Peter Giuliano

Redefined prospects for Robusta

For decades now, Robusta has been thought of as low quality, stagnating its growth. Now industry eyes are gradually being opened to the opportunities of, what the Wall Street Journal called, ‘the underdog bean’. By Kathryn Brand

Blending, roasting & processing, Origins, Sustainability

How our perceptions shape our taste experiences

There is no question that story telling fosters connections, but can it actually change the way that the coffee tastes? According to research on extrinsic attributes, the answer is a resounding yes.

Blending, roasting & processing

SCA finds funding for research on packaging and flavour perception

The SCA is partnering with Savor Brands on research into understanding the effect of packaging on the perception of specialty coffee.

Business

Covid-19 and its effect on consumer behaviour

It is June, and by now, many cities and countries around the world have “reopened” or have begun to lift restrictions. As life “after Covid-19” slowly resumes, many are wondering how people’s attitudes towards eating in restaurants, sitting in coffeehouses/cafés, and shopping have changed, and are these changes temporary or permanent. Not all changes though, are bad for business.

Business

Coffee shops adapt to the new normal

As many countries, including the United Kingdom and the United States, have begun to lift stay-at-home/shelter-in-place orders, we are seeing more coffee shops, cafés and restaurants also starting to re-open or expand their operations — if they were active during the lockdown period

Business