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Wall Street Journal on Coffee's Benefits
Good News in the Daily Grind
Your Coffee May Have Some Health Perks, but Can Brew Trouble in People With Certain Conditions
To judge by recent headlines, coffee could be the latest health-food craze, right up there with broccoli and whole-wheat bread. more…
- Diabetes: Many studies find that coffee—decaf or regular—lowers the risk of developing Type 2 diabetes, but caffeine raises blood sugar in people who already have it.
- Cancer: Earlier studies implicating coffee in causing cancer have been disproven; may instead lower the risk of colon, mouth, throat and other cancers.
- Heart disease: Long-term coffee drinking does not appear to raise the risk and may provide some protection.
- Hypertension: Caffeine raises blood pressure, so sufferers should be wary.
- Cholesterol: Some coffee—especially decaf—raises LDL, the bad kind of cholesterol.
- Alzheimer’s: Moderate coffee drinking appears to be protective.
- Osteoporosis: Caffeine lowers bone density, but adding milk can balance out the risk.
- Pregnancy: Caffeine intake may increase the risk of miscarriage and low birth-weight babies.
- Sleep: Effects are highly variable, but avoiding coffee after 3 p.m. can avert insomnia.
- Mood: Moderate caffeine boosts energy and cuts depression, but excess amounts can cause anxiety.
Source: WSJ research
The article is rather long, but worth the read. There is not too much new information if you are already familiar with health benefits and harms that coffee consumption may cause. The video is hokey, and I apologize in advance for the lame jokes in the video.
Seven New Wild Coffee Speceis Found in Madagascar
Kew Gardens finds seven wild species of coffee
The discovery, in Madagascar, is good news for coffee drinkers as climate change and habitat loss is threatening an estimated 70% of global crops.
These species of coffee are seven of 290 new plants discovered by these botanists this year. Apparently, they also “discovered” 200 species of yam that are known to cure cancer by locals in South Africa. (yes.. It was already known to cure cancer, yet they are a new species discovery.. and they haven’t been learning to grow them around the world, apparently. Why not!)
I wish there were more information about these coffee species. There is so much research performed in coffee farming every year in various parts of the world, and it would be interesting to see what could be learned, if much at all, from these species found on a remote island off the east coast of Africa.
All vanilla in the world originates in Madagascar. Cacao is a regular crop there. It is a tropical region, and if we have coffees coming from about every island in Indonesia, I suppose it would make sense that coffee could live there.
National Coffee Day: The Nibble
September 29: National Coffee Day
It’s official. Click Here.
Product vs. Atmosphere
For many people, the idea is pretty straightforward in regards to restaurants and food.
1. If the food is fantastic, but the place is a dump (i.e. – renouned barbecue joints), people will come back in droves.
2. If the food is forgetable and the service was good, it tells you something about the place.
3. If the food is wonderful, the service is great, but the ambience is lacking, you will notice, but you will still return.
4. If the ambience is fantastic, the service is great, but the food is mediocre, the odds are good that you will not return because while it scored highly on the peripherals, it missed it where it counts.
Why is this different than in part 2, where the business will still survive? Expectations.
In scenario 4, it seems that the ambience and service were building up to a glorious climax of fantastic cuisine. The food did not deliver, and thus, the entire experience is anti-climatic. They will not have bad things to say, necessarily, but the odds of their returning are very slim.
This is very easily understood by most people. You don’t get innovative high end cuisine from Applebee’s , but you also don’t expect it when going in, even if your neighborhood location has great service.
Translated to specialty coffee retailing, one can use the same logic. If a fortune is spent on the ambience, and the service is knock-your-socks-off-great, one should expect the coffee to be on level as well. More often than not, the coffee fails to deliver the satisfaction of a culinary climax to the experience, yet many of these places ride the wave of niche market branding. The niche of Specialty Coffee.
Many have gotten away with it for a long time in part, I believe, because the mediocrity found at well-known ubiquitous chains became the standard for the average consumer. Serve the same with a better cultural feel, and it’s low-hanging fruit: gauranteed success.
So why are we seeing some of these places going out of business these days?
The economy is partially to blame. This is a factual truth. The big chains are feeling the effects as is evidenced by their menu changes and shifts in marketing strategy. People are still willing to spend money, but now they are paying more attention to the value of what their money is getting them. In short, they are more concerned with the quality of the products they are buying. (key word: products)
While the service may have stepped up a notch, and while prices may have been reduced, some retailers may find their sales still dropping. Take the new French “fooding” approach. Give them more for their money. Great coffee can be easily approachable for the average joe (no pun intended).
This doesn’t have to mean spending more money(although it could). I am often amazed at how many retailers don’t actually take the time to learn about coffee before opening a company that specializes in making and serving it. Many have been convinced that selling culture is the way to run a coffee house, but what good is that for people who drop in on their way to work in the morning? All those people want is a great cup of coffee done well, and done in a timely manner. This means that what is important for a profitable coffee retailer is, above all, the quality of their products.
Yes, atmosphere is important, but in a hierarchy of factors, I would argue that it takes a back seat to product quality. After all, you’re not selling atmosphere. Atmosphere is intended to draw people in to buy products. It is secondary.
In a time when it is important to really focus, why not take a look at your shop’s coffee and training program. Is it enough? Have you shopped your competition? What can you learn from each other? It may be time to reevaluate things, and to start focusing on the heart and soul of your business. Your products.
Espresso vs. Other Brew Methods
This is less a comparison and more of a question.
Do you find yourself preferring any specific brew method for your coffee?
If you work in the industry, consider this a question based on a morning or afternoon coffee for pure enjoyment, and leave all analysis aside.
I’ve found myself being awfully fond of macchiati lately, regardless of the coffee used (be it a blend or single origin). Of course, this falls under the Espresso category.
I still enjoy other brew methods immensely, but I find myself most satisfied with a small blast of flavor rather than taking enjoyment in the act of consumption itself. Which is something I discovered I used to enjoy as a reason to prefer larger drinks(cups of coffee, that is.. I’ve never been fond of lots of milk). It seems like a strange contrast to make, I realize.
I have seen more and more references to Toddy (and other cold-brews) on the web and more people taking an interest in French Press here in Lubbock. Some people are discovering the Abid “Clever” filter brewer.
What do YOU tend to prefer? Why? I always like reading the thoughts of others. Leave a comment.
Creative Summer Drinks
It’s big. It’s bright. It’s hot. Right now, it’s taking it all out on us.
It’s the middle of June, and while it’s not officially summer, you probably wouldn’t know it from stepping outside.
Here in Lubbock, we’ve seen a massive increase in cold and blended beverage sales, and a nose-dive in hot espresso sales. Like any season, summer is an opportunity to turn a changing demand into an increase in sales.
There are a number of things to implement as “limited time” products, such as shakeratos, affogato, and other common menu items, but why limit yourself?
There is an abundance of seasonal fruit available these days. Why not make use of them? Syrups are the common go-to item for many “signature drink” categories,but it doesn’t have to be this way!
Why not try adding blueberries to an iced blended latte made with a single origin Harrar or Sidamo espresso? Or why not add a hint of mango to a shakerato made with a chocolate-and-fruit noted espresso?
These are just off the top of my head, but I know there are LOTS of creative drinks out there, and we want to hear about YOUR ideas. We’d like to hear from customers as well as baristas, on this one.
Random Picture Friday #11: Face in the Beans
Can YOU find the face in the beans?
If you give up, click here.
Coffee Maker by Tom Metcalfe: Artful Brewing
I’m not saying this is the ideal way to make a cup of coffee, but you can’t deny how cool it is.
It roasts.
It grinds. It brews.
Three operations. Three tools.
A 5 minute video showing the process. From green bean, to cup of coffee. All from one table-top design set.
COFFEE MAKER from tommetcalfe on Vimeo.
(via)
Random Picture Friday #10: Drinkable
Do you find yourself muttering this while leaving a coffee retailer? I have. Recently, too. Friends, it simply should not be this way. But… at least the coffee was drinkable today. 
Have a Great Weekend!
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