{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Craft coffee trend gets more boutique for 2016' data-url='/boclips/videos/5c54caf6d8eafeecae1a0325' data-video-url='/boclips/videos/5c54caf6d8eafeecae1a0325' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nCraft coffee trend gets more boutique for 2016\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eFOR CLEAN VERSION SEE STORY NUMBER: 4031966LEAD IN:Coffee lovers in the US are demanding an even more boutique brew than ever before.The American market is now so saturated with coffee shops that some are even offering customers the...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eFOR CLEAN VERSION SEE STORY NUMBER: 4031966LEAD IN:Coffee lovers in the US are demanding an even more boutique brew than ever before.The American market is now so saturated with coffee shops that some are even offering customers the choice of what altitude their coffee is grown at - all in a bid to offer the most bespoke coffee drinking experience.STORY-LINE: Make that a skinny decaf at 4000 feet please. The coffee obsession has reached a new peak, quite literally: coffee drinkers in the US can now order their brew depending on the altitude at which the beans were grown.Here at independent Back Alley Roasters coffee shop in North Carolina the baristas specialise in serving cold brew coffee - perfect for when the summer heat kicks in.Taylor Pilkington is enjoying his morning kick here. He says: \"I would call myself an amateur aficionado, amateur. But I can definitely tell a good cup of coffee. I really appreciate the work that goes into roasting and kind of the craft that coffee is now in our culture.\" Taylor is one of the new generation of coffee lovers demanding more choice from their brew.Of course, the popularity of independent boutique coffee doesn't mean the major players like Starbucks are missing out... in fact, many of the coffee lovers here admit there is a time and place for small and large coffee shops.Bekah Stoneking says: \"I am a gold card member at Starbucks. I definitely still go. But you go for a different reason. If I want a drink, I go there but if I want a cup of coffee I come here. I know that sounds a little silly because it's coffee that you're drinking at Starbucks but I think that's the difference. It's a drink versus just a good cup of coffee.\"But if you can't beat them join them.Spurred by the popularity of boutique coffee purveyors, Starbucks and other chains are taking steps to appeal to the growing ranks of coffee aficionados. They are experimenting with different roasting and brewing techniques, while providing more information about the origins of their customers' favourite drink. That includes where the coffee is from, as well as how and when it was roasted. While Starbucks Corp. isn't offering that level of detail yet, the Seattle-based chain has been working to burnish its reputation. It opened a high-end retail \"Reserve Roastery\" near its headquarters in 2014. For iced coffee, it also switched to \"cold brew\" rather than merely brewing hot coffee and chilling it. The moves by Starbucks come as smaller chains have touted techniques like \"nitro brew,\" which infuses nitrogen gas to create a creamier coffee, and \"pour over\" brewing, which essentially entails pouring hot water over grounds. Over in Maryland another independent coffee maker is trying to reinvent the way coffee is consumed.Chris Vigilante, the founder and CEO of Vigilante Coffee, was experimenting with roasting methods in a basement a few years ago but now he travels the world to hand-select beans. Vigilante Coffee has several locations throughout the Washington, D.C., area and his coffee is distributed nationwide. He explains: \"So these newer age, connected to the community, authenticity, let's be honest and real with one another, that's what draws people in and I think that's what's attractive about these young coffee companies in these different communities, is being so authentic and real and connecting with their community not just being a part of it to make money.\"The popularity of a new wave of smaller chains was enough that another major chain, Peet's, last year acquired Stumptown, based in Portland, Oregon, and Intelligentsia, based in Chicago. Both helped generate interest in different brewing methods and coffee origins. David Burwick, Peet's Coffee CEO says: \"So we want to offer different experiences to people through different concepts like Stumptown and Intelligentsia so we capture more than our fair share of all of these new consumers, these 18 to 34-year-olds who are coming very aggressively, very passionately into coffee.\"He adds: \"Those consumers want to go to many different coffee shops, many different cafes and enjoy coffee in many different ways. As we look toward the future we want to be able to satisfy those needs better than anybody and the best way to do it actually is not to try to completely change Peet's into something that we're not. We can still satisfy those consumers by doing what Peet's does really well but then we can bring in more consumers by being affiliated and being partnered with Stumptown and Intelligentsia.\"Duane Stanford is a beverage expert from Atlanta, he analyses trends in the drink industry.Stanford has looked carefully at the emerging trend of boutique coffee.He says: \"Now the trend in food and beverage is to think more about where your food comes from, what's in it, ingredients, authenticity, I mean those are all things you've seen in the craft beer movement, in the gourmet food movement and so it's natural that you would see coffee progress in the same way. As people care more about the ingredients and care more about how coffee is produced, what sort of labour is used to produce it in different parts of the world, then naturally they're going to migrate, a certain number of people will migrate to the kind of places that will provide that for you.\"Whether it's brewed at 4,000 or 2,000 feet coffee is still the daily kick many Americans look for to get them through their day.It's also the de facto drink of many social occasions, like these women getting together to share a joke.FOR CLEAN VERSION SEE STORY NUMBER: 4031966LEAD IN:Coffee lovers in the US are demanding an even more boutique brew than ever before.The American market is now so saturated with coffee shops that some are even offering customers the choice of what altitude their coffee is grown at - all in a bid to offer the most bespoke coffee drinking experience.STORY-LINE: Make that a skinny decaf at 4000 feet please. The coffee obsession has reached a new peak, quite literally: coffee drinkers in the US can now order their brew depending on the altitude at which the beans were grown.Here at independent Back Alley Roasters coffee shop in North Carolina the baristas specialise in serving cold brew coffee - perfect for when the summer heat kicks in.Taylor Pilkington is enjoying his morning kick here. He says: \"I would call myself an amateur aficionado, amateur. But I can definitely tell a good cup of coffee. I really appreciate the work that goes into roasting and kind of the craft that coffee is now in our culture.\" Taylor is one of the new generation of coffee lovers demanding more choice from their brew.Of course, the popularity of independent boutique coffee doesn't mean the major players like Starbucks are missing out... in fact, many of the coffee lovers here admit there is a time and place for small and large coffee shops.Bekah Stoneking says: \"I am a gold card member at Starbucks. I definitely still go. But you go for a different reason. If I want a drink, I go there but if I want a cup of coffee I come here. I know that sounds a little silly because it's coffee that you're drinking at Starbucks but I think that's the difference. It's a drink versus just a good cup of coffee.\"But if you can't beat them join them.Spurred by the popularity of boutique coffee purveyors, Starbucks and other chains are taking steps to appeal to the growing ranks of coffee aficionados. They are experimenting with different roasting and brewing techniques, while providing more information about the origins of their customers' favourite drink. That includes where the coffee is from, as well as how and when it was roasted. While Starbucks Corp. isn't offering that level of detail yet, the Seattle-based chain has been working to burnish its reputation. It opened a high-end retail \"Reserve Roastery\" near its headquarters in 2014. For iced coffee, it also switched to \"cold brew\" rather than merely brewing hot coffee and chilling it. The moves by Starbucks come as smaller chains have touted techniques like \"nitro brew,\" which infuses nitrogen gas to create a creamier coffee, and \"pour over\" brewing, which essentially entails pouring hot water over grounds. Over in Maryland another independent coffee maker is trying to reinvent the way coffee is consumed.Chris Vigilante, the founder and CEO of Vigilante Coffee, was experimenting with roasting methods in a basement a few years ago but now he travels the world to hand-select beans. Vigilante Coffee has several locations throughout the Washington, D.C., area and his coffee is distributed nationwide. He explains: \"So these newer age, connected to the community, authenticity, let's be honest and real with one another, that's what draws people in and I think that's what's attractive about these young coffee companies in these different communities, is being so authentic and real and connecting with their community not just being a part of it to make money.\"The popularity of a new wave of smaller chains was enough that another major chain, Peet's, last year acquired Stumptown, based in Portland, Oregon, and Intelligentsia, based in Chicago. Both helped generate interest in different brewing methods and coffee origins. David Burwick, Peet's Coffee CEO says: \"So we want to offer different experiences to people through different concepts like Stumptown and Intelligentsia so we capture more than our fair share of all of these new consumers, these 18 to 34-year-olds who are coming very aggressively, very passionately into coffee.\"He adds: \"Those consumers want to go to many different coffee shops, many different cafes and enjoy coffee in many different ways. As we look toward the future we want to be able to satisfy those needs better than anybody and the best way to do it actually is not to try to completely change Peet's into something that we're not. We can still satisfy those consumers by doing what Peet's does really well but then we can bring in more consumers by being affiliated and being partnered with Stumptown and Intelligentsia.\"Duane Stanford is a beverage expert from Atlanta, he analyses trends in the drink industry.Stanford has looked carefully at the emerging trend of boutique coffee.He says: \"Now the trend in food and beverage is to think more about where your food comes from, what's in it, ingredients, authenticity, I mean those are all things you've seen in the craft beer movement, in the gourmet food movement and so it's natural that you would see coffee progress in the same way. As people care more about the ingredients and care more about how coffee is produced, what sort of labour is used to produce it in different parts of the world, then naturally they're going to migrate, a certain number of people will migrate to the kind of places that will provide that for you.\"Whether it's brewed at 4,000 or 2,000 feet coffee is still the daily kick many Americans look for to get them through their day.It's also the de facto drink of many social occasions, like these women getting together to share a joke.Wake Forest, North Carolina - 10 March 20161. Mid of two women drinking coffee outside2. Wide of menu inside Back Alley Coffee Roasters 3. Close of Nitro Cold Brew sign4. SOUNDBITE: (English) Taylor Pilkington, Coffee Drinker from Wake Forest, North Carolina, voxpop\"I would call myself an amateur aficionado, amateur. But I can definitely tell a good cup of coffee. I really appreciate the work that goes into roasting and kind of the craft that coffee is now in our culture.\" 5. Close of Nitro Cold brew coffee in plastic glass6. SOUNDBITE: (English) Bekah Stoneking, Coffee Drinker from Wake Forest, North Carolina, voxpop\"I am a gold card member at Starbucks. I definitely still go. But you go for a different reason. If I want a drink, I go there but if I want a cup of coffee I come here. I know that sounds a little silly because it's coffee that you're drinking at Starbucks, but I think that's the difference. It's a drink versus just a good cup of coffee.\"7. Close of Taylor Pilkington drinking coffeeHyattsville, Maryland - 13 January, 20168. Wide of interior of Vigilante Coffee9. Close of espresso being poured10. Close of barista pouring latte11. Various of coffee dripping into filter bottle12. SOUNDBITE (English) Chris Vigilante, CEO, Founder, Vigilante Coffee:\"So these newer age, connected to the community, authenticity, let's be honest and real with one another, that's what draws people in and I think that's what's attractive about these young coffee companies in these different communities, is being so authentic and real and connecting with their community not just being a part of it to make money.\"13. Close of coffee being mixed and roasted14. Mid of man standing at roaster inspecting beans15. Mid of man pouring coffee beans into bag16. Over the shoulder of barista serving customer17. Mid of barista pouring coffee into cup zooms to cup18. Close of coffee19. Mid of man drinking coffeeAlameda, California - 25 February 2016 20. Mid of sign for Peet's Coffee and Tea21. Various of coffee being packaged on production line22. Set up shot of David Burwick, Peet's Coffee CEO tasting coffee23. SOUNDBITE: (English) David Burwick, CEO, Peet's Coffee \"So we want to offer different experiences to people through different concepts like Stumptown and Intelligentsia so we capture more than our fair share of all of these new consumers, these 18 to 34-year-olds who are coming very aggressively, very passionately into coffee.\"24. Pull of David Burwick tasting coffee25. Various of coffee being roasted on an industrial scale26. SOUNDBITE: (English) David Burwick, Peet's Coffee CEO\"Those consumers want to go to many different coffee shops, many different cafes and enjoy coffee in many different ways. As we look toward the future we want to be able to satisfy those needs better than anybody and the best way to do it actually is not to try to completely change Peet's into something that we're not. We can still satisfy those consumers by doing what Peet's does really well but then we can bring in more consumers by being affiliated and being partnered with Stumptown and Intelligentsia.\"27. Various of coffee being packaged on conveyer beltAtlanta, US - 21 January 201628. Various of people at coffee shop29. SOUNDBITE (English) Duane Stanford, beverage industry expert, Editor, Beverage Digest:\"Now the trend in food and beverage is to think more about where your food comes from, what's in it, ingredients, authenticity, I mean those are all things you've seen in the craft beer movement, in the gourmet food movement and so it's natural that you would see coffee progress in the same way. As people care more about the ingredients and care more about how coffee is produced, what sort of labour is used to produce it in different parts of the world, then naturally they're going to migrate, a certain number of people will migrate to the kind of places that will provide that for you.\"Long Beach, California - 11 March 201630. Wide of sign pointing to coffee 31. Close of women laughing and drinking coffee 32. Mid of man picking up coffee from counter33. Close of man pouring drink 34. 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id='concepts-heading'\u003eConcepts\u003c/h2\u003e\n\u003cdiv class='clearfix'\u003e\n\u003cdiv class='details-list concepts' data-identifier='Boclips::VideoDecorator' data-type='concepts'\u003econsumers, restaurants, business, coffee, food\u003c/div\u003e\n\u003cdiv class='concepts-toggle-buttons' data-identifier='Boclips::VideoDecorator'\u003e\n\u003cbutton aria-expanded='false' class='more btn-link' type='button'\u003e\n\u003cspan\u003eShow More\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-down ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003cbutton aria-expanded='true' class='less btn-link' style='display: none;' type='button'\u003e\n\u003cspan\u003eShow Less\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-up ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='additional-tags-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' 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role='region'\u003e\n\u003cdiv class='relative container mx-auto' id='lp-boclips-visitor-thumbnail'\u003e\n\u003ca class=\"block\" data-html=\"true\" data-placement=\"bottom\" data-trigger=\"click\" data-content=\"\u003cdiv class=\u0026quot;text-center py-2\u0026quot;\u003e\u003ca class=\u0026quot;bold\u0026quot; href=\u0026quot;/auth/users/sign_in\u0026quot;\u003eSign in\u003c/a\u003e or \u003ca class=\u0026quot;bold text-danger\u0026quot; data-posthog-event=\u0026quot;Signup: LP Signup Activity\u0026quot; data-posthog-location=\u0026quot;body_link_boclips\u0026quot; data-remote=\u0026quot;true\u0026quot; href=\u0026quot;/subscription/new\u0026quot;\u003eJoin Now\u003c/a\u003e\u003c/div\u003e\" data-title=\"Get Full Access\" data-container=\"body\" rel=\"popover\" tabindex=\"0\" aria-label=\"Play video: Craft coffee trend gets more boutique for 2016\" href=\"/subscription/new\"\u003e\u003cimg class=\"resource-img img-thumbnail img-responsive z-10 lp-boclips-thumbnail w-full h-full 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