Does coffee make you lose weight? Can it cure a hangover? Does it make you poop?
Millions of Americans drink coffee every day, but it remains one of the most misunderstood beverages on the planet.
The editors at Thrillist took a look at the facts behind a few widely-held coffee myths and misconceptions, according to science:
The following post originally appeared in Tea & Coffee Trade Journal
The coffee industry is again going through a transformation, driven by shifting consumer values in an increasingly connected global landscape.
Today, people are using their purchasing decisions to support companies that reflect their values and introduce new innovations.
“The theme of this year’s NCA Convention [March 7-9, 2019 in Atlanta] is ‘coffee at a crossroads.’ In this time of unprecedented change, the decisions we make today as an industry will determine our direction in the years to come,” says Bill Murray, NCA President & CEO.
Here’s what to watch (and watch out for) in the year ahead:
The following Q&A 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.
Join the NCA Next Generation Council for young professionals in the coffee industry at the NCA 2019 Convention in Atlanta on Friday, March 8.
Amber Gray
Mgr Sr Coffee Operations, Starbucks
NCA Next Gen Council Member
How and when did you get involved with the coffee industry?
I got involved in coffee in 2013 when I joined Atlas Coffee Importers in north Seattle.
Having a culinary degree, I was trying to find an opportunity that would allow me to stay connected to the food and beverage industry, but still utilized my analytical background.
I worked in their Logistics department, managing and coordinating orders from green coffee warehouses to various customers across the US.
What interested you in joining the NCA Next Generation group, and then becoming part of the council?
I found out about the Next Gen council opportunity while on an origin trip in Costa Rica. Experiencing the first 10 feet of coffee inspired me to find a way to contribute more to the larger conversation.
I hope to help inspire the next generation, especially women, to get involved in coffee and supply chain.
New research on coffee and climate change indicates an urgent situation for crops at origin
By William (Bill) Murray, NCA CEO & President
Connect on LinkedIn
Complete with the typical clickbait-style headline, a recent article intoned that the global population is imminently doomed to a world without coffee – and “not much” can be done about this “on a personal level.”
Sounds grim.
But it could be easy to miss the glimmer of hope buried in the last line:
“This future could look bleak for morning coffee drinkers, but with the help of farmers and scientists, our cup of joe can be protected.”
Corporate consolidation, a maturing pod market, and strong health and wellness trends are shaking up the coffee category.
Join the NCA Next Generation council for a professional development breakout session and networking event at the NCA Convention in Atlanta, GA
Michael Gaviña delivering his General Session remarks at the 2018 NCA Convention
“We really have something special, we have a very collegial industry that is passionate about a product that our customers hold dearly.”
Michael Gaviña is the current of the National Coffee Association. He is a fourth-generation executive at F. Gaviña & Sons, Inc. (FGS), responsible for pricing raw materials and managing inventory. A Coffee Quality Institute Q grader, he joined FGS in 2002 as a buyer. He is has served as CFO of DF Roasters since 2015.
Here, talks to Next Generation Council Communications subcommittee member Kyle Bawot about what he’s learned over his career, the challenges ahead for coffee businesses, and his hope for next generation of industry leaders.
Amazon’s food and beverage category has posted $4.75 billion in sales so far in 2018, making it the online retailer’s fastest growing segment, according to Automatic Vending watch.
And coffee continues to lead category. According to Edge Market Share, coffee sales on Amazon have totaled more than $140 million so far this year – and are expected to increase.
If the first wave of coffee was defined as having packaged coffee available in the home in packaged formats, the fourth wave may be the idea of having premium coffee available everywhere, all the time.
“It all begins with the coffee shop,” says Michael Schaefer, Euromonitor, in Food Navigator USA.
Exploring TRUE coffee descriptions: Trustworthy, Realistic, Understandable, Enticing
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
Aroma and taste descriptors are most easily understood when primary flavors are referenced for the perceived attribute.
When attributes are categorized into groups it becomes difficult to understand their meaning without additional training or explanations. Confusion is created when conclusions are used for flavor descriptions, or when adjectives or verbs are used in place of nouns when presenting descriptions.
NCA Convention from National Coffee Association USA on Vimeo.
NCA Convention from National Coffee Association USA on Vimeo
At the National Coffee Association, we love to talk coffee. But sometimes it pays to get a fresh perspective.
The 2019 NCA Convention keynote speakers were selected for their empowering messages and captivating stories.
Join us – and decision makers from across the supply chain – for the premier coffee event of the year in Atlanta, GA, March 7-9, 2019.
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:
Trustworthy, Realistic, Understandable, Enticing.
