New! NCA Workshop for Coffee Professionals:
The Business & Safety of Cold Brew | Nov. 6 | Sponsored by: Toddy, LLC
What is cold brew coffee?
“At its core, cold brew is a brewing method, not a serving method,” explains Mark Corey, Ph.D., NCA Director of Scientific & Government Affairs.
Dr. Corey led a team of specialized experts to develop the NCA Cold Brew Toolkit, now available to the entire coffee industry. (Read more background about the report and related food safety considerations.)
The Toolkit offers science-based technical guidance and recommended best practices – visit the NCA website for more details.
While working on the report, we received a lot of questions – from consumers and companies alike – about the beverage market’s hottest trend.
Here are some expert-approved answers to common questions about what “cold brew coffee” really means:
Understanding the trends and food preferences of the Post-Millennials
via Food for Thought, by Stellar
By Scott Mark, VP Operations, Stellar
We’ve been talking about Millennials for years, and rightfully so: They are an influential subset of the population (those born between 1981 and 1996) who have significant buying power today.
However, in addition to considering the factors of today, the most successful food and beverage companies look ahead to prepare for the customers of tomorrow.
Enter: Generation Z.
Demonstrate Your Commitment to Supporting #WomenInCoffee with the IWCA
By Melissa Pugash & Margaret Swallow, Co-Founders, International Women’s Coffee Alliance
Monday, October 1, 2018 is the International Coffee Organization’s 4th Annual International Coffee Day.
Hosted by the ICO, “International Coffee Day is a global celebration of coffee’s long journey from the farm to your local shop — an opportunity to honor the women and men who grow and harvest the coffee we love.”
The seventy-seven member states of the ICO selected “Women in Coffee” as the theme for this year’s International Coffee Day.
4 in 5 consumers say they look forward to fall seasonal items the most
Is this the end of pumpkin spice?
By Amanda Topper, Mintel
The following is an edited excerpt from the Mintel Blog. Read the full post
Wake up and smell the coffee: Pumpkin spice’s reign as top autumn coffee beverage may be coming to an end.
Menu mentions of pumpkin-flavored coffees declined 30% from Fall 2015-Fall 2017, according to Mintel Menu Insights. This decline was driven mainly by a few quick-service restaurants (QSRs).
“Call it a victory for science — or maybe just for common sense.” – The Seattle Times
It was a good news week for coffee science in California.
Earlier this month, OEHHA (the state’s Office of Environmental Health Hazard Assessment agency) proposed a plan that would exempt coffee from Prop 65 required “cancer warning labels” in California after the most recent ruling in the ongoing legislation.
The statement was met with resounding support from scientists and coffee lovers alike.
“OEHHA’s Rulemaking is supported by both the full weight of scientific evidence and law,” wrote William “Bill” Murray, NCA President and CEO, in comments filed Aug. 30. The letter commended the decision and laid out the strong case for coffee in a scientific summary signed by Dr. Mark Corey, NCA’s Director of Scientific & Government Affairs, and Dr. Alan Leviton, Consultant to the NCA Scientific Advisory Group.
Simply put, the research speaks for itself: coffee does not cause cancer.
Then this week, in a groundbreaking announcement, the U.S. Food and Drug Administration sent a letter to Sacramento which emphatically set forth their support for this rule.
What’s right, what’s wrong, and what’s interesting.
The following article is based on this LinkedIn post by William (Bill) Murray, NCA President & CEO
When it comes to coffee coverage in the media, a healthy dose of context (and common sense) is critical.
Take this week’s Daily Mail article, “How Six Cups of Coffee a Day Can Help You to Live Longer,” on new research from the National Cancer Institute (NCI), published in JAMA Internal Medicine.
Let’s take a look of the story, in light of the science:
Help track our industry’s life-saving impact.
By Spencer Turer, Coffee Enterprises
The coffee industry has recognized programs which support social responsibility, environmental stewardship, health issues, gender initiatives, women coffee producers, and sustainable communities at origin — often through the support of companies both large and small.
Here’s an opportunity to help the coffee industry make a big impact, as just one individual.
The American Red Cross is most familiar for their disaster relief services and regular blood drives. Through a coordinated effort (and the wonders of technology), the coffee industry can support a national campaign which provides benefits in our local communities.
The drones could read social cues and biometrics to dispatch caffeine when you need it
Because this doesn’t at all sound like the beginning of a post-apocalyptic dystopia where sentient technology withholds caffeine to control the human population, your coffee may one day be delivered by drone — before you even ask.
IBM has secured a patent for a coffee-delivering drone that reads social and biological cues to know when people will need their next caffeine pick-me-ups, reports USA Today.
When it comes to food safety, materials matter.
By Joseph Bove, PE, Stellar, Vice President, Business Development
This post was originally published on Food For Thought
Whether you’re designing a new food and beverage facility (like a coffee roasting plant) or renovating an existing one, it’s important to consider the materials you choose for to surround your processing — literally.
When it comes to food safety, these features sometimes get less attention than other factors — such as equipment, ingredient storage/segregation and product handling — but they can be a plant’s Achilles heel if ignored.
Here, we’re going to look at the best practices when selecting materials for your facility’s flooring, walls, ceilings, and doors.
By Guillaume Zbinden, Be Green Trading
On behalf of the NCA NextGen Council
Switzerland is an important country for the coffee trade and roasting industry, and serves as the headquarters for several major coffee trading houses and roasters. (The country is even one of the world’s top five coffee exporters.)
This year, leadership from across the international coffee industry will come together for the 9th annual Swiss Coffee Trading Association Gala Dinner, October 11-12, 2018, in Geneva. It’s part of the SCTA Conference & Dinner 2018, “Making Waves.”