People are becoming more knowledgeable about coffee, but at a Bloemfontein coffee shop, the focus is less on brewing methods and more on knowing what they want, such as whether they prefer a single or double espresso.

“Those were not the questions we usually got. Now, people are a bit more knowledgeable in terms of what they know they want,” said Wikus Jr Botha of Coffee Talks in Rayton.

One of the biggest coffee trends is the growing popularity of alternative milks, which he said has increased while significantly flavoured coffees, such as hazelnut lattes, have also gained popularity.

Wikus believes the difference between a coffee enthusiast and a coffee snob comes down to attitude, but Adriaan Botha, owner of Bloemfontein Coffee Roasting Co., says there is little difference between someone who enjoys their coffee and a coffee snob.

Wikus Jr Botha of Coffee Talks in Rayton. Photo supplied

“People who are particular about their coffee are often willing to pay a premium for a quality product,” says Adriaan.

Wikus, however, says being knowledgeable about coffee only becomes snobbery when someone starts looking down on other people’s preferences.

Bloemfontein coffee culture has matured a lot with customers having higher expectations and greater awareness of quality. “Coffee shops have had to become more intentional about why they serve, to serve a mediocre cappuccino is not good enough anymore,” says Wikus.

There is a lot of young people who are experimenting with coffee, particularly frappes and iced coffees, believes Adriaan. “I would like to see more young people experimenting with different types of coffee.”

Adriaan Botha, owner of Bloemfontein Coffee Roasting Co. Photo supplied

The city’s coffee culture has had higher expectations and greater awareness of quality, while still maintaining a strong sense of community, says Wikus.

There is still education and experimentation needed, particularly around different coffee flavours and African coffees.

While Bloemfontein’s coffee culture may be becoming more serious about quality, the city’s coffee shops believe there is still room for customers to experiment and learn more about what is in their cup.

OFM News/Siyakholwa Mbatyzwa sm

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