Americans are drinking more but spending less on coffee


Almost one quarter of Americans now have Keurig-style machines in their homes

According to a biannual report on coffee released by the USDA, coffee consumption is declining in the United States for the first time since 2009-2010 as coffee consumption will drop in 2015-16 from 24 million 60kg bags to 23.7 million.

Another report this year by Reuters states that Americans will spend more money on coffee in 2016 $13.6 billion compared to 2014 which they spent $11.4 billion. Almost one quarter of Americans - up from 15 percent in 2014 - now have Keurig-style machines in their homes and instead of making a pot of drip coffee for themselves each morning - and pouring half down the sink - people are moving towards single-serve options.

But do coffee and tea offer any health benefits? According to Jan Patenaude who is a registered dietitian and food sensitivity specialist, they both have benefits and some risks. Patenaude mentions that, “if people are not caffeine sensitive, they both contain some great antioxidants.” When it comes to coffee consumption, positives include a “decreased risk of diabetes and other health issues while downsides can be triggers for health problems in sensitive people, trigger for migraines, etc.” And for teas, both black, green and herbal benefits include increase antioxidant intake while risks include tannins causing indigestion or caffeine causing insomnia.

Speaking of Keurig, what’s new on their end?

In terms of their hot brewing systems, Keurig recently introduced the K200 series in June 2015 to their line of hot beverage systems which include the K350, K450 and K550.

The new smaller system’s key features include a 40 oz. water reservoir, 2” touch display Screen, compact size and is available in seven colors. Featuring revolutionary Keurig 2.0 Brewing Technology,™ designed to read the lid of each K-Cup® or K-Carafe® pod to brew the perfect beverage every time. it allows you to brew a 4-cup carafe with the same ease and convenience of brewing a single-serve cup - all at the touch of a button.

For all of the hot brewing system models, users can choose over 500 varieties of coffee, tea, specialty beverages, and even iced beverages — from over 75 brands including: Caribou, Donut Shop, Dunkin Donuts, Green Mountain Coffee, Starbucks, Swiss Miss and TAZO.

And for recent news in their line of hot brewers, Keurig announced their Pantone Color of the Year brewer and travel mug offerings that will be available to consumers early next year.

After much success with its hot beverage systems, Keurig debuted its Keurig KOLD in late September. The cold soda and beverage machine currently features a total of 27 skus that cover: craft sodas, sodas, sports drinks, flavored waters, iced teas, mixers and seltzers.

You can now have some classic cold drinks at home simply with the push of a button. Some of the classics already available are beverages from The Coca-Cola Company and Dr Pepper Snapple Group.

The futuristic-looking machine costs $299; most Keurig KOLD pods retail for $3.99 for a box of four, and mixers are $5.49 for four.

Similar to the coffeemaker, Keurig KOLD uses small pods – which hold syrup and, if your drink is carbonated, carbonation beads – and a smart chilling method to make a cold drink of your choice in about a minute.

Unlike other cold beverage machines, with Keurig KOLD there is carbonation without a CO2 canister. The Keurig KOLD utilizes Karbonator beads, which are contained within the pod and hold beverage-grade CO2, which is released into the beverage during the drinkmaking process. It cools water internally without chemicals, delivering chilled beverages at an ideal temperature of about 39 degrees Fahrenheit.

And if you are looking for an easy way to make delicious cocktails, Keurig has released two new lines of cocktail mixers for use in your Keurig KOLD drinkmaker. These two new brands include premium margarita and mojito beverage mixers which are fresh-made cold and ready to enjoy with the addition of your choice of spirits.

By: Jarone Ashkenazi