5 Trends Shaping the UK Branded Coffee Shop Market in 2024

In 2023, the UK branded coffee shop market soared to £5.3bn ($6.6bn), surpassing 10,000 outlets for the first time and experiencing remarkable sales growth. However, amidst ongoing economic challenges and shifting consumer behaviors, operators tread cautiously. Exclusive insights from the Project Café UK 2024 report unveil the pivotal dynamics shaping Europe’s largest branded coffee shop market.

  1. Navigating Economic Headwinds: Despite resilient growth, operators face constraints from a challenging economy. High inflation and decreased footfall at prime locations have compelled brands to reassess strategies, with notable shifts observed in consumer spending habits and outlet expansion plans.
  2. Franchising for Expansion: To mitigate risks amidst rising costs and stiff competition, UK operators increasingly turn to franchising for expansion. Notable brands like Costa Coffee and Greggs are leveraging this model to penetrate diverse markets and capitalize on local expertise.
  3. Rise of Boutique Operators: The specialty coffee segment witnesses unprecedented growth, with boutique operators like WatchHouse and Grind expanding their footprint and diversifying offerings. The market’s maturity is evident as specialty operators thrive beyond London.
  4. Oat’s Dominance in Non-Dairy Choices: Oat emerges as the preferred non-dairy option in UK coffee shops, gaining traction at the expense of other alternatives. Despite this, challenges persist, signaling that dairy still holds sway over consumer preferences.
  5. Diversification and Competition: Non-coffee-focused branded cafés are intensifying competition, offering handcrafted beverages and indulgent experiences. From bubble tea to premium drinking chocolate, these establishments seek to captivate younger consumers and tap into evolving tastes.

The UK branded coffee shop market of 2024 is characterized by resilience, innovation, and adaptation. As operators navigate economic uncertainties and changing consumer preferences, strategic maneuvers and diversification efforts emerge as key drivers of success in this dynamic landscape.

The most popular coffee drinks around the world

Coffee is more than just a beverage, it’s a culture. People in countries worldwide incorporate coffee drinks into their daily routine; either for relaxation and socializing or to start off the day. Seeing as coffee occupies such a sentimental place in people’s hearts, coffee preferences will vary across the globe.

Some coffee drinks, like Turkish coffee, are associated with specific regions, while others like espresso, cappuccino and latte are now considered global coffee trends. Plenty of folks like their coffee black, while others prefer a creamier, frothier taste in their drink.

  • Cappuccino is the most popular coffee drink in the world, topping lists in 24 countries across Asia, Africa, Europe and the Americas.
  • Espresso is the second most popular coffee drink worldwide and is number one in 14 countries.
  • 42 of the largest cities in the US claim espresso as their preferred coffee variation.
  • 12 countries love black coffee the best for its rich, unadulterated coffee flavor.
  • Turkish coffee is the least preferred coffee drink in our analysis, being that it’s mainly popular in Turkey alone.

In our findings, cappuccino is the world’s favorite coffee drink. It is milder and creamier than straight espresso and comes in a larger cup. Still, espresso comes in second since it’s made in a jiffy and quickly kicks in for a prompt energy boost.

It’s common to find one country with multiple coffee preferences because sometimes it’s not that easy to decide between favorites. We wanted to dig further and discover what’s the most popular coffee drink in every country and why.

So we studied the Google Search volumes for various coffee types in multiple languages and came up with the list below.

  • Albania – Macchiato and cappuccino
  • Argentina – Americano
  • Australia – Macchiato
  • Austria – Cappuccino
  • Bahamas – Cappuccino
  • Bahrain – Cortado
  • Bangladesh – Mocha
  • Belgium – Cappuccino
  • Bolivia – Americano
  • Brazil – Latte
  • Bulgaria – Black Coffee
  • Croatia – Cappuccino and espresso
  • Cyprus – Espresso
  • Czech Republic – Flat White
  • Denmark – Cappuccino, cortado and flat white
  • Finland – Irish coffee
  • France – Cappuccino
  • Germany – Espresso
  • Greece – Espresso
  • Hungary – Cappuccino
  • Iceland – Espresso
  • Ireland – Irish coffee
  • Italy – Americano
  • Luxembourg – Cappuccino
  • Malta – Cappuccino
  • Netherlands – Cappuccino
  • Norway – Iced coffee and Irish coffee
  • Poland – Flat white
  • Portugal – Black coffee
  • Romania – Cappuccino
  • Serbia – Espresso
  • Spain – Cappuccino
  • Sweden – Irish coffee
  • Switzerland – Cappuccino
  • Ukraine – Espresso
  • United Kingdom – Macchiato
  • Canada – Espresso
  • Dominican Republic – Black coffee
  • Nicaragua – Iced coffee
  • United States – Espresso
  • Chile – Iced coffee
  • Colombia – Black coffee
  • Costa Rica – Americano
  • Ecuador – Americano
  • Paraguay – Americano
  • Peru – Frappuccino
  • Uruguay – Americano
  • Venezuela – Black coffee
  • Egypt – Espresso
  • Kenya – Cappuccino
  • Mauritius – Mocha
  • Morocco – Black coffee
  • Nigeria – Cappuccino
  • South Africa – Black coffee
  • Hong Kong – Latte and mocha
  • India – Cappuccino
  • Indonesia – Cappuccino
  • Israel – Black coffee
  • Japan – Mocha
  • Jordan – Black coffee
  • Kuwait – Cappuccino
  • Lebanon – Black coffee
  • Malaysia – Latte
  • Oman – Cappuccino
  • Pakistan – Espresso
  • Philippines – Iced coffee
  • Qatar – Flat white
  • Saudi Arabia – Cappuccino
  • Singapore – Cappuccino
  • Taiwan – Espresso
  • Thailand – Espresso
  • Turkey – Turkish coffee
  • United Arab Emirates – Black coffee
  • Vietnam – Espresso, latte and mocha
  • Jamaica – Frappuccino and cappuccino
  • Trinidad and Tobago – Cappuccino

24-Karat Gold Coffee Experience with Inside Burj Al Arab Tours to Celebrate Eid Al-Fitr 2024

  • Available exclusively at Inside Burj Al Arab tours, discover a new 24-Karat Gold experience this Eid Al Fitr, with a ‘Tour and Golden Coffee’ served with creamy Camel Milk for extra indulgence and elegance- a first for Dubai.
  • Embark on a luxurious 90-mintute tour and discover the untold stories of Dubai’s most iconic hotel and the original home of luxury, Burj Al Arab Jumeirah.

 To celebrate the joyous festivities of Eid Al Fitr, Inside Burj Al Arab Tours welcomes UAE visitors and residents to discover a luxurious 24-Karat Gold experience at the original home of luxury, Burj Al Arab Jumeirah.

Available throughout the week of Eid Al Fitr, April 9th– April 14th, between 10:00am and 7:00pm, the unique Golden Coffee with Camel Milk tour experience commences with a 60–90-minute tour inside the iconic hotel, taking guests on an interactive journey of discovery, showcasing the hotel’s stunning interiors, grand Atrium, Royal Suite, and Experience Suite.

Famous for its gold-plated interiors and grand gold-plated elevators, the exclusive Golden Coffee with Camel Milk tour is the ideal way to experience the elegance of an Inside Burj Al Arab tour with family and friends. Priced at AED 399 person, the unique beverage is served with creamy Camel Milk and dusted with real edible gold and can be enjoyed either at the stunning Observation Lounge on the 25th floor or at UMA Lounge, set against picturesque views of the Dubai skyline and Arabian Gulf.

Celebrate Eid Al Fitr in the most memorable way with Inside Burj Al Arab tours, offering an array of unique and indulgent experiences for family and friends to enjoy together.

For more information of the Eid Al Fitr experiences, please visit Inside Burj Al Arab Tours.

Inside Burj Al Arab Tour Eid Al Fitr Package:

 What: Tour and Golden Coffee served with Camel Milk

  • 60-90-minute Inside Burj Al Arab tour
  • Tour followed by a Golden Coffee with Camel Milk
  • When: April 9 until April 14

Tour suggested time: from 10:00am to 7:00pm

Price: AED 399 per ticket

About Inside Burj Al Arab

Inside Burj Al Arab, part of Dubai Holding and Jumeirah Group, is an exclusive 60-90-mintue tour that offers guests an insight into Dubai’s iconic Burj Al Arab with selected experiences from a tour exploring interiors along the sea views to extended experiences after the tour, featuring signature 24-carat gold-infused beverages, exclusive dining options, spa and wellness and alfresco experiences.

Inside Burj Al Arab operates daily from 10:00 am to 7:00 pm, with ticket purchasing available online or from the ticket lounge located at the conference centre at Jumeirah Beach Hotel. For more information, please visit www.insideburjalarab.com

  

Wait no longer… New research disproves the “wait two hours” rule for your first cup of coffee

In their constant pursuit of optimal health and productivity, many have adhered to the advice of delaying their first cup of coffee, believing it could help avoid the dreaded afternoon slump. However, recent scientific findings challenge this notion and raise doubts about it.

A comprehensive review of 127 studies, detailed in the Annual Review of Nutrition, revealed multiple benefits of coffee consumption, confirming that coffee could reduce the risk of various diseases including cancer, type 2 diabetes, and Parkinson’s disease. Another study published in the Circulation journal noted a significant decrease in the risk of stroke associated with coffee consumption. Additionally, a study conducted by the National Institute of Health, which involved over 260,000 individuals, found that regular coffee drinkers were less prone to depression.

Moreover, coffee seems to possess cognitive benefits as well. While caffeine intake before forming new memories showed limited effects, research published in the Nature Neuroscience journal revealed that consuming caffeine after learning could notably enhance memory recall.

Given these multifaceted benefits, the timing of the first cup of coffee becomes an intriguing topic. Contrary to popular belief, the idea of delaying coffee consumption to allow the body to utilize its natural energy resources is not supported by scientific evidence.

For example, a recent analysis published in the Journal of the International Society of Sports Nutrition refuted the myth linking early caffeine consumption to the afternoon slump. Similarly, doubts have been raised about concerns regarding caffeine-induced dehydration, with genetics, hydration strategies, and sweat rate appearing to play more pivotal roles in hydration status.

In essence, the time you choose to enjoy your first cup of coffee is similar to your waking time; it’s a personal choice rather than a determinant of success. Whether you choose to savor your coffee immediately upon waking or prefer to delay for anticipated benefits, the decision is yours.

As psychologist Adam Grant aptly puts it, success is not about conforming to others’ schedules but about productivity and personal achievements. So, whether you find solace in delaying coffee intake or enjoy the immediate boost, rest assured: science indicates that it does not significantly impact the overall outcome.

Coffee Prices Soar to 16-Year High

The price of robusta coffee has surged to a record high since 2008 due to concerns about supply shortages.

The threat of water scarcity could limit production in Vietnam, one of the largest exporters.

May contracts on the ICE exchange during Wednesday’s trading on April 3 rose by 4.8%, peaking at $3,838 per tonne.

By the end of April 3, ICE exchange trading closed up 4.1% to $3,812 per tonne. Coffee prices have risen by nearly 24% since the beginning of the year.

Coffee futures reached a new high in London trading due to concerns about shortages, according to Bloomberg.

Unusual heat threatens coffee production in Vietnam, one of the world’s largest exporters of this variety.

This has heightened concerns about a shortage of grains used to produce soluble beverages.

There are concerns about a possible shortage of water for farmers to irrigate coffee trees, which could affect yields next season.

The rally in the coffee market can also be attributed to panic buying by roasters, whose reserves are at a minimum as they have not replenished them in anticipation of lower coffee prices.

Vietnamese coffee production is also affected by farmers switching to other crops such as durian, avocado, and passion fruit.

According to the National Coffee Association, coffee exports may decrease by 20% this season, ending in September, compared to 1.67 million tonnes shipped the year before.

The harvest expected in Vietnam this year is unlikely to help improve supply.

10 Medications Not to Take with Coffee: A Comprehensive Guide

Consuming coffee alongside certain medications can significantly impact their effectiveness and absorption rates in the bloodstream. Here’s a detailed rundown of 10 types of medications you should avoid combining with coffee:

  1. Thyroid Medications: Studies suggest that pairing coffee with thyroid medications can reduce drug absorption by over 50%, potentially diminishing their effectiveness.
  2. Cold or Allergy Medications: Many cold or allergy remedies contain stimulants like pseudoephedrine. Mixing them with coffee could exacerbate issues such as insomnia and sleep disruption.
  3. Diabetes Medications: For diabetic individuals, adding sugar or milk to coffee might elevate blood sugar levels, affecting the efficacy of their prescribed medication. Furthermore, caffeine intake could worsen diabetic symptoms.
  4. Alzheimer’s Medications: Caffeine can interfere with Alzheimer’s medications by tightening the blood-brain barrier, limiting drug passage to the brain. Additionally, excessive coffee consumption may compromise the protective effects of these medications on neurotransmitters.
  5. Asthma Medications: Combining asthma drugs, which relax airways, with caffeine may heighten side effects like headaches and insomnia. Coffee intake may also hinder medication absorption.
  6. Osteoporosis Medications: Studies reveal that concurrent coffee consumption could reduce the potency of osteoporosis treatments by more than half.
  7. Antidepressants: Coffee intake might impact antidepressant absorption, potentially leading to sleep disturbances and increased heart rate among patients.
  8. Antipsychotic Medications: Coffee consumption may hinder the absorption of antipsychotic drugs, compromising their efficacy in managing conditions like schizophrenia and severe depression.
  9. High Blood Pressure Medications: Doctors advise against drinking coffee alongside blood pressure medication due to potential interference with absorption and increased heart rate, exacerbating hypertension.
  10. Melatonin Supplements: While melatonin aids sleep, coffee’s stimulating effects can counteract its benefits by inhibiting melatonin production, reducing its effectiveness as a sleep aid.

By being aware of these interactions, you can ensure the optimal effectiveness of your medications while enjoying your coffee responsibly.

“Coffeedesk” is the master distributor of “Urnex” products in the UAE and the Middle East

Coffeedesk is a leading provider of coffee accessories and equipment in GCC and Europe. They recently secured the master distribution of Urnex Products in UAE and  Middle East,  a brand known for its innovative products designed to enhance the cleaning of coffee and tea equipment in both cafes and homes.

Coffeedesk is committed to helping coffee lovers worldwide achieve the perfect cup. Recognizing the importance of maintaining clean coffee machines, coffeedesk emphasizes this often overlooked aspect of serving high-quality coffee. A clean machine not only preserves the flavor of the coffee but also ensures the longevity of the equipment.

As a one-stop-shop for coffee solutions, including drinkers, brands, restaurants, cafes, baristas, and cafe concept specialists, coffeedesk consistently strives to offer the best coffee and tea products, equipment, practices, and now, product services. This partnership with Urnex aligns with coffeedesk’s mission to provide the most innovative products and enhance the overall coffee and tea experience.

Saud Al Nuaimi, Founder of coffeedesk GCC, emphasizes the significance of the partnership with Urnex, stating, “Urnex is a renowned brand for their cleaning products, available globally in around 70 countries. With our focus on delivering top-quality coffee and tea equipment to the GCC region, it’s essential that we prioritize cleaning, maintenance, and upkeep.”

He further explains the importance of maintaining clean equipment, noting that residual coffee bits and oils can compromise the flavor and aroma of the coffee. Coffee’s flavor is affected by various factors, including the roast, grind, and filtration, and unclean equipment can result in unpleasant tastes. Urnex products are meticulously crafted by experts in equipment technology, chemistry, and coffee, ensuring efficiency and effectiveness.

Overall, Coffeedesk’s role as the master distributor of Urnex in the UAE and Middle East highlights their commitment to offering customers the finest tools and resources for enhancing their coffee experiences.

Sustainable Coffee Horizons: An Interview with Aaron Marshall, General Manager of ROR Coffee Solutions

Dubai, April 1, 2024 (QW) :Embarking on a deep exploration into the world of sustainable coffee and innovative leadership, we meet Mr. Aaron Marshall, the General Manager of ROR Coffee Solutions. From his professional journey to the pioneering initiatives of the company, Marshall shares insightful perspectives on ROR’s commitment to excellence, sustainability, and ethical responsibility. Join us as we delve into the impact of ROR Coffee Solutions on the coffee world as a whole.

As the General Manager at ROR Coffee Solutions, could you share some highlights of your professional journey and how you arrived at your current role?

With over a decade of experience in the coffee industry, my inquisitive nature in procurement and supply chain deepened my expertise and passion for the field. The opportunity to learn and grow fueled my excitement for the dynamic coffee world. There’s always something new to learn in the constantly evolving world of coffee, which is what inspired me to delve deeper into coffee and keep my curiosity constantly energized. Coffee for me is more than just a beverage; it’s a world of discovery. The turning point in my career arrived when the owners and I found ourselves sharing a mutual interest, ironically over a cup of coffee, in exploring and growing within the $100 billion dollar coffee industry. Our strategic vision extended beyond establishing ourselves as the leading roastery in the Middle East; our ambition is to emerge as the largest coffee brand on a global scale. The passion to transform the sector, to do things sustainably and ethically, is what brought ROR Coffee Solutions to life back in 2023. That shared strategy and ambition led me to my current role at ROR Coffee Solutions.

You mentioned being a down-to-earth yet imaginative and ambitious person. How do these qualities reflect in your approach to managing and leading teams within ROR Coffee Solutions?

Having a down-to-earth nature and an imaginative ambition are two core styles of how I lead and manage teams at ROR Coffee Solutions. I am always ready to roll up my sleeves and get hands-on when needed due to my “never say no” attitude. My strong belief in this approach encourages teams to create a more collaborative environment and set a tone where team members are not afraid to tackle challenges head-on. Additionally, supporting the professional growth of every team member is a core focus of mine. I understand the importance of continuous learning and development, which is why my hands-on approach allows me to fulfill this commitment by providing the necessary support and resources to ensure everyone has the opportunity to thrive in their roles. I believe it is essential for everyone to be informed about the company’s vision. By promoting a culture where everyone is heard, communication is transparent, and keeping everyone informed, I am able to successfully align the goals of the company with that of the team members to create a harmonious working environment. In essence, it boils down to nurturing a team that’s not only productive but also feels a sense of ownership and pride in what we’re building together at ROR Coffee Solutions.

ROR Coffee Solutions is making waves in the GCC as a one-stop-shop for all coffee solutions. What sets the company apart, not just in terms of products but also in its overall business philosophy?

To set ourselves apart in the highly competitive coffee industry and have a significant presence in the GCC, ROR Coffee Solutions is beyond just its products. At ROR Coffee Solutions, our aim is to foster a culture of excellence, innovation, and sustainability as part of our mission to create an impact. By carefully building an after-sales service program, we are able to exceed expectations and provide added value to our customers and stand out. At ROR Coffee Solutions, we want to ensure that every customer experience is nothing short of exceptional, and we achieve it by strongly believing that we are not just a coffee supplier; but a partner committed to excellence going above and beyond to deliver on promises for our customers. In the coffee business, while upholding sustainability, it is important to keep things fresh and constantly innovate in order to stay on top. We recently launched aluminum and compostable capsules along with our office solutions at the World Coffee Dubai 2024 summit, not only displaying our dedication to innovate and staying at the forefront of the industry but also reflecting our unwavering commitment to sustainability. More importantly, our ethical stance sets us apart. As part of our mission, we have committed to entering into fair trade agreements with coffee farms across various regions, including Kenya, Brazil, Costa Rica, Yemen, and Colombia. We’re all about making sure that we support economic stability, ensure farmers get fair pay, and build a positive coffee supply chain.

The company has recently launched the first phase of its sustainability program, aiming to reduce carbon emissions by 20% by 2025. Could you elaborate on the strategies and initiatives being implemented to achieve this ambitious goal?

I am happy to share the exciting details of our sustainability program at ROR Coffee Solutions, geared towards reducing carbon emissions by 20% in 2025. Firstly, we’ve taken a big leap towards environmental responsibility by launching fully compostable packaging for our coffee bags, capsules, and cups. This initiative aims to minimize waste and contribute to a more eco-friendly disposal process. By partnering with Forthing Friday EV, an extraordinary electric car that redefines performance and sustainability, we have strategically transitioned our traditional vehicle fleet to electric cars. This change has been implemented on our sales, QC, and technical fleets, aligning with our commitment to reduce carbon footprints and ensuring a cleaner and greener approach to our operations. Additionally, our most impactful initiative is the adoption of a robust electric coffee machine. This technological marvel not only makes our roasting process energy-efficient but also drastically eliminates emissions, bringing us closer to our goal of a more sustainable process in coffee production. These strategies collectively form the foundation of our sustainability program, reflecting our dedication to environmental stability, energy efficiency, and a greener future for the coffee industry. We’re not just brewing coffee; we’re brewing a sustainable legacy.

ROR Coffee Solutions has embraced an entire fleet of electric vehicles, making it the first coffee company in the UAE to do so. How has this move contributed to the company’s environmental responsibility, and what impact do you foresee within the industry?

The excitement cannot be contained. We are extremely proud of our strategic shift to electric vehicles at ROR Coffee Solutions. This move positions us at the front, being the first-ever coffee company in the UAE to go fully electric. The partnership with Forthing Friday EV has led us to strategically replace our traditional vehicles in the sales, quality control, and technical departments. Forthing Friday EV is an incredible electric car model that excels in both performance and sustainability, aligning with our sustainability goals and helping us gradually reduce our carbon footprint. Not only does this contribute to a cleaner and greener operational approach within our company, but it also sets a notable precedent within the industry and promotes a positive influence in the industry at large. Additionally, our move to electric vehicles inspires other companies in the coffee industry to implement similar eco-friendly practices.

How do you balance the need for efficiency with maintaining high-quality standards in the coffee industry?

Consistency in the coffee industry is the key reason for any roastery to have complete control over their brand reputation, maintain quality, enhance their customer experience, and optimize their operations. At ROR Coffee Solutions, we maintain efficiency while upholding high-quality standards as it is a top-priority for us. Firstly, we have our incredible Quality Control team who play an important role at ROR Coffee Solutions to help maintain high-quality standards. These guys are the backbone of our commitment to excellence. These rock-stars take it upon themselves to regularly visit clients, providing them with invaluable training and support to baristas, at no additional cost. We’re all about empowering our partners with knowledge and skills to produce top-notch quality and maintain consistency, which also streamlines operations for efficiency. Moreover, every single batch of ROR Coffee Solutions that we roast goes through a meticulous tasting process. Our expert head of coffee, personally samples and evaluates each batch to ensure it meets our standards before it leaves our factory. This thorough attention to detail guarantees that only the finest quality coffee reaches our customers. Additionally, with sustainability at the forefront of our operations, we use electric roasters by Stronghold to effectively reduce our carbon emissions, and dedicate ourselves to being more environmentally conscious. With Stronghold roasters, we can roast high-quality coffee in large batches of up to 8 kg per batch. Their machines, equipped with 4 halogen lamps, higher output, refined airflow control, and detailed data logging, enable us to consistently achieve the perfect roast for our coffee beans, ensuring the highest quality for our customers.

How does the company ensure sustainability throughout the entire supply chain, from bean cultivation to the final product?

One of the most important steps that we have taken while establishing ROR Coffee Solutions is entering into a fair trade agreement with coffee farms. A fair trade agreement offers better prices, decent working conditions, and stability to farmers from developing nations and protects them from an unpredictable coffee market. By entering into a Fair Trade Agreement with farms situated in Kenya, Brazil, Costa Rica, Yemen, and Colombia we, at ROR Coffee Solutions, are enabling fair compensation for farmers. Additionally, we are also proud to announce our partnership with a women’s farm from the Nyarguru province of Rwanda. The aim of this partnership is to secure a brighter future for these women and their communities. We do this by not only sourcing coffee beans from them but also proudly giving back a percentage of our sales from each product to support these hardworking women and their families. Moreover, with the assistance of Sustainable Growers, these women farmers are adopting the best agricultural practices to cultivate their coffee beans, promoting ethics and sustainability. Our sustainability practices do not just stop there. We at ROR Coffee Solutions have upped our roasting game by utilizing an electric roaster that is energy-efficient and eliminates carbon emissions, bringing us closer to our goal of a more sustainable process in coffee production. Furthermore, our partnership with Frothing Friday EV is also another prime example of the eco-friendly vibe that we are boasting here at ROR. By strategically swapping out all our traditional vehicles in the sales, quality control, and technical departments for electric ones, we are gradually reducing our carbon footprint. We have also taken a big leap towards environmental responsibility by launching fully compostable packaging for our coffee bags, capsules, and cups. Which aims to minimize waste and contribute to a more eco-friendly disposal process. To sum it up, when you grab a cup of coffee from us, you’re not grabbing a regular cup of joe; you’re supporting farmers, their communities, and the planet all while drinking out of a compostable cup. In short, that one cup of joe that you’re holding has been through a sustainable journey, making you a proud supporter of farmers and our environment when you purchase it from ROR.

How do you believe ROR Coffee Solutions’ focus on sustainability and environmental responsibility is influencing consumer perception and behavior?

As the General Manager of ROR Coffee Solutions, I’m thrilled to share how our commitment to sustainability and environmental responsibility is shaping the way consumers view and interact with our brand. Picture this: with every sip of our coffee, our customers aren’t just indulging in a delicious brew; they’re embarking on a journey towards a better world. When you choose ROR Coffee Solutions, you’re not just buying coffee; you’re joining a movement. It’s like being part of a secret society of coffee lovers who care about more than just a caffeine fix—we’re in it for the greater good! From the moment our beans are sourced ethically to the last drop enjoyed in our compostable cups, sustainability is at the heart of everything we do. We’re not just brewing coffee; we’re brewing change. And let’s not forget the feel-good factor. With every cup of our coffee, customers can pat themselves on the back for making a difference. It’s like a little high-five to Mother Nature with every sip. So, why settle for a regular cup of joe when you can join the ROR Coffee Solutions revolution? Let’s sip our way to a greener, more sustainable future—one delicious cup at a time.

Are there any collaborative efforts or partnerships ROR Coffee Solutions is engaged in to encourage broader industry-wide impact?

One of our biggest collaborative efforts was the caffeinated event that we had hosted on March 8, 2024, in honor of International Women’s Day at our headquarters in Al Quoz, Dubai, UAE. The aim of the event was to announce the partnership between ROR Coffee Solutions and a Rwandan women’s farm. At the event, we proudly hosted Esther Mukangango, a remarkable and resilient women farmer, who traveled all the way from her province of Nyarguru in Rwanda to share her riveting story with the audience. At this event, Esther Mukangango shared her compelling journey with us. She told us how 125 women came together to form the Nyampinga union, aiming to beat poverty through cooperative savings and lending. Esther explained the profound meaning of the word Nyampinga – which translates to “beautiful women in and out,” and shed light on how their skilled management got them noticed globally. Banks both local and international, stepped in to support their coffee farming efforts. Esther also shared her own story, from a time when women like her couldn’t even access coffee, to now proudly owning it and exporting it to the world. I firmly believe that this partnership is a game-changer for women throughout the coffee industry, while shedding light on the difficult challenges they encounter due to lack of government support in their country. This collaboration helps by sending their children to school, paying for insurance coverage, and contributing to a pension scheme for the elderly, and also on top of that, they will receive a cut from every product that we sell here at ROR Coffee Solutions. It’s a win-win for everyone involved! More on the partnership front, as mentioned previously, we have teamed up with Forthing Friday EV to shift to electric vehicles so that we help reduce our carbon emissions. While this move does align with our sustainability goals and contributes to a cleaner and greener operational approach within our company, it also sets a notable precedent within the industry and promotes a positive influence in the industry at large. Additionally, our move to electric vehicles inspires other companies in the coffee industry to implement similar eco-friendly practices.

How we inadvertently gatekeep specialty coffee from new consumers!

By: Estella Zuleta Carmona
Head of Coffee and Trainer

Ever wonder why regardless of how much we try to engange with consumers and share all things coffee with customers, friends and even our family somehow specialty coffee consumers doesnt seem to go in a raise? And big chains continue to expand and reach broaders audiences

Perhaps the reason lies in the way we are communicating specialty coffee, a field and expertise that want it or not has a complex nature and that many of us, coffee professionals, want it to be valued and appreciated for its value, worth, and all the deep and hard labour behind it, regardless, we forget that in the same way we appreciate some things and ignore others, we cannot force people to enjoy the same hobbies or pleasures that we do.

We need to make it approachable, simple and easy to enjoy, but how can we achieve this out of an expertise that implies so many variables and complexities?

Maybe, the reason why its so difficult for regular consumers to engage with high quality specialty coffee is the result of us, the professionals constantly giving a greater importance to techniques, brewing styles, equipments and all the buzzing and confusing terms that newcomers barely understand, and that, contrarily, might aswell make them feel not involved, interested or fall for the intimidation of the snobbism that this brings along. Perhaps we are oversharing, overcomplicating the simpleness of drinking and enjoying good quality coffee with unnecessary details and this way gatekeeping the joys of the world of coffee for the enthusiasts and the coffee lovers.

I still remember an anecdote from a post i read sometime ago in a forum: there was a person explaining his mother was visiting him for vacations and was staying at his place. As a coffee professional he had all sort of tools and at first encounter his mother was incredibly surprised with all the equipments and toys in his kitchen.

One morning his mother asked him if he wanted some coffee and as he sat on the living room he could hear his mother doing different tasks, one of them, grinding coffee in his automatic machine but to his realization he forgot he never taught her how to operate it.

His mother started talking from the distance and complimenting him about how amazing was the coffee he had in his shelves, explaining how she ground a full cup of coffee and then filled the basket and pressed the button up to 4 times till she filled the entirety of the cups she was preparing for the both of them.

It was the best coffee she ever had, regardless of preparation, fancy techniques, knowledge or recipes. Just water and coffee.

Sometimes we forget that in the end, coffee is just coffee, and everybody display a different set of preferences and inclination towards specific flavours or sensations aswell as not everyone is capable of sensing and perceiving as many complexities we do in coffee, not even us professionals can perceive the different qualities of coffee at the same level, some of us display greater skills while others have it more complicated.

But something is certain, we need to make it simple, and perhaps, the best way we can approach to simplify the complex is by actually trying to understand it deeply, moving away from the snobbism and trying to enjoy all the different qualities of specialty coffee that origin has to offer us.

The greater we understand about it, the better we will be able to simplify, share and make it approachableWe should probably start with the flavours we can find in coffee, where does flavour originate? What influences flavour?

Understand the different degrees of enjoyable and non-ejoyable flavours.

Last week i held a class consisting on the defects that we can find in green coffee, most of us in the industry know theoretically and in practice how most of these can impart sensations and affect the quality of the coffee we drink. More specifically we spoke about the primary and the secondary groups of defects. The practice consisted of tasting these defects, becoming familiar with them. What are the predominant notes on a coffee presenting partial blacks, sours, insect damage or quakers?

Does any of these defect truly make the cup undesirable? Do we think other consumers could find these cups enjoyable? As the kids of the washed arabica standards we were taught standards when it comes to green quality standards, we were taught about defects and how green coffee should look like in order to present pleasant sensations. But in my personal experience i have encounter coffees that physically look bad, rugged, and sometimes even showcase partial or “pseudo quakers” regardless, sometimes the most ugly coffee is the tastiest on the table.

Sometimes we as professionals are bias and forget most of what we like and think is “correct” in coffee comes from learning standards, training and calibrating our palate with other professionals that, redundantly, were also taught standards on what taste good and what tastes bad.

So, the question that arises is: Are defects truly unplesant or we find them unpleasant because we were taught that way? Chances are, consumers and ours friends will probably not notice or even more, enjoy them.

On another hand, then we also have roasting and how this changes and transform the flavours we can find in our coffee. Overdevelopment? Underdevelopment, Fast roasts? Slow roast? Light, Medium, Dark roast? Colour? Humidity? Weightloss? Caramelisation? Highly complex or chemically simple coffees?

Understanding this can help us comprehend the result in our cups instead of blaming it on the method, the equipment, the extraction or any other variables, we might be capable of assessing and even appreciating the actual potential and quality of what we have in our hands while ignoring all the other factors that could have gone wrong, Just like a non professional or a regular consumer could enjoy a coffee without comprehension of all these peculiarities, they can perceive that the coffee they are drinking simply its better than any others.

Once we hace analysed and understood everything that has happened from seed and all the processes that were applied to the beans until the moment we got them in our cup, once we understood the quality of our green, once we understood all the processes going on during the roasting and how the flavours were modulated. Once we have moved away from our snobbism, judgement and learned preferences, theres only one thing left to do:Sip, share and enjoy.

The value of the specialty coffee market is expected to reach $152.69 billion by 2030

A recent survey conducted by Brainy Insights indicates that the specialty coffee industry is poised for substantial growth, with its value anticipated to soar to US$152.69 billion by 2030. This projection signifies a robust growth rate of 12.32% throughout the forecast period.

Sandra Moraes, the Specialty Coffee Manager at the Cerrado Coffee Growers’ Cooperative (Expocacer), highlights the burgeoning demand for specialty coffee and the promising prospects it presents for producers. She elaborates on the Essências initiative, tailored to support small and medium-sized coffee growers transitioning into specialty coffee production. The program offers personalized guidance on post-harvest processes, ensuring adherence to quality standards while accommodating the unique characteristics of each crop.

The research further reveals a remarkable surge in the North American specialty coffee market, with an expected annual growth rate of 20% until 2030, positioning it as the world’s fastest-growing market segment.

Expocacer’s Executive President, Simão Pedro de Lima, underscores the significance of this trend by discussing the establishment of a logistics hub in the United States, the largest consumer of their coffee. The majority of the coffee beans shipped to the hub are of specialty grade, reflecting the company’s commitment to capitalizing on the burgeoning demand for high-quality coffee. Initial plans entail the delivery of one container per week, each containing approximately 320 bags of 60-kilograms of coffee. This endeavor aims to invigorate both the economy and the consumption of specialty coffees, which continues to experience upward momentum.

The inauguration of the hub is anticipated to yield substantial results, with an expected increase in North American market sales by 10 to 15% within the first year alone. Brazilian Agricultural Research Corporation data indicates a steady annual growth rate of 12% in global consumption of Brazilian specialty coffee in recent years.

Pedro de Lima emphasizes the evolving consumer preferences, emphasizing the importance of transparency and sustainability in coffee production. He underscores Expocacer’s commitment to meeting these demands, with the hub facilitating improved traceability and showcasing the stories behind each cup of coffee.

Coffee Cascara: Ancient Yemeni Heritage Reshaping Coffee Culture

Recently, cascara coffee has been gaining increasing attention, especially in European and American countries, where its origins, benefits, and preparation methods are being explored. Although some claims attribute the invention of cascara coffee to specific countries or baristas, the truth reveals a completely different story.

Cascara coffee is nothing but coffee cherry husks, an ancient innovation dating back thousands of years to Yemen, where Yemenis have used it and continue to trade it in local markets to this day. Coffee cherry husks have also been used in some coffee-producing countries like Ethiopia and Bolivia.

It can be said that coffee cherry husks are an integral part of Yemenis’ lives, as it is considered the favorite drink for various occasions. Yemenis used coffee cherry husks to prepare their daily coffee, while they used coffee beans for morning coffee only.

In the past, Yemenis would separate coffee cherry husks and consume them locally in the production of the finest coffee varieties, exporting coffee beans to the world. Today, coffee cherry husks can be found in various markets in Yemen, where traders compete to sell them, and their quality varies depending on their types.

Cascara coffee is distinguished by its enchanting preparation method and unique taste, where coffee cherry husks are gently boiled and ginger or cinnamon is added to enhance the flavor, and the drink is sweetened with sugar or consumed without it.

Yemenis discovered the benefits of coffee cherry husks since ancient times. It has been and still is used as a preferred product for women during the first month after childbirth. It was also used by farmers in Yemen before heading to their farms, where it helped them face the scarcity of drinking water in the farms where they worked for long periods under the hot sun. Coffee cherry husks would sustain them, reduce thirst, and the need for water.

Additionally, it is believed that coffee cherry husks help in fat loss, improve digestion, and strengthen the immune system.

Although cascara drink is considered new in American and European markets, it has been a staple drink in Yemen, Ethiopia, and Bolivia for many centuries. Recently, coffee producers have started using coffee cherry husks to produce this unique drink, which can be served hot or cold.

Certainly, cascara or coffee cherry husk drink revives the traditions of authentic Yemeni coffee and offers coffee lovers an unforgettable experience.

Cascara coffee carries with it a rich history and culture, blending its unique flavor with the authentic Yemeni coffee traditions to provide an exceptional experience for coffee lovers around the world.

With the increasing interest in cascara coffee and its preference by coffee lovers, we can expect to see more traders and baristas adopting this unique drink and offering it on their menus, making it an integral part of the diverse global coffee culture.

Erna Knutsen: The Unsung Heroine of Specialty Coffee

Atoni Lucien I name her the mother of specialty coffee.

Our lives, all of them, are lived in versions.

I have a version of my life, my parents have another, my siblings another, and for every person I count as a friend or acquaintance, there are yet more versions of my life.

This is not news to anyone.

Famous people famously have many biographies written about them, many different versions of who they were and what they did or didn’t do.

Erna Knutsen was not a famous person, generally. She was a famous person, specifically.

The regular world, the world that is not engrossed and consumed by, obsessed and beset by coffee, that world may not know who Erna Knutsen was.

The coffee world—and not just the specialty coffee world—knows who Erna Knutsen was, though we may not agree on any one version of her story. But I think we might all agree, or most of us, on a version of the person.

She was generous, if not to a fault, then beyond normal, with her time, knowledge, and understanding.

For years before the Specialty Coffee Association of America (now the SCA) hired its first professional staff person, Erna was the unofficial spokesperson for the industry, speaking to reporters about the new fad known as specialty coffee.

Perhaps because her story can be understood as something of an underdog story, she loved to see people succeed against the expectations if not the odds; and while she was not at all shy of the spotlight, she was likely to drag someone else into the spotlight with her to share it.

She had a guffaw that bordered on a cackle and yet was thoroughly charming because it was so genuine, and often surprising, because if anyone could find humor in unexpected places, it was Erna Knutsen.

“During the discussion after one cupping session, Erna had scored a particular sample much higher than the rest of the jury, so Paul asked her to explain what she liked so much about that coffee.

She put on her reading glasses, perused her cupping sheet for a few seconds, then looked up and replied, ‘Oh… I’m sleeping with the farmer!’” -career coffee professional Stephen Vick, talking about the Cup of Excellence jury in Nicaragua, 2006 .

Erna died in June 2018. At 96, she was well past the age when we ask what it was that caused her death. Enough was enough. She had already lived more than one life by any measure and for those of us who claim coffee as a living, it was her second life that meant the most, her coffee life.

Erna’s father, Edwin, died just three months before his 100th birthday.

Long life was in her blood, is one way to put it. Another way would be to say that long life was in her spirit, and her spirit was needed to launch an industry.

To give away the ending, that is what Erna Knutsen did.

 

By:Atoni Lucien (Lucio) Ngeh

International Specialty Coffee and Roastry Manager at SADDLE CAFE and Feels Juice Bar. Specialty Coffee Consultant