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.
New research suggests that coffee’s potential health benefits are about more than caffeine.
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.
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.
Changing from conventional to more sustainable practices
By Morten Scholer, former UN advisor and author of the recent book Coffee and Wine: Two Worlds Compared
The following post is first in a two-part series
Almost half of all coffee is produced under one of the recognized sustainability standards. That’s 70 million bags, or four million metric tons.
However, only around a third of sustainably recognized coffee is eventually traded and labelled as sustainable – a discrepancy that is being addressed by all parties involved in attempts to reduce the gap.
Daiane Vital embracing her mother Vanilda de Souza Vital, south of Minal Geraris Brazil. Photo: Danielle Sereio
“The industry must do a better job at telling coffee’s history, beyond those who carried the bean throughout different parts of the world…”
– Phyllis Johnson, BD Imports, NCA Board Member
In the most recent issue, Roast Magazine published an insightful and important article by Phyllis Johnson, NCA board member and BD Imports president & co-founder.
“Strong Black Coffee, Why Aren’t African Americans More Prominent in The Coffee Industry?” features perspectives from 14 black coffee professionals.
The following is a summary of the original piece, with new reflections and an update from Johnson’s recent trip to Brazil during International Coffee Week.
Applications for the NCA 2019 Origin Charity of the Year Award are due December 10. Learn more.
By William, (Bill) Murray, NCA CEO & President
Connect on LinkedIn
Now more than ever, our communities and neighbors could use a helping hand. In the coffee industry, our community crosses borders with our supply chain, and giving back is no longer optional.
Here at the National Coffee Association (NCA), we decided about a year ago that – rather than starting yet one more program to help others – we were uniquely positioned to help in a different way.
Research suggests coffee associated with approximately 25% lower risk of type 2 diabetes
via the Institute for Scientific Information on Coffee (ISIC)
A report titled “Coffee and type 2 diabetes: A review of the latest research” highlights the potential role of coffee consumption on the reduced risk of developing type 2 diabetes, and the potential mechanisms involved.
A new study found that coffee drinkers are actually more sensitive to the bitter taste of caffeine.
Coffee is a complex beverage – and it’s experienced differently by everyone.
Your appreciation (or not) of coffee is largely driven by genetics, which control a host of factors raging from your caffeine tolerance to sensory perception.
A new study from Northwestern University, recently published in Scientific Reports, found that coffee lovers aren’t less sensitive to the bitter taste of coffee – instead, the opposite is true.
This suggests an interesting psychological phenomenon behind our love of coffee.
Behind the scenes with the President & CEO of the National Coffee Association USA
William (Bill) Murray has served as President and CEO of the National Coffee Association (NCA) since 2014, following leadership positions at the Public Relations Society of America and the Motion Picture Association.
And clearly he’s kept caffeinated. In a few short years, the NCA has evolved as an organization to provide enhanced member benefits and educational opportunities, while also serving as a critical advocate on key industry issues like the Prop. 65 labeling case in California.
Here, he talks to Zach Olsen, Regional Sales Manager at Bunn USA and incoming Chair of the NCA Next Generation Council, about his career, the coffee industry, and Caddyshack.
Both caffeinated and decaf coffee showed the protective effect against cognitive decline
Drinking coffee has previously been linked to a reduced risk of Alzheimer’s and Parkinson’s diseases. Now, scientists may be closer to understanding why.
New research from the Krembil Research Institute examines how coffee helps protect against long-term cognitive decline — and it turns out that the roast might matter.