Scrutinising the Coffee Industry's Sustainability Progress

• Every few years, a group of NGOs publish the Coffee Barometer, a comprehensive report of the coffee industry's sustainability progress—or lack thereof. This year's report reflects on the 20 years since it was first released in 2006, and although it points to some success, overall it's pretty damning. “Producer incomes still fall below living income benchmarks, labour is poorly rewarded, climate vulnerability continues to deepen, and most value is captured downstream rather than in producing countries", the authors write in the introduction.

How Corporations and Executives Captured the Coffee Industry’s Profits

The global coffee industry is worth hundreds of billions of dollars, and yet many stakeholders struggle to make ends meet. As corporate revenues climb, it’s worth examining where those profits go.

The PouroverFionn Pooler

• The Specialty Coffee Association has launched a new certification called the Master of Specialty Coffee, its version of a Michelin star or Master of Wine. Only open to a select few individuals who already possess the other SCA diplomas and a Q Grader qualification, those who complete the program "will become part of a small group of recognized leaders who can help drive our industry and represent it to the world".
• A team of Australian researchers have developed an approach to coffee-brewing that they say delivers the same taste and strength as an espresso using room temperature water and a fraction of the energy. The secret? Ultrasonic soundwaves. Although it takes 2-3 minutes to brew (a bit longer than the roughly 30 seconds for a shot of 'spro) the researchers say their process reduces energy consumption by 75% compared to a regular espresso machine.

For more on all these stories, plus an update on how the California specialty mini-chain Highwire Coffee is responding to its workers' union, check out the full Roundup over at Fresh Cup Magazine:

Coffee News Club: Week of June 15

Could ultrasonic waves brew your next shot of espresso? Plus, the latest Coffee Barometer report describes persistent sustainability challenges for the industry.

Fresh CupFionn Pooler

Last week, paid subscribers received some thoughts on ever-rising retail coffee prices and whether they might eventually come down (Nestlé CEO's comments say no, J.M. Smucker's recent announcement says... maybe?).

Will Sky High Retail Coffee Prices Ever Come Back Down?

For paid subscribers: retail coffee prices have soared in recent years, driven by climbing commodity costs and tariff stupidity. Some of those pressures have now started to ease, and yet retail prices continue to rise. Will they ever come down?

The PouroverFionn Pooler

Also last week, Fresh Cup published my article on frozen coffee, featuring insights from George Howell, who pioneered the concept:

A Decade-Old Kenya Kiriani Showcases the Possibilities of Frozen Coffee

A growing number of roasters are freezing green coffee to preserve freshness and quality. In February, Passenger Coffee released a coffee that had been frozen 10 years earlier.

Fresh CupFionn Pooler

I'll be back on Friday with another main Pourover article, but until then it's goodbye from this Highland coo I met last month (name unknown):