COFFEE SEPTEMBER/OCTOBERNOTES
Welcome to the September/ October issue of Coffee Notes. The theme of this issue is all about education. With the new academic year about to begin, we’ll be equipping you with knowledge of how to perform your very own coffee cupping session and key coffee terms you should be aware of for the year ahead. We will also dive into how workplaces can redefine the coffee break and what universities should expect from a new wave of conscious coffee consumers arriving on campus. As always, we’re here if you have any questions or want to talk through anything you’ve read here today. You can get in touch with us at: coffeepartners@uk.nestle.com
We’re going to talk you through the textbook way of running a cupping session. Over time you may develop your own approach and once you find a way that works best for you, it’s worth keeping to.
3-MIN READ
HOW TO PERFORM A COFFEE CUPPING SESSION AT WORK AND AT HOME
The best-known practice in the coffee industry is to perform a cupping.
A STEP-BY-STEP GUIDE ON HOW TO PERFORM YOUR OWN CUPPING SESSION
Cupping is a taste testing exercise performed by speciality coffee roasters. It’s an integral stage in the speciality coffee process. Coffee roasters perform a cupping session to sample numerous single origin coffees bought from different regions around the world to create flavour profiles. But you can do one too and gain an intimate understanding of your favourite coffees. Whether you want to stage a cupping session in your office with clients and colleagues or perform your own in the comfort of your home, sampling your favourite coffees is something that will bring people together, that’s fun and easy to do.
A cup of coffee can have many tasting notes. From toffee, plum jam and sultana to milk chocolate, caramel, grapefruit, nuts and more. The flavours are diverse and this opens up a whole world of potential taste adventures. The differences between coffees can be clear and marked, but they can also be so subtle that to the untrained palette, they can seem non-existent. So, how can you train your palette to taste even the smallest of differences?
WHAT IS CUPPING?
You want to weigh both coffee and water. Ideally, you want the scale to be to 0.1 of a gram.
Tip: Ask your local coffee shops if they’d be open to letting you try small samples of their coffee for a cupping. Or, if you’ve got friends who enjoy a coffee, trade with them or invite them to join
SPOONS
EQUIPMENT YOU’LL NEED: KETTLE
CUPS
SCALES
IdeallyCOFFEEyou want to buy single origin, light roasted beans. You also want the beans to be freshly roasted – preferably around two-weeks prior to tasting. You don’t need to buy whole bags of beans, around 12g of each coffee (post-grind) will be enough to cup with. If this is your first cupping session, we recommend starting with around three to five different coffees. Grind your beans to a medium-fine grind, or buy pre-ground coffee e.g., ground for filter.
Note:you.Ifyou only have large mugs around, you may have to make some adjustments to the recipe you use.
GRINDER
It’s interesting to keep track of your cupping sessions; noting down the different flavours you can taste and having a way of comparing different coffees at different times.
Roasters use specific cupping bowls, but you can use heatproof glass cups or any other coffee mugs. Just make sure you have enough to match the number of different coffees you’re sampling. Ideally, you want them all to hold around 250ml of liquid.
An electric burr grinder or hand grinder is ideal, though not essential if you don’t have one handy (see ‘ Coffee ’ below).
NOTEBOOK OR PAPER (OPTIONAL)
Make sure you have fresh, cold water (preferably filtered). For each cup you’re going to need around 200ml of water.
These can either be specialist ‘cupping spoons’ or ordinary soup spoons. Either way, you’ll need a few of them.
WATER
This doesn’t need to be a fancy kettle – a domestic one will do just fine.
YOUR RECIPE (PER CUP): 12g coffeeground water200ml
• ACIDITY: Acidity in coffee can be really polarising – it can come across as an enjoyable and lively taste to some and sour to others. Whichever way you sway, make a note of it.
•
WHAT ARE YOU LOOKING FOR? • FRAGRANCE OF DRIED GROUNDS: Does it smell over/under-roasted?fresh/stale, • FRAGRANCE OF WET GROUNDS: The water mixed with coffee grounds will produce a more intense aroma than when dry. Some examples of fragrances to look out for include flowers, fresh bread, nuts, citrus, baked cookies and berry fruits.
BODY/MOUTHFEEL: This is the description given to the “fullness” of the coffee while in your mouth. Does it feel thick? Thin? Full bodied or rich?
• FLAVOUR: This is where the fun really begins. What flavours can you taste? Are there chocolatey tones? Is there a nuttiness coming through? Or a hint of caramel? Follow your senses and write down what you taste. This is a largely subjective experience – no answer is a bad one.
• FINISH: How does your mouth feel after? The aftertaste is an important part in understanding the coffee. Again, there is no such thing as a wrong answer here.
Ask yourself how you’d describe the coffee experience and compare notes with others. Did your notes match those of the tasting notes provided by the roaster? If they didn’t, don’t worry – just enjoy the experience.
3. Once the crust is broken begin to stir the coffee gently, allowing some of the coffee grounds to sink to the bottom of the cup. Use the spoon to scoop away any grounds left on top.
6. Spit the coffee out into another cup. You can choose to swallow it if you’d prefer, but if you’re sensitive to the amount of coffee you’re sampling, spitting it out is a good idea – you’ll get the same tastes whichever method you choose.
2. Break the crust of the bowl by skimming your spoon across it. Take time to get close to the bowl as you break it and smell the coffee’s aroma – it’ll give hints of the notes to be looking out for during the tasting.
FINAL THOUGHTS
* Fun fact: this creates what’s known as a “coffee vapour” that stimulates a part of your sense of taste, which is actually your sense of smell.
5. Swirl the coffee around your mouth and begin to seek out flavours and tastes you can compare it to (e.g. notes of chocolate, citrus fruits, nuts etc.). Don’t be afraid to say what you taste. If you have a notebook or paper handy, write down your experiences.
Note: As the coffee cools down, you will find that the flavours and notes you’re picking up will change. Document the changes in taste as it cools.
4. Take your spoon and fill it with your coffee. Bring the spoon up to your mouth and taste, drawing the coffee to the roof of your mouth, tickling the tongue, then taking it to the back of the mouth.*
THE CUPPING PROCESS:
1. Place 12g of coffee grounds into your cups and pour over near boiling water (around 95°C). Allow the grinds to infuse for around 3-4 minutes. A crust will form which is the collection of ground coffee and ‘volatile’ aromatics that are no longer extracting.
COFFEE ON CAMPUS: THE NEW WAVE OF CONSCIOUS CONSUMERS
Universities are welcoming a huge influx of students onto campuses for the first time in two years. The university landscape certainly changed through the introduction of remote learning and online teaching practices – but while campus doors remained largely closed, the student coffee consumer also changed. Walking onto campuses this year is a new wave of conscious coffee consumers that are value-led, technology-driven and sustainability-focused. How can universities cater for this new wave of conscious consumer? Let’s take a look…
4-MIN READ
In fact, 54% of Gen Z (consumers born between the late 1990s and the early 2010s) are willing to pay a premium for products they know are sustainably sourced.1
2
• Have an on-campus beverage offering from a coffee brand that implements sustainable practices.
First and foremost, students want to interact with coffee brands that share their values – from traceability in the supply chain - where their coffee was sourced and who grew it - to transparency, how the coffee was ethically and sustainably sourced.
OFFER QUALITY COFFEE BRANDS THAT HAVE SUSTAINABLE PRACTICES
1 https://www.forbes.com/sites/gregpetro/2020/01/31/sustainable-retail-how-gen-z-is-leading-the-pack/?sh=1fd62e1d2ca3 2 Coffee on Campus: The Future Student Experience Report 2022
This supports the belief that students care about where their money goes; that the product they’re buying is high quality (e.g. sustainably sourced), fairly priced and that the brand is aligned with what they care about.
Encouraging students to interact with coffee brands that share their values and do their bit to lessen their own carbon footprints, is an option that will be beneficial to universities.
• Promote the use of reusable cups with discounts and additional incentives.
During term time, campuses across the country become a ‘home from home’, so they need to have the ability to accommodate students’ beliefs and values in the environments they create and the beverages they serve. The replacement of campus bars across the country with coffee shops further reveals students’ changing habits and how they’re shaping a new student experience.
Research has shown that Gen Z is feeling the heavy burden of climate change and the pressure to make more sustainable decisions, from food and fashion to travel and the beverages they consume. When asked what would make them most likely to choose one campus coffee shop over another, 61% of students said, “good value for money.”
WHAT COULD THAT LOOK LIKE?
• Encourage students to drink-in when visiting on-campus coffee shops.
Students have grown up in a world of technology. When they open their phones or turn on their laptops, they have access to coffee brands around the globe. If they don’t like what’s on campus, they’re not afraid to look elsewhere. If universities want to encourage students to spend more time on campus, they need to ensure what’s on offer meets the needs of the students who on average purchase around six hot coffees per week. 3 On a micro level, there’s a significant emphasis on having more choice on menus, especially dairy alternatives. 57% of Gen Z plan to give dairy up in the next year, 4 clearly showing their commitment to lessening their impact on the planet. We’re also seeing a preference for iced products, with over 65% of 18–24-year-olds in the UK believing that iced beverages are a better alternative to carbonated soft drinks 5 – not to mention the continued rise in popularity of tea and iced teas as another preferred choice of beverage. Growing up with the likes of Uber, Amazon, Netflix and fast fashion retail, students are accustomed to quick services and getting what they want on-demand. In fact, a staggering 60% of students would buy their coffee from a self-serve coffee machine on campus if one was available.6 Further, the demand for ready-to-drink (RTD) options is also being driven by this wave of coffee consumer. This suggests that while students want a high-quality product, they want it to be convenient and available on-the-go, creating better value for money all round. Campus coffee offerings need to be as appealing and varied as possible –catering to those looking to drink onthe-go and those looking to make their coffee experience a longer, more relaxed part of their day. If universities can find ways to elevate and vary their offering and facilities, it will boost satisfaction and sales, providing much-needed comfort to students.
MORE ON MENUS AND CONVENIENCE OF SERVICE
VARIETY
3 Coffee on Campus: The Future Student Experience Report 2022 4 https://news.arlafoods.co.uk/news/estimated-28-million-people-in-the-uk-making-critical-choices-about-their-diets-based-on-social-pressures 5 https://nationalcoffee.blog/2018/10/04/for-rtd-coffee-cold-is-hot/#more-11123 6 Coffee on Campus: The Future Student Experience Report 2022
HOW CAMPUSES CAN IMPROVE BEVERAGE FACILITIES: As you can see, convenience and variety ranked high on student satisfaction surveys. FOCUS DIETARYSPECIFICONNEEDS 10% HEALTHIERRANGE 8% INCENTIVES 7% OPTIONSMORE 25% CONVENIENTMORE 15% BETTERVALUE 31%
7 Coffee on Campus: The Future Student Experience Report 2022 8 https://yougov.co.uk/topics/consumer/articles-reports/2022/01/04/uk-coffee-drinking-among-gen-z-survey 9 Coffee on Campus: The Future Student Experience Report 2022 WHAT COULD THAT LOOK LIKE? • A wider variety on menus including seasonal beverages, dairy alternatives and RTD options. • Tech-enabled services for students on (and off) campus to order coffee. • A combination of coffee services: coffee shops and self-serve machines. ENHANCE THE DRINK-IN EXPERIENCE
7
The pandemic brought about a shared desire in students to reconnect and engage with people and brands on a more physical level. According to YouGov, less than half (46%) of Gen Z says they never drink coffee at work or home, 8 suggesting they seek their coffee in the third place, coffee shops – as coined by sociologist, Ray Oldenburg.
After two years of lockdowns and isolation, students are now seeking meaningful, ‘real-life’ experiences –comparable possibly to the social boom in the 1920s.
Accessibility and fast service are important, but so are ambience and experience – for both on-the-go services and drink-in experiences. While most students (63%) are satisfied with the food and beverage facilities, there’s still significant room to boost student satisfaction.
With over 70% of students believing that living on campus improves their university experience, 9 coffee shops are the perfect place to accommodate such a desire.
WHAT COULD THAT LOOK LIKE? • A mix of both drink-in coffee shops and self-serve machines around campus. • Regular events in coffee shops to encourage social interactions e.g., coffee cupping sessions or tastings. • Introduce loyalty schemes to encourage students to return to their campus coffee shop. The coffee drinking habits of students are driven by their values, more so than ever before. Their desire for a more sustainable and ethical world, variety and comfort on campus, along with their need for social interactions provides a mammoth task for universities – one they have to rise to if they’re to satisfy student experience expectations for this generation and the next. YOU CAN READ THE FULL REPORT HERE
The coffee break – that small slice of time in the working day where you can put the kettle on and take a moment to pause. It’s always been a time of the day for bringing work colleagues together and has been valuable to people in a number of different ways. Now, it may be more important than ever before.
The pandemic saw the biggest shift in workplace ‘norms’ in decades and the coffee break was confined to kitchens at home, group Whatsapp chats, Teams video calls and filling the kettle up enough for just a single cup. Businesses and workers were facing new challenges and pressures they’d likely never experienced before – from dealing with financial pressures and stresses to isolation and feelings of loneliness, uncertainty and lack of motivation. Despite the return to workplaces across the country, they’re still facing those challenges. Changes to the working environment such as the hybrid working model have placed new stresses on many individuals’ mental health. The number of remote workers that report feeling lonely is on the rise and reports of burnout have also spiralled as the distinction between work and home has blurred.10 What are the effects of this? Lower productivity levels, work quality and a rise in mental health-related sickness and absence (the cost of which reached a record high of £56bn last year .) 11 10 https://www.peoplemanagement.co.uk/article/1755448/employers-support-staff-experiencing-loneliness 11 https://www2.deloitte.com/content/dam/Deloitte/uk/Documents/consultancy/deloitte-uk-mental-health-report-2022.pdf
THE LOCKDOWN COFFEE BREAK
HOW YOU CAN REDEFINE THE COFFEE BREAK
2-MIN READ
12 https://www.raconteur.net/healthcare/mental-health/has-hybrid-working-triggered-a-loneliness-epidemic/ 13 https://www.raconteur.net/healthcare/mental-health/has-hybrid-working-triggered-a-loneliness-epidemic/ 14 https://www.raconteur.net/healthcare/mental-health/has-hybrid-working-triggered-a-loneliness-epidemic/
And while the pandemic forced companies to prioritise physical and mental wellbeing as a means of survival, the link between mental wellbeing and success is evident.
Getting together with colleagues during a coffee break offers the perfect chance for individuals to communicate and get to know the people they work with.
The ‘2020 Deloitte Global Human Capital Trends’ report found that a staggering 80% of its 9,000 respondents stated that wellbeing was important for their company’s success.14
While there are times where having a coffee break alone is necessary, having an open option of breaks with colleagues and friends is hugely beneficial for mental wellbeing, with 52% of workers suggesting their mental health struggles stem from a lack of connection with co-workers.12
BOOST TEAM MORALE
THE BENEFITS OF COFFEE BREAKS
There’s an opportunity to learn something new, develop social skills and tackle workplace challenges.
“As humans, we’re social animals, we crave interaction. When you’re in the office – which is often referred to as the ‘palace of culture’ – you’re getting that social interaction, that joint sense of purpose.”
Gian Power, founder and CEO of workplacecompany,transformationTLCLions.13
WHAT IT CAN DO FOR A TEAM
Do you have an inviting space for a coffee break to take place? Does it encourage communication?
15 https://www.forbes.com/sites/edwardsegal/2022/04/22/how-companies-are-getting-their-employees-to-return-to-the-workplace 16 toownColleaguesCOLLABORATIONcomeyours.TheyOftenBREAKis%20important%20to%20them.https://coin-a-drink.co.uk/uk-coffee-culture-has-reached-the-workplace/#:~:text=81%25%20of%20those%20surveyed%20said,colleague%20BARRIERSBETWEENDEPARTMENTSintheworkplacetherearen’tmanychancestointeractwithotherdepartments.workwithindifferentbusinessfunctionsandtheirworkinghoursmayvaryfromHavingacommunalcoffeebreakallowspeoplefromdifferentdepartmentstotogetherandfindacommonground.ANDCOMMUNICATIONaremorethantheirjobdescription–theyoftenhavedreamsandideasoftheirthatgobeyondofficelife.Havingtimeinthedaytocommunicatecreatesanopportunityexchangeideaswithdifferentpeople,bringinginarangeofexperienceandviewpoints. WHAT YOU CAN DO TO HELP YOUR WORKPLACE ENCOURAGE YOUR WORKPLACE TO STAY CONNECTED Creating a culture where consistent connection is possible will ensure the coffee break time is spent bringing people together to support them in whatever way is needed – from a feeling of connection, or a needed break to support productivity. RE-EVALUATE WORKPLACE DESIGN
Start asking yourself these kinds of questions and if there’s any room for investment in furniture and appliances, doing so will create a space that workers will want to return to. IN INCENTIVES TO GET WORKERS TO COME TOGETHER IN THE WORKPLACE
Hybrid working is a model that’s here to stay for many businesses around the world. As workers, we’re still adjusting to the new ways of working and wellbeing will be key to a number of employees moving forward. Now is the perfect time to redefine the coffee break as a key piece of communal time and encourage workers to spend time with one another. Hybrid working doesn’t have to mean solo trips to the canteen or deliveries on Deliveroo. Research is showing that the coffee break was, and still is, a diamond in the rough of working life that workers cherish16 – and that’s something worth championing as we move forward.
INVEST
Introducing new ways of working and incentives such as food and beverage promotions, new spaces and pop-ups of different food and beverage offerings are a well-documented way of getting people excited about coming into the workplace. In fact, 88% of companies are currently using incentives to get their workers back on site following Covid-19.15
4-MIN READ
B BALANCE: This is a tasting term given to a coffee where no single characteristic (e.g., acidity, bitterness) overwhelms the others. However, the coffee still displays sufficient complexity to be interesting.
From the outside looking in, the world of coffee can seem complicated. Walk inside a modern coffee shop and you could be forgiven for being overwhelmed with coffee terminology. What’s the difference between a long black and a black americano? Aren’t flat whites and cortados basically the same thing?
Coffee terminology is important, especially if you’re a professional in the industry. Whether this acts as a quick refresh or a crash course for you, we’re here to take you through a range of coffee terms you should know for the year ahead: A ACIDITY: The taste on your tongue when you sip a coffee. Coffee can be low or high in acidity, which affects the overall taste. Some people love it – others would prefer coffees with no acidity. Coffees with high levels of acidity are generally referred to as ‘bright’ and a lack of acidity would be described as a ‘flat’ or ‘dull’ cup.
50 COFFEE TERMS YOU NEED TO KNOW
ARABICA (COFFEE): Arabica beans make up the majority of the world’s coffee production - around 75%. Arabica beans are more difficult to grow than Robusta but result in more complex tastes and flavours.
AROMA: This is the smell of coffee –the flavourful compounds released from coffee through the air. It’s responsible for many of the flavour attributes not directly apparent to the tongue (e.g., sweet, salt, bitter, sour). There are currently over 800 known aromatics in coffee, including flowery, nutty, smoky and herby notes.
DALGONA COFFEE: A whipped coffee mixture of instant coffee, water and sugar that tops iced milk. Originating in South Korea, the recipe was recently made popular through TikTok.
DEGASSING: A natural process where recently roasted coffee releases three times its volume as carbon dioxide gas. This protects the coffee from the staling effect of oxygen for several days.
CUPPING: A taste testing exercise performed by speciality coffee roasters. It’s an integral stage in the speciality coffee process and helps roasters create flavour profiles for coffees.
COLD BREW: Coffee brewed with cold, filtered water that doesn’t have the stereotypical ‘bitterness’ that hot coffee usually has.
DOSE: A dose is the amount of ground coffee you use for your desired brew. By measuring your dose (and the amount of water you use), you can have more control, adjust and get a more consistent cup.
DRIP COFFEE: A method of brewing where hot water passes through ground coffee in a paper filter, typically in a cone filter, such as a V60 or Chemex.
BATCH ROASTER: A roasting machine that roasts a given quantity or batch of coffee at a time (i.e., micro, small). This type of machine allows a roaster to keep a close eye on each individual bean, ensuring the profile for that batch is roasted to perfection. This heightened level of control makes for a more artisanal level of quality in every batch.
BLEND: A mixture of two or more single origin coffees. C CLEVER COFFEE DRIPPER: This is a piece of brewing kit, similar to pour over and drip machines, that includes a ‘stopper’ at the bottom of the filter to allow further steeping/immersing for a bolder final coffee.
CHEMEX: An iconic ‘hour-glass’ shaped filter coffee brewer.
CORTADO: A Spanish term for an espresso topped with an equal amount of ‘flat’, steamed milk. Typically served in a small glass.
BLACK AMERICANO: An espresso-based beverage of boiling water poured over either a single or double shot of espresso.
COMPLEXITY: A term given to a coffee with flavours that complement each other – giving the impression of depth.
CREMA: This is the thick, golden, caramel-coloured layer of foam that covers the surface of an espresso.
D
MOKA POT: A stovetop brewing device that passes boiling water – pressurised by steam – through ground coffee. A staple of Italian coffee culture.
H HUSKS: A by-product of coffee – it’s the outer fruit layer of the coffee cherry that has many uses, from stuffing cushions to providing livestock feed and fuel for fireplaces and barbeques.
E EARTHINESS: A taste characteristic found primarily in coffees from Sumatra and Sulawesi regions where wet coffee has made contact with earth during the drying process.
NITRO COLD BREW: Created in the early 2010s, this is a variation of cold brewed coffee and uses the addition of nitrogen gas to create a smooth texture.
M MICRO LOT COFFEE: A coffee or collection of beans sourced from a single farm.
F FILTER COFFEE: An umbrella term given to coffee that’s made using a paper or mesh filter in a plastic or ceramic cone. This method is often preferred by professionals as it allows complete control over things like the temperature of water. Further, the use of filters removes sediment, creating a smooth cup of coffee.
N NATURAL PROCESS: Coffee processed by removing the husk or fruit after the coffee fruit has been dried.
FLAT WHITE: A stronger, espresso-based beverage served in a 180ml cup. It’s made with a small amount of steamed milk and a thin layer of microfoam.
G GREEN COFFEE: Coffee beans that have been harvested and processed but not yet roasted.
EXTRACTION: This is the process of extracting flavour from ground coffee. It’s important to get it right as ‘under-extraction’ and ‘over-extraction’ can affect the taste negatively. For example, under-extracting can make coffee taste sour or weak, while over-extracting creates a bitterness. The key lies in finding the right balance.
L LONG BLACK: An espresso-based beverage where a single or double shot of espresso is poured over boiling water (unlike a black Americano where the espresso goes first).
GRIND SIZE: Whether you like your coffee as a cafetière, cold brew, filter or espresso, the grind size will vary from very coarse to extremely fine.
FULL-CITY ROAST: An alternate description of a medium-dark roast.
ROBUSTA (COFFEE): A species of coffee that originates in central and western Africa. The beans contain double the amount of caffeine as Arabica and are both easier and faster to grow.
S SHOT: refers to a single or double ‘shot’ of espresso.
SINGLE ORIGIN: Coffee beans that have been sourced from a single area or region (e.g., Africa, Asia, or America).
SPECIALITY: For coffee to be considered speciality, it must score a total Q Grade score of 80 points or above.
PULL: Espresso shots are “pulled”. The term holds its origin from the time when espresso machines were lever-operated, with one pull producing either a single or double shot.
ORIGIN: The country where the coffee is grown and processed. The temperature and environment of coffees grown in certain origins are often unique to that area and have a distinct impact on the taste and quality of the resulting coffee.
P POUR OVER: This is a brewing method that involves pouring a thin stream of hot water precisely over a bed of coffee grounds in a paper or cloth filter (e.g., Chemex, V60, Clever Coffee Dripper).
Q Q GRADE: Coffee is scored out of 100 points and the result is known as a Q Grade. Roasters will have specially trained Q Graders to score the coffee they buy.
T TAMPING: The process of compressing espresso ground coffee into a puck for proper extraction while brewing.
PUCK: When brewing espresso, hot water is forced through a compact puck of espresso ground coffee.
QUAKER: Defective coffee beans that don’t roast properly and stay pale throughout the roasting process.
O ORGANIC: “Organic” is a labelling term that denotes products that have been produced in accordance with organic production standards and certified by an accredited certification body or authority. Organic agriculture is based on minimising the use of external inputs and avoiding the use of synthetic fertilisers and pesticides.
R RED EYE: A cup of brewed filter coffee with a shot (or two) of espresso.
2ND WAVE COFFEE: Branded chains – coffee shop culture, espresso-based beverages and globalisation.
V V60: A plastic filter cone, ranging in three sizes, designed for drip coffee.
3RD WAVE COFFEE: Artisan coffee – a focus on quality, micro-roasting, handcrafting and transparency in sourcing coffee.
1ST WAVE COFFEE: Traditional coffee culture – commodity driven, mass consumption and dominance of bulk brew filter coffee.
4TH WAVE COFFEE : A focus on the science of coffee and an obsession over detail and perfecting the tasting experience.
5TH WAVE COFFEE: The culmination of all four previous ‘waves’ of industry development with a real focus on the customer experience.
W WET PROCESS: Coffee beans that have been extracted from the coffee cherry before the fruit has dried. #
Nestlé Coffee Partners offers a range of brands and solutions to suit your customers’ requirements. If you’d like to talk through any of what you’ve read and explore how we can help you leverage the insights we’ve shared in this issue, or if you’d simply like to catch up over a coffee, we’d love to hear from you. We’re available on +44 (0)203 124 1029 (Option 2) or at coffeepartners@uk.nestle.com © 2022 Starbucks Corporation. Nestlé uses Starbucks trademarks under license.
