“Coffee is both delicious and healthy.”
California’s Misguided Labeling Decision Impacts Coffee Growers & Drinkers
This post was originally published on the Global Farmer Network
By Luiz Roberto Saldanha Rodrigues
When a Los Angeles judge earlier this month finalized a ruling that coffee sold in California must carry cancer warning labels, many California residents may not have paid much attention to yet another labeling requirement.
Ever since voters passed Proposition 65 more than 30 years ago, after all, Californians have watched the steady proliferation of vague statements about chemicals, cancer, and birth defects. They appear almost everywhere, from the windows of hardware stores to signs at Disneyland. They’re so abundant that Amazon even sells them as stickers in rolls of 500.
Many people have begun to ignore these labels because they’re so common and because the information they convey is almost useless.
So why am I concerned if they now also show up on coffee?
The NCA Cold Brew Toolkit draft will be open for coffee industry comment through the end of May
An edited version of the following article was originally published in the May 2018 issue of Tea & Coffee Trade Journal
Cold brew has taken off – and it’s changing the way we drink coffee.
Total retail sales of refrigerated cold brew grew by about 460 percent from 2015 to 2017, reaching an estimated $38.1 million in sales this year, according to research from Mintel.
And, unlike avocado lattes, cold brew is more than a passing trend. About 10% of coffee drinkers reported having cold brew daily in 2017, according to the NCA National Coffee Drinking Trends report – up from only 1% in 2015. Experts predict that this category will continue to drive coffee market growth.
But despite of – or perhaps due to – this sudden popularity, there are still a lot of questions and misconceptions around cold brew. This is especially true for coffee companies that are considering making, serving, or selling cold brew.
The Growing Desire for Functional Coffee
By Vanessa Facenda, Editor, Tea and Coffee Trade Trade Journal
The following post originally appeared on the Tea & Coffee Editor’s Blog
As spring rolls in, consumers start thinking about “form and function.” While this usually means getting “winter bodies” into shape, functionality is playing a greater role in beverages.
Earlier this year, NCA held a webinar entitled, “US Coffee Outlook 2018: Latest Market Trends and Future Market Growth.” Eric Penicka, senior research analyst with global market intelligence firm, Euromonitor International, who was the webinar presenter, noted that the key ingredients for the future are convenience and function. Both will lead to value growth.
Photo: @tanitotoro via @peoplebrewcoffee
[Editor’s note: The NCA Next Generation Council is leading an NCA Instagram photo contest! Follow the National Coffee Association at @nationalcoffeeusa and tag us in your coffee photos with #NCAUSA for a chance to win agreat prize donated by Bunn. Deadline: March 15]
Instagram is a powerful platform for coffee businesses of sizes: the platform has a community of 800 million, with 500 users million using it every day (second only to Facebook, via Hootsuite). And with 80% of Instagrammers follow at least one business, it’s a great way to engage consumers.
There are a lot of great ways to use Instagram to showcase your brand, from promoting new products to sharing a glimpse into your company culture. And fortunately for our industry, coffee is particularly photogenic. But getting that perfect shot (espresso or otherwise) requires more effort behind the scenes than you think.
Over on the MistoBox blog, Melissa Hall reached out to some of the most talented coffee photographers for their top insta-tips on bringing out your coffee’s best side. (Be sure to check out their feeds for even more caffeinated inspiration – and follow the NCA at @nationalcoffeeusa.)
Photo illustration by Dennis Schroeder, NREL
By Phil Pienkos, NREL
When it comes to sustainability in the coffee supply chain, industry members have been finding creative ways to conserve on every level, from the farm to the coffee shop. But what happens to the grounds after the coffee’s brewed?
Many coffee shops already have composting programs, but what if there were a way, not only to divert used grounds from the landfill, but to use those grounds to produce energy? Research at the National Renewable Energy Laboratory (NREL) is exploring this question — and is starting to see some exciting developments with help from the coffee industry.
Coffee sales are making a big difference in the otherwise sluggish restaurant industry, according to a recent article in the Chicago Tribune.
Chain coffee shop locations increased by 6% from 2016 to 2017, reflecting increasing interest in high-quality and specialty coffee across the country. The U.S. has almost 3,000 more coffee shops than it did five years ago.
So what makes coffee special?
2017 was a big year for coffee.
What – and where – we drink is changing. Specialty trends moved into the mainstream, from the cold brew craze to the rise of RTD. Today, consumers have unprecedented control to customize their beverage, from unique flavors to nutrition-driven additives (oat milk, anyone?).
To reflect how these changes are reshaping our industry, the NCA even added a new “gourmet” category to our National Coffee Drinking Trends report.
Yet at the same time, the fundamentals of coffee remain as relevant as ever. Whether you’re a brewing beginner or a brilliant barista, understanding the basics of what makes a quality cup is still crucial to developing and refining new brew methods and flavors. For instance: Extraction will always be a factor, and your equipment needs to be clean.
We’re looking forward to what the next year will bring – we’re seeing a lot of exciting new research on coffee and health, opportunities to improve industry best practices, and critical developments in sustainability.
But the New Year is also an opportunity to reflect on where we’ve been. Here are the most popular NCA blog posts in 2017, highlighting the importance of both innovation and tradition in the world of coffee.
Photo: Robert A. Estremo via Wikimedia Commons
New market research from The NPD Group measured the proliferation of coffee shops in the U.S. by looking at per capita, or the number of coffee shops for every million people.
This post originally appeared on Restaurant Business via S&D Coffee and Tea
Decaf with two raw sugars, half-caf with almond milk and agave, iced Americano with two pumps of caramel syrup: Coffee orders can be as varied and unique as the consumers ordering them.
One consistent aspect, however, is that customization is now an essential part of the coffee experience — a fundamental or basic need and no longer an enhanced need, as confirmed by research from S&D Coffee & Tea and Datassential.
According to their survey of regular coffee drinkers that purchase coffee away from home from a commercial operator or convenience store, the ability to customize is statistically tied with speed/convenience and variety of options as the third most important factor when consumers choose a venue from which to buy coffee. Only price and quality are deemed more important than the ability to add to one’s coffee.
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: