are pushed to create truly innovative products without compromising on quality or performance. The benefits of this are clear; according to Nielsen, brands are nearly twice as likely to increase overall sales when their innovative products perform well.

Today, plant milks can’t just be an alternative to dairy. They must deliver across the board, including flavour, nutritional value, sustainability, and branding. 

It’s more important than ever that they meet baristas’ high expectations for taste, texture, and milk steaming and pouring capabilities. For instance, plant-based milks must have the optimal protein-to-fat ratio to mimic the performance of dairy milk to achieve stable microfoam and crisp latte art.

This has led brands to explore new formulations and diversify the types of plant-based milks available. Recent advancements have allowed non-dairy milks to perform at a similar level to dairy.

“The quality of our product starts in our orchards as the small family farmers in our co-op grow and harvest our almonds,” Carmen explains. “The result delivers a drinking experience that is rich and creamy and meets customer expectations for drinks like lattes and cappuccinos.”

She tells me that Blue Diamond partnered closely with café operators and baristas to develop its Barista Almondmilk, which the company will showcase at booth 301 at Specialty Coffee Expo in Houston.

“We designed our R&D efforts to create drinks that meet consumer expectations: a good amount of foam, rich and creamy taste in an almond milk that is free from cholesterol, lactose, gluten, casein, and carrageenan,” Carmen adds. “Our research confirms that baristas get superior performance from our product, as it is easy to steam with foam that has great depth and stability.

“To achieve this, you place the steam wand under the surface of the liquid for five seconds before raising it. Maintain the temperature between 140°F and 145°F (60°C and 62°C) to create the ideal smooth texture and optimal flavours.”

Plant-based milks are an integral part of specialty coffee. As consumers grow more mindful of health and sustainability, demand for non-dairy options shows no sign of slowing down.

At the same time, expectations from café operators and baristas are at an all-time high as customers become more discerning. Ultimately, it will be plant milks that meet customer and barista demands while delivering exceptional taste, texture, and performance in every cup that thrive.

Enjoyed this? Then read our article on how plant milks at competitions is a step forward for specialty coffee.

Photo credits: Blue Diamond

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A well-planned facility isn’t just about fitting in all the necessary machinery; the layout directly impacts the success of a roasting operation. Poor design choices can lead to workflow bottlenecks, safety hazards, and even costly redesigns when looking to scale.

By putting more intention behind the design and layout of their facility, roasters can create a safer, more efficient workspace that supports higher output and greater long-term growth potential. 

I spoke to Gian Pietro Balboni, a technical process engineer at IMF Roasters, about how to design a functional roasting plant that meets needs and demand both now and in the future.

You may also like our article on what roasters need to know when upgrading their facilities.

How roastery design impacts workflow efficiency and safety 

In the beginning stages of opening or designing a roasting facility, many roasters primarily focus on all the equipment they’ll need. This ranges from essential tools like scales and scoops to more costly items like roasting and packing and sealing machines. 

This focus is only natural. Equipment like roasting machines and storage silos are huge investments, take up a lot of space, and dictate other equipment requirements like ventilation systems.

Although these choices are critical, they’re just one piece of a larger puzzle. Even the best equipment won’t perform efficiently if the facility’s space and layout aren’t designed with workflow in mind. As such, roasters must understand how to optimise the design of their roasting facility. Overlooking this step can lead to operational bottlenecks and even safety risks down the line, harming productivity and profitability.

IMF Roasters, a leading Italian commercial roasting equipment manufacturer, designs fully customised roasting plants that take into consideration both equipment and overall workflow.

“We begin with a detailed analysis of the facility’s available area to determine the correct sizing and placement of equipment,” says Gian Pietro Balboni, a process engineer at IMF’s technical office. “This includes planning sufficient maneuvering space for operators during production and maintenance, which not only boosts efficiency but also upholds stringent safety standards.”

The design of a roasting space should take into account how coffee moves through the facility at each production stage – from receiving and storing green beans to roasting, cooling, packaging, and shipping. Every step should transition smoothly to the next without backtracking or bottlenecking.

Optimising the roastery’s layout and workflow ultimately helps minimise unnecessary movement and handling while saving time and energy. It also helps ensure that every piece of equipment works at peak performance and guarantees operator safety.

Considering operation size and future growth

There’s no one-size-fits-all approach to designing a roasting facility. Every decision should be tailored to an operation’s size, ensuring it meets anticipated production volumes without inhibiting future growth.

“For smaller setups, the design tends to be simple and flexible,” Gian Pietro says. “In contrast, larger industrial-scale operations require dedicated zones for each phase of production, including receiving and sorting green coffee, roasting, blending, and packaging.” 

At the initial planning stage, he explains that the IMF team collaborates closely with roasters to understand their specific needs and preferences.

“This collaborative approach allows us to design a customised layout that aligns with the client’s production needs, facility constraints, and future expansion goals,” he says. “We provide detailed documentation, including an installation layout and a plant flow diagram that maps out equipment placement and product flow, ensuring that every design decision supports both immediate operations and long-term growth.”

A plant flow diagram or process flow chart illustrates a roastery’s daily processes, allowing operators to pinpoint where each process happens in the facility and which equipment is involved at each stage. This tool can also help set equipment parameters and physical space constraints.

“For a smaller facility, the essentials include a roaster (whether manually or pneumatically loaded), a storage area for roasted coffee, and a packaging section,” Gian Pietro explains. 

However, he adds that a plant operating on an industrial scale will typically require the following equipment and systems or zones:

• An area to receive green coffee
• A cleaning and sorting section
• Automated storage with blending capabilities for green coffee
• A dedicated roasting zone
• A storage area for roasted coffee
• Zones for blending and/or grinding
• Storage for ground coffee
• Primary and secondary packaging lines

Building flexibility into a roasting facility’s setup is also crucial to accommodate future growth without requiring a complete design overhaul. Using modular storage systems and moveable workspaces helps roasters keep up with seasonal demand fluctuations and scaled operations.

“Our approach is modular by design, so it’s straightforward to scale operations,” Gian Pietro tells me. “By anticipating future expansions right from the layout stage, we minimise the need for expensive reconfigurations later on.”

Essential equipment and systems in a roasting facility

No matter the size of their facility, most roasters rely on the same core equipment, which includes a roasting machine, scale, coffee storage, analysis tools, and a system to pack and seal roasted coffee bags. 

Most roasting facilities will also need systems for receiving, storing, rotating, cleaning and sorting, and dosing green coffee. 

Optimal storage conditions are critical to preserving the freshness and quality of green coffee. Ideally, humidity levels should be between 60% and 65%, with temperatures ranging from 15°C to 25°C (59°F to 77°F).

To achieve these conditions, roasters must invest in the appropriate ventilation systems and green coffee silos: storage containers designed specifically for green coffee to prevent exposure to moisture and oxygen. 

Storage needs will vary by operation size, so IMF designs custom green coffee silos in various shapes (polygonal or circular), dimensions, and layouts (vertical or linear) to fit each facility. 

Just as with green coffee, roasted coffee requires dedicated storage spaces, as well as systems for blending, grinding, storing, and packaging products. Gian Pietro explains that to ensure an efficient process, it is crucial to implement solutions allowing optimal management of ground coffee storage systems tailored for capsule or pod production, single-dose packaging, and vacuum packaging lines.

While not essential for every roastery, many operators find roasting management software helpful. Technology like inventory management systems and automated and AI-driven roast profile software can help streamline workflow and minimise manual errors, saving labour costs.

This has never been more important for roasters. Over the last year, green coffee prices have more than doubled, credit rates are climbing, and business costs – ranging from energy to logistics – are at record highs.

In this landscape, managing cash flow has become more challenging for roasters, so investing in cost-cutting measures is particularly useful.

The benefits of working with a roasting plant specialist

Starting a roastery is no small task. Operators must know how to install and arrange all of their equipment to optimise and streamline operations, setting them up for long-term success.

Navigating this level of detail, however, can be challenging for roasters, especially those with less experience.

“Collaborating with an experienced plant designer ensures that every aspect of the facility is meticulously planned,” Gian Pietro says. “Each component needs to be integrated within the overall design to ensure seamless workflow and quality control throughout the production process.

“The installation layout outlines the exact positioning of equipment based on the client’s facility blueprints, complete with plan views, elevations, and section drawings,” he tells me. Meanwhile, the plant flow diagram shows how all equipment interconnects to form an efficient, streamlined production flow.

“These tools are invaluable for ensuring that the plant not only meets current production needs but is also adaptable for future changes,” he adds. “If budget constraints arise, we’re prepared to rework the design to deliver a more cost-effective solution without compromising on safety or scalability.”

IMF also fully customises each facility layout based on the roaster’s unique needs, factoring in production volume, expansion plans, and even additional space for workshops or cuppings.

Opening a roastery is an exciting milestone, but it certainly doesn’t come without its challenges. To be successful, roasters must avoid one of the most common pitfalls: designing their facility around their equipment without considering the overall layout and workflow.

By approaching coffee roastery design more holistically and prioritising optimal space and workflow, roasters ensure an efficient, safe operation from day one. With thoughtful planning, roasters can create a facility that not only meets their current needs but can also adapt as their business evolves.

Enjoyed this? Then read our article on how to know when it’s time to upgrade to a new roaster.

Photo credits: Caffè Mokarico, Fausto Kaffeerösterei Gmbh, Verzì Caffè, Sputnik Coffee Company, Viva Sara®

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Specialty coffee, hallmarked by its emphasis on craft and skill, once shunned capsules, instead choosing to focus on hand-brewed pour overs and dialled-in espresso. But as consumer preferences shifted towards convenience and quality, roasters saw an opportunity to tap into the lucrative capsule market – set to be valued at US $14.2 billion by 2033.

In the mid-2010s, the number of specialty coffee roasters offering capsules proliferated. As demand for convenience and quality increased, the format of single-serve coffees diversified, allowing consumers to drink high-quality coffee quickly with minimal equipment needed.

Single-serve drip and steeped coffee bags emerged as a happy medium for coffee drinkers who prioritised quality, also offering speed and ease of use. Today, packaging innovation for single-serve coffee continues to evolve – offering more precision and flexibility.

I spoke to Mark Zhou, founder of MTPak Coffee, Matt Lewin, Director of Sales at ONA Coffee, and Lucy Ward, Head of Operations and Sourcing at ST. ALi Coffee, to learn more.

You may also like our article on the future for filter coffee.

The steady rise of single-serve specialty coffee

Single-serve coffee is exactly what it sounds like: a single portion of pre-ground coffee in convenient packaging. This format initially grew in popularity in the 1970s as consumers looked for quicker, hassle-free ways to brew fresh coffee without complex or expensive equipment.

The single-serve coffee market continued to expand with the introduction of steeped coffee bags in the 1980s and the rise of pods and capsules in the late 1990s and early 2000s.

Coffee bags are similar to tea bags, whereby ground coffee is packaged in a paper or food-grade plastic bag. Consumers simply steep the bag in hot water for a few minutes, eliminating the need for grinders, scales, or machines.

“It removes the mental effort of dialling in coffee, controlling grind size, or measuring portions; it’s already pre-weighed and optimised for brewing,” says Matt Lewin, the 2019 Australian Barista Champion and Director of Sales at ONA Coffee in Australia.

Beyond steeped bags, coffee capsules and pods remain a popular single-serve format. These allow consumers to brew espresso-style drinks at home using a capsule machine brewer that requires no skills and can prepare coffee in seconds.

Convenience has traditionally driven the growth of the single-serve coffee market; however, as specialty coffee consumption has increased, quality has played a more important role. According to the most recent 2024 National Coffee Data Trends report, 45% of US adults had specialty coffee in the past day – up 80% since 2011 and surpassing past-day traditional coffee consumption (44%) for the first time. 

With more people drinking specialty coffee, consumer expectations of quality for single-serve options jumped significantly.

“Coffee consumers have long demanded convenience, as seen by the explosive growth of the capsules market over the last two decades,” says Mark Zhou, founder of sustainable packaging company MTPak Coffee. “But more recently, there has been an expectation that convenience doesn’t have to compromise quality; specialty coffee consumers want both.

“This demand expanded the single-serve coffee market beyond capsules, offering steeped and drip bags containing pre-ground high-quality coffee that can be brewed virtually anywhere.”

Why did pour over style drip bags become so popular?

Pour overs are a staple of specialty coffee, showcasing baristas’ skills and offering unique flavour experiences. To emulate this brewing technique while still catering to the need for convenience, specialty coffee roasters started to offer pour over-style single-serve bags in the mid 2010s. 

This format features pre-dosed and ground coffee in a paper bag with fold-out handles. Consumers simply unfold the tabs, hang the bag over the rim of the cup, and pour hot water over the grounds. Initially popular in the early 1990s in Japan, international consumer interest grew during the early 2020s.

“When travel resumed after Covid-19, the idea of reverting to instant coffee on the road wasn’t appealing; people still wanted a freshly brewed cup, no matter where they were,” says Lucy Ward, Head of Operations and Sourcing at ST. ALi Coffee in Australia. “Since then, demand has not only sustained but grown, particularly as the hospitality and tourism industries recognise the value of these products.”

The main appeal is that drip bags offer a quick way to brew high-quality coffee with minimal equipment. As the coffee is pre-dosed and the bags can fit on most cups, consumers only need hot water and a kettle.

Matt says ONA’s decision to launch drip bags, including the Reserve Filter Drip Bags featuring a rotating range of single origin coffees, stemmed from two key trends: the growing consumption of filter coffee and increased demand for convenience and accessibility.

“These are people who enjoy single origin coffee and express interest in flavour clarity, origin, farm-level detail, processing methods, and terroir expression,” he explains. “These bags are designed for function and for people who want zero restrictions on when and where they can enjoy great coffee. You’re pouring water over the coffee, controlling the flow rate, and creating something with intention.

“More specialty roasters are getting involved in drip bags, and we wouldn’t see this kind of supply if there wasn’t a strong demand,” he adds. “Immersion brewing (like a teabag) tends to give more body, but that doesn’t mean it necessarily extracts more complexity. Drip brewing allows for a more detailed and refined extraction, offering a different, often more structured expression of flavour.”

The single-serve coffee market continues to evolve

Despite the significant expansion of the single-serve coffee market in recent years, there’s still plenty of room for further innovation. Roasters are now rethinking drip bag design to create a more elevated brewing experience. 

“Drip single-serve bags allow consumers to prepare coffee similar to a pour over, but the design can be limiting,” Mark tells me. “The smaller surface area can make it difficult to pour water over the ground coffee precisely.

“To improve consistency and precision, MTPak Coffee launched UFO single-serve coffee bags. The revolutionary disc-shaped stand rests on top of the cup, increasing the surface area and allowing for more precise pouring.”

Ultimately, improved precision when pouring results in better flavour expression and clarity, supporting the demand for quality coffee in convenient formats. The larger surface area also means consumers can prepare their coffee similar to a pour over, enhancing the brewing experience while still catering to the need for simplicity and ease of use.

Packaging innovation is also helping to preserve freshness – an essential factor when brewing with pre-ground coffee.

“Drip bags act like time capsules, preserving the coffee in a format that just requires hot water,” Matt tells me. “Some of the best drip bags we’ve tested have been excellent even 12 months later, proving just how well this format can retain quality.

“Consumers can buy individual doses of coffees, brew them however they want, and experience a wide range of flavours,” he adds. “While we roast our drip bags specifically for filter-style brewing, there’s flexibility in how people use them; some drink them black, others might add milk.”

Sustainability and quality continue to be a key focus

As demand for single-serve coffee options continues to grow, sustainability remains crucial to innovation in the market.

“MTPak Coffee’s UFO bags are fully customisable with digital printing and made from sustainable materials, catering to consumers’ preferences for a personalised coffee experience and eco-friendly materials,” Mark says.

Roasters are also exploring biodegradable and compostable materials for their drip bags as an eco-friendly alternative to coffee capsules.

“Sustainable packaging advancements will be key, with more compostable options on the horizon,” Lucy says. “However, the real challenge is ensuring that any packaging innovations maintain coffee freshness over time.

“We’re likely to see better-quality, specialty single-serve options becoming more widely available in grocery stores, making premium coffee even more accessible to everyday consumers,” she adds, noting that ST. ALi’s drip bags are gaining momentum in the rapidly evolving Asian market.

“Beyond quality, drip bags are incredibly convenient,” she adds. “They’re mess-free, easy to use, and typically cost less than AU $3 per cup, making them an affordable way to enjoy specialty coffee anywhere.”

Convenience and quality are no longer mutually exclusive in the single-serve coffee market. Consumers expect both, and roasters need to cater to ever-changing preferences.

As the popularity of pour over-style drip bags continues to grow, we’ll undoubtedly see roasters find new ways to push the boundaries of packaging design and materials to elevate the brewing experience while still catering to the demand for convenience.

Enjoyed this? Then read our article on why customers won’t wait forever for a pour over.

Photo credits: MTPak Coffee, ONA Coffee

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At the same time, high staff turnover continues to impact specialty coffee shops and the broader hospitality industry. This ongoing issue has made it challenging to hire and retain skilled baristas, making it difficult to meet expectations for high standards.

An increasing number of cafés are leveraging automation to cope with these persisting issues. That said, it has become a vital tool for training and supporting baristas across various experience levels.

Yet automation remains a hotly debated topic in specialty coffee. Some fear that an overreliance on technology could compromise baristas’ skills, leading to a significant shift away from specialty coffee’s values.

I spoke with Daniel Gerlach, German coffee competitor and WMF Professional Coffee Machines brand ambassador, to explore how automation is reshaping barista culture and why balancing technology with craft is essential to stay true to the essence of specialty coffee.

You may also like our article on how automation improves barista workflow.

Coffee shops are facing an increasing number of challenges

The hospitality industry is notorious for high staff turnover and labour shortages. The US Bureau of Labor Statistics reports that the industry has the highest turnover rate in the country at over 70%. Another study found that nearly 3 million US hospitality workers left their jobs in early 2024 – 204% above the national average quit rate.

This issue also prevails worldwide. Recent data shows that, on average, 6% of UK hospitality workers quit every month.

Staff turnover has long been a challenge in the hospitality sector, partly due to pervading attitudes that job roles like baristas are merely “stop-gap” positions and not long-term career options.

This, combined with a lack of employer investment in training and support from employers, leads to limited career advancement opportunities and drives up staff turnover rates in coffee shops.

Many baristas also face financial instability, poor job benefits, taxing working conditions, and long hours, contributing to low retention.

The pandemic put an even more significant strain on both staff and operators when around 95% of coffee shops worldwide had to close in 2020. Many cafés had to reduce available working hours for baristas, naturally causing many to seek out other employment opportunities.

Those who remained often had to work long hours to compensate for short staffing, leading to burnout and lasting effects on their mental health even post-pandemic. For some, this was enough for them to leave the hospitality industry altogether. 

Changing consumer expectations

Covid-19 spurred the increase in at-home coffee consumption, which presented a double-edged sword for the specialty coffee sector.

“Many consumers have taken a closer look at coffee, attended barista courses, and invested in high-quality machines,” says Daniel Gerlach. He’s a three-time German Latte Art Champion, co-founder of Seven Hills Coffee Roasters, and WMF Professional Coffee Machines brand ambassador. 

While this helps elevate standards in the broader industry, bolstering its growth, it also means coffee shops have to invest heavily in staff training to keep up with rising consumer expectations of quality and service.

“In our coffee school, 80% of our students who are home baristas are even better trained than staff in some cafés,” Daniel adds. “Customers who make an excellent cappuccino at home every morning expect a higher level of quality when they visit a café.

“This makes it increasingly difficult to satisfy these customers and retain their loyalty, especially with frequently changing staff.”

Automation has emerged as a solution to high staff turnover

Barista training has evolved significantly in recent decades, and we can attribute much of this advancement to technological innovation. Machines have become much more intuitive, allowing baristas to deepen their understanding of coffee extraction.

Daniel points out that today’s baristas enter the trade with a completely different level of coffee knowledge than he did in 2009.

“Whether you used 18 or 19g of coffee in the portafilter wasn’t so important,” he recalls. “We largely hoped that the espresso would run for between 20 and 30 seconds. If it still tasted good, then we had done everything right.”

Modern baristas have a far greater understanding of coffee because they’re taught technical skills in a more standardised way.

“My employees all work with scales. They calculate a brew ratio of one to two and measure the TDS level when dialling in every morning,” Daniel explains. “At our Seven Hills Café, new temporary staff are not allowed to make coffee for customers straight away. It’s important to learn how to use the machine step by step first.”

However, the reality is often different when cafés experience high staff turnover. Training new baristas to a high skill level is costly and time-consuming, which can negatively impact customer service and beverage quality until they’re fully confident using espresso machines.

In response, many operators are leaning on automation to manage training and reduce the steep learning curve often associated with the role.

The WMF espresso NEXT, for example, is a hybrid machine. It allows baristas to develop traditional skills while leveraging automated functions for support when needed.

“The appearance of the WMF espresso NEXT already suggests high coffee quality, as it looks like a portafilter machine,” Daniel says. “Yet it is as easy to use as a fully automatic coffee machine.

“Experienced baristas can use the hybrid machine mainly as a portafilter. Less skilled coffee professionals, meanwhile, can use it like a fully automatic machine. It tamps, levels, and extracts the espresso for you.”

The WMF espresso NEXT also has a built-in grinder, automatic extraction monitoring, and an AutoSteam function to simplify the entire brewing process. Less experienced baristas can use the fully automated features to produce consistently high-quality drinks that meet consumer demand.

Using coffee automation to fill the gap in barista experience level

Persistent staffing issues have left many coffee shops with significant gaps in barista skill levels. This can open the door to inconsistencies, mistakes, and lower-quality beverages, impacting customer loyalty and sales.

Automated technology can help bridge this gap, supporting baristas of all experience levels and retaining, rather than replacing, them as staff.

“Modern barista culture is embracing human touch – which is the most unstable factor in the coffee preparation process – while being supported by automation to improve consistency,” Daniel says. “I see this as a positive development, as it gives the barista more room to manoeuvre and focus more on different aspects of their job role.”

Both new and experienced baristas can use hybrid machines like the WMF espresso NEXT in different ways for better support. 

Less experienced staff can rely on automated features – like the NEXT’s semi-automatic portafilters, AutoSteam technology, and integrated grinders – for extraction consistency while still building critical skills like dialling in espresso and pouring latte art.

Tenured baristas, meanwhile, can use the machine’s automated features to speed up service and focus more on engaging with customers.

Daniel notes that even the most skilled baristas have off days. Automation can compensate for this and maintain an efficient workflow.

“If I’m not 100% focused on the machine and can only give 80% of my attention that day, perhaps due to stress or my physical condition, I notice this immediately in the end product in the cup,” adds Daniel. “If the machine supports me in this, the product will also be much better.”

Additionally, Daniel says it can be challenging to maintain consistent quality even for highly skilled baristas, especially when factors like temperature and humidity fluctuate.

Automated espresso machines like the WMF NEXT make automatic adjustments that provide all baristas with greater consistency, quality, and control, even in these situations.

High expectations for automated technology

As automated technology becomes more prominent in the coffee industry, expectations for performance continue to rise.

Daniel says that, above all, automated features must be intuitive and easy to use.

“When you have to deal with a lot of modern technology, which is valuable and helpful, but you have to concentrate too much on how it works, you lose attention to the most important thing: making coffee.

“As a barista, I want to be able to influence all relevant factors easily. From steam pressure to temperature to grind size. Once set, these parameters should remain as stable and constant as possible.”

This aspect is especially crucial given the shortage of skilled workers who are less familiar with using traditional espresso machines. As baristas typically have to adjust extraction parameters manually, the process is subject to fluctuations that can cause excess coffee and milk waste or inconsistencies in extraction.

Therefore, automatic extraction monitoring has become a priority for baristas at all skill levels.  

“It’s helpful if the machine monitors the extraction and grinder interaction and makes minor adjustments itself in the event of discrepancies, for example, adjusting the grind size when the dose needs to be changed,” Daniel says.

Milk dosing and steaming are also prone to human error, causing several issues.

“Sometimes more, sometimes less milk is poured into the jug, which leads to waste, and the quality of the milk foam varies depending on the quantity as well,” Daniel explains. “In the worst case, the jug overflows.”

He adds that using an automatic milk dispenser like with the WMF espresso NEXT ensures the correct amount is poured into the jug, leaving the barista to decide whether to froth it by hand or use the AutoSteam function.

Is coffee automation a threat to barista culture?

There’s been an ongoing debate about whether coffee automation threatens the skills of baristas and the craft of specialty coffee culture.

While concerns about automation have merit, there has been a renewed emphasis on craftsmanship in modern coffee machine technology.

“Fully automatic machine manufacturers are increasingly focusing on portafilters, while portafilter machines are becoming more and more similar to fully automatic machines thanks to the wide range of technical possibilities,” Daniel explains.

Opinions on automation have always been relatively divided, but Daniel says he has noticed a recent shift as more people see its benefits. He encourages coffee professionals to be more open to new technologies, especially as consumer expectations about quality continue to increase.

“This should be an incentive for us not just to keep up with but to help shape automation in coffee shops,” he says. “I’m convinced that automation will lead to an increase in coffee quality, even in locations where staff are inexperienced. Despite automation and technology playing greater roles in coffee shops, we don’t have to lose the human touch in coffee.

“I think we can appreciate the craftsmanship and still use a certain amount of technological support to make baristas’ lives easier,” Daniel says. “It’s like changing gears in a car; I love driving manually, but the further the journey, the more grateful I am for the support of an automatic gearbox.”

Staffing challenges in specialty coffee are persistent, so café operators must find more effective ways to manage new barista training while also supporting their existing staff.

As automation continues to advance, more coffee shops will rely on it to accomplish these tasks. These technologies will continue to reshape the barista role and how they prepare coffee, ideally for the better.

The topic of automation is controversial and will most likely remain that way for some time. However, today’s technology is striking a better balance, giving baristas the flexibility to use automated features when they need it without losing the art and craft of coffee.

Enjoyed this? Then read our article on what the future is for espresso machine technology.

Photo credits: WMF

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