Perfect Daily Grind

Market volatility isn’t expected to settle down any time soon, and it’s having a noticeable impact on the coffee industry.

Did you catch our article about the science behind adding salt to coffee when it first came out? Check it out to find out why people add salt to coffee and how it can balance bitterness, and share your thoughts below! Give it a read:  https://lnkd.in/ezwRMRb #PerfectDailyGrind #SaltCoffee

As part of Starbucks’ CEO switch saga, Brian Niccol vowed to "reestablish the brand as the community coffeehouse”. In a recent statement, he cited long and “hectic” wait times, “transactional” customer service, and “overwhelming” menus as pressing issues. Burdensome mobile ordering and endless customisation options have been harming the brand’s sales – especially in key markets like the US and China. Given Niccol’s experience at fast food chains, we can expect Starbucks to simplify menus, drive efficiencies in operations, and reduce costs. This has become a familiar sight for coffee shops (large and small) around the world in recent years. But just how much this will resonate with modern consumers – who increasingly value having beverages made “their way” – remains to be seen. Read more about this and other stories in this week’s news recap. 👉https://lnkd.in/eDwS6Vx6

Beverage customisation has long been part of the coffee industry. Adding syrups and sweeteners to drinks is common practice to create different flavours and textures. But amid a cost of living crisis, customisation has become a prominent way for coffee consumers to indulge while still getting value for their money. The novelty of a product is now just as important as the product itself, which means consumers want more than simply coffee – they are demanding an experience. Multiple ingredients that change the flavour, mouthfeel, and appearance of a drink cater to this in ways that black coffee or traditional milk-based options often can’t. Big chains have been finding success with customised beverages for decades, and specialty coffee needs to follow in its footsteps if it wants to remain competitive. But with Starbucks’ new CEO recently announcing the company needs to speed up service, it’s clear that beverage customisation can impede good workflow. In today’s article, Tasmin Grant speaks to Darleen Scherer, founder of Black Sheep, and Andrew Pautler, founder of Pull & Pour Coffee, to find out how specialty coffee brands can balance changing consumer preferences and efficiency. 👉 https://lnkd.in/eG4MU8wb #PerfectDailyGrind #CoffeeShops #CustomDrinks

For many in the industry, competitions represent the pinnacle of specialty coffee. They showcase different varieties and processing methods, push the boundaries of coffee flavour, and highlight the work of talented professionals. In turn, they have a huge influence on trends in the wider industry. Roasting competitions are no exception, and a reason why they have become more popular in recent years. To stand out against their peers, roasting champions must finetune profile development to express the best characteristics of the coffee. This requires advanced skills and knowledge, but leveraging roasting technology to precisely control different variables is equally important. As roasters have utilised new machine features in competitive environments, others in the industry have followed suit. In today’s article, Bhavi Patel speaks to Stronghold Technology ambassadors Ben Put, co-founder of Monogram Coffee and Canadian Barista Champion, and Matt Winton, co-founder of Rose Coffee Roasters and the 2021 World Brewers Cup Champion, for their insight on how roasting competitions are redefining profile development. 👉 https://lnkd.in/dsAcxwFk #PerfectDailyGrind #CoffeeCompetitions #CoffeeRoasters Photo by: Stronghold Technology, Matt Winton

Over the last decade or so, advanced processing methods have become a hallmark of specialty coffee. If you have noticed a proliferation of terms like “anaerobic fermentation” and “thermal shock” on coffee packaging in recent years, you’re not alone. Demand for these coffees largely stems from continued interest in unique and unusual flavour profiles. This ultimately drives some producers to experiment even further – effectively redefining existing processing methods or creating entirely new ones. Innovation is an inherent and welcome part of the industry, especially at this level of the supply chain. But as some producers continuously tweak their processing methods to differentiate themselves in the market, the risk of miscommunicating how they achieve certain flavour profiles can increase. This then begs the question: is it important that roasters know exactly what these new experimental processing methods involve? And if they don’t, how does this impact the consumer? In today’s article, Thomas Wensma speaks to Roland Horne, founder and CEO of WatchHouse, and Vicente Mejia, founder and CEO of Clearpath Coffee, for their insight. 👉 https://lnkd.in/dZHJp99v #PerfectDailyGrind #CoffeeProcessing #CoffeeTransparency Photo by: Massimo Shyrbi, Darren Rowlands

Covid-19 fundamentally changed coffee consumer behaviour. At the height of the pandemic, 95% of coffee businesses temporarily closed, forcing more people to brew at home. Despite a return to normality in many countries, with most coffee shops and roasters now operating as usual, home consumption still remains high. According to the National Coffee Association’s 2024 report, 83% of past-day consumers stated they had a coffee at home – up by 4% compared to January 2020. While out-of-home consumption has grown since January 2021, it’s still considerably lower than in the previous year. At-home consumption has been a huge driver of market growth in recent years. The “prosumer” market has boomed as an increasing number of consumers are willing to spend more on premium coffee and equipment. Sales of bean-to-cup machines and capsules have also reached new heights since the pandemic – all indicating that more people per household are brewing coffee. In today’s article, Matt Haw speaks to William Murray, President and CEO of the National Coffee Association USA, and Vanusia Nogueira, Executive Director of the International Coffee Organization, to find out what this means for the wider industry. 👉 https://lnkd.in/dsgb2Gk5 #PerfectDailyGrind #CoffeeConsumption #CoffeeAtHome

Experimental processing has become a mainstay of specialty coffee – creating exciting, new sensory experiences. But communicating exactly what they are to consumers can be challenging.

Did you catch our guide to dialling in espresso when it first came out? Check it out to find out which key extraction parameters you need to consider when preparing excellent espresso, and share your thoughts below! Give it a read! 👉 https://lnkd.in/d-zhKC27 #PerfectDailyGrind #Espresso #DiallingIn

It seems like market volatility won't be calming down anytime soon. After closing at US $5,180/tonne last week – the highest level in 16 years – London robusta futures slumped by 5.5%. Low stocks in key producing countries like Brazil and Vietnam guarantee more price uncertainty, made worse by the impact of unfavourable weather conditions on upcoming harvests. Traders also continue to rush shipments ahead of the impending EUDR in December, which will likely only contribute further to this perfect storm; exports from Brazil have surged by 65% in the last seven months compared to 2023 figures, with Ugandan exports at an all-time high in July. At a time when traders are facing more challenges than ever before, locking down shipments before strict legislation comes into effect seems wise. But ultimately, living with EUDR will become a reality sooner or later for everyone in the coffee supply chain. Roasters and traders will have no choice but to adapt. Read more about this and other stories in this week’s news recap. 👉 https://lnkd.in/dysDg7Ck