Sudden Coffee Is Changing The Way People Think About Instant Coffee

Instant coffee may be convenient, but the name traditionally revealed its bitter, inferior, and acidic taste. But, you know we love game changers at Foodable Network and on this episode of On Foodable Feature, we have the pleasure of introducing the exception to the rule.

Instant coffee has always been thought of as a last resort for coffee lovers, but now Sudden Coffee, a food technology company founded in San Francisco, is revolutionizing instant coffee. Co-Founder and CEO, Josh Zloof, graduated from Stanford University in 2008 as an Engineer. He went on to gain experience in multiple fields, including supply chain, lean management, and operations and is responsible for many start-ups, including an email service, an on-demand shopping service, and a coaching company. After experiencing much success and failure, Josh was able to discover what he is most passionate about—serving a delectable cup of coffee while focusing on the convenience and experience a consumer receives.

Throughout this episode, Josh explains how Sudden Coffee’s brewing method and coffee bean selection process differentiates their coffee from most instant coffee brands. In addition to using single origin coffee beans from specialty farms, Sudden Coffee uses a freeze-drying brewing process. This method preserves the aromatic features in their coffee, whereas most instant coffee brands use heat to boil their beans, destroying the flavor.

Not only is their brewing method a differentiating factor in their business, but their pricing is as well. While they currently use a subscription model, their products are available on Amazon and will soon be expanding to stores near you! Sudden Coffee hopes their prices will mirror a shocking $1.50 in the future. Not only are they innovative, but Sudden Coffee is aiming to be the most affordable instant coffee brand out there, as well.

The Booming Business of Coffee and Tea

The Booming Business of Coffee and Tea

On this Special Podcast recorded at, brought to you by Kabbage, we get to discuss the massive growth and new innovation in the beverage scene. In this episode, Host Yareli Quintana leads the discussion about the creative process of developing an artisan beverage, the nuances of sourcing, and personalizing experiences to gain customer loyalty.

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These Beverage Experts Are Pumped About Sustainable Straws and Szechuan Peppercorn

This episode of On Foodable Weekly: Industry Pulse is chock-full of great beverage insights from coffee makers to bartenders and spirit distillers. Host Chelsea Keenan hears from beverage experts about consumer trends they are seeing and trends they are pushing for in the next few years.

The founder of Intelligentsia Coffee, Geoff Watts, and Sourcing Director Michael Sheridan take us to the root of coffee, or more specifically— the cherry. Coffee is grown on trees in the form of cherries. These are then picked off the trees and from there the seeds can go through a variety of different processes at different stages, all creating different flavors from the same coffee bean. Watts outlines the process for honey coffee, a very popular process with today’s consumers.

“You can take it off the tree and immediately take off the skin and put the coffee into a big tank... and let it sit and ferment or have an enzymatic breakdown of this sticky mucilage on there.”

As farmers and coffee houses are looking for ways to differentiate themselves, natural processes like honey coffee are beginning to gain traction.

Bartenders Danielle Dang and Robin Goodfellow chime in with trends they have been seeing behind the bar. The American population is moving towards favoring more responsible, sustainable practices. In an effort to be a part of the movement, Goodfellow says he needs help from industry suppliers.

“Like, there's this huge big straw debate going on in the cocktail industry, like ‘Don’t give straws to guests! It’s ruining the environment!’ you know? And guests wants straws,” he explains, “so as a designer, I’m furious that straw companies are not making biodegradable straws. This is not my problem: To use straws or not to use straws. Make it better!”

Be sure to watch the episode for other great insights from our experts on this episode of On Foodable Weekly: Industry Pulse.

Keurig Green Mountain Launches New Website for Commercial Operators

Screenshot of Keurig's new commercial website |  Keurig Green Mountain

Screenshot of Keurig's new commercial website | Keurig Green Mountain

The coffee giant Keurig Green Mountain has just launched the brand new website, to provide a resource for operators looking for premium and beverage away-from-home options.

The website offers different selections for commercial establishments, including restaurants, offices, convenience stores, healthcare facilities, colleges and universities. 

“At Keurig, we’re committed to investing in tools that help our commercial customers create the ultimate beverage experience for guests,” said Charlie Wood, director of foodservice marketing at Keurig in a press release. “Our new website has been designed with those customers in mind—featuring everything from training tools to signature beverage recipes to help operators brew a more robust bottom line.”

Besides offering an array of products, the website has information like menu ideas, training videos, materials about coffee trends, along with business and merchandizing support.

Some of the recent trends insights include Millennial coffee consumer habits, like the Millennial-driven trend of iced coffee and how it is gaining popularity in the market.

Looking for some new inspiration to incorporate coffee- or tea-based alcoholic beverages into your bar program? There is also a library of relevant recipes to cater to the recent trends.

Keurig has been around since 1990 and launched the K-cup in 1997, then the company was acquired by the specialty coffee, Green Mountain in 2006.

K-cup pods are the majority of the company’s income. However, sales have been on the decline which has been partially attributed to the fact that K-Cups are not eco-friendly. But, the company has set a hard deadline of 2020 to make all K-Cups recyclable. Keurig already sells Green Mountain Breakfast Blend in recyclable pods. 

“I think that's one of the biggest problems with a K-Cup is that it does have such a negative environmental impact and it's something that Keurig has acknowledged. You know, they have said that this is one of their greatest obstacles to attracting new customers,” said Venessa Wong, Deputy Busines Director of BuzzFeed to NPR.

So it makes perfect sense for Keurig Green Mountain to ramp up efforts in the commercial sector, since K-Cup Pods are a wildly popular home product.

Keurig and Anheuser-Busch has also teaming up to create an in-home booze maker, aka an instant beer and cocktail machine. So if that machine is close to as successful as the coffee machines, then the company will see a resurgence in sales.