Coffee Clickbait Goes Bananas

Banana and coffee for breakfast

New research on coffee and climate change indicates an urgent situation for crops at origin

Behind the headlines on the future of coffee, according to science – and how you can get involved.

By William (Bill) Murray, NCA CEO & President
Connect on LinkedIn


Complete with the typical clickbait-style headline, a recent article intoned that the global population is imminently doomed to a world without coffee – and “not much” can be done about this “on a personal level.”

Sounds grim.

But it could be easy to miss the glimmer of hope buried in the last line:

This future could look bleak for morning coffee drinkers, but with the help of farmers and scientists, our cup of joe can be protected.”

Continue reading

NCA Member Spotlight: AMI

jisu-han-490414-unsplash

Read previous NCA member spotlights, or check out our complete list of members


AMI logo

COMPANY: AMI
LOCATION: Bristol, UK
TWITTER: @contact_AMI
FACEBOOK: /AMI
NCA MEMBER SINCE: Nov. 2018


What does AMI do?

AMI is Europe’s largest consultancy dedicated to providing business information for the global plastics industry.

With more relevance to the coffee industry, AMI’s lead packaging consultant, Martyna Fong, has championed the development of the single serve capsules expertise. She has a thorough understanding of the supply chain, global trends, and technical innovation in the segment.

AMI is keen to assist the NCA community with its market intelligence as well as specialist single serve capsules conferences – in North America and in Europe.

Continue reading

Building a Legacy of Leadership: NCA Chair on Family Values and Coffee’s Next Generation

Join the NCA Next Generation council for a professional development breakout session and networking event at the NCA Convention in Atlanta, GA

MG9A2097

Michael Gaviña delivering his General Session remarks at the 2018 NCA Convention

Exclusive Q&A: Michael Gaviña, F. Gaviña & Sons

“We really have something special, we have a very collegial industry that is passionate about a product that our customers hold dearly.”


Michael Gaviña is the current of the National Coffee Association. He is a fourth-generation executive at F. Gaviña & Sons, Inc. (FGS), responsible for pricing raw materials and managing inventory. A Coffee Quality Institute Q grader, he joined FGS in 2002 as a buyer. He is has served as CFO of DF Roasters since 2015.

Here, talks to Next Generation Council Communications subcommittee member Kyle Bawot about what he’s learned over his career, the challenges ahead for coffee businesses, and his hope for next generation of industry leaders.

Continue reading

Infographic: Coffee Brands See Stellar Growth in Amazon Sales

feliperizo-co-heart-made-1224617-unsplash.jpg

Amazon’s food and beverage category has posted $4.75 billion in sales so far in 2018, making it the online retailer’s fastest growing segment, according to Automatic Vending watch.

And coffee continues to lead category. According to Edge Market Share, coffee sales on Amazon have totaled more than $140 million so far this year – and are expected to increase.

If the first wave of coffee was defined as having packaged coffee available in the home in packaged formats, the fourth wave may be the idea of having premium coffee available everywhere, all the time.

“It all begins with the coffee shop,” says Michael Schaefer, Euromonitor, in Food Navigator USA.

Continue reading

TRUE Green & Roasted Coffee Taste Descriptions

Green-coffee-beans-598148512_4000x2670.jpeg

Exploring TRUE coffee descriptions: Trustworthy, Realistic, Understandable, Enticing

A Shared Industry Vocabulary to Keep Us On the Same Page

Learn more about coffee quality: Join Blue Donkey Coffee for a specialty coffee cupping at the 2019 NCA Convention in Atlanta, March 7-9


Part I: How To Communicate TRUE Coffee Quality

The following article was originally published as the first installment of a 2-part special series in Tea and Coffee Trade Journal in the July/August 2018 and September 2018 issues

By Spencer Turer, Coffee Enterprises – via LinkedIn


Aroma and taste descriptors are most easily understood when primary flavors are referenced for the perceived attribute.

When attributes are categorized into groups it becomes difficult to understand their meaning without additional training or explanations. Confusion is created when conclusions are used for flavor descriptions, or when adjectives or verbs are used in place of nouns when presenting descriptions.

Continue reading

Helicopters, Piranhas, and … Coffee?

NCA Convention from National Coffee Association USA on Vimeo.

 

NCA Convention from National Coffee Association USA on Vimeo

Introducing the 2019 NCA Convention Keynote Speakers


At the National Coffee Association, we love to talk coffee. But sometimes it pays to get a fresh perspective.

The 2019 NCA Convention keynote speakers were selected for their empowering messages and captivating stories.

Join us – and decision makers from across the supply chain – for the premier coffee event of the year in Atlanta, GA, March 7-9, 2019.

Continue reading

How To Communicate TRUE Coffee Quality

Baristas training to make the perfect cup of coffee

Learn more about coffee quality: Join Blue Donkey Coffee for a specialty coffee cupping at the 2019 NCA Convention in Atlanta, March 7-9


The following article was originally published as the first installment of a 2-part special series in Tea and Coffee Trade Journal in the July/August 2018 and September 2018 issues

By Spencer Turer, Coffee Enterprises – via LinkedIn

“Coffee professionals are enthusiastic, passionate and place a high priority on product education – but we often create jargon and use insider’s vernacular not easily understood by consumers.”


How do we encourage or persuade customers to try our coffee?

Communicating the virtues of the coffee will attract the attention of buyers, for both green coffee and roasted coffee.

The success of any beverage program starts with quality: how does it taste? Branding, promotion and merchandising will capture the first sale, but only quality will keep your customers returning time after time.

Together we will explore how to create TRUE coffee descriptions:

Trustworthy, Realistic, Understandable, Enticing.

Continue reading

Two Compounds in Coffee May Work Together to Fight Parkinson’s and Protect Brain Health

laura-johnston-658706-unsplash (1).jpg

New research suggests that coffee’s potential health benefits are about more than caffeine.

via ScienceDaily


Rutgers scientists have found a compound in coffee that may team up with caffeine to fight Parkinson’s disease and Lewy body dementia — two progressive and currently incurable diseases associated with brain degeneration.

The discovery, recently published in the Proceedings of the National Academy of Sciences, suggests these two compounds combined may become a therapeutic option to slow brain degeneration.

Continue reading

Coffee: The Best Health Habit of All?

breakfast-caffeine-cappuccino-1447476

What science can teach us about coffee.

By Dr. Bob Arnot, author, The Coffee Lover’s Bible


Coffee may be the greatest nutritional miracle in our world today. What other delicious beverage gives you such a bright, optimistic outlook while making a tremendous impact on your overall health, well-being, and longevity?

Coffee is also one of the greatest indulgences, a sensory experience that rivals the best wines. How else can you make such a robust improvement with such minimal effort. That wasn’t always the case.

I’ve written more than a dozen books on nutrition including two on Coffee. When I was chief medical correspondent for Dateline NBC, Today, NBC Nightly News, and CBS Evening News from the 1980s into the 2000s, and most recently as a contributor on Dr. Oz, we were always on the lookout for the next great nutrition story.

Ironically, we were alert to stories about why coffee was bad for you. At that time, coffee had a reputation for causing harm, and most people feared that it was unhealthy.

Why?

Continue reading