The European market is a highly knowledgeable one, but most European coffee consumers cannot tell the quality difference in products. So, where are consumers driving their preferences?
Month: November 2018
Christmas and New Year are one of those times when you can really use the season to take more money, but planning is essential. Here you are 7 Advice tips for helppinghelping your coffee business at Christmas.
At the moment there is no perfect coffee grinder, there is only the right one to satisfy your tastes in preparing the type of coffee you prefer to drink.
Since the invention of single-use coffee pods in 1997, their market share continued to grow and still does today, surpassing even drip coffee in 2011. Is it the new field into invest? Lean more
A few years ago, a lot of natural coffees were defined as fermented ones. Today, the cursor moved to accept more natural processes and therefore, natural coffees. Flavours are described as “complex” in opposition with “clean cup” for the coffees processed with the washed method.
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Australia, a country known only for Kangaroos and koala bears, has become one of the biggest consumers of coffee.
Australians have a real love for coffee, they have their favourite style, shop, barista and are now spreading their culture across the globe.
The United States has become the largest consumer of coffee across the globe.
The widespread of chains such as Starbucks and their popularity among millennials helped develop the modern American coffee culture and in the last years the consumers of coffee are getting younger and younger, starting at 14 years of age for the youngest Millennials. The coffee craze is also starting earlier in life.
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In the New World Coffee Order, import and export operators become ambassadors of origin, improving the relationship of brands with the communities and the quality of the growing coffee.
A good idea to meet the needs of customer tastes comes from Colombia, it is Barrique Rum Fermentation, the fermented coffee inside Rum barrels, a very particular way of processing green coffee.
Will automation improve the quality and consistency of coffee – such that the role of barista will disappear? And what will be the new role that the coffee shops will play?