New market research takes a closer look at the most popular late-night study aid (and early morning eye-opener) on campus.
By Brian Sudano, Managing Partner, Beverage Marketing Corporation
It’s been a scorcher on the East Coast so far this summer. But September is approaching soon – which means cooler weather and back-to-school season.
College students are a growing demographic: U.S. enrollment for public or private colleges is estimated to reach nearly 20 million in 2018. And their consumption habits offer some interesting insight into the next generation of trends.
In our recent BMC report, “U.S. College Student Beverage Consumption and Attitudes,” we took a deep dive into college student beverage consumption behavior, which we think is a great way to peer into the crystal ball of the future of the industry. We took an especially close look at student attitudes toward coffee, everyone’s favorite early eye-opener and late-night study aid.
Here’s what we found.
By Karly Nevils, Dig Insights (firstname.lastname@example.org)
This July, it’s going to be a brew-tiful month!
The NCA has released eight new breakout market research reports based on the 2018 National Coffee Drinking Trends (NCDT) study data.
The reports look at the following topics:
New NCA Market Research Reports
- Coffee Brewing
- Health and Coffee
- Coffee Claims
- Coffee at Work
- Gourmet Coffee
- Coffee Preparation In-Home
- Coffee Preparation Out-of-Home
- Tea – available free for a limited time only!
Get fast insight into top consumption trends with new NCA coffee market research breakout reports.
World coffee production for 2018/19 is forecast 11.4 million bags higher than the previous year at a record 171.2 million primarily due to Brazil’s record output, according to the USDA’s “Coffee: World Markets and Trade” report, published June 2018.
With global consumption forecast at a record 163.2 million bags, exports are expected up in response to strong demand. Ending stocks are forecast to rebound following 3 years of decline.
Basket Shapes & Water Quality: Filter Coffee in the UC Davis Lab
By Angie Molina
Article & photos from our friends at Perfect Daily Grind
Lee este artículo en español Filtros Y Calidad Del Agua: Café Filtrado en El Laboratorio
What do you need to do to brew better filter coffee? That’s one of the many questions UC Davis Coffee Center is setting out to answer, through a variety of research projects. After all, there’s nothing like hard science for an answer you can trust.
Professor William Ristenpart, the center’s Director, agreed to talk me through his current work and what we can expect to see in the future, from the impact of coffee filter baskets to water quality and temperature.
By Kyle Freund, Fairtrade America
Coffee continues to be the world’s most-recognized Fairtrade product, representing an estimated 4 percent of the global market. By encouraging direct relationships, sharing of information, and stable prices, Fairtrade can provide both roasters and farmers with greater stability and a quality product.
Fairtrade America, the US-member of Fairtrade International, is preparing to release its annual monitoring and impact report, a compendium of facts, stats and data covering the full supply chain spectrum from origin to store shelves.
Watch the NCA Webinar: Cybersecurity Trends and Threats 2018
The following post is reprinted with permission from the Crowe Horwath Cybersecurity Watch Blog
By Mike Porter, Crowe Horwath
With the release in June 2017 of the newest IBM “Cost of Data Breach Study,” conducted by Ponemon Institute, the web is buzzing with discussions of what a breach costs.
As a result, now is a good time to provide a more nuanced analysis of this report through an examination of the assertions of a variety of recent breach cost reports that attempt to answer similar questions.
By Michael Edwards, Dig Insights
Upsiide is a new idea screening app that is inspired by Tinder. Designed by Dig Insights (the experts behind the NCA National Coffee Drinking Trends Report), the mobile platform connects companies to real-time consumer feedback and powerful analytics.
The concept sounds complicated, but it’s simple to use. Here’s how it works:
Survey respondents using the app are shown an idea (a potential claim, a new beverage idea, a packaging idea, a branding idea a positioning idea, etc.). The idea can be expressed with any combination of text, images, and/or video. The respondent swipes right or left to like or dislike the idea, or can request more information. Once two ideas are liked, they are paired head-to-head for the respondent to indicate which concept they prefer most. The winning concept is advanced to the next round of trade-off.
The NCA used Upsiide to test how consumers react to coffee production information, including certifications, information about the farms where the coffee is grown, information about the coffee strain used in the product, etc.
So, what does Upsiide tell us about coffee production information?
2017 U.S. Specialty Coffee Consumption Trends Infographic
The full version of the following post was first published on SCA News
By Heather Ward
Specialty coffee consumption in the U.S. is growing, and 2017 saw a significant increase in daily specialty coffee drinkers.
Over the last 18 years, the number of daily specialty coffee drinkers has consistently increased, strengthening the consumer demand for specialty coffee.
Let’s take a closer look at the data.
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.