What’s ahead for the international coffee industry?
The USDA recently released their biannual report, which includes data on U.S. and global trade, production, consumption and stocks, as well as analysis of developments affecting world trade in coffee.
Key highlights from the 2016/17 forecast include: Continue reading
By Tyler Hubbell
This post originally appeared on the Repsly blog
In one form or another, chances are almost everyone you know starts their day with coffee – be it home-brewed, bottled, or purchased hot or iced from a coffee shop. As longstanding as its popularity may be, the coffee industry is in the midst of a rapid change.
As millennials’ fast-paced lifestyle becomes ubiquitous, consumers are preferring to get their caffeine on the go. In turn, retailers are experimenting with novel ways to speed up ordering and get busy shoppers back in their stores.
Here are the five coffee industry trends that will dominate 2017: Continue reading
© Conservation International/photo by Miguel Ángel de la Cueva
McDonalds’ recent pledge to change how they source all of their coffee by 2020 is the latest sign of growing consumer demand for more sustainable products – especially in the coffee industry.
Even if you don’t work in the industry, coffee is likely essential to your career. At-work coffee consumption is rising, according to National Coffee Drinking Trends data.
But which professionals are consuming the most? I Love Coffee made the following infographic based on the results of this survey on coffee consumption trends in the workplace.
Check out I Love Coffee for more coffee infographics
By Kyra Auffermann, National Coffee Association
Our industry is facing a range of unprecedented challenges. The coffee supply chain is incredibly complex – and interconnected. This can create a lot of uncertainty for businesses trying to succeed in such a competitive market.
But with a shift in perspective – and by asking the right questions – potential problems can become opportunities.
Check out the following list of the top challenges facing coffee companies today. (And if you’re interested in learning more, join leaders from across the industry at the NCA Coffee Summit, Oct. 26-28, Miami, FL.)
Traditional drip brewers are still the most common method of preparing coffee in the US, according to the NCA’s 2016 National Coffee Drinking Trends (NCDT) data.
But the way we drink coffee is changing. As the specialty coffee scene continues to gain momentum (especially among those Millennials), today’s consumers have seemingly endless options – and gadgets – available to make the perfect brew.
…In fact, it can be a little overwhelming.
Fortunately, AndOrange Motion Design created this 75-second animation that breaks down six different methods: Moka pot, vac pot/syphon, AeroPress, French press, Chemex, and pour over. (Visit this guide to learn about cold brew.)
While the video offers brewing times, keep in mind that these are only estimates. As the folks over at Perfect Daily Grind note,”Brew time varies depending on the grind size, water temperature and volume, and more – so don’t be afraid to experiment, especially if you find you prefer a shorter/longer period of extraction. After all, it’s you who’s drinking that coffee.”
With that in mind, enjoy:
H/T: Perfect Daily Grind
By Kyra Auffermann, NCA
As a Brooklyn-dwelling Millennial, I get a lot of questions from my parents (and Bill Murray) about the latest hipster nonsense – from Pokemon Go* to the definition of “fleek.” My answers often seem to leave them more bewildered than they were before.
Recently, my dad asked me about this “cold brew”thing he’s been hearing about. And while I can’t help him catch Pikachu (or even a stupid Pidgey), cold brew is one trend that’s accessible to everyone.
* [Ed. note: This reference is outdated less than a month after after publication, but I’m keeping it anyway ¯\_(ツ)_/¯]
The single-serve phenomenon has changed the way Americans drink – and think about – their coffee.
And while recent headlines suggest that the single-serve format is beginning to fall out of favor with consumers, the numbers show a different story. The implications will impact the entire coffee industry – from new practices at origin to R&D to retail.
The NCA’s Single Serve market research report has tracked this trend since 2011. Here are six facts we found especially interesting from the latest data:
Millennials have a lot of feelings about their coffee.
Coffee consumption and purchase decisions among the youths are driven by emotions, according to new research from NCA member S&D Coffee and Tea and research firm Datassential.
“For them, coffee is not just a drink, it’s an experience, so descriptors that are solely focused on the bean (such as “bold” or “Arabica”) or basic needs (such as “fresh” or “convenient”) only address one component of the picture,” S&D reports. [Read the full study PDF.]
A big part of this picture is consuming sustainable coffee: 45% of participants say that they think more positively of purveyors who sell a sustainably sourced product, and a quarter claim that they would go “out of their way” to get it.
Yet data from the 2016 NCA National Coffee Drinking Trends shows that 28% of coffee drinkers don’t know if coffee is grown in a sustainable way. (Don’t try to trick them, though – Millennial customers are savvy and suspicious of unsupported claims.)
The market is changing fast, and many companies face unprecedented challenges. But this is also an exciting time for the coffee industry to tap into our potential. We have new opportunities to reach consumers through communication, passion, and innovation.
So how can you connect with the next generation of coffee lovers? Here’s what the latest market research says. Continue reading