Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to expand and to change in color, taste, smell, and density. As green coffee is more stable than roasted, the roasting process tends to take place close to where it will be consumed. This reduces the time that roasted coffee spends in distribution, giving it a longer shelf life.
Innovation and do-it on your own are trending concepts in coffee; for instance nitrogen-infused coffee is cold coffee brew (similar to beer). Companies like Starbucks are experimenting with nitrogen-infused coffee (cold coffee brew similar to beer) in United States and the concept is gaining popularity in United Kingdom as well.
The major driver for the coffee roaster market is the consumer preference for fresh, flavorful, and aromatic coffee, which the roasting process provides to the coffee bean. The vast majority of coffee is roasted commercially on a large scale, but small-scale commercial roasting has grown significantly with the trend toward single-origin coffees served at specialty shops.
The restraints for coffee roaster industry are the low shelf life of roasted coffee, as it loses the flavor due to the onset of staleness. Moreover, wide usage of instant coffee powders barricades the market growth, as they reduce the time of roasting and grinding. Opportunities in the coffee roaster market include the introduction of new blends of coffee flavors by global brands and advancement in coffee equipment technology.
Market segmentation is done based on the type of energy source, the capacity of the roaster, and product type. The energy source is either gas or electric. Most of the industrial scale coffee roasters use gas as a source of energy as it requires a large amount of power/energy to roast the bulk. The capacity of the coffee roasters ranges from home use, small scale, medium scale, to large scale, varying from ½ kg for home appliances to 4000 kg to industrial. Production type can be drum, hot air, stovetop, and other.
Consumers all over the world have a craving for caffeine, which can easily be satisfied by coffee, a healthy alternative to caffeinated fizzy drinks. The demand for fresh roasted coffee is high in Europe, which makes up 32.1% of the total coffee segment. North America, people prefer instant coffee and coffee is mainly prepared at home.
Major Players: GIESEN, TOPER, GENIO, PROBAT, NESCO, SONOFRESCO, AMBEX, BEHMOR, DISCAF and HOTTOP, amongst others.
Reasons to Purchase this Report
- Analyzing outlook of the market with the recent trends and Porter’s five forces analysis.
- Market dynamics, which essentially consider the factors that are impelling the present market scenario, along with growth prospects of the market over the forecast period.
- Market segmentation analysis, including qualitative and quantitative research, incorporating the impact of economic and non-economic aspects.
- Country-level analysis, integrating the demand and supply forces that are influencing the growth of the market.
- Competitive landscape involving the market share of major players, along with the key strategies adopted for development over the past five years.
- Comprehensive company profiles, covering the product offerings, key financial information, recent developments, SWOT analysis, and strategies employed by the major market players.
- 3 months analyst support along with the Market Estimate sheet (in excel).
1.1 Key Deliverables of the Study
1.2 Study Assumptions
1.3 Market Definition
2. Research Approach & Methodology
2.2 Research Designs
2.3 Study Timelines
2.4 Study Phases
2.4.1 Secondary Research
2.4.2 Discussion Guide
2.4.3 Market Engineering and Econometric Modeling
2.4.4 Expert Validation
3. Key Findings
4. Market Dynamics
4.1.1 Customer Preference for Fresh, Flavorful, and Aromatic Coffee
4.1.2 Raising Number of Coffee Outlets
4.1.3 Production of Wide Range of Roast Types
4.1.4 Growing Customer Interest in Home Roasting
4.1.5 Preference for Fresh Brewed Coffee as an Alternative to Caffeinated Fizzy Drinks
4.2.1 Low Shelf Life of Roasted Coffee Bean
4.2.2 Availability of Instant Coffee
4.2.3 Preference for Tea in Asian Countries
4.2.4 Emission of Toxic Gases and Particulate Matter during Roasting Process
4.3.1 Rising Demand for New Coffee Flavors
4.3.2 Advancements Being Made in Coffee Equipment Technology
5. Porter's Five Forces Analyses
5.1 Bargaining Power of Suppliers
5.2 Bargaining Power of Buyers
5.3 Threat of New Entrants
5.4 Threat of Substitute Products and Services
5.5 Degree of Competition
6. Market Segmentation
6.1 By Product Type
6.1.2 Hot Air
6.1.3 Stove Top
6.2 By Type of Energy Source Used
6.3 By Volume Capacity
6.3.1 Home Use
6.3.2 Small Scale
6.3.3 Medium Scale
6.3.4 Large Scale
6.4 By Geography
6.4.1 North America
184.108.40.206 United States
6.4.4 South America
220.127.116.11 South Africa
7. Competitive Landscape
7.1 New Product Launches
7.2 Most Active Companies in the Past Five Years
7.3 Market Share Analysis
8. Company Profiles