JEREMY REGAN, HEAD OF COFFEE, JAMAICA BLUE

WHAT GLOBAL COFFEE TRENDS HAVE YOU SPOTTED?

A focus on flavours; you will start to see single origin coffees in more cafes with tasting notes designed for the customer to enhance their coffee experience and look for flavours they might not usually associate with coffee.

The other trend emerging is the quality of café food is dramatically improving: it’s not enough now to serve great coffee and the standard café menu – menus are becoming more adventurous and the plating of food in some cafes is nearly to hat restaurant standard.

WHAT DO YOU THINK IS THE NEXT BIG MARKET CHANGE IN THE WAY WE LIKE OUR COFFEE?

Piccolos will continue to grow in popularity as consumers review their milk intake and demand for alternative milks will increase – soy, almond, lactose free, cashew, coconut and there will be others.

Coffee culture in the UK, especially London, is starting to take shape with an influx of new independent cafes opening.

The US continues to be filter coffee focused in most states, quite often in huge cups by Aussie standards apart from a few cities where espresso culture is really taking off: Seattle, Portland and parts of New York and Los Angeles.

Some major cities in Asia (Shanghai, Seoul and Singapore) are starting to see huge growth in espresso based coffees.