You’ve dished out $1,500 on a top-of-the-range espresso machine, your coffee is stored in the optimum cool, dark conditions and your morning brewing routine would put a barista to shame....
However, in the world of coffee, nothing stands still for long and today’s exotic lattes are tomorrow’s unwanted dirt.
In a few years’ time, people will talk about varieties of coffee beans and powder (such as Geisha, Pacamara and Yellow Bourbon) in the same way that they talk about pinot noir, malbec and sauvignon blanc in wine. This growing demand for quality has led to lots of innovation and experimentation.
The same applies to coffee cups... a revolution is happening!
So whether it’s the best kit for the perfect brew or the finest single-estate coffees, or the latest stye of coffee cup... here are some of the must-try trends of 2018:
Coffee In A Cone
Coffee in chocolate-lined, leak-proof cone is a trend that started in South Africa and spread rapidly via Instagram. Now in 16 different countries, and launched in the USA in January 2018, this is taking the world by storm.
#CoffeeInACone is touted as being the World's Most Instagrammed Coffee... with over 20 000 000 social media interactions... it certainly looks like it!
It's no coincidence that these perfect pours of espresso in a chocolate-lined waffle cone are internet famous. "We used the cone as a way to become an Instagrammable product," founder Dayne Levinrad told CNN. "When people come in, they take a selfie and tag #coffeeinacone."
In order to combine those universal loves — coffee, chocolate, and ice cream — Levinrad quickly realized you couldn't just pour hot liquid into a regular cone. "We bought our own machine and started rolling our own wafer cones, using different flours, but the chocolate still melted. We couldn't have any leakage."
The process that worked, which involves four different compounds of chocolate, gives you a full 10 minutes to admire your drink's beauty, snap a photo, and sip before the whole thing degrades in your hands. Levinrad says it's under patent.
But take note...chocolate lining or not, you still need to drink it up before the chocolate melts and the cone starts to disintegrate. But then again, with a cone so delicious, who would want to delay drinking... rather enjoy the coffee, and then get to munch the crispy, crunchy wafer cone.
Available for purchase in the USA, at the official E-Commerce site for #CoffeeInACone.... www.CoffeeInAConeStore.com
As the name suggests, cold-brew coffee is made without using a heat source. The cold water gently draws out only the most desirable qualities of the coffee. It does take longer to make and you won’t get that lovely hot-coffee smell (though fans of cold-brew say that’s because the aromas are locked in the coffee itself) but it’s said to be worth the wait.
No, not the explosive stuff, nor the fast-freezing scary chemical. This is created by adding nitrogen to cold-brew coffee, rather like Guinness through a bar tap. In shops the cold-brew coffee is stored in kegs, then infused with nitrogen gas as it’s released through a pressurised valve with very small holes, which produces a cold, silky drink with a creamy head that is drunk black – so it even looks like Guinness. Some manufacturers have managed to can it.
Forget Irish coffee, new cocktails use cold-brew and huge flavours. How about a Lotus Eater – made with cognac, cachaça, lime, orange juice, cinnamon and cold-brew? Or some bartenders mixe cold-brew with an oloroso sherry, and add crème de cacao and cream. Make it at home using Taylors Praline Especial Brazil coffee – its balance of sweetness and acidity makes it a perfect partner for an espresso martini.
For the trendy traveller. Basically a couple of tubes that act rather like a cafetière, but the tightness of the fit and the consequent pressure behind them are said to extract more flavour from the grounds.
Chemex is a high-end form of filtered coffee – and there’s a rather stylish piece of kit for brewing it. Filter is having a resurgence, as seen by its growing popularity in some coffee shops. What’s more, carefully made filter coffee repays the gentler process.
Strictly speaking not a coffee, this brew is made with the leaves of the coffee tree. It’s not new – attempts have been made to popularise it since the 1800s – but research has shown it to be to be rich in antioxidants and low in caffeine, and it’s becoming available in Britain. It also gives coffee farmers a second income from a crop that is usually only harvestable three months of the year.