Perfect Daily Grind

The barista is a key figure in the industry. Acting as the “face” of specialty coffee in cafés around the world, they help inform consumers about the supply chain, why coffee freshness is so important, how to get the best results with different brewing methods, and much more. In turn, the wider industry benefits enormously. But the role of the barista hasn’t always been so revered. For years, due to lack of investment and formal training, many considered working in a coffee shop to be a stopgap job rather than a viable career option. Thankfully, attitudes have since changed. In specialty coffee in particular, long-term career opportunities are well within reach – as long as baristas receive support from their employers to keep building on their skills.            In today’s article, Zoe Stanley-Foreman speaks to Tanya Nanetti, co-founder of Coffee Insurrection, to find out why skill development is integral to barista career success. 👉 https://lnkd.in/dHb3YKzd #PerfectDailyGrind #Barista #CoffeeSkills

The ready-to-drink (RTD) coffee segment is flourishing. Projected to be valued at US $43.8 billion by 2028, growth is outpacing that of the global coffee industry. More and more roasters have started to capitalise on this booming market and create their own canned and bottled coffee products to offer consumers more choice than ever before. Convenience was the initial driving force behind RTD coffee’s explosive popularity. While it continues to fuel market growth, consumer demand has evolved over the last few years in the wake of inflation and wider changes in the coffee market. Quality, price, and different sensory experiences are now equally important purchasing factors. If roasters want to keep up in the RTD sector, they need to stay ahead of the curve. In today’s article, Zoe Stanley-Foreman speaks to Ancis Romanovskis, CEO of Rocket Bean Roastery, and Jordi Mestre, founder and co-owner of Nomad Coffee, for their insight on what roasters must know about changing trends in the RTD market. 👉 https://lnkd.in/dQf-d2kP #PerfectDailyGrind #RTDCoffee #CoffeeRoasters Photo credits: Hardtank

Did you catch our article about the long black when it first came out? Check it out to find out where the drink was invented and how it’s developed over time, and share your thoughts below! Give it a read 👉 https://lnkd.in/daZUwT7f #PerfectDailyGrind #LongBlack

Excellent baristas must develop a number of soft and hard skills, but some are more essential than others.

It seems as if both arabica and robusta futures will continue to increase for some time. London robusta futures reached a record US $4,971/tonne this week, while New York arabica futures hit US $2.49/lb – nearly their highest level in decades. All in all, this means the perfect storm of high interest rates and coffee prices has no end in sight. It will be the traders who are squeezed the hardest by this, but the trickle down will affect roasters and coffee shops all the same: higher prices to supplement already-rising costs, less favourable payment terms, and ultimately, less freedom in one of their most crucial supplier relationships. In turn, we can expect to see more roasters adapting as others have over the last six to 12 months: sourcing cheaper coffee and moving their focus away from single origins to blends. Read more about this and other stories in this week’s news recap. 👉 https://lnkd.in/dyQGAtEE

Selling coffee as cherry (or the fruit of the coffee plant) has become increasingly popular in certain producing countries. In regions where access to dry mills is limited, the practice has become more appealing to smallholder farmers. In the short term, producers are paid quicker and don’t need to invest in complex processing set ups. But in the long run, selling parchment coffee (green beans which have a thin layer of protective skin intact) typically has more benefits. Buying in cherry is also more affordable for traders, which then begs the question of who really gains the most value from this practice. Moreover, as arabica and robusta prices are unlikely to drop anytime soon, will more traders be incentivised to buy cherry to keep costs down? In today’s article, Tasmin Grant speaks to Alejandro C., co-founder and CEO of Caravela Coffee, and Juan Pablo Campos, founder of Lohas Beans, for their insight. 👉 https://lnkd.in/dvgWCHu8 #PerfectDailyGrind #CoffeeTrade #CoffeePrices

If you live in or visit a big city anywhere in the world, chances are you will be spoiled for choice when it comes to finding a specialty coffee shop. Over the last two decades, we have seen a proliferation of cafés and roasters worldwide as international markets have embraced third wave coffee culture. In capital cities, this can mean thousands of options to decide between, including larger chains and independent outlets. For consumers, endless choice can seem appealing. But for café operators, an increasingly competitive market can be difficult to navigate. In today’s article, Matthew Hill speaks to Jonathan Rubinstein, founder and CEO of Joe Coffee Company in New York City, to find out whether there is such a thing as “too many” coffee shops in bigger cities. 👉 https://lnkd.in/dSuU6aCZ #PerfectDailyGrind #CoffeeShops #SpecialtyCoffee

The term “specialty” implies higher quality. Coffees that score 80 points or more are classified as specialty-grade, and then marketed as “superior” products and to sell for a higher price. As the global specialty coffee market has grown, it has shaped trends in the wider industry, too. Rising interest in single origins, exclusive varieties, and different brewing methods has raised consumer expectations of quality to new levels. Its impact is certainly notable, but the market for specialty coffee remains comparatively small. Moreover, as the industry grapples with high coffee prices and inflationary pressures, both businesses and consumers are prioritising other equally important factors to manage costs. In today’s article, Shirley Wirawan speaks to Miranda Caldwell, founder of The Coffee MBA, Howard Barwick, European Business Development Manager at Covoya Coffee, Chris Deferio, founder of Keys to the Shop® Consulting, and Spencer Mahoney, Vice President of Operations at Atomic Coffee Roasters, to find out more. 👉 https://lnkd.in/dDd4-9XM #PerfectDailyGrind #SpecialtyCoffee #CoffeeQuality

Infused coffees took the industry by storm in the late 2010s. Some claim these new processing methods meet demand for unique flavour profiles and improve cup scores. Others, meanwhile, express their concerns that they mask terroir and undermine the values of specialty coffee. The debate will continue for the foreseeable future, especially with competitions like Best of Panama excluding infused coffees to “protect the authentic identity” of the country’s coffee sector. It would be ignorant, however, not to acknowledge that the coffee industry has used flavourings and infusions for decades. The market for syrups and artificial flavours is huge, especially as beverage customisation becomes increasingly popular. Moreover, consumer interest in experimental processing methods and “funky” flavour profiles is a sign that there is demand for these coffees. With this in mind, it’s important to ask where infused coffees fit into the industry, as well as how improved transparency could mitigate concerns. In today’s article, Thomas Wensma speaks to Rodrigo Sanchez, producer at Finca Monteblanco and Aromas Del Sur Ltda, and Isabella Vitaliano, Lab and Education Coordinator at Royal Coffee, Inc., to gain their insight. 👉 https://lnkd.in/dNcvTr5w #PerfectDailyGrind #InfusedCoffees #SpecialtyCoffee

As younger consumers increasingly prioritise convenience, specialty RTD coffee has never been so popular.