Cold Brew & Food Safety

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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.

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The Science Behind Better Coffee

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Photo credit: UC Davis Newsroom

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.

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Convenience and Function Will Drive Coffee Market Trends

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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.

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Coffee Energizing Biofuels Research

January 23, 2018 - NREL scientist Phil Pienkos' research at NREL

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.

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What Upsiide Tells Us About Coffee Production and Consumer Perception

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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?

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Swipe Right For Market Research

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What Upsiide Tells Us About Beverage Rankings

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Upsiide is a new idea screening app that is inspired by Tinder. Designed by Dig Insights (the experts behind the NCA’s National Coffee Drinking Trends Report and new Generational 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:

Consumers using the app will be shown an idea (a new beverage idea, a potential claim, a packaging idea, a branding idea a positioning idea, etc.). The idea can be expressed with any combination of text / images / video. The consumer can either like or dislike the idea (by swiping), or request more information. Once two ideas are liked, they are paired head-to-head and the consumer tells us which is best. The winner moves on to the next round.

So what does Upsiide tell us about beverages?

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What I Wish I Knew: Advice From Coffee Shop Owners

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The following post originally appeared in full on the Bond Street Small Business Blog

Starting a coffee business is not for the faint of heart. It will bring blood, sweat, and tears (plus a lot of caffeine).

Yet, there’s still something that makes the pursuit worthwhile.

And as the saying goes, hindsight is 20/20. So what better way to truly learn what it takes to successfully build a coffee business than to turn to those who know best?

The editors at Bond Street asked individuals behind some of America’s best cups  to share what they wish they knew before opening their coffee shops, or other caffeine-infused operations. The result is 33 pieces of advice that all aspiring entrepreneurs would benefit from knowing.

From mistakes made to tricks of the trade, you’re bound to discover at least one nugget of wisdom that will save you time, money, energy, and quite possibly your sanity — or all of the above.

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NCA Member Spotlight: Bühler

“Coffee is part of an ongoing evolution that brings challenges, unleashing new ideas.”

COMPANY: Buhler, Inc.
LOCATION: Minneapolis, MNSnip20170517_3
TWITTER: @buhlergroup.com
FACEBOOK: /buhlergroup
LINKEDIN: Buhler Group

Answers attributed to Oskar Rutishauser, Sales Account Manager for Coffee in North America, Buhler Group.

What does Buhler do?

We provide turn-key coffee plant solutions for the entire spectrum of coffee processing, from green intake of coffee, to cleaning, to roasting, grinding and degasing. [We use] a variety of conveying solutions to integrate total process.

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Cold Brew Is Definitely a Thing, Dictionary Confirms

…. And apparently man buns are, too. 

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Cold brew continues to be one of the hottest trends in the coffee market: About 10% of daily coffee consumers reported drinking it past-day in 2017, via the latest National Coffee Drinking Trends report – up from only 1% in 2015.

And it’s not just for the coffee geeks and hipsters anymore: the popular beverage is now officially accepted into mainstream culture.

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