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February
26,2010

The average person drinks…

Author | Marc Wortman

…22 gallons of coffee per year (US stats). This is according to a marketing company that paid to have the research done covering the year 2000 which I decided shouldn’t be markedly different in coffee consumption from today.


The first thing I asked myself was how I compared to the average person. Not the average coffee drinker, but the average person. I’m down to 4-5 cups of coffee per day (mugs of coffee, not metric cups). I make 8-9 metric cups per day and there are four of those in a liter.

So if I drink 2 liters of coffee per day, then I drink 730 liters of coffee in a year, or 193 gallons. This shouldn’t be too far from the truth. After all, I really drink 2.25 liters of coffee per day if I make 9 cups, but I rounded down. And that’s how much coffee I make just to take on the challenges of a regular day. On days where I didn’t get enough sleep the night before or just feel like having an extra coffee, it’s probably more.

So the average person drinks 22 gallons of coffee per year, and I drink 193 gallons. In fact, I’m probably pushing 200. That’s huge.  I suppose I should be very interested in the coffee-health studies I usually ignore.

Now, I’m interested in how much coffee is consumed by the average coffee drinker. That would probably be a more reasonable comparison for me. All I know by this is that I drink almost ten times as much coffee as the average person!

Categorized In | Coffee News

February
23,2010

Brazil now producing a third of world’s coffee

Author | Marc Wortman

It’s official…Brazil produced a third of the world’s coffee last year.  Well technically, they are producing 32% of it, but that’s up from 29% in 2008.  This is the result of an increase in production of almost 10% over what was cultivated in 2008.

How many bags of coffee is that?  30.3 MILLION 60-kg sacks exported, contributing over $4 billion to the country’s gross domestic product.  The key message from the International Council of Coffee Exporters (CECAFE) is that a global recession in 2009 did not impact overall coffee consumption in key markets, including the US, Germany, and Japan.

I think it’s an interesting year to reflect on, particularly in the US market where retail leader Starbucks shut down 800 stores (not to mention 60 stores in Australia and 40 more spread around the world).  If Brazil’s exporters say there isn’t a recession in the coffee world while Starbucks closes 900 of its company-owned stores in the face of a retail recession, I take it that everybody is still drinking just as much coffee, just not as much from Starbucks.  Recessions can change the spending patterns of consumers.  Of course, that observation could be shortsighted, as shares of Starbucks sold on the NASDAQ felt the pain in 2008, with 2009 being an extremely positive year for Starbucks investors.

Learn more about Brazilian Coffee.

As an aside, here are your also-rans:
- 2nd place: Vietnam, 18% global market share
- 3rd place: Colombia, 8% global market share

Coffee is the world’s second largest-traded commodity.  The first is oil.  I guess we have a thing for black liquid.

Categorized In | coffees of the world

February
20,2010

Peets Uzuri African Blend

Author | Marc Wortman

Peets Coffee and Tea has announced that it will introduce a new coffee blend called Uzuri African Blend. The launch is the result of hundreds of hours of hands-on farmer training by Peet’s coffee buyers.  This blend promises to offer coffee drinkers with an exceptional cup while at the same time generating income for 6,000 small-scale farmers in Kenya, Tanzania and Rwanda.

This region of Africa is known for coffee with floral and aromatic flavors, and a flavor in the cup that is smooth, bold, and with dark berry overtones.  It represents the opportunity for a unique coffee experience while encouraging economic development in the area that gives it to us.  Uzuri (pronounced oo-ZUR-ee) will be available on Peets website for $13.95/lb.  It will be a new permanent coffee blend for Peets, their first new blend in eight years.

The name Uzuri means ”excellent” and ”beautiful” in Swahili and was chosen by the newly trained African farmers who will grow the coffee beans.  To make this effort a reality, Peet’s collaborated with the not-for-profit TechnoServe to bring the distinct flavors to North American coffee enthusiasts while creating a sustainable business model for thousands of farmers and their communities.

In my opinion, this is truly a win-win situation and I commend Peets for the undertaking.  Not only do we get to enjoy a new blend with confidence that it will meet Peets’ harsh standard for quality in coffee…but we also help out the otherwise poor community that produces it for us.  I will be getting a pound on order.

February
17,2010

The Coffee Investment

Author | Marc Wortman

I learned today that Colombia’s environmental agency IDEAM is predicting unseasonably scorching hot weather to take Colombia through February and into March.  When temperatures lighten up in April, they’ll be followed by rain showers, but even those will be below the average for this time of year.  This announcement comes in the wake of ongoing forest fires at a high and major rivers at a low.

It got me thinking about an investment book I once read that said if there is unseasonably high rain in Brazil, buy shares of Starbucks.  See why?  If not, it’s good to learn about the coffee investment and I know I needed the refresher.

Coffee trades as a commodity on the New York Board of Trade.  It trades alongside other commodities like oil, sugar, cocoa, metals, etc.  When you invest in coffee as a commodity, you are buying what’s called a futures contract, a standard contract to buy or sell a certain amount of coffee at a specific future date for a specific price.  The coffee in question is green, unroasted coffee since the idea before a commodities market is that the commodities are unprocessed for the most part.  Once you roast coffee, you’re processing it on its way to the retail market and into the cupboards of coffee drinkers everywhere.

There are investors who see coffee investment plays and the price of a futures contract is generally used by coffee exporters to determine the price of coffee.  There are some generally accepted standards for what coffees can go for a premium over the commodity price and what coffees can go for a discount.  However, the one thing that generally doesn’t change is what we consumers pay for coffee.  It would be a crazy world if you didn’t know the price of your cup of brewed coffee or pound of whole bean coffee until you got to the cashier and he needed to check the commodities exchange for the latest price.  What that means is that the buck stops at the consumer.  Larger retailers can flex their muscle and insist on standard or fairly standard prices so that they don’t have to deal with the price fluctuations.

But at some point, somebody between the exporter in the coffee-producing country and the retailer that sells the coffee to consumers has to deal with these fluctuations.  It the commodity price jumps, you and I pay the same for our coffee but people in the chain make less money for themselves.  If the commodity price drops, you and I still pay the same but people in the chain make more money for themselves.

So if it’s raining unseasonably in Brazil, the world’s largest producer of coffee, then coffee farmers will have more coffee to harvest than what was estimated.  This will increase the supply of coffee to the world, so that if demand for coffee stays the same, the commodity price of coffee will drop.  Supply high, demand same, price drops – if supply drops then there is less of that thing and therefore it fetches a higher price.  So in our example, the world’s largest coffee retailer Starbucks will pay less for the coffee they buy but charge us the same for the coffee that we buy from them.  That means when it’s raining unseasonably in Brazil, Starbucks will make more money that year and you should invest in them before they do so you can share in the profits as a shareholder.

So all of this came to mind today when I learned about the heat wave about to continue in Colombia.  Colombia is now the world’s third largest producer of coffee after Vietnam, and a large supplier.  This weather news does not bode well for Colombia’s coffee crops and consequently, the supply of coffee to the world.  If Brazil can’t pick up the slack, there will be a lower supply of coffee in the world and provided demand stays the same, an increase in coffee prices.

I went to the Intercontinental Exchange, which lists commodity trade charts.  For news likely unrelated to what’s going on in Colombia, the price of coffee has been dropping all day…a good time to buy a contract in light of the news out of Colombia?  It will take a finer investment mind than me to answer that question, but I’m thinking of dabbling in the commodities market for the first time in my life.

February
14,2010

CR not impressed by coffee blends

Author | Marc Wortman

Earlier in the month, Consumer Report released its ranking of coffee blends.  The CR crew evaluated 37 blends of both caffeinated and decaffeinated coffees, assigning each on its scale of good, very good, and excellent.  This year’s results?  Not good.

In fact, no blend was assigned a grade of very good or excellent.  CR notes that supply of Colombian coffee tightened in the past year, and premiums on coffee from other parts forced roasters to skimp on quality at the consumer’s expense.  Evaluators felt this reduced supply and increased price resulted in poorer coffee blends than in past years – so that no coffee blend today could be called excellent or very good.

Coffee blends are the most popular kind of coffee.  Rather than confine the coffee to a specific estate or even region, the blend combines flavor accents from different sources to recipe for a more balanced and full coffee taste experience.  Popular blends usually go by the roaster or cafe’s House Blend or Signature Blend, or else the infamous Mocha Java blend.

Top on CR’s list…Starbucks House Blend, receiving a score of good.  Evaluators warned consumers not to count on popular brand names to be selling the best coffees available.  There is some merit to the smaller roaster that can demonstrate where quality is not being compromised, even if it results in a slightly more expensive whole bean.  Personally, if I have to face higher prices on coffee to maintain the same level of quality, I will pay them.

Categorized In | Buying Coffee Questions

February
11,2010

Pour-Over Coffee Technique

Author | Marc Wortman

I had to post it.  There are coffee buffs like me that take pride in their Cuisinart Brew Central.  And then there are coffee buffs that I believe take pride in the amount of work they put into making their coffee.  It’s not that I think the pour-over coffee making method doesn’t make a quality cup of coffee.  It just has nothing in my humble opinion on the French press method, or even the traditional drip-brew method, of which it is simply a variation.

How does it work?  Pretty much like a drip-brewer except no machine and you pour the hot water yourself.  The video and tiny coffee-making robot are pretty self-explanatory.  The jist of it is that you place a filter directly over the cup, put the ground coffee into the filter, and then pour hot water slowly…and I mean SLOWLY…like one to four minutes for the proper amount of extraction of solids from the coffee.  Would you like to know a machine that does this for you automatically?  The drip-brewer.

Watch the video.  Let me know what you think.

Categorized In | Brewing Coffee Questions

February
8,2010

Fire Roasted Coffee Company

Author | Marc Wortman

This past Friday, I visited one of two local roasters I know, the Fire Roasted Coffee Company in London Ontario, Canada.  FRCC is a family-run roaster, selling roasted and unroasted coffee from the second floor of London’s Western Fair Farmers Market.

I was at a local grocery store when I noticed the one-pound bags of specialty coffee bearing a roaster’s name I didn’t recognize.  The roaster information near the display gave their address and invited the public to come visit them.  As I whittle down my pound of Arabian Mocha from Peets  Coffee, I knew I’d need more coffee soon.  It was time to visit this local roaster.

What I found was a fairly large cafe and roasting operation all on one site.  The Farmers Market is only open once a week, but FRCC is open everyday but Sunday.  There were six brewed coffees to choose from, plenty of coffee facts and information, and an area to sit down.  Two customers were coming down the stairs as I was heading up, and they appeared to be carrying a couple pounds of coffee each.

The first thing I like was the very open layout between retail cafe and behind-the-scenes roasting operation.  It reminded me of micro-brewery pubs where you sit and enjoy the local beer while watching the brewmaster at work among giant vats of it.  Here too, you could see the roasting operation and supply of imported unroasted beans from around the world.

I counted 30 burlap sacks of different coffees from all of the world’s coffee growing hotspots.  I received great customer service, and got fixed up with two pounds of 100% Kona Hawaii coffee and two pounds of a Guatemalan blend.  I bought my beans unroasted so I could roast them myself at home.  The gentleman serving me knew his home roasting and we had a good talk about the equipment I was using and where I was buying what are usually elusive green unroasted beans.

I paid $5/lb for the Guatemalan, compared to prices slightly higher from other places and before shipping and import fees are paid.  I paid $22/lb of the Hawaiian, compared to about $16 from other places before fees.  So, it wasn’t a steal, especially since I had to drive there, but I do like the luxuy of a local source.  Somebody local means I can get updates and questions answered a lot easier, so if I’m happy with the coffee after I roast and brew it, I’ve found a new source.

Want to learn more about roasting your own coffee at home?  It is as fresh as coffee can be prepared at home.  Leave a comment or e-mail me with any questions you have on home roasting or what information you’d like to see here in the future.

And learn more about the Fire Roasted Coffee Company in London Ontario, Canada.

February
5,2010

Bird Friendly Coffee

Author | Marc Wortman

The Herald Times Reporter in  Manitowoc, Wisconsin recently ran an editorial piece on Bird Friendly Coffees.  The piece is written by David Smith, co-owner of the Stumpjack Coffee Company in Two Rivers.  I’ll give you the executive summary here and encourage you to read the editorial – it’s a different take on coffee certification and demonstrates an interesting corelation between coffee and the nature of things.

David points out that in a world “going green” and also becoming more cognizant of the needs in developing countries, that one certification growing in popularity is that of Bird Friendly coffees.  As it turns out, research by the Smithsonian Migratory Bird Centre points to a connection between shade-grown coffee and an environment that is a haven for migratory birds.

Shade-covered areas for growing coffee provide optimal conditions that eliminate the need for certain fertalizers and other chemicals prevalent in most farming areas.  When preserved, these areas provide an environment that support migratory birds.



I think it’s fascinating where we often equate commerce with the tearing down of nature that the Bird Friendly certification means you are not only getting a quality coffee grown under optimal conditions but are supporting a part of nature.  Check out David Smith’s article.

February
2,2010

Tim Horton’s international expansion

Author | Marc Wortman

Canadian coffee giant Tim Horton’s is preparing to announce international expansion plans when it presents its 2009 fourth quarter results in one month on February 26th.

Tim Horton’s was founded in 1964 in Hamilton, Canada by former Canadian hockey player Tim Horton and two others.  Following Horton’s death in a car crash in 1974, management of the small chain was assumed by partner Ron Joyce who took it national and expanded it into a multi-million dollar franchise.  Tim Horton’s has since surpassed McDonald’s in Canada as the country’s largest food service operator, and controls almost two thirds of the country’s quick-service coffee market – to put the brand in perspective, Starbucks holds the number two spot with 7% market share.  Today, Tim Horton’s is across all markets one of Canada’s top ten brands, measured by brand value.  The chain was sold by Joyce to Wendy’s International, who has since spun it off, still as a public company.

International expansion of Tim Horton’s locations has been mostly limited to northeastern United States, close to its strongest market in Ontario.  After the success of 12 new locations opened in New York City last summer, the company is planning its most aggressive expansion.  Expansion to date outside of North America has been limited to a small presence in the UK and Ireland.  Despite an overall downtown in the North American quick-service industry, Tim Horton’s opened over 100 new locations in the first three quarters of 2009.

It will be interesting to watch the expansion of this Canadian brand.  After all, the chain does little that can’t be replicated and does not offer a dining area that is very different from its peers, regardless of the national market.  The chain has brought some innovation to quick-service, including drive-thru coffee service and its annual ‘roll up the rim’ promotion – both of which since replicated by its peers.  It has also managed to increase the average order size at the cashier by introducing “premium” coffees (read: between their regular and a Starbucks coffee) and sandwiches.  The question remains whether a stalwart Canadian brand can bring something new to market internationally.

Learn more about Tim Horton’s.

Categorized In | Coffee News