popularity of coffee is still growing, but the definition of what makes
a ‘good’ cup of coffee is complex.
It might be tempting to think that it is largely subjective, with so many types of coffee grown around the world, so many processes to consider throughout the value chain, and so many local and national preferences.
However, the sustainability of the industry depends on the value placed on certain types of coffee. Local economies can thrive or fail, depending on the desirability of their crop.
growing preference for ‘specialty’ coffee, sold at a premium price, is making the
quality question even more critical. The ability to distinguish specific characteristics
that make some crops more desirable than standard commercial coffee has become
a major consideration over the last 20 years.
Physical characteristics of the bean or cherry are not good indicators of flavor in the cup, so how is this important choice to be made?
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:
Current coffee trends point to an ever-increasing demand in product quality.
Excellent customer service, preparation skills, and organization are rapidly becoming minimum expectations in the café environment.
As coffee quality becomes increasingly important in coffee service, training becomes a critical component of a company’s long-term success. High-quality skills and behavior training remain as one of the industry’s proven methods for increased customer satisfaction and sales growth.
When it comes to training, there are several factors that can impact a trainer’s successes or failures.
In her 2018 workbook, Specialty Coffee Training Consultant Anne Nylander tackles the key training principles organization leaders and educators will need in order to make their program a success.
Here, we briefly cover five of the principles discussed in the book:
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.