Matcha Tea is on the Rise

Bye bye run-of-the-mill green tea and hello matcha! Not to stray too far from our beloved bean, but there’s something to be said about matcha. Praised as the purest form of green tea, matcha is touted for its health benefits as well as its potential to energize: according to

Matcha has 6.2 times antioxidizing power of Goji berries, 17 times that of wild blueberries and 60.5 times that of spinach. It’s also been known to boost memory and concentration, …

Cold brew – here to stay

A trend that’s here to stay, the cold brew first percolated into existence
around 2010 in roasting towns like Seattle and San Francisco. It has become a fanciful treat, now packaged for take away, available everywhere from high end grocery stores to coffee shops.

The cold brew concept is pretty simple: coffee is brewed over a long period of time without heat. The outcome is supposed to be cold coffee, with the same energetic benefits of your old staple, but …

Craft Coffee Hits its Stride

As a coffee aficionada, Kelly Fields—executive pastry chef and partner at the year-old Willa Jean in New Orleans, a restaurant also operated by celebrity chef John Besh—knew regular drip coffee just wouldn’t do. “I am a little bit of a coffee snob,” she says. “I wanted what I thought was the best coffee experience we could offer in New Orleans.”

Looking beyond brewing methods and the beans, Willa Jean sought out a roaster to create a custom blend exclusive to …

Iced Tea on Trend

Iced tea has been a staple on quick-serve menus for more than 10 years and has been served at more than 47 percent of quick serves menuing non-alcoholic beverages since 2005, according to Datassential research. Despite having been included on beverage menus for so long, there are no signs that iced tea will disappear from restaurant menus any time soon, as the long-term trend also shows 3 percent growth. – read more –

October Market Report: Prices Hit 21-Month High

The International Coffee Organization has published its monthly report, with the ICO composite indicator ending with a 21-month high average of $1.426 per US pound in October.

Amid a shortfall, robusta prices rose for the eighth straight month, eclipsing $1 per pound for the first time since November of 2014, and representing a 40 percent increase over the robusta average at the beginning of this calendar year. read more –

Coffee-Loving Millennials Push Demand

Millennials’ seemingly unquenchable thirst for coffee is helping to push global demand to a record just as supplies are tightening.

Americans are becoming java junkies at an earlier age, and young adults are increasing their daily consumption at a fast enough pace to make up for declines by older folks. The result: Demand in the U.S., the world’s top user, is set for an all-time high – read more –

Giant Coffee Cup Bins on the Streets of Manchester UK

coming to America?

The non-recyclability of most coffee cups has, in a practical sense, been one of the coffee industry’s biggest environmental black eyes for decades. While solid data on the numbers of cups that are regularly discarded are hard to come by, the daily contribution to landfills throughout the coffee-drinking world is without a doubt mountainous.

Working with the premise that some 7 million coffee cups are discarded daily in the UK alone, the London-based Hubbub Foundation has launched …

Introducing the 2017 Roasters of the Year

Mudhouse Coffee Roasters and Thanksgiving Coffee Company have taken top honors inRoast magazine’s 13th annual Roaster of the Year competition. The two coffee roasting companies are featured in the magazine’s upcoming November/December 2016 issue.

Roast magazine’s Roaster of the Year awards recognize companies that roast coffees of superior quality, exemplify a dedication to sustainability, promote employee and community education, and demonstrate a strong commitment to the coffee industry, among other criteria. The magazine awards top honors in two categories: …

Trend – Compact Slow Drip Coffee Brewers

Now that slowly cold-brewed coffee is all the rage, it’s interesting to note that the slowest of them all — the slow drip method known alternately as Dutch or Kyoto-style cold brew — has risen in the ranks along with it.

As towering, spectacular drip systems are appearing in more and more North American cafes, so too has the method trickled into the U.S. home market via smaller-scale products with more straightforward, compact designs and consumer-friendlier retail prices. – read …

McDonald’s Is Moving to Sustainable Coffee

this is the way the world is moving, another good reason to add ecoSticks!

McDonald’s Corp. plans to buy all of its coffee from sustainable sources by 2020, the latest salvo in a restaurant-industry battle for consumers who are increasingly concerned about the origins of their food.

The world’s largest restaurant company is partnering with Conservation International, joining the environmental group’s challenge to transform the coffee industry, which has recently been threatened by climate change and fungal disease. Last year, …

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