[Homeroast] [homeroast]Tom, any comments on the symposium "The single serve market" session?

Edward Bourgeois edbourgeois at gmail.com
Thu Apr 15 20:26:17 CDT 2010

This was the session description.
***"The Single Serve Market :: Batch brewing, which defined brewed
coffee preparation for decades, is being challenged in both the mass
market and high-end specialty by a proliferation of new technologies
and a revival of old favorites. The advent of the K-cup®, the Clover®,
soluble innovations in Starbucks’ VIA™, the revival of Melitta® and
Chemex® pourover methods, all point to an exciting, paradigm-shifting
phenomenon and this two-part session will explore how brewing to
order, by the cup, is changing every part of the coffee business.

Session one will look at innovations like K-Cup®, Nespresso®, and VIA™
and how they’re making huge inroads into the at-home coffee
marketplace. Is this simply adding dimension to the at-home coffee
marketplace, or is this a microwaveable-popcorn style paradigm
shifter? We’ll be addressing these issues along with insiders in the
mass-market single cup brewing industry, evaluating consumption
trends, supply issues, and quality developments.

Session two will look at how cutting-edge, high-end coffee bars have
embraced single serve coffee preparations like the Clover®, siphon
bar, pourover bar, and other by-the-cup brewing systems. How are these
developments transforming the consumer experience of specialty coffee?
Are these workable ways to run a business, or just a good show? Is
this a fad, or is “brewing by the cup” here to stay? Join leaders in
the brew-by-the-cup retail movement in discussing and demonstrating
the mechanics of this transformation to the coffee retail

The whole K-cups, Pods, Via thing is really spooky. And it's catching
on in my area. Green Mt. is pushing the K-cups hard in the northeast

Ed Bourgeois aka farmroast
Amherst MA.

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