A guide to California’s Prop. 65 and ongoing labeling legislation for the informed coffee drinker.
Overwhelming research shows that regular coffee consumption may be linked to a host of potential health benefits, from liver health to longevity.
Scientists believe that the secret lies in coffee’s complex chemistry: There are at least 300 natural compounds in one green bean, and about 1,000 more created in the roasting process – including caffeine (of course), antioxidants, and minerals.
Together, the various things that make up coffee create a delicious brew that can be part of a healthy lifestyle.
However, a long-running lawsuit under California’s controversial Prop 65 regulation has sought to force coffee companies to include “cancer warning labels” on coffee package labels and in coffee shops.
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.
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.
As spring rolls in, consumers start thinking about “form and function.” While this usually means getting “winter bodies” into shape, functionality is playing a greater role in beverages.
Earlier this year, NCA held a webinar entitled, “US Coffee Outlook 2018: Latest Market Trends and Future Market Growth.” Eric Penicka, senior research analyst with global market intelligence firm, Euromonitor International, who was the webinar presenter, noted that the key ingredients for the future are convenience and function. Both will lead to value growth.
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.
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.
Coffee pods, once the most dynamic segment of coffee, registered single-digit growth in 2016 and 2017, slowing from the double-digit growth seen in previous years. However, this slowdown provides opportunities for the US coffee market in the coming years.
Coffee sales are making a big difference in the otherwise sluggish restaurant industry, according to a recent article in the Chicago Tribune.
Chain coffee shop locations increased by 6% from 2016 to 2017, reflecting increasing interest in high-quality and specialty coffee across the country. The U.S. has almost 3,000 more coffee shops than it did five years ago.