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Category: In-depth Insights
According to the National Coffee Association (NCA), the percentage of Americans drinking coffee every day has risen from 57% to 62% over the past year. Now that is quite an impressive increase! Another factor that has caused this increase was the media attention surrounding a study on coffee consumption published in the journal Annals of Internal Medicine in August 2017. It was the largest ever study based on coffee and mortality which involved more than 520,000 people in 10 European countries. The results were quite dumbfounding, as it concluded that drinking more coffee could significantly improve a person’s life expectancy.
So what has caused this surge to happen?
The history of coffee houses in Europe were developed with the arrival of coffee, a new and delicious drink able to wake up people’s imagination and strength. From wine, the typical drink of pubs, which slows down ideas and conversation, everything changed with the introduction of coffee, a new dynamic and active drink. Europe is covered by different coffee houses, such as the Danish Coffee Collective or Caffè Florian, but where you can drink the best coffee?
In the 90s, about 20% of Brazil’s coffee production presented the so-called ‘Rio defect’, characterized by a strong off-flavour, often described as medicinal, phenolic, or iodine-like. Occasionally, this defect also occurs in coffees from other origins. Sign up to read more…
The coffee market is now clearly split into portioned coffee and Whole grain / Roast&Ground coffee. In Italy, the market share increased by 20% and ESE by 5%, when the overall market is stable. It means that the commodity, simplicity and quality of these products are satisfying more and more consumers.
Now, as a roaster company or independent Barista, you want to launch your own products, how can you do that and what are the main parameters to control when developing your portioned coffee? [Sign in to continue]
When questioning professionals or consumers about influences on coffee quality, factors such as type, variety and origin, processing, sorting, gentle roasting, fresh grinding or the type of preparation are usually named. Very rarely, however, is the temperature is brought into play. According to popular opinion, the best way to think with coffee is “the hotter the better”. This belief needs to be tackled in two ways. [Sign in to continue]
The coffee bean is one of the world’s most valuable agricultural products from the tropics: it’s worth over $100 billion worldwide. The coffee chain is characterised by a huge difference between production and consumption: on one side we have 25 million small farmers producing 80% of the world’s total coffee supply, for less than $2 a day, on the other side we have the “Big Four” coffee roasting companies – Kraft, P&G, Sara Lee and Nestle – buying about 50% of the coffee produced worldwide. This make the relation between buyers and producers in the coffee chain [Sign in to continue]
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]