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".
The International Coffee Organization thinks people will be drinking more coffee at home, a Starbucks manager claims he was instructed to retaliate against pro-union workers, and the tipping point for massive climate change-caused loss of coffee production is approaching.
Plus, the end of PBR’s hard coffee experiment.
Read about all this and more over at Fresh Cup Magazine:
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.
