Posts Tagged ‘trust’

Brewed coffee and the UK

Saturday, May 30th, 2009

This is something of a summary of the short talk I gave at the Allegra Strategies UK Coffee Leader Summit a week or so ago.  Please also bear in mind that this talk was directed at the UK market specifically so won’t necessarily hold true for other national coffee cultures.

For me this talk was a moment of crystalisation about how I feel about coffee right now, and what I want to focus a lot of my energy on.  I had initially planned to talk about how quality focused businesses were doing well right now, but in the process of writing the talk that seemed to shift.  I should add a final caveat to this by saying that I do love making and drinking espresso.

My talk was titled “How the coffee industry lost the public’s trust, and how good coffee can win it back again.”

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Morning coffee

Sunday, January 18th, 2009

I have a confession to make:  I used to, in a very snobbish way, hate the idea of a coffee being an “after dinner coffee” or a “morning cup”.  I thought it was one of those really stupid ways of selling coffee – like how supermarkets use the word “strength” to communicate how dark a roast is. 1

In recent conversations someone has said to me that they love a certain coffee, but not first thing in the morning.  Maybe mid-afternoon instead.  Initially I didn’t get it.  My very narrow mind assumed that good coffee was good coffee and that the rotation of the earth in relation to the sun shouldn’t have too much impact on how that coffee, my tongue and my brain all got along.
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Footnotes:
  1. That still does make me angry, and a bit frustrated.  It is probably the most common misconception – that the coffee itself has something to do with the strength of the cup. []

Diversity Vs Identity

Sunday, January 11th, 2009

I’ve tried to avoid writing about the current economic climate, and the outlook for coffee in 2009, and using the two “c” words that lost any meaning months ago.

Nonetheless it has been interesting to see what they industry press are writing about, what advice is being offered, what strategies are being deemed wise.  A word I am seeing more and more is ‘diversifying’.

Starbucks are in a mess right now, and they have been for some time.  To me the problems are linked to a gradual loss of identity over the last few years.  Right now they are putting out mixed messages – on one hand promoting better coffee, on the other hand discounting it. Worrying about breakfast sandwiches, selling CDs, whilst still trying to claim that they are all about the coffee.

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The wine model doesn’t work

Wednesday, January 7th, 2009

I think everyone in coffee knows deep down this is true. The wine model only works for wine, we can’t transplant it to coffee and expect some immediate understanding and increased sales of quality coffees.

First and foremost – we don’t drink coffee like we drink wine. Broadly speaking we buy wine in two different circumstances: to enjoy ourselves and to enjoy with others. Generally we spend more, buy better, buy more interesting when we are enjoying it with others. We want to know more, want a little story, want something worth discussing. Wine’s great success was making it culturally acceptable/desirable to discuss what you drank at some length. Coffee isn’t quite there yet. We drink coffee in different circumstances – mostly it is a solitary affair, though sometimes shared but rarely the focal point the way a stellar bottle of wine can be. We experience it in different environments, with different goals and different focus on the sensory experience.
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Who is to blame for bad coffee?

Monday, January 5th, 2009

I’ve written a lot recently with an industry readership in mind.  This post I write with the consumer firmly in mind.  This isn’t about exonerating lazy cafe owners and baristas, or excusing the chains or making allowances for restaurant coffee.  Anyone who loves or even likes coffee will often complain about how bad a lot of it is, how hard it is to get a good cup.

You, the consumers, are to blame.1

Now you certainly can’t take all the blame but consumers have an enormous power over the people making the coffee.  After all – you’re paying for it.  You are staggeringly tolerant of incredibly poor product.  You can do something very simple that would have a huge effect on the quality of coffee served:  when it is bad – take it back.

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Footnotes:
  1. I ought to make it clear at this point that obviously consumers are not really to blame, but to start a discussion about the power of the consumer and also – heaven forbid – have a little fun with this topic! []

Becoming a customer again

Monday, December 29th, 2008

If there is one thing that people behind bars and counters are guilty of it is forgetting what it is like to be a customer. They develop and “us vs. them” mentality with their own customer base.

To give an example of this in effect I want to talk about how many businesses react to having a fairly large queue. As they try and produce more drinks quickly things tend to go downhill – shot times start to drop, drink quality slides and overall service isn’t what it needs to be. To them the most important part of your experience is that you don’t queue for too long.

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Educating the customer

Saturday, December 13th, 2008

Like most people I hate it when I go somewhere and they feel the need to educate me.  I hate being talked down to by whomever is serving me, I hate patronising and irrelevant information and I don’t really ever want to go back to that business again.  However – I love learning, I love being educated – not just about coffee but about anything really.

Does this contradict the goal we have in the coffee industry of trying to educate our consumers?  Whilst contradictory does the above make sense and ring true with any of you reading?

I think one of the gravest mistakes the speciality coffee industry makes is to try and forcefully educate its consumers, putting those of us behind the bar in the position of educator or teacher.  That mental balance of power is why “educating the consumer” often goes so wrong, with strong angry and adverse reactions to our efforts.

I think we need to change the goal, change the mindset around this interaction.  The goal isn’t just to create a consumer with a better understanding, it is to create a loyal consumer.  If you do a great job education is a lot about getting them to appreciate that.

Back to milk again – we fight the constant battle of customers wanting hotter drinks.  We often tell them that overheated milk doesn’t taste as good, and they often feel that they want their drink their way.  Once they understand that milk done this way is sweeter, tastier and feels nicer to drink they aren’t just educated – they are now extremely limited in their choices for where to go and get a good cappuccino.  That is the really great news.

I confess I take a little pride when people come back after an initial training course complaining that they can’t buy coffee anywhere anymore.  Everywhere they look they bad milk, bad technique, terrible and tasteless drinks.  They are now less price sensitive, educated and if I can put great milk drinks in front of them consistently I could well have a very happy customer for life, perhaps even the type of customer who becomes an ambassador for your business or in the term of Kevin Kelly – a true fan.

To turn it back to you being a customer again – think about the formal learning you’ve done, be it school or university or college.  Subject matter was important, but not as much as enjoying the process of education.  We all had teachers that changed our minds from hating a subject to loving it (and doing well in it too) and sadly vice versa.  What is it about those teachers that made their classes a pleasure?

Telling people that what they want is wrong is not education.

Telling people what you think is right and important is not education.

Showing a customer what is great about what you do, and how it matters to them is my kind of education.