Environmentally Friendly Coffee Cups Bring Karma
An initiative called Karma Cup has become the winner of the sustainable design challenge, Betacup and has been awarded $10,000 in prize money.
The green coffee cup drive, which beat over 400 other entrants to the throne, is based on a simple blackboard by the till concept. With this, every visitor to the coffee shop in question who opts for a reusable mug marks the display board, with the tenth person receiving a free item, be it a complimentary drink or something else of their choice.
The brains behind the idea promote its interactive element as its distinguishing factor; getting coffee shop visitors themselves to think about why they are or are not choosing to use an environmentally-friendly, portable mug. By making the incentive a “group thing”, it is thought that its impact and impression on the wider community/communities will be quicker to resonate and will render “non-converts” easier to persuade.
Whilst the Karma Cup incentive clearly gained the Betacup Challenge judges’ plaudits, some of the more sceptical observers consider that the system has not as yet been widely adopted and that the notion of customers bringing along their own mugs presents significant practical challenges.
In other pioneering, if slightly quirky, coffee cup news, designer Sung Hyeop Seo has unveiled a so-called ‘Take-out Memo’, a duo of rather comical notepads in a dual cup holder, bound in the middle around an extractable straw-like pen and with pieces of paper resembling quarter sections of a coffee cup.
Weight Loss – In the Genes or in the Green Beans?
A new instant green coffee in Europe – Coffee Shape – now has quantifiable benefits, according to the results of a recent study published in the American Journal of Clinical Nutrition.
Green tea has long been used in China for its metabolism-boosting properties, the extract of which is now used in multiple beverage applications not only for its effect on metabolism, but also for its free radical-scavenging and anti-ageing benefits, its effect on energy levels and its impression on general wellbeing, amongst other attributes.
The results of an independent market research study into green coffee beans funded by APT Life Europe, the importer of Coffee Shape, demonstrated the similar effect they have on accelerating metabolism to that of green tea. The aim of the four-week, double-blind study on 62 mild to middling overweight volunteers, with no changes to regular food intake and using regular instant coffee as a comparative, was to deliver quantifiable and impartial support for Coffee Shape’s weight loss potential.
After the assessment period, participants consuming Coffee Shape lost 1.35kg on average, compared with the regular instant coffee control group, the average amount of weight lost there being just 0.12kg. These results are also backed by prior medical research.
Coffee Shape is based on green coffee extract and contains 2,820mg of Coffea Arabica coffee and 180mg of Coffea canephora, the latter of which comprises 45% chlorogenic acid – the key active ingredient that affects the metabolic rate. The resulting product, a chlorogenic-enriched coffee (at 2.7% concentration), is designed for once daily consumption only, ideally before breakfast for maximum effect.
Take a look at their website here
Changing Dynamics Amongst India’s Coffee Ports
Mangalore, the chief harbour city of the Indian state of Karnataka, could be emerging as the leading port for the country’s trade in coffee, if exporters are to be believed.
A Bangalore exporter with its operations previously based in Kochi has recently moved its export business to Mangalore and already appears to view the port as superior to alternative options, primarily for reasons of proximity to its processing units.
Exported in green or soluble/instant format, Chennai has long represented India’s primary port for the export of instant coffee, whilst Kochi has dominated the flow of green coffee. However, since Mangalore has become a port in earnest (it was formerly a harbour town as opposed to a port per se), exporters may be shifting their allegiances.
Proximity to its important coffee processing units of Hasan and Chikmagalur is the key influencing factor in the aforementioned exporter’s shifting preferences towards Mangalore, which is just 150km from these main units as opposed to Kochi’s 500km – the difference between six and 24 hours transit time.
The Mangalore port authorities are also reported to have been effective in their promotion of the port and have been assuring speedier transition time to encourage new operations.
In volume terms, over 84,000 tonnes of coffee were shipped from Kochi during 2007-08 yet this figure is predicted to have fallen to under 40,000 during the last fiscal year. Whilst respective shipments from Mangalore are estimated to have stood at 42,686 and 40,687 tonnes, the port’s share of overall export volume is thought to have increased from 19.5 per cent to 28 per cent.
Concept for Customised Coffee through Mobile Phone Control
Conceptualised by entrepreneurial designers In-oh Yoo & Bong-yup Song for US-based Metratrend Institute, the innovative product concept is a mobile phone controlled coffee machine.
The idea, which has been positioned as an eye-opener into the possible world of personalised self-service devices, retains personal coffee preferences on a mobile phone which can then be communicated to vending machines and other such devices.
The concept coffee machine also has the ability to read QR code enabled coffee packs which are hooked up to music downloads; these can be triggered into action as the coffee is being produced or transferred to the mobile phone as it is linked up with the responsive espresso making machine.
Metratrend Institute produces what is claimed to be the first monthly report highlighting product micro-trends around the globe. This is designed to bring the latest information on trends through in-depth analysis and insight into industry developments that may occur in the next three years.
The concept of personalisation is likely to prove ever more attractive as smartphone technology becomes pervasive. Since smartphones are highly functional and many offer wireless communication to industry standards including Bluetooth, allowing automated interaction between a user’s phone and an almost infinite range of devices becomes a possibility.
From ticketing, automated charging through to setting preferences for your favourite espresso, the possibilities are limited only by the reach and imagination of the manufacturers. With multiple operating systems to accommodate including Google’s Android, Apples iPhone OS and Nokia’s Maemo, to name but a few, the development challenges may be significant but the opportunity is enormous.
Mechanisation of Coffee Production Boosts Sales in Brazil
Pinhalense, the world’s leading manufacturer of mechanical equipment used in coffee harvesting and processing, is experiencing a surge in demand for its machinery as the industry turns away from the traditional manual picking methods towards more cost-effective mechanised alternatives.
Company sales director Reymar de Andrade has indicated that sales of its machines have risen by 50% this year compared to the last six months 2009 and that the trend is expected to continue as the number of farm hands available to harvest coffee through traditional processes diminishes.
Recently exhibiting at Expocafe, a technology-focused industry event in one of Brazil’s key coffee zones, Tres Pontas, Andrade commented, “Since last November we have seen the biggest volume of sales we have ever had in our history.”
Sales of washer-separators as well as harvesters and processors are also said to have risen considerably as an increasing number of coffee farmers warm to the production of the more financially attractive semi-washed coffee. Similar growth has been seen in drying machinery sales as a result of last year’s weather conditions.
Pinhalense is also turning its attention to the manufacture of smaller machinery targeted towards farms of three to four hectares and above, amongst this a pulping device for extracting the bean from the coffee fruit.
The increased availability of funds, primarily from government initiatives to modernise farming practices, has enabled an growing number of farmers to invest in such machinery. Furthermore, the shift in the economics of coffee production now means that the mechanisation of plantations is now more financially viable in terms of return on investment.
Creatively blending coffee with art in India
Hyderabad-based entrepreneurs have made a pioneering attempt to create a so-called boutique style outlet that cleverly combines quality coffee with tastefully displayed artwork in the upmarket suburban neighbourhood of Jubilee Hills.
Attracting visitors from Hitec City, the information technology hub of Hyderabad – itself the capital city of the state of Andhra Pradesh, the high-end coffee bar has received a positive reception from those that have already frequented the outlet. Mr Vivek Rao, co-promoter of Beyond Coffee and a painting enthusiast himself, said, “The concept itself has been received well. There have been enquiries from within Hyderabad and Bangalore. We are exploring two more outlets, one near the Hitec City and another in Kukatpally.”
Commenting on the financial arrangement for the displayed artwork Rao added, “We don’t charge for hosting art works. A fraction of the sale proceeds are shared with us. We have also teamed up with Strident Art Foundation, Bangalore, to help the needy.”
Referring to the particular types of bean that Beyond Coffee uses for its brews, Rao said, “The best of organic coffee is sourced from Araku Valley in Andhra Pradesh, along with pure arabica and robusta from other parts of the world. We also provide a full range of American and Continental style breakfast to meet different tastes and expectations.”
Araku Valley is well known for its undulating Ananthagiri hills and world famous coffee plantations with its output exported to various parts of the globe and used in various formats from ground coffee to coffee liqueurs.
Changing customer requirements prompt re-arrangement in distribution
US-based Green Mountain Coffee Roasters (GMCR) has announced that it is to sell the northeast operations of its Speciality Coffee Business Unit to distribution company Pine State Trading Co.
Under the asset purchase agreement, which is unexpected to complete in September 2010 with as yet undisclosed terms, Pine State Trading will assume responsibility for GMCR’s current sales, order management, delivery and equipment services in the north-eastern parts of the US.
President of the Speciality Coffee Business Unit for GMCR, Scott McCreary, having maintained a direct store distribution model until now, commented on the motivation behind the move. “Changing customer requirements led us to conclude it was time to transition the region to a more scalable distributor-based model consistent with the way we operate nationally and in Canada.”
Also speaking of the agreement, Paul Cottrell, president of Pine State Trading, said, “We look forward to welcoming current GMCR customers and employees into the Pine State family.” He added, “We expect our existing relationship with GMCR and many of its customers will help to facilitate a smooth transition of its Regional Operations Centers’ business and customer support to Pine State Trading.”
In terms of GMCR’s current staff count, having acquired Diedrich Coffee Inc. just last month, this now stands at approximately 2,100 in the US and Canada across the Speciality Coffee and Keurig business arms. The forthcoming change in set-up is expected to affect some 121 staff who will reportedly either be re-deployed or will be offered positions within Pine State Trading.
Take a look at their site here
Taiwanese latte concept leaves a salty taste in the mouth
85C, a unique coffee chain with its flagship store in California and originating from Taiwan, offers its consumers a seemingly unparalleled experience in the world of lattes – and indeed pastries.
The quirky company’s main point of differentiation is its iced sea salt lattes, in addition to its squid ink buns, which it is hoped will tantalise Americans’ taste buds and convert them to the concept.
Commenting on sea salt’s impact on the taste of 85C’s coffee, manager Stephanie Peng said, “The sea salt’s in the cream, the foam part, so it just brings out more coffee essence.”
The latte may not sound particularly appealing as a concept, however the salt flavour is reportedly very subtle and takes time to reach the salt-sensitive taste buds in the mouth. In the firm’s home market of Taiwan, its sea salt lattes have helped to position 85C amongst the Asian continent’s crème-de-la-crème, to a point where the chain now has over 300 outlets across Taiwan and plans to expand its presence in China, Australia and the US in the near future.
Peng, a Taiwanese-American, is considered key to the company’s success in the US and has made considerable efforts to uncover local sources, liaise with chefs to tweak the sea salt latte recipe to suit American palates and turn the Irvine, California store into a hit.
The Taiwanese chain’s name – 85C – comes from the temperature at which it brews its coffee, with visitors to its US store, whilst initially primarily of Asian origin, now being 50% non-Asian, according to Peng.
Further support for coffee’s potential to prevent diabetes
According to the results of a study published in the Journal of Agricultural and Food Chemistry, there is now new scientific evidence to back up coffee’s possible anti-diabetic properties.
As demonstrated in an animal study conducted at Nagoya University in Japan by molecular bioscientist Dr Fumihiko Horio and colleagues, two weeks’ coffee consumption (versus a control group consuming tap water) hindered the development of high blood glucose levels in mice and increased their insulin sensitivity, thus reducing their risk of developing diabetes.
These results, amongst the very first to draw such a link, pinpoint caffeine as the key active ingredient in this instance, with the researchers reporting, “Our results indicated that caffeine is one of the most effective antidiabetic compounds in coffee.” They continued, “The present results suggest that coffee consumption may help to prevent type 2 diabetes and metabolic syndrome.”
Previous studies have pointed to a possible link between coffee consumption and the reduction of HDL cholesterol levels in relation to diabetes, however there have been few studies to date that reference the compound’s positive impact on blood sugar levels.
According to Diabetes UK, since 1996 there have been over one million additional people diagnosed with diabetes, with the total number of sufferers now at 2.6 million. Moreover by 2025, it is expected that over four million people will be diabetic, with most cases being Type 2 diabetes as a result of our ageing population as well as the increasing number of overweight or obese individuals.
Olive leaf with well oiled weight loss benefits in coffee
Coffee enhanced with olive leaf extract could be the answer for those looking to control their weight, according to new Australian research.
Published in the latest issue of the American Journal of Clinical Nutrition, the results of the animal investigation – conducted by scientists at the University of Southern Queensland – are the first to demonstrate the olive leaf extract’s ability to lower fat stores.
Hailed as one of the latest superfoods, the olive leaf has increasingly been the subject of scientific research, with human studies in support of its weight loss properties approved and expected to be carried out by the end of the year.
The benefits of olive leaf, which include anti-inflammatory, immune-enhancing and cold- and flu-preventing properties as well as its ability to reduce cholesterol and blood pressure, are linked to the active ingredient oleuropein. This is more pronounced in the leaf than it is in olive oil.
In terms of its combination with coffee, Australia’s Dr Red Nutraceuticals is arguably amongst the first to offer the unique blend. Its innovative Olevine Coffee is said to “deliver powerful concentrated antioxidants as well as the full-bodied flavour and aroma you crave and expect from premium Arabica coffee.”
Whilst ground coffees enhanced with olive leaf extract are seemingly unprecedented, olive leaf teas are more commonplace, albeit still a niche concept. Enthusiasts of the herbal blend liken the taste to that of green tea, although reportedly slightly sweeter and requiring longer to steep.