That obviously is not the right word – the feeling is somehow similar, but I am not complaining! Today was the first from two days of some serious brewing in the Kaffeemacher Kaffeeakademie in Basel – Brewing and Grinding Intermediate, validated by the SCAE.
with these two easy steps: Read More
Around three years ago the Specialty Coffee Association of Europe (SCAE) released a new education system – the Coffee Diploma. Read More
In July I posted something about Coffee Expectations and introducing specialty coffee to the average coffee drinker. Back then I already mentioned Tracy Ging, since she presents results of series of studies regarding coffee drinkers. Now I’m going to mention her again, because I have a few thoughts on the video above, which is from this year’s Symposium of the SCAA. Ms Ging continues to dig deep into customers’ behavior and purchasing motivators. In this video she continues talking about the same study and about the next phase that they are in at the moment. I am going to summarize some of the study’s findings and add some comments.
Maybe nobody will be surprised when I say that very little people know what specialty coffee is. But we knew this already…what we didn’t know (or at least wasn’t academically proven by now) is that younger people are the ones who are shaping the coffee industry. Drinkers below 35 are more likely to drink coffee away from home, they are having higher quality expectations and are gaining far more exposure compared to the older segment of drinkers. Exposure. The younger ones are going out more frequently, try different brands, different cafés, different coffee beverages. And for them the definition of coffee is not just brewed coffee but it is also the espresso based beverages – hot, iced, frozen and so on. Coffee is being treated as a cocktail. Technically speaking it is incorrect to consider espresso based beverages as coffee, but adding ingredients to the brew such as milk, sugar or even water has been a regular practice since ages so it is a bit pointless to change history. Another shocking discovery would be that
coffee quality overall seems less and less defined by the coffee quality itself
Yes. It’s more about what goes in the beverage, “the build” not “the bean”. Price doesn’t matter so much but the bean type or its origin are not of that importance also. I don’t want to agree here, but who am I to talk when I’m not in neither one of the two categories, nor I am in the US where the study has been conducted.
I’m getting tired…the whole topic of specialty coffee is such a game of words. Watch the video and tell me what you thing about it…
A new exciting project has been launched that deserves your attention! Read More
We all know it’s a pain to find high quality coffee beans in Switzerland, especially when we talk about imported specialty coffee, but since yesterday the solution to all your coffee problems has been launched, namely Bear Brothers and Cow’s new online shop!