Tag: roasters

coffee

Giving Decaf Its Flowers: Fresh Cup’s Breakdown Of Specialty Decaf

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“We see a lot of people limiting caffeine for health reasons, and with wellness trends and more caffeine-conscious customers, I think we’ll continue to see an increase in decaf consumption.”

And there it is. The much maligned decaf coffee is actually quite popular and solving the problems of several demographics. Who would’ve guessed?

Sarcasm aside, Fresh Cup Magazine‘s breakdown of the specialty decaf popularity boom in the United States is a fantastic read. Not only do they analyze the history behind the drink’s poor reputation, they interview a specialty coffee roaster to understand their decision to add more decaf and half-caf options to their menu. The negative reputation of decaf is slowly, but surely, being put to bed.

People with heart conditions. People with anxiety disorders and caffeine sensitives. People who want a more stable sleep schedule or are watching their blood pressure. One way or another, decaf coffee provides a wealth of benefits and it’s about time this drink is receiving its flowers.

coffee

Coffee Packaging Favors Bold And Splashy Over Minimalistic

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As a fan of maximalism and coffee packaging, this article is a match made in heaven. I’ve been collecting coffee packages for the past few years and I’m thrilled to say visual personality is at an all time high.

If you’re looking for a dose of artistic inspiration, check out this compelling article from the (newly revived!) Fresh Cup Magazine. The author takes a look at several specialty roasters and how they’re using packaging/branding to stand out on a visual level. There are some truly gorgeous examples of coffee packaging here, particularly Couplet and Felix Roasting Co.. My retro-and-classical loving heart is a-flutter.

This approach is style meeting substance. Not only is powerful visual design a must-have for any brand that wants to stand out, minimalism has garnered a rather meager reputation over the years. Too much of specialty coffee is modeled after the wine industry in terms of exclusivity and an ‘in the know’ attitude. Many of the roasters in this article hope that a fun, splashy approach will encourage people to get into a new passion.

Do you have any favorite coffee packaging designs? I’m always on the look for more bags and boxes to add to my collection, so let me know in the comments.

rwanda bean decaf amahoro coffee banner
coffee

Decaf, Decaf Everywhere: Rwanda Bean’s Amahoro Peace Decaf

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This…is a very late review. It’s not for lack of wanting!

I’ve been curious about Rwanda Bean for quite some time. The roaster first caught my eye for being a lesser-known origin in a sea of Colombian and Brazilian coffees. It proceeded to hold my attention for being up front about their efforts to equalize pay for coffee farmers. Their site states each bag of coffee sold sees 50% going back into farmer pockets, alongside the ability to fund farmers’ health insurance through coffee subscriptions.

Now that is something I don’t usually see. Oftentimes roasters and roaster-cafe hybrids stick to generic buzzwords of transparency and the occasional certification. Over the years I’ve found myself increasingly disillusioned with the usual approach of the coffee industry, which means outliers stand out all the harder.

If you’re thinking of getting into single-origin decaf coffee — and decaf coffee in general — check out my Decaf, Decaf Everywhere series. I’ve got Ethiopian, Mexican, Colombian, Brazilian, and Peruvian origins, just to name a few.

What does Rwandan coffee taste like? Let’s take a look:

Continue reading “Decaf, Decaf Everywhere: Rwanda Bean’s Amahoro Peace Decaf” →
a gold hand reaching out to a red cup and a pink cup
coffee

Roasters And Cafes Should Raise Their Coffee Prices…And Keep Them That Way

Ashe

Cold snaps, endless shipping delays, and a global pandemic. Caring about anything these days feels like juggling plates. 

Why are coffee prices up? Well, the Brazilian cold snap compromised millions of tons of coffee bags earlier this year, setting a record for the coldest harvest in over two decades and cranking up prices to almost double what they usually are. With the pandemic causing shipping delays and the food and beverage industry struggling to retain workers, it’s small wonder coffee prices have skyrocketed. 

Roasters, cafes, and roaster-cafe hybrids are understandably concerned about customer retention. Raising prices on an already expensive daily commodity is a surefire way to drive the end consumer into the arms of the competition, right?

The question isn’t whether prices should stay raised: it’s whether or not the end consumer will be willing to pay them. 

As someone who has been on both sides of the fence as a coffee buyer and a coffee worker, now’s the best time to get used to what will be a new standard. Roasters and cafes should not just raise their coffee prices, but keep them that way.

Here’s why. 

Continue reading “Roasters And Cafes Should Raise Their Coffee Prices…And Keep Them That Way” →
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Can Freshly Roasted Coffee Be…Too Fresh?

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Perish the thought! That was my immediate reaction at seeing the title of Sprudge‘s new article, but upon reading it, I’m having…more perishable thoughts.

Freshly roasted coffee is the de facto marketing tactic of today’s Western roasteries. It’s one of the first details mentioned before a plethora of attention grabbers, well before you learn about the unique soil climate of their origin or how the roastery is donating some of their proceeds to a local charity. Freshly roasted coffee tastes better, smells better, and that’s the end of it! …Or is it? This piece has a few thoughts on the matter and they’re all very compelling.

Several roasters have gathered around to discuss the literally delicious elements that build in coffee when it’s allowed to sit for a few days. This is a science, after all, and all that savory, tart, sweet goodness is a result of chemicals that are affected by the complex coffee process. Allowing coffee to ruminate in the bag (craftily designed to let CO2 escape, no less) gives the roasting process time to settle, grow, and change the bean. The roast profile also has a say in this, as dark roasts tend to deteriorate faster. That’s not to say you should let your bag sit in your shelf for months, though.

I usually receive my specialty coffee bags a few days after the printed date, so it’s funny reading this and seeing there might just be a benefit to not having a same-day purchase.

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Carbon-free Roasting Is A Trend That Should Stick

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It’s amazing how much damage an everyday product can create. We’re so saturated with coffee it’s very easy to overlook.

‘Going green’ sounds great on paper, but requires a dedicated overhaul of old, inefficient ways of running business. Getting just one detail wrong could cause yet another ripple effect to make up for in the future. Coffee is a titan of an industry, with the United States alone drinking an estimated 400 million cups per day. Roasting coffee beans, in particular, is a delicate process that can make or break the final cup. Not only do you have to get the right profile, you have to leave the right carbon footprint.

What fascinated me in Forbes’ recent analysis/review was this new way of reducing carbon emissions while still crafting a high-quality roast. The Bellwether Roaster reuses the same air without using gas, drastically reducing its harmful output through a new approach. Even better, this machine also comes with an app that allows customers to choose their own roasting curve. If you thought a soy decaf latte was specific, imagine being able to select a medium-dark roast on top of it all.

Today’s harmful climate change is accelerated primarily through ongoing business activity, not individuals or even communities. If the figures in this analysis are accurate, this roasting technology should become the new default.

coffee, guide

Decaf, Decaf Everywhere: Sightglass Coffee’s Hunky Dory

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Is that the cutest name or what?

We’re already at the fourth entry in the Decaf, Decaf Everywhere series. That’s more than enough beans to start feeling the differences in quality. What caught my eye with this one (aside from the roaster’s adorable naming conventions) was the promise of a bergamot flavor note. For those that don’t know, that’s the tea leaf that gives Earl Grey its distinctive flavor. My tea cabinet is a pretty impressive creation, so this was something I had to check out for myself.

Does Hunky Dory truly live up to its title? Let’s take a look at this charming little bag and what it has to offer to both coffee lovers and tea fanatics. If you’re new to the series, check out my previous posts on Counter Culture Coffee’s Slow Motion or Partners Coffee Roasters’ Ghost Town.

Without further ado! Let’s check this out:

Continue reading “Decaf, Decaf Everywhere: Sightglass Coffee’s Hunky Dory” →
coffee, guide

Is Shortening The Coffee Supply Chain The Answer?

Ashe

Discussions around sustainability in the coffee industry redefine patience.

When we’re not being faced with the reality of dismal farming wages, heads are spinning on aaall the different intermediaries in the coffee supply chain. Producers, importers, exporters, retailers, roasters…and here we were just figuring out the difference between a macchiato and a latte. It’s an average day slicing apart the noise to get meaningful action that changes lives for the better. The convoluted nature of it all starts to feel intentional after a point.

Knowledge is power. I recently checked out this video by Cedro Alto Coffee on the coffee supply chain — Karl goes into great detail concerning the jobs in-between the producers (farmers) and the consumers (us). He takes a patient and critical look at the understandably frustrated conversations on the supply chain and how many want to snip out a few intermediaries. He notes that there are still many administrative and shipping roles that get coffee into stores in the first place, not all of which can just be squished into one job.

I exist as both a link in the chain and an end consumer. My copywriting niche is coffee (as well as tea and alcohol), helping professionals in the industry reach the right people…and I purchase coffee and coffee equipment. My interest is more than just a good cup of joe on my desk: it’s a deep investment of the veritable knot this industry has tied itself into and all the fingers needed to detangle it. I may not be around in the next fifteen to twenty years, but I do know I want coffee to stick it out.

Change is possible. We can see with our own two eyes that what’s happening in the coffee industry just isn’t working. The only question is what, exactly, can be done…and the only surefire wrong answer is to do nothing at all.

coffee, industry news

Growing Confidence From The Ground Up: Building Trust In The Coffee Industry

Ashe

Trust doesn’t happen overnight. It can, however, be lost overnight.

The coffee industry has been coming face-to-face with trust issues in the past few months alone. Green Mountain Keurigs, an easily recognizable grocery store coffee brand, has been hit with a customer lawsuit citing dishonest marketing practices. News reports having been honing in on how farmers are left out of coffee buying and distribution conversations. Studies have cropped up finding consumers disillusioned with green labels, despite environmental certifications coming in many varieties and requiring a lot of work to obtain. Starbucks, the titular coffee behemoth, has been cagey concerning details on how much the corporation has been paying farmers.

All this information is overwhelming…and rightfully so. Whether you are a distributor, roaster or cafe owner, you literally cannot afford not to build trust.

Buyers can sniff dishonesty a mile away. Keeping tight lips may seem wise in the short-term, but in the long-term can and will affect everyone up and down the coffee line. There is no quick answer when it comes to building trust, either. Not when you have to cultivate the individuality of the people you work with and the people you hope to buy from your business. There are, however, obvious pitfalls that should be avoided moving forward.

Let’s take a look.

Continue reading “Growing Confidence From The Ground Up: Building Trust In The Coffee Industry” →