In today’s world, people are looking for more than just an average cup of joe. And because the pandemic is keeping many consumers away from their local coffee shops, there’s a growing trend to recreate the experience at home with unique brews and flavors.
Anaerobic coffee has recently stepped into the spotlight as the next big thing in the category. The variety is processed differently to showcase bold flavors and fresher bean quality, with a roast that tends to be lighter in style, reported VinePair (Dec. 20).
Unlike traditional styles of coffee, which are made using open fermentation, anaerobic coffee is made in a sealed environment—making it a bit more complicated to produce. The beans are put in airtight containers that help control the environment, leading to more fruit flavors and sweetness, according to John Johnson, director of coffee at City Saints Coffee Roasters.
When making anaerobic coffee at home, experts suggest brewing it in a French press or pour-over style coffee maker. Johnson also recommends ensuring the water is high-quality, as water chemistry heavily affects taste.
As consumers move towards healthier lifestyles in 2021, foods containing functional ingredients are anticipated to resonate. Laird Superfood is taking advantage of this trend with the launch of Boost Coffee, a variety containing vitamin D. The brand added functional extracts from red reishi and maitake mushrooms, vitamin D from agaricus mushrooms, and olive leaf to its medium roast coffee beans to create the blend.
Vitamin D is key for immune system health. Each 12 oz. serving of Boost Coffee has 15% of an individual’s daily amount of vitamin D when brewed according to directions.
Single-Serve Coffee Bags
When it comes to food and beverages, consumers want convenience. And for those who also want the experience of brewing at home, single-serve, steeped coffee bags could be the solution.
A stand-out brand developing these products is Chamberlain Coffee. Similar to tea bags, users simply put coffee bags into a cup of cold or hot water and wait several minutes for it to brew. The bags come in five different roast categories.
Another innovative brand making a similar product is Tenterra Coffee, which The Food Institute spoke with in August.
“If you think about the coffee space today, you have instant coffee on your left and expensive coffee on your right,” said founder Michael Riady. “In between, you have the convenience sector-people who want good coffee but want it fast. Our product targets that market in the middle.”