Year in Review: Our Top 5 Coffee Posts of 2017

nathan-dumlao-446301.jpg

2017 was a big year for coffee.

What – and where – we drink is changing. Specialty trends moved into the mainstream, from the cold brew craze to the rise of RTD. Today, consumers have unprecedented control to customize their beverage, from unique flavors to nutrition-driven additives (oat milk, anyone?).

To reflect how these changes are reshaping our industry, the NCA even added a new “gourmet” category to our National Coffee Drinking Trends report.

Yet at the same time, the fundamentals of coffee remain as relevant as ever.  Whether you’re a brewing beginner or a brilliant barista, understanding the basics of what makes a quality cup is still crucial to developing and refining new brew methods and flavors. For instance: Extraction will always be a factor, and your equipment needs to be clean.

We’re looking forward to what the next year will bring – we’re seeing a lot of exciting new research on coffee and health, opportunities to improve industry best practices, and critical developments in sustainability.

But the New Year is also an opportunity to reflect on where we’ve been. Here are the most popular NCA blog posts in 2017, highlighting the importance of both innovation and tradition in the world of coffee.

Continue reading

Is Cold Brew Good For You?

The following post is adapted from Harvard T.H. Chan School of Public Health News 

Iced latte on leaf patterned tea towel

Science shows coffee can have major health perks at any temperature.

Summer’s hottest drink is also a healthy way to beat the heat.

Cold brew coffee — made by steeping coffee grounds in cold water overnight or longer — is just as healthy as regular coffee, according to Frank Hu, Ph.D., chair of the Department of Nutrition at Harvard T.H. Chan School of Public Health, in a recent Health.com article.

Continue reading

Addressing an Aging Population

StockSnap_8C35014CE3.jpg

Report highlights coffee’s potential role in reducing cognitive decline

Moderate coffee consumption (3-5 cups per day) may protect against age-related cognitive decline and related neurodegenerative diseases such as Alzheimer’s and Parkinson’s, according to a new report from the Institute for Scientific Information on Coffee (ISIC).

This research supports mounting evidence suggesting that “long-term coffee intake could be a viable strategy for reducing the risk of Alzheimer’s disease, Parkinson’s disease, and other diseases associated with aging.”

Key highlights about coffee from the report include: Continue reading