The global leader in flavorings, fragrances, functional ingredients and more developed the coffee and tea flavor collection to deliver fully indulgent, authentic tastes for dairy applications that expand beyond the known, and follow traditional flavors, and the trends for more unusual combinations.

“Consumers are looking for that premium experience in their food, which means pushing the boundaries on taste,” said Ian Thurston, senior category manager sweet at Symrise. “Our collection goes beyond what is expected in coffee and tea flavors, utilizing café favorites and unique tastes that pair perfectly with dairy indulgences.”

Flavors include hazelnut and amaretto, salted caramel, cold brew mocha, and hibiscus blossom chai latte in the coffee category; and matcha, chocolate, vanilla earl grey, and white peach for tea. Not only are these strong flavors meant to impart a pleasurable taste sensation, they also serve practical benefits, including masking any astringent or sour notes that are challenging for these dairy applications. The result is a collection of flavors that elevates dairy with the authentic taste of barista-brewed tea and coffee and opens the door to new, more indulgent applications for an eager consumer base.

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When I first learned that Starbucks planned to open a Reserve Roastery in Manhattan, I was intrigued as it was my understanding that zoning didn’t allow for roasting in New York City’s smallest, yet most densely populated borough. While chatting with two of the roasters, they admitted it was no easy task acquiring the permits as there were a multitude of city and state environmental requirements that had to be met. However, they happily claimed that what is being released into the atmosphere is 99.9% clean air (after travelling through the afterburner, which is on full display).

Like the other Roasteries, the NYC location is a working roasting facility with two roasters, a 25 kilo Probat for the store and a 125 kilo Probat that will roast coffee for NYC and East Coast locations — and consumers are able to easily view the roasting process. “The goal is to be theater for customers, so we will always be roasting,” said Alex Katz, program manager, engineering, Starbucks. On opening day, Pike’s Place coffee was being roasted, which was then going to be sent to the York, Pennsylvania facility for packaging and distribution. The NYC Reserve Roastery will roast an estimated 1.5 million-plus pounds of coffee per year.

Each Reserve Roastery features a custom cask, the large container used to hold freshly roasted beans as they rest before being used in beverages. New York’s cask is a 30-foot sleek, hammered copper cask that runs from the lower level (where the restrooms and “a piece of Hacienda Alsacia” – Starbucks’ coffee farm in Costa Rica – are located) to the mezzanine.

Starbucks does work to design each Reserve Roastery to represent the city hosting it. For example, the Milan location, which opened in September in Palazzo della Poste on the Piazza Cordusio, near the Duomo di Milano and Teatro alla Scala, features historic architecture and colours reflective of Italian fashion. The ceiling of the NYC Roastery is a sea of undulating squares and rectangles inspired by the building’s exterior and by the grid of NYC blocks outside. The ceiling also features a network of  “symphony pipes that twist like the NYC subways” through which the roasted beans travel to silos at the main bar or the take-home scoop bar (both beautiful but I admit that I would not have inferred the reference to the city’s blocks and subway system had they not been pointed out to me).

Each Reserve Roastery also houses a unique art piece from a local artist. In New York, it is a 10-foot, 2,000-pound copper and bronze Siren that was designed to appear as if she is emerging from water, created by Brooklyn artist Max Steiner (the eye-catching piece is one of my favourite elements of the store).

As with the other Roasteries, coffee is offered via seven methods: Clover, Chemex, coffee press, pour-over, siphon, cold brew and nitro cold brew, but exclusive to the NYC outlet is the Arriviamo Bar – a 60-foot mixology bar on the mezzanine (New Yorkers do love cocktails!). The Arriviamo Bar is the longest mixology bar in any Roastery and can be viewed from every corner of the Roastery. Inspired by the Arriviamo Bar in the Milan Roastery and the tradition of the Italian aperitivo (early evening social cocktails paired with small bites), NYC’s Arriviamo Bar offers traditional and unique cocktails like an Aperol Spritz along with coffee and tea concoctions such as the “Nocino Notte,” a twist on a Negroni with Starbucks Reserve Cold Brew, Pine Barrens Barrel Reserve Botanical Gin, Gran Classico Bitter, Don Ciccio & Figli Nocino and black truffle salt, or the “Brandy Correto,” Starbucks Reserve Espresso, Black Dirt Apple Brandy, Luxardo Amaretto di Saschira, barrel-aged vanilla, cream and cinnamon. Also unlike the other Roasteries, an array of standard drinks is also available.

It is crunch time for holiday shopping and I need a jolt of caffeine to help me through my final purchases, but shall I have a limited edition microlot coffee, a Pantheon Blend coffee or a coffee cocktail like a Black & White Manhattan? So many choices…

Happy Holidays!

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PJ’s Nitro Cold Brew Coffee infuses nitrogen gas into its classic cold brew, creating a creamy, stout-like effect—with zero calories. The canned nitro coffee is available in two flavors: Original Cold Brew Coffee and Southern Pecan.

“We’ve been serving our unique nitro-infused cold brew recipe on tap inside the original PJ’s location on Maple Street in New Orleans since it reopened this fall—and people love it,” said Felton Jones, PJ’s roastmaster. “We knew our flavor profile was something special, and we’re now excited to offer it to all our PJ’s customers.”

PJ’s Nitro Cold Brew Coffee is made with PJ’s Viennese Blend—100% Direct Trade beans from Finca Terrerito in Honduras and Agua Fresca in Nicaragua—before being infused with nitrogen for a smooth texture.

“A lot of people enjoy an iced coffee but may not want the extra calories from milk or cream. The nitro cold brew is a great option for those looking for their coffee-fix on-the-go, while trying to stay healthy,” said Peter Boylan, president of PJ’s parent company Ballard Brands.

PJ’s Original Cold Brew Iced Coffee is brewed daily using a special cold-drip process that protects the flavor and strength of the beans, while producing a coffee that is 2/3 less acidic—a process and technique pioneered by the PJ’s founder and used for more than 30 years.

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“It’s the most wonderful time of the year and we wanted to get the entire family into the holiday spirit by offering flavours they love that are reminiscent of the season,” says Sam Ferreira, president of Gloria Jean’s Retail Food Group USA, based in Santa Fe, California. “Our new menu items have arrived just in time for winter with festive options for both non-coffee drinkers and caffeine-lovers! We invite all Gloria Jean’s fans to stop by while shopping this holiday season, on their way to work or just because, to enjoy these delicious new creations they can’t find anywhere else.”

Available for a limited time, Gloria Jean’s Coffee’s winter seasonal menu items include:
Holiday Beverages:
o Jack Frost “Latte” – Made with silky-textured steamed milk, Santa’s Cookies & Milk powder, almond syrup and ground cinnamon, topped with whipped cream and blue sanding sugar.
o Sleigh Ride Cookie Mocha – Specially made using silky-textured steamed milk, perfectly extracted espresso, GJC chocolate mint syrup and GJC white hot chocolate powder, then topped with whipped cream, crushed Starbrite Peppermints and Oreo cookie crumbles.
o Jack Frost Un-Coffee Chiller – A caffeine-free treat featuring an icy blend of GJC’s Santa’s Cookies & Milk powder, ice-cold milk, almond syrup and ground cinnamon, topped with whipped cream and blue sanding sugar. (Guests can enjoy this beverage with a shot of espresso, for an additional charge.)
o Sleigh Ride Cookie Chiller – An icy blend of the brand’s signature cappuccino base, GJC white chocolate powder, Starbrite Peppermints and Oreo cookie crumbles, topped with whipped cream, Starbrite Peppermints and Oreo cookie crumbles.

Whole Beans: All seasonal whole beans are available in 12-oz bags for purchase in-store and online.
o Egg Nog – A blend of whole beans featuring flavours of sweet cream, nutmeg and warm holiday spices, with a hint of vanilla.
o Winter Wonderland – Gloria Jean’s signature winter flavoured whole bean reminiscent of sugar cookies and caramel, lightly spiced with cinnamon.
o Christmas Morning – Enjoy the sentiments of the season with this full-roasted blend, infused with surprisingly sweet undertones and an enticing, smooth finish.
o Holiday Cheer – For an instant warm and cozy feeling, try this medium-blend featuring the flavours of buttered rum with a hint of cinnamon. Also available in decaf.
o Mocha Merrimint – The perfect balance of cool mint and rich dark chocolate. Also available in decaf.
o Cinnamon Hazelnut – Features a blend of cinnamon and hazelnut.
o Jamaican Blue Mountain – Velvety smooth and well balanced, with a silky mouthfeel and subtle notes of nutty spice. A true rarity in specialized coffee. MSRP is USD $74.99 (per 12-oz bag).
o Hawaiian Kona – Gloria Jean’s Hawaiian Kona are 100% Kona beans, no blends, and feature notes of chocolate and caramel. MSRP is USD $59.99 (per 12-oz bag).

Available through 6 January 2019, the Jack Frost Un-Coffee Chiller & “Latte” and Sleigh Ride Cookie Chiller & Mocha, along with this season’s whole bean offerings, will be featured on Gloria Jean’s menu at all nearly 60 locations in the US alongside an assortment of chillers, mochas, lattes, hot cocoa, baked goods and pastries, whole beans, and retail merchandise. For the full menu, locations and the complete list of whole beans available for purchase, visit www.gloriajeans.com.

The post Gloria Jean’s Coffees Winter Line Up Hits Stores appeared first on Tea & Coffee Trade Journal.

Christmas Strawberry Cake Milk
Japan – Strawberry Christmas cake is one Japan’s most beloved holiday traditions, made with fluffy sponge cake, whipped cream and strawberries. Starbucks new holiday beverage is inspired by the sweet confection, made with steamed milk, strawberry compote and white mocha syrup, finished with whipped cream, strawberry topping and crushed biscuit. Also available as a Frappuccino-blended beverage.

Snowy Cheese-Flavoured Latte
China – A new holiday beverage made with baked cheese-flavoured sauce blended into classic espresso and topped with light whipped cream, blueberry-flavoured sprinkles and star-shaped crisps.

Toffee Nut Crunch Latte
China, Asia Pacific, Latin America and Europe – Shots of rich espresso join the flavours of buttery toffee nut and subtle notes of toasted nuts in the Toffee Nut Crunch Latte. The crescendo is a whipped cream peak sprinkled in a crunchy toffee nut topping. Sip it hot or have it blended with ice for a cool and cozy treat.

Christmas Dessert Latte
China – Inspired by the traditional British Christmas pudding, Christmas Dessert-flavoured Latte combines steamed milk, espresso and Christmas pudding flavoured sauce that’s finished with whipped cream, a drizzle of caramel sauce and mixed fruit sprinkle.

Cranberry White Chocolate Mocha
Latin America – Back by popular demand, Cranberry White Chocolate Mocha, Starbucks signature espresso is combined with freshly steamed milk and luscious white chocolate, then topped with whipped cream, a tart cranberry drizzle and crystallized cranberry sugar.

Duo Cocoa Mocha
Asia Pacific – Chocolate meets coffee with the new Duo Cocoa Mocha, made with silky swirls of dark and white chocolate fancifully combined with rich espresso. Finished with whipped cream, half drizzled in mocha and the other half dressed up with a dash of crunchy cocoa nibs. Available hot, iced and as a Frappuccino-blended beverage.

Speculoos Latte
Asia Pacific – Spice cookies, called speculoos in Belgium, are a winter favourite in Europe. It’s also the inspiration for this new beverage, where caramelly sweet goodness and fragrant warm spice dance with bold espresso. The beverage is topped with whipped cream, caramel drizzle and spice cookies for added crunch. Available hot, iced and as a Frappuccino-blended beverage. Also known as Caramel Cinnamon Cookie Latte in some markets.

Dark Cherry Mocha
Latin America and the Caribbean – Espresso with bittersweet mocha sauce, dark cherry-flavoured syrup and steamed milk. Topped with sweetened whipped cream.

Toasted White Chocolate Mocha
United States and the Caribbean – Made with rich espresso, steamed milk and flavours of caramelized white chocolate topped with whipped cream and candied cranberry sugar.

Chestnut Praline Latte
United States and Canada, Latin America – A blend of fresh espresso and flavours of caramelized chestnuts with freshly steamed milk, topped with whipped cream and spiced praline crumbs.

Caramel Brulee Latte
United States and Canada, Latin America – This holiday beverage features a combination of smooth espresso, velvety steamed milk and a caramel brulée sauce. It is then topped with whipped cream and a caramel brulée topping. This beverage is sure to be a returning Christmas favourite in our markets. Also available iced or as a Frappuccino-blended beverage.

Gingerbread Latte
United States, Europe, Middle East and Africa – For the ultimate drink to get you into the festive spirit, the Gingerbread Latte has everything you need. Topped with a gingerbread whipped cream and crunchy wafer, the sweet and delicately spicy gingerbread flavours mingle with espresso and steamed milk. It is finished with a touch of ground nutmeg.

Eggnog Latte
United States, United Kingdom – The return of the Eggnog Latte is celebrated by fans around the world. Made by combining Starbucks espresso with creamy, steamed eggnog and served with a dusting of ground nutmeg, it gets everyone in the mood of the season.

Peppermint Mocha
United States and Canada – A holiday classic made with Starbucks signature espresso and steamed milk sweetened with flavours of chocolate and peppermint, all topped off with whipped cream and chocolate curls.

Hazelnut Mocha
Argentina and Uruguay – This local favourite features luxurious bittersweet chocolate infused with a delicious hazelnut flavour, combined with espresso and steamed milk. Finished with whipped cream and classic mocha drizzle, this delectable warm beverage has been a new holiday classic in Argentina and Uruguay for the past couple of years. Available hot, iced and as a Frappuccino-blended beverage.

Christmas Brulee Latte
Europe, Middle East and Africa – A seasonal take on the traditional crème brulée – creamy eggnog milk is steamed with a rich crème brulée sauce and mixed with fresh espresso, then finished with a few shakes of Christmas Brulée sprinkles.

Salted Caramel Brownie Hot Chocolate
Europe, Middle East and Africa – Steamed milk and mocha sauce are combined with salted caramel sauce for this holiday treat. The beverage is topped with a salted caramel brownie whipped cream and finished with a blend of brownie crumbles and salted caramel brittle for that perfect balance between sweet and salty.

Flat White with Cinnamon Spice
Europe, Middle East and Africa – A subtle hint of cardamom, vanilla and cinnamon spice is mixed with Starbucks espresso for a Flat White with a sophisticated twist (can also be ordered as a latte). Cinnamon spice sugar is steamed into milk and poured over espresso, for a festive spark with a morning coffee.

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Annual holiday-flavoured beverages – Peppermint Mocha (back for a 16th year!), Toasted White Chocolate Mocha, Caramel Brulée Latte, Chestnut Praline Latte, Gingerbread Latte and Eggnog Latte – are all back in stores, and available hot, iced and as Frappuccino blended beverages.

During the holidays, memories from the past help connect us across time and distance. This season, Starbucks stores are celebrating the spirit of yesteryear with a modern twist. “We started this season by looking to the past,” says Kristy Cameron from the Starbucks Creative Studio.

When dreaming up holiday plans more than 18 months ago, the Seattle, Washington-based company’s Creative Team passed around one-pound bags of Starbucks Christmas Blend (also available beginning today) from more than 30 years of the beloved brew.

“Looking back at our heritage, we found something lovely in our own story, with beautiful coffee and flavours that come together to make the season magical,” Cameron says. The creative team snipped pieces from Starbucks holidays past – a star, a branch of coffee cherries, a flame. They added vintage colours and patterns, like mint green and argyle and reinterpreted them with graphic flair, and a dash of glitter and shine.

“When you come into Starbucks, there’s a festive vibe,” Cameron says. “Our customers have told us that the return of Starbucks holiday cups and beverages are a signal the season is upon us. We hope they feel the holiday magic that only Starbucks can create during this special time of year.”

Starbucks holiday cups have themselves become a symbol of the season for more than two decades. Just as they did that first year in 1997, this holiday features a series of four unique cup designs:

Stripes: On each bag of Starbucks coffee there is a sealed seam that runs along the back, called a fin. Starbucks has been adding a contrasting colour along the fin as a design element for years, and the team found a way to bring that design element to center stage. A take on the iconic red cup, the Stripes holiday cup features graphic bands of bright poppy red and a darker cranberry, accented with white pale rose gold. A ribbon of black, white and Starbucks green on the back ties all the four cup designs and reappears in merchandise and store signage and displays.

“The ribbon was born out of the holiday feeling of boxing holiday presents and wrapping paper,” Cameron said. “The holiday cups feel like these presents you want to unwrap. Each one is its own gift.”

Flora: Ripe coffee cherries have evoked festive holly on packaging over many years, including 2013 and 2017. In a nod to Starbucks coffee heritage, the Flora design features mint-green graphic leaves with pops of colourful bright red berries against a cream-coloured background.

Espresso Houndstooth: Starbucks Christmas Blend Espresso Roast is known for its intense flavour and caramelly sweetness. Designers used fire to represent this rich, dark roast, and reimagined it as elegant flame in the red and white retro Espresso Houndstooth design.

Stargyle: Stars often appear in Starbucks designs, even winking atop the Siren’s crown in the company logo. The illustration of a couple reaching up to place a star atop a holiday tree from Christmas Blend 1999 was the starting point for this year’s Stargyle design. Here the stars twinkle against a backdrop of interlinking diamonds in varying shades of Starbucks green.

Limited-Edition Red Reusable Cup: Starbucks is giving customers who order a holiday beverage on 2 November a free, limited-edition reusable red cup, while supplies last. Customers who bring their reusable holiday cup to a participating Starbucks company-owned or licensed store in the US or Canada after 2pm between 3 Nov and 7 January 2019 will get USD $0.50 off their handcrafted grande (16-ounce) holiday beverage.

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The Peet’s Coffee 2018 Holiday Blend is crafted with fine coffees from around the world. Each sip is warmly spiced with notes of citrus and Mayan chocolate for a deeply roasted, flavourful cup.

“Stout bodied, deeply roasted, and joyously flavourful, our Holiday Blend is the most ardently awaited coffee of the year,” says Doug Welsh, Peet’s roastmaster and vice president of coffee. “This year we selected southern Ethiopian coffee for its citrusy perfume, the sublimely syrupy and tobacco-spiced Sumatra of the Batak region, and the Mayan chocolate delights of Guatemala from the small farms of San Martín Jilotepeque.”

Available 1 November until 8 January 2019, and while supplies last, the Annual Holiday Blend can be purchased at participating Peet’s coffeebar locations and online at www.peets.com, as well as grocery stores nationwide. Prices vary by channel.

The 2018 Etoile is a unique single-origin light roast, also offered only for the holiday season. Sourced from Jimma in Ethiopia, the coffee features full flavour notes of brilliant citrus and potent spice. At USD $18.00 per pound, Etoile is only available at participating Peet’s coffeebar locations while supplies last through 8 January 2019.

The Peet’s coffeebar lineup will include one new beverage alongside returning seasonal favourites that are available, while supplies last (between 1 November and 8 January 2019): Dark Chocolate Orange Mocha (USD $4.75 – $6.05) — hand-pulled espresso and freshly steamed milk blended with decadent chocolate, unsweetened Dutch cocoa, and sweet citrus topped with a dollop of whipped cream and a dusting of cocoa.

“The flavours and ingredients that cue joyfully nostalgic memories are at the core of our 2018 holiday handcrafted beverages,” says Patrick Main, senior R&D manager, Peet’s Coffee, based in Emeryville, California. “We all know that feeling of a scent or taste that immediately transports us to a special time or place. And we hope our fans enjoy our take on the indulgent and comforting trimmings of the season.”

Returning favourites include:

• Holiday Spice Latte (USD $4.40 – $5.70): hand-pulled espresso, freshly steamed milk, and an aromatic mixture of holiday baking spices that delivers cozy notes of cinnamon, ginger, cloves, and nutmeg.
• Peppermint Mocha ($4.50 – $5.80): hand-pulled espresso infused with chocolate sauce and the fragrant flavour of peppermint, topped with a cloud of whipped cream.
• Eggnog Latte ($4.10 – $5.40): hand-pulled espresso steamed with real, authentic eggnog.
• Pumpkin Latte ($3.90-$5.20): hand-pulled espresso and steamed milk meet the indulgent richness of pumpkin pie, topped with a sprinkling of baking spices.

For more information, visit: www.peets.com.

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The wicked concoction starts with a purple blend of “toad’s breath” and orange crème Frappuccino and a swirl of green “bat warts” (made with chia seeds). A topping of vanilla whipped cream and dusting of green “lizard scale” powder finishes the beverage.

“We wanted to create a flavour that you might enjoy at a Halloween party,” says Jennica Robinson from Starbucks beverage development team. “It gets a little bit of juicy-ness from the orange flavour.”

Chilling new Frappuccino beverages have become a fun Halloween tradition at Starbucks. The Franken Frappuccino blended beverage first came to life in 2014, followed by the Frappula Frappuccino blended beverage in 2015 and 2016 and Zombie Frappuccino blended beverage in 2017.

“Starbucks loves to celebrate Halloween, and each year our Frappuccino brings something different to the season,” says Robinson. “We started with Franken Frappuccino, which was inspired by an old-school horror movie. Zombie Frappuccino was like the walking dead, a little ghastly. Witch’s Brew is very fun, vibrant, bubbly, the life of the party.”

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Super Coffee, a functional ready-to-drink (RTD) coffee with 10g of protein, 5g of MCT Oil, 0g of sugar, 80 calories and 150 ml of caffeine, was originally created in brother Jordan’s dorm room at Philadelphia University in 2015 under the brand name Sunniva, which means “gift from the sun.” The student athlete wanted a healthier alternative to the bottled coffee and energy drinks loaded with sugar and artificial ingredients.

As they geared up for a national launch, the DeCicco brothers realized they needed to take their original vision and figure out a way to grow it. They tapped brand development and design firm Tigre, which guided them in developing a strategy for the business based on their passion and their authentic beliefs, which included: identifying their target consumer, creating messaging to translate their beliefs internally and externally, and expanding the product line. The core message, “Change Your Energy, Change Your World,” came out of this strategy.

The DeCicco brothers decided to rename the brand, Kitu, referencing both ‘key to life’ and a nod to the Keto-type diet and the company, Kitu Life. Following the rebrand, the next step was to redesign the Super Coffee line. “We needed to clearly communicate the proposition, point of difference and benefits in a consumer friendly ‘digestible’ format,” says Tammy Vaserstein, creative principle, Tigre. “We did this through the use of colour and a strong communication hierarchy that stands out on shelf and in someone’s hand.” The original wave lines evolved into a bold stripe, reminiscent of an athlete’s jersey or a flag, providing a sense of identity and performance. When viewed standing together on shelf, they create an upward motion, further communicating positive energy.

The evolutionary design retains the white background that helps the RTD coffees to stand out on a crowded and dark shelf. The wave lines are also evident in the new Kitu brandmark, designed to communicate smooth energy and to serve as a badge or seal of approval identifying ‘better for you energy’ products. “It’s incredibly important, especially for an emerging brand, that the design is ‘noticed’ when someone is carrying it – this badge identifies them as part of a team,” notes Vaserstein. A tear off label around the cap also includes the ‘Positive Energy’ message.

The shelf-stable Super Coffee line features four 12-oz RTD coffees (maple hazelnut, vanilla bean, cream black, smooth mocha) in plastic bottles with shrink wrap.

Primarily targeted to male, ‘Ath-lifers,’ who live a healthy and active life style and approach life with an athlete’s mindset; sense of drive, passion, teamwork, the rebrand is also designed to appeal to a secondary audience of men and women ages 18 – 40.

“Our goal with Kitu is to be America’s healthy energy alternative to all of the sugary options that exist today. While our original packaging did a good job of articulating the functional benefits of the product, it didn’t tell the story of what the brand stands for,” says Jim DeCicco, CEO, Kitu Life. “Tigre was able to take three years of brand building and communicate it succinctly in an attractive visual design and a messaging hierarchy that captures our culture in a concise platform,” DeCicco adds.

A sub brand of Super Creamers is also being introduced in flavours: Original, Vanilla and Hazelnut in 32-oz format. Super Creamers allow anybody to enhance their coffee, tea, or smoothie experience with zero sugar, lactose-free protein, and healthy fats from coconut oil.

Super Coffee and now Super Creamer is sold in grocery stores, convenience stores and fitness locations such as Wegmans and Fairway in the Northeast US. To drive trial, the company plans large-scale field marketing and in-store sampling.

Kitu Life Inc was founded in 2015 by Jordan, Jake and Jim DeCicco. The DeCicco brothers were each collegiate athletes with a passion for nutrition and wellness. Today, the New York City-based company has 17 full time employees and has secured several million in seed funding from private investors. Kitu is poised to raise its Series A round of funding in Q4 of 2018.

For more information visit www.kitulife.com.

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1. Today, four in five (79%) adults drink coffee at home.
2. Drunk by 62% of adults, instant coffee is the nation’s number one coffee drunk at home, followed by ground coffee (24%) and coffee pods (15%).
3. However, as many as one in five (20%) say they would be embarrassed to serve instant coffee to their guests. But it is the nation’s young (aged 16-34) who are Britain’s top coffee snobs, 31% of whom would be embarrassed to serve a cup of instant coffee.
4. 32% of coffee drinkers say they are interested in making cold brew coffee at home, rising to 53% of 16-34-year-olds.
5. Almost half (46%) admit they find it difficult to get going in the morning without a cup of coffee.
6. A third (32%) of British coffee drinkers add sugar to their coffee, while 68% add milk or cream to their cup and 5% add a flavoured syrup.
7. The high streets may be lined with coffee shops, but 71% of coffee drinkers believe takeaway coffee cups are bad for the environment. Opting for a more environmentally-friendly approach to their brew, three in ten (30%) coffee drinkers take a thermos/flask to drink on the go.
8. Keeping with sustainability, 83% of coffee drinkers would like coffee packaging to be fully recyclable, but just 41% of coffee launches in 2017 carried an environmentally-friendly packaging claim. A further 45% of coffee drinkers are interested in reusable coffee pods that they can fill with their own coffee.
9. While caffeinated coffee is most popular, 20% of coffee drinkers have decaffeinated coffee in their diet. Overall, 18% of Brits worry about being too reliant on caffeine, while 46% say it’s difficult to know how much caffeine is safe to drink.
10. A quarter (26%) of coffee drinkers say they drink coffee before a workout to boost their exercise performance and 46% believe drinking coffee has its health benefits.

Anita Winter, Mintel research analyst, said: “The British have become a country of coffee drinkers. While instant coffee is the nation’s most favoured variety, the popularity of artisan coffee shops has helped some coffee drinkers, especially younger ones, to regard themselves as coffee connoisseurs. Many consumers are even ashamed to give their guests the instant version, perhaps because they believe that some instant coffee is cheaper and therefore inferior.

“Cold brew has enjoyed an increasing profile in coffee shops, so much so that many Brits are considering making it at home. Brands can make the most of this by highlighting specific coffee variants that are particularly suitable for making cold brew and increase new usage opportunities.”

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“During my first trip to Milan in 1983, I was captivated by the sense of community I found in the city’s espresso bars — the moments of human connection that passed so freely and genuinely between baristas and their customers. The opening of the Milan Roastery is the story of Starbucks coming full circle,” says Howard Schultz, chairman emeritus of Starbucks. “Everything we have experienced, since that first moment of inspiration 35 years ago to now being a daily part of millions of people’s lives around the world, we bring with great respect to Italy. On behalf of the 350,000 partners who wear the green apron and millions before them, I am so proud and humbled to bring our Italian customers an experience that is the very best of Starbucks.”

Starbucks arrival in Italy marks the company’s 78th global market. Milan is the first time Starbucks has established its retail presence in a new country with the Roastery format, of which only two others exist in the world: the Seattle Roastery, which opened in 2014, and the Roastery in Shanghai, which debuted in 2017. Standing at 2,300 square meters (25,000 square feet), the Milan Roastery is in Milan’s Palazzo della Poste on the Piazza Cordusio — only streets away from iconic landmarks such as the Duomo di Milano, Galleria Vittorio Emanuele II and Teatro alla Scala.

Starbucks opened its first store in Europe 20 years ago in London. Since then, it has grown in partnership with strategic licensees to more than 3,100 stores in 40 countries across Europe, the Middle East and Africa. The introduction of the company-operated Reserve Roastery in Milan reinforces the company’s investment in its premium brand as part of its overall growth strategy, which also serves as a pipeline of retail and product innovation for its core stores around the world. Following the opening of the Roastery, Starbucks will bring additional cafés to Milan with licensed partner Percassi beginning late 2018. These stores will reflect the unique coffee culture of the Italian market, while also offering Starbucks iconic beverage and food offerings.

“We have taken our time to ensure our entry into Italy is done thoughtfully and respectfully,” says Kevin Johnson, CEO, Starbucks. “The introduction of our Roastery and premium Reserve brand will set the stage for the long-term development of our core store portfolio with our world-class licensee partner, Percassi.”

At the Milan Roastery, heritage and innovation take center stage against a backdrop of stunning design and immersive discovery. Vibrant colors reflective of the Italian fashion, and over the course of the day, the space transforms from the light filtering through the glass ceiling.

At the heart of the environment is a fully-functioning Scolari coffee roaster, manufactured just miles outside of the center of Milan. To the right, customers will find the main bar, where classic espresso beverages mingle with cutting-edge coffee innovation. The wood-fronted bar features fluting, which echoes a motif found in Italian architecture throughout history and is topped with marble sourced from Tuscany. Upstairs on the mezzanine, customers can discover Arriviamo Bar — where mixologists are on hand to create specialty cocktails behind a 10-meter (30-foot)-long marble bar carved from a single block of Calacatta Macchia Vecchia. To the left, customers will see upon entering a Princi Bakery, complete with a wood-fired oven, built brick by brick, onsite by hand using a crew of masons and artisans.

Throughout the Roastery, the physical retail environment is complemented by an interactive augmented reality (AR) experience, encouraging customers to use their mobile device to uncover more about Starbucks Reserve coffees, the roasting process and the company. The centerpiece of the AR experience is a floor-to-ceiling, wall-to-wall visual representation of Starbucks history and its coffee — engraved in brass by local craftsmen, burnished to an ombre finish and backlit.

Outside on the building’s terrace, customers can enjoy the full range of Roastery coffees, cocktails and cuisine in a distinctly European environment — that of a street-side café. Also adorning the Roastery’s portico is a striking statue of a siren – the symbol of Starbucks steeped in classical lore – hand-carved in Carrara marble by Tuscan sculptor Giovanni Balderi.

At the heart of Starbucks premium Reserve brand are the rare and exotic Arabica coffees, ethically sourced from more than 30 countries around the world. The Milan Roastery is the first place in Europe where Starbucks unique, small-lot Reserve coffee will be roasted. The Roastery provides customers unprecedented visibility to all aspects of the roasting process, with a 360-degree walk-around view of the manufacturing site, where coffee will be packaged for distribution in Starbucks stores across Europe, the Middle East and Africa.

The coffee bar will serve as the stage where hundreds of baristas will handcraft a menu of more than 115 beverages across multiple brewing methods: ModBar Pour Over, Chemex, Coffee Press, Siphon, Espresso, Cold Brew and the proprietary Clover Brewed coffee. The main bar will also feature a first-for-Starbucks affogato station, where ice cream is hand-crafted, made-to-order, using a unique and theatrical liquid nitrogen finish to create the perfect ice cream to be paired with a delicious shot of espresso.

At the Scooping Bar, guests may purchase specially-packaged, freshly-roasted coffee beans from Starbucks Reserve coffees, including some that are exclusive to the Milan Roastery.

In 2016, Starbucks announced a strategic partnership with Italian baker Rocco Princi, making his artisanal, freshly baked food the exclusive pairing to the company’s premium Reserve brand. Following the introduction of Princi food to the Seattle and Shanghai Roasteries last year, Princi is now available in the first Reserve store located in Starbucks headquarters in addition to the first standalone US Princi store that opened this summer in Seattle.

Inspired by the Italian aperitivo – social cocktails paired with small delicacies in the early evening hours – the Milan Roastery will be the first Starbucks location to feature an Arriviamo Bar. Located on the mezzanine at the top of a sweeping staircase, Arriviamo is a destination for a handcrafted cocktail or special coffee service.

At Arriviamo, a team of mixologists create beverages from a bespoke menu that draws on both the Italian palate and Starbucks coffee heritage. From classic Italian favourites such as the Spritz and Negroni to cold-brewed coffee cocktails that infuse flavor and craft, customers can witness a whole new theatre of experience that is both distinctive from and complementary to the bars on the main Roastery floor. In addition to serving aperitivo in the evening, customers can also enjoy coffee on the mezzanine.

Nearly 300 new careers began earlier this year as the Roastery hired on its inaugural team of partners (employees) — spanning barista and mixology positions, coffee roasters and manufactures, and Princi bakers. Partners underwent minimum three-months’ intensive training and will continue to see investments in learning and development as they grow their careers with Starbucks. Starbucks also brings its award-winning Apprenticeship Program to Milan at opening. Starbucks is already offering apprenticeships to baristas and mixologists, with six apprentices already enrolled.

Beyond its own doors, Starbucks will also focus on creating educational and career opportunity for youth across Milan. The Starbucks Foundation is partnering with the Fondazione Don Gino Rigoldi to create a bespoke program to support young people from disadvantaged areas of Milan who are at risk of marginalization and face significant barriers into employment. Simultaneously, The Starbucks Foundation is supporting programs in partnership with La Scala Academy, focused on scholarships, employability training and community engagement that offer students greater access to education and employment.

For more information, visit: www.starbucks.com.

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Entrants are invited to pitch their own enterprising ideas for a chance to be selected as a finalist of the Bold Pioneer Contest and participate in a mentoring session with Ohanian. With a grand prize of USD $18,500, the recipient will foster an impactful idea that makes a difference among today’s trailblazers. The contest is live now and will accept entries through 28 August 2018 via Instagram and Twitter with video entries using #1850BoldContest.

“The official launch of 1850 Coffee and the Bold Pioneer campaign marks our Company’s most significant coffee growth initiative to date,” says Tina Meyer-Hawkes, vice president, coffee marketing, The JM Smucker Company, based in Orrville, Ohio. “Made from fire-roasted and steel-cut beans, 1850 Coffee was crafted with coffee enthusiasts in mind who prefer stronger, bolder blends. Embarking on this bold new endeavor, we could not have picked a better partner than Ohanian. We’re excited for him to not only be a part of this big moment for the brand, but also the journeys of today’s trailblazers as an inspiration and mentor.”

Ohanian, who has a fondness for Ethiopian Yirgacheffe and travels with a hand grinder, kicked off the contest in New York City at an exclusive launch event that featured an 1850 Coffee-inspired “Bold Pioneers” Facebook Live Q&A Session and immersive 1850 Coffee tastings. Inspired by the brand’s roots of San Francisco during the California Gold Rush, the bold and smooth 1850 Coffee pays tribute to the pioneering spirit of JA Folger and embodies the hustle and grind of today’s pioneers.

“Coffee is fuel for so many entrepreneurs and I’m excited that Folgers decided to create the 1850 brand specifically with this ambitious audience in mind,” says Initialized Capital and Reddit co-founder, Alexis Ohanian. “1850 Brand Coffee was made for bold people to help fuel original ideas and inspire new commitments and brave endeavours of today’s pioneers — ultimately being an ally to the hustle of being bold. I’m looking forward to seeing some of the creative pitches through the Bold Pioneer contest and to work closely with the winning entrepreneur to take a step forward in their own pursuits.”

Later this fall, three finalists will appear in front of a panel of judges and sponsor representatives to pitch their bold ideas. Ohanian will not only judge the presentation of pitches, but also mentor the finalists to help address their unique idea challenges and make their dreams a reality. The finalists’ pitches will be recorded and shared online for viewers to vote on their favourite Bold Pioneer idea, with a grand prize winner selected in December.

The Bold Pioneer initiative is supported through a full 360 marketing campaign including its new “Not Pressed for Time” ad spot. The campaign is also supported through ongoing digital, social, PR and paid media execution, as well as a partnership with Forbes 30 Under 30.

For more information on the 1850 Bold Pioneer contest or to learn how to submit your original idea, visit 1850coffee.com and see “Rules for Contest.”

1850 Coffee is available at retailers nationwide in Ground, Whole-Bean, and K-Cup Pods in four new blends:
•Black Gold Dark Roast – a smooth cup balanced with dark chocolatey notes and sweetness;
•Trailblazer Medium-Dark Roast – with notes of strong roasted nut flavors with chocolate undertones;
•Pioneer Blend Medium Roast – a bold, balanced and smooth cup with hints of roasted nuts;
•Lantern Glow Light Roast – notes of lemongrass and jasmine tea with sweet, lemony undertones.

1850 Coffee also offers three Ready-to-Drink flavours, which are currently available in limited distribution:
•Sweet Cream – fire-roasted coffee balanced with sweet cream flavour;
•Mocha – fire-roasted coffee with mocha flavour;
•Vanilla – fire-roasted coffee balanced with creamy vanilla flavour.

“With 1850 Coffee, we wanted to create a purpose-driven brand that celebrates Folgers’ beginning and is authentic to JA Folger’s (the founder of Folgers Coffee) entrepreneurial spirit,” says Geoff Tanner, senior vice president of consumer engagement and quality, The JM Smucker Co.

Tanner adds that while the target consumers are younger coffee drinkers – millennials and Generation Z – the “bold yet smooth taste will appeal to all demographics.”

1850 Coffee is now available at retailers nationwide (1850 RTD Coffee is available at select retailers). For more information on 1850 Coffee, visit: 1850coffee.com.

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Opened in early July, the three-story tea salon and boutique at Knightsbridge, Brompton Road, features a sky-high tea wall filled with over 800 varieties of fine harvests and exclusive tea blends from every tea producing region, tea accessories, hand-painted tea tins and tea accoutrements. Furnishings of hard wood, bright reverse painted mirrors, burnished brass, imperial yellow Italian marble floor, an open skylight and picturesque scenes reminiscent of an Indian summer on the one-of-a-kind intricate silk wallpaper adorn the walls of the first-floor tea salon. The first floor houses another intimate tea salon with its own tea bar where TWG Tea’s harvests are prepared.

The two-story tea salon and boutique located in the heart of Leicester Square marks TWG Tea’s 70^th tea salon and boutique in the world. Coming in the second half of the year, this location will house the inaugural TWG Tea Museum, showcasing vintage artifacts and antique tea wares such as Russian Samovars and enamel teapots. A chinoiserie balustrade is a key focal point from the ground floor as customers enter the boutique. The décor in the Leicester Square salon features hard wood floors with gold trimmings, burnished brass, hand-painted mirrors, antique furnishing, rattan-backed velvet chairs, imperial yellow Italian marble floors and pillars wrapped in tea tins. The ceiling lighting feature is shaped in the form of a tea leaf. And, a first of its kind outside of the Singapore salons, one of the main highlights in this venue is the chocolate bon bon and ice cream counter, which also features a wide selection of sweet treats all infused with the myriad flavours of TWG Tea’s teas.

Founded by Taha Bouqdib and Maranda Barnes in Singapore, TWG Tea offers single estate, fine harvest and exclusive teas from 46 tea-producing regions, including direct-sourced teas from tea gardens and estates worldwide including Persia, Turkey and South America and new varieties are introduced seasonally. TWG Tea Salons & Boutique mainly offer loose leaf teas, however, there are a range of over 40 different varieties of tea bag blends available in the salons, including some London exclusive teas, such as Earl Grey Gentleman, London-Singapore Tea, Darjeeling Britannia, London High Tea and Bond Street Tea.

“We are thrilled to announce London as the first European city to offer not one but two boutique and salons,” says TWG Tea president, CEO and co-founder Taha Bouqdib. “As a nation that drinks millions of cups of tea each day, it was a natural next step for Maranda and me to create a contemporary haven of tea time glamour in London.”

He says that [TWG Tea] has noticed a considerable demand for high-quality tea in the UK and seen a shift in consumers wanting a greater offering in fine teas. “The opening on Brompton Road, Knightsbridge and in London’s Leicester Square is our biggest and most exciting yet and with fine gastronomy offering in both salons we’re looking forward to being able to offer new and existing customers a new level of tea offering,” says Bouqdib.

TWG Tea, was established in Singapore and celebrates the year 1837 when the island became a trading post for teas, spices and fine epicurean products. TWG Tea, which stands for The Wellbeing Group, was founded by Taha Bouqdib, Maranda Barnes and Rith Aum-Stievenard in 2008 as a luxury concept that incorporates unique and original retail outlets, exquisite tea rooms and an international distribution network to professionals. Committed to offering teas directly sourced from gardens, TWG Tea’s collection includes fine harvests from every tea producing country and exclusive hand-crafted tea blends. TWG Tea also offers signature modern tea accessories and tea-infused sweets and savouries.

Over the last ten years, TWG Tea has launched 70 salons and boutiques in 19 countries and is distributed across 42 countries, including Vancouver, New Delhi, Shanghai, Taipei, Tokyo, and Seoul. Most recent launches have included TWG Tea’s debut in New Delhi, India and a TWG Tea Bar in Beijing.

European online orders can be made at www.Harrods.com; online orders within the USA can be made at www.DeanDeluca.com; Canadian orders may be made online at www.VansingDG.com; worldwide online orders can be made directly from the TWG Tea e-Boutique and m-Boutique at www.TWGTea.com.

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Produced exclusively for Toby’s by Luis Paolo Pereira, a farmer in Santuario Sul, Brazil, the roast represents an exciting shift towards agricultural experimentation in Brazilian coffee cultivation. Using a rare Yirgacheffe heirloom variety from Ethiopia, Pereira’s new coffee brings a profile of ripe stone fruit and sweet peonies, a far cry from Brazil’s typical dark, bold and nutty varieties.

Santuario Sul will be carefully roasted every Tuesday at Toby’s Estate’s Williamsburg headquarters, and will be available in limited quantities each week while supplies last (likely through the summer) in cafés and online at Toby’s Estate. Santuario Sul retails for USD $15.50 per 8-oz bag.

Toby’s Estate Coffee is a small batch coffee roaster founded in Brooklyn, New York. As roasters and baristas, they believe that each coffee can tell a story, and seek to share that in every cup. Co-owners Adam Boyd and Amber Jacobsen opened the flagship cafe and roastery in 2012 on a then-deserted stretch of North 6th Street in Williamsburg. The shop quickly became the unofficial clubhouse for the burgeoning neighbourhood, allowing Toby’s Estate to expand into new boroughs, verticals and retailers. Now with a robust wholesale business that includes clients such as Dean & Deluca, Google, Le Bernardin, Van Leeuwen Ice Cream, Whole Foods and many more, state-of-the-art educational facilities, and five neighbourhood cafés, Toby’s Estate strives to make sophisticated and complex coffees as approachable as possible.

For more information, visit: www.tobyestate.com.

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Starbucks opened its first Reserve store in its headquarters, located in the SODO district of Seattle in February. Designed in an open marketplace style, the Reserve store has the full beverage menu and brewing methods that are available at the Seattle Reserve Roastery along with new drinks such as the Nitro Draft Latte and Bianco Mocha. The Reserve store also features the Princi bakery that offers freshly-baked breads and pastries, food items cooked on-premise, and a full mixology bar serving traditional Italian cocktails. The fireplaces, brick walls, and wood accents and floors, add to the cozy lounge ambiance. The Reserve store also has multiple private rooms that can be rented for meeting spaces.

Across town, the atmosphere in Bulletproof’s café, is quite different. The company’s third café, which opened in late 2017, is the first in its home city of Seattle (the other two are in California). The new Bulletproof café is situated in the South Lake Union area, across the street from Microsoft (and a booming district for the biotech industry). Bulletproof Coffee appeals to millennials (or as one Re:co Symposium speaker referred to them, the “avocado toast” generation). A large segment of this café’s customer base is the morning post-workout crowd, given its close proximity to a gym.

Founded by “biohacker” (it’s my understanding that biohacking is the process of making changes to your lifestyle in order to “hack” your body’s biology to feel your best) Dave Asprey, the new Bulletproof café has circadian-compliant lighting that changes throughout the day to match circadian rhythms (which reportedly supports improved sleep patterns), while also counteracting the harsh blue-light effect of computer screens, and an electrically grounded floor in the seating area to reduce static charge and inflammation.

The walls are peppered with sayings such as “Tap Into the Unlimited Power of Being Human” and “You. Only Better.” The Seattle café also features an in-house Bulletproof Vibe whole body vibration plate. The Vibe machine is designed to reduce recovery time after exercise, strengthen muscles and bones, improve mental acuity, improve flexibility, and stimulate microcirculation, including lymphatic fluid. I do not know if it truly works, but it was fun and strangely rejuvenating even after just a few minutes testing it.

The signature item on the menu is the original Bulletproof Coffee, which is made with Bulletproof coffee beans, Brain Octane oil and grass-fed butter. The store manager informed me that grass-fed butter emulsifies better than half ‘n half and milk with the coffee and oil. For those who want a vegan option or have a dairy intolerance, cacao butter and ghee butter, respectively, can replace the grass-fed butter. Upgrade options include Bulletproof Collagen Protein (for amino acids and skin, nail, hair, and joint health) and cacao nibs, among others. The menu also includes teas, bone broth, Bulletproof supplements, Bulletproof Collagen Protein Bars, and Bulletproof Ice Cream.

I admit, when I first learned of Bulletproof Coffee, the idea of the concoction shocked and unnerved me, and it seemed gimmicky. Butter in coffee? Why would anyone want to add butter (whether it’s grass-fed or not) to their coffee? But Bulletproof Coffee is not for those coffee drinkers seeking specialty coffee, those who grind the beans themselves and want to savour the flavour notes of the coffee. Bulletproof Coffee is more so an energy drink or “body fuel.” Furthermore, it supposedly reduces carb cravings and acts as a meal replacement.

The company buys coffee beans from only Rainforest Alliance-certified farms in Guatemala and Colombia, which behooves the producers. And if consumers choose a coffee-energy beverage rather than a sugary, carbonated energy drink or protein shake, then more coffee being sold and consumed, which benefits the overall coffee industry.

So, although I do not fancy it, grass-fed butter-blended coffee might not be such a bad thing for the industry if more coffee is being purchased, sold and consumed, and coffee’s healthy attributes (high in polyphenols and antioxidants) are being touted — along with providing the desirable energy boost that the target demographic highly craves…

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“High quality coffees from Ecuador exhibit such incredible sweetness and this one is no exception. We are excited for any chance we can to get coffee from Ecuador in our cups,” says Swiss Water director of coffee Mike Strumpf. The offering is Swiss Water’s first ever coffee from Ecuador.

An origin rarely seen in the specialty coffee business, Ecuador produces incredibly high-quality coffee, but in very small amounts. Jardin del Inca, the name of Swiss Water’s newest Small Batch Series coffee, is produced in the south of Ecuador close to Peru. This coffee is very sweet with wonderful balance and elegance.

This Small Batch Series limited release is available until sold out. Swiss Water is selling the coffee as decaffeinated green wholesale to roasters and importers who are interested.

Swiss Water produces high quality coffee without caffeine. Its gentle and chemical-free process uses water, time, and temperature to remove caffeine from specialty green coffee, leaving the origin flavour and character of coffee untouched. The result is 99.9% caffeine free coffee.

For more information, visit https://www.swisswater.com/industry/product-offering/.

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The reporter proceeds to set a scene of having to push past “anxious teenagers” in a coffeehouse on a school day, and then muses on how not long ago American kids would rather “down a strawberry milkshake” than a flat white…now a “morning, midday and afternoon coffee is almost guaranteed.” I have been in many a coffeehouse around the world and I honestly do not recall ever hearing a teenager order a flat white, and I’ve certainly never heard a parent order one for their elementary-school aged child in the story image. In fact, flat whites are still relatively new to the US market — most adults are not familiar with them, let alone teenagers and children. Furthermore, although coffee is consumed by elementary-school aged children in many countries around the world, American parents still tend to be a bit cautious when it comes to coffee beverages. Hence, the plethora of non-caffeine “fun” beverages offered in coffeehouses to appeal to those younger consumers. (See “Move Over Millennials! It’s Time to Pay Attention to Gen Z” in our upcoming May issue.)

So, given the headline, the image, the dek and the first couple of paragraphs, the reader will likely infer that coffee, because it has caffeine, is bad, and they should worry about their child’s consumption. But that would be an incorrect assumption as the next paragraph states: “However, it’s not just coffee that’s the culprit. Caffeine can be found in energy drinks, tea, chocolate, and some soft drinks. So, it’s not surprising that a recent US study reported that 73% of children consumed caffeine at some point —mainly from cola beverages and chocolate.” And there it is — the problem isn’t coffee at all. I guess “Kids and chocolate” or “Kids and cola” and “The true price of caffeine” would not have attracted enough eyeballs, which is odd considering cola/soda is the beverage equivalent of persona non-grata for adults and children given its highly unhealthy nature.

The article goes on to discuss the side effects of too much caffeine in children (mood swings, increase in blood pressure, slow heart rates, and of course, sleep disruption. It also discusses the “deadly affects of caffeine…” (that’s not a typo, the reporter did seem to confuse “effect” and “affect” — a sloppy grammar error that should have been caught, but I digress…) and references the tragic incident in 2017 of a 16-year-old boy from South Carolina who died of a caffeine-induced heart attack after consuming a latte, a large soft drink and an energy drink within a two-hour period (together the drinks have in excess of 500 milligrams of caffeine). The American Academy of Pediatrics recommends no more than 100 milligrams for teenagers over a 24-hour period.

The reporter never lists the amount of caffeine in the flat white referenced in the first paragraph, nor in an espresso-blended beverage (complete with lots of milk, syrup and whipped cream, which so many younger consumers like) or even in an 8-oz cup of coffee. The caffeine in a can of soda (34 mg) and a chocolate bar (20-60mg) are listed. The article concludes by recommending that parents “watch the caffeine intake of their children and teenagers, taking special notice of highly caffeinated coffees and expensive energy drinks.” (I guess inexpensive energy drinks are okay…)

It’s this type of attention-grabbing headline and bad reporting that irritate me. I’ve been covering the coffee industry (and tea) for six years and during this period there have been ample research and studies showing the health benefits of coffee, evidencing that it is not the taboo beverage it was once thought to be. And yet coffee continues to be stigmatized and misunderstood. If the judge in California who recently ruled that coffee is not exempt from the Prop 65 law (see my blog “Prop 65 Ruling Causes Confusion and Fear” posted on our website the week of 9 April) has been misled or swayed by articles such as the one I referenced or those on news crawls reporting “coffee causes cancer…” then his ruling is not surprising. Unfortunate and uninformed, but not surprising. Hopefully with time, as more consumers become aware of the healthy attributes of coffee, errant reporting will have less of an impact on consumer mindsets.

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“Our PJ’s team has been working hard to perfect these new floral and honey flavours,” says Felton Jones, PJ’s Coffee Roastmaster. “With spring in bloom, this is the perfect time of year for the White Chocolate Lavender Latte and Honey Macadamia Nut beverages.”

The White Chocolate Lavender Latte is a creamy combination of white chocolate and floral lavender, garnished with whipped cream.

Founded in 1978 with its first locations in New Orleans, PJ’s Coffee is now located across the US in seven states and has two international locations in Vietnam. The company is slated to hit its 100th location in early 2018.

For more information on PJ’s spring offerings, please visit www.pjscoffee.com.

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Orange Dreamsicle and Coconut Warrior join Wise Ape’s original adaptogenic tea blend: Chocolate Hustle a roasted yerba mate tea with hints of chocolate and mint, blended together with natural brain-boosting herbs designed to heighten focus, energy, and clarity. All three blends are now available. (Adaptogens are natural super-herbs which can help your body reduce stress, resist fatigue, and improve cognitive function.)

In addition to offering health-conscious consumers uniquely developed and all-natural tea products, Marlton, New Jersey-based Wise Ape is also committed to giving back. Ten percent of the profits from each functional tea blend is donated to an impactful charitable cause.

The Wise Ape team identifies a unique charitable cause or non-profit to partner with for each functional tea blend. Wise Ape’s Chocolate Hustle collaborated with the National Brain Tumor Society (NBTS), the largest non-profit organization dedicated to the brain tumor society. NBTS is dedicated to finding better treatments, and ultimately a cure, for brain tumors. This particular partnership was especially important to the founder and CEO of Wise Ape, Joe Scola, who lost his father to brain cancer in 2015.

“Wise Ape is more than just another tea company, we are committed to creating outstanding products and working with a community of people and organizations focused on wellness, knowledge, and self-evolution,” says Joe Scola, founder and CEO, Wise Ape. “We are excited to introduce our new functional tea blends to the world, and we look forward to collaborating with our exceptional partners to help make a difference in the lives of many.”

Wise Ape’s Orange Dreamsicle is collaborating with the Michael J Fox Foundation for Parkinson’s Research, the organization dedicated to finding a cure for Parkinson’s disease through an aggressively-funded research agenda and to ensuring the development of improved therapies for those living with Parkinson’s today.

Wise Ape’s Coconut Warrior is partnering with the Warrior Angels Foundation, an organization founded by combat veterans that is devoted to raising funds to help support the health of service members suffering from traumatic brain injury.

Wise Ape’s new functional tea blends are available online at the company’s website: https://www.wiseapetea.com/collections/functional-teas, and at various retail locations. Visit: https://www.wiseapetea.com/pages/where-to-buy-wise-ape-tea for a list of retailers. The MSRP for Orange Dreamsicle, Coconut Warrior and Chocolate Hustle is USD $14.99.

In 2014, Joe Scola, founder and CEO, Wise Ape received the news of his father’s brain cancer diagnosis. He moved in with his father as he endured the terminal illness. While living with his father, Scola began researching alternative medicinal practices, the history of tea and natural herbal remedies. It was during this time that the spirit of Wise Ape was born — a company committed to altruism, health, and personal evolution.

For more information on Wise Ape, visit: www.wiseapetea.com.

The Michael J Fox Foundation for Parkinson’s Research is dedicated to finding a cure for Parkinson’s disease through an aggressively-funded research agenda and to ensuring the development of improved therapies for those living with Parkinson’s today.

The Warrior Angels Foundation is a 501(c)(3) founded and run by Andrew & Adam Marr, both brothers, and Combat Veterans. The Warrior Angels Foundation mission is to subsidize a personalized treatment protocol through the Millennium Health Centers, which pinpoints — and, more importantly, treats — the underlying condition for US Military Service Members and Veterans who have sustained a Traumatic Brain Injury (TBI) while in the line of duty. Contributions directly support Veterans who have incurred a TBI while in the line of duty.

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Fortunately, it’s not Gorgonzola, brie, Parmesan, or another strong-scented cheese (all delicious, of course, and three of my favourites). It’s cream cheese, which is being served as a whipped topping on tea. The creamy foam topping is made with cream cheese, whipped cream and milk. The concoction, which most often uses black, green or oolong teas, originated in southern China but has spread throughout the Asia Pacific region and has worked its way to a number of cafés in the US. The “cheese tea” or “tea macchiato” is an example of how an unexpected ingredient, in this case, cream cheese, can be used in new categories to create unique textures.

Asia seems to be the epicenter of texture-enhanced food and beverage innovations, many of which are unusual. When I was in Vietnam in 2015, for instance, I recall seeing milk teas with gummy bear, crushed cookie and candy toppings, so I should not be too surprised by a foamy cream cheese topping, I guess…Then again, I’ve aged out of the target demographic for this latest innovation.

Experimenting with texture-enhanced beverages can aid in courting the ever-important young consumer base. According to global market intelligence firm, the Mintel Group, in the US, for example, young male respondents aged 18-34 are most likely to express interest in unique textures, including bubble tea, nitrogen-infused coffee, or sparkling iced tea or coffee, compared with other demographics.

Mintel’s Global Food and Drink Trends 2018 found that food and drink designed with additional textures has the potential to engage younger iGeneration consumers who are hungry for experiences. These teens and young adults (ranging in age from 10 to 27 in 2018, depending on the region), have grown up with technology, which has made interactivity and documentation indispensable parts of everyday life. Per the report, the quest for experiences provides opportunities for multi-sensory food and drink that uses unexpected texture to provide the iGeneration (and possibly consumers of all ages) with tangible connections to the real world as well as moments worth sharing either in person or online.

Given the younger generation’s desire for interactivity, tech-oriented and multi-sensory experiences, Yanqiong Zeng and Iris Danlu Xing, the co-founders of Chaimi Food Studio, created The Boba Room, a blow-up, bubble tea installation at the Open Space Gallery in New York City last year. The one-thousand six-hundred square foot temporary exhibit featured bouncing bubbles twenty-five inches in diameter and six feet-long gummy shapes. Visitors were also served boba teas from some of the most popular places in New York City, including Vivi Bubble Tea Tales LES, Tea and Milk, Pa Tea and Gong Cha. It was a new and creative experiential art form—and a smart way to entice consumers into trying something new and different with tea. Maybe a cheese tea installation will be next…

In fairness, I cannot render a judgement on the taste of cheese tea without ever having tried it. So, I now have a new spring project—finding a boba tea shop that serves cheese tea (since there isn’t one in my neighbourhood), thus I can see what this craze is all about.

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