How can science help to create new value in coffee?

On October 9th 2013, the inaugural Nespresso Coffee Conversation took place in Naples, Italy, as part of the Cocotea conference. The Coffee Conversation brought together academic and industrial experts for an informed discussion around the topic ‘How can science help to create new value in coffee?’ From the Conversation, we conclude that there are three main areas of opportunity: First, better utilising the natural materials, processes and by-products in coffee production, such as by-products and the terroir; secondly optimising current processes and creating new experiences for consumers by adopting learnings from the wine industry and by trying to understand individual consumers; and thirdly, enhancing the product experience by educating consumers and by trying to better adapt the experience to consumers' expectations.