popularity of coffee is still growing, but the definition of what makes
a ‘good’ cup of coffee is complex.
It might be tempting to think that it is largely subjective, with so many types of coffee grown around the world, so many processes to consider throughout the value chain, and so many local and national preferences.
However, the sustainability of the industry depends on the value placed on certain types of coffee. Local economies can thrive or fail, depending on the desirability of their crop.
growing preference for ‘specialty’ coffee, sold at a premium price, is making the
quality question even more critical. The ability to distinguish specific characteristics
that make some crops more desirable than standard commercial coffee has become
a major consideration over the last 20 years.
Physical characteristics of the bean or cherry are not good indicators of flavor in the cup, so how is this important choice to be made?
Food and beverage manufacturing facilities are notorious for how much water they consume. While water is central to your plant’s operations [Ed. note: Especially for coffee!], there may be ways you can operate more efficiently and be smarter about how your plant uses water.
Optimizing your water consumption is not only better for the planet, but it may save you in utility costs as well. Let’s look at five basic ways to reduce water consumption in a facility.
World coffee production for 2018/19 is forecast 11.4 million bags higher than the previous year at a record 171.2 million primarily due to Brazil’s record output, according to the USDA’s “Coffee: World Markets and Trade” report, published June 2018.
With global consumption forecast at a record 163.2 million bags, exports are expected up in response to strong demand. Ending stocks are forecast to rebound following 3 years of decline.