Coffee's ever-increasing popularity among younger consumers, as well as popular brewing options such as cold-brewed and pour-over coffee, means things keep looking up for the industry. Data from Technomic's Volumix Coffee Report shows sales for single-cup coffee increased 62% in 2015, and the average per-pound price for single-cup coffee rose 6% between 2014 and 2015.
The Volumix report outlines what coffee shop owners are purchasing, what the retail space is demanding, and developments in the independent sector.
Takeaways from the Volumix Coffee Report:
by Lauren Mowery
A great, basic tutorial on green coffee processing. Full article appears on forbes.com.
Coffee is getting complicated. And I don’t mean understanding the difference between an American cappuccino (obnoxiously oversized like a bowl of fettuccine Alfredo from Cheesecake Factory) and the daintier original invented by the Italians (who are generally horrified by both our bastardization and willingness to drink one at any time of day.) But I digress.
Consider the term “green coffee.” Even the hue of standard commodity beans — the second most heavily traded commodity in the world...
Our recent post about coffeehouse design talked about everything you need to consider when mapping out the use of your space. But that's the easy part. Eventually, you have to make sure the dimensions of all furniture and equipment are correct, as well as making your electrical and plumbing plans perfectly clear, so you can avoid rejection of the plans by the city or county, equipment that doesn’t fit in the space allotted for it, or other design mistakes...
Nicholas Cho, co-founder ofWrecking Ball Coffee Roasters, has opened six coffee shops since 2002, in both the Washington D.C area and San Francisco. In a Serious Eatspost from 2014, he dispelled some thoughts that bear repeating, about how to approach this business of coffee—if you want to consider yourself among those that serve true specialty coffee.
Even if you want to serve good coffee that's not necessarily on the bleeding edge of "specialty" while focusing more on amazing baked goods or the best sandwiches money can buy, Cho's words can be translated to those passions, too. It's all...
Nicholas Cho is co-founder of Wrecking Ball Coffee Roasters. He has opened six coffee shops since 2002, in Washington D.C. and San Francisco. In 2014 he dispelled some thoughts that bear repeating, about some of the things you need to consider carefully if you want to consider yourself among those that serve true specialty coffee.
Even if you want to serve good coffee that’s not necessarily on the cutting edge of “specialty” while focusing more on baked goods or great lunch items, Cho’s words can be applied to those passions, too. It’s all about really showing up and knowing your stuff...
Before you sign a lease for your new café, you’ll need a solid plan for exactly how you’ll use the space—not to mention assuring your location is visible and the lease is amenable.
Your income may even rely heavily on the design of your space. Poor design will slow down the service process, resulting in longer lines of waiting customers and lost sales. You need to serve as many customers as possible during peak hours to keep them coming in, instead of looking elsewhere for a shorter line.
Design around your menu
Your menu will determine, in part, necessary square footage. The more you want to...
Market Research Reports’ Coffee Market 2016 was just released, with analysis of the current state of coffee, worldwide.
The report includes an industry overview, technical data on coffee processing, a global market overview as well as a breakdown of regional markets such as the U.S., China, Europe, South America, Japan and Africa.
Major coffee brands analyzed include these, and more:
The report includes import/export, supply and consumption figures as well as revenue and gross margins by...
Cupping Notes: Fragrances, Acid, Body, Flavor and Finish
As a follow up to our cupping guide, here's a handy guide for distinguishing between coffee characteristics — which, for the novice cupper, can sometimes seem like five ways to say the same thing.
Here are a few more tips for advancing your cupping skills by sorting out dry grounds from wet, and distinguishing aspects of acidity, body, flavor and finish.
Fragrance of dry coffee grounds
Do they smell fresh? Stale? Over roasted? Under roasted? This is a great place to find out, before water is added to the mix.
Examples:
Sweet Spicy
...
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