The CQI Coffee Corps program represents the very best of the coffee sector. Coffee Corps volunteers embody a spirit of generosity and collaboration that has expanded opportunities for producers and made our industry stronger.
Sukari Spirits positions itself as an originator and innovator of all-natural, ultra-premium spirits, with a focus on clean formulations and elevated drinking rituals.
I wanted to create a cafe where people could come get a cup of coffee and meet a stranger that could become a friend. I understood that deep and lasting friendships are built on common themes and being able to confide in each other - the good and the bad that you're going through in life.
When Japanese sesame oil brand Kadoya Seiyu demonstrated that combining sesame oil and coffee is an option, foodies took notice. The unexpected addition can lend a creamy, smooth texture to a regularly prepared cup of Joe, and the smell of this combination will greet you before the first sip reaches your lips. As added incentive to experiment with this unique duo, sesame oil boasts a line-up of promising health benefits.
Coffee byproducts offer a promising, cost-effective and environmentally sustainable alternative for improving the functional and ecological performance of bio/edible films. These agro-industrial residues exhibit a richness in biofunctional compounds such as polyphenols, caffeine and dietary fibers, which contribute significant antioxidant, antimicrobial and UV-barrier properties, making them ideal candidates for applications in active food packaging.
The UN General Assembly adopted the resolution March 10, while inviting the UN Food and Agriculture Organization (FAO) to help facilitate the annual observance in collaboration with relevant organizations, particularly the International Coffee Organization (ICO).
Where larger, electric espresso machines generate the pressure and heat needed for espresso inside their massive housings, the Flair takes a different approach. A large lever sits atop a small stack of brewing equipment, and you use that lever to create the bars of pressure necessary to get espresso. There's a chamber for your grounds and another atop it for hot water.
A good cup of coffee (decaf included) delivers on all fronts: Flavor, acidity, body, sweetness, and balance, aka The Pleasure Principle. The infamously-snobbish coffee élite might maintain that decaf drinkers aren't "real coffee fans." But, as a veteran barista, I would argue that the opposite is actually true: Only the most diehard bean-heads tread decaf domain.
Toast said the analysis is based on same-store restaurant sales from January 2024 through December 2025 across a cohort on its platform, which served about 164,000 locations as of Dec. 31, 2025. The biggest declines through 2025 were found in green tea (-4.9%), black tea (-3.4%), hot drip coffee (-3.3%) and regular soda (-2.3%).
My denomination is good, old-fashioned drip coffee. That's what I drink first thing, before I even think about crafting a shot of espresso. I'm WIRED's lead coffee writer and I've developed a deep fondness for coffee's many variations, from espresso to Aeropress to cold brew. But "coffee" to me, in my deepest soul, still means a steaming mug of unadulterated drip.
Discourse Coffee Workshop voted to unionize under the Milwaukee Area Service and Hospitality Workers Organization (MASH). WUWM reported the company voluntarily recognized the union without a National Labor Relations Board election after more than 70% of Discourse's 23 employees signed union authorization cards, with bargaining expected to begin soon.
Welcome to DCN's Weekly Coffee News! Subscribe here for all the latest coffee industry news. Also, check out the latest career opportunities at CoffeeIndustryJobs.com. "Room for Cream" Coffee Docuseries Launches on YouTube Filmmaker and performer Grant Garry has launched Room for Cream, an unscripted documentary web series framed around human connection and coffee, with episodes filmed at Pasadena's Jones Coffee Roasters and on farms in Guatemala. New episodes are releasing weekly on Grant Garry's YouTube channel.
Moving to having a dedicated app for people's phones is something I've been planning for some time. The way of accessing the community is new, but the community has deep roots. Building on Roasting Lab's three-year run as a subscription-based professional development and networking hub, the apps are designed to make the platform easier to use day to day, extending its focus on community mentorship, guidance and practical advice for roasters of all skill levels.
Whether you prefer a classic flavor like caramel or want something a bit more unique like French toast, we tried to cover the gamut of flavors. We ranked each latte based on how accurate the flavor was to its description and its overall sweetness level (meaning, was it a pure sugar bomb or was espresso the only flavor present? - balance is key) to crown the best of the best.
Coffee brimming with lemon myrtle cream. Matcha banked with strawberry-lychee foam. Cold brew with choc-orange froth thick enough to stuff a pillow. Every caffeinated drink I've ordered in Sydney recently has the appearance of a generously frosted cake. It's a trend you'll see or sip across Australia, from Toasted Carine's iced latte with maple cold foam in Perth to Le Bajo's chilled oolong tea with raspberry cream in Melbourne.
Camp Coffee Shop offers a level of access and connection you just can't get at a big trade show. Instead of rushing between crowded booths and packed lectures, attendees spend real time working through their own business challenges with instructors and peers.
