New research reveals UK’s coffee spending habits

New research claims that the myth of millennials not being able to put down a deposit on a house because they’re spending all their money on coffee shop coffees and avocado toast is just that, a myth. Research carried out into Britain’s spending habits on behalf of car company Dacia UK found that those aged 18 to 34, who are often maligned as being frivolous spendthrifts, are actually more cost conscious than their older counterparts.

The younger age group spend around £5.50 per week on coffee, which works out at approximately two cups, while those in the older 35 to 44 age group spend almost a pound more at £6.43. When buying lunches, takeaway food and hot and cold drinks, the older age group spend about £140 annually compared to the younger group. Most of the younger generation aren’t spending their hard-earned cash on avocado toast, either – over half the respondents said they ‘often’ or ‘always’ took their own lunch to work.

It makes sense that the older age group are happier to spend their cash, as they tend to be in better-paying jobs than their younger counterparts and are still moving up the career ladder. Once retirement is reached, though, people seem to be holding onto their money again. The over 55 age group spent less than the other two groups, with an average of £4.14 a week on coffee and around another £15 on other drinks, takeaway food and lunch, making them the most cost conscious.

At the Wholesale Coffee Company, we’re specialists in coffee supply for restaurants, cafes, offices and commercial businesses. We supply a wide range of coffee beans and accessories such as flavoured syrups and whiteners, all available at great wholesale prices. To find out more, take a look at our website or call 0800 012 1226 to speak to one of our expert team.

UK now drinks 95 million cups of coffee a day

Have you had your first cup of coffee yet this morning? Well, you’re not alone. It seems that from being the clichéd nation of tea drinkers we once were, the UK is now officially a nation of coffee drinkers. Research carried out by the Centre for Economics and Business Research revealed that our national coffee consumption has increased by a staggering 25 million cups over the last decade or so. In 2008, we drank 70 million cups of coffee a day. As of 2018, that figure had risen to 95 million cups a day.

The study surveyed 2,000 adults in the UK. Around a third of the participants didn’t drink any coffee, which the top six percent drank at least six cups a day. The average was around two cups a day.

People were also asked about their coffee drinking habits, with around two thirds of us preferring to enjoy our coffee at home, a quarter at work and the remainder while out and about at coffee shops or restaurants. Consumption was unevenly split over the age range, with those under 20 drinking the least at an average of half a cup a day. Those aged 20 to 37 drank 1.3 cups, and those aged 38 to 52 around 2 cups a day. Those aged over 53 were the heaviest consumers, drinking around 2.2 cups a day.

As well as an increase in pure volume, it seems that the last decade has seen us evolve into a nation of coffee connoisseurs, knowledgeable about roasting methods and blends.

As coffee is so popular, it’s reassuring to know that it’s also one of the best-researched foods in the world with millions invested in research. Studies to discover the effect on a wide range of health concerns are carried out all over the world, and current evidence suggests that coffee can support a healthy balanced lifestyle when drunk in moderation (around three to five cups a day).

Here at the Wholesale Coffee Company, we can supply everything you need for your office, workplace or commercial coffee business including coffee beans and accessories. Take a look at our main website to browse our range.

What we’ll be adding to our coffee in 2019

From the country that brought you flat whites and avo-lattes (that’s lattes served in a hollowed-out avocado half, folks, try and keep up!) comes 2019’s big coffee trend prediction. Sales of non-dairy milk such as almond and soy have been steadily climbing, both among lactose-intolerant customers and those who think that non-dairy whiteners are a healthier alternative. The new kid on the block (or drop in the coffee), though, is oat milk. Baristas in Australia are confidently predicting that 2019 will see changes not in the coffee itself but in what customers are adding to it.

In the USA, oat milk is apparently already dominating the non-dairy market, overtaking both almond and soy. According to fans of oat milk, its popularity is due to the fact that it pairs better with coffee and froths more easily. Customers tend to stay fairly loyal to their style of coffee, with hardline espresso drinkers rarely crossing the line into lattes – but are often happy to experiment with alternatives to cows’ milk.
According to figures from payment platform Square, around a third of customers in Australia ordered latte above any other style of coffee in 2018. This figure has dropped from 2016 when lattes made up almost half of orders. Cappuccinos and flat whites have also remained popular, and the three drinks together make up around three quarters of orders.

Oat milk is one of the healthiest of the non-dairy alternatives, made by mixing pre-soaked oaks with water and a little dash of oil. The result is nautrally low in fat, and contains a small amount of carbohydrate and protein. It also may have cholesterol-lowering properties, but unless you drink an awful lot of latte then the amount you’re adding to coffee is unlikely to have an effect.

Whatever you like to add to your latte, make sure you keep your customers onside by stocking up on coffee beans and other coffee accessories. To browse our full product range, take a look at our main website at www.wholesalecoffeecompany.co.uk.

Coffee fads: anyone for hot buttered coffee?

The ingredients of the perfect breakfast have always been hot coffee, toast, butter and marmalade. Now, though, we’re being encouraged to start combining some of those ingredients in slightly odd ways. The French like to dip their thickly-buttered toast into their milky coffee first thing in the morning – but here’s a trend that cuts out the middle man (or the toast). That’s right – adding butter to your coffee instead of milk.

At first glance, it seems very peculiar. It’s become normal, though, to add cream to coffee in certain speciality drinks, and butter’s certainly in the same category. Why would you want to do it, though? Well, in Tibet they’ve been doing it for centuries, using yak butter. Butter is nutrient-dense and rich in several vitamins including A, E and K2, and the result is a nutritious drink.

The main problem is that butter is very high in fat and doesn’t dissolve easily in hot liquids, so if you want to get the full experience you’ll have to use a blender. Add a cup of hot black coffee and one or two teaspoons of unsalted butter to a blender and pulse until the liquid is creamy and frothy looking. According to butter coffee aficionados, the trick is to use a very high quality premium coffee blend for the best taste.

We have to say we’re not totally convinced – but then someone had to be the first to think of putting milk in coffee! In some cultures, that’s just as odd as adding butter. So next time you’re sitting down to your toast and marmalade, why not give it a try – but maybe make enough coffee for two cups just in case.

Here at the Wholesale Coffee Company we’ve got everything you need for your commercial coffee business, including coffee beans, coffee accessories and coffee supplies, all at great wholesale prices. To browse our full range, take a look at our main website at www.wholesalecoffeecompany.co.uk.

 

 

 

Coffee fads: coffee in a cone

Image: Pixabay

Compared to other recent coffee fads, such as coffee served in an avocado shell (really, we’re not making it up), this one seems almost tame. In fact, it’s not really a coffee fad at all, more a coffee cup fad. While it’s certainly environmentally responsible to use a non-plastic container for your coffee, we think this might be taking it too far!

The newest trend in Johannesburg, South Africa, is for coffee in a cone. That’s a waffle ice-cream cone. Dubbed ‘the most Intagrammable coffee trend yet’, it consists of a waffle cone lined with dark and milk chocolate and filled with latte coffee, decorated with a heart. It certainly looks pretty, and would create an instant mocha if that’s your thing. Would you really have time to drink it before it leaked, though? How would you manage to put it down in you wanted to, and what about drinking it on the tube? It was invented by The Coffee Grind Company, who invented special cones with four layers of chocolate, each with different cocoa percentages to help show down the melting process. Once poured, you’ve only got a few minutes to down your coffee before the ‘cup’ leaks. ‘Coffee in a cone’ became an instant hit on Instagram when it was first launched, with photos being shared a million times. We’re not sure that this is a trend that’s here to stay, though – we still think mugs are probably more practical, particularly if you’re at work!

While we may not be in the business of quirky cups, we’re certainly in the business of coffee. We’ve got everything you need for your commercial coffee business, including top quality coffee beans, accessories and supplies, all available at great online prices. To find out more, just take a look at our main website www.wholesalecoffeecompany.co.uk.

 

Drink your greens: add new broccoli powder to coffee

Image: Morguefile

It’s really hard to imagine two odder partners than broccoli and coffee. And while we appreciate how good for you broccoli is, it’s harder still to think of incorporating it into a snack break. Don’t panic, though – you’re not going to be asked to swap teaspoons for brassica spears for dipping into your Americano. Australian researchers have come up with a much easier way of helping to get to your five a day.

Scientists have developed a method of reducing the vegetable to a powder form, which can be stirred into almost any drink or added to cooked dishes. Even better, they’re using up the non-uniform broccoli that would otherwise have been discarded by wholesalers and thrown away. Two tablespoons of the powder, made from ground broccoli, has around the same nutritional benefits as one serving of the fresh vegetable. It’s easy to store and has a long shelf life compared to fresh broccoli, which makes it practical. The brassica is one of the healthiest vegetables you can eat, containing vitamins A, K and C as well as folic acid, fibre, calcium and antioxidants.  

A survey carried out by the World Cancer Research Fund revealed that only one in five Britons are eating their five portions of fruit and veg a day, so this simple powder could help those finding it difficult.

One Australian cafe has already tried adding the powder to coffee to create the ‘broccoli latte’, which has a greenish tinge to the foam. We’re not sure what it would do to the taste, either. Perhaps we’ll stick to drinking our coffee naturally and eating our broccoli in vegetable form – there are some things that are just better apart.

For all your commercial coffee needs, take a look at our main website at www.wholesalecoffeecompany.co.uk. We’ve got coffee beans, coffee accessories and coffee supplies, all available online at great wholesale prices.

Coffee all over the world: Italian bicerin

Turin is the home of bicerin, a chocolate and espresso drink. Image: Pixabay

ou might think that coffee is just coffee, but additives and preparation methods vary all over the world. Whether your additive of choice is cow’s milk, plant milk, sugar, spices, salt, cream, ice cream or just a nice biscuit to dunk, it seems there’s almost nothing someone hasn’t tried at some point. In Italy, though, they’ve taken it to a whole different level.

Popularised in the 18th century, bicerin is ubiquitous in the Italian town of Turin. The name itself means ‘little glass’ in Piedmontese (a diminutive of bicchiere meaning glass), and that’s how it’s traditionally served. Similar to a miniature Irish coffee, part of the appeal is visual, with clearly defined layers of very dark brown through to cream.

Possibly the world’s most indulgent drink, the layers are made up of chocolate, espresso and cream or whole milk. Fortunately it’s normally served in tiny shot glasses, so you don’t need to feel too guilty!

It combines fresh, strong espresso coffee as the first layer, with thick Italian drinking chocolate. If you’re making it yourself, melt some good quality dark chocolate (70% cocoa solids) with enough milk to make it liquid without being running. Pour the chocolate over the back of a spoon to create the layers, then top with a layer of either foamed whole milk or gently whipped cream. Again, pouring the milk or cream over the back of a spoon will help create a distinct layer.

If you drink it carefully, you can sip the thinner liquid of the coffee through the chocolate layer to get the full flavour hit. Otherwise, mix it all up with a spoon for a sort of ultra-sophisticated hot chocolate!

To get the full experience, you can visit the ‘home’ of bicerin, the Caffè al Bicerin itself in Turin. It’s been serving the drink for over 200 years, and may even have invented it.

 

 

 Here at the Wholesale Coffee Company, we specialise in all things coffee too. For wholesale coffee supplies for your coffee business or cafe, just take a look at our main website www.wholesalecoffeecompany.co.uk.

Why coffee and cake are the perfect combination

Image: Pixabay

The Americans like coffee and doughnuts for breakfast. Here in the UK, we prefer to keep our caffeine-and-sugar for coffee break time. Now, a new study in the The Journal of Food Science has produced evidence to explain why coffee and sugar is such a popular combination.

The research suggests that caffeine could decrease your sensitivity to sweet tastes and alter your perceived sense of taste, meaning that after a cup of coffee you’re more likely to want sugary foods.

New coffee research explains ‘coffee break’ cake

The research involved asking two sets of volunteers to ‘blind taste’ either decaffeinated or regular caffeinated coffee, and add sugar to the drink they’d been given. The participants who drank sugared caffeinated coffee considered it to taste less sweet than those who drank decaf. The next step was to ask people to guess whether they were drinking caffeinated or decaffeinated coffee by considering their state of mental alertness. All the members of the group said they felt as though they’d received a boost in their mental state and not many were able to correctly guess which drink they’d had.

Our brains contain a chemical called adenosine, which helps us switch off our alertness and go to sleep at night. Caffeine helps suppress the adenosine receptors and fools us into thinking we feel more alert.

The artificial caffeine boost is a temporary one, as is the effect that caffeine has on our tastebuds. That doesn’t stop us reaching for the cake to go with our coffee, though – and now we know there’s a scientific explanation to back us up!

For all your commercial coffee supplies, including coffee beans and accessories such as milk, sugar, cups, lids and stirrers, take a look at our main website www.wholesalecoffeecompany.co.uk – we’re the perfect partner to serve with your cake.

 

Coffee fads – ‘coffee in a bag’

Image: Pixabay

Teabags, introduced as a quick, easy, mess-free way of brewing up, have been with us for a while. In fact, patents for hand-sewn fabric teabags were first filed as early as 1903. So, with coffee now firmly ensconced as the UK’s favourite drink ahead of tea, have you ever wondered why no-one’s invented a ‘coffeebag’?

 

Step forward Raw Bean Ltd, a small, artisan producer based in Winchester, who earlier this year launched Bean Bags – pre-roasted and ground specialty coffee, in a single-serve bag. While it’s not quite the first such offering on the market, it is the first to use high-grade specialty coffee. The bags themselves look like the design of a certain major tea company – pyramid-shaped and larger than normal teabags. Each one contains 12 grams of pure arabica coffee, which is roasted specially for each order to make sure it’s as fresh as possible. The larger bag leaves room for the coffee to infuse. So far there are three products in the range – a single origin, a blend and a Columbian single-origin decaff. More varieties are also planned for the future.

Are coffeebags the future?

So is this the future of homebrew coffee? It’s a great idea – to deliver a hit of high-quality caffeine with the convenience of a teabag. No more messing around with coffee machines or filters – just pop the bag in and off you go. However, we’re included to think it won’t knock home coffee machines out of pole position. With a bag, it’s too easy to get the water temperature wrong and end up with a bitter brew. The main danger, though, is forgetting you’re in the middle of something and leaving the bag in too long for a result that’s only fit for the bin. Most home coffee machines just require charging with coffee and water and leaving, and they’ll take care of filtering, water temperature and brew quality with no further input. Standing over a coffeebag, waiting for the right moment to whisk it out with a spoon, might be more trouble rather than less. We can see a place for them as a convenience product though – for example if you’re camping. We suspect that these won’t catch on with coffee aficionados, who prefer a more purist brewing method, but that doesn’t mean there’s no place for them at all.

To browse our range of (traditional!) coffee beans, coffee accessories and coffee supplies for your commercial catering business, restaurant or cafe, take a look at our main website www.wholesalecoffeecompany.co.uk.

Coffee trends: the coffee/beer hybrid

coffee-trends-coffee-news-beerLove ’em or hate ’em, there’s no doubt that American coffee giant Starbucks is good at grabbing more than its fair share of the headlines, and now it’s launched possibly its most experimental offering to date – the Espresso Cloud IPA. A mixture of beer and espresso (yes, really!), served cold in a beer glass, and looks like a standard pint with a layered effect at the top.

Created by Justin Burns-Beach, who worked for the company for eight years as a barista before starting with the research and tasting team, the drink took a year for the team to master.  The process involves a shot of espresso coffee, shaken with pieces of fresh orange and a hint of sweet vanilla flavouring and ice. The shaking turns the drink into a cloud of ‘microfoam’, with thousands of tiny bubbles. When that’s done, simply fill a beer glass with cold beer and pour in the chilled coffee shot. The head of the beer and the coffee foam combine to create a deep layer of froth. Although Starbucks are serving the two drinks separately in different glasses, they recommend you seize the bull by the horns and mix them together boldly for the full effect. The result – the company’s first and so-far only alcoholic drink, which is available in the evenings only at certain locations – and there’s no news on when it’ll be available in the UK.

Although we’re fans of both beer and coffee, we think we’ll stick to different glasses and different times of day – this is definitely trying to take a good thing too far! If your commercial coffee business prefers to serve more traditional drinks, take a look at our online range of coffee beans, coffee accessories, flavoured coffee syrups and commercial coffee supplies – all available at great wholesale prices.