Hey! Welcome back!
Today I want to talk about something that’s been on my mind for a while now—the future of hospitality and filter coffee. It’s that sweet spot where tech meets terroir.
Both the world of hospitality and filter coffee are always evolving, and after spending a lot of time working in different speciality coffee shops, I’ve really come to love what makes it all tick. I’ve picked up on how different types of customers—locals, travellers, regulars—interact, and more importantly, what makes a cup of coffee go from good to great.
And honestly? It’s all about the experience.
Whether you’re walking into a café for the first time or headed down to your go-to spot, you should feel welcomed, energised, and at ease. The vibe, the people, the little details—they all matter just as much as the coffee itself. Great service is a huge part of what makes speciality coffee so special. It’s not just about the beans or the brew method—it’s the smile you’re greeted with, the conversation, the connection.
Personally, I’ve been to cafés that nailed the coffee, but if the service felt cold or uninterested, the whole experience fell flat. And honestly, I usually don’t go back. That first impression sticks.
So, what should you look for when you walk into a new coffee shop? A smile goes a long way. Even if the baristas’s in the middle of a busy shift, that moment of kindness makes a difference—for you and for them. A friendly attitude, eye contact, and a willingness to talk about the coffee (or even just point you to a teammate who can) make it all feel more human. I’ve had baristas who weren’t super confident talking about a certain coffee but happily handed things over to a coworker who was—honestly, I love that kind of teamwork.
At the end of the day, it’s not just about coffee. It’s about how it makes you feel.
So, Let’s get onto our other talking point….
The Future of Hospitality and Filter Coffee: Where Tech Meets Terroir
In the past decade, speciality coffee has blossomed from a niche pursuit into a worldwide cultural movement. From modern day cafes roasting and elevating single-origin coffees to baristas perfecting their pour-overs, the craft of filter coffee has become synonymous with precision, care, and connection. But as hospitality evolves and technology envolves deeper into our daily routines, a question brews: what’s next for filter coffee and the experience that surrounds it?
A Balancing Act: Speciality Brewing and Hospitality vs. Automation
At the heart of specialty coffee is storytelling—about origin, processing, roast profiles, and flavor notes. Traditionally, the barista has been that storyteller, performing the manual brewing ritual with a perfect combo of skill and passion. But this analogue charm is slowly being nudged aside by precision-focused automation.
We’re seeing a rise of equipment like the Marco SP9, XBloom, and the Tone Touch 03, which automate the pour-over process to a level of consistency even baristas struggle to keep up with. These machines promise repeatability, speed, and quality—critical traits for high-volume cafes where consistency can make or break the customer experience.
Still, there’s tension: how do you preserve the soulful element of hospitality in a space increasingly defined by tech?
Automation as an Enabler, Not a Replacement
The shift doesn’t necessarily mean the death of speciality and craft. Rather, it’s a recalibration. Automated brewers are freeing baristas from the repetitive grind of making 50 pour-overs a morning, giving them more time to engage with customers, talk about the coffee’s origin, and build genuine hospitality.
In this way, automation doesn’t erase the human touch—it amplifies it.
The Rise of Data-Driven Brewing
Another trend quietly reshaping filter coffee is data. Smart scales, refractometers, and brewing apps are turning coffee brewing into a science as much as an art. Machines like the Ikawa Sample Roaster or Digitize Fluid cafe app that allow unprecedented control, enabling roasters and baristas to dial in with ease and accuracy.
For consumers, this means greater transparency and predictability. For professionals, it means new levels of experimentation and quality assurance.
The Hospitality Shift: From Transaction to Experience
As technology handles the technical tasks, the hospitality side of coffee is being reimagined. Cafes are becoming more like tasting rooms—spaces designed not just to serve but to educate and immerse, like an experience bar! Think coffee flights, curated brew bars, or “meet the producer” events enhanced by some of the world’s best speciality coffee professionals visiting cafes and roasters, doing Q&AS where they can enhance that experience for the customer. One I attended recently was at Origin Coffee Roasters in Porthleven, where the 2024 World Cup Tasters Champion Dionathan Almeida gave a Q&A and hosted a cupping session with some Brazilian coffees from SMC.
In this future, the barista’s role evolves: part brewer, part educator, part storyteller. The focus is less on the act of brewing and more on the experience around it.
What’s Next?
Looking ahead, we might see:
- Hyper-personalized brewing: Machines that adjust recipes based on your preferences, mood, or even biometric data.
- Sustainable tech: Smart brewers optimising water and energy use.
- Remote brewing hubs: Picture a café with one barista operating several brewers via app, or even remotely.
Final Pour
Filter coffee isn’t dying—it’s evolving. The manual V60 might become a rare sight in some cafes in the future, but its spirit lives on in the meticulous attention to flavour and story. Technology isn’t erasing the barista; it’s giving them new tools to connect, to create, and to elevate the customer experience.
That’s it for today! Until next time, I’ll catch you on the next one!
