Trends come and go. In coffee, this may be more apparent than in many other industries. Every few years, something new seems to emerge as “the next big thing”.
Looking ahead to 2026, we see a number of clear developments. Not hypes, but movements that are already underway and set to become increasingly relevant in the years to come.
Filter coffee as the new standard
Filter coffee has been quietly making a comeback for some time now. Not as a nostalgic throwback, but as a modern choice. More and more professionals and consumers are rediscovering filter coffee as a way of drinking coffee that is clean, approachable and consistent.
There are good reasons for this. Filter coffee allows flavours to shine more clearly than many other brewing methods. From a practical perspective, it also fits well with the way we work and enjoy coffee together. It is usually brewed in larger quantities, making it ideal for sharing with colleagues or guests. It is simpler to prepare than espresso or cappuccino and requires fewer steps. With a thermos or batch brew system, the coffee stays warm for longer while maintaining consistent quality. In offices and hospitality environments, filter coffee reduces pressure on the espresso machine, especially during busy moments, while ensuring that anyone who wants black coffee is served quickly. One brew, multiple cups, the same flavour.
Filter coffee is also increasingly mentioned in health research. Paper filters retain certain oils that, in unfiltered coffee, may contribute to higher cholesterol levels. Filter coffee is also rich in antioxidants. It is therefore no surprise that filter coffee is increasingly seen as a conscious choice.
This belief is not new to us. Five years ago, when Bocca celebrated its twentieth anniversary, we deliberately created the Back to the Future blend. ‘Back’ referred to a return to the days when filter was the most commonly consumed brewing method. ‘Future’ reflected our conviction that filter coffee represents the future. Not out of nostalgia, but because good coffee does not need milk or sugar. When quality is right, coffee is pure, balanced and enjoyable to drink. Not bitter, not sour, just good.
Anyone who would like to explore which coffees work best for filter brewing can find an overview on our website of all the beans we have specifically selected for filter coffee. View all filter-suitable coffees at bocca.nl.
Fewer machines, deeper understanding
Where coffee for many years revolved primarily around equipment, we are now seeing a shift towards knowledge and understanding. The question is no longer just, “Which machine do you use?”, but increasingly, “Why does this coffee taste the way it does?”
This calls for transparency throughout the supply chain and for coffee that has a story to tell. About origin, harvest, processing and roast profile. Filter coffee is particularly well suited to this, as it hides very little. What you taste is what is there.
At the same time, in commercial environments, barista work is becoming increasingly simplified and partly automated, particularly when it comes to milk handling and speed of service. This need not be a problem, as long as knowledge and attention to coffee are preserved. Precisely for this reason, appreciation is growing for brewing methods that are less complex yet still showcase quality and character. Filter coffee fits this perfectly: easier to prepare than espresso, without sacrificing flavour, origin or profile.
For 2026, we do not foresee a revolution in coffee, but rather a reappraisal. Less embellishment, more substance. Fewer distractions, greater focus on what is in the cup. Filter coffee fits seamlessly into this shift. Not as a trend, but as the logical standard for those who choose flavour, quality and conscious enjoyment.
