Nespresso Taking the Lead in Coffee Sustainability Best Practices

Consumers today want more from their coffee: they want a meaningful experience. Specialty foods are up by 310 percent in terms of menu inclusion. For restaurants and hospitality operators, coffee offers a unique way for operators to differentiate themselves in a crowded market and make a better connection with clients.

On this episode of The Barron Report, host Paul Barron sits down with Kika Buhrmann, the vice president of B2B USA at Nespresso, a specialty coffee provider. The company’s state-of-the-art machines use coffee capsules to brew a number of coffee and espresso flavors.

“On average, customers today consume four different types of coffee each week,” says Buhrmann. “Millennials are more open to differentiation in coffee. The artistry behind coffee is becoming more and more appreciated and recognized.”

Nespresso encourages businesses and customers alike to recognize the surprising similarities in the production process that exist between wine and coffee. The company is passionate about promoting awareness of the intensive process behind coffee production, and encourages its customers to see the importance of cup selection, maintaining sustainable practices, and using renewable materials throughout the production process — right up to the point of drinking the coffee itself.

“The sustainability program sits at the core of our company,” Buhrmann explains. “Aluminum is the most sustainable material out there today, so all Nespresso capsules are made of aluminum to preserve the quality and freshness of the coffee. For any decision that we make, we look at the impact on our value chain: instead of focusing on what is the easiest thing to do, we like to focus on what is the right thing to do.”

First established in 1986, Nespresso currently works with over 100,000 coffee farmers in 13 countries. The company is highly invested in the future of both the farmers’ families and the larger communities surrounding those farmers — Nespresso wants to ensure that coffee farming remains sustainable on both the local and global level.

Listen to The Barron Report episode above to learn more about the brand-new technology coming to Nespresso machines, and how the company continues to find and develop rich new flavors. And if you would like to keep listening, check out The Barron Report podcast on iTunes Now!

Produced by:

Paul Barron

Paul Barron

Editor-in-Chief/Executive Producer


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Millennial Food Founders Create Specialty RTD Super Coffee Brand KITU Life

Rising consumer demands and healthier diet trends are calling for more and more specialty products to fill the void in the market. One of the top trending diets, the ketogenic diet, currently ranks No. 4 on Foodable Labs’ “Top Diets by Social Mentions”.

Former college athlete and now KITU Life Founder, Jordan DeCicco, struggled to find a keto-approved healthy ready-to-drink (RTD) coffee option — so he created his own.

With millennial coffee consumption up 41% this year, according to Foodable Labs, it only makes sense that the world's first enhanced RTD coffee company is lead by millennials themselves: brothers Jordan, Jake, and Jim DeCicco.

On this episode of The Barron Report, Paul Barron discusses the specialty beverage market with Jordan and how he provided a solution to a gap in the specialty beverage market at such a young age.

Listen to this episode of The Barron Report to learn how this keto-approved beverage came to be, and for insights on how to build a brand as a young entrepreneur with little to no knowledge starting out.

SHOW NOTES

  • 16:25 - Facing a Knowledge Barrier: Managing a Brand Under the Age of 30

  • 19:30 - Strategies on Breaking into the Specialty Food Category

  • 24:39 - How to Tell What Your Company’s Worth Early On

  • 26:32 - Being on Shark Tank: Catapulting the Brand

  • 28:36 - What’s Next for KITU Life?


  • 01:18 - Dorm Room Passion Project Turns into KITU Life Super Coffee

  • 04:07 - The Booming Specialty Beverage Segment

  • 05:46 - What Makes Super Coffee Keto Diet Approved?

  • 07:14 - Challenges of Growing the Business as a Food Founder Under 30

  • 08:37 - Growing into 30 Whole Foods Locations in 6 Months

  • 11:29 - Launching & Co Packers: A Critical Point in a Brand’s Lifespan

 
 

Coffee Demand at an All-Time High. Supply? Not So Much

Coffee

U.S. demand for coffee is at an all-time high. In fact, consumption of hot coffee will be 6.8 pounds per capita in the United States, according to Euromonitor International.

The proliferation of coffee shops, single-cup brewing machines, and the cold brew market have expanded the attractiveness of the industry to even more consumers in recent years. In fact, four out of five consumers now drink coffee, according to Mintel.

“Consumers want new experiences with their coffee, and coffee houses and manufacturers are providing premiumized innovations and experiences with culinary influences,” Elizabeth Sisel, a beverage analyst at researcher Mintel, told Bloomberg. “Luckily, there is a large audience available to reach out to.”

Perhaps not as lucky is the fact that there may not be enough supply to meet the demand. According to the U.S. Department of Agriculture, by the fourth quarter, global inventories of coffee beans could drop to a four-year low.

At the same, recent heavy rains in Brazil have hurt coffee plants. Drought has been so hard on robusta plantations that prices for the bitter-tasting type of coffee that’s usually the cheapest can now be at levels exceeding costs for some Arabica beans. Some roasters are changing their blends, which could squeeze supplies of the higher-quality bean even if farmers harvest a big crop.

“Between tight supply, potentially detrimental weather and extremely strong global demand, especially emanating from the U.S., China and India, that will continue to tighten coffee markets,” Harish Sundaresh, a portfolio manager and commodities analyst for Loomis Sayles, told Bloomberg.  “With the U.S. being the largest consumer, any demand growth there will create massive changes to the demand-supply balance.” Read more

Quick Six With...Andres Pineros of The Fika Company Coffee Roastery

Quick Six With...Andres Pineros of The Fika Company Coffee Roastery

By Courtney Walsh, West Coast Editor

While beverage industry trends have lately been dominated by those drinks of the alcoholic persuasion, lately coffee has been getting its fare share of press. With a growing number of coffee shops and cafes popping up nationwide, some roasthouses set themselves apart by working with specialty coffee beans, sourced directly from local farmers, and minimally processed.

Andres Pineros of the Fika Company Coffee Roastery is one such coffee purveyor who seeks to bring an authentic brew into the hand of local Los Angeles residents. 

Read on as we sit down with the roastery owner to ask him six quick questions.  

Foodable: How did you first get your start in the coffee industry?

Andres Pineros: I was born and raised in Colombia, so coffee farms and the coffee industry were very accessible to me. Though, the first time I learned to appreciate a good cup of coffee was during the time I was living in Sweden. I fell in love with their coffee culture - hence the name “Fika”! I started The Fika Company - Coffee Roastery four years ago in Colombia. It is a small coffee bar located in a gourmet restaurant court and it runs successfully up to date.

Foodable: What has been your most surprising or unexpected coffee pairing?

AP: It may sound strange, but spicy flavors such as spicy candies or spicy almonds and nuts behave very interesting with coffee. Usually they enhance the sweetness and body of the coffee in an extreme way. For example, pairing pistachios with a cajun seasoning with your coffee is insane. Another pairing that has the same effect is bacon and coffee. The bacon makes the coffee taste super sweet. Even the act of smelling bacon cooking while sipping coffee is an intense and delightful experience.

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Coffee Byproduct Cascara Quickly Becoming Dallas' Newest Trending Beverage

Coffee culture has gone through a revolution nationwide with a growing number of small, specialty roast houses sourcing sustainably grown beans from around the world. Yet recently in Dallas, another coffee inspired beverage has begun making waves: cascara. A byproduct of coffee harvesting, cascara is made from the fruit that is often discarded during coffee bean harvest. Prepared more like a tea than a coffee drink, cascara offers a smaller amount of caffeine than coffee, but a larger amount of antioxidants. Local Dallas coffee houses and roasters such as Davis Street Espresso and Full City Rooster have each begun offering the beverage to their customers and have noticed a growing consumer interest.

Additionally, coffee purveyors are not the only beverage industry to take an interest in cascara, with Dallas' local brewery Small Brewpub experimenting with utilizing the ingredient in their cascara infused pale ale. Read More