2019 Coffee and Beverage Trends: Inside the NCA’s Annual Report

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“While total coffee consumption in the United States has remained fairly flat over the past year, more Americans are regularly drinking gourmet coffees, cold brew and other specialized beverages compared to non-gourmet coffee, according to the latest National Coffee Association (NCA) annual report on coffee consumption.

The NCA has been releasing the report each year since 1950, providing a macro-level snapshot of U.S. coffee consumer behavior while amassing a wealth of data in the process. This year, the NCA is changing the name of the report from “National Coffee Drinking Trends” to “National Coffee Data Trends,” maintaining the long-running NCDT acronym.”

2019 Coffee Consumer Trends

Past-Day Coffee Consumption

  • The number of people who reported drinking coffee within the past day was 63 percent, a modest 1 point down from last year, and a 6 percent increase from the 57 percent mark in 2016.
  • Older people (60+) reported the strongest past-day consumption (72 percent), while younger people reported the least (47 percent for 18-24-year-olds).
  • No significant U.S. regional differences were observed in past-day consumption totals.

 

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Approaching a Quarter Century, Intelligentsia Unveils New Bag Designs

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“Fast approaching quadranscentennial age, Chicago-based Intelligentsia Coffee has just unveiled new packaging, representing the roasting and retail company’s first across-the-board package refresh in years.

With design firm Pearlfisher NYC, Intelligentsia attempted through the redesign to reinforce several philosophical and practical pillars that have helped sustain and build the business since 1995 — including the concepts of direct trade relationships with farmers and producers, seasonality, and exceptional coffee quality.

The company’s signature red provides the base for single-origin coffee packaging, with the name and logo replaced by only a reinforced, larger wings-and-star logo. The black-bordered pinkish overlay sticker showing the coffee’s origin has been replaced by a blood red sticker with white and pink copy. On the sticker, Intelligentsia is highlighting the number of years the company has had a partnership with that particular producer, while also including a brief coffee description, flavor notes, and any special release notes.”

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Toby’s Estate Doubles Capacity with New Bushwick Roastery Cafe

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“Toby’s Estate has opened its second production roastery in the Bushwick neighborhood of Brooklyn, New York, alongside a new cafe space with seating for 40, a daily brunch menu and a pourover bar outfitted by Saint Anthony Industries.

The New York arm of the Australian-born brand created by Sydney native Toby Smith in 2001 is co-owned by Amber Jacobsen and Adam Boyd, who first opened a Toby’s Estate roastery cafe in Williamsburg in 2012.

Since then, Toby’s Estate has opened four other retail bars throughout Brooklyn, Manhattan and Queens, with a temporarily closed Flatiron location in Manhattan to be replaced this year by another Flatiron bar, according to the company.

At 8 Wilson Ave. in Bushwick, the new roastery will allow the company to double its current production capacity with the addition of a 22-kilo Probat roaster. The roastery will also be home to a new wholesale partnership initiative, through which cafes, restaurants or other wholesale partners can receive a more tailored coffee program.”

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Path Coffee Roasters Leads the Way for Specialty with Westchester County Training Facility

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“Five-year-old specialty coffee wholesale roasting company Path Coffee Roasters has unveiled a new specialty coffee destination at its home base in Port Chester, New York.

Working with Dianne Eaton of Mamaroneck-based Keller/Eaton Architects, Path has created a new cupping lab and training space adjacent to its roastery that is designed to give advanced training, skills development and cupping opportunities to wholesale clients and home baristas alike.

Despite the brand being just five years old, it also constitutes the specialty division of Empire Coffee Roasters, which has been producing wholesale, mostly private-label coffees for clients throughout New York for more than three decades.”

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Starbucks Roastery opens in New York City

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“The design of each Starbucks Roastery— with locations in Seattle, Shanghai, and Milan — is inspired by its home city. Architect Rafael Vinoly’s designed the three-story New York City location in the city’s Meatpacking District. The design was inspired by the geometry of New York City’s buildings and will feature systems of “symphony pipe” tubes where beans will be transported, as a nod to the city’s subway system.

Exclusive to the New York City Roastery will be a cellar-level terrarium featuring vegetation inspired by the Starbucks coffee farm in Costa Rica.

The Roastery will also feature a 10-foot copper sculpture of the Starbucks siren, which has become a design staple at each Roastery location. This statue, designed by Brooklyn artist Max Steiner, is New York City-inspired.”

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Where Can I Get the Freshest Coffee in the City?

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“It isn’t hard to find a good cup of coffee in New York City, but if you’re on the lookout for a cup of joe that tastes like the beans were picked yesterday and shipped to the coffee shop this morning, you’ll need to ask an expert. Erika Vonie, the first woman to win the New York Coffee Masters competition and the director of coffee at roast-to-order start-up Trade is here to help. (She’s also a certified Q grader, which is something like a coffee sommelier.”

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FSMA Status Update: Compliance Requirements and Upcoming Deadlines

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“One of the most notable pieces of federal legislation addressing food safety in the past century, the FDA Food Safety Modernization Act (FSMA), was enacted on Jan. 4, 2011 — amending section 415 of the Federal Food, Drug, and Cosmetic Act (FD&C Act). Companies that manufacture, process, pack, or store food, including coffee, must comply.

The FSMA requires companies in the United States with these food facilities to submit additional registration information to the FDA. It also requires companies to renew the registration on a biennial basis, providing the FDA with authority to suspend the registration of a food facility in certain circumstances.”

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