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The article discusses the emerging world of specialty coffees and the role played by roasters in the revival. Also discussed is the attention to detail, from the growing stage right up to unique packaging which weaves the story of the bean from inception to the cup.

The article discusses coffee packaging and how it has changed over time. It mentions that there used to be a 2-ounce (oz) vacuum package sample bag popular in the 1990s which served as a sample brew and is now replaced by a 4-oz package. The trending new packaging is also said to focus on two benefits, such as its environment and shelf appearance.

The article presents the errors made by coffee makers in the U.S. that started to employ automation. These includes importing a machine from another country due to its cheaper price. It notes investing on new equipment believing that it will help the company grow its business. It mentions using used equipment manufactured by well-known manufacturers.

The article discusses advances in coffee packaging technology. It talks about the block bottom bags, vacuum packaging of green coffee beans and some environmentally friendly packaging. It states that block bottom bag is a traditional side-gusseted bag with the best of the stand-up pouch. It mentions the Biotre technology which uses cellophane made from cellulose, and the rougher look of paper printing as natural and environmentally friendly packaging.

The article offers insight on the emergence and development of single-serve cup form of coffe and/or tea delivery. It notes the convenience brought by single-serve cup delivery system in the industry. It mentions the assessment of the quality of automatic and semi-automatic single-serve cup making manufacturers and cup filling manufacturers in Asia.

The article presents the author's views on the opportunities for the single serve cups on specialty coffee. The author cites the negative feedback he received about the poor quality of the K-Cup coffee which he viewed that has shown that consumers will pay for convenience. The author believes that to sell quality coffee in single serve cups and to address convenience are the primary goals of the premium coffee community.