The European Council raised concerns surrounding the no risk amendment to the EUDR, passed by the European Parliament in a vote on 14 November. The controversial amendment, which was provisionally dropped by the European leaders on 3 December, was proposed by the European People’s Party (EPP) at the time of the vote.

German MEP, Christine Schneider of the EPP, withdrew the party’s proposal to create the no risk status category under the EUDR on 2 December. “We promised and we have delivered. This postponement means businesses, foresters, farmers and authorities will have an additional year to prepare,” she said in a statement, adding, “An impact assessment and further simplification is to follow in the review stage for the low risk countries or regions providing countries with an incentive to improve their forest conservation practices.”

The EPP’s withdrawal follows the European Parliament’s vote to delay the EUDR by 12 months, which remains in effect. Companies will have one more year to adapt to new EU rules to prevent deforestation, which will ban the sale of products sourced from deforested land in the EU. A statement released by the European Parliament announced that on Tuesday evening (2 December), negotiators from the Parliament and Council reached a provisional political agreement to postpone the application of the new rules. Large operators and traders will now have to respect the obligations of this regulation as of 30 December 2025, and micro- and small enterprises from 30 June 2026. This additional time is intended to help companies around the world implement the rules more smoothly from the beginning, without undermining the objectives of the law.

The Commission proposed postponing the application date of the deforestation regulation by one year in response to concerns raised by EU member states, non-EU countries, traders and operators that they would not be able to fully comply with the rules if applied from the end of 2024.

Following requests from Parliament, The Commission committed to continue easing the burden on businesses by reducing administrative requirements and eliminating unnecessary bureaucratic burdens

In terms of next steps, the vote on the informal agreement between the co-legislators will be added to the agenda of Parliament’s next plenary session (16-19 December). In order for the postponement to enter into force, the agreed text has to be endorsed by both Parliament and Council and published in the EU Official Journal before the end of the year. — Vanessa L Facenda

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• Biscotti Testarossa — an oatmilk latte with almond, hazelnut, and mascarpone cream foam, topped with a freeze-dried orange.
• Peppermint Mocha — espresso, milk, and chocolatey peppermint, topped with whipped cream and crushed peppermint. It can also be enjoyed caffeine-free.
• Iced Gingerbread Latte — orange and plum-noted espresso with gingerbread and simple syrup, served with a choice of milk.
• Iced Mint Brew — Gregorys Nu Brew – cold brew blended with Nutella and milk – swirled with peppermint and mocha, topped with whipped cream and peppermint pieces.

The limited-edition holiday beverages are available through the season or while supplies last. Gregorys Coffee also announced that as of November, the chain has removed the upcharge on dairy-free milks.

Founded by lawyer turned coffee guru Gregory Zamfotis, Gregorys Coffee was born 17 years ago. What started as a family business with one shop in Manhattan now has a cult following of “Gregulars” and a chain of 48 stores across 10 markets, with seven new shops set to open through 2025.

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“This campaign resonates deeply with me because it highlights the rich history and connection we share as a community over a simple cup of coffee,” said third-generation Community Coffee owner Donna Saurage. “It reminds me that every sip is not just about the beverage, but about the relationships and values that bind us together.”

The campaign commercial opens with an image of the F.L. and H.N. Saurage General Merchandise Store, which was run by Community Coffee founder Henry Norman “Cap” Saurage and his brother. Cap blended coffee for store customers according to his own secret recipe — a recipe that became Community Coffee in 1919. After five generations,​ Cap’s family is still roasting smooth, rich coffee that builds community​ one cup at a time.​

“Sharing a cup of coffee with an old neighbour or a new friend is as relevant and rewarding today as it was in the past,” said fourth-generation owner Matt Saurage. “So often, it’s through conversations over coffee that people share ideas, relationships are built and communities are inspired.” 

Kicking off the partnership, the campaign was produced by TMA, a marketing and creative agency based in Dallas and aims to connect Community Coffee with a new generation of coffee drinkers while paying respect to those that came before.

The campaign spotlights two of Community’s best-selling coffees: Breakfast Blend and the year-round Mardi Gras King Cake, a flavoured coffee that celebrates the brand’s Louisiana heritage.

Community Coffee’s commitment to giving back is referenced in the commercial’s 1980s classroom scene. Since 1988, the Community Cash for Schools program has raised over USD $8.5 million for students and teachers by enabling schools to redeem product proofs of purchase for funds. The company also recognises community leaders through the Dave Campbell’s Texas Football Community Leader Award, which celebrates educators and administrators positively impacting student-athletes, and the H. Norman Saurage III Service Award, established in partnership with Dream Teachers to honor exceptional Louisiana teachers.

In addition to education, Community Coffee gives back to military service members and disaster relief while being a proud founding member of World Coffee Research.

To view the “Generations’ campaign, click here. To learn more about Community Coffee, visit www.communitycoffee.com.

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Starting Wednesday, 27 November 2024, and running through to Cyber Monday on 2 December, Costa Coffee is offering customers the chance to enjoy up to £15 free when purchasing a gift card or eGift online during this period.

Customers who purchase a £20 – £39 gift card or eGift will receive an additional £5 FREE to spend in any Costa Coffee store nationwide. The offer extends to higher-value gift cards too:

• £40 – £59 gift cards/eGifts: Get an additional £10 FREE
• £60+ gift cards/eGifts: Receive a generous £15 FREE

To take advantage of this offer, simply visit gifting.costa.co.uk to purchase a gift card/eGift card to receive a free festive bonus.

It’s the ideal way to treat a loved one, say thank you to a friend or colleague, or even spoil yourself, especially with Costa Coffee’s limited-edition festive range of food and drinks are now available in stores such as the new Caramel Nutcracker drinks range, the new Berry Red Velvet Mini Loaf, or the Brie and Cranberry Toastie.

Don’t miss out – this limited-time Black Friday offer starts Wednesday, 27 November 2024 and ends on Monday, 2 December 2024.

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The above quote is from Chris Costagli, vice president of food insights lead at Nielsen IQ (NIQ), during his recent National Coffee Association (NCA) webinar, “Mastering Omnichannel Sales in the Coffee Industry” in which he informed attendees that more than half of all food and beverage unit sales originate in the food channel, but in the past year, 3.6 billion units disappeared from the in-store food channel, 67% of which was due to lost sales. Furthermore, the in-store food channel lost 2.41 billion units that completely disappeared from the FMCG industry altogether.

The lost sales can be attributed to consumers:

• Scaling back to reduce spending
• Buying less due to GLP-1s (weight loss drugs)
• More away-from-home consumption

Rising food prices remain top of mind for shoppers so they are buying less. Costagli said the F&B sales in the food channel have trended negatively over the past few years, falling 1.8% in the last year. As such, consumers are taking action to manage spend, and most shoppers have made changes to how they shop to save money — 87% have changed how they shop to save money, and they are using an average 3.9 strategies to do so (such as switching to lower-priced options, buying their favourite brands only when on sale, buying the brand that is on sale, buying essential items only, etc.).

And while 67% of in-store food channel unit loss is due to discontinued purchases, 34% of in-store food channel lost units are unaccounted for. Costagli explained that the ‘lost units’ shifted to other channels, the majority of which were purchased online. “Those shifting trends plus online growth underscore the importance of an omni strategy,” he said, adding that online sales grew 17% over the past year, driven by growth in every department across the store.

Consumers are shopping online – 85% order from pure play online retailers for home delivery and 69% order delivery from hypermarket, supermarket, mass stores – and they are experimenting with emerging retailers like TikTok. “The power of social media is significant and is something that should be used in omnichannel marketing,” Costagli said, adding that consumers using TikTok Shop are being introduced to new brands they did not already know, creating opportunity for some manufacturers and more competition for others. He shared that 62% of TikTok users are familiar with the TikTok shop experience and another 62% of TikTok users are open to making a purchase through TikTok Shop.

In online outlets like TikTok, influencers can have a huge impact, so Costagli suggested brands/manufacturers should lean into social platforms to drive awareness and capitalize on viral opportunities. During the webinar, he highlighted several ‘coffee influencers’ such as Morgan, the 2022 U.S. Barista Championship winner who is teaching 6.2 million TikTokers how to create the best coffee, while Cosette, a TikTok creator who has grown her page to 781.7K followers by sharing how she makes barista-style lattes at home for a fraction of the price.

Social shopping is in its infancy but already its showing strong signs of growth. NIQ revealed that shopping on TikTok generated >$2 billion in CPG sales over the past year. Health and performance food products account for nearly a quarter of TikTok food sales, driven by influencers showcasing health and wellness products.

Gen Z shoppers are more likely to be using third party apps to shop online and they believe AI-enabled tools provide helpful benefits that support their shopping needs. Hence, the smartphone’s role in shopping is evolving and influencing decision making more than ever. “Shoppers are turning to AI for everything from meal planning to diet advice and party inspiration. AI has the potential to influence what consumers buy and where they shop. Within seconds ChatGPT can give consumers product recommendations, suggestions on where to shop and much more,” Costagli explained, adding, “that has real implications for retailers and manufacturers: is AI recommending your brand or your stores?”

Simplicity and trust are paramount when it comes to shopping online. And with only eight seconds to engage online shoppers, it is critical that product information is accurate with the most important callouts. “Above all else, the online shopping experience must be optimized for a ‘Mobile First’ consumer,” said Costagli. NIQ research found that when shopping online:

• 77% of shoppers expect the online product titles to be more specific and transparent,
• 76% of shoppers prefer to have enhanced product content available when purchasing online,
• 90% of online buyers say that primary image quality is the most important factor in an online sale.

Costagli advised brands/manufacturers to create the perfect online store by partnering closely with retail partners and to drive online performance through availability, visibility, and content attractiveness. “Getting the online experience right for shoppers translates into growth.”

Coffee benefitting from the omni space — in fact, a quarter of coffee is sold online. Costagli shared that retailers sold nearly $6 billion worth of coffee online over the past year, up approximately 13%.

“The limits are endless, there are so many options online,” he said. “An omni strategy for coffee can tap into subscription services and direct-to-consumer and can benefit from a strong social media presence. Social media platforms like TikTok Shop are exposing consumers to brands and varieties not found in traditional retailers. This means that the competition for manufacturers is even stronger, including competitors that might not be on your radar.”

Meeting consumers online is a valuable proposition for retailers and manufacturers alike. Consumers are spending more online for coffee than they do in-store and they are buying more. Furthermore, online coffee shoppers are buying more units per occasion which suggests more variety seeking. Costagli advises retailers and manufacturers to promote incremental unit purchasing with wider selection and with purchase incentives.

According to NIQ, non-traditional channels are showing 31% growth in units per shopping occasion. Like TikTok Shop, non-traditional online channels are giving shoppers variety. For coffee drinkers, this means new experiences and flavours. For manufacturers this underscores the importance of innovation, especially in traditional retail both online and off.

Online coffee buyers are more affluent than those who buy coffee in brick ‘n mortar stores. Gen X, millennial and Gen Z consumers all engage differently so it’s essential to know your customer base, said Costagli and asked, “are your brands optimized online to reach coffee buyers where they are?”

No matter the type of site, it’s a fact that consumers are buying coffee online. To find success online, Costagli stressed that manufacturers must prioritize optimizing their search engine visibility and strengthening their social media presence to stay competitive and drive sales. “Navigating today’s market requires a relentless focus on the consumer.”

Vanessa L Facenda, editor, Tea & Coffee Trade Journal.
Keep in touch via email: vanessa@bellpublishing.com Twitter: @TCTradeJournal or LinkedIn: Tea & Coffee Trade Journal

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With a market hungry for innovation and convenience, Dice’s Frozen Coffee Ice Cubes offer a revolutionary solution to the age-old problem of diluted iced coffee. Simply add Dice Frozen Coffee Ice Cubes to any cold coffee drink and savour every sip without compromise. The cubes, crafted from premium organic coffee, gradually infuse the coffee beverage with rich flavour as they melt, ensuring a consistently satisfying coffee experience from start to finish.

Crafted from chocolatey, nutty dark roast beans, Dice Coffee Ice Cubes undergo a unique nitro-freezing process, preserving their well-rounded, full-bodied, low-acidity cold brew. Designed to enhance your coffee experience while respecting your taste preferences, Dice Coffee Ice Cubes ensure a slow melt that keeps your drink cold without compromising its integrity.

“Our focus during the R&D phase was to create a cold brew that could complement and elevate a wide range of coffee experiences. We knew that coffee preferences differ greatly from person to person, so we worked hard to develop a cold brew with a well-rounded flavour, low acidity, and versatility,” said Gaelan Simpson, co-founder and CEO of Los Angeles-based Dice Provisions. “After testing blends from all over the world, we landed on a South American coffee that offers the perfect balance — rich, chocolatey notes without the tanginess that can overpower other flavours. We paired this with a dark roast to deepen the richness and reduce acidity, ensuring the brew enhances rather than competes with the coffee in your cup.”

Simpson added that after only a few minutes into sipping, the taste completely dilutes. “Our slow-melt, nitrogen-frozen coffee cubes are made with premium dark roast coffee beans that keep your drink cold while enhancing whatever coffee you drink — whether that’s a French roast, Nespresso pod, or even an afternoon smoothie or cocktail that needs a little coffee kick.”

Dice Coffee Ice Cubes are offered in resealable standup pouches found in grocery store freezers. Each bag contains 24 oz of product, which should last for one week’s worth of iced coffee made at home. The coffee ice cubes are certified organic, with zero additives, zero sugar, and < 5 calories. Dice Coffee Ice Cubes retail for USD $12.99 at Co-op Santa Monica, The Farms Deli in Santa Monica, Vincente Foods in Brentwood, Hank’s Organic in the Art District, and Natural Grocery Stores across southern California. For more information about Dice Coffee Ice Cubes, visit diceprovisions.com.

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“Nestlé is a strong company with global reach, exceptional demand generation and in-market capabilities. We have a diverse and strategically well-positioned product portfolio. Our iconic brands and innovative products connect with people every day, at every stage of their lives. These strengths give us a unique advantage and position us to win in the marketplace. We will now invest further in our brands and growth platforms to unlock the full potential of our products for our consumers and our customers,” said Laurent Freixe, Nestlé CEO. “Our action plan will also improve the way we operate, making us more efficient, responsive and agile. This will allow us to deliver value for all our stakeholders. I am confident that we can deliver superior, sustainable and profitable growth and gain market share, while transforming Nestlé for long-term success.”

Nestlé’s action plan is designed to allow the company to drive category growth and improve market share performance. Actions will include targeted investments in winning brands and growth platforms, more focused innovation activities to drive greater impact, and systematically addressing underperformers. Nestlé will step up investment in advertising and marketing to support growth. The necessary resources will be generated through cost savings and growth leverage.

In addition to the ongoing programs, Nestlé aims to deliver incremental cost savings of at least CHF 2.5 billion by the end of 2027 through key initiatives across procurement, commercial investments and structural costs. The company will also accelerate its digital transformation to be a real time, end-to-end connected enterprise, powered by data and artificial intelligence. It is additionally ensuring that sustainability is embedded into its activities.

As part of the action plan to drive operational performance and unlock potential, Nestlé’s water and premium beverages activities will become a global standalone business under the leadership of Muriel Lienau, head of Nestlé Waters Europe, as of 1 January 2025. The new management will evaluate the strategy for this business. This will include exploring partnership opportunities to enable Nestlé’s iconic brands and growth platforms to achieve their full potential.

Nestlé’s strategy includes accelerating its categories through expanding existing strengths, such as expanding its most successful brands and increasing exposure to growing channels. Within coffee, targeted growth areas include out-of-home coffee, ready-to-drink coffee, and cold coffee concentrates.

Nestlé said its action plan will allow the company “to deliver superior, sustainable and profitable growth.” In the medium term, organic sales growth is expected to be at 4% plus in a normal operating environment, with an underlying operating profit margin of 17.0% plus.

Nestlé confirmed 2024 guidance, with organic sales growth of around 2%, underlying trading operating profit margin of around 17.0% and underlying EPS broadly flat in constant currency. Looking ahead to 2025, Nestlé expects an improvement in organic sales growth compared to 2024, with the underlying trading operating profit margin anticipated to be moderately lower than the 2024 guidance.

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Following a vote on 14 November in Brussels, Belgium, the European Parliament confirmed to delay implementing the European Union Deforestation Regulation (EUDR) –a plan that was already endorsed by the Council of Ministers – until December 2025.

Adopted on 19 April 2023 and initially due to be enforced on 30 December 2024, the EUDR proposes to ban the export of products associated with deforestation, such as coffee beans, cocoa beans, soya, cattle, rubber, palm oil, and wood. The law also applies to European farmers.

Third countries, member states, operators and traders will have more time to prepare for the due diligence obligations imposed by the EUDR. Large operators and traders would have to adhere to the requirements stemming from the EUDR as of 30 December 2025, whereas micro- and small enterprises would have until 30 June 2026. In a statement released by the European Parliament, “this additional time would help operators around the world to implement the rules smoothly from the start without undermining the objectives of the law.”

Parliament also adopted other amendments proposed by the political groups such as the European People’s Party (EPP), including the creation of a new category of countries posing “no risk” on deforestation in addition to the existing three categories of “low”, “standard” and “high” risk. Countries classified as “no risk”, defined as countries with stable or increasing forest area development, would face significantly less stringent requirements as there is a negligible or non-existent risk of deforestation. The Commission will have to finalise a country-benchmarking system by 30 June 2025.

Multiple proponents of the EUDR have called out the move. In a statement on LinkedIn, Rainforest Alliance said the no-risk category would be “a death sentence to the EUDR.”

The World Wildlife Fund (WWF) issued a statement saying, “The European Parliament, driven by the European People’s Party (EPP), voted for amendments to substantially weaken the EU Deforestation Regulation (EUDR) de facto deregulating and undermining one of the EU’s landmark environmental laws. By introducing a category of “no risk” countries, the EPP and its allies have effectively voted to enable further forest destruction both within and outside of Europe. The move undermines the efforts of forward-thinking companies that have invested in deforestation-free supply chains to comply with EUDR requirements in time for its application on 30 December 2024.”

Parliament is now referring this file back to committee for interinstitutional negotiations. In order for these changes to enter into force, the agreed text will have to be endorsed by both Council and Parliament and published in the EU Official Journal.

The UN Food and Agriculture Organization (FAO) estimates that 420 million hectares of forest – an area larger than the EU – were lost to deforestation between 1990 and 2020. EU consumption represents around 10% of global deforestation. Palm oil and soya beans account for more than two-thirds of this. — Vanessa L Facenda

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The fresh new flavour debuting this holiday season in energy drinks and espresso shakers is cranberry. The Cranberry Energy with Coconut Milk Cold Foam offers a refreshing boost with tart cranberry flavours, complemented by the creamy texture of non-dairy coconut milk cold foam. For a bolder option, the Cranberry Dark Chocolate Espresso Shaker features rich espresso combined with dark chocolate and cranberry, offering a unique and indulgent holiday twist.

Returning fan favourites include the rich Ho Ho Mint Mocha and Spicy Mocha, alongside the crowd-pleasing Vanilla Oat Nog Latte and Vanilla Oat Nog Crafted Press. Following their successful launch last year, Caribou is excited to bring back the Vanilla Oat Nog Latte and Vanilla Oat Nog Crafted Press for a non-dairy twist on traditional egg nog. Made with creamy, vegan-friendly, non-dairy oat nog, these beverages provide a delicious alternative for those seeking plant-based options this season.

“We’re thrilled to introduce something new and exciting this holiday season that reflects Caribou Coffee’s commitment to industry-leading innovation and quality,” said Matt Reiter, senior vice president of product and procurement at Caribou Coffee. “This year, we’ve seen great success with seasonal offerings, from the honey Lavender Espresso Shaker in spring, to our refreshing Honeycrisp Apple Energy Drink in autumun. Building on that momentum, we’re excited to add cranberry to our popular energy drink and espresso shaker platforms, bringing a quintessential holiday flavour to our menu. We’re confident the new additions, alongside our beloved classics, will make this season even more special for our guests.”

Guests can customize a drink of their liking from a wide range of preparation options available only at Caribou, including its signature Crafted Press. Caribou Coffee’s 2024 holiday menu includes:

• New Cranberry Dark Chocolate Espresso Shaker: cranberry, dark chocolate and fresh espresso shaken with ice and topped with a splash of oat milk.
• New Cranberry Energy Drink with Coconut Milk Cold Foam: sparkling cranberry energy drink, available in original or lemonade flavour; topped with coconut milk cold foam.
• Ho Ho Mint Mocha: real white chocolate melted into steamed milk and combined with espresso and mint flavour. Topped with whipped cream and peppermints. Also available iced, blended, nitro and crafted press.
• Ho Ho Mint Mocha Espresso Shaker: fresh espresso shaken with mint flavour, white chocolate sauce, and ice topped with a splash of oat milk.
• Vanilla Oat Nog Latte: Espresso with Vanilla Flavour and steamed oat nog and topped with ground nutmeg. Also available iced.
• Vanilla Oat Nog Crafted Press: cold-brewed coffee with a splash of oat nog and real sugar with a hint of vanilla. Also available iced or blended.
• Spicy Mocha: chocolate melted into steamed milk and combined with espresso and flavours of ancho and chipotle peppers and topped with whipped cream and chocolate chips. Also available iced, blended or nitro.

Holiday food and beverages are available for a limited time, while supplies last at participating U.S. locations.

Coffee fans can look forward to the return of reindeer blend and bold north blend—both 100% Rainforest Alliance Certified, like all Caribou’s coffee. Reindeer Blend, a dark roast beloved by many, offers a balanced blend with berry fruit and sweet notes in a rich Sumatra base flavour. Reindeer Blend is available in ground and whole bean packages and K-Cup pods at Caribou Coffee locations, CaribouCoffee.com and in select retail partners nationwide. Water-processed whole bean Decaf Reindeer Blend is also available at Caribou Coffee locations and CaribouCoffee.com. Bold North Blend, another seasonal dark roast, features notes of warm caramel and barrel oak. It will be available ground in pre packaged bags exclusively at Caribou Coffee locations and CaribouCoffee.com.

With the addition of seasonal packaged coffees, comes the return of new festive merchandise, available in select stores and online. These holiday giftable items include stainless steel tumblers, ceramic holiday mugs, ornaments and more. Grab-n-go items are also available for stocking stuffers including holiday dark chocolate covered espresso beans, holiday pretzel rods, and Santa and snowman cookies.

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The Global Ventures group was established in 2019 primarily to oversee the company’s ownership of Costa, innocent and Dogadan, as well as the company’s investment in Monster Beverage Corp.

“As we look to our next chapter of growth, we have evaluated how to best set ourselves up for future success with these growth areas, and we believe now is the right time to have them work more directly with our operating units,” said Coca-Cola president and CFO John Murphy.

The following changes take effect 1 Jan 2025:
• Costa will remain a stand-alone business and will report to the Europe OU. Costa is based in London, and the majority of the company’s retail and Express outlets are located in the United Kingdom and elsewhere in Europe. Costa’s ready-to-drink businesses outside of Europe will report through local operating units.
• Dogadan, a Türkiye-based tea business that was founded in 1975 and in recent years has closely collaborated with the Costa business, will report into Costa’s retail business in Europe. Dogadan has been part of Coca-Cola since 2007.
• Innocent, a 25-year-old, London-based maker of juices and smoothies, will report to the Europe operating unit. Coca-Cola has had an ownership stake in innocent since 2009. Innocent drinks are sold across Europe.
• Oversight of Coca-Cola’s investment in Monster will move to Murphy, while the respective geographies will be responsible for the underlying operations results.

Global Ventures is currently a separate operating segment. Global Ventures will be sunset as part of the reorganization, and the company will issue financials for 2022 through 2024 to reflect the changes. The recast data will be available publicly in early 2025.

The Coca-Cola Company reported on 23 October that net revenues declined 1% to USD $11.9 billion, and organic revenues (non-GAAP) grew 9% for its fiscal 2024 third quarter. Operating margin, which includes items impacting comparability, was 21.2% versus 27.4% in the prior year, while comparable operating margin (non-GAAP) was 30.7% versus 29.7% in the prior year. Coffee declined 6%, primarily due to the performance of Costa® coffee in the United Kingdom. Tea grew 7%, driven by growth in Asia Pacific, Latin America and Europe, Middle East and Africa.

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The coffee industry is not without its challenges, such as the presence of ochratoxin, a harmful mycotoxin that can contaminate coffee beans. This underscores the need for advanced solutions like optical sorting machines, as highlighted by Johanna Majer, product manager for the coffee portfolio at
Bühler AG, a German technology company. As she explained, Bühler pays great attention to shaping its optical sorting technologies, meticulously testing local solutions before allowing their mass use for the benefit of coffee processors and consumers worldwide.

“We are offering better transparency, including accurate data sets to allow processors to monitor the performance of their process and empower their decision-making. From tracking the percentage rejected to receiving detailed defect breakdowns, processors can enjoy peace of mind and keep uptime high,” Majer said.

Using the best optical sorting machines is the way to top quality in the coffee industry, stated Michela Pelliconi, head of sales, optical sorting at Cimbria, a Denmark-based manufacturer in the processing, handling and storage of grain and seeds and other industrial products. “Cimbria’s high-end optical sorters bring unmatched quality and reliability to coffee processing operations, she commented, adding that “we have achieved this thanks to close collaboration with coffee processing companies and coffee roasters from all over the world that have reciprocated our studies and commitment to their needs with satisfaction and gratitude for over 50 years.”

Pelliconi shared that the best sorter combines the ideal inspection systems and mechanics with the best software-based processing. Cimbria’s advanced and intuitive optical sorting technology revolutionises how coffee beans are selected and classified. This allows companies to achieve higher levels of efficiency in their sorting processes, resulting in maximum quality, improved productivity, reduced waste and increased profitability.

Satake USA, the North American division of Japan-based grain processing machinery manufacturer, Satake Corporation, has also been working on streamlining its product offering in the optical sorting machinery segment. “We have different types of optical sorters for coffee beans – green and roasted –
suitable for different customer requirements,” explained Pam Enriquez, marketing services manager with Satake.

Satake offers a range that could meet the requirements of customers dealing with product flows of different sizes. “Our smallest sorter is portable and cost-effective and can be used in laboratory or medium-sized production lines. We also have sorters for higher capacities with special features to minimise losses of good coffee beans and produce clean products,” Enriquez said.

Sticks and stones

Bühler’s Majer said that the optical sorting machinery has become a must-have solution for customers striving for higher quality standards. “This includes the defect trend of quaker beans, a classification of immature coffee bean with lower sugar concentration,” she said, adding that quakers do not caramelise during the roasting process and can be unpleasant to taste.

“Our new technology, installed at a first customer site, has very promising signs of effectively reducing
quakers, and we will continue to test quakers to ensure processors receive the maximum yield from
their supply,” Majer said. “Alongside new challenges, there are also ‘fundamental’ defects, including
sticks, stones, and insect damage. These same-colour contaminants provide a challenge that we are
constantly solving at higher levels of efficiency.”

“The introduction of the MerlinAi engine, now implemented in our SORTEX J and H SpectraVision
series, is an example of innovating coffee with higher levels of defect removal, helping both producing and importing countries to ensure coffee of the highest market quality,” Majer stated.

“In a world tending to the ‘cheap’, operators in the coffee sector are among those who stand out for
excellence in processing and quality. Now, coffee is appreciated all over the world more than ever, and
the focus on high-quality coffee is increasing in many markets,” Pelliconi said, adding, “even where
the harvest has faced some challenges, the best technology is requested and used to optimise the
quality of the final output product. Customers around the world [request] our advanced optical sorting technologies.”

To allow customers to enjoy a cup of coffee of excellent quality, a series of crucial decisions have been made throughout the process “from field to cup”, Pelliconi said, adding that starting from the harvest of berries, there are many skills in play throughout this value chain.

The choice of the optical sorter is one of the most important ones because the natural product, which
in nature needs constant temperatures, influenced by natural events, transport and many other factors,
always presents itself in need of being purged from beans that would give a taste not optimal to that
great cup of coffee.

“Coffee is a natural product [that not only varies by origin] but also always evolving,” Pelliconi said. “If all the processing lines are now equipped with mechanical systems to prevent stones and foreign bodies from being found in the product ready for market, a check with high-end optical sorters is necessary to be sure to eliminating the hidden or hard to recognise unwanted foreign bodies such as coconut fragments,” she said.

Majer explained that alongside quality, this is also a sustainability topic, as it results in less waste and fewer beans progressing to the roasting stage before being identified. “With stricter regulations and supply price volatility, it is more important than ever to make every bean count!”

An Era of Artificial Intelligence

Satake introduced several innovations in the coffee field recently, particularly focused on enhancing sorting accuracy and efficiency, Enriquez said. “Our latest advancements include improvements in optical sorting technologies that utilise advanced sensors, higher-resolution cameras, and AI algorithms to more accurately detect and remove defects, foreign materials, and inconsistencies in coffee beans.”

Additionally, Satake integrated X-ray technology into its sorting systems to complement RGB and infrared capabilities, allowing the company to better identify subtle differences in bean quality that were previously challenging to detect. “The addition of X-ray helps us spot internal defects and foreign materials that may not be visible through traditional optical methods, ensuring a more thorough and precise sorting process,” said Enriquez. “This integration enhances both the safety and quality of the final product, offering greater confidence to our customers in the coffee industry,”

Looking ahead, Enriquez noted that Satake plans to further streamline its technologies by focusing on automation and remote monitoring capabilities. “This will allow customers to access real-time data and analytics, optimise machine performance, and reduce downtime through predictive maintenance. We’re also exploring the use of machine learning to continuously adapt and refine sorting parameters based on specific customer needs and regional bean characteristics, which will improve processing efficiency and overall product quality,” she explained.

However, the key trend in optical sorting in the coming years will be the use of AI and advanced automation, Enriquez said.

This opinion is shared by Cimbria, which recently introduced a highly advanced control system in its top-range optical sorters, empowered with brand-new AI software, BRAIN TM. “Cimbria combines many years of solid knowledge and expertise with high technology and artificial intelligence,” Pelliconi said. “The result is the ability to easily create the most complex recipes for the best optical sorting ever.”

The combination of human operation and machine learning makes the precision sorting of any variety of coffee beans with impressive results.

“With BRAIN, we have revolutionised the way our top-range optical sorter operates. Our many years of experience and in-depth knowledge of what makes the best possible sorting are key in creating the ideal recipes for optical sorting,” Pelliconi said, adding, “This simplifies the manual operation of the machine
because the right settings have already been adjusted for an optimised outcome through artificial intelligence.” A complex algorithm of the BRAIN software enables the SEA.IQ PLUS optical sorter to identify elements even more precisely and distinguish colour, shape, size, and defects quickly and easily, saving precious time and manual workload.

Still, optical sorting is one of the technologies where perfection is unlimited. All market players acknowledge their commitment to continuing to refine their solutions.

“How do we intend to further improve our technology? Simply as you do in anything to be able to succeed: a lot of study, a lot of commitment, perseverance, and a bit of passion,” Pelliconi said.

• Vladislav Vorotnikov is a Batumi, Georgia-based multimedia B2B freelance journalist writing about the tea and coffee industries since 2012.

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For nearly three decades, Kicking Horse Coffee has stood for uncompromising ethics, bold flavours and an unapologetic attitude. The beloved Canadian brand from the Rockies has built a loyal following by crafting its coffee in partnership with Fairtrade farmers who pour pride into every bean. Now, Kicking Horse is kicking things up a notch.

To meet growing demand, Kicking Horse has teamed up with Keurig to bring its premium, Fairtrade, and organic blends to more homes across North America. Now available in Kick Ass (Dark Roast), Three Sisters (Medium Roast), and Happy Camper (Medium Roast), these K-Cups offer the same rich, bold flavour Kicking Horse fans love — crafted to match the full-bodied experience of a traditional pour-over, in a convenient format.

Its new “Kickstart Your Heart” campaign is a first for the brand and taps into the bold and fearless essence of Kicking Horse Coffee. Featuring a playful visual of a donkey riding a motorcycle (and set to Mötley Crüe’s “Kickstart My Heart”), it reflects how coffee powers action and productivity in a fresh, irreverent way. The campaign reflects CMO Lori Hatcher-Hillier’s ethos: “Coffee is the conduit to getting s*** done every day.”

The story behind Kicking Horse is as rich as their beans. Founded in Invermere, BC, the brand is committed to empowering farmers, ensuring every cup tells a story of integrity and grit. Through Fairtrade partnerships, they aim to support coffee producers by facilitating fair compensation, which helps invest in their communities and improve livelihoods through access to education, healthcare, and sustainable practices.

The full product range is now available on the Kicking Horse Coffee website and at major retailers across Canada. The MSRP is CAD $25.99 for 24ct and CAD $12.99 for 10ct.

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The three-bean blend was intentionally crafted to highlight the sweet fruit notes of Colombian coffee, the bright acidity of Peruvian coffee, and the depth and body that premium Robusta has to offer. Slow-roasted, this complex brew will suit coffee enthusiasts who are seeking a lighter roast to invigorate their senses and keep them going all day long without compromising on quality or flavour. The Fair Trade Certified, USDA Organic, and Kosher roast can be enjoyed hot or iced and sipped during any time of day for a sustainably sourced pick-me-up that consumers can feel good about.

This addition is an expansion of Death Wish Coffee Co.’s core lineup of premium Medium, Dark, and Espresso roasts, which comes in response to the shifting flavor preferences of younger consumers.

“This exciting addition completes our core portfolio of Medium, Dark, Espresso, and now Light roasts — providing a range of high-quality, Fair Trade Certified, and USDA Organic roast shades for the discerning coffee consumer,” said Tom Ennis, president and CEO of Death Wish Coffee Co. “We are excited to offer a light, bright, and bold coffee for the new generation of coffee consumers that don’t want their parents’ coffee brand.”

A spokesperson for the company added that the Light Roast launch was prompted in response to the shifting flavour preferences of younger consumers to meet the demand for a light, bright, and bold roast that the new generation of coffee drinkers want. The caffeine content for the Light Roast, like its other roasted coffees, is in line with industry standards. (Death Wish Coffee’s Instant Coffee is its most caffeinated product, with 300 mg of caffeine per stick.)

Light Roast is available in 16-oz ground bags, with whole bean and single-serve pods to follow. Light Roast, which has an MSRP of USD $19.99 can be purchased on deathwishcoffee.com and Amazon, with plans to hit Target shelves in early 2025.

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Dunkin’ guests can enjoy a limited-edition lineup headlined by the Potion Macchiato, which is available hot or iced. This new beverage blends layers of espresso and milk with a vibrant, purple marshmallow ube flavour.

Coinciding with the new purple-hued brew, Dunkin’s Spider Specialty Donut has received a makeover. The formerly orange-frosted donut is adorned with purple frosting this year and, as always, topped with a glazed chocolate MUNCHKINS donut hole treat, complete with chocolate drizzle for spider legs and white drizzle forming the eyes. Dunkin’ is also dressing up its classic Vanilla, Chocolate, and Strawberry Frosted Donuts with a festive blend of chocolate and orange sprinkles to sweeten the celebrations.

“At Dunkin’, we love keeping guests fuelled through every season, and Halloween is no exception. With beloved treats like our Spider Donut and new menu items like the Potion Macchiato, we’re excited to give customers a delicious way to celebrate the spooky season,” said Beth Turenne, vice president of category management at Dunkin’.

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The International Coffee Convention (ICC) was established in 2023 to address the pressing issues facing the coffee industry. The inaugural ICC identified these challenges and highlighted the opportunities within them, setting the stage for actionable solutions. While there were originally no plans to hold a second ICC so soon after the first, Dr Steffen Schwarz, founder of the ICC, said the overwhelming response and the need for continuity in tackling these challenges led to the organisation of the second ICC in 2024.

The ICC 2024 program, the theme of which is ‘Coffee in Transition’, is designed to tackle pressing issues in the coffee industry. Key sessions include:
1. Future Landscape of Multiple Coffee Species: Addressing species such as Robusta, Racemosa, and Stenophylla within the context of the Nagoya Protocol.
2. Land Use and Coffee Farming Systems: Exploring deforestation policies and innovations in coffee fermentation and processing technologies.
3. Advancements in Coffee Preparation and Business: Covering the journey from roasting to creating the perfect café crème.
4. Sustainable Utilisation of Coffee By-Products: Discussing challenges and opportunities in utilising coffee by-products sustainably.
5. Coffee and Health: Examining the nutritional impacts, benefits, and substantiating health claims of coffee.

The event will also include unique cupping sessions to explore rare coffee species:
• Rare Species Cup tasting
• Liberica Cup tasting

Additionally, there will be a live research project on sensory coffee preference testing, providing attendees with hands-on experience in evaluating coffee maturity and freshness. Among the key scientific presentations, the ICC will showcase a groundbreaking study on the impact of post-roast maturation on the sensory experience of coffee, offering new insights into how aging affects coffee flavour and quality.

The Kaldi Awards, which celebrate significant advancements and research in the coffee industry, will be presented during the convention, recognising outstanding contributions in various categories such as lifetime achievement, green coffee cultivation and processing, roasting, and preparation.

The International Coffee Convention is designed to be an unparalleled gathering for ‘anyone passionate about coffee’ — from farmers and roasters to traders and researchers. By fostering collaboration and sharing cutting-edge research, the convention aims to drive the industry towards a sustainable and innovative future.

For the full programme, visit: coffee-convention.com/Program/.

For more information and to register for the event, please visit: International Coffee Convention.

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Starbucks Milano Duetto is one coffee blend, expressed through two bold, contrasting roasts to highlight the duality between tradition and innovation:

• Starbucks Milano Sole (light roast) pays homage to the vibrant Milanese coffee culture, featuring medium to high acidity, and a medium body, and notes of creamy vanilla custard and sweet pomegranate with hints of nutmeg.
• Starbucks Milano Luna (dark roast) is an ode to the heritage of Starbucks roasting, featuring medium to low acidity, and a medium to full body; it displays bold notes of dark chocolate truffle and roasted black walnut.

“For Starbucks, coffee has always been a lens through which we see the world – a world rich in diversity, tradition, and innovation,” said Michelle Burns, executive vice president, global coffee and sustainability. “Milan’s rich coffee culture – which served as the inspiration for Starbucks coffeehouse culture – and Starbucks 50+ year history and expertise in coffee roasting have inspired this new line of limited-release, special edition coffees, Starbucks Milano Sole and Starbucks Milano Luna.”

The Starbucks Milano Duetto blend is crafted from coffee grown in Colombia and Sumatra, where Starbucks has worked and sourced from trusted smallholder farmer communities for many years. The processing method of the South American coffee contributes heightened acidity and a clean finish while the semi-washed method of the Sumatra coffee contributes a distinctive full body and earthy, herbal flavour notes.

During the creation of Starbucks Milano Duetto, the Starbucks Coffee Development team experimented with a range of roasts by stopping at various points in the roasting cycle. After nearly a dozen iterations, the result is something the team is excited for partners and customers to try.

“The best way to understand the nuances and the effect roasting has on the coffee creation process is to compare the same blend roasted two different ways,” said Sergio Alvarez, a coffee developer and 15-year employee who was part of the team that crafted Starbucks Milano Duetto. “Our hope is that after tasting these coffees, our partners and customers are inspired, and perhaps have that ‘aha’ moment that many baristas have when tasting coffee. The moment where one wants to learn more.”

First introduced at the Starbucks Reserve Roastery Milano for a limited time, throughout October, Starbucks Milano Sole and Milano Luna will be the featured light and dark roast brewed coffee in Starbucks stores in the US as well as available for purchase as packaged whole bean coffee.

Throughout the month of October, Starbucks customers in select markets across Europe, Asia Pacific, Latin America and the Caribbean, can purchase Starbucks Milano Sole and Milano Luna as packaged whole bean coffee, and in select regions it will also be available as hot brewed coffee while supplies last.

Although Milano Sole and Milano Luna will be the featured brewed coffee in Starbucks stores this month, Alvarez, at a tasting event for press at Starbucks Empire State Building Reserve store in New York City in September, said both blends work well as espresso and as cold brew, as well as with dairy and non-dairy additives.

Select US Starbucks stores will also host tastings of Starbucks Milano Duetto with customers. To find a participating store, customers can inquire with their local store for details.

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Black Rifle Energy beverages provide a boost from naturally sourced caffeine fueled by BRCC’s proprietary Black Rifle Energy Blend, presented in packaging that embodies the brand’s identity and its commitment to quality, patriotism, and the military and first responder communities. Offering zero-sugar energy delivery, Black Rifle Energy beverages come in four flavours, each with 200 milligrams of caffeine per 16-ounce can. The Black Rifle Energy beverage line is expected to launch in Q4 and be available nationwide in early 2025.

Under the terms of the agreement, KDP will sell and distribute Black Rifle Energy within the majority of its company-owned direct store territories nationwide, driving retail availability and multiplying household market share.

Commenting on the deal, Black Rifle Coffee Company CEO Chris Mondzelewski said, “The strength of Black Rifle Coffee Company lies in our decade-long commitment to offering customers unique products and experiences that can’t be found elsewhere. With Black Rifle Energy, we are staking our claim in a USD $21 billion category and launching the next generation of consumer-centric innovation. Our collaboration with KDP enables us to expand our retail presence, accelerate household reach, and enhance our commercial operations. We’re equally proud to partner with a company that shares our mission of giving back to the veteran community.”

Andrew Archambault, president, US Refreshment Beverages at Keurig Dr Pepper said, “This partnership is a win for consumers and for both of our companies. Black Rifle Coffee’s strong brand and passionate following are distinct advantages that position it for success in the energy space. This is an exciting expansion to our K-Cup pod partnership launched earlier this year, and we see a unique role for Black Rifle Energy within our Energy portfolio of brands. Together, we can drive growth and accessibility for this new product offering in the category.”

Terms of the agreement were not disclosed.

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Since its inception, the Università del Caffè has trained over 350,000 individuals, including coffee producers, baristas, restaurateurs, and coffee lovers. The institution’s mission is to enhance and elevate every aspect of the coffee supply chain, from cultivation to the final cup. This commitment is reflected in its robust educational programs, delivered by a faculty of 50 highly qualified instructors certified by ACS Italia, a skills certification body that attests the level of knowledge and ability in training.

“Training is a strategic lever for the success of a company, an industry, and for the development of individuals,” said Cristina Scocchia, CEO of illycaffè. “It also embodies passion, curiosity, and a desire to expand one’s knowledge. The Università del Caffè exemplifies how a culture of quality and sustainability can be conveyed through innovative and engaging education.”

With branches across different continents, the Università del Caffè offers a diverse range of courses tailored to meet local needs while maintaining a global standard of excellence. This international presence ensures that specialized knowledge is accessible to a wide audience, allowing for a nuanced understanding of regional coffee cultures and practices.

The courses are structured to cater to various stakeholders in the coffee supply chain:

• For coffee producers: The Università del Caffè provides in-depth training on the latest agronomic techniques, tailored to the specific conditions of diverse growing regions. This helps farmers optimize their production and maintain high-quality standards.
• For hospitality professionals: Baristas, restaurateurs, and other hospitality workers receive specialized training on coffee preparation, as well as insights into effective business management and marketing strategies to enhance their operations.
• For coffee enthusiasts: The Università del Caffè offers tasting sessions and informational courses designed to deepen the appreciation of coffee. Participants learn to recognize the unique flavors and aromas of coffees from around the world, fostering a greater understanding of coffee as an art and a science.

As the Università del Caffè celebrates this milestone, it remains committed to its mission of spreading the culture of quality coffee and ensuring that everyone in the coffee community, from producer to consumer, can benefit from its wealth of knowledge and expertise.

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Having launched last month across UK flights, all international easyJet customers can now enjoy selected Costa Coffee drinks across all 1,184 easyJet routes to 170 destinations in 35 countries.

To celebrate the launch, Costa Coffee’s master of coffee, Gennaro Pelliccia, surprised holidaymakers onboard an easyJet flight from London Gatwick to Rome with a special coffee experience at 30,000 feet.

Passengers were treated to complimentary goodie bags and a selection of beverages from Costa Coffee’s newly launched inflight range, from a Salted Caramel Latte to a frothy Cappuccino, which has been developed in collaboration with easyJet.

Excitement brewed onboard as Gennaro – renowned for his unmatched expertise and passion for coffee – shared his secrets and stories behind crafting the perfect cup of Costa Coffee

Gennaro Pelliccia, commented, “It was an absolute pleasure to bring the Costa Coffee experience to life in the sky. Sharing a perfect cup of coffee with passengers as they embarked on their trip to Rome was a dream come true. Our Italian heritage continues to inspire us every day to reimagine new coffee experiences for coffee fans all around the world. Collaborating with easyJet allows us to make every journey – even in the air – just that little bit more special.”

Russell Braterman, in flight retail director for easyJet, said, “We are always looking for ways to enhance the onboard experience for our millions of customers and bring them more of the choices they want when they fly with us, so we are delighted to launch this new range with Costa Coffee onboard all our flights, which makes a fantastic addition to our popular EAT DRINK range onboard.”

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Alongside the event, Lavazza introduces vibrant new packaging, embodying Italian life while continuing to deliver the premium coffee quality that consumers cherish. The rebrand invites coffee lovers to indulge in life’s simple pleasures and savor each sip. US Open attendees will be among the first to experience this refreshed identity, embarking on a multi-sensory journey through iconic Italian landscapes. The immersive experience includes a 360-degree video installation at the on-site booth, where fans can participate in exciting prize giveaways during Fan Week, bringing the charm and elegance of Italian culture to the heart of the tournament.

In his continued role as Lavazza brand ambassador, Italian tennis player Jannik Sinner further reinforces the brand’s commitment to promote Italian coffee culture globally, participating in the world’s most prestigious tennis events, and engaging with the next generation of tennis players and fans. With a victory to his credit at the Australian Open in January 2024, as well as numerous other prestigious achievements in the aftermath, Sinner has captured the attention of the world and aligns with Lavazza’s prestige.

“We are thrilled to continue our partnership with the US Open, a collaboration that perfectly embodies the harmony between tennis and coffee,” said Daniele Foti, vice president of marketing for Lavazza North America. “The US Open is also the perfect stage to unveil our refreshed Dolcevita styling—a vibrant upgrade to our packaging that marks an exciting new era for the brand.”

Beginning Fan Week, Lavazza features a new Coffeetail Corner within the US Open Main Village that will continue throughout the tournament. This bar serves hand-crafted cocktails, including a host of unique espresso martinis. At Lavazza’s main cafe, attendees can enjoy specialty offerings like the new Blue Iced Cappuccino, traditional coffee favourites, including Americanos, lattes and cold brew to keep fans energized throughout the event. Additionally, tennis-goers can receive a limited edition 16oz reusable US Open x Lavazza cup, featuring a custom tennis-themed design, with the purchase of a drip coffee at any Lavazza location within the grounds.

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