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.
By Eduardo Rivera, Compañia Hondureña del Café (COHONDUCAFE)
During a recent weekly visit to coffee farms, as part of our support and monitoring program to coffee farms in Honduras, we came across small farm. Mr. Robinson Jimenez welcomed us into his home. He has been have been growing coffee for quite some time now, and until recently, he has been doing it without any technical training or information that you would find in a classroom.
A lot of coffee growers in Honduras grow coffee as how their father and grandfather did before them. However, this practice is changing. Climate change, economic factors, deforestation and other factors all play a role.
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.
But changing consumer behavior may create new opportunities in the foodservice coffee market. Out-of-home coffee consumption skews younger: 26% of coffee drinkers aged 18-24 say that they drink their coffee exclusively out of home.
Coffee – a beverage with a history of hundreds of years – is in the midst of a period of unprecedented change.
That change has unlocked deeper value and choice for business and consumers,even as it presents unprecedented challenges that continually shape the headlines: Climate change. La roya. Sustainability. GMO legislation. Gender inequality. Volatile prices.
All businesses struggle to identify and train leaders. But for the coffee sector, leaders deal with a complex array of variables, threats and opportunities – making leadership essential for the industry’s future.
2009 Creative Commons photo by Jake Liefer via Daily Coffee News
“Whether the education … is passive, active, or a little of both, the important thing is to make sure that we communicate in ways that stimulate, but don’t intimidate; that invite, but don’t obligate; and that welcome people into this thing we all love, called coffee.”