The Bean Scene - A world map of coffee flavours
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UK Imports and Consumption
193.2m kg total coffee consumption in 2009
3.14 kg per capita consumption in 2009
bold, brisk, gamey
Papua New Guinea
Nicaragua, Costa Rica, India
Guatemala, Venezuela, Peru, Panama
127.8m kg of green coffee imported in 2009
51.7m kg of roasted coffee imported in 2009
68.3m kg of soluble coffee imported in 2009
3.4m kg re-exports of green coffee
11m kg re-exports of roasted coffee
39m kg re-exports of soluble coffee
$865m value of imports of all forms of coffee
All the committed coffee drinder needs to do is find the right roaster, with right proprietary blends, to suite their palate
One of those cases where blends can be far superior in enjoyment to the single origin. just as in a fine red Bordeaux, the blend irons out harsh notes, and fills out hollowness. London's independent chain Monmouth Coffee, for instance, aims for an espresso blend with the character of "toasted almonds with smooth body and balanced fruity acidity", which it achieves with "Fazenda Santa Ines (Brazil) as the base of the expresso, adding Tunja Grande (Colombia) for high notes and complexity and Finca Las Nubes (Guatemala) for cocoa notes".
All the committed coffee consumer needs to do is to find the right roaster, with the right proprietary blends to suit their palate and their method of making coffee. That is easier said than don, of course, though a good place to taste roasters products are food markets with pop-up coffee carts, and events such as London's recent Tea and Coffee Festival.
Small wonder that, with growing appreciation for the variations in taste andform in coffee, there is also a growing band of baristas who know how to manage their machines in order to tease out the qualities of each different variety. Yet in the UK this is still something of a metropolitan experience. In complete contrast, New Zealand - home of the flat white, remember - has baristas galore and is also blessed with a flowering of artisan roasteries, ensuring no one is too far from a fresh bean. One roaster, Allpress, has now even set up in London's Shoreditch, seeing the UK as an undeveloped market which needs to discover the joys of locally roasted beans.
The thousands who visited the land of the Long White Cloud for the Rugby World Cup in October and drand a flat white will have discvered what a cup of freshly roasted coffee can taste like. In fact, this may prove to be the compelling commercial legacy for New Zealand from the rugby: that it becomes known not just for lamb or the All Blacks, but for roasting and brewing the finest cups of coffee and exporting that skill and enthusiasm worldwide.
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