Video: New NCA Market Research Breakout Reports

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The new series of NCA market research breakout reports offers targeted, in-depth insight into key issues shaping today’s coffee market, in partnership with Dig Insights.

These data snapshots offer deeper insight into some of the most dynamic categories covered in our flagship National Coffee Drinking Trends report – at a price point that’s accessible for everyone.

Watch the video below to learn more: 

 

Key highlights from the report include:

  • 45% of past-day coffee drinkers drank coffee prepared with a drip machine
  • The gourmet coffee beverages category remains strong in 2018 with a past-day penetration sitting at 41%
  • In-home coffee preparation sees a rebound to 2016 levels: 79% consumed a coffee prepared at-home
  • In 2018, 36% consumed a coffee that was prepared out-of-home

Visit the NCA website for more information. 

 

Fresh Brewed Data: New NCA Coffee Market Research Breakout Reports

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The National Coffee Association recently launched 8 new market research mini reports, based on new analysis of 2018 consumption trends data

By Karly Nevils, Dig Insights (karly@diginsights.com)

This July, it’s going to be a brew-tiful month!

The NCA has released eight new breakout market research reports based on the 2018 National Coffee Drinking Trends (NCDT) study data.

The reports look at the following topics:

National Coffee Drinking Trends Breakout research Reports

New NCA Market Research Reports

  • Coffee Brewing
  • Health and Coffee
  • Coffee Claims
  • Coffee at Work
  • Gourmet Coffee
  • Coffee Preparation In-Home
  • Coffee Preparation Out-of-Home
  • Tea – available free for a limited time only!

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Which Type of Coffee Drinker Are You?

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New research identifies three main groups of caffeine sensitivity among individuals.

Genetic differences help explain why everyone experiences coffee’s effects differently.

via Coffee & Health

Coffee drinkers fall into one of three major groups based on their caffeine sensitivity, according to physician and author Dr J.W. Langer, in a new report authored for the Institute for Scientific Information on Coffee (ISIC).

The report, “Genetics, Metabolism and Individual Responses to Caffeine,” draws on existing research to explain how the body metabolizes caffeine, why some people are more affected by caffeine than others, and how healthcare professionals can take this into account when advising patients.

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Your Coworkers Really Are More Likable After Coffee, Science Confirms

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Coffee can make meetings tolerable more productive – and positive

Coffee Brews Better Group Performance, UC Davis Study Finds

First Research on the Effects of Caffeine on Group Work

The following post was originally published by UC Davis News

By Brad Hooker and Julia Ann Easley 

 

Planning a meeting? Serving coffee can focus group discussion, boost involvement and leave members feeling better about their own and others’ participation.

Those are the findings of new research on the effects of caffeine on group performance from the Graduate School of Management at the University of California, Davis.

Decades of coffee research have explored its effects on the individual, but this study is the first on the effects on performance in group tasks.

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The Science Behind Better Coffee

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Photo credit: UC Davis Newsroom

Basket Shapes & Water Quality: Filter Coffee in the UC Davis Lab

By Angie Molina

Article & photos from our friends at Perfect Daily Grind

Lee este artículo en español Filtros Y Calidad Del Agua: Café Filtrado en El Laboratorio

What do you need to do to brew better filter coffee? That’s one of the many questions UC Davis Coffee Center is setting out to answer, through a variety of research projects. After all, there’s nothing like hard science for an answer you can trust.

Professor William Ristenpart, the center’s Director, agreed to talk me through his current work and what we can expect to see in the future, from the impact of coffee filter baskets to water quality and temperature.

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Fairtrade Data Points: Monitoring & Impact Preview

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By Kyle Freund, Fairtrade America
Follow: @krfreund

Coffee continues to be the world’s most-recognized Fairtrade product, representing an estimated 4 percent of the global market. By encouraging direct relationships, sharing of information, and stable prices, Fairtrade can provide both roasters and farmers with greater stability and a quality product.

Fairtrade America, the US-member of Fairtrade International, is preparing to release its annual monitoring and impact report, a compendium of facts, stats and data covering the full supply chain spectrum from origin to store shelves.

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Coffee Energizing Biofuels Research

January 23, 2018 - NREL scientist Phil Pienkos' research at NREL

Photo illustration by Dennis Schroeder, NREL

By Phil Pienkos, NREL

When it comes to sustainability in the coffee supply chain, industry members have been finding creative ways to conserve on every level, from the farm to the coffee shop. But what happens to the grounds after the coffee’s brewed?

Many coffee shops already have composting programs, but what if there were a way, not only to divert used grounds from the landfill, but to use those grounds to produce energy? Research at the National Renewable Energy Laboratory (NREL) is exploring this question — and is starting to see some exciting developments with help from the coffee industry.

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Coffee Through the Ages [Infographic]

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Younger coffee drinkers are changing the market – from specialty brews to coffee shop culture. To stay competitive, companies will need to keep up with their customers.

The NCA Generational Report: Coffee Through the Ages takes a look at key consumption preferences and patterns, highlighting emerging trends and opportunities.

(And, to reflect the reality of how we’re drinking coffee today, this is the first NCA report to release teenage coffee consumption data.)

Here’s a quick look at some of the highlights from the research:

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Swipe Right For Market Research

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What Upsiide Tells Us About Beverage Rankings

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Upsiide is a new idea screening app that is inspired by Tinder. Designed by Dig Insights (the experts behind the NCA’s National Coffee Drinking Trends Report and new Generational Report), the mobile platform connects companies to real-time consumer feedback and powerful analytics.

The concept sounds complicated, but it’s simple to use. Here’s how it works:

Consumers using the app will be shown an idea (a new beverage idea, a potential claim, a packaging idea, a branding idea a positioning idea, etc.). The idea can be expressed with any combination of text / images / video. The consumer can either like or dislike the idea (by swiping), or request more information. Once two ideas are liked, they are paired head-to-head and the consumer tells us which is best. The winner moves on to the next round.

So what does Upsiide tell us about beverages?

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