Page 2 - Something's_Brewing_Nov_Dec(Final)(6Dec22)

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NOVEMBER/DECEMBER . 2022 | VOL.27

Chairman's Comment

Welcome everyone to the latest issue of “Something’s Brewing” magazine. I really hope that you
enjoy reading it over a coffee, hot chocolate or a nice cuppa.

We have all seen the price for almost everything skyrocket recently due to a variety of reasons,
but I was surprised to read that the price of coffee as a commodity in November was much
lower than its historical average - in some cases by as much as 30% on the commodity trade
floor.

After doing a little research I have discovered that this is due to good weather, big harvests and

lowering of production costs. I have no idea how production costs have lowered when
everything else has risen but be in no doubt that your cup of coffee has not been affected.

The undeniable issue is one of the transport costs, fuel and labour as well as exchange rates. Of
course, the tax burden and general business costs also play a part.

The rate for a Barista has also risen sharply this last year due to available labour. Having a well-
trained and skilled barista can make a huge difference to the value for money that you receive.

I recently paid £15 in London for two unimpressive Latte (not sure if there is a plural ?). Yes, I
had a choice but I was reflecting on the margin in this establishment whilst sipping my cold
beverage. I have no issue with people making money as that is what business is for but I wonder
in this case if the staff were paid over the going rate or maybe the rent on the building dictated
such a price.

I would be interested in feedback on the local price of a coffee from our readers twinned with
its quality from say 5 stars down to 1 star so that we can gauge value rather than price. A 1-star
coffee at £7.50 gives a value score of 7.50, a 5-star coffee at £3 gives a value of 15 and so on.

It would be fun to see how the multiple chains would fair on this style of simple research.
I hope that we can get this out on our social media and linked feeds and gather as much
research as possible for publication at a later date.

Meanwhile, I wish you all the compliments of the season.

All the best,

Steve Slark

chairman@beveragestandardsassociation.co.uk