2024 NCA Convention: Fueling the Future in Nashville

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The National Coffee Association welcomed nearly 800 attendees from the coffee world and beyond to our 2024 Convention, held March 7–9 at the JW Marriott in Nashville, Tennessee. The hotel was abuzz as the coffee community came together to share knowledge, insights, and industry innovations. Attendees connected with each other between sessions and in the Business Solutions Pavilion, Java Lounge, and evening receptions. We want to thank our sponsors, exhibitors, speakers, attendees, and staff for helping to make this year’s Convention such a success.  

2024 NCA Convention
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This year’s Convention theme, Fueling the Future, captured the essence of the event, which dove into tech innovations and consumer trends, with a look forward to coffee’s bright future. The NCA broke new ground this year, partnering with ClimeCo to work toward a full carbon offset at the Convention, making it one of the first coffee conventions to strive toward carbon neutrality. 

Keynote speakers included Cheryl Hung of Dig Insights, who previewed the 2024 National Coffee Data Trends (NCDT) report; G. Scott Clemons of Brown Brothers Harriman & Co., who offered an overview of current financial markets and an economic forecast; and polar explorer and mountaineer Alison Levine, who shared lessons on high impact leadership. 

The breakout sessions focused on a wide variety of timely topics, including the use of AI in the coffee supply chain, ENERGY STAR® resources, and the roles that regulatory traceability and new import laws play in a sustainability-driven landscape. Sessions on cold coffee trends and instant coffee helped keep attendees informed as cold brew and ready-to-drink continue to grow. 

The NCA once again supported the International Women’s Coffee Alliance, which held a fundraising luncheon at the Convention.

Attendees also enjoyed a sit-down lunch during the NCA’s annual awards presentation. The NCA honored John Boyle with the Distinguished Leadership Award, in recognition of his exemplary leadership, contributions to the advancement of the coffee industry, and service to the NCA over the course of his 35-year career. Kathryn Lawson received the Volunteer of the Year award for her efforts in bringing expert scientific insights and critical analysis to the coffee community. NCA presented the Origin Charity of the Year Award to Food 4 Farmers for their strategic, innovative, and implementation excellence, and for their commitment to bettering the lives of producers, their families, and communities at origin. NCA also announced Solidaridad Network as the Origin Charity of the Year Finalist. 

Over 100 attendees volunteered their time to help Nashville students. This year’s Coffee Gives Back Day of Service benefitted PENCIL, a non-profit organization that builds strategic partnerships between community groups and the needs of Metro Nashville Public Schools (MNPS). Volunteers packed book bags with classroom supplies at the DG PENCIL Box warehouse and worked with students on ongoing projects at two local schools. After school was released for the day, participants completed clean-up, organization, and gardening projects. 

This year’s Convention included new networking events that created additional opportunities for attendees to connect with each other. NCA kicked off the Convention with an orientation reception for new members and first-time attendees. The “Deep Dive” Networking Discussions provided a forum for attendees and speakers to explore questions on key market segments, sustainability and innovation, and other top-of-mind issues they face, and the Delegate Dine-Around offered attendees the flexibility to explore Nashville while meeting up with new friends. 

The festivities were in full force in Music City! Each day of the Convention included a diverse array of educational sessions and closed with an evening reception where attendees could kick back, catch up with old friends, and connect with new colleagues from across the industry. Coffee breaks and receptions complemented the educational sessions and offered attendees additional opportunities to build lasting relationships across the coffee community. 

We invite you to join us next year in Houston, Texas—a city full of culture and flavor—for the 2025 NCA Convention, March 6–8. Sign up to receive Convention updates.

Have speaker or topic ideas for the 2025 NCA Convention? Please complete this form to share your ideas.

Get ahead of the crowd and inquire now about a 2025 NCA Convention sponsorship or tabletop reservation.

Thank you again for joining us in Nashville, and we’ll see you in Houston!

Celebrating this year in coffee

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How do you measure a year? We measure our year in cups of coffee! On average, American coffee drinkers consume over 1000 cups of coffee in a year (that’s 2.8 cups per day). It’s second nature for many of us to look to coffee to help us power through those dark winter mornings and holiday preparations, but what you may not know is how much more your coffee can do for you. Let’s look back at the year in coffee news to round up just some of coffee’s many benefits:

Coffee started strong in 2023 when a new study published in January found that coffee drinkers typically have lower blood pressure than non-coffee drinkers. That was just the first win in another year of mounting evidence that coffee drinkers live longer, healthier, happier lives.

Reduced risk of diabetes and improved outcomes

There have been plenty of studies linking coffee with a reduced risk of diabetes, and recent research only continues to strengthen the evidence. Researchers at the Karolinska Institutet in Stockholm, Sweden found that having high levels of caffeine in your blood may lower your risk of diabetes. This is consistent with another study finding that consuming higher levels of caffeine can help curb body fat and reduce the risk of developing Type 2 diabetes. For those living with Type 2 diabetes, researchers at Harvard found that drinking more coffee may lower risk of dying prematurely from any cause by up to 26%.

A 32-year-long prospective cohort study found that the use of sugar in coffee or tea was not significantly associated with increased risk of all-cause mortality, incident diabetes, or mortality associated with cardiovascular disease or cancer.

Neurological benefits and mental health

In 2023, we saw studies reconfirm the significant health benefits of coffee for reduced risk of neurological disorders such as Parkinson’s, Alzheimer’s, and dementia. Researchers found that drinking espresso decreased the number of tangles in tau proteins that help stabilize structures in the brain, inhibiting a process believed to be involved with the onset of Alzheimer’s disease. Another study found that current coffee consumption reduces the risk of Parkinson’s disease; specifically, it is associated with decreased striatal dopamine transporter availability.

We also learned that drinking up to three cups of coffee per day can lower the risk of neurodegeneration and that drinking coffee increases activity in parts of the brain involved in short-term memory, attention, and focus, whereas ingesting caffeine alone does not.

In terms of mental health, research in 2023 continued to show that people who drink two to three cups of coffee per day experience lower risk of depression and anxiety.

Increased longevity

Research has also reaffirmed that regular coffee consumption can help maintain or even improve health as we age. One new study found that coffee is associated with reduced physical frailty later in life.

It’s encouraging to see that coffee’s unique health benefits are continuously being reaffirmed and equally exciting to see new possible benefits coming to light. For example, new research indicates that the digestive benefits of coffee may include increased gastric mobility and improved gut microbiome health. Research has also looked at coffee’s association with body weight, with some findings showing that drinking unsweetened coffee, including decaf, was associated with a reduction in weight gain.

That’s a wrap on a full year of pretty great news, but there’s plenty more evidence to explore – check out coffee’s health impacts head to toe here.

From all of us here at NCA, we’re wishing you a happy, healthy, coffee-filled holiday season.

NCA Next Gen Interview: Legacy Brewed — Commemorating an Illustrious Career in the Coffee Industry

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By Courtney A. Farnsworth, The J.M. Smucker Company

If you work in coffee, chances are you know – or have heard of – Tracy May Adair.

We recently had the privilege to sit down with Tracy May for an interview less than one month before her retirement to discuss her many roles and experiences in coffee over the years.

If you ask her, Tracy May got into the coffee industry “by accident, just like many others.” She studied Chemical Engineering in college and earned an MFA in Poetry – a far cry from anything coffee-related. After being recruited at a job fair to work in Proctor & Gamble’s soaps division, Tracy May made the move to San Francisco to manage the maintenance department at the Folgers Coffee Plant. She quickly rose through the ranks at Folgers, taking on various roles across the country, ultimately becoming the Director of Green Coffee Supply and Coffee R&D.

Tracy May Adair evaluating green coffee on a trip to Vietnam

The coffee industry has changed significantly since Tracy May’s career began. She notes that the biggest change – on the consumer side – has been the sharp increase in the number of coffee shops in the U.S. and elsewhere. In 1990, Starbucks had less than 100 stores; there are now there are over 35,000 locations worldwide. She also notes the rising cost of labor; less available labor for what is considered a ‘high-touch’ agricultural product; the rise of single-serve coffee products; increased mechanization where possible; and a higher cost of production.

I asked Tracy May what the most difficult part of her job has been over the years. “There’s just a really high degree of industry knowledge needed. Keeping current enough on both industry information and internal technology and plans to try and bridge the gap between them. For example, our supply base may think about coffees being interchangeable that we don’t see as interchangeable because our product designs are different from their other customers. Our internal team may say, “So-and-so uses this coffee, why can’t we?” but they don’t understand that there might be limitations that a roaster with different technology or different market needs can live with, but it doesn’t fit our business model.” She added, “We need to keep understanding what is out there, what changes are going on, and try to understand what might become opportunities for our business, even though it isn’t currently on our radar.”

What is something that she’s enjoyed over the years? “I like cupping — cupping is the hub that everything else revolves around. When you cup you don’t know what you’re going to experience on the table. Coffee can surprise you. It raises questions, and it’s a complex industry so the questions are complex and interesting. The cupping table is where you run into surprises, good or bad, and those raise questions and suggest opportunities. Cupping is not just a bunch of yes/no decisions. Of course, those decisions need to be made. That’s just the beginning.”

Tracy May Cupping Folgers Instant Coffee

Tracy May couldn’t pin down one memory in her career as her favorite, but shared a story about when the Folgers business worked with USAID and Technoserve to help build and start a school in Huehuetenango, Guatemala. She gave a speech at the opening that had to be translated into two different languages, Spanish and Mam, the local language. “That school would help kids learn Spanish, among other things, so that they could have opportunities that would otherwise be closed to them. That’s not so much about coffee as about the importance of education.” When asked about her greatest achievement throughout her career, she stated, without a doubt, “Helping the Folgers business recover from Hurricane Katrina in 2005.”

Tracy May on a trip to Guatemala

It is more than a fine cup of coffee that has inspired Tracy May over the years, it is more about the role that we all play as individuals in the greater picture. “I’m not here for the profit of the business—I’m here for the support of the families that depend on the business (including my own). If I do my job well, then they are all better off. Business profit or other measures of business success are just ways to keep the business stable so it can continue to contribute to society through its employees.”

Tracy May evaluating green coffee in Mexico

Finally, I asked Tracy May for a bit of advice to offer the next generation of coffee professionals, and here is what she had to say: “Be curious and follow your curiosity. Especially now that so much information is available on the internet, through all parts of the industry. You don’t have to limit yourself to information that only touches on your immediate job or task, and it’s probably better if you don’t. Read widely, ask questions of others in the industry, learn about all aspects of the business, and then connect those dots to see if it brings a new idea for your business or career.”

Even with 33 years in the coffee industry, she mentioned that she often still feels like the newest person in the room. Tracy May attributed much of her knowledge to conversations she has had with other industry professionals, especially when traveling together. She encourages everyone throughout their career to “Ask a lot of questions. Most people are very willing to talk about their most recent project, trip, or what they think is important in their current role and you get to know a lot about them and the industry that way.”

She also offered this: “Mostly say yes to opportunities that come your way, even if they feel uncomfortable because you aren’t sure you’re ready for them. It’s hard to know how to navigate a career in any field when there’s so much you don’t know about it. Saying yes to opportunities can teach you what you like or don’t like to do, and what you want to do more of.” She also stresses that “Just because you can, that doesn’t mean you always should. ”There is no one straight path to a successful career in the coffee industry. Coffee is complex; every day there is something new. The important part is to keep learning and enjoy what you do.

On behalf of everyone in the business, I want to thank Tracy May for all her contributions to the industry over her career.

Brewing Good Health: Exploring Coffee’s Health Benefits for National Wellness Month

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It’s National Wellness Month, a time for celebrating and sharing all of the ways we keep ourselves happy and healthy. “Wellness,” of course, can mean many different things. The Global Wellness Institute defines wellness as the active pursuit of activities, choices, and lifestyles that lead to a state of holistic health.  

Some may picture green juice and yoga classes when they think about wellness, but this definition makes clear that many things can contribute to wellness – from enjoying time with family and friends to enjoying a balanced diet, with or without yoga mats! 

For coffee drinkers, we know that coffee contributes a lot to the “happy” category. Not only do our beloved coffee beverages put smiles on our faces, but they also put a pep in our steps for the final month of summer fun. This month, though, remember that coffee also has so much more to offer when it comes to staying healthy. 

Coffee itself boasts myriad unique health benefits, perhaps thanks to the thousands of naturally-occurring antioxidants and polyphenols in every cup. Drinking coffee is associated with a reduced risk of a wide range of chronic diseases and even a reduced risk of multiple cancers.  

In fact, the American Institute for Cancer Research (AICR) recommends drinking coffee “regularly,” and the American Cancer Society (ACS) has concluded that coffee reduces the risk of multiple cancers including liver cancer, endometrial cancer, cancers of the mouth, pharynx and larynx, as well as basal cell skin cancer and melanoma.  

Overall, coffee drinkers live longer, happier, healthier lives. Multiple prospective studies encompassing hundreds of thousands of people – for example, these studies published in the New England Journal of Medicine and Circulation – have found that drinking coffee is associated with increased longevity. Another study published in the Annals of Internal Medicine found that compared with non-coffee drinkers, participants with the highest level of coffee consumption had a statistically significant lower all-cause mortality. 

Coffee can also help achieve shorter-term health goals. Coffee consumption is associated with maintaining a healthy body weight and reducing the risk of type 2 diabetes, another leading cause of ill health for Americans. A study published in The Journal of Nutrition in 2020 found that higher coffee consumption (both caffeinated and decaffeinated) was associated with “significantly lower total body fat percentage and trunk body fat” in women.  

Wellness includes health from head to toe – and coffee delivers. A literature review conducted by NCA’s science advisor in 2020 found that drinking coffee is associated with up to ⅓ reduced risk of depression. Some studies even suggest that coffee has the potential to help alleviate the symptoms of neurocognitive disorders like ADHD.  

It seems like new evidence about coffee’s unique health impacts emerges all the time. One recently-published study conducted in Portugal found that drinking coffee increased activity in parts of the brain involved in short-term memory, attention, and focus. (Note that ingesting caffeine on its own did not have the same effect). New findings conducted by researchers at the University of Verona showed that enjoying espresso helps to destroy rogue tau proteins that gather in the brain and kill neurons, a process that is believed to be involved in the onset of Alzheimer’s disease- researchers say these results pave the way for more research into treatment and prevention.  

To put it simply: your favorite cup of coffee is a great way to support and celebrate wellness this month and every month. 

An Interview With Felton Jones, Roastmaster for PJ’s Coffee

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As part of NCA Next Gen’s ongoing interview series, Everett Brown, Managing Director at Westfeldt Brothers, Inc., recently had the opportunity to sit down with Felton Jones, Roastmaster and Coffee Buyer for PJ’s Coffee. In this conversation, Everett and Felton discuss Felton’s industry experience and what the coffee industry can do to provide more opportunities for underrepresented groups.

Everett Brown: Felton, thanks for sitting with me. Could you tell me a bit about your background and how you began your career in coffee?

Felton Jones: I started with PJs Coffee of New Orleans back in the 90s as a part-time employee and eventually had the opportunity to move into a full-time position. I was doing everything from making cold brew to delivering coffee. In my time as a delivery driver, I had many opportunities during my downtime to learn from Phyllis Jordan, the founder of PJs Coffee. I used those opportunities to join Phyllis and my predecessor, Scott Reed in the cupping lab. I was always willing to learn from the team, and the rest was history.

EB: You and I have known each other for many years, and we recently spoke about underrepresented groups in coffee – particularly, how there aren’t enough opportunities to get into positions of influence. As an African American in the industry, what does representation in coffee mean to you?

FJ: In one word: opportunity. If opportunities were out there, African Americans would be able to go for those opportunities and positions of influence. The coffee industry is extremely relationship-driven, in the best way. But on the other hand, if you’re not in on those relationships and don’t have the ability to be in on those conversations, it’s hard for those opportunities to trickle down to other people.

I see more black and brown people in coffee at the barista level. I think we need a bridge that connects the barista world to the rest of the industry. The opportunities that could benefit those workers are tremendous, and once we create that bridge between the front line and higher levels in the supply chain, I think we will see a wheel begin to turn. Those relationships will give underrepresented groups the opportunity to get into more positions of influence in coffee.

EB: Do you see more representation among the Next Generation of coffee professionals?

FJ: I believe representation over the last 20 to 30 years has been stagnant. However, I do see representation from a more individual perspective. I think about people like Phyllis Johnson, President of BD Imports and Founder of The Coffee Coalition for Racial Equity. There are more independent businesses and owners getting started in coffee that are coming from newer groups.

EB: What measures do you think the industry could take to provide more opportunities for underrepresented groups to get into the coffee supply chain?

FJ: As I see it, the most obvious opportunity is outreach and introduction of the industry to HBCUs (historically black colleges and universities). Whether it be through a general assembly, seminars, or curriculum, this is an opportunity to make an appeal as an industry to individuals who are wondering “What’s next?”

I think about my youngest, who is beginning to start his senior year in college and will be approaching this big moment in life soon. As an industry, we could capitalize on this opportunity to reach out to young people and say “Hey, what about coffee?”

This strategy could be a bit exclusive to those who don’t attend college or have the opportunity to pursue higher education. There are opportunities to reach out to high schools and get to people who enter the workforce early. Connecting to coffee shops on and around college campuses or in cities to show interest and outreach would work as well.

EB: What hurdles and challenges did you experience in your career that you hope to help others learn from?

FJ: I have been in the coffee industry for 30 years, and the last 10 to 15 years have been increasingly easy for me. My company stood behind me and sort of made me the face and name of our brand. It’s amazing to have a brand that sticks behind you. It adds a level of credibility to your name when you are entering those decision-making situations. I have our company, PJs, to thank for all of that help.

I have also seen internal challenges, though. Usually, these are challenges in trying to separate the business side of things from the artisan aspect of coffee. It’s a matter of not looking at just the balance sheet, but saying “We really are a coffee company. We know what we are talking about and we’re not just saying stuff.”

EB: Are there any organizations in the industry that you see doing good work when it comes to furthering the representation of underrepresented groups in the supply chain?

FJ: The only one that comes to mind immediately is the Coffee Coalition for Racial Equity. The group was started by Phyllis Johnson, who I mentioned earlier. Phyllis wrote a letter a long time ago that was published to challenge the industry to show more support for groups that don’t have as many opportunities in the coffee industry. Phyllis started the CCRE to create a group and space that would fight for those individuals to receive racial equity within the industry.

EB: If you could go back in time twenty years, what advice would you give yourself about pursuing a career in coffee?

FJ: I would say have patience, be willing to get dirty, and don’t be afraid of change. I’ll be candid with you: I was having a conversation with an employee who looks up to me as a mentor and he told me “Mr. Jones, your generation is so much more loyal than my generation. If an opportunity presents itself, we’re probably going to take it.” That was an enlightening experience for me because, when I was starting out, we really didn’t move around much. But, because of that, there were opportunities that might have passed me by or passed people in my generation by. So, experiment when you are younger with moving around in the industry but also don’t give up a good thing that you have going just because.

But honestly, there’s not much I would change about my personal path. I’m happy with where I am and happy I’ve stayed with it. It’s a long journey and there are so many lessons to be taken along the way.

Celebrating Coffee During America’s Birth Month

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This year, America celebrated its 247th birthday, but did you know that coffee has been one of America’s favorite beverages for even longer? In fact, there is evidence that coffee came to the colonies as early as the days when Captain John Smith and others helped to found Jamestown.  

In 1670, Dorothy Jones became the first person licensed to trade coffee in the colonies, and later, drinking coffee came to be seen as a patriotic act. Choosing coffee over tea (and dumping tea into the Boston Harbor) was associated with some of America’s Founding Fathers: George Washington not only imported beans from Yemen, but even attempted to grow coffee (not so successfully) at Mount Vernon.  

From those early days, coffee has cemented itself as a staple in American culture. Today, two-thirds of Americans enjoy coffee each day (per our National Coffee Data Trends report), drinking an estimated 491 million cups of coffee daily. 

Among American coffee aficionados, we can find some mega-stars to add to our list of American coffee icons. 

  • In 2012, Leonardo DiCaprio partnered with La Colombe to launch a signature coffee line called “Lyon,” benefiting the actor’s environmental sustainability efforts. 
  • In 2022, Tom Hanks launched “Hanx for Our Troops” coffee, with profits donated to veteran support organizations. 
  • Internet cool-girl Emma Chamberlain started “Chamberlain Coffee” in 2020, partnering with Food4Farmers to support food security for families in coffee-farming communities.  
  • Boston-born actor Ben Affleck’s undying love for Dunkin’ is well known. This year, he even served up a Dunkin’ Super Bowl ad! 
  • Pop legend Britney Spears included a coffee scent in one of her successful perfume collections. 
  • When “Comedians in Cars Getting Coffee” host Jerry Seinfeld was asked why coffee is so central to our culture, Seinfeld said: “I think the answer is we all need a little help, and coffee’s a little help with everything.” We couldn’t agree more! 

Famous or otherwise, coffee drinkers may be interested to know that evidence shows coffee is associated with many unique health benefits. For example, a comprehensive review published in the New England Journal of Medicine concluded that “consumption of 3 to 5 standard cups of coffee daily has been consistently associated with a reduced risk of several chronic diseases.” 

From the earliest coffee drinkers in colonial Jamestown to today’s millions of coffee drinkers and coffee businesses, people have made coffee part of the fabric of America for centuries. And we’re proud to say that it will undoubtedly be part of our culture for generations to come.  

We think that’s something to celebrate. 

NCA Next Gen Spotlight: Everett Brown of Westfeldt Brothers, Inc.

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As the NCA Next Gen Council transitions to the next wave of coffee leaders, we wanted to collectively introduce each council member and allow them to tell their coffee story. As part of our Next Gen spotlight series, Bent Dietrich from American Coffee Corp. sat down with Everett Brown, Managing Director at Westfeldt Brothers, Inc. to discuss the coffee industry and his experiences as an NCA ‘Next Gen-er.’

Bent Dietrich: How did you get started in coffee? What is your current role?

Everett Brown: My career in coffee started in college when I was studying finance at Tulane University. After my first financial securities class, I quickly realized I wanted nothing to do with the securities or banking industry, but still wanted to apply some knowledge I was picking up while pursuing my degree.

I did some independent research and quickly realized that coffee was a future-traded commodity. We didn’t have any commodity-focused courses, but I understood the language well enough to understand trading models. At the time, I was working at a hotdog restaurant in New Orleans and quit my job to become a barista. This was because up until that point, I had never even drunk a cup of coffee before. So, I figured it would be good to at least know what a cappuccino is comprised of. 

After a brief stint as a barista, I did some research on who was trading and importing the beans for PJs Coffee where I worked. I found Westfeldt Brothers, Inc. and sent a cold email and by some miracle, they got back. I asked for a meeting just to learn more about what they do and asked for an internship. If they could just pay me enough to cover my living costs, I would do whatever they wanted. I was just obsessed with getting more knowledge. Six months into my internship, they offered me a job and the rest is history!

BD: What is your favorite aspect of working in the coffee industry?

EB: The people. Simple as that. All of my peers and colleagues are incredible. Everyone I talk to in other industries feels overwhelmed by the number of people that do what they do. They feel isolated. In coffee, I feel as if we’re all a family. I would venture to say almost every trader in America knows each other and treats each other with respect. That is rare in today’s world. I don’t take it for granted.

BD: As an NCA Next Gen-er, where do you see the industry heading? Are there any exciting developments, products, or innovations that capture your interest?

EB: We seem to have a hyper-focus on traceability, but not in the traditional sense. There are a lot of grassroots campaigns trying to start certain initiatives to support certain causes that are company specific: café practices, CSR Initiatives, etc. There are still larger certification programs that exist and help: RA, UTZ, and Fairtrade. But I find it very exciting that individual companies are starting their own bespoke response to issues for suppliers and origins they source from. 

BD: One of the best things our industry does is provide the opportunity to travel. Whether it be to an NCA Convention, an origin trip, or visiting customers, do you have any memorable experiences that come to mind?

EB: I was in Honduras during their presidential election in 2017. It was a wild ride… I’ll keep it at that.

BD: While we’re on the subject of travel, I’d like to touch on the NCA Convention – something I’ve come to look forward to every year. What has your experience been with NCA Conventions?

EB: The NCA was always a highlight of my year for work, but since joining the Next Gen Council, it’s been taken to a completely new level. Simply put, I love attending the NCA convention. I get to see all my peers and now I feel like I am truly involved and have a say. There’s nothing better than that.

BD: How did you get involved with NCA Next Gen?

EB: My boss and president of Westfeldt Brothers, Inc. Shelby Westfeldt Mills, recommended that I join. She helped start the Next Gen Council and mentioned that I should try and get involved if I could. I started by joining the Communications Committee, and when the time came to apply for the Next Gen Council, I jumped at the opportunity and was accepted into the Council. It’s an honor to be involved and the council has some absolute all-stars on it this year.

BD: What has been your favorite part of working with the Next Gen group?

EB: The members that I work with directly on the Next Gen Council are fantastic. All of them are brilliant contributors and constantly challenge me to see issues we face in a new light. Beyond the Council, I’m proud of all of the representatives of the next generation of coffee and am proud to be a member of this community. The future of coffee is certainly in good hands.

BD: What is something you would like to see Next Gen focus on to help young professionals in the coffee industry?

EB: I’d like to see better resources for Next Gen-ers who want to try new careers or experience different aspects of the industry. I have only ever experienced the green coffee trading side of things. I would love to have the opportunity to be a roaster for a day or exchange information with other people in the industry. I’m envisioning something more than just a conversation – more of a hands-on experience. Like a mentorship program that might already be in the works… 😉

BD: Let’s say it’s the NCA Convention and we are hitting a cool, local coffee shop to catch up over a cup of coffee. What is your go-to order?

EB: Double-shot iced latte with oat milk and a splash of simple syrup.

National Cancer Survivor Month: Coffee’s Connection to Cancer Prevention and Treatment

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Regular readers here know that drinking coffee is associated with a wide array of health benefits and that the body of robust, independent scientific evidence built up over recent decades continues to grow stronger with each passing year. 

Coffee provides a wide range of health benefits.

In honor of National Cancer Survivor Month, it’s particularly fitting that we take a deeper look at the research associating coffee with a reduced risk of multiple cancers, as well as with improved health and longevity for cancer survivors.

Among the many major leading health authorities and independent organizations that have highlighted coffee’s unique health benefits is the World Health Organization (WHO). After a thorough review of existing evidence in 2015, WHO’s International Agency for Research on Cancer (IARC) confirmed that drinking coffee is associated with a reduced risk of cancers of the liver and uterine endometrium.

In 2020, the American Cancer Society updated its guidelines for diet and physical activity for cancer prevention, concluding that drinking coffee likely reduces the risk of multiple cancers including liver cancer, endometrial cancer, cancers of the mouth, pharynx, and larynx, as well as basal cell skin cancer and melanoma. 

Meanwhile, the American Institute for Cancer Research (AICR) has also confirmed coffee’s association with reduced risk of endometrial and liver cancers. Decaf drinker? You’ll be pleased to hear that AICR says most human studies show a similar reduction in cancer risk when looking at regular and decaf coffee. These are just some of the reasons why IACR recommends coffee as something to “eat regularly.”

These sentiments were echoed by the World Cancer Research Fund which found “strong evidence” that coffee reduces the risk of liver and womb cancers as well as evidence of reduced risk of mouth, pharynx and larynx, and skin cancers. In fact, coffee is the only antioxidant food shown to have a protective effect against melanoma. 

The benefits of drinking coffee don’t stop at reducing the risk of developing cancer – several studies have discovered a link between coffee consumption and improved outcomes after a cancer diagnosis. Research has found that coffee consumption is even associated with higher rates of survival in breast cancer survivors and slower rates of progression and death in patients with advanced or metastatic colorectal cancer. 

Seeing all this evidence of coffee’s unique health benefits, it may be surprising that researchers still don’t know exactly why we’re seeing these effects. 

Many attribute it to the anti-inflammatory and antioxidant properties of the approximately 1,000 naturally occurring compounds in coffee beans and hundreds more that develop during the roasting process. 

Coffee researchers have identified the need for more research into disease prevention and even the potential for clinical benefits of coffee for the treatment of cancer and other inflammatory diseases. 

There are plenty of motivations for drinking coffee: the great taste, the mood boost, the great taste, the cognitive benefits, and of course, the great taste (see what we did there?). But it can’t hurt to know that evidence supports adding coffee’s anti-inflammatory properties and health benefits to the long list of reasons to pour another cup. 

Coffee’s Journey through COVID-19: What Changed—and What Didn’t

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The COVID-19 pandemic turned everything on its head, from how people understood their health, to work schedules, travel ability, and more.

One routine that has stayed constant, however, was America’s love for coffee. COVID may have changed where and how Americans drink coffee, but never how much. The latest edition of the National Coffee Data Trends (NCDT) report, released last month and based on surveys conducted in January 2023, illustrates coffee’s continued recovery, renewed growth, and unique staying power as COVID-19 has moved out of its most acute phases.  

91% of past-week coffee drinkers now buy coffee away from home at least once per week.  

Unsurprisingly, due to quarantines and shifts to work from home in many industries, the pandemic resulted in a massive increase in drinking coffee at home and a similarly significant decrease in drinking coffee away from home.  

Between January and July 2020, coffee consumption outside of the home fell by almost 20%. While past-day coffee drinking away from home remains below pre-pandemic levels, it has rebounded almost 13% since then, showing a clear path toward recovery.  

Now that COVID restrictions have eased, coffee drinkers are returning to their pre-pandemic routines. 91% of past-week coffee drinkers now buy coffee away from home at least once per week.  

And, as Americans are getting back to work in offices, coffee is getting back to work too. In the most recent polling, 32% of Americans reported having an in-office coffee station, up 6% since mid-pandemic (January 2021).  

Coffee was not completely immune from lasting pandemic impacts, of course. Just like many restaurants continue to use QR-code menus, and office buildings keep refilling hand sanitizer dispensers, some new coffee habits appear to be here to stay.  

Source: 2023 National Coffee Data Trends

The Spring 2021 NCDT report (mid-pandemic), found that 30% of Americans had discovered new coffees they could enjoy at home, and 23% had purchased a new coffee machine for their household. For some coffee drinkers, trying new things meant doing less work at home and leaning into convenience: between January 2020 and January 2021, drive-through usage among coffee drinkers skyrocketed by nearly 30%.  

App usage also jumped significantly during the beginning of the pandemic. From January to July 2020, app usage among past-week coffee drinkers buying coffee outside the home jumped by more than 60%.  

The appeal of options like drive-through, apps, and delivery seems to have staying power. App usage (29% of past-week coffee drinkers) has declined somewhat from its peak in July 2020 (39%) but remains above the 24% observed in January 2020.  

Similarly, drive-through use (currently, 59% of past-day coffee drinkers who bought their coffee outside the home) has declined from pandemic peaks (62%) but remains well above the pre-pandemic rate of 48%.  

In the face of the unprecedented challenges brought on by COVID-19, coffee has proven its remarkable resilience. The coffee experience has transformed — as have many aspects of our daily lives — but coffee seems to have weathered the pressure of the pandemic and come out maintaining its position as America’s favorite beverage. 

Learn more about the NCA’s National Coffee Data Trends.

NCA Next Gen: Coffee & Chat with Jasmine Murphy of the J.M. Smucker Company

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As the NCA Next Gen Council transitions to the next wave of coffee leaders, we wanted to collectively introduce each council member and allow them to tell their coffee story. For our first Next Gen spotlight, Bent Dietrich from American Coffee Corp. sat down with Jasmine Murphy, Assistant Manager of Green Coffee Trading with The J.M. Smucker Company, to discuss her industry experience and what makes a career in coffee so great.

Bent Dietrich: How did you get started in coffee? What is your current role?

Jasmine Murphy: I have always been fascinated by the complexity and diversity of the coffee industry and was lucky enough to get my start in coffee by chance. After college, I landed a job in a lab working on ready-to-drink milk-based products. When a position opened on the coffee team, I jumped at the opportunity. With the help of an amazing mentor, I quickly learned the ins and outs of the business, from cupping to logistics.

Since then, I’ve had the privilege of working on some incredible projects and contributing to the coffee industry in meaningful ways. In my current role at The J.M. Smucker Co., I lead the sustainability work for such iconic brands as Folgers and Bustelo.

BD: What is your favorite aspect of working in the coffee industry?

JM: One of my favorite aspects of working in the coffee industry is the opportunity for learning and growth. I love the way that coffee brings together so many different disciplines from agriculture and chemistry to finance and hospitality. It’s an incredibly dynamic and diverse industry and I feel fortunate to be a part of it – the passion and community within the industry is exceptional. 

BD: As an NCA Next Gen-er, where do you see the industry heading? Are there any exciting developments, products, or innovations that really capture your interest?

JM: At the risk of sounding like a broken record, the developments and innovations in the sustainability space are the most exciting and relevant to me and my role. It is crucial that we as an industry — and the Next Gen specifically, as up-and-coming industry leaders — highlight and prioritize sustainability at every aspect of the supply chain. I am thrilled to see the progress and commitments consistently being made by the industry and cannot wait to see what comes next!

BD: One of the best things our industry does is provide the opportunity to travel. Whether it be to an NCA Convention, an origin trip, or visiting customers, do you have any memorable experiences that come to mind?

JM: One experience that comes to mind is when we were driving through Colombia with some colleagues to visit a coffee farm. The roads were treacherous (at least from this Ohioan’s perspective), and our car was struggling to make it up a steep switchback. Eventually, we got out and decided to watch and try to help the driver navigate without rolling off the hill. It reminded me of the dedication that goes into producing every cup of coffee and the challenges that producers face to bring us this amazing beverage. Experiences like this make me grateful for the opportunities the industry provides.

Jasmine Murphy in Colombia

BD: Speaking of conventions, I have to say the NCA Convention has really become a highlight of my year. It feels almost like a family reunion at this point. How has your experience been attending NCA Conventions?

JM: I fully agree — it feels like a family reunion! Being in the industry for 10+ years at this point, you get to know so many amazing people that you do not get to see face-to-face anywhere other than at the conventions. I always enjoy attending and it is honestly one of the highlights of my professional year too.

BD: How did you originally get involved with the NCA Next Gen?

JM: I first got involved by participating in NCA Next Gen events at the NCA Convention and SCA Expo.

BD: What has been your favorite part of working with the Next Gen group?

JM: It is difficult to pick one favorite part, but I would have to say it’s working with such a passionate group of people! The Next Gen has amazing ideas and solid plans to put those ideas into action.

BD: What is something you would like to see Next Gen focus on to help young professionals in the coffee industry?

JM: In my opinion, the Next Gen group can play a crucial role in creating a strong and supportive community that helps young professionals navigate the coffee industry. Spoiler alert: We are already hard at work creating a mentorship program to help foster a new generation of coffee leaders.

BD: Let’s say it’s the NCA Convention and we are hitting a cool, local coffee shop to catch up over a cup of coffee. What is your go-to order?

JM: Depending on the offerings at this cool, local coffee shop, I would either do a pour-over Ethiopian coffee, black, or a vanilla latte with oat milk.