Coffee Industry at Risk

A common thread around the world is coffee. 17-PROTO-articleLargeCoffee is a liquid that drives “productivity and civilization” and because of the importance of coffee in generations right now concerns about the Coffee Berry Borer is growing. The Coffee Berry Borer is a beetle that is endemic to Central Africa but can also be found in other countries that produce coffee beans. This beetle can live and withstand a massive amount of caffeine, a usual insecticide. It is estimated to withstand 500 shots of espresso for a 150- pound human. These beetles capability to withstand high caffeine levels and their addiction to coffee beans is potentially cutting crops of coffee beans by 80%.

Researchers have been studying potential solutions against this beetle who spends most of its natural life in a coffee bean.  A study by Lawrence Berkeley scientists believe that the bacterial species in the beetles’ digestive tract allows it to safely live in a coffee bean and break down caffeine before what usually would kill other insects. Javier Ceja-Navaro, Lawrence Berkeley scientist, believes that if we can “develop a way to disrupt the bacteria and make caffeine as toxic to this pest as it is to other insects” the beetle population will reduce without the use of pesticides. Other solutions include having more trees near coffee bean farms as birds will be more attracted to high population trees and will potentially eat the insects.

To read more on the Coffee Berry Borer, click here.

Openings: Dominique Ansel Kitchen

Screen Shot 2015-04-28 at 11.23.31 AMTomorrow, the much-anticipated Dominique Ansel Kitchen will open its doors to the West Village. The Cronut king has taken the industry by storm developing hybrid desserts and he plans to take things to the next level with his newest endeavor. Dominique Ansel Kitchen will be the first of its kind bringing bakery retail together with restaurant service. According to their newly launched website 70% of the menu will be made to order.

Dominique Ansel names time as an ingredient, placing importance on the care and process that goes into each pastry. The bakery vows to offer the “best and most genuine versions of pastries…at the perfect time for you to eat it”. Menu speculation includes chocolate mousse, baba au rhum, beignets, mille-feuille and very buttery lemon tarts that are all prepared a la minute with a one to two minute prep time. Additionally, the bakery will offer savory options including garlic bread croissants and béchamel filled squid ink toasts.

Ansel announced earlier this month that 26-year-old Karys Logue would be his Executive Chef overseeing both Dominique Ansel Kitchen as well as the original Dominique Ansel Bakery. Logue first crossed paths with Ansel when they worked together at Daniel and since she has perfected her skills as sous chef at Café Boulud as well as executive pastry chef at Sepia and Tessa.

Dominique Ansel Kitchen, 137 Seventh Avenue South (10th Street), 212-242-5111, dominiqueanselkitchen.com

Tartine Bakery New York Bound

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San Francisco’s most beloved bakery, Tartine, has announced that it will be joining forces with another San Fran favorite, Blue Bottle Coffee. Opened in 2002 by Chad Robertson, Tartine Bakery is highly renowned for their artisanal baked goods and their cult following. Blue Bottle Coffee, also celebrating its thirteenth year, was founded in Oakland, California by James Freeman and is best known for their extensive brewing guides and focus on single-origin beans.

Robinson will become CEO of the bakery which will now be a part of Blue Bottle. Blue Bottle founder and CEO James Freeman has been friends with Robinson for 10 years, but their alliance is only a recent and spontaneous development reports Inside Scoop. Tartine’s restaurant, Bar Tartine, will remain independent as it will be sold to chefs Nick Balla and Cortney Burns.

With the merger, the famed San Francisco bakery will be introduced to New York as well as Los Angeles by the end of the year. Previously, Tartine had previously announced their plans for an expansion that would bring them overseas to Japan, where Blue Bottle recently opened their first Tokyo based venture. This fall will also bring the debut of the bakery’s first ice cream shop, Tartine Cookies and Cream, which will open in the Heath Ceramics building in the Mission District. Blue Bottle currently has 19 locations throughout California, Manhattan, Brooklyn and Japan. In 2012 Blue Bottle made the news when it raised $19.6 million from investors and in 2014 they raised an additional $25.75 million.

To read more from the New York Times, click here

Navigating Great Coffee Shops In NYC

Levi Dalton and Marguerite Preston of Eater have compiled a list of 21 great coffee shops in New York. This city has an abundance of quality coffee, but an overwhelming amount of coffee shops which can make it difficult to navigate. This list of coffee shops points out the best hand-made cappuccinos, great drip and bright espressos.  A few of these coffee shops include:

  • Abraço: 86 E 7th St: Known for having one of the best drip coffees in the city as well as quality baked goods. Tip: Try the olive oil cookie.
  • Hi-Collar: 214 E 10th St: Great coffee shop for coffee aficionados where the menu prompts the guest to choose bean type and brew style
  • Devoción: 69 Grand St, Brooklyn: Outpost of a Colombian roaster serving good espresso and drip, great decor and atmosphere with live wall
  • Fair Folks & A Goat: 96 W Houston St: Known for calm, quiet vibes with a particularly great cold brew

For the complete list of 21 great coffee shops in New York City compiled by Eater, click here

Baz Bagel & Restaurant: Single Product Enterprise

181 Grand Street (NoLita)        Tel. 212.335.0609

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Their Success…Baz Bagel offers hand-rolled bagels made in small batches with smoked fish, fresh seasonal spreads and other Jewish comfort fare in a laid back atmosphere full of fun retro touches. Former General Manager at Rubirosa Bari Musacchio and Barney Greengrass veteran David Heffernan partnered together to bring Nolita/Chinatown a great bagel store and daytime café hangout. The large Barbara Streisand portrait, tile floors, fun lunch counter and palm tree wallpaper give the space a very beachy, Floridian-Jewish vibe.

The menu is not 100% bagel centric, which allows room for Jewish comfort fare favorites such a latkes, matzoh brei and pizza bagels! There is also a portion of the menu dedicated solely to the egg: America’s favorite breakfast go-to. The Eggs à la Baz, for example, consists of two latkes with two poached eggs, nova and chive; what else do you need for breakfast? The bagels themselves are hand-rolled with malt, boiled and baked on wood boards the old-fashioned way in the back kitchen daily. Flagels and gluten free bagels are also available for the health conscious guest.

The menu is concise, focused and includes distinctive bagel sandwiches with amusing names such as the Rainbow Kitty, Pretty In Pink, Mooch and Art’s Ark Tuna Melt. The menu also has a sweet side including enjoyable ‘fountain favorites’ such as malted milk shakes and soda floats. Other desserts include a house-made chocolate babka, key lime pie and self-proclaimed world famous blintzes! The house-made items on the menu from bagels to babka contribute to the homey, comfortable ambiance.

Take Aways…The menu at Baz Bagel and restaurant was cleverly crafted to include high demand breakfast items, important Jewish comfort foods, a star product (the bagel), and unique variations of the star product (creative bagel sandwiches). The Floridian atmosphere from the palm tree wallpaper and flamingo accents down to the 70’s classics playlists has not been done before on the Lower East Side, which lends a very special charm to this bagel shop and café. The lunch counter and booths create an old-school atmosphere that is very relaxing and comforting, while the front counter with the beautifully displayed bagel baskets and shmears allows for a quick bagel and coffee pick up on the go.

Toby’s Estate New West Village Location

Toby’s Estate has opened its newest Cafe and Brew School in the West Village at 44 Charles Street and 7th Avenue. The Cafe is appropriately housed within a landmarked 1920s artist studio in a typical West Village brownstones. The first permanent Brew School can be found at this location, named The Brew Parlour, that offers a variety of educational opportunities for guests of the coffee house, as well as for coffee enthusiasts and aficionados.

Classes include one-on-one espresso and latte lessons as well as a new cupping series and Home Brew Methods class. The Toby’s Estate Coffee Educators will help participants to master techniques on different brewing equipment such as the Chemex and V60. The cafe’s menu includes a wide selection of single origin pour-overs and espresso from the Toby’s Estate team’s recent travels to Colombia, Honduras, Ethiopia and Panama. The Cafe will also have a larger food menu including homemade brunch and breakfast items as opposed to other outposts that provide pastries from Brooklyn and New York based rotating “residency” programs.

To check out photos of the new Toby’s Estate in the West Village and to learn more, click here

Community Coffee K-Cups

Keurig Green Mountain has announced a new collaboration with the coffee company Community Coffee based in Baton Rouge. This multi-year agreement will allow Community Coffee to expand its relationship with Keurig. David Belanger, President and CEO of Community Coffee states, “Partnering with Keurig allows us to further extend our products in a format that is highly desired by consumers and we are very excited about this opportunity.”

The newly produced and licensed Community Coffee “K-Cups” for Keurig machines will start coming out in the Spring of this year. Community Coffee will also be introducing packs for other Keurig products such as  commercial brewing systems used in restaurants and offices and for the K-Carafes which brew up to four cups of coffee at once. Another benefit from the agreement is that Community Coffee will be sold through Keurig’s website and company store based in Burlington, Massachusetts.

One of Community Coffee’s goals is to align its brand along with the strongest coffee brands, and the agreement with Keurig will certainly help achieve this goal. Johnny Whoriskey, president of U.S. sales and marketing for Keurig states that, “Welcoming a premium brand like Community Coffee into the mix means the loyal fans of Community Coffee will be able to enjoy the coffee they know and love with the quality and consistency they expect from their Keurig brewer.” To  read more about the partnership, click here

Dunkin’ Donuts To Launch Dark Roast Coffee

For the first time in 64 years, Dunkin’ Donuts launched a dark-roast coffee at a store in Modesto, California. Dunkin’ plans to sell this roast nationwide starting September 22nd.  This will be the most significant launch since 2003 when Dunkin’ introduced espresso, cappuccino and lattes. Dunkin’s dark-roast coffee will be advertised as a smoother roast than other dark coffees on the market. Dunkin’ Brands president of global marketing, John Costello, has said, “We saw an unmet demand for a dark roast product that had a bold flavor but a smoothness that’s often associated with Dunkin’ Original Blend.”

The existing dark-roast iced coffee at Dunkin’ will be replaced with this new roast at the locations that offer the iced beverage. The Dunkin’ dark-roasted coffee that is bagged and sold in grocery stores however, will not be replaced with this newer version; it will remain the same dark-roast from when it was first sold in 2009 through a collaboration with J.M. Smucker Co. The new roast has been in the works for several years. Food scientists working with Dunkin’ set out to develop a coffee that would cut out the bitterness known to be found in dark-roasts; Costello states, “It provides an alternative choice for our current users as well as new users who wanted a bolder flavor than Dunkin’ original.” The brand will spend millions of dollars marketing this new roast to appeal to a mass audience.

To read more about the launch of Dunkin’ Donuts’ new dark-roast coffee blend, click here

Chick-fil-A Revamping Coffee Offerings

As Chick-fil-A grows their breakfast business they have decided it was time to upgrade their coffee brew. David Farmer, Vice President of Product Strategy and Development for Chick-fil-A states that the chain’s diners, “might put up with our coffee, but that’s a limiting factor in growing our breakfast business.” Breakfast is currently the fastest growing day part in the QSR food business and having a great cup of coffee is crucial to be considered a top player.

Yesterday Chick-fil-A announced that they would be substituting their current brew for a new specialty-grade coffee from a supplier that shares its revenue with farmers called Thrive. Chick-fil-A will also add a breakfast staple to their menu, iced coffee, which will also draw in afternoon traffic. The chain has also given new instructions to their restaurants to brew smaller pots of coffee so the taste will be fresher. For the past year Chick-fil-A has been developing their coffee program in Philadelphia, Nashville and Phoenix where coffee sales increased by 35 percent; the expectation of this new coffee program in stores is that it will double current coffee sales.

To read more about the new specialty brew coffee items on the Chick-fil-A menu, click here

Starbucks’ Food Sales Increase Average Check

Starbucks completed a very successful third quarter with a $513 million net income  (23% gain compared to the year prior), and a 6% growth in global same-store sales. The coffee shop credits its non-beverage sales for the increase in traffic and average check. The sales of the new breakfast sandwiches that were launched in March increased by 40% during the quarter. Same-store sales increased 7% during the quarter with the new food items being responsible for 2% of that growth. The new hand-crafted Fizzio sodas and Teavana Oprah Chai and shaken iced-teas were also big contributors to the sales increase in the quarter.

This news came in sharp contrast to its competitor, Dunkin Donuts, who released a more disappointing quarterly report. Dunkin’ Brands adjusted their expectation of a 3-4% increase in same-store sales to being in between 2-3%. Nigel Travis, Dunkin’ Brands’ chief executive and chairman stated, “Our performance in the second quarter was disappointing, both domestically and internationally.” Dunkin’ Brands mentioned that the increased competition during the breakfast daypart (TacoBell now increasing breakfast offerings) combined with challenging macroeconomic factors (including a harsh Spring climate) all contributed to the disappointing 2Q. The brand now expects a revenue growth between 5-7% compared to the 6-8% projection set earlier in the year.

Food sales at Starbucks are allowing the chain to increase traffic during what would usually be considered the slower day parts for coffee establishments such as evenings and afternoons. Howard Schultz, Starbucks Chief Executive Officer and chair, has hinted that the company is working on making the lunch hour at Starbucks look different soon. Starbucks is also hinting at solutions for paying in advance and picking up using new mobile technologies. Schultz states, ” It’s clear to us in our research that express order and pay is a big, big idea.”

Overall Starbucks has plans for down the pipeline that include more food offerings and new mobile payment technologies which have already proven to increase average check and traffic. To read more about Starbucks’ success with improved food offerings, click here