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Slow Coffee Trend

With this traditional method of brewing coffee, it's back to basics. Water drips drop by drop on the ground coffee and allows the freshly ground beans to release all their aromas. Coffee flavors and subtlety are thus carefully preserved, and you drink your coffee as you enjoy a good glass of wine! This new slow coffee trend is more ecological, economical and gastronomic.


The preparation of "slow coffee" has led to the rise of a new profession; the barista. This particular coffee sommelier is nothing different from an expert in coffee extraction. Coffee festivals are spreading all over the world, with barista competitions, cuppings (tasting of different speciality coffee origins), with one priority: to discover speciality coffee, being opposed to industrial coffee.

Slow Coffee Trend

Specialty coffee growth

“Slow coffee” owes its success to the parallel development of speciality coffee in France. The Specialty Coffee Association of Europe depicts it as a top-ended coffee with a unique quality, taste and character. The production of speciality coffee displays the dedication which every person and element of the entire coffee chain put in their work. Quality work performed with the required know-how and love – from the coffee farmer to the barista.

Passionate coffee professionals are becoming more and more involved in the search to trace coffee back to its origins by directly meeting its farmers. Most of them transport their selected coffee beans through Belco - a company importing more than 350 containers of coffee each year to French territory to provide exceptional coffee to the greatest roasters.

Over 21 000 stores in the world are dedicated to coffee. And according to an SCA report, dating from the seventeenth of December in 2019, more than 630 stores are devoted to coffee, a market which represented around 321 million sales in 2018.

Growth of Specialty Coffee

Assets of

filter coffee

Even though slow coffee is a worldwide trend, the exponential growth of speciality coffee in France reflects the desire of a return to the original taste. Filtering coffee remains the best extraction method for a complex and rich aromatic taste. This has been and will remain Moccamaster´s promise.

Alain Ducasse especially chose to promote the Moccamaster filter coffee machines due to their capacity to extract the perfect taste out of the coffee beans, which is important for him as this tripled-stared Michelin chef´s main focus is to acquire this specific taste.

Filter coffee has also been recognized for its health benefits, especially as it filters bad cholesterol in coffee.

Assets of filter coffee
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