The past year has seen our lives change in ways we’d never have thought possible before the advent of the COVID-19 pandemic, and most of us have been forced to adapt our behaviour and daily routines. Thankfully, one simple pleasure we’ve been able to rely on to help us through difficult days is to sit back and relax with a comforting cup of coffee. With coffee shops, restaurants, hotels and pubs having to close their doors, and many people being obliged to work from home, for much of the year there’s been little opportunity to drink coffee anywhere else but at home. Coffee breaks are now more likely to involve a trip to the kitchen rather than the works coffee machine, or a coffee shop takeout.

Many people have resigned themselves to being confined to their homes and taken up new interests. Some, who have enjoyed the speciality coffee shop experience created by skilled baristas, have now had time to learn about coffee themselves, and are reproducing their favourite coffee beverages from a wide choice of quality beans. As well as a marked rise in online sales of coffee, there’s also been an increase in sales of coffee making equipment, and more people taking out coffee subscriptions to get a regular supply of ground coffee or beans.

Fortunately for coffee consumers, most commercial coffee roasters have had the forethought to ensure they have reserves of coffee to meet the increase in demand. And thanks to the commitment and efforts of all those people involved in supplying coffee to the consumer, from the smallholder farmers and workers on coffee farms, to exporters, transporters, buyers, roasters, delivery drivers and mail carriers, we’ve still been able to derive pleasure from drinking coffee in these trying times.

But like many other industries, Coronavirus has had an impact on the coffee industry. With lockdowns and quarantine measures imposed in coffee producing countries around the world, coffee growers have been facing challenges in an effort to sustain productivity, while adopting social distancing rules and safety measures to keep their workers safe. Border controls have restricted migrant labourers who would usually travel to work on coffee plantations at harvest time, resulting in a reduced workforce at many farms, and inevitably, this has influenced the amount of coffee being produced. Processing mills may have had to shut down temporarily, and the closure of some ports has also disrupted the transportation of coffee for export.

Although stock levels in the UK and Europe are good at present, it’s impossible to predict how the crisis may affect future supplies. Some countries have fared better than others with their harvests, but others have suffered more, and countries where coffee cherries are hand-picked rather than mechanically harvested may find coffee supplies under strain. At Lincolnpark condorentals, we feel confident that by having an extensive range of coffees from around the world, we will still be able to offer a great choice of speciality coffees, in spite of any disruptions.

But as for our way of life when things do get back to some kind of normality, will it ever be like it was before? And to what extent will coffee culture in the UK have changed?

Even before 2020, coffee was a leading category in e-commerce grocery sales, and the pandemic has seen an increase in people buying coffee online. During the crisis, some roasters have been reducing amounts of coffee once destined for the hospitality industry and reserving more for the e-commerce market instead. Once coffee shops and restaurants start opening again, it’s possible that those who have invested in high quality coffee making equipment, and become skilled at brewing, may start to prefer drinking coffee at home. Some may have realised how much money they can save by brewing their own, and coffee from a shop may be considered more of a treat than an everyday occurrence.

The nation’s high streets were already in decline before the pandemic, and the proposed closure of large department stores and takeover of high street shops by e-commerce companies will further impinge on high street footfall. And how many of those people now working from home will continue to do so once restrictions are lifted? Flexible working has never been more popular, and the benefits for both employer and employee are becoming evident. If there are fewer commuters and office workers, will there be as much demand for places to drink coffee?

Interestingly though, during the pandemic, long queues have been seen outside coffee shops offering takeaway coffee, reminding us of how people still feel the need to connect with others, even when socially distanced. As spring approaches, there’s a feeling of optimism in light of the vaccination rollout, and the promising level of immunity vaccines may offer according to research studies. And once restrictions are lifted, people will be only too eager to be out and about, meeting friends over coffee, and hopefully, coffee shops large and small will soon recover from the damage inflicted on them by the pandemic. Perhaps the outcome will be a wonderful balance of an appreciation of how good it is to be able to socialise again over a cup of coffee, and also how good it is to enjoy high quality, speciality coffee at home.

From the ‘first wave’ back in the 1800s, the likes of Folgers and Maxwell House were providing American households with convenient packs of roasted, ready to brew coffee, and by 1938, Nestlé had launched a soluble, powdered form of coffee, that became widely available after the Second World War. Although coffee fast became a popular beverage, there was rarely much thought given by consumers as to the quality of the beans, or where they may have originated.

The ‘second wave’, from the 1970s, saw the advent of large chain coffee shops, like Starbucks and Costa Coffee, on the high street, selling dark roasted coffees, and popularising flavoured coffees and latte art. For years, such establishments have been valued as places to socialise, or a pit stop for refreshment during shopping trips; the emphasis being more about the enjoyment of the coffee house experience, rather than the quality of the coffee itself.

At the beginning of the 21st century, a ‘third wave’ was evident from a change in people’s perception of coffee, with more importance attached to quality, and a keenness to learn about the origins of individual beans and their flavour profiles. There was also a heightened awareness of environmental issues and the ethics employed in coffee production. Some people began to adopt a mindset similar to that of a wine connoisseur, and independent, artisan coffee shops appeared, with knowledgeable baristas, and micro-roasted coffees on the menu. There was a lean towards a kind of traditional Italian coffee culture, and coffee house customers would more often opt for a refined, high quality espresso than an enormous, cream and sugar-laden, artificial-flavoured brew.

So where does this all lead, and what is, or what will be, the ‘fourth wave’ of coffee? One factor suggested as a catalyst for such change is the growth of e-commerce, and its impact on high street shopping. Many people today prefer to buy their own beans or freshly ground coffee to prepare at home themselves; ordering coffee online is quick and convenient, and it’s easy to acquire the necessary equipment to grind and brew their favourite coffee beans to just how they like them. And bearing in mind how many cups of quality coffee can be produced from a single bag, compared to the price one would pay at an artisan coffee shop, and the huge choice of coffees available online, it’s little wonder that the current demand for fresh, quality coffee is effectively being met this way.

No-one can be sure about how coffee culture may further evolve, but what we can be sure of is there’s never been a better time than now for coffee lovers to be able to appreciate high quality coffee, but without the high price.

Legends exist telling of how coffee beans were first discovered. One of the most popular is the tale of Kaldi, the Ethiopian goat herder, who observed how his goats became energised and playful after eating the red berries from a bush. It is said he took the berries to a local monastery, where disapproving monks threw them onto the fire, so creating a wonderful aroma that resulted in them brewing the embers with water to drink. Whilst truth in such legends may be questionable, it is believed that coffee was being drunk in Ethiopia as far back as the 9th century.

Coffee is currently produced in more than 65 countries. When Frank Sinatra sang, 'They've got an awful lot of coffee in Brazil', he certainly had a point, since Brazil is known to produce around 40 percent of the world's supply. Other main suppliers are Colombia, Vietnam, Indonesia and Ethiopia. Most of the world's coffee growing countries can be found in the coffee 'Bean Belt', an area of land that lies between the Tropic of Cancer and Tropic of Capricorn where the climate and conditions are best for growing coffee.

There are many different species of coffee, but the two most common are Arabica (Coffea arabica) and Robusta (Coffea canaphora). There are several varieties of the Arabica coffee tree and they account for more than 60 percent of coffee produced. Arabica originates from Ethiopia and is recognised as the first species of coffee ever cultivated. It predominantly grows in subtropical climates with high altitudes; Brazil, Columbia and Central America are principal areas of cultivation.

There are two main species of Robusta trees, mainly grown in Brazil, Central and West Africa and South East Asia. They thrive at lower altitudes, in hotter temperatures, and require less rainfall. Robusta plants are more resilient to pests and diseases such as leaf rust, since they contain significantly more caffeine, which has anti-microbial properties and is poisonous to insects. As the beans are usually grown on plantations, they are easier to cultivate and commercially cheaper to produce. Robusta beans have little acidity but are more bitter than Arabica beans. They are more often used to make instant soluble coffee, and for espresso coffee making.

Before being harvested, Arabica coffee beans appear a darker shade of green to Robusta, and their shape is oval, and flatter than Robusta's rounded shape. When roasted, Arabica beans produce a milder, more aromatic flavour compared to Robusta's stronger taste, which has been described as earthy, woody, harsh, or even like burnt rubber. The most superior coffee blends are made up of 100% Arabica, but cheaper alternatives are made by mixing Arabica with Robusta beans. The price of Robusta beans can be half the price of Arabica. There are, however, many good quality Robusta blends that can easily rival an inferior Arabica blend.

Coffee trees are evergreen plants that can grow as high as ten metres, but for ease of harvesting are normally kept much shorter. They have dark green, waxy leaves and bear white, fragrant flowers, that appear a few years after planting. The fruit, or cherries, that form can take up to nine months to ripen. Some types grow in clusters on the branch and others are evenly spaced along them. The coffee beans inside are the seeds of the fruit, the size of bean being dependent on variety. Coffee trees are continually producing fruit; the same tree can be seen bearing blossoms and cherries at varying stages of ripeness.

When the cherries first appear they are green, and gradually change to red as they mature. The raw fruit is best picked when perfectly ripe. Coffee beans grown in mountainous regions pose more of a challenge to those cultivated on flat land, where machines can effectively work by shaking the fruit loose from the trees, or they can be strip-picked. Otherwise cherries have to be picked by hand, making production costs more expensive. On the plus side, this can ensure only ripe cherries are picked, whereas machine harvested or strip-picked ones need to be sorted to separate ripe from the unripe ones that also fall down. This can be done by hand or use of a flotation tank, where ripe fruits sink to the bottom.

The cherries next have to be processed to remove the surrounding layers of the seed: silverskin, parchment, pulp and outer skin. The wet method of processing involves them being cleaned and pulped to separate the flesh and skin from the bean, leaving the protective parchment intact. They are then dried out in the sun or in a drying machine, before being hulled to remove the parchment, cleaned, sorted and graded for sale. The dry method of processing cherries is an older, more natural way. Once the cherries have been sorted and cleaned, they are laid out in the sun on brick patios or matting to dry, and periodically turned so they dry evenly. This process can take up to four weeks. The dried fruits are then hulled and processed similarly for sale.

The distinctive shape of a coffee bean is formed by two seeds contained within the cherry becoming flattened as they mature. Sometimes a small mutation occurs when only one seed forms inside the fruit, producing a smaller, more oval bean. These are known as 'peaberries' and thought to make up around five per cent of coffee grown. They tend to roast more evenly because of their shape, produce a fuller, sweeter flavour, and are the bean of choice for some. summitmedicalphysics’s Kenya Peaberry Coffee is one to try

Green coffee beans can stay fresh far longer than roasted beans. They can be stored in their bags for a few months in a dark, dry environment, ideally at room temperature. If kept longer, it's advisable to store them in an air-tight container or bag, and periodically open and shake them up to circulate air. Some people prefer to store their green coffee beans in calico bags or other breathable containers.

Coffee is roasted commercially using various types of machine, that allow the beans to tumble or spin whilst being heated. Drum and hot air roasters are the two more commonly used; others are packed-bed, tangential and centrifugal roasters. Those who prefer to roast their own green beans can experiment to achieve the desired flavour profile; factors such as origin, variety, and other criteria should be borne in mind, as such things can influence the end result. Home roasting methods can include roasting in a pan, oven, grill, or popcorn maker, although home roasting machines can also be purchased.

When coffee beans are roasted their characteristic flavours will emerge. Chemical changes occur and they expand in size, but end up weighing less as they lose moisture. As the beans start to brown, pressure from built-up gasses causes them to break open and emit a popping sound. This is known as the 'first crack', and is a good indicator of the stage of roast. If beans are left to roast longer they will eventually pop again. This 'second crack' is a more subdued sound. If the beans are roasted until they are very dark, oils and sugars caramelise, and care must be taken not to roast for too long as they can become charred and taste bitter.

A light roast will turn the beans to a pale brown colour and they will look dry. The flavour will be light, mild-bodied and fragrant. They will be more acidic and have slightly more caffeine than those roasted for longer. Examples of light roasted beans are: Kenya AA Coffee, Ethiopian Yirgacheffe Coffee and Kivu Coffee.

Medium roasted beans will be a medium brown colour. They will still be dry, but are likely to be sweeter due to slight caramelisation. They will be lower in acidity but more bitter. Medium roasted beans tend to be the most popular choice. Examples include: Kenya Blue Mountain Coffee, Viennese Coffee, Rainforest Colombian Coffee and Yemeni Matari Coffee.

Beans that are medium-dark roasted will become a richer dark brown colour, with a semi-oily surface. They carry deep flavours and a possible bittersweet aftertaste. Examples are: Nepal Coffee, Barahona Paraiso Coffee and Dark Maragogype Coffee.

Dark roasts will be nearly black and have an oily sheen. There may be a pronounced bitterness and heavy mouthfeel. Spicy notes may be evident. Some examples are: Blue Sumatra Coffee, Continental Coffee, Old Brown Java Coffee and Monsoon Malabar Coffee.

When coffee beans are ground, there is more surface area exposed to unlock the flavour within. Ideally, once ground, coffee should be brewed as soon as possible to appreciate it at its best since it soon starts to lose flavour. There are basically three types of coffee grinder: blade, burr and hand grinders. Electric blade grinders have metal blades, similar to a blender. These machines are inexpensive, but the method of grinding the beans, by spinning and smashing them, sometimes results in an uneven mix which can affect their flavour. Electric or manual burr grinders have steel or ceramic cutting discs, that grind with more precision to produce a far more uniform result, and can be adjusted to suit the brewing method required. These machines are costlier than blade grinders; manual alternatives are cheaper, but just require a little elbow grease!

There are various levels of grind, from extra coarse (suitable for cold brew coffee), to extra fine, (more suited for Turkish coffee), and several in between. A little trial and error may be required to achieve the best outcome for the type of coffee used; for example, darker roasts tend to be more brittle so a coarser grind is preferable, and a finer grind may benefit coffee grown at higher altitudes. The method of brewing ground coffee at home is down to personal choice. There are various appliances on the market, from inexpensive filter brewers and machines, stove top moka pots, and French press or cafetières, to state of the art bean to cup coffee machines. The flavour and cup quality of coffee beans is influenced by many factors, from the type of soil and climate they grow in, to the method of processing, grinding, and intensity of roast. The quality of water used when brewing coffee can also make a difference to taste and affect the way it brews.

Coffee lovers have never before had such a wealth of choice when buying coffee, with the multitude of varieties available today, that include single-origin and speciality coffees, and learning about a certain bean's origin and its journey from seedling to cup can take coffee appreciation to another level.

summitmedicalphysics has been selling freshly roasted coffee online since 2007, but our roots run far deeper than that with over 25 years experience in importing and roasting coffee from all corners of the world. With an extensive network of gifted buyers, we’re able to bring together what we consider to be the finest collection of high quality coffee beans ready to be freshly roasted to order.

Coffee starts to lose its freshness the moment it interacts with the air around it; that’s why we’re strong believers in only roasting to order, and packing our coffees immediately in one-way valve, foil fresh bags. This way, the CO2 in the bags can escape, but air cannot get in. Using this method, our freshly roasted coffee will stay in perfect condition unopened for up to nine months. Once opened, our coffee should be kept in an airtight container to extend the life of the bean. Coffee beans can also be frozen, providing an even longer means of preserving that freshly roasted taste and aroma.