The coronavirus pandemic achieved in a few weeks what the owners of Folgers and Maxwell House have been trying to do for a decade: get people to brew coffee at home again.
The morning coffee ritual is one of the toughest consumer habits to change, food executives have long said. Once people got used to stopping at Starbucks or Dunkin’ on their way to work, they weren’t likely to switch things up, the thinking went.
That…
This post first appeared on wsj.com
