Coffee can make meetings
tolerable more productive – and positive
Coffee Brews Better Group Performance, UC Davis Study Finds
First Research on the Effects of Caffeine on Group Work
The following post was originally published by UC Davis News
By Brad Hooker and Julia Ann Easley
Planning a meeting? Serving coffee can focus group discussion, boost involvement and leave members feeling better about their own and others’ participation.
Those are the findings of new research on the effects of caffeine on group performance from the Graduate School of Management at the University of California, Davis.
Decades of coffee research have explored its effects on the individual, but this study is the first on the effects on performance in group tasks.
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.
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.
57% of US workers are less than “very satisfied” with their workplace coffee area.
NCA National Coffee Drinking Trends 2018
NCA Webinar: Office Coffee Service Challenges
Featuring David Sprinkle, Packaged Facts
April 11, 1-2 PM EST Now Available On-Demand For NCA Members
PR Newswire — Coffee and coffee drinks made/dispensed at work play a primary role in meeting employed coffee drinkers’ at-work coffee procurement needs, according to Office Coffee Service in the U.S.: Market Trends and Opportunities, 3rd Edition, an upcoming report from market research firm Packaged Facts.
But given the importance employees place on various coffee-related attributes, employed coffee drinkers’ satisfaction with those attributes falls short when applied to their workplace, which suggests that employers can win points by enhancing coffee-related products and services (most employees believe they should not have to pay for coffee at work anyway). Doing so may also translate to growing the bottom line, since employees are likely to view coffee as a productivity tool.
David Roche, Coffee Quality Institute Executive Director, will present Emerging Trends in Coffee Processing during the NCA 2018 Convention in New Orleans, March 15-17. (See the full list of educational breakout sessions.)
Here, he explains why the CQI’s work with coffee quality is increasingly relevant today, and what “Q Processing” means.
There are many industry trends that are rapidly changing the quality of coffee, including new origins, genetics, sensory science, and especially coffee processing.
Coffee processing innovations have changed rapidly in recent years, and many “myths” are being broken. Advances in washed, naturals, honey, and other methods have contributed to a diversity of products and an opportunity for the producer to differentiate their coffee quality.
In fact, processing has the single most impact on quality differentiation and many origins have been experimenting commercially with these methods and applying science.
The NCA 2018 Convention | March 15-17, New Orleans
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.
The following is a guest post submitted to The First Pull. See our guest post guidelines.
By Eduardo Rivera, Compañia Hondureña del Café (COHONDUCAFE)
During a recent weekly visit to coffee farms, as part of our support and monitoring program to coffee farms in Honduras, we came across small farm. Mr. Robinson Jimenez welcomed us into his home. He has been have been growing coffee for quite some time now, and until recently, he has been doing it without any technical training or information that you would find in a classroom.
A lot of coffee growers in Honduras grow coffee as how their father and grandfather did before them. However, this practice is changing. Climate change, economic factors, deforestation and other factors all play a role.
[Editor’s note: If you have no idea what this title means, check out this infographic explaining third wave coffee.]
The following post originally appeared on Perfect Daily Grind
Written by E. Squires and edited by T. Newton
If you’re anything like me, you’ve spent countless hours reading, researching, tasting, traveling, and diving deeper into our favorite drink. You love reading about farmers and their best practices. You spend hours perfecting your brew methods and your espresso shots.
But many, if not most, of your customers won’t be as interested in the minutiae of TDS and coffee processing methods. They simply want a shot of caffeine (plus or minus sugar). Sure, some customers will come for a quality coffee experience. A select few will even want to know everything. But these will be in the minority.
The thing about us in the Third Wave is that we’re desperate to share specialty coffee with everybody – but we can’t. Great customer service means understanding your customers and meeting them where they are, whether it’s simply a morning caffeine fix or a matter of helping them along their coffee journey in small steps.
Yet while you can’t force your customers to appreciate coffee like you do, you can open the door and allow them to walk through it. Getting the balance is hard, so we’ve come up with four practical ways to teach people about Third Wave coffee without preaching or being intimidating.
By Rocky Rhodes, International Coffee Consulting
[Ed. note: The following is an unsolicited post sharing the author’s experiences at the NCA Annual Convention 2017 in Austin, TX. Learn more about contributing a guest post to The First Pull]
I have been in the coffee industry for 21 years now. I feel I am pretty well versed in most things ‘coffee.’ That was until I went to the National Coffee Association Convention.
The attendees are made up of multi-generational coffee companies that have survived and thrived for 50, 60 – even over 100 years. I knew I had a lot to learn at this event.
By Kyra Auffermann, NCA
For today’s consumers, it’s more than “just” a cup of coffee. From extra antioxidants to artisanal craftsmanship, the future of coffee is anything but ordinary.
During the recent NCA webinar, “Coffee Outlook 2017,” Datassential’s Mark DiDomenico shared how the latest food trends are impacting the coffee market: