Leading sustainability standards for coffee are truly international and used worldwide.
By Morten Scholer, former UN advisor and author of the recent book Coffee and Wine: Two Worlds Compared
The coffee sector looks up to the wine sector for several reasons – including the wine sector’s long and prestigious history, the sensory descriptions, the sophisticated branding with use of terms like terroir, and the (sometimes) high prices.
While the coffee sector can no doubt learn a lot from wine, there are also areas where the wine sector has reason to admire coffee – and sustainability standards is one of them.
Sustainability standards are in several ways more complex for coffee than for wine, especially in terms of developing the standards, training, compliance, and monitoring.
This is certainly not to say that it is easy for the wine community, but here are four of the reasons.
Calling all NCA 2019 Convention attendees!
You’re invited to a lively interactive forum, titled “Connect. Empower. Advance. Insights & Lessons Learned From Sustainability-Focused Initiatives.”
Join the International Women’s Coffee Alliance and moderator Nathalie Gabbay, Representative of RGC Coffee, for the IWCA Annual Luncheon fundraiser at the NCA 2019 Convention in Atlanta, GA.
Don’t miss this unique opportunity to get high-level insights into leading sustainability initiatives and connect with colleagues from across the coffee industry.
Panelists and discussion topics include:
Despite overwhelming scientific evidence, popular myths on coffee and health continue to persist.
By Kyra Auffermann, NCA Digital Content & Communications Manager
Coffee plays an important role in the lives (or at least mornings) of most people — in the United States, nearly 80% of all adults drink coffee, typically at the start of their day.
Yet most coffee drinkers don’t have a good understanding of coffee: the plant, the way it is processed, or the precision of a “perfect” roast.
In fact, more coffee drinkers may have a good misunderstanding of coffee. And despite overwhelming evidence, myths persist — particularly when it comes to coffee and health.
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
Exclusive Q&A: Michael Gaviña, F. Gaviña & Sons
“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.
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:
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.
The NCA Cold Brew Toolkit draft will be open for coffee industry comment through the end of May
An edited version of the following article was originally published in the May 2018 issue of Tea & Coffee Trade Journal
Cold brew has taken off – and it’s changing the way we drink coffee.
Total retail sales of refrigerated cold brew grew by about 460 percent from 2015 to 2017, reaching an estimated $38.1 million in sales this year, according to research from Mintel.
And, unlike avocado lattes, cold brew is more than a passing trend. About 10% of coffee drinkers reported having cold brew daily in 2017, according to the NCA National Coffee Drinking Trends report – up from only 1% in 2015. Experts predict that this category will continue to drive coffee market growth.
But despite of – or perhaps due to – this sudden popularity, there are still a lot of questions and misconceptions around cold brew. This is especially true for coffee companies that are considering making, serving, or selling cold brew.
Basket Shapes & Water Quality: Filter Coffee in the UC Davis Lab
By Angie Molina
Article & photos from our friends at Perfect Daily Grind
Lee este artículo en español Filtros Y Calidad Del Agua: Café Filtrado en El Laboratorio
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.
57% of US workers are less than “very satisfied” with their workplace coffee area.
NCA National Coffee Drinking Trends 2018
NCA Webinar: Office Coffee Service Challenges
Featuring David Sprinkle, Packaged Facts
April 11, 1-2 PM EST Now Available On-Demand For NCA Members
PR Newswire — Coffee and coffee drinks made/dispensed at work play a primary role in meeting employed coffee drinkers’ at-work coffee procurement needs, according to Office Coffee Service in the U.S.: Market Trends and Opportunities, 3rd Edition, an upcoming report from market research firm Packaged Facts.
But given the importance employees place on various coffee-related attributes, employed coffee drinkers’ satisfaction with those attributes falls short when applied to their workplace, which suggests that employers can win points by enhancing coffee-related products and services (most employees believe they should not have to pay for coffee at work anyway). Doing so may also translate to growing the bottom line, since employees are likely to view coffee as a productivity tool.
David Roche, Coffee Quality Institute Executive Director, will present Emerging Trends in Coffee Processing during the NCA 2018 Convention in New Orleans, March 15-17. (See the full list of educational breakout sessions.)
Here, he explains why the CQI’s work with coffee quality is increasingly relevant today, and what “Q Processing” means.
There are many industry trends that are rapidly changing the quality of coffee, including new origins, genetics, sensory science, and especially coffee processing.
Coffee processing innovations have changed rapidly in recent years, and many “myths” are being broken. Advances in washed, naturals, honey, and other methods have contributed to a diversity of products and an opportunity for the producer to differentiate their coffee quality.
In fact, processing has the single most impact on quality differentiation and many origins have been experimenting commercially with these methods and applying science.