Page 46 - Demo

COFFEE FROM PAGE 43 Mr Golding explains, “flavour preference is such a unique individual trait, it’s risky to draw broad assumptions”. However, similarities can be drawn between consumers’ coffee preferences and the flavours they may enjoy more, he adds. “People from a background where black coffee is the norm will usually prefer the more fruity, acid driven flavours, while those \[who\] may have grown up with instant or milk-based espresso often prefer the rounder, more caramelly style,” Mr Golding said. In terms of age, “younger people are more likely to be adventurous in their search for new flavour experiences and will readily follow whatever trend happens to be in progress at any given time”, he continues. “Older people may have found their favoured style and be comfortable staying with it rather than trying a range of new options,” he said. Evolution of the coffee blend According to Australian roasting style trends supplied by the ‘Café 2025’ report from Seven Miles Coffee Roasters, tastes for out-of-home coffee were initially based on Italian style espresso profiles. “Traditionally, these coffees were dark-to-very-dark roasts, which were developed for the primary consumers of espresso in Australia,” the report said. Mr Golding touches on the “crowd- pleasing” flavour of the Paradox Penny Lane Blend, which he describes as having “terrific structure and lively acidity \[and\] is ... for example, similar to the style and flavours of coffee blends from the early 2000s, now once more in strong demand”. “It has now become easier today to source the clean, rich, quality blend ingredients to maintain these flavours,” he said. Reflecting on the single-origin trend, Mr Golding cites the increasing number of cafes serving batch brew filter coffee by the cup, utilising unique origins and processing methods, with each coffee ground and dosed following rigorous testing of its ideal brewing variables. “Where natural processed coffees have been dominant, we’re seeing a swing back to fine washed lots, and the new lactic, yeast and controlled- temperature natural processes,” he said. “This is especially strong in \[South\] Korea and Japan, where there’s a strong willingness among consumers to pay higher prices for a high-quality taste experience. In other markets, lower price expectations make the supply of high- grade beans challenging from a farmer and roaster perspective, although cafes can still see a solid return from offering batch brew where the demand exists.” The future of flavour Mr Golding predicts increased demand in the niche market for new processing methods. “In the blend market, I think there’ll be increasing demand for quality and convenience, rather than substantial change in flavour,” he said. “In the convenience segment, this would affect espresso capsules, now booming in popularity, where environmentally friendly and fresher, tastier options will succeed.” The Café 2025 data points to the Australian coffee landscape being dominated by darker roasted coffees, providing up to 60 per cent of the volumes expected in this country. “Lighter coffees will still be a part of the mix, which may increase partially by sales of coffee for filter-style coffee,” the report said. “However, light-espresso roasts are expected to decline by about 20 per cent by 2025.” (Carr A, Irvine B, Parlas C. n.a. ‘Café 2025: A report on current trends and vision for the future.’ Similarly, with social media input supporting the trend, it’s predicted that “the consumption of black and cold- black coffee beverages is on the rise.” “An underrated aspect of flavour, I think, that will attract an increased focus is the way it’s influenced by the customer experience,” Mr Golding said. “Research shows clearly that environment affects perception of flavour, and there are ample examples of this in the food and beverage industry. I believe coffee outlets that focus on providing a better experience for their customer will consistently receive more positive feedback on flavour and greater sales through increased loyalty, especially following the large-scale re-evaluation of priorities during COVID-19.” While blends, roasting styles and origins are important factors when it comes to coffee purchases, it’s also important for cafes to keep in mind the rising influence of sustainability and environmental aspects. Retail World magazine has touched on this issue previously (see our May/June issue). “The most popular styles we sell present as either caramelly and rich, or crisp and fruity, but both need to be strong and milk focused.” 44 RETAIL WORLD AUG, 2020