John “JD” DeMuria, Volcafe, on why the NCA Annual Convention is the “one gathering on the coffee industry that really matters.”
[Video transcript below]
When it comes to coffee, convenience is crucial. Fortunately, a cup of coffee is never far from reach for the majority of U.S. consumers.
More people are drinking coffee out-of-home than ever, reaching a high of reaching a high of 46% in 2017, according to the NCA National Coffee Drinking Trends report. And they’re also opting for more specialty and gourmet beverages.
New market research from the NPD Group shows that coffee shops are popping up across the country to meet this increasing demand. In addition to coffee served at restaurants and other foodservice outlets, there are now 33,129 gourmet coffee shops in the U.S., a 2% increase in units from last year.
Additional highlights from NPD’s Spring 2017 ReCount restaurant census include:
Experience the coffee industry’s leading networking and educational event – the National Coffee Association’s 2018 Annual Convention will be held in New Orleans, March 15-17, 2018.
Younger coffee drinkers are changing the market – from specialty brews to coffee shop culture. To stay competitive, companies will need to keep up with their customers.
The NCA Generational Report: Coffee Through the Ages takes a look at key consumption preferences and patterns, highlighting emerging trends and opportunities.
(And, to reflect the reality of how we’re drinking coffee today, this is the first NCA report to release teenage coffee consumption data.)
Here’s a quick look at some of the highlights from the research:
By Eric Penicka, Research Analyst, Euromonitor International
In recent years, RTD coffee has been dramatically redefined by beverage manufacturers through the advent of cold brew coffee. Cold brew coffee is coffee brewed without heat, with coffee grounds steeped for several hours to extract flavor and caffeine. The end coffee is one which is naturally sweeter, less acidic, more caffeinated and ultimately more artisanal. This kind of coffee is different from traditional iced coffee, which is hot brewed coffee, iced or chilled, and in most cases sweetened and mixed with dairy.
While currently cold brew coffee is typically offered in on-trade establishments (which Euromonitor International would capture under fresh coffee beans consumed in the on-trade), coffee beverage manufacturers have been quick to identify the trend and produce cold brew coffee for RTD consumption. While still nascent, the dust surrounding RTD cold brew’s explosion has slowly begun to settle, with brands such as Stumptown, Califia, and High Brew emerging to define this new niche.
As summer winds down, it’s time to kick off NCA’s 2018 volunteer recognition program. This year we presented the 2017 awards – Lifetime Achievement, Volunteer of the Year, and Honorary Lifetime Membership – to exceptional NCA volunteers who made major contributions to the association and the U.S. coffee industry.
It’s now time to nominate 2018’s honorees. Chances are, you’ve worked with NCA volunteers who deserve special recognition. Please don’t let their contributions go unrecognized! Submit your nominations today, before we reach the September 15 deadline.
The following post is adapted from Harvard T.H. Chan School of Public Health News
Summer’s hottest drink is also a healthy way to beat the heat.
Cold brew coffee — made by steeping coffee grounds in cold water overnight or longer — is just as healthy as regular coffee, according to Frank Hu, Ph.D., chair of the Department of Nutrition at Harvard T.H. Chan School of Public Health, in a recent Health.com article.