6 coffee trends 2018: we learned that you will drink next year
Latte with ink cuttlefish, cappuccino on nut milk and latte art, worthy of a museum of modern art.
The coffee industry is changing rapidly, in Moscow and St. Petersburg it is easiest to feel.
Every season, new author’s drinks are brought to the menu in coffee shops, unusual sorts of grains are brought in, new gadgets are used for brewing.
Understanding coffee details and trends is no less prestigious than wine.
To find out what we were going to drink and how to brew in 2018, we met with Lyudmila Ivanova, a co-owner of the St. Petersburg cafe Dreamers and the creator of the famous coffee station Coffee Station, which once stood at the origins of the coffee revolution in the northern capital.
During the years of the coffee revolution in Russia, so much was happening that it is already difficult to imagine how today one can surprise coffee geeks and just people interested. There was a craze for alternative methods of brewing in siphons and kemiks. There were snobbish attacks towards sugar and people adding it to coffee.
Then they all began to cook cold brew (cold brewing coffee — Ed.) and boil latte with all sorts of additives from halva with nougat before rosemary with thyme.
What is relevant now?
Perhaps the main trend, which largely determines the development of the coffee industry, has become more attention to detail.
A generation of intelligent people has grown up with taste, who do not consider themselves to be coffee geeks, but are well versed in the culture of coffee. On the part of the barista, snobbery is gradually replaced by a more sensitive attitude to the needs of people on the other side of the bar, and the desire to catch coffee trends on the fly is thoughtful relation to grain and create a coffee card.
Already it is somehow indecent to boast about the presence of coffee produced by large global brands and roasted, as a rule, a year before it got into the cup. Local Roast it becomes a determining factor in the quality of coffee, the presence of a roaster in a cafe is no surprise to anyone.
To get the most delicious and high-quality cup of coffee at the outlet, it is necessary that the storage period of roasted grains does not exceed a month, and it’s only possible to meet the deadline if you fry the coffee as close as possible to the consumer.
On the wave Healthy lifestyle many guests refuse to animal milk.
Coffee houses quickly picked up this trend and today just having a latte on soy milk instead of cow’s is necessary, but not enough. In the arsenal of barista can be found coconut, almond, milk, forest and walnut.
This is not just a mechanical replacement of one ingredient for another — vegetable milk behaves in drinks a little differently and requires adjustment of the formulations.
Even if you don’t deny cow’s milk, try a cappuccino on something vegetable for something new. taste experience.
It will have a different texture, an unusual taste — down with the monotony!
The visual component today is as important as taste. With a heart on milk foam for a long time you will not surprise anyone.
Experienced barista create whole pictures in a cup of coffee, and the Asians, as always, who have been trendsetters in the visual effects of coffee for many years, set the tone in this matter.
What is important is not only style, but color.
So suddenly it became fashionable to do black cappuccino, craftsmen began to tint it with coal, mixing it with espresso and getting a black contrasting pattern. Or add tea to coffee foam match, which make everything around emerald green.
In our «Dreamers» is popular cappuccino black to black with addition ink cuttlefish, which contrast beautifully with white milk.
Black to Black cappuccino with cuttlefish ink
One of the most important outcomes of the coffee revolution is that good coffee has ceased to be the property of little hipster towns with geek owners who decided to spend the last money on micro lot, and not on a pair of Italian shoes. Today, “even the most backward sections of the population have dressed in jeans” and have learned to distinguish Italian roasting from Scandinavian, and Kenya from Brazil. In the world, the trend for coffee corners at restaurants asked the public’s favorite Rene Redzepi, when in 2013 in the Noma restaurant I put an excellent coffee card in the collaboration with Tim Wandelbou, repeated champion of world competitions and one of the most advanced Scandinavian barista and suppliers of green grain.
Following him, many restaurants began to think that the coffee card should not be weaker than the wine list. It is pleasant to know that, having opened in 2015, the “Dreamers” were at the forefront of this trend, trying to ensure that we had a coffee card on a par with gastronomy and wine. We understood that we were investing in the loyalty of guests and, ultimately, in increasing the check.
And our hopes were justified.
But in full Russian restaurateurs began to take coffee seriously only in the past year.
On average, making a good coffee corner in a restaurant costs 1-2 million rubles additional investments in equipment and staff training. Against the general background of investments in opening a restaurant, this is a small amount, and it is better not to save money on it.
After all, a cup of coffee — dinner final touch, it can either improve the impression of the restaurant or spoil it irreparably.
It became finally clear that factory syrups become the lot of only street takeaway points and giant hulking coffee franchises. Advanced coffee shops emphasize their individuality by inserting original drinks into the card and building a taste solely on natural ingredients.
Violet sugar, homemade syrups, caramel, dried flowers — all this is included in the barista palette.
For example, our guests favorite drinks — cedar raf and latte with licorice and wine salt.
Latte with liquorice and wine salt
Coffee cards the size of a book of destinies, fuzzy photographs and recipes «from all over the world» are finally becoming a thing of the past. Today, a sign of a good coffee house is the presence of classic espresso, cappuccino, latte and 3-5 copyright coffee drinks, which clearly convey to the guest the concept of the institution and use for the most part seasonal natural ingredients. Sometimes you can meet another 2-3 mono-varieties for alternative brewing, if the owners of coffee shops pay special attention to this topic.
All menus — maximum on A4 paper.
The coffee card borrows in many respects the principles of creating a menu in modern gastronomic restaurants — no “slag”, everyone should be impeccable, meaningful and hit right on target.
Lyudmila Ivanova is a co-owner and author of the concept of the popular cafe Dreamers (St. Petersburg).
She started her career as a barista, successfully participated in the Russian Brewers cup championships.
In 2010-14, he was the ideologue and creator of Coffee Station, the most fashionable St. Petersburg coffee house at the time, with which the specialty coffee trend and alternative brewing trends began in the northern capital.