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.
From health and nutrition to the consumption championship, here are some coffee-focused highlights from the (dangerously addicting) New York Times‘ digital archives, The Timesmachine:
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.
And why coffee myths matter.
The following post is based on an edited LinkedIn post by William (Bill) Murray, NCA President & CEO. See the original post.
Recently, there has been interesting coverage in Runner’s World about drinking coffee and exercise, examining the “common wisdom” that coffee makes you pee, and can be a harmful dietetic before a workout.
Janet Colley Morse, Dupuy, at the NCA Convention 2017
The following post is from the NCA Next Generation Group, a National Coffee Association initiative to engage and support young professionals and emerging leaders across the coffee industry. It is part of an ongoing series introducing you to the NCA Next Gen Council.
Janet Colley Morse
NCA Next Gen Council Member
Vice President at Dupuy Storage & Forwarding, LLC
As interviewed by Shelby Westfeldt Mills, NCA Next Gn Council Member Continue reading
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.
COMPANY: Swiss Water Decaffeinated Coffee Company
LOCATION: Burnaby, British Columbia
NCA MEMBER SINCE: 2005
What does the Swiss Water Decaffeinated Coffee Company do?
We decaffeinate coffee using a 100% chemical-free water process that preserves the maximum flavor and character of the bean.
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.
[Editor’s note: If you have no idea what this title means, check out this infographic explaining third wave coffee.]
The following post originally appeared on Perfect Daily Grind
Written by E. Squires and edited by T. Newton
If you’re anything like me, you’ve spent countless hours reading, researching, tasting, traveling, and diving deeper into our favorite drink. You love reading about farmers and their best practices. You spend hours perfecting your brew methods and your espresso shots.
But many, if not most, of your customers won’t be as interested in the minutiae of TDS and coffee processing methods. They simply want a shot of caffeine (plus or minus sugar). Sure, some customers will come for a quality coffee experience. A select few will even want to know everything. But these will be in the minority.
The thing about us in the Third Wave is that we’re desperate to share specialty coffee with everybody – but we can’t. Great customer service means understanding your customers and meeting them where they are, whether it’s simply a morning caffeine fix or a matter of helping them along their coffee journey in small steps.
Yet while you can’t force your customers to appreciate coffee like you do, you can open the door and allow them to walk through it. Getting the balance is hard, so we’ve come up with four practical ways to teach people about Third Wave coffee without preaching or being intimidating.