What is Waved Coffee?
The coffee industry is no stranger to innovation, but when we first learnt about wave technology and it's groundbreaking development we were blown away.
I had the incredible opportunity to taste the world’s first wave processing experiments, led by Jack Simpson from Axil Coffee Roasters and Gary Ong at Waved.
This new approach came about when waving espresso and waved milk gained popularity in Jack’s 2024 World Barista Championship (WBC) routine, in Jack Simpsons routine he promised to revolutionise more than just the final cup of coffee.
What is Wave Technology in Coffee?
Wave technology was originally designed as a disinfectant tool for cleaning and the creators are exploring new industries where this technology could be applied.
This technology is available in both a contactless and contact wave machine to alter the structure and composition of coffee and other beverages, affecting their flavour, texture, and overall experience.
This process is called 'Waved' as it is done by emitting a frequency of electromagnetic waves into the liquid and molecularly changing the structure of the liquid.
This waved process disinfects and energise the water and polar molecules within our beverages to alter the taste and make them more anti-oxidising, this process has since been applied to wine, alcohol, juice and now coffee and milk.
Jack and Gary are at the forefront of applying this wave process to the coffee processing industry and the results are nothing short of impressive.
Tasting the Difference: Waved Espresso and Waved Milk Coffee
During the tasting session, we started by comparing traditional espresso to waved espresso. In just three seconds, the structure of the waved espresso was noticeably different.
The waved espresso showcased more clarity and reduced acidity, and the mouthfeel and overall structure were significantly altered.
It was fascinating to taste how such a short exposure to the wave technology could result in a completely different coffee experience and change of taste.
Next, we tasted a latte made with cryodesiccated milk that had been waved for a much longer duration (a couple of hours on the contactless wave machine).
The result was an incredibly sweet and creamy texture in the milk, creating a latte that was unlike anything I had tasted before.
While the milk coffee was delightful, my favourite part of the experience was tasting the waved espresso side by side with a traditional one, allowing us to directly compare the impact of this new technology on flavour and taste.
The Impact on Coffee Farming and Beyond
Beyond the cup, Jack and Gary spoke passionately about their experiences visiting coffee farms. They highlighted the eagerness of farmers to innovate and experiment with new technologies like wave processing.
These farmers have made significant sacrifices to grow rare coffee varieties, driven by a desire to explore new frontiers in flavour, quality and oportunity.
Overall, it was eye opening to see the potential of wave technology to transform the coffee industry.
What started as a tool for disinfection is now expanding into new markets, including wine and other beverages.
The possibilities for wave technology are vast, and its application in coffee is just the beginning.
As more roasters and baristas experiment with this technology, we can expect to see even more exciting developments in the future of the coffee industry.
