A BIT OF COFFEE HISTORY
________________________
Seattle; the home of Boeing, software giants, grunge music
and...specialty coffee. Well, not quite.
Contrary to popular belief, while Pearl Jam, Nirvana and Boeing and
Oracle do indeed hail from the Pacific Northwest, modern specialty coffee has
its roots much further south.
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When Alfred Peet died in his sleep a few weeks ago he was a sprightly
87. He passed away peacefully hopefully dreaming of coffee trees laden with
ripened cherries. While most people have never heard of him, Peet is widely
recognised as being the father of modern "specialty coffee" in the industry.
He was a Dutchman who became an American. He had traded tea for Lipton's in Java, lived in Sumatra, worked in the business in New Zealand before, finally, settling
down (somewhat) in the University suburb of Berkeley, California. It was at
Berkeley where he founded his roastery in 1966 and Peet's Coffee was born.
Alfred Peet was passionate about coffee. His roasting exploits legendary and
his ability to commentate, roast and put out fires simultaneously are famous.
His experiences while living in Indonesia had given him an affinity with farmers who grew coffee, as well as a thorough understanding of the origin, the place where coffee was
grown.
This background, combined with his love of roasting, resulted in a
place where coffee was not just a cup of Java, but something exotic, living
and with a story.
From Alfred Peet's inspirational example came many of the coffee
cultures that now are household names today in America and around the world-
Starbucks being the most famous of these of course. The original founders of
Starbucks- Baldwin, Bowker and Ziv Seigel originally leant their roasting
trade from Peet, in fact Peet roasted for them in their early years. Many others in the industry in America today also passed through the Peet's Coffee experience. In fact
when Howard Schulz purchased Starbucks, Bowker and Baldwin moved across and
purchased Peets Coffee- Alfred Peet retiring to a role of Coffee Mentor for
the Industry as a whole.
Today most coffee drinkers, from Surabaya to San Francisco, recognise
Starbucks and its logo, but the name "Alfred Peet" often draws draws blank
looks.
Specialty Coffee today is at a crossroad- an important junction in
deciding which direction coffee will be heading over the next decade. In the
last 10 years many new comers have entered the business. It is estimated that
the global coffee sector today is valued at over US$80 billion. It is no wonder that with these revenue numbers, the industry attracts a mix of business people
with mixed agendas- who often see the potential bottom line rather than
education and passion as being the driving force in what they do.
Traditionally the specialty coffee industry has been built on the strong
foundation of sharing knowledge and experience- with the supposition that by helping each other the industry will be strongly quality focused. However a number of the more
recent arrivals in the market are perhaps choosing coffee for the perceived
easy profits, rather than for a real passion for coffee or its heritage. As a
result many of the traditional methods of exchange are not as effective, or
used as frequently as they have been in the past.
Globally Coffee is in a position where consumption is beginning to
slow down and opportunities to grow coffee are becoming more difficult to find
in the traditional coffee consuming markets-Europe, USA, South America and
Oceania. The easy answer if to look at new emerging markets-China, India,
Pakistan and Indonesia are prime targets. These countries either have low coffee consumption (Indonesian's, for instance, consume 500gm per person per year vs. Norway's
12kg per person per year), or have reasonable consumption, but historically
are tea consumers (India).
The new markets are also very suggestible to western branding- in
many cases the strength of branding has been shown to be more important than
the product itself. This presents a number of opportunities to strong western
brands and of course new local brands to emerge. However it does not
necessarily equate to long-term longevity of specialty coffee in these new frontiers.
In the more mature markets, the patterns of consumption have changed
markedly over the last 15-20 years. The traditional, lower quality coffee
products such as instants, are being replaced by roast and ground coffee
(drips, plungers etc) and of course Espresso Based Drinks (cappuccino, latte,
espresso etc). Fresh roasted coffee has many advantages over the instant coffee. It is more
flavoursome and more importantly has a greater link back to where it originally
came from. This means that customer awareness is also on the increase-
bringing into the spotlight the actual paper trail of where the coffee
comes from, who picked it, what price the grower get from it etc. To consumers in countries such as New Zealand this is very important- as generally there is a
linkage between quality of coffee and the return the farmer or grower
gets. The correlation is the better the return to a farmers, the better
the coffee will be. Higher returns means more time can be spent in the
origin country looking after the crop, pruning, selective harvesting, proper intensive drying and
packing/storing the coffee once it is dried.
The role the specialty coffee industry plays in all this is very
important. Retail shops that source and supply only the best coffee help to
sustain the industry both upstream and downstream. This means the farmers and
workers will be rewarded and the consumers will have access to quality coffee,
hopefully growing the business further.
Unfortunately the reverse is gradually becoming more often the norm.
Cafes, coffee shops and roasters entering the market all over the world tend
to look for short-term cost advantages to try and fuel their business models.
To achieve this they either buy poor quality coffee, as cheap as possible or
average quality coffee...likewise as cheaply as possible. Cheap coffee equates to, at the best, very average finished product. This in turn means generally a poor perception of
the place selling the coffee. This would perhaps be OK if there were not so
many cafes now selling poor quality coffee. As it is it means that poor
quality coffee is often accepted a being the normhence having the result of
putting people off drinking coffee.
In many ways the industry can be seen as having come almost full
circle back to where it was in the early 1970's when instant coffee and coffee
sitting on hotplates for 10 hours were seen and accepted as being normal
coffee. This is what pioneers like Peet worked so hard to change. It is also
why the crossroads the industry now stands at are so important.
The choices are really quite simple. For coffee to evolve and grow
further there needs to be education of the retailer and the customer. The
global industry is built around national organisations that play a varying
role in providing advice and education to those in retail or wholesale. The
Specialty Coffee Association of America (SCAA) and the SCAE (Specialty Coffee Association of Europe) are two such organisations. However to become members of these
organisations is as simple as filling out a form and paying a fee. Often the
motivation of the people joining is just to get a sticker to put on their shop
door, knowledge is a secondary motivator. There is talk that membership should
involve some form of basic enter test and then continuing education via the
internet- which would at least help to provide tools to pass information on to those drinking the coffee.
Looking at those in the industry who do things well, is also a great
way of building and planning the future for specialty coffee. In the USA
quality roasters and café operators such as Allegro, Blackstump Coffee and
Intelligensia have taken industry standards to a new level. Buying quality
coffee, hiring quality staff and imparting quality knowledge to customers buying their morning coffee has proven very successful for these companies. So much so that it is an
unquestionable part of their corporate culture. All of these companies also practice
something unique- they regularly visit their growers in countries such as
Indonesia, Guatemala, Kenya, Brazil and Colombia. To take this one step
further, they do not just visit and spend a few nights- taking photos of a
grower's coffee trees, they maintain regular contact with those growing the coffee. This approach must be seen as the future for coffee in competitive, quality driven markets. It is
true relationship coffee where the roaster becomes by default part of the
farmers extended family.
Passing knowledge on to those who buy a coffee everyday, and arming
them with information on what type of coffee they drink, how it is grown, who
grows it, when it is picked, how it gets to them gives all power to the
customer. It is a very important, yet lagging piece of the future of coffee globally. Being able to learn the differences in tastes/ cupping qualities has some snob quality,
but more importantly it helps the buyer to differentiate between good, average
and poor coffee. Here lies the problem. A successful café founded on the
principles of sustainability and true coffee culture has nothing to fear from
education. A café selling poor quality coffee is unlikely, or perhaps unable,
to want to educate clients about quality.
A failure to address quality, education and sustainability in the
business sector (from the farmer to the retail customer) will ultimately
result in consumption patterns falling further. Quality issues especially over
the counter and in the cup, need to be addressed. If not unfortunately those to suffer will be the grower or origin country, rather than the retailer. With current economics a
grower in Indonesia receives only around 2-5% of the cost of the average cup
sold in America or Europe.
If demand drops off, the Arabica business ultimately will fall back
into a cycle of commodity pricing rather than specialty pricing that many
quality origins now enjoy. Competition from other beverages, and lifestyle
choices, compete with the disposable income that coffee comes from.
If Alfred Peet was still alive, undoubtedly he would just carry on
doing what he did well and loved, roasting coffee and sharing his knowledge
and experience with anyone willing, and wanting to learn and listen- a model
to all of us in the industry today.
© Alun H.G Evans, Merdeka Coffee, 2007. The writer reserves all moral
rights to this article.
May only be reproduced.
Alun Evans is a coffee roaster based in West Java, Indonesia. His
company Merdeka Coffee, is pioneering relationship coffee with farming
communities throughout the country. He can be contacted day (or caffeine
fuelled night) at alun@merdekacoffee.com
Article Source:
http://EzineArticles.com/?expert=Alun_Evans
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