coffee

From Invisibility Towards Inclusivity: Building Diversity In the Coffee Industry

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Daiane Vital embracing her mother Vanilda de Souza Vital, south of Minal Geraris Brazil. Photo: Danielle Sereio

“The industry must do a better job at telling coffee’s history, beyond those who carried the bean throughout different parts of the world…”
– Phyllis Johnson, BD Imports, NCA Board Member

In the most recent issue, Roast Magazine published an insightful and important article by Phyllis Johnson, NCA board member and BD Imports president & co-founder.

“Strong Black Coffee, Why Aren’t African Americans More Prominent in The Coffee Industry?” features perspectives from 14 black coffee professionals.

The following is a summary of the original piece, with new reflections and an update from Johnson’s recent trip to Brazil during International Coffee Week.

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Coffee Gives Back: Showcase Spotlight

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Applications for the NCA 2019 Origin Charity of the Year Award are due December 10. Learn more. 

By William, (Bill) Murray, NCA CEO & President
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Now more than ever, our communities and neighbors could use a helping hand. In the coffee industry, our community crosses borders with our supply chain, and giving back is no longer optional.

Here at the National Coffee Association (NCA), we decided about a year ago that – rather than starting yet one more program to help others – we were uniquely positioned to help in a different way.

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New Report: Coffee Linked To Lower Diabetes Risk

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Research suggests coffee associated with approximately 25% lower risk of type 2 diabetes

via the Institute for Scientific Information on Coffee (ISIC) 

A report titled “Coffee and type 2 diabetes: A review of the latest research” highlights the potential role of coffee consumption on the reduced risk of developing type 2 diabetes, and the potential mechanisms involved.

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A Bitter Buzz: The Psychology Behind Our Love of Coffee

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A new study found that coffee drinkers are actually more sensitive to the bitter taste of caffeine.

Coffee is a complex beverage – and it’s experienced differently by everyone.

Your appreciation (or not) of coffee is largely driven by genetics, which control a host of factors raging from your caffeine tolerance to sensory perception.

A new study from Northwestern University, recently published in Scientific Reports, found that coffee lovers aren’t less sensitive to the bitter taste of coffee – instead, the opposite is true.

This suggests an interesting psychological phenomenon behind our love of coffee.

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Meet the Real Bill Murray

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Bill Murray speaking at the 2018 NCA Convention in Atlanta

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.

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How This Coffee Roast May Protect Your Brain

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Both caffeinated and decaf coffee showed the protective effect against cognitive decline

Drinking coffee has previously been linked to a reduced risk of Alzheimer’s and Parkinson’s diseases. Now, scientists may be closer to understanding why.

New research from the Krembil Research Institute examines how coffee helps protect against long-term cognitive decline  — and it turns out that the roast might matter.

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New Research on the Chemical Composition of Cold Brew

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From antioxidants to acidity, how is cold brew different from hot coffee?

Cold brew is the hottest trend in coffee: The domestic cold brew coffee market grew 580% from 2011 to 2016, according to research from Mintel.

Now, new research from Philadelphia University + Thomas Jefferson University found chemical differences between hot and cold brew coffee, which may have potential health impacts.

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5 Key Training Principles For Quality Coffee Service

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Effective training is critical to make your specialty coffee program a success.

By Anne Nylander

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:

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