Coffee-To-Go By Country [Infographic]

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Coffee on-the-go is on the rise. In the U.S. alone, it accounts for 45% of total coffee consumption (second only to Japan, a nation once dominated by tea).

Younger coffee drinkers with increasingly mobile lifestyles are are fueling this trend: About one-third of daily coffee drinkers from 13-24 years old get their java exclusively out-of-home, according to the NCA Generational Report 2017.

However, the popularity of coffee-to-go can vary wildly by country. As the specialty coffee movement gains international momentum, more countries are drinking coffee away from home.

But the practice isn’t popular everywhere — yet.

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Is Cold Brew Good For You?

The following post is adapted from Harvard T.H. Chan School of Public Health News 

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Science shows coffee can have major health perks at any temperature.

Summer’s hottest drink is also a healthy way to beat the heat.

Cold brew coffee — made by steeping coffee grounds in cold water overnight or longer — is just as healthy as regular coffee, according to Frank Hu, Ph.D., chair of the Department of Nutrition at Harvard T.H. Chan School of Public Health, in a recent Health.com article.

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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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4 Practical Ways to Teach Second Wave Consumers About Third Wave Coffee

[Editor’s note: If you have no idea what this title means, check out this infographic explaining third wave coffee.]

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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.

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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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My First NCA Event

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]

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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.

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