Mihai Panfil, the owner of one of the famous cafes to go from Bucharest, emphasizes that the freshly fried coffee is another way to extract and serve coffee. However, this new way of serving coffee has made the older companies afraid, because people are used to a certain taste of the past and they are not eager to accept the
Author: Sladjana Aleksic Davitkovic
5-to-Go coffee shop chain in Romania is in constant and exceptional development. Its owner, Radu Savopol, has the goal to expand his business, resulting in 5 to go coffee shops found in 70 locations nationwide, and by the end of 2018 it will approach 100 units.[user_id] The 5 to go chain encompasses 65 locations, and it is visited by approximately 220,000
The constant price changes are happening due to changeable weather conditions and climate change, since the damage to the Brazilian crop in 2014 resulted in the higher price instability. The increasing global production is resulting in the profit decline, especially affecting growers.
The International Coffee Organization is constantly trying to provide a more stable relationship between supply and demand, but the price wars between supermarkets have been emerging in recent years due to the fact that there is a risk that the premiums paid to smallholders will be crushed by the supermarkets. [Sign in to continue]
The concern for sustainability is having a strong impact on the coffee market. The production of the sustainable coffee is in constant rise, as well as the sales in Europe. Besides niche labels (e.g. organic), various schemes focus on mainstream labels like 4C, UTZ Certified as the fastest-growing label on the Dutch market, and Rainforest Alliance as the leading one in the UK, while organic certification is interesting in Germany. [Sign in to continue]
The coffee market has changed into an increasingly concerned sector in terms of quality and sustainability, based on the awareness of the impact of climate change and new consumer demands.
The first wave included the increase in the quantity and guaranteed quality and taste.
The second wave resulted in making the difference in quality and flavor of coffees.
The third wave is constantly implanting in various countries taking with itself the experience of drinking coffee and the distinctive methods of roasting and [Sign in to continue]
Similar to the National Coffee Association of the United States, the British Coffee Association has for the first time established a sustainability committee, whose mission and aim is to provide a platform for a more sustainable coffee industry in the UK. The committee wants to achieve a common consensus of social, economic and environmental opportunities and challenges within UK coffee industry. The largest UK
Newly made British designed grinder is coming to our markets with the aim to bring professional features to the consumer class. What makes this grinder special are hardened steel conical burrs 63 millimeters in diameter, the adjustment mechanism and the rotation speed of 330 RPM delivering fine grinds with the noise that is much quieter as opposed to all competitive
According to dailycoffeenews.com, the Lume has recently surprised all coffee-loving hikers and campers, by offering them a portable burr grinder which can be used wherever and whenever they happen to be, preserving coffee quality even if the amount of coffee for 50 cups can be grinded. It is the lightest auto-grinder on the market, only the size of a bottle and
The president and chief designer Chad Bowker, together with the chief engineer Wade Wright in Capsule Mfg. (company which raises the coffee bar to an engineered machine), came up with the upgraded version of the Barista Capsule and Alpha Station, a coffee-shop service counter, now including a whole line of Capsules with more components added to the existing system. According
According to dailycoffeenews.com, once you have a coffee company, the necessary thing is the training of your employees and a considerable investment in it is important. No matter who is being trained, the staff in a company’s café or baristas, the equipment, space and time for the training is usually very expensive and demanding. Google’s Daydream Labs conducted an experiment trying to