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Cafe Pulse

December 15, 2015

The rise of black coffee in third wave brewing methods

For most in the Australian Café Industry; the coffee professional, the roaster, the coffee lovers, the term “Third Wave” is completely understood. However it may be of interest to these coffee purists to know the following facts.

If first-wave coffee describes the post-WWII 1945 proliferation of low-quality robusta coffee, second-wave coffee is exemplified by mass production of a higher quality espresso coffee for cafes and supermarkets made primarily from arabica beans. Nowadays down under, most cafés in some form or another have entered the third-wave where roasters, coffee professionals, and their baristas are distinguished by their education and dedication to the coffee from bean to cup.

It’s wise to point out here right from the outset that Milk Based Espresso is +93% of OOH ( Out Of Home) market. The Aussie love affair with milk based espresso drinks has been widely reported. This milk based obsession also heralds the success of our four world latte art champions over the course of the past 10 years being testimony to the above café culture. Caleb Cha, Con Haralambopoulos, Scott Callaghan and Jack Hanna.

Third Wave Brewing has in recent years extended into most independent cafes and although only at 7%, this trend of black coffee via new specialty brewing methods is definitely on the rise.
In the recent Café Pulse 4th annual café survey (September 2015), the results show that from over 800 cafes the respondents indicated their current brewing styles available in their café menus.

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Styles Of Brewing Methods 2015
One thing is sure that café’s nationally are taking up alternative brewing methods other than espresso for reasons of both their customers choice and the roasters part in creating specialty coffee blends, single origin coffees and tailoring roast profiles to match these brewing style.
A coffee roasted for Cold Brew is thus totally different to those roasted for Filter and /or pressed coffee. As we can see from the methods listed in the chart, many cafes have developed a large selection of brewing styles with 13.6% being selected as “other” thus meaning there is a long tail of other brewing methods being perfected and practiced at café level such as Brewover and Trinity brewing in 2015.
To match the third wave coffee brewing “best practice” shown at café level – our survey respondents also nominated that almost 37% grind on demand at their coffee service bench in order to ensure fresh coffee ready for these brewing styles.

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Coffee Brewing – On Demand Dosed
The 2015 study shows that there is an average of three commercial grinders at most cafes with some specialty coffee brew bars having over five grinders available. In fact 47% of these café’s have a 2nd grinder dedicated solely to Single Origin coffees and/or as mentioned use an “On Demand” grinder for a wider consumer choice.

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It’s interesting to note in the below Single Origins being used is that of high importance is regularly changing or multi option of single origin coffee on the menu at 13.5% and yet again we see a long tail of other coffee origins at 5.8%.

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KEY INSIGHTS AND CAFE TRENDS – Now Available
The ultimate Café Industry OOH coffee market report is ideal for marketing and brand managers, sales managers and their sales staff, manufacturers and importers, green bean suppliers, beverage and snack food companies, fresh food and foodservice wholesalers, small business service providers just to name a few.

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Available as a summary or a full and comprehensive report, please contact David Parnham Mobile 0423 200 206 or email David@cafeculture.com for more details.

We will be publishing the top line results in Café Culture magazine and our “Café Fact Of The Week” enewsletters over the coming year – so please stay tuned for more updates shortly.





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