​Anna Nordström – with a license to trend spot

She is one of the greatest coffee experts in Europe and has won medals at the Swedish Cupping Championship and the World Cup Tasters Championship. By day, she is working as a Specialty Coffee Manager at the coffee roaster Löfbergs, where one has to know the latest in the coffee world. Here are Anna Nordström’s thoughts about the hottest trends right now.

First of all, how do you do to keep track of everything that happens in the coffee world?

I get input and inspiration from many different places. Naturally when I meet a lot of other people who work with coffee and when I travel. I also spend time on different online forums where I follow individual baristas and coffee bars as well as large coffee organizations. When I find something extra exciting, I often want to try it myself at one of our coffee bars. The last time that happened I tried Hopped Cold Brew – it was really good!

What will characterize the coffee year of 2018?

Overall, it will be less fuss and stereotypes, and more diversity and authenticity. You do not need a beard and tattoos; everyone is truly welcome in the coffee world no matter your gender, origin or sexuality. Cold beverages will continue to be just as hot at the same time as science increases. We measure, weigh and control the water, the coffee and the equipment to a greater extent in search of the perfect cup.

Three things you absolutely cannot miss if you want to be really trendy?

Hmm... So many exciting things are happening, but if I have to choose three trends I want to highlight:

• Cold coffee – the trend with iced coffee and cold brew coffee is hotter than ever. It is about finding cross-fertilisations with other beverages now. To pressurize your Cold Brew in the same way as a stout (Nitro) or by mixing it with hops, use it in drinks or in your milkshake. Only your imagination is the limit.
• Smart machines – we will use more and more technical aids in our search of the perfect cup. You will need an automatic tamper when making your espresso or a Hipster brewer where you can adjust and control all imaginable settings with an app to get the coffee to taste just the way you like it.
• Stop wasting – last but not least, we will see an increased focus on sustainability. Anything that saves resources is profitable and good for the environment. Coffee is a part of food waste, so you should always drink up all of the coffee that you poured into your cup. Sustainability can also be about making tea of coffee flowers, using environmentally friendly packages or making coffee cups and furniture from coffee grounds. A week ago, I noticed a company that sells edible mugs – I placed an order immediately.

How exciting! And what will be completely dated?

You should naturally let your personal taste decide, not trends. But if you want to be really hip, you should avoid coffee with a lot of cow’s milk. If you still want to make a big latte, use almond, soy or oat milk instead.

Finally, how and what coffee do you prefer to drink right now?

Oh, the million-dollar question! I am waiting for the new harvest of our house coffee from Brazil that we sell in our coffee bars in Stockholm and Karlstad. A medium roast with notes of peach, nougat and milk chocolate. This coffee is even better in a French press or a brewing funnel with paper filter.

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Five quick ones with Anna Nordström

Brew or espresso? Brew.

Light or dark roast? Medium!

With or without milk? Without.

ICE Coffee or Cold Brew? Cold Brew – mixed with dried hops.

At home or in a coffee bar? Coffee bar. Love the buzz, the aromas and the creative atmosphere.