A complex web of pressures, from climate change to tariffs, are pushing up coffee prices. But the industry has a challenge: How to communicate necessary price rises to consumers without scaring them off.
For paid subscribers: deleted scenes from last week's lexicon. Musings on the words "Sustainability", "Specialty", and the old-school buzzwords like "Artisan" and "Gourmet".
Here’s a quick summary of what went on in the news last week:
Oat milk is milk, for now—the FDA’s new draft guidelines still allow for alternative milks to be labeled as “milk”, much to the chagrin of dairy producers.
A labor board judge said that Starbucks violated its employees’ rights “hundreds of times” and displayed “egregious and widespread misconduct” in its dealings with organizing workers. Which sounds bad.
Coffee might soon officially be good for you, as the FDA seeks to update what can legally be labeled “healthy.” The National Coffee Association and American Heart Association both think coffee should be eligible.
I'm the creator and writer of The Pourover. Based in Scotland, I have over a decade of experience in the specialty coffee industry as a barista, roaster, and writer. Ask me about coffeewashing.
