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Spotlight: Market Research

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Featured Video

Exploring the Growth of the “Coffee And” Segment

As a move towards the "functional" grips the beverage sector, how might this trend shape opportunities for specialty coffee products and consumers?

Jim Watson explores the current market categories and trends in the US, specifically the growth of the "coffee and" segment.

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25 Feature

ESG for You and Me

For organizations striving to understand where profitability intersects with non-financial factors, the term ESG may be just as familiar as sustainability. KELLEM EMANUELE offers an ESG primer tailored for the coffee industry. →

 

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How Strong is the Coffee You’re Cupping?
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How Strong is the Coffee You’re Cupping?

There are countless coffee cuppings performed by coffee professionals around the world, assessing coffee quality, every day. Lead Author JIEXIN LIANG suggests we’re more easily able to control our total dissolved solids (TDS) via brew ratio instead of our extraction yield (E).

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The Color in Your Cup
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The Color in Your Cup

What could the color of your cold brew be communicating to your customers? Lead author SARA YEAGER shares the findings of a recently published paper, “Roast Level and Brew Temperature Significantly Affect the Color of Brewed Coffee,” published in the Journal of Food Science, exploring how coffee beverage color varies with origin, roast level, and brew temperature.

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New Luxury in Specialty Coffee
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New Luxury in Specialty Coffee

Just like our understanding of "specialty" has changed, so too, has our understanding of "luxury." What can specialty learn from "New Luxury" and its relationship to culture? Dr. Thomaï Serdari explains the role of cultural pioneers and some of the way luxury brands are attracting them, with recommendations for specialty brands interested in leveraging the magic of luxury.

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How Hot is Hot Enough? Brew Temperature, Sensory Profile, and Consumer Acceptance of Brewed Coffee | 25, Issue 15
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How Hot is Hot Enough? Brew Temperature, Sensory Profile, and Consumer Acceptance of Brewed Coffee | 25, Issue 15

Brew temperature is widely considered to be one of these key variables affecting the final quality of coffee, with a temperature near 93°C believed by most to be best. And, while it is no surprise then that drip brewers that can’t reach 92°C fast enough fail their certification, it turns out there is little empirical (and even less scientific) evidence, however, to support any particular range of brew temperatures for optimal sensory quality and consumer acceptance.

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Seoul Spaces
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Seoul Spaces

Following Starbucks’ successful penetration of the Korean market approximately 20 years ago as a third space for people to escape from their highly standardized, cube-like apartment dwellings and offices, individual specialty cafés now lead the way with new types of spaces. SEO YOUNG YOUN brings 25 on a tour of Seoul’s most cutting-edge coffee spaces.

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Designing for the Forgotten Sense - 25, Issue 8
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Designing for the Forgotten Sense - 25, Issue 8

What has the taste of your coffee got to do with acoustic design? Professor CHARLES SPENCE of Oxford University’s Crossmodal Research Laboratory explains the impact sound has on your perception of flavor.

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French Coffee Refined and Redefined - 25, Issue 9
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French Coffee Refined and Redefined - 25, Issue 9

As the specialty coffee market grows to become an integral part of local culture, it also negotiates “local” and “global” in new ways. NOA BERGER traces how French cafés and roasters navigate the “glocalization” of specialty coffee.

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The Home Experience: Expanding the "Slow Coffee" Segment
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The Home Experience: Expanding the "Slow Coffee" Segment

Due to distancing and mobility restrictions caused by the COVID-19 pandemic, specialty coffee consumption has been shifted from shops to home. Which marketing tools could be relevant to influence the coffee drinking experience outside the coffee shop? Results on the latest research showing how product-extrinsic factors influence consumers’ sensory and hedonic judgments of specialty coffee will be presented.

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NEW Market Research

The 2019 US Coffee Market Overview

Periodically, since 2009, the SCA has published a US Coffee Market Overview, focused on the retail value of coffee in the US and the places where it is consumed →