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September 30, 2013
Restaurant SmartBrief Special Report
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What's the Buzz with Coffee Trends, Part 2
Consumers love coffee, and participating in the latest coffee trends is a great way for restaurants to boost business and customer loyalty. Taste-driven trends such as iced coffee and flavored coffee beverages are on the rise, but sustainability also tops the list of what consumers want from their coffee.

In Part 1 of this Restaurant SmartBrief Special Report, published on Thursday, we took a look at major growing regions, the growing demand for iced coffee and how restaurants and other foodservice operators can use coffee to boost their business. Check out Part 2, below, for more coffee news.

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Rethink Batchbrew
The Curtis Gold Cup Single Cup Brewer lets every operation craft Golden Cup coffee easily and efficiently. Time, temperature, volume, pre-infusion, pulsebrewing, and water bypass controls are intuitive and easy to use. Watch a video to see how this brewer can contribute to your operation and bottom line, or read the white paper.
Ingredient Spotlight: Perfect for Grilling 
  • Report looks at coffee habits, attitudes
    Research from the National Coffee Association examines coffee-drinking habits and attitudes, noting differences by generation. For example, older Americans tend to drink more drip coffee, while younger coffee-drinkers often opt for gourmet coffee beverages. BevIndustry.com (9/26) LinkedInFacebookTwitterEmail this Story
  • Bird-friendly coffee beans find favor with Md. merchants
    A growing number of Maryland retailers are stocking bird-friendly coffee, made with beans grown without pesticides on forestlike farms that provide welcoming refuge for migrating birds. The Smithsonian Migratory Bird Center developed the bird-friendly certification in 1997, and growers produced 9.7 million pounds of bird-friendly beans in 2010, up 39% from the previous year, according to a report. Patch.com/Wheaton, Md. (9/24) LinkedInFacebookTwitterEmail this Story
  • Which coffee is best for your conscience?
    Fair-trade certified and Rainforest Alliance coffees promise a guilt-free cup of joe, claims NPR, which traveled to Costa Rica to examine the trend. Luis Fernando Vasquez grew up on the land he now farms, with practices that changed in recent years to win Rainforest Alliance certification, a status that nets him about 15 cents more per pound for his beans. National Public Radio (4/24) LinkedInFacebookTwitterEmail this Story
  • Other News
SCAA Golden Cup coffee isn't limited to specialty shops any more
The secret to premium coffee is controlled brewing, which can be challenging. Curtis Gold Cup Single Cup Brewer lets every operation craft Golden Cup coffee easily and efficiently. Time, temperature, volume, pre-infusion, pulse-brewing, and water bypass controls are intuitive and easy to use. Watch a video to see how this brewer can contribute to your operation and bottom line, or read the white paper.
Best Practices for Great Grilling 
  • Pub-goers look for brews beyond just beer
    Britain's pubs now sell more coffee than high street coffee shops, but only 10% of about 2,000 coffee fans rated pubs' brews "good" or "excellent," according to a survey from United Coffee. TCG, which operates 75 pubs and bars, has teamed with Cafeology to supply Fair-trade coffee and staff training to boost the quality of the coffee. BigHospitality (U.K.) (9/9) LinkedInFacebookTwitterEmail this Story
Perfect Heat, Perfect Timing, Perfect Brew.
The Curtis G4 Gemini® with IntelliFresh® Technology ensures every cup of coffee is fresh, hot and brewed to perfection. Featuring a large, easy-to-use touchscreen interface, pre-set brewing recipes and self-diagnostics to prevent maintenance calls, this brewer delivers consistent coffee and sales. Watch the video and see the Curtis G4 Gemini® in action at MUFSO Booth #318.
Coffee Knowledge  
  • A primer on roasting coffee beans
    From large-scale commercial operations to small-batch roasters, the process of roasting coffee starts with sorting the green beans by size and grade, and removing the flawed ones. Next comes the actual roasting in machines that maintain even temperatures that are set based on the desired color and style of coffee. The Malay Mail (Malaysia) (9/21) LinkedInFacebookTwitterEmail this Story
Your Take 
  • What coffee trends have you incorporated into your restaurant?
    None of the above  30.77%
    We have incorporated two or more of these trends  26.92%
    Beans from small-batch roasters  19.23%
    Iced coffee  15.38%
    Flavored coffee beverages  7.69%
       
  

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