A new study by Dunkin’ Donuts and Career Builder have found that professionals working in the food and beverage service consume the most coffee out of all other fields. The Roast Magazine article titled “Coffee Workers Drink More Coffee at Work, Study Shows” states that:

The fields found to most require coffee for enhanced productivity were: Food Preparation/Service Workers, Scientists, Sales Representatives, Marketing/Public Relations Professionals, Nurses (Nurse, Nurse Practitioner or Physician Assistant), Editors/Writers/Media Workers, Business Executives, Teachers/Instructors (K-12), Engineering Technicians/Support, and IT Managers/Network Administrators. Of all the coffee-drinking professionals interviewed, 63 percent of workers said they drink two cups or more per workday, while 28 percent reported drinking three cups or more per day.

Photo by Nicocafe

Global warming in Latin America is more prevalent than ever , giving rise to fungus and it’s threatening coffee growing from Peru to Mexico. According to a recent article in Bloomberg Businessweeek, not only does this affect reduced production in coffee but also growth in consumption:

Growth in the consumption of packaged organic coffee in the U.S. has slowed, according to data from members of the Brattleboro, Vermont-based Organic Trade Association. U.S. sales rose 7 percent last year from 2012 to $349 million, down from 30 percent growth from 2011 to 2012, the association said. The growth rate will continue to decline this year due to the fungus and prices could increase as supplies diminish, it said. Other data show a more-than-fourfold rise in sales of U.S. organic single-serving coffee, the kind sold by Waterbury, Vermont-based Keurig Green Mountain Inc., to $3.58 billion in 2013 from $823 million in 2009, according to StudyLogic, a Cedarhurst, New York-based research company.