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2026-10-31 19:20:54 GMT

Coffee Gear That’s Scary Good
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. This week's selection of gear is...
https://sprudge.com/coffee-gear-thats-scary-good-1535418.html
#sprudge
#rss #feeds #linksharing #qwibbit

2026-10-29 20:53:15 GMT

Kerry Opens Massive Roasting and Extraction Plant in Pennsylvania
Global taste and nutrition company Kerry cut the ribbon on a 48,600-square-foot coffee roasting and extraction facility near Bethlehem, Pennsylvania, in September, significantly expanding the company’s North American coffee production...
https://dailycoffeenews.com/2026/10/29/kerry-opens-massive-roasting-and-extraction-plant-in-pennsylvania/
https://dailycoffeenews.com/wp-content/uploads/2026/10/Kerry-Bethlehem-factory-620x465.jpg
#pennsylvania #northamerican #bethlehem #september
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2026-10-29 19:32:24 GMT

Bodum Recalls 5.9 Million French Presses After Burn Reports
Bodum USA is recalling approximately 5.9 million French press coffee makers in the United States sold during a 52-year span. The recall follows 70 reports of glass carafes breaking during...
https://dailycoffeenews.com/2026/10/29/bodum-recalls-5-9-million-french-presses-after-burn-reports/
https://dailycoffeenews.com/wp-content/uploads/2026/10/Bodum-French-press-620x400.png
#millionfrench #bodum #unitedstates #usa
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2026-10-29 18:52:42 GMT

Tin Is In With Earnest Pursuit Coffee Roasting In New York City
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Coffee tins from Earnest Pursuit Coffee Roasting in New York City, New York.
https://sprudge.com/tin-is-in-with-earnest-pursuit-coffee-roasting-in-new-york-city-1528237.html
#newyork #yorkcity #earnestpursuit #coffeeroasting #sprudge
#rss #feeds #linksharing #qwibbit

2026-10-29 14:09:45 GMT

You Can Have Exactly One Cigarette With Your Espresso Martini (It’s Fine)
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. A bar in Washington DC lets you order one cigarette with your espresso martini.
https://sprudge.com/you-can-have-exactly-one-cigarette-with-your-espresso-martini-its-fine-1527696.html
#rss #feeds #linksharing #qwibbit

2026-10-29 10:11:52 GMT

Kilo Coffee Weighs Every Detail at New Dallas Cafe
Meticulously measured approaches to brewing and service are at the center of Kilo Coffee, a new high-end specialty coffee bar that opened in September in Dallas. At the Snider Plaza...
https://dailycoffeenews.com/2026/10/28/kilo-coffee-weighs-every-detail-at-new-dallas-cafe/
https://dailycoffeenews.com/wp-content/uploads/2026/10/Kilo-Cafe-coffee-Dallas-University-Park-inside-620x465.jpg
#kilocoffee #sniderplaza #september
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2026-10-29 08:17:47 GMT

Questions to Ask Before Buying a Used Coffee Roaster
Used roasters have quietly become one of the most common ways smaller roasters and cafes get their first serious machine. They typically cost less than new equipment, they show up...
https://dailycoffeenews.com/2026/10/28/questions-to-ask-before-buying-a-used-coffee-roaster/
https://dailycoffeenews.com/wp-content/uploads/2026/09/roasted-coffee-2-620x409.jpg
#used
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2026-10-29 06:23:45 GMT

Design Details: The Calming Mesh Tunnel at % Arabica Shanghai
Welcome to Design Details, an ongoing editorial feature in Daily Coffee News focused on individual examples of coffee shop architecture, interior design, packaging design or branding. If you are a...
https://dailycoffeenews.com/2026/10/28/design-details-the-calming-mesh-tunnel-at-arabica-shanghai/
https://dailycoffeenews.com/wp-content/uploads/2026/09/Arabica-EXPO-Shanghai-1-620x465.jpg
#designdetails #dailycoffee
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2026-10-28 21:48:20 GMT

Third Wave Water Celebrates A Decade Of Better Coffee With Limited-Edition Anniversary Box Featuring Onyx Coffee Lab
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Commemorative collection honors the company’s beginnings and a longstanding relationship rooted in better brewing water.
https://sprudge.com/third-wave-water-celebrates-a-decade-of-better-coffee-with-limited-edition-anniversary-box-featuring-onyx-coffee-lab-1530132.html
#water #sprudge #commemorative
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2026-10-28 20:25:51 GMT

Tio Fallen Of Three Keys Coffee: The Sprudge Twenty Interview
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. An interview with 2026 Sprudge Twenty inductee Tio Fallen of Three Keys Coffee in Houston, Texas.
https://sprudge.com/tio-fallen-of-three-keys-coffee-the-sprudge-twenty-interview-1278668.html
#threekeys #sprudgetwenty #keyscoffee #tiofallen #interview #texas #houston
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2026-10-28 16:10:14 GMT

New Balance And Todd Snyder Team Up For A New Coffee Sneaker
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. The Coffee Pack by New Balance and Todd Snyder is out now.
https://sprudge.com/new-balance-and-todd-snyder-team-up-for-a-new-coffee-sneaker-1524009.html
#toddsnyder #newbalance #sprudge #pack
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2026-10-27 21:08:26 GMT

Sign Up For Sprudge Maps! Get Your Cafe Featured On Sprudge!
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Sign up your cafe today.
https://sprudge.com/sign-up-for-sprudge-maps-get-your-cafe-featured-on-sprudge-1524072.html
#sprudge #sign
#rss #feeds #linksharing #qwibbit

2026-10-27 17:33:40 GMT

AI Coffee Defect Detector Gets Much Smarter When It Flips the Beans
A new prototype coffee inspection system combines AI and a simple mechanical idea — flipping coffee beans over — to capture more data to improve defect detection. The prototype was...
https://dailycoffeenews.com/2026/10/27/ai-coffee-defect-detector-gets-much-smarter-when-it-flips-the-beans/
https://dailycoffeenews.com/wp-content/uploads/2026/08/green-coffee-620x414.jpg
#defect #beans #ai
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2026-10-27 17:01:29 GMT

Blueprint Coffee Is Giving Tariff Refunds Back To Their Customers
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Blueprint is offering a 5% discount on coffee purchases until their tariff refund runs out.
https://sprudge.com/blueprint-coffee-is-giving-tariff-refunds-back-to-their-customers-1504991.html
#coffee #sprudge
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2026-10-27 15:38:56 GMT

Lovr Boys Cafe & Roastery is Pouring Hearts in Bonita Springs, Florida
Home is where the hearts are for Lovr Boys Cafe & Roastery in Bonita Springs, Florida. Between Adirondack-green walls, the 2,000-square-foot coffee shop that opened in late August includes a...
https://dailycoffeenews.com/2026/10/27/lovr-boys-cafe-roastery-is-pouring-hearts-in-bonita-springs-florida/
https://dailycoffeenews.com/wp-content/uploads/2026/10/Lovr-Boys-Cafe-Roastery-Bonita-Springs-2-620x411.jpg
#bonitasprings #boyscafe #lovrboys #florida #roastery #hearts #august
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2026-10-27 11:31:20 GMT

DiFluid RS Extract Expands the Temperature Range for Coffee TDS
Chinese coffee analysis equipment maker DiFluid has rolled out a new professional refractometer called the RS Extract for measuring total dissolved solids (TDS) in brewed coffee. The device can also connect...
https://dailycoffeenews.com/2026/10/26/difluid-rs-extract-expands-the-temperature-range-for-coffee-tds/
https://dailycoffeenews.com/wp-content/uploads/2026/10/DiFluis-RS-Extract-2-620x349.jpg
#tds #difluid
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2026-10-27 09:49:05 GMT

U.S. Coffee Drink Calories Climbed 40% in 15-Year Span
U.S. adults consumed nearly 40% more calories from coffee drinks in 2018 than they did in 2003, despite drinking roughly the same amount of coffee, according to a new study...
https://dailycoffeenews.com/2026/10/26/u-s-coffee-drink-calories-climbed-40-in-15-year-span/
https://dailycoffeenews.com/wp-content/uploads/2026/10/iced-coffee-cream-1-620x427.jpg
#rss #feeds #linksharing #qwibbit

2026-10-26 22:16:36 GMT

Seidy Selivanow Of Kafiex Roasters: The Sprudge Twenty Interview
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. An interview with 2026 Sprudge Twenty inductee Seidy Selivanow of Kafiex Roasters in Vancouver, Washington.
https://sprudge.com/seidy-selivanow-of-kafiex-roasters-the-sprudge-twenty-interview-1278632.html
#kafiexroasters #sprudgetwenty #seidyselivanow #interview #washington #vancouver
#rss #feeds #linksharing #qwibbit

2026-10-26 21:43:03 GMT

Acidity vs sweetness: How basket design affects espresso extraction
Estimated reading time: 9 minutes
Key takeaways
Perceived sweetness in espresso comes from body, lipids, and crema.
Bright acidity needs sweetness and body to avoid tasting sour.
IMS-Filtri’s NT basket adds clarity, while the Big Bang adds sweetness.
Treat filter baskets as an extraction variable and redial the grind setting when switching between them.
When an espresso tastes too sharp or too thin, baristas usually start with the coffee or the recipe. They adjust the grind size or change the brew ratio, expecting a different result. Yet two shots pulled from the same coffee, with the same dose, yield, and time, can still taste very different, and the filter often explains why.
The filter basket determines how water leaves the coffee puck. Its hole count, perforation pattern, and surface finish all influence flow rate, contact time, and body, which in turn shape how drinkers perceive acidity and sweetness.
“Acidity and perceived sweetness are not fixed traits of the bean: they depend on how we extract it,” says Davide Spinelli, a coffee and cacao consultant with over 20 years of experience across the coffee supply chain. Davide is also a CQI Instructor, Evolved Q Grader Instructor, IMS-Filtri Brand Ambassador, and R&D collaborator.
“The basket should be treated like grind size, temperature, or any other recipe parameter,” he adds. “It’s a lever to be used consciously to design the flavour profile.”
You may also like our article on how filter baskets and screens affect espresso extraction.
Redefining acidity and perceived sweetness in espresso
Sweetness in espresso has little to do with dissolved sugar. Instead, the palate detects it through several signals at once: taste, retronasal aroma, and the physical feel of the liquid.
“In espresso, sweetness is largely a sensory construction, not a matter of dissolved sugars,” Davide explains.
Three factors contribute to most this effect. The first is the body. In one sensory evaluation of espresso, adding sucrose increased both perceived sweetness and body. The relationship also works in reverse, so a heavier or thicker shot tastes sweeter.
The second is lipid suspension. In a model drink with wine-like acidity, researchers found that adding 0.1% phospholipids produced a detectable change in taste and mouthfeel in a triangle test. Davide compares the effect to the difference between chocolate and cocoa: more suspended lipids give a rounder texture, while fewer leave the cup tasting dry.
The third is crema. One espresso study found that a standard crema layer supports the release of pleasant volatile compounds, whereas too much crema pushes “roasted” notes to the front.
Distinguishing bright acidity from sourness
Acidity, meanwhile, often depends on who is tasting the espresso. Many consumers associate the word “acidic” with sourness. Professionals, on the other hand, see good acidity as a source of freshness, brightness, and structure, much like sommeliers assess wine.
The chemistry overlaps, too. Espresso contains citric, malic, tartaric, and acetic acids, the same organic acids that researchers have studied in juices and wines. Research comparing specialty and commodity coffees found that organic acid concentration predicted perceived acidity in specialty lots, while chlorogenic acids drove perceived sourness in commodity coffee.
According to Davide, the difference between bright and sour comes down to balance. “When acidity is supported by sweetness and body, it’s refreshing,” he says. In an under-extracted shot, however, the same acids lack that support and taste sharp and drying.
To help baristas tell acidity and sourness apart, Davide asks four questions during tastings:
Does the shot make you salivate and leave your mouth clean?
Does the acidity have a recognisable shape, such as citrus, red fruit, or apple, with sweetness underneath?
Does it finish cleanly and persistently, or does it vanish and leave astringency behind?
What happens when extraction runs longer? If sourness falls and sweetness rises, the fault was under-extraction. If the acidity stays and integrates, it’s part of a coffee’s flavour profile.
Why the filter basket matters for espresso extraction
Flow rate, contact time, body, and lipid emulsion all influence how we perceive espresso, and the filter basket’s hole count, pattern, and surface finish determine where water leaves the puck.
As a result, Davide treats the basket as a recipe parameter alongside grind size and water temperature, rather than a passive holder for ground coffee.
Comparing two basket designs
IMS-Filtri’s Cylindrical NT and Big Bang baskets share a 58mm base and a 49mm perforated area, yet they release water in opposite ways. The NT spreads outflow evenly across the base, while the Big Bang draws it towards the centre.
This is because the Cylindrical NT’s hole pattern is uniform across the base, while the Big Bang’s is concentrated towards the centre. The former helps extract espresso with greater clarity and more defined acidity, while the Big Bang produces a rounder body with more perceived sweetness.
With dose, yield, and target time fixed, the two baskets respond differently to puck preparation. With the NT, outflow “is distributed across the entire base”, Davide explains, so a less dense zone, a poorly compacted edge, or a clump “immediately finds a direct escape route”. The NT therefore rewards precise distribution and tamping with a clearly defined cup, but it also exposes small flaws in espresso preparation.
The Big Bang, by contrast, has fewer exit points around the basket’s edge, where water naturally flows faster against the wall. This produces a centred, cohesive stream that tolerates minor distribution errors. “The Big Bang doesn’t eliminate channelling caused by poor prep, but it dampens its effect in the cup,” Davide says.
This matters because channelling forces water through a few paths in the puck, which keeps extraction yield low even at high flow rates.
Puck resistance still comes mainly from the coffee bed. However, the Big Bang’s smaller open area and central convergence change the flow rate enough to shift shot time.
The NT’s Nanoquartz coating protects against corrosion and oil build-up. In Davide’s experience, it also dissipates heat better, which lets baristas run a shot longer or hotter while keeping the cup clean.
Redialling when you switch baskets
Because different filter basket geometries change flow rate, baristas need to adjust grind size when switching between them to keep shot time steady. Davide follows five steps:
Keep dose, yield, temperature, and puck preparation fixed, and change only grind size.
Choose a basket height that suits the dose, so headspace stays comparable. For example, the 23.5mm Big Bang suits 17g to 19g of dark roast, 18g to 20g of medium roast, and 19g to 21g of light roast.
Pull a reference shot at the current grind setting and note how far it misses the target time.
Make small corrections one at a time. Two or three shots are usually enough.
Confirm the result with a refractometer and a tasting.
“The most common mistake is skipping redialling and attributing a difference to the filter that actually stems from brew time,” Davide says.
A few seconds either way changes the contact time between water and coffee, which skews the comparison. The second most common error is changing the dose to compensate, which alters the recipe altogether.
Practical applications for choosing different espresso baskets
A high-altitude natural Ethiopian coffee shows how this works in practice. A study validating The Espresso Protocol as a sensory evaluation method gave the highest quality score to an Ethiopian coffee with a fruity, floral, sweet aroma; a creamy body; juicy acidity; and a persistent finish. This profile combines vibrant fruit with enough body and sweetness to support it.
Davide starts with one question: what should the guest remember about this coffee?
When a coffee is already balanced, the NT helps bring its origin characteristics forward. It suits single-origin menus, tastings, guests familiar with specialty coffee, and espresso served on its own, with defined berry and floral acidity.
Davide switches to the Big Bang in three situations:
When the fruit becomes overpowering, with alcoholic or fermented notes, or acidity that “pricks” rather than refreshes
When the coffee mainly goes into milk-based drinks or reaches a “mainstream” audience
When the roast is very fresh, and the coffee still tastes unsettled
In each case, the centred perforation pattern softens the fruit and “shifts the cup toward a jam-like sweetness”, closer to marmalade than fresh berries.
The same approach helps cafés serve customers who find bright acidity unpleasant. Rather than asking the roaster for a darker profile or changing the brew ratio, baristas can switch to the Big Bang. Its flow pattern rounds out sharp notes and adds tactile sweetness through body and lipid suspension, while the recipe stays the same. Davide also notes the cost difference: a new basket costs far less than a new espresso machine, a reformulated blend, or a change in supplier.
Making basket selection part of the daily dial-in
For head baristas, Davide recommends treating the basket as a standard parameter in every dial-in and building three habits:
Writing the basket on the recipe card next to dose, yield, time, and temperature.
Marking each basket, or assigning it to a dedicated portafilter, so all staff can identify it.
Setting a default basket for each coffee and keeping the alternative as a correction tool.
To check whether the choice is working, Davide tracks four measures:
Extraction data, including TDS, extraction yield, and brew time at equal dose and yield
A structured sensory panel that scores crema, aroma, intensity, sweetness, bitterness, body, acidity, and aftertaste on a five-point scale
Consistency of brew times across baristas and throughout the day
Guest response, including discarded shots, remade drinks, comments about acidity, and sales of straight espresso
Filter basket choice doesn’t replace good puck preparation; distribution, tamping, and cleanliness still come first. Once those are in place, however, filter geometry gives cafés another way to adjust puck resistance, flow rate, and flavour to suit their customers, all without changing the coffee.
For baristas who want to start experimenting, Davide recommends a simple kit: two filters, a refractometer, and a blind tasting.
Enjoyed this? Then read our article on how espresso is changing.
Photo credit: IMS-Filtri
Perfect Daily Grind
Please note: IMS-Filtri is a sponsor of Perfect Daily Grind.
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The post Acidity vs sweetness: How basket design affects espresso extraction appeared first on Perfect Daily Grind.
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#sweetness #espresso #acidity #basket #extraction #davide #bigbang #instructor #graderinstructor #davidespinelli
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2026-10-26 18:15:02 GMT

Pan Wei Of China Is The 2026 World Barista Champion
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. This is Pan Wei's second year competing at the World Barista Championship.
https://sprudge.com/pan-wei-of-china-is-the-2026-world-barista-champion-1523583.html
#worldbarista #panwei #sprudge
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2026-10-25 16:02:06 GMT

Is There Anything Scarier Than Running Out Of Coffee?
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. A weekly curated selection of coffees from the Sprudge Roaster's Village.
https://sprudge.com/is-there-anything-scarier-than-running-out-of-coffee-1508643.html
#coffee #sprudgeroaster #village
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2026-10-24 14:57:56 GMT

Learn More About The Coffee Supply Chain In The Green Room
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. An all-access pass to the inner workings of the coffee supply chain.
https://sprudge.com/learn-more-about-the-coffee-supply-chain-in-the-green-room-1508648.html
#supplychain #coffeesupply #sprudge
#rss #feeds #linksharing #qwibbit

2026-10-23 21:46:53 GMT

Researchers Created A Way To Turn Coffee Parchment Into Highly Sought After Cellulose
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. It creates a highly sought-after biomaterial.
https://sprudge.com/researchers-created-a-way-to-turn-coffee-parchment-into-highly-sought-after-cellulose-1492471.html
#highlysought #coffee #sprudge
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2026-10-23 20:32:47 GMT

Milk Brew Hesitation And Trepidation On The Coffee Sprudgecast
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. We're milk brewing on the Coffee Sprudgecast.
https://sprudge.com/milk-brew-hesitation-and-trepidation-on-the-coffee-sprudgecast-1508563.html
#coffeesprudgecast
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2026-10-23 19:24:42 GMT

Weekly Coffee News: New 20-Kilo Roasters + War Impacting Coffee Trade
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. Mill City Ships First 20-Kilogram M-Series...
https://dailycoffeenews.com/2026/10/23/weekly-coffee-news-new-20-kilo-roasters-war-impacting-coffee-trade/
https://dailycoffeenews.com/wp-content/uploads/2026/10/Mill-City-20-Kilo-M-Series-620x400.png
#weeklycoffee #millcity #shipsfirst #dcn
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2026-10-23 17:41:50 GMT

De’Longhi Boosts Ownership of La Marzocco and Eversys Business to 88%
Italy-based De’Longhi Group has paid €662.5 million (US$744 million) to increase its ownership of the professional coffee business containing La Marzocco and Eversys from approximately 61% to 88%. The deal...
https://dailycoffeenews.com/2026/10/23/delonghi-boosts-ownership-of-la-marzocco-and-eversys-business-to-88/
https://dailycoffeenews.com/wp-content/uploads/2026/10/La-Marzocco-620x414.jpg
#boostsownership #eversysbusiness
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2026-10-23 11:24:40 GMT

Coffee News Recap, 23 Oct: 2026 World Barista Championship takes place in Panama, Clearpath Coffee & M-Cultivo to host Colombia Legends auction & other stories
Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the week.
Editor’s note
Arabica prices climbed on Monday 19 October. The December ICE contract gained 3.3% to close at 315.70 US cents/lb, the highest level for the front-month contract since the last week of August. In London, the January robusta contract rose 2.2% to US$3,480/tonne.
Traders linked the rally to renewed El Niño concerns. Low exchange stocks also played a part, as certified arabica inventories in New York dropped to their lowest level since 1999 in mid-September. Judy Ganes, president of J. Ganes Consulting, told Bloomberg that some traders could be squeezed if stocks remain low. As a result, retail prices have fallen slowly. JM Smucker, which owns Folgers and Bustelo, has postponed planned price cuts, citing the direction of futures markets.
Meanwhile, De’Longhi has increased the control of its professional division, home to La Marzocco and Eversys. The group paid about €662.5m for DLI Limited’s entire holding, lifting its stake from 61.56% to 88.02% and valuing the division at €2.36bn.
Taken together, the two stories pose different challenges for cafés and roasters. On one hand, green coffee costs remain high and unpredictable. On the other hand, sales of premium and automated espresso machines keep rising, as operators seem willing to invest in equipment that supports efficiency.
Top stories of the week
Mon, 19 Oct – Brazil’s Q1 2026/27 coffee exports reach their second-highest levels since 1990. The country exported 11.2 million 60kg bags of coffee between July and September, including green, roasted, and soluble coffee, according to the Brazil Coffee Exporters Council (Cecafé). Shipments rose 15.5% from 9.7 million bags exported in the same period of 2025/26. Only the first quarter of 2024/25 saw higher volumes, when exports reached a record 12.2 million bags. (Sao Paulo, Brazil)
Mon, 19 Oct – Arabica futures hit their highest level since late August following renewed El Niño concerns. The December ICE arabica contract added a further 3.3% to reach 315.70 US cents/lb. In London, the January robusta contract rose 2.2% to close at US$3,480/tonne. In September, Reuters reported that Olam and Louis Dreyfus Company could soon replenish certified stocks during the delivery period for the December contract, which starts on 19 November. (New York City, New York, US)
Tue, 20 Oct – De’Longhi increases stake in professional coffee division, including La Marzocco and Eversys, to 88%. The deal strengthens the group’s position in both the professional and household coffee markets and creates room for further strategic development over the medium term. Existing minority shareholders will keep the remaining 11.98%. (Treviso, Italy)
Tue, 20 Oct – US Department of State launches US$8m Feed the Future Innovation Lab to support research across coffee and cacao-producing regions in the US, Latin America, Africa, and Asia. University of Hawaiʻi at Mānoa will host and lead the initiative. Its work will cover breeding disease and drought-resistant varieties, improving farm management and post-harvest processing, and building research capacity in partner countries. (Mānoa, Hawai’i, US)
Wed, 21 Oct – US branded coffee chain market sees slowest growth in three years as Mexico booms but Canada stalls. The number of branded coffee shops in North America rose 3.2% to 61,664 outlets over the past 12 months, according to the Project Café North America 2027 report. Mexico recorded the fastest growth at 9%, while the Canadian market shrank by 0.1%. (London, UK)
Thu, 22 Oct – EU coffee import bill more than doubles since 2015. The value of coffee the EU imports has more than doubled in a decade, according to new Eurostat figures. In 2025, the EU brought in 2.9 million tonnes of coffee in all forms from outside the bloc, equivalent to 48.33 million 60kg bags. Volumes rose by 7% from the 2.7 million tonnes it imported in 2015. However, costs climbed more than 117%, from €8.6bn in 2015 to €18.7bn last year. (Milan, Italy)
Fri, 23 Oct – The 2027 World Barista Championship begins in Panama. The competition is being held at World of Coffee Panama, the first time the event is taking place in Latin America. Baristas from over 60 SCA chapters will compete for the title of world’s best barista. (Panama City, Panama)
Fri, 23 Oct – Clearpath Coffee & M-Cultivo to host Colombia Legends auction on 16 November. The second edition of the auction will include 15 lots from some of Colombia’s most awarded producers, including Nestor Lasso, Jhonatan Gasca, Johan Vergara, and Astid Medina. Sample sets are available now. (London, UK)
Industry news
Mon, 19 Oct – Expocacer president named on Forbes Brazil list of top women in agribusiness. Forbes Brazil has named Mariana Velloso Heitor, President of the Board of Directors of the Cooperative of Coffee Growers of Cerrado (Expocacer), among its 100 most influential women in agribusiness. The magazine published the list to mark the International Day of Rural Women. Mariana is the first woman to lead Expocacer’s board, having previously served on its Fiscal Council and as the cooperative’s first female Vice President. (Patos de Minas, Brazil)
Tue, 20 Oct – Özgür Kızıl releases documentaries on direct trade in Rwanda and Colombia. Turkish green coffee importer and roasting engineer Özgür Kızıl, co-founder of Malkins Green Coffee, has released two independent documentaries on specialty coffee in Rwanda and Colombia. The films examine supply chain ethics, climate adaptation, and the lives of the people behind the coffee, and are now streaming on YouTube. (Istanbul, Turkey)
Tue, 20 Oct – Lindt & Sprüngli CEO Adalbert Lechner to step down. Lindt & Sprüngli has announced that Group CEO Adalbert Lechner will leave the Swiss chocolate maker, and its board has begun searching for a successor. In the meantime, Vice-Chairman and former Group CEO Dieter Weisskopf takes over as interim CEO with immediate effect. The company also announced a leadership change in Germany and Austria. (Kilchberg, Switzerland)
Wed, 21 Oct – European Coffee Federation issues container handling guidance. The European Coffee Federation (ECF) has published an infographic setting out best practice for container handling, loading, and documentation. It aims to help shipping lines and logistics providers protect coffee quality from origin to destination. (Brussels, Belgium)
Thu, 22 Oct – Haraz Coffee House franchisor sues Syracuse café operators. Michigan-based Haraz Coffee House Franchising LLC has filed a lawsuit in New York State Supreme Court in Onondaga County against the operators of its café at 125 Marshall Street, near Syracuse University. According to the complaint, the franchisee bought coffee, tea, milk, syrups, and packaging from unapproved suppliers, failed to pay invoices and royalties, and removed the franchisor’s access to the store’s Toast point-of-sale account. (Syracuse, New York, US)
Thu, 22 Oct – Taco Bell targets US$5bn in beverage sales by 2030. Strong trading at its Live Más Café outlets has prompted Taco Bell to expand the drinks-focused concept. On 15 October, the chain added four horchata-inspired drinks to its café menus, across its Chiller, Cold Brew, and Refresca formats. (Irvine, California, US)
Thu, 22 Oct – Utopian Coffee wins 2027 Roaster of the Year. Dessert Oasis Coffee Roasters and Utopian Coffee have won the Micro and Macro categories respectively at The Roast Magazine’s 23rd annual Roaster of the Year awards. The Micro category covers companies roasting fewer than 100,000 pounds of coffee a year, while the Macro category covers those roasting more. Judges assess coffee quality, sustainability, staff and community education, and commitment to diversity, inclusion and equity (Portland, Oregon, US)
Fri, 23 Oct – Costa Coffee upgrades 13,000 Costa Express machines. Costa Coffee upgraded the self-service machines to improve drink quality, temperature, cup fill, and service speed. The chain made the changes because customers use self-service machines more often and expect higher standards. (London, UK)
Businesses for sale
Mon, 19 Oct – Canada’s Recipe Unlimited acquires owner of Greek chains Everest and Flocafé. Canada’s Recipe Unlimited Corporation has agreed to acquire Evergood, the owner of Greek chains including Goody’s Burger House, Everest, Flocafé, La Pasteria, and Jackaroo. Once the deal completes, some of Greece’s best-known food-service brands will come under the control of one of Canada’s largest restaurant groups. (Athens, Greece)
New launch
Mon, 19 Oct – JING Tea partners with bartender Chris Dennis on limited-edition matcha set. London tea brand JING, which has supplied the Savoy for more than two decades, has worked with bartender and drinks expert Chris Dennis to launch the limited-edition Matcha Bartender Edit set. The set includes a JING matcha shaker, single-garden organic ceremonial-grade matcha and a selection of matcha cocktail recipes. (London, UK)
Mon, 19 Oct – essential COSTA RICA targets Japan and South Korea with anime-inspired coffee campaign. Costa Rica’s country brand, essential COSTA RICA, has launched a campaign called “Producers of Wellbeing” to attract coffee drinkers in Japan and South Korea. The campaign pairs anime-inspired animation, produced by Costa Rican creatives, with digital content showing Costa Rican coffee and different ways to prepare it. (San José, Costa Rica)
Tue, 20 Oct – Drinkit launches campaign celebrating its UAE roots. Digital-first coffee chain Drinkit has launched “Proud to Grow in the UAE”, a local campaign featuring three UAE-based artists and homegrown brands Camelicious and Mirzam Chocolate Makers. The campaign includes a limited-edition menu built around regional ingredients and reflects Drinkit’s four years in the country, coinciding with the UAE’s 55th anniversary. (Dubai, United Arab Emirates)
Wed, 21 Oct – Incapto launches ST1 connected espresso machine for professional use. Barcelona-based Incapto has brought its ST1 machine into professional coffee service, targeting high-volume bakeries and quick-service restaurants. The machine has four separate bean hoppers, allowing venues to serve different origins from one unit, and grinds each order cup by cup. It also connects to Incapto’s system, which tracks machine performance, usage and operations. (Barcelona, Spain)
Thu, 22 Oct – Lavazza opens fifth Hong Kong store and launches buffalo milk latte. Lavazza now has five stores in Hong Kong since opening its first in Central in November 2025, and plans to reach ten in the coming months. The company has also introduced a Buffalo Milk Latte across all its Hong Kong locations, making it the first coffee chain in the city to offer buffalo milk drinks. According to Lavazza, buffalo milk gives a richer, naturally sweet flavour without added sugar. (Hong Kong)
Milestone
Mon, 19 Oct – Lavazza Group revenue rises to €3.9bn in 2025. Lavazza Group, which operates in 140 markets and owns brands including Lavazza, Carte Noire, Merrild, and Kicking Horse, has reported a 15.7% rise in revenue to €3.9bn. EBITDA increased by 8.8% to €340m, while net profit reached €92m, up from €82m the previous year. (Turin, Italy)
Tue, 20 Oct – The Coffee Shops’ 2027 media kit wins Platinum MarCom Award. The Coffee Shops, a group of digital communities covering technology, information, and business in the coffee industry, has won a Platinum Award at the 2026 MarCom Awards for its 2027 Media Kit. The Platinum award goes to entries the judges rate highest for quality, creativity, and resourcefulness. (Portland, Oregon, US)
Wed, 21 Oct – Porto’s Bakery & Café to open in Ontario. Family-owned Porto’s Bakery & Café will open a new outlet in the City of Ontario, its first in the Inland Empire. Rosa Porto founded the bakery in 1960, and the second and third generations of her family now run the business. (Ontario, Canada)
Trade & production
Tue, 20 Oct – Brazilian coffees set record prices at international auction. Two Brazilian specialty coffees have fetched the highest prices ever paid for Brazilian coffee at Alliance for Coffee Excellence (ACE) auctions. Luiz Paulo Dias Pereira Filho’s coffee from Fazenda Santuário Sul in Carmo de Minas sold for US$200/lb (US$26,456 per 60kg bag). Meanwhile, Orfeu Cafés Especiais’ coffee from Fazenda Sertãozinho in Botelhos sold for US$151/lb (US$19,974 per bag). (Sao Paulo, Brazil)
Research
Mon, 19 Oct – Kearney PERLab publishes report on the coffee machine industry. Kearney PERLab has released its State of the Coffee Machine Industry: Defining a New Growth Logic report, which examines how coffee drinkers’ expectations are changing. The report draws on research with more than 2,500 coffee drinkers across Europe, the US, and China, as well as physical teardowns of leading coffee machines at Kearney’s Amsterdam lab. Among its findings, consumers have become more selective rather than more demanding. (London, UK)
Events & competitions
Mon, 19 Oct – Fifth MY Coffee Awards to take place in Barcelona. The fifth MY Coffee Awards will run from 6 to 8 November at Nau Bostik in Barcelona. This year’s edition will include the first speakeasy bar at a coffee event, created by Monin, where visitors can try more experimental drinks. The space will also host workshops with Incapto and Oatly on new techniques, ingredients and preparation methods. (Barcelona, Spain)
Mon, 19 Oct – National Coffee Association opens registration for 2027 Convention. Registration has opened for the National Coffee Association’s 2027 Convention, which takes place from 4 to 6 March at the JW Marriott in Austin, Texas. Organisers expect around 800 industry leaders from across the supply chain, including roasters, manufacturers, traders, retailers, distributors, growers, and suppliers. (Austin, Texas, US)
Mon, 19 Oct – SIGEP Meets World roadshow visits Warsaw. Italian Exhibition Group and the Italian Trade Agency took their SIGEP Meets World roadshow to Warsaw on 19 October, at an event hosted by the Embassy of Italy. The roadshow aims to help Italian companies expand abroad, and the Warsaw stop presented SIGEP World 2027 and its business opportunities for international operators. (Warsaw, Poland)
Tue, 20 Oct – Mariya Manerkina wins first Alpine Roasting Championship. Mariya Manerkina of Hamburg’s Codos Coffee has won the first Alpine Roasting Championship, held from 9 to 11 October at Alrighty’s roastery in Munich’s Werksviertel district. Twelve specialty roasteries from the Alpine region roasted the same green coffee on three identical Giesen G15E machines, and an international jury judged the results blind. (Munich, Germany)
Tue, 20 Oct – TriestEspresso Expo 2026 opens in Trieste. The 12th TriestEspresso Expo runs from 21 to 23 October at the Generali Convention Centre in Trieste, Italy. The programme includes B2B meetings, SCA competitions, a focus on international markets, and analysis of European regulations, alongside sessions on coffee origins, technology, and business development. (Trieste, Italy)
Tue, 20 Oct – World Coffee Innovation Summit takes place in London. The World Coffee Innovation Summit ran on 21 and 22 October at the QEII Centre and the House of Lords in London. This year’s theme focused on building scalable resilience in coffee and cocoa where climate, finance, and supply chains meet. (London, UK)
Wed, 21 Oct – Paddy & Scott’s to host Latte Art Throwdown in London. Independent coffee company Paddy & Scott’s will host a Latte Art Throwdown at Kavi Coffee in London on Thursday 19 November, alongside six-time UK Latte Art Champion Dhan Tamang. (London, UK)
Thu, 22 Oct – Carlos Escobar wins the 2027 Colombian Brewers Cup Championship. As part of his routine, Carlos used Celestra, a new coffee variety developed by Colombia’s coffee research centre, Cenicafé. (Bogotá, Colombia)
Thu, 22 Oct – Korea Meets LA pairs Korean and Los Angeles cafés. Korea Meets LA, part of the Korea Expo at downtown Los Angeles’ Magic Box Theatre from 22 to 24 October, brings together three pairs of cafés from Seoul and LA. Momos Coffee and Loquat will feature World Brewe
https://perfectdailygrind.com/2026/10/coffee-news-recap-23-october-2026/
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2026-10-23 05:43:56 GMT

Weber Workshops Launches Thoroughly Redesigned EG-1 Grinder
High-end specialty coffee equipment maker Weber Workshops has unveiled a top-to-bottom internal redesign of its flagship single-dose electric grinder, the EG-1. While maintaining the overall aesthetic, footprint and core platform...
https://dailycoffeenews.com/2026/10/22/weber-workshops-launches-thoroughly-redesigned-eg-1-grinder/
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2026-10-23 04:34:19 GMT

Massive Coffee Variety Trial Reveals Yield and Leaf Rust Winners
The coffee industry’s largest coordinated field trial has found that recently bred arabica varieties generally provided higher yields and greater resistance to coffee leaf rust than traditional pure-arabica varieties, while...
https://dailycoffeenews.com/2026/10/22/massive-coffee-variety-trial-reveals-yield-and-leaf-rust-winners/
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2026-10-22 17:16:37 GMT

The 2026 World Barista Championship Starts Today. Here’s Everyone Competing
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. A schedule for Round One of the 2026 World Barista Championship.
https://sprudge.com/the-2026-world-barista-championship-starts-today-heres-everyone-competing-1497734.html
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2026-10-22 15:59:02 GMT

Milk Brew & Me: A Skeptic’s Journey Through The Viral Coffee Drink
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Jenn Chen tries to make milk brew.
https://sprudge.com/milk-brew-me-a-skeptics-journey-through-the-viral-coffee-drink-1308095.html
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2026-10-22 09:33:27 GMT

Can slow feeding really help improve grind consistency?
Estimated reading time: 9 minutes
Key takeaways
Slow feeding produces a coarser grind with fewer fines at identical settings.
Fewer fines let water pass through an espresso puck faster.
Reducing fines can improve clarity but may cost body and intensity.
Repeatable feed rates matter more than the slowest possible feeding speed.
Specialty coffee professionals now control more of the grinding process than ever. Baristas spray beans with water, swap burrs to test different geometries, adjust motor speed, and single dose their coffee to manage exactly what enters the grinder and when.
As single dosing has spread, attention has moved to what happens to beans just before they reach the burrs. Slow feeding is one technique gaining ground. The barista starts the motor first, then introduces the beans gradually instead of dropping the full dose in at once.
The change sounds minor. However, testing suggests it can significantly alter how a grinder processes coffee. The technique has also reached the competition stage, with Australian competitor Simon Gautherin using it in his preparation for the 2026 World Brewers Cup, where he finished second.
As a result, feed rate is drawing attention as a variable with its own measurable effect on cup quality.
You may also like our article on how single-dose grinding is changing.
Why particle size matters
Grinding shapes extraction. Smaller particles expose more surface area to water and release more soluble material, while the spread of particle sizes affects how evenly water moves through a coffee bed.
For baristas and competitors chasing small gains in extraction and clarity, controlling particle size distribution has become a priority.
“My theme for the World Brewers Cup was clarity, so throughout my preparation I was looking at every single variable that could potentially help me achieve a cleaner, more precise cup,” says Simon Gautherin, the founder of Apax Lab. This led him to test how he fed the coffee into the grinder. He compared grinding a full dose normally against feeding beans in one at a time.
“In blind tastings, I was consistently choosing the slow-fed coffee. I found it cleaner, with more clarity, less dryness, and less bitterness,” he says.
The method is simple. Instead of the full dose sitting above the burrs or entering them all at once, slow feeding introduces a small quantity of beans at a time.
In 2019, Jonathan Gagné investigated the effect of grinding beans individually while studying “popcorning”, where beans bounce around inside a near-empty grinder because no weight of coffee above pushes them toward the burrs. His testing found that individually fed beans tended to grind coarser. Barista Hustle later explored how the balance between coffee entering and leaving the burrs could affect fines production.
The science behind slow feeding
When the full dose enters the grinder at once, the grinding chamber becomes crowded. More beans interact with each other and with the burrs at the same time, and beans and fragments press and collide as they move through.
Nate Secinaro, founder of ARO Espresso, believes these interactions explain much of the difference. “What is actually changing is the interaction between the beans and the burrs, but probably more importantly, the interaction between the beans themselves while they’re being ground,” he says.
With heavily loaded burrs, coffee is more likely to contact both burr surfaces and other fragments before it leaves the chamber. Nate says this can cause extra fracturing, or “regrinding”. By contrast, feeding beans gradually leaves the chamber less crowded and puts less load on the motor and burrs.
Effect on particle size
Independent testing by Kaffeemacher found a measurable effect on particle size. At the same grind setting, slow feeding produced a coarser average grind and noticeably fewer fines across two coffees.
However, the results didn’t show a straightforward shift towards a more uniform grind. Kaffeemacher found that other parts of the particle size distribution could broaden slightly. When the team adjusted the grinder finer to restore the original espresso flow, the share of fines rose again.
Slow feeding, therefore, doesn’t always produce fewer fines. Instead, changing the feed rate can substantially alter how a grinder processes the same coffee at the same setting.
Nate has seen this in his own testing on a Eureka Mignon XL. Using a 100µm sieve, he found his slow-fed samples produced far less material below that threshold than traditionally ground samples. The difference became clearer still when he pulled espresso without changing the grind setting, as the slow-fed shots consistently ran much faster.
“Obviously shot time isn’t a direct particle size measurement, but when you combine that with the sieve results it gives a pretty clear picture,” Nate says. “At the same grinder setting, slow feeding is producing a grind that allows water to move through the puck much more easily.”
Published research helps explain why. A 2024 study by Samo Smrke, André Eiermann, and Chahan Yeretzian found that a higher share of fines reduces an espresso puck’s permeability, slowing flow and lengthening extraction time. The study didn’t examine slow feeding, but it shows why changes in fines production have such a clear effect on espresso flow.
Grinder design also plays a part. Rona Ramadani of Eureka says feed rate is one element of a larger system. “The way beans enter and interact with the burrs can affect how they are broken down and therefore the distribution of particle sizes,” she says. “It is one of several variables that can influence grinding performance, together with burr geometry, motor speed, alignment, and grind setting.”
Because these factors combine, slow feeding is unlikely to affect every grinder in the same way.
What changes in the cup
Results in the cup depend on what the barista wants to achieve. Simon found slow feeding most useful when chasing clarity in filter coffee, as less bitterness and dryness made individual flavours easier to identify. Nate has noticed a similar effect with espresso, especially lighter roasts, but says there can be a trade-off.
“If you really like that heavy, syrupy traditional espresso profile, reducing fines isn’t automatically going to make the coffee ‘better.’ It’s just a different profile,” Nate says.
Fines contribute to body, intensity, and flow rate, so reducing them will not automatically improve flavour. For some coffees, the extra clarity may suit the intended profile; for others, the loss of body could work against it.
Claims that slow feeding reduces static are less clear. “Static is harder because I haven’t directly measured electrical charge, so I don’t want to say I’ve proven slow feeding reduces static,” Nate says.
The available evidence more convincingly shows that feed rate can change particle distribution, grinder behaviour, and extraction. Whether those changes improve the cup depends on the grinder, the coffee, and the barista’s goals.
From competition stage to grinder design
Slow feeding creates a dilemma. If feed rate alters the grind, inconsistent hand-feeding adds another variable to control.
“If I’m competing and I genuinely believe something can make my cup even slightly cleaner, more repeatable or more expressive, I’m going to investigate it,” Simon says. “For competition, repeatability is everything. If a technique gives you a great cup once but introduces another unpredictable variable into your routine, I’m probably not going to use it.”
There is also a market for automated devices that retrofit onto existing grinders. For example, the ARO Slow Feeder and ARO Slow Feeder PRO meter beans into compatible grinders at an adjustable rate, while Simon used a CremaLoop device during his competition preparation.
Consistency and control remains central
Automation makes the technique easier, but its main advantage is repeatability.
“So for me, the bigger thing isn’t ‘as slow as possible.’ It’s being able to control the rate and repeat it consistently,” Nate says.
This point could prove more significant than slow feeding itself. Grinder manufacturers have long used augers, prebreakers, and other mechanisms to control how beans enter the burrs. Nate believes feed rate could become independently adjustable, in the same way some grinders now let users change RPM.
“We believe controlled bean feeding will become an increasingly interesting area of grinder development, particularly within the specialty coffee segment,” Rona says. “At the same time, we do not see slow feeding becoming essential for every grinder.
“Since controlled feeding is still a relatively niche area, we believe further testing and research are needed before drawing definitive conclusions about its benefits and how broadly it should be applied.”
Competition is likely to remain a key testing ground. Simon says more competitors are already experimenting with slow feeding, as small gains in clarity or repeatability can influence final scores. The same workflow may not suit a busy café bar or a home setup.
Feeding every coffee as slowly as possible is unlikely to be the answer. Instead, controlled feeding gives baristas another pre-grinding parameter to test alongside the Ross Droplet Technique (RDT), RPM, and burr geometry when dialling in a coffee.
“It’s not magic, and it’s not going to compensate for the wrong coffee, poor roasting or bad brewing,” Simon says. “It’s another tool. But at World Championship level, sometimes those small tools are exactly where the difference is made.”
For baristas and competitors who scrutinise every part of their grinding process, learning to control feed rate may prove more valuable than simply slowing it down.
Interested in making more sales? PDG Media specialises in growing sales for coffee businesses. Check them out here.
Slow feeding coffee grinding FAQS
What is slow feeding?
Slow feeding is when baristas start the grinder’s motor first, then gradually introducing beans instead of dropping the full dose at once. Baristas can feed beans by hand or use an automated device, such as an ARO or CremaLoop feeder, to control the rate.
Does slow feeding always reduce fines?
No. At the same grind setting, Kaffeemacher found slow feeding produced fewer fines. However, when the team adjusted the grinder finer to restore the original espresso flow, the share of fines rose again, and parts of the distribution became slightly broader.
Will slow feeding make my coffee taste better?
It depends on the coffee, the grinder, and the flavour profile you want. Competitors report cleaner, clearer cups with less bitterness, especially in filter coffee and lighter roasts. However, fewer fines can reduce body, so espresso may lose complexity and intensity.
Photo credits: Specialty Coffee Association, Eureka, Aro Espresso
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2026-10-21 17:59:23 GMT

Little Nest Coffee Roasters Hatches Outside Detroit
A family-friendly new roost for fresh roasts recently hatched in the Detroit suburb of Grosse Pointe Woods with the opening of Little Nest Coffee Roasters. The 3,400-square-foot location is effectively...
https://dailycoffeenews.com/2026/10/21/little-nest-coffee-roasters-hatches-outside-detroit/
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2026-10-21 16:42:34 GMT

Design Details: ‘Elevated Maru’ at Blue Bottle Coffee Busan
Welcome to Design Details, an ongoing editorial feature in Daily Coffee News focused on individual examples of coffee shop architecture, interior design, packaging design or branding. If you are a...
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2026-10-21 15:51:22 GMT

Three Questions with Kris Carlson of Coffeekris
After more than a decade working in cafes, roasting, wholesale, green coffee sales and sourcing, Kris Carlson decided to give herself a distinct new job title: sourcing curator. Carlson launched...
https://dailycoffeenews.com/2026/10/21/three-questions-with-kris-carlson-of-coffeekris/
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2026-10-21 14:33:10 GMT

Biohackers Found A Way To Fall Sleep After Coffee (Maybe Forever?)
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. How to turn coffee and Tylenol into a potentially lethally combination.
https://sprudge.com/biohackers-found-a-way-to-fall-sleep-after-coffee-maybe-forever-1485380.html
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2026-10-21 07:24:17 GMT

The US$20 pour over: Paying for the experience as much as the coffee
Estimated reading time: 9 minutes
Key takeaways
Premium pour overs appeal to a small, committed group of coffee enthusiasts.
Cafés should offer US$20 pour overs alongside a strong core menu.
Clear storytelling from baristas helps customers understand higher prices.
Automated brewers improve consistency, freeing baristas to focus on customers.
In mature coffee markets such as the US, Europe, Australia and Asia, a small number of specialty cafés have started offering high-priced pour overs, with some cups costing US$20 or more. These sit at the opposite end of the menu from the classic batch brew, which typically serves customers looking for a quick, consistent cup of coffee.
The coffees used for these premium pour overs vary. Some are Cup of Excellence or Best of Panama-winning lots, while others have been frozen for more than a year to preserve their flavour and quality.
Although the market for these coffees is small, it’s committed. A growing minority of specialty coffee enthusiasts now plan trips around which cafés serve them, and some shops are positioning themselves as “coffee destinations” as a result. For these businesses, a premium pour over menu has become close to a requirement.
However, the economics of selling these coffees have clear limits. Only a small percentage of customers order them, so very few cafés could rely on premium pour overs alone. Instead, they work best as a supplement for cafés that already perform well with their core menu, adding prestige and margin without needing to carry the business.
You may also like our article on why specialty coffee is gaining wider recognition outside the industry.
The value of a premium pour over
Nawar Adra, who founded Stitch Coffee in Australia, believes people are buying premium pour overs as an affordable luxury.
“There is also an element of accessible indulgence,” he says. “People want to discover something special and treat themselves without necessarily spending hundreds of dollars on a fine-dining experience or a bottle of wine. An extraordinary coffee can give you that little moment of discovery for $20.”
Nawar says the demand has grown from years of consumer education. Coffee drinkers have learnt about where their beans come from and how they are processed, and many now follow new releases they want to try.
Stitch’s menu reflects this range. The café offers “four different batch brews, two cold brews, two to three blend options, five signature coffee drinks, and three to five pour overs ranging from around A$9 to A$30 a cup.”
Most customers would find it hard to justify paying the top price. For enthusiasts, however, the money buys access to coffees they rarely find elsewhere, such as a Panama Gesha, a yeast-fermented natural Catimor from China, or a thermal shock lot from Colombia.
The gap between casual drinkers and enthusiasts can challenge cafés. To attract more everyday customers, shops need to explain why these cups cost what they do, instead of relying on the price to signal quality.
“Price and quality aren’t perfectly correlated,” Nawar says. “There are many tangible and intangible factors that determine why a coffee becomes expensive, and ultimately the café can determine the price, but only the customer can decide whether it was worth it.”
Why justification matters
Most people expect coffee to be cheap. Even a batch brew or americano in a specialty café can cost more than they usually pay, so a US$20 pour over can appear shocking. Part of the reason is price memory. Consumers judge prices against what they have paid in the past, and a sudden jump can be hard to accept.
Those expectations go back a long way. Coffee has historically been undervalued, and it is still sold as a commodity almost everywhere. Instant coffee, convenience stores, and many high-street chains all charge far less than specialty cafés, so most people spend relatively little on their daily cup.
If a premium pour over is to make sense to these customers, café staff need to explain the price clearly, whatever the customer already knows about coffee. Several factors can push the price up, including where the coffee was grown, the farm, the variety, and whether it has won any competitions.
At the very top of the market, Roasters Specialty Coffee House in Dubai recently sold what it called the world’s most expensive coffee, at US$690 a cup. At that price, customers should be told the coffee’s full history and given a brewing and tasting experience to match.
Rarity can also help. A coffee from Taiwan, or an unusual lot grown in California, has novelty value, and explaining how scarce it is may persuade a curious customer to try it.
Making the price worth paying
Nawar thinks wine is a useful comparison, though he is wary of taking it too far. “I think wine can be a useful comparison because people already understand that variety, producer, origin, processing, scarcity, and craftsmanship affect value. We can borrow that language where it helps people understand coffee,” he says.
“But coffee isn’t wine, and I don’t want our industry to simply decide that becoming more sophisticated means becoming more expensive. Eventually coffee needs to develop its own notes, its own tone, its own style and its own audience.
“For me, the test is very simple: if I spend $20 on a pour-over, by the end of the experience I want to have forgotten what I paid.”
Passing this test depends largely on the barista. At this price, customers expect to hear the story behind the coffee, and it needs to sound sincere, not scripted. When it is told well, customers feel the coffee was chosen with them in mind, and they are more likely to come back for another.
The brewing itself gives baristas more chances to add value. They can show customers the whole beans, let them smell the coffee after it’s ground, and hand them a card that tells the farm’s story. Photographs can also give customers a clearer idea of where the coffee comes from.
The tasting is the final step. In some cafés, the barista tastes the coffee with the customer, and they compare the flavours they notice. Sharing the experience in this way makes it more personal, which goes a long way towards justifying the price.
It’s service, not just coffee
Selling a US$20 pour over requires investment. Beyond paying for the beans and brewing equipment, cafés need to spend time and money training baristas to brew and serve them properly. This means the model will not work for every business, although it can suit cafés with enough demand or space to support it.
Nawar believes cafés should also set aside money for generosity. “Sometimes make that $20 coffee and share a little with the people sitting at the bar. Let them taste it. Let them tell you what they experience without correcting them because it isn’t written on your tasting notes,” he says.
“Coffee is an honest beverage; people connect flavour to their own memories. If the brew isn’t right, make it again,” he adds. “Of course, as operators we need to understand those costs and build tasting, wastage, and generosity into our pricing. Healthy margin matters. Making more money is easy; making the right healthy margin while delivering genuine value is much harder.”
Getting every cup right
Consistency is another concern, and some cafés may use automated brewers to address it. A poorly-made coffee is a real disappointment for a customer who has paid US$20 or more. A programmed machine reduces the risk of human error and keeps each brew consistent, leaving the barista free to talk with the customer.
However, machines don’t replace the need to tell the coffee’s story. At this price, customers pay as much for the experience as for the drink, so the barista still needs to explain where the lot came from and who grew it.
Presentation is also important. Instead of leaving the drink on the counter for customers to collect, staff should brew it in front of them or bring it to their table, so the service matches what they paid.
For Nawar, every cup should meet a high standard, no matter the cost. “Our job is to make the $6 coffee excellent, and the $20 coffee extraordinary without making either customer feel more important than the other,” he says. “At Stitch, I know we’ve done our job with a $20 pour-over when the customer talks more about the coffee than the price.”
Premium pour overs give specialty cafés a way to showcase rare lots and attract travelling enthusiasts, but few customers order them. For most businesses, they work best as an addition to a strong core menu.
Success depends on training, consistent brewing, and honest storytelling, so that customers leave thinking about the coffee they tasted rather than the price they paid.
Interested in making more sales? PDG Media specialises in growing sales for coffee businesses. Check them out here.
Pour over coffee FAQs
Why do some pour overs cost US$20 or more?
Several factors drive the price, including the coffee’s origin, farm, variety, processing method, and scarcity. Competitions also play a role, as these lots sell for high prices at auction. Cafés then add the costs of training, equipment, and wastage.
Should every specialty café offer premium pour overs?
Premium pour overs will not suit every café, because only a small share of customers order them. They work for cafés with enough demand, space, and trained staff, and they perform best as an addition to everyday drinks.
Do automated pour over machines replace baristas?
No. Machines brew each cup to the same recipe, which reduces human error. However, baristas still need to explain the coffee’s story and guide the tasting, since customers pay for the experience too.
Photo credits: Stitch Coffee
Perfect Daily Grind
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2026-10-20 22:25:12 GMT

Blueprint Coffee Returns Green Coffee Tariff Refunds To Wholesale Partners & Customers
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Use the code TARIFF-REFUND at checkout for a 5% discount on any roasted coffee purchases through Blueprint's website.
https://sprudge.com/blueprint-coffee-returns-green-coffee-tariff-refunds-to-wholesale-partners-customers-1492897.html
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2026-10-20 19:51:49 GMT

Built For Farms, the LE Scale Pivots Into Roasteries
A heavy-duty farm scale from American Scale Co. is expanding into the coffee industry, appealing to coffee producers and roasters. Priced at $1,200, the LE Scale is a rugged wireless...
https://dailycoffeenews.com/2026/10/20/built-for-farms-the-le-scale-pivots-into-roasteries/
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2026-10-20 18:33:17 GMT

Syracuse Haraz Coffee House Closes as Franchise Dispute Heads to Court
Less than a year after opening, a Haraz Coffee House near Syracuse University in New York has closed as the local operators face a lawsuit filed by the coffee chain’s...
https://dailycoffeenews.com/2026/10/20/syracuse-haraz-coffee-house-closes-as-franchise-dispute-heads-to-court/
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2026-10-20 17:40:41 GMT

Dr. Joseph John, Champion of Indian Coffee and Espresso, Dies at 88
Dr. Joseph John, a former nuclear physicist who helped introduce and redefine Indian-grown coffee in the United States, died Sept. 15. He was 88. Known throughout the industry simply as...
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2026-10-20 17:15:29 GMT

The Analytics Of Autumn: Trends And Surprises From The 2026 Build Outs Of Coffee
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Looking back at the 2026 Build-Outs of Coffee, by the numbers.
https://sprudge.com/the-analytics-of-autumn-trends-and-surprises-from-the-2026-build-outs-of-coffee-1457338.html
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2026-10-20 16:48:10 GMT

What’s it like being a barista in 2026?
Estimated reading time: 8 minutes
Key takeaways
Baristas now need technical precision, hospitality, and strong communication skills.
World Barista Champion Jack Simpson says well-chosen automation gives baristas more time with customers.
Faema’s I’m A Barista campaign spotlights how the role is changing.
Climate volatility and more knowledgeable younger consumers will shape coffee trends in 2027.
Baristas today work to a higher standard than at any point in recent years. Communication, service skills, and adaptability rank just as high as technical precision, and customers judge cafés on hospitality as much as coffee quality.
Jack Simpson, the 2025 World Barista Champion and Faema‘s Global Brand Ambassador, has seen this shift firsthand. “Café owners now expect a much higher level of skill from the people they employ,” he says. “What was once considered an entry-level position has evolved into a highly skilled role, requiring significant expertise and knowledge of coffee, from understanding bean selection and brewing methods to maintaining consistency at scale.”
Employers face their own pressures. In the US, the accommodation and food services quit rate reached 4.3% in March 2026, nearly double the private-sector average, according to the Bureau of Labor Statistics. As a result, cafés increasingly depend on skilled staff.
These higher expectations, from employers and customers alike, reflect a broader shift in how the barista role is evolving, and will continue to change.
You may also like our article on why the world’s best baristas are going on tour.
A more demanding, diverse role
The barista role has grown more demanding as specialty coffee has matured. Every shift requires technical precision and genuine hospitality, often at the same time and under pressure.
Jack points to social media, which he says has raised customer expectations. In his view, a café needs to offer an experience worth remembering, and baristas carry much of that responsibility.
Those expectations reach beyond the bar, since customers now weigh storytelling, sourcing, and service alongside the drink itself. The consumer base is also growing. The Specialty Coffee Association’s 2026 National Coffee Data Trends report found that 47% of American adults drank specialty coffee in the past day, and 36% of those drinkers bought it away from home.
Menus are widening too. Jack has seen “a significant rise in specialty drinks recently, with coffee increasingly blended with other ingredients, alongside a growing presence of infused and co-fermented coffees“. Although he describes himself as a purist, Jack sees value in the trend. “It creates an ideal gateway for first-time coffee drinkers, encouraging experimentation and helping to broaden coffee’s appeal to a wider audience,” he says.
Automation as a support system
At the same time, baristas are adapting to more automation. Manufacturers such as Faema provide technology that lets baristas produce consistent, high-quality coffee faster, placing more weight on technical skill and customer experience.
Jack accepts that this change is unavoidable. “Automation is now an inevitability across most industries, and coffee is no exception,” he says. In his experience, it helps baristas work faster and more consistently while reducing the margin for human error. However, he adds a caveat: “Not all equipment is equally effective, so it’s important to choose the right tools for the job.”
Critics argue that automation reduces staffing and, with it, the human connection. Jack disagrees, as long as operators use the technology well. “From my perspective, using the right technology actually creates space,” he says. “It frees up time to focus on the finer details that might otherwise be lost in a fast-paced environment.”
He cites the Faema E71E and President GTI machines as examples. With them, he says, he can focus more on preparing coffee and milk. “It also gives me more time for meaningful interaction with customers. Ultimately, that connection is at the heart of what we do.”
Standing out in a crowded market
Staffing adds further pressure, as cafés now compete for workers with restaurants, hotels, and bars. Operators who keep their teams tend to offer career pathways beyond entry-level roles and take time to understand each person’s goals. Baristas who keep learning, in turn, give their employers a reason to retain them.
For new operators and independents, Jack says the starting point is authenticity. “Anyone can set up a ‘cookie-cutter’ café, and many have, but long-term success comes down to what genuinely sets you apart from the others,” he says. This difference could be service, product range, or atmosphere, but customers need a clear reason to choose one café over another.
Jack uses the Australian market as an example. Until recently, serving specialty coffee was enough to stand apart there; now it is the baseline, so owners need to think more strategically. “Whatever the USP may be, at the heart of it all has to be a genuine passion for the drink itself, because it’s coffee that brought us all here in the first place,” he says.
Learning from a World Barista Champion
Despite the pressures, many baristas stay in the industry because they love both coffee and the people they serve. Sustaining that commitment often benefits from engaging with local specialty coffee communities.
To launch its partnership with Jack, Faema planned numerous global events throughout 2026 to address this directly. The tour began in the Asia-Pacific region, the world’s fastest-growing coffee market, with numerous activations, including appearances at major industry events.
“Faema and the ‘I’m a Barista’ campaign capture what this profession represents: the dedication, creativity, and human connection behind every cup,” Jack says. “I’m drawn to the brand’s balance of espresso heritage and constant innovation. Being part of a project that places baristas at the centre, while allowing me to share their stories on a global stage, is incredibly meaningful.”
Most recently, Faema hosted I’m a Barista Journey on 14 September 2026 at La Fuga on Carrer del Consell de Cent in Barcelona. The evening brought together roasters, café owners, baristas, and hospitality professionals for expert discussion and hands-on sessions. Jack headlined the event, led an interactive Q&A, guided an espresso tasting, and hosted an Oatly Throwdown competition.
How the barista role will change in 2027
New equipment, brewing methods, and customer habits often reach baristas first, so the role will keep becoming more complex, layered, and demanding in the years ahead.
Technology also raises questions about the job itself. By 2035, AI and automation could displace up to three million jobs in the UK alone, and coffee shop roles are among those at risk. Machines can repeat a recipe, yet explaining a coffee’s origin or reading a customer’s mood remain fundamentally human. Figures from the Institute of Customer Service also show that service quality is the main reason customers return.
Consumer expectations look set to rise further. According to the SCA, 69% of 25- to 39-year-olds drank specialty coffee in the past week, the highest share of any age group. As these drinkers gain experience, cafés should expect more questions about sourcing and higher menu standards, including drinks made with plant milks.
Across the supply chain
Changes at origin will shape the work as well. Jack views the future “with a mix of optimism and uncertainty”. The growth of specialty coffee has raised demand, quality, and prices, which has benefited producers. However, climate volatility is making growing seasons less predictable. “It’s now common to see fruit, flowers, and new growth on the same tree at once, a level of unpredictability that makes long-term planning difficult and threatens stability across the supply chain,” he says.
“Looking ahead, key trends are emerging both at origin and in cafés. At origin, countries like Colombia are experimenting with innovative processing methods, and I expect other countries will increasingly explore techniques beyond traditional norms,” he adds. “Back in cafés, new technology and tools are helping baristas control variables, maintain consistency, and deliver the best possible coffee to customers.
“Together, these developments, from creative approaches on the farm to precision in the cup, will shape a future that balances innovation, sustainability, and quality, ensuring coffee continues to evolve while staying true to its roots.”
The barista role now combines technical skill, hospitality, and product knowledge, and expectations will rise in 2027. Automation can support this work, but Jack argues choosing the right equipment matters.
Meanwhile, climate pressures at origin and better-informed younger drinkers will shape what cafés serve. Baristas who keep learning and connect with their coffee community will be better placed to adapt.
Enjoyed this? Then read our article on how equipment brands are working together.
Photo credit: Faema
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2026-10-20 15:54:48 GMT

Phil & Sebastian Announces Second Edition Of Project III, Featuring Ratibor Hartmann, Proud Mary, And MAME
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Three international roasters come together to explore the extraordinary Geisha coffees of one of Panama's most influential producers.
https://sprudge.com/phil-sebastian-announces-second-edition-of-project-iii-featuring-ratibor-hartmann-proud-mary-and-mame-1486270.html
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2026-10-20 14:36:46 GMT

Three Exciting International Coffee Collaborations At Korea Meets LA
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Korea Meets LA takes place Thursday, October 22nd through Saturday the 24th at the Magic Box Theatre in downtown Los Angeles.
https://sprudge.com/three-exciting-international-coffee-collaborations-at-korea-meets-la-1485475.html
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2026-10-20 09:47:25 GMT

Tax Charges Added to Federal ‘100% Kona’ Coffee Fraud Case
A Hawaii woman accused of selling millions of dollars’ worth of foreign-grown coffee as “100% Kona” now faces four additional federal tax charges under a superseding indictment. Patricia “Trish” Johnson...
https://dailycoffeenews.com/2026/10/19/tax-charges-added-to-federal-100-kona-coffee-fraud-case/
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2026-10-20 08:29:10 GMT

Roast Magazine Announces 2027 Roaster of the Year Winners
Dessert Oasis Coffee Roasters and Utopian Coffee have been honored with Roast magazine’s 23rd annual Roaster of the Year award in the Micro and Macro roaster categories, respectively. The two...
https://dailycoffeenews.com/2026/10/19/roast-magazine-announces-2027-roaster-of-the-year-winners/
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2026-10-19 20:52:55 GMT

Mill City Roasters Delivers First All New M-Series 20kg Roasters; The Third New Model Released This Year
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Three M-Series models now in production at Minneapolis facility; 30kg model to begin build in January 2027.
https://sprudge.com/mill-city-roasters-delivers-first-all-new-m-series-20kg-roasters-the-third-new-model-released-this-year-1485525.html
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2026-10-19 18:47:57 GMT

Chris Diskin: The Sprudge Twenty Interview
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. An interview with Chris Diskin of Oxo.
https://sprudge.com/chris-diskin-the-sprudge-twenty-interview-1278658.html
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2026-10-19 17:09:12 GMT

The Government Wants You To Spend Trump Coins At A “Liberal Coffee Shop”
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. I’ve seen the future. An event will surely come to pass. Events really. I’ve seen them all at…
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2026-10-19 07:55:53 GMT

Micro lots, macro risk: How packaging can protect coffee quality
Estimated reading time: 9 minutes
Key takeaways
Green coffee samples absorb or lose moisture quickly without high-quality packaging.
Standard food bags only protect green coffee for a few weeks.
Small, resealable high-barrier bags like Ecotact’s Mini 20 keep samples fresh while staying easy to carry.
Monitoring temperature and humidity in transit shows where sample quality suffers.
In specialty coffee, a few hundred grams of green coffee can decide the fate of an entire lot.
“A sample is not simply a small quantity of coffee. It is the basis of a purchasing decision,” says Nathan HS Kim at Comansa Inc., a specialty coffee importer in South Korea.
Micro lots sit at the top of this trade. Producers increasingly separate coffee by plot, variety, and process, letting buyers trace a coffee to a specific part of a farm and pay a premium for the distinction.
At such low volumes and high values, samples often determine the sale. Any loss of aroma or change in moisture between the farm and the cupping table can lower a score, and with it, the price a buyer is willing to pay.
“If packaging fails to protect the sample properly, buyers may underestimate the coffee’s quality, and producers may lose valuable business opportunities despite having produced exceptional coffee,” Nathan adds.
This puts packaging under new scrutiny, particularly for small samples that often travel without proper protection.
You may also like our article on what roasters need to know about EUDR-ready coffee.
The challenges with traditional sample packaging
Producers, traders, and roasters regularly ship samples of micro lots, experimental processes, and high-value coffees, or travel with them to competitions and trade shows. Yet they often improvise with packaging.
“Specialty coffee is extremely sensitive to its storage environment. Exposure to moisture, oxygen, temperature fluctuations, and external odours can gradually alter its characteristics,” Nathan explains. “This is particularly important for high-value coffees such as Gesha, intensely aromatic coffees, and experimentally fermented lots, where delicate aromatics and distinctive flavour profiles are essential to their commercial value.”
Hanuman Jain is the CEO of Ecotact, a hermetic coffee packaging company. He says these coffees are now travelling to more events than before.
“Now more than ever, producers, traders, and roasters are taking their best coffees to trade shows and festivals,” he says. “These lots, often very small in size, are a conversation starter at shows with a global audience.”
Standard resealable food bags, paper envelopes, and reused retail bags are common choices because they are cheap and easy to find. However, they offer limited protection against the three factors most associated with ageing in green coffee: oxygen, humidity, and temperature.
“Samples often carry the most valuable coffees in a producer’s or roaster’s range, yet they usually travel in whatever bag is to hand,” Hanuman says. “Standard resealable food bags were not designed to protect coffee, and the loss of quality shows up in the cup.”
How transit and trade shows affect sample quality
Environmental conditions can change quickly in transit. Data from Royal Coffee found that relative humidity inside green coffee jute bags rose above 75% during transit between Honduras and California. By comparison, green coffee is generally best stored at around 60% to 65% relative humidity and close to 20°C.
“Some of our exporters have shipped coffee samples without adequate protective packaging,” Nathan says. “By the time these samples reached us, their original flavours and aromas had noticeably deteriorated.
“Proper sample packaging is not just about protecting coffee during transportation, but protecting the value of the coffee and the opportunities of the people who produce it.”
Events present a separate set of challenges. Producers and traders often bring dozens of samples to trade shows, where they open and reseal bags repeatedly over several days in warm, busy halls.
Balancing quality and portability for coffee samples
Sample packaging must serve two purposes at once. It must protect coffee from oxygen, moisture, and light while staying small and light enough to carry, open, and reseal many times.
“Portability matters for samples, because people carry them through airports, hotels, and event halls,” Hanuman explains. “But this convenience usually comes at the cost of freshness.”
Standard resealable food bags meet the second requirement but not the first. Most are made from single-layer polyethene, which allows oxygen and water vapour to pass through over time.
Research supports the need for better protection for sample packaging. In a study of green coffee stored in different packaging, researchers in Thailand compared low-density polyethylene, woven plastic, and hermetic bags, and found that both packaging type and storage temperature affected bean quality. Higher temperatures reduced quality, posing a risk for samples left in a trade show hall or delivery van.
High-barrier hermetic bags have long been common for exporting green coffee, but most formats are too large for samples. As a result, producers and traders have often had to choose between protection and portability.
Ecotact designed the Mini 20 to fill this gap. “We designed the Mini 20 to give people a high-barrier resealable bag that is small enough to carry and reliable enough to trust,” Hanuman says. “It holds 50g of green coffee, 20g of roasted, or 20g of ground, and people can reseal and reuse it.”
From farm to events
Michael Santos is the Commercial Director at fifth-generation specialty coffee farm Finca Terrerito in Copán, Honduras. “Roasters invest time in sample roasting and cupping, while producers invest an entire season in the coffee,” he says. “Purpose-designed packaging helps protect the value of that evaluation.
“We have used the Mini 20 bags, and the main improvement we have observed is better protection during storage, helping us preserve the quality of our green coffee samples until they are evaluated,” he adds. “This is particularly useful when samples are travelling to different buyers or being carried to events. We want each roaster to have a fair opportunity to assess the coffee, and we have been pleased with how these bags support that.”
The Mini 20 will make its Latin America debut at booth no. 1385 at World of Coffee Panama, which takes place at the Panama Convention Centre from 23 to 25 October 2026.
“We will launch the Mini 20 at World of Coffee Panama, including a limited-edition design inspired by Panama,” Hanuman says. “Producers, traders, and roasters will be able to see and handle it in the setting where samples are most often shared.
“The ring holds up to six samples together,” he adds. “This makes it easier to share a flight of coffees at a table or on a cupping tour without loose bags getting lost or mixed up. We also worked with Katrien Van den Heuvel, an artist based in Guatemala, to design a puzzle for the event, as we wanted the design to reflect the region where many of these coffees originate.”
Why monitoring samples in shipment matters
Even the best packaging won’t indicate how a sample was handled in transit. Couriers, customs officials, and warehouse staff all handle coffee shipments, which may spend days in hot or humid conditions.
“Good packaging solves one part of the problem,” Hanuman says. “People also need confidence that a sample will be handled and stored correctly on its way to the recipient, because a well-sealed bag can still suffer if the shipment sits in heat or is delayed.”
When a sample cups below expectations, the buyer and seller often have no way of knowing what exactly caused a drop in quality. A producer may suspect poor handling, while a buyer may question the original quality.
“Packaging and monitoring address different risks,” Hanuman explains. “A high-barrier bag protects the coffee itself, while tracking environmental conditions during shipping shows whether the journey stayed within acceptable limits.”
To address this, Ecotact developed Trace IQ, a GSM-based digital logger that tracks temperature, humidity, light exposure, and location during storage and transit. The company first presented the device at World of Coffee San Diego in April 2026. Two months later, Trace IQ won the Open Class category at the World of Coffee Brussels Best New Product Awards.
A screenshot of real-time monitoring data on the Ecotact Trace IQ platform
Tracking samples on long routes
World of Coffee Panama will be Trace IQ’s first showcase in Latin America, where many producers send samples along some of the coffee trade’s longest routes.
“Coffee samples pass through many hands, and conditions along the way can change the result in the cup,” Hanuman says. “Trace IQ monitors a range of environmental variables during shipping, including temperature, humidity, and moisture, so senders and recipients can see a sample’s journey instead of assuming it went well.
“Trace IQ’s location-tracking feature allows stakeholders to monitor shipments in real time, record data throughout transportation, and spot potential risks during storage and transit,” he adds.
A shipment can spend over a month in transit, through fluctuating temperatures that sometimes rise above 40 to 45°C, and may sit for days in ports where humidity is high. By recording these conditions, traders can optimise routes or add protective measures, such as container liners to guard against condensation. Over time, these records can also show which routes keep coffee within safe ranges.
“We recently started using Trace IQ to gain more visibility into temperature and humidity during transportation,” Michael explains. “If questions arise about a shipment, having a record of transport conditions can help us investigate. For a roaster buying directly from a producer, that visibility can support a more informed and transparent relationship.”
As micro lots and experimental processes command higher prices, the margin for error continues to narrow. Heat, humidity, or oxygen exposure in transit can undermine months of work at origin.
Ultimately, protecting these coffees depends on packaging designed for samples and visibility into the conditions they experience along the way. Together, they give producers, traders, and roasters greater confidence that the coffee on the cupping table reflects the quality at farm level.
Enjoyed this? Then read our article on why roasters need to do more to reduce their green coffee packaging waste.
Photo credit: Ecotact, Addis Exporter, Soluagro Centro America
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2026-10-18 15:53:53 GMT

A Coat And A Nice Cup Of Coffee, Is That Really Too Much To Ask For?
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. A weekly curated selection of coffees from the Sprudge Roaster's Village.
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2026-10-16 21:26:04 GMT

Coffee Sprudgecast: The One With Pumpkin Spice Caskets
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. T
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2026-10-16 18:06:39 GMT

University of Hawaii to Lead New Federal Coffee and Cacao Research Lab
The University of Hawaiʻi at Mānoa will lead a new federally funded research program focused on coffee and cacao, with an initial $8 million obligation for its first year under...
https://dailycoffeenews.com/2026/10/16/university-of-hawaii-to-lead-new-federal-coffee-and-cacao-research-lab/
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2026-10-16 14:53:00 GMT

The Nephew Of Dallas Cowboys Owner Jerry Jones Is Opening A Coffee Shop
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. This sucks.
https://sprudge.com/the-nephew-of-dallas-cowboys-owner-jerry-jones-is-opening-a-coffee-shop-1453811.html

2026-10-16 14:25:28 GMT

Coffee News Recap, 16 Oct: Starbucks denies Chipotle merger, Colombia’s 2025/26 coffee production and exports fall by over 12% & other stories
Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the week.
Editor’s note
Starbucks has ruled out a takeover of Chipotle, days after the Financial Times reported that the coffee chain had worked with advisers on a possible bid. A deal would have been the largest in the restaurant industry’s history, surpassing Burger King’s US$11.4bn purchase of Tim Hortons in 2014.
The idea gained traction because Brian Niccol, the Starbucks chief executive, led Chipotle for more than six years before joining the coffee chain in 2024. However, Starbucks remains in the middle of its turnaround strategy, which lifted net profit by 33% to US$510.9m in its fiscal second quarter. A merger of this size would have drawn management attention away from this profitability push.
Meanwhile, coffee production in Colombia continues to fall. Output dropped 15% to 12.65 million 60kg bags in the 2025/26 coffee year, from 14.87 million a year earlier, according to Germán Bahamón, general manager of the National Federation of Colombian Coffee Growers. Exports also fell 12% to 11.78 million bags over the same period. The federation blamed variable weather, although September production rose 6% compared with the same month last year.
Brazil, however, has a greater influence on prices than Colombia. Arabica futures fell below US$3/lb this week, as expectations of plentiful Brazilian supply eased concerns over next year’s harvest. Even so, certified arabica stocks on the ICE exchange fell to a 27-year low in September, which leaves prices exposed to further supply shocks.
Top stories of the week
Mon, 12 Oct – Starbucks denies rumours about Chipotle merger. The coffee chain said it was not buying the burrito business, four days after a Financial Times report that it had worked with advisers on a bid. Interest centred on Brian Niccol, the Starbucks chief executive and former head of Chipotle. After the denial, Chipotle shares fell 4.3%, while Starbucks rose 1.7%. (Seattle, Washington, US)
Mon, 12 Oct – Brazil posts modest recovery in exports despite a record harvest. Brazil’s arabica shipments fell 7.1% in September, despite a large harvest this year. Total coffee exports rose 3.1% to 3.89 million 60kg bags, up from 3.78 million a year earlier, according to the Brazilian Coffee Exporters Council (Cecafé). (Sao Paulo, Brazil)
Tue, 13 Oct – Bialetti to expand beyond Italy for the first time, focusing on China, EU, and US markets. As part of a five-year growth strategy, the Italian company will also add new coffee-making products to its range, as more consumers prepare coffee at home. (Milan, Italy)
Tue, 13 Oct – Madagascar aims to raise US$150m to revive coffee sector and boost production. Madagascar’s government aims to raise US$150m to revive its coffee sector and lift national output to 100,000 tonnes over the next decade, according to Gaëtan Ramindo, the minister of agriculture and food sovereignty. The target forms part of the country’s National Recovery and Competitiveness Programme for 2026 to 2036. (Antananarivo, Madagascar)
Thu, 15 Oct – Colombia’s 2025/26 production falls by 15%; exports drop by 12%. The FNC reported that production fell 15% y/y to 12.65 million 60kg bags, while exports fell 12% y/y to 11.78 million bags. Combined with concerns that the El Niño weather pattern could hurt Brazil’s coffee crop next year, this has pushed arabica prices up slightly. (Bogota, Colombia)
Fri, 16 Oct – Subway invests in new coffee and food-to-go menus. The sandwich chain plans to nearly double its footprint across Europe, the Middle East, and Africa to 10,000 restaurants within five years. To support growth, Subway will redesign its sites with self-order kiosks and an evening menu, alongside a new breakfast range and a coffee offer made with 100% arabica beans. (London, UK)
Fri, 16 Oct – PDG Media to host How To Monetise Your Roastery’s Customer Database & Email List webinar on 4 November. Speakers will cover the basics of segmenting your email list, setting up automated emails such as brew guides and restock reminders, and using seasonal releases to keep current customers engaged and attract new ones. (London, UK)
Industry news
Tue, 13 Oct – Espresso House opens first shop in France in partnership with Lagardère Travel Retail. The Swedish chain has opened at Dijon’s main railway station. The shop has two bars: one for customers on the move and another for those who want to sit down. Founded in 1996, Espresso House already operates in Sweden, Norway, Finland, Denmark, and Germany. Thomas Kelly, the group’s chief executive, described France as a market with a strong coffee culture and significant potential. (Paris, France)
Wed, 14 Oct – Italy launches its international coffee strategy, including the Espresso Fund. Italy’s foreign ministry unveiled the strategy in Rome on 14 October, built on two programmes. The first, ACT Coffee, aims to make Africa’s coffee supply chain more sustainable, with UNIDO running it alongside the International Coffee Organisation and the Italian Coffee Committee. The second, the Global Coffee Initiative, brings together the World Bank Group and Italian state lender Cassa Depositi e Prestiti to prepare projects and attract investment, and it includes the Espresso Fund, which Italy is promoting with the World Bank. Giuseppe Lavazza, president of the Italian Coffee Committee, said the industry needs to shift from individual projects to a global approach. (Rome, Italy)
Wed, 14 Oct – Union Hand Roasted Coffee secures contract with Waitrose. The London roaster has developed an exclusive Partners Blend for Waitrose, which the supermarket introduced across all its cafés on 14 October. The blend uses arabica coffee from Peru, Brazil, and Nicaragua. As part of the deal, Union will also train Waitrose staff as baristas, and the supermarket plans to sell the blend for home use in the coming months. The contract adds more than 100 cafés to a wholesale portfolio that includes bakery chain Gail’s, Waterstones’ Café W, and Peach Pubs. (London, UK)
Wed, 14 Oct – Nestlé set to double its investment in Mexico. Nestlé will double its investment in Mexico, its fourth-largest market, from US$1bn to US$2bn over six years. The extra funding will expand production lines in Veracruz, Guanajuato, and Querétaro and build a US$180m distribution centre in Zumpango. In Veracruz, Nestlé will also distribute 70,000 coffee plants and work with 2,000 growers. (Vevey, Switzerland)
Thu, 15 Oct – Specialty Coffee Association announces new Board of Directors. With the number of candidates being the same as the number of open seats, the Specialty Coffee Association has confirmed Ahmed Bin Sulayem, Sunalini Menon, and Karsten Ranitzsch as the new members of the SCA Board of Directors. No voting would be held for the positions. (Irvine, California, US)
Thu, 15 Oct – Oatly announces long-term partnership with Well Grounded. Over five years, Oatly will donate 1p for every litre of Barista Edition sold to coffee shops and foodservice customers to Well Grounded, a social enterprise that trains people for careers in coffee. The money will fund free, accredited training for people out of work, supporting Well Grounded’s aim of creating 10,000 career opportunities across the UK. (London, UK)
Thu, 15 Oct – Lavazza extends its Turin regeneration project beyond Nuvola with a new coffee and arts hub. The coffee group will redevelop an industrial building close to its Nuvola headquarters. Spread over several floors, the renovated spaces will focus on coffee culture, architecture, and contemporary art. French architect Jean Nouvel, who won the Pritzker Prize in 2008, will lead the design with Franco-Lebanese architect Hala Wardé, alongside Turin practice Picco Architetti and engineering firm EP&S. (Turin, Italy)
Thu, 15 Oct – Rounton Coffee relocates to new roastery, plans to double production. The North Yorkshire roaster has moved from its converted granary in East Rounton to a 6,000 sq ft unit on Teesside Industrial Estate in Thornaby, three times the size of its previous base. Rounton currently roasts up to a tonne of coffee a day, and founder Dave Beattie expects the move to double production. The new site will also host training and events, and the company plans to create three new jobs. (Thornaby, UK)
Fri, 16 Oct – SEY Coffee releases Panama Gesha worth more than US$200 a cup. The Brooklyn roaster paid US$44,275, or US$6,325 per kg, for the lot from Finca Sophia’s private auction. Depending on the recipe, a single cup can contain more than US$200 worth of coffee. SEY will serve it on its World Coffee Tour, a series of tastings of six rare coffees from Panama, Ethiopia, and Ecuador, which starts in the US before moving to London, Paris, Shanghai, and Seoul. (New York City, New York, US)
Businesses for sale
Mon, 12 Oct – The Coffee Holding Co. announces a share repurchase plan. The US coffee roaster and importer will buy back up to US$2.5m of its own shares on the open market and through private deals, depending on market conditions and its share price. Coffee Holding will fund the programme from available cash and future operating cash flow, and its shares rose 6% after the announcement on 7 October. (New York City, New York, US)
Wed, 14 Oct – Canada’s Caffè Artigiano to be acquired by Purebread Brands for C$7.7ms. The combined business would include 16 company-operated bakery and café locations, plus Caffè Artigiano’s 11-location franchise network, for a total of 27 locations. The development pipeline also includes seven additional locations. (Vancouver BC, Canada)
New launch
Mon, 12 Oct – La Cabra debuts in Spain with a boutique bakery-café. The Danish specialty coffee roaster opened on Calle Infantas in Madrid’s Chueca district on 9 October, combining a café and bakery in a building dating from 1855. Founded by Esben Piper in Aarhus in 2011, La Cabra already operates in Copenhagen, New York, Oman, and Bangkok, and developed the Madrid site with three local partners. (Madrid, Spain)
Mon, 12 Oct – OutIn launches the new generation of its Nano portable espresso machine. The company says its 5,000mAh battery doubles the endurance of the original Nano, brewing up to nine cups from room-temperature water on a single charge. The Nano 2 recharges fully in 100 minutes, compared with 180 minutes for the previous model. (Denver, Colorado, US)
Tue, 13 Oct – Eversys launches compact Legacy Steam coffee machine. The Swiss maker of super-automatic coffee machines has designed the Legacy Steam for cafés and venues with limited counter space. Operators can fit up to four grinders, or three grinders with two powder modules for drinks such as hot chocolate and chai. The machine offers three ways to steam milk: manual, automatic, and Eversys’s Everfoam system, which adjusts temperature and foam texture for dairy and plant-based milks such as oat, almond, and soy. (Sierre, Switzerland)
Wed, 14 Oct – Third Wave Coffee teams up with jeweller CaratLane on ube drinks. The Indian coffee chain has launched a limited-edition range of three drinks made with ube in partnership with online jewellery brand CaratLane. Each drink carries a jewellery-inspired design and diamond-style latte art. Takeaway and delivery orders come in co-branded cups with collectable cards, and CaratLane shoppers can claim drink discounts at nearby Third Wave Coffee cafés. (Bengaluru, India)
Wed, 14 Oct – Sparkling coffee brand GoKafé launches in Los Angeles. The brand, which blends sparkling cold coffee with fruit juice, is now sold in 150 shops across the Los Angeles area and online. Each can contains 120mg of caffeine, 10 to 20 calories, and no added sugar, with lemon, peach, and pink pineapple flavours. (Los Angeles, California, US)
Thu, 15 Oct – JENKI opens eighth London matcha bar. The matcha brand has opened opposite Liverpool Street station, following its Soho launch in September, with sites in St Paul’s and Marylebone due before the end of 2026. The bar’s curved whisking counter takes its design cue from the old Underground entrance opposite, and a projected wall installation shows imagery from the team’s sourcing trips to Japan. (London, UK)
Thu, 15 Oct – Beantropy podcast returns with new episodes. The podcast from Beantropy, the specialty coffee event, has released its latest series of conversations with people working across the coffee supply chain. Christophe Servell opens the series by asking whether the coffee market has become multipolar and where specialty coffee is heading. In the second episode, Rod Jounot asks whether coffee shops will kill specialty coffee. Beantropy plans to release two new episodes every two weeks, featuring producers, baristas, and other industry figures. (Paris, France)
Thu, 15 Oct – Pact Coffee launches 2026 coffee advent calendar. The UK coffee subscription company’s 25-day calendar includes award-winning and limited-edition coffees, all sourced directly from farmers. It’s available to pre-order as whole beans or ground coffee, costing £29.95 for email subscribers who order early or £39.95 otherwise, with deliveries starting at the end of October. A 12-day version is also available. (London, UK)
Thu, 15 Oct – Weber Workshops launches EG-1 80mm flat burr grinder. The company says the update is the biggest change to its 80mm flat-burr grinder since the original launched in 2015, and it will no longer label the EG-1 by version number. New features include a built-in ion generator to cut static, burrs that stay aligned after cleaning without manual adjustment, a vibration setting that clears leftover grounds from the burrs, an optional bean feeder, and an upgraded motor. (Incline Village, Nevada, US)
Fri, 16 Oct – Nucleus Coffee Tools launches Silk milk jug. The company developed the jug with researchers at RMIT University in Melbourne, studying how liquid flow, bubble formation, and foam stability affect the taste and texture of milk-based coffee drinks. Nucleus says Silk produces smoother, more stable foam, and is aimed at both home users and professional baristas. (Canberra, Australia)
Fri, 16 Oct – Caffè Nero launches protein drinks with first functional collaboration. The chain has partnered with sports nutrition brand Myprotein to launch two high-protein iced drinks across its 600-plus UK stores. The Iced Vanilla Protein Matcha Latte contains 24g of protein and the Iced Vanilla Protein Latte contains 25g, with each drink under 160 calories. The company plans to add more recipes in January 2027. (London, UK)
Fri, 16 Oct – Bellwether debuts new Shop Roaster as data shows cafés can cut coffee costs in half by roasting in-house. The company says its data shows cafés pay a median US$14.80 a pound for wholesale roasted coffee, and that roasting in-house could roughly halve that. Customers surveyed by Bellwether report saving about US$2,000 a month. The new Shop roaster debuts at Coffee Fest Dallas on 17 October, with deliveries from early 2027. (Berkeley, California, US)
Milestone
Mon, 12 Oct – Huskee’s Smart Bin wins 2026 Australian Good Design Award. Huskee’s Smart Bin, part of its Borrow reuse scheme, has won in the commercial and industrial product design category. Rather than a standard bin, it is a connected return point that lets customers drop off reusable cups and containers using a QR code, helping keep them in circulation. (Melbourne, Australia)
Tue, 13 Oct – Grounds for Health marks 30 years of cervical cancer prevention. The non-profit, which runs cervical cancer screening programmes for women in coffee-growing communities, has celebrated its 30th anniversary. Since 1996, it has screened 266,144 women and treated 22,127 across Latin America and sub-Saharan Africa. (Burlington, Vermont, US)
Wed, 14 Oct – International Women’s Coffee Alliance unveils new logo. The IWCA has introduced a new global visual identity. The organisation has more than 25,000 members across 40 chapters worldwide, and works to give women in coffee better access to training, leadership development, and markets. (Illinois, USA)
Wed, 14 Oct – Bingxue opens first US store. The Chinese tea chain has opened in Davis, California, making it the first mass-market tea drinks brand from Sh
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2026-10-16 13:59:21 GMT

Weekly Coffee News: New Look for IWCA + Nestlé in Mexico
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. IWCA Introduces New Global Visual Identity...
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2026-10-15 21:15:58 GMT

There’s A New Coffee Watch For Your Coffee Watch Collection
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. The Coffee In Motion Chronograph by Chronofuns is on Kickstarter now.
https://sprudge.com/theres-a-new-coffee-watch-for-your-coffee-watch-collection-1406849.html

2026-10-15 21:04:46 GMT

Esteban Cristancho: The Sprudge Twenty Interview
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. An interview with 2026 Sprudge Twenty inductee Esteban Cristancho of Elevation Coffee Roasters.
https://sprudge.com/esteban-cristancho-the-sprudge-twenty-interview-1278706.html

2026-10-15 20:44:43 GMT

PRF heads to Mexico for first time on 18 & 19 March 2027 with record roaster attendance
Key takeaways
Producer & Roaster Forum (PRF) hosts industry-leading events in coffee-producing countries every year, connecting producers with international roasters.
The 12th edition will take place on 18 & 19 March 2027 at Polyforum Chiapas in Tuxtla, Chiapas – the first time the event will take place in Mexico.
PRF Mexico will host the sixth Global Roasting Contest, the eighth Cold Brew Coffee Championship, the third Global Cupping Championship, the third Soil of Excellence Coffee competition, and Producer-Roaster Matchmaking.
Speaker applications for PRF Voices are open now.
The event will also coincide with the 2026 Global Coffee Awards World Championship, where the world’s best roasters will be announced.
On 18 & 19 March 2027, the 12th edition of Producer & Roaster Forum, the largest and most prestigious coffee event in Latin America, will take place at Polyforum Chiapas in Tuxtla, Chiapas, Mexico.
The two-day forum brings together a global community of producers, roasters, traders, baristas, and industry experts. Every event provides opportunities to network, exchange ideas, build lasting business relationships, and taste some of the world’s best coffees.
In addition to a specially curated PRF Voices programme, workshops, and cuppings, PRF Mexico will host the sixth Global Roasting Contest, the eighth Cold Brew Coffee Championship, the third Global Cupping Championship, the third Soil of Excellence Coffee competition, and Producer-Roaster Matchmaking.
The event will also coincide with the 2026 Global Coffee Awards World Championship, where regional Gold Champions will compete for the title of the world’s best roaster.
Read on to find out more about what’s happening at the event and how you can apply to become a speaker.
Learn more about PRF here.
PRF continues its success
For over a decade, PRF has played a leading role in connecting international buyers with some of the world’s best coffee producers. The two-day forum provides a platform to build long-lasting relationships, address key industry issues, promote innovation in the global coffee sector, and facilitate green coffee sales.
“PRF is one of the best platforms for roasters to meet producers,” says Darius Vėželis, the CEO of Vero Coffee House in Lithuania, a Gold winner at the 2025 GCA Europe. “It’s important to know the country that you’re buying coffee from, as well as operations at origin and how the supply chain works.
“At PRF, you can meet in person, and you have time to talk and exchange ideas with coffee professionals at origin, as well as roasters from other countries,” he adds. “I first attended the event in El Salvador in 2023, and have since developed relationships with Salvadoran producers and roasters from all over the world.”
Five countries have hosted the forum to date: El Salvador, Brazil, Guatemala, Honduras, and Colombia. Last year’s edition, held in El Salvador, attracted more than 4,116 people, including more than 1,146 producers.
Over 372 green coffee buyers and roasters from the US, the UK, Greece, Georgia, Bulgaria, Austria, Belgium, Guatemala, Lithuania, Canada, Spain, France, Nicaragua, Colombia, Australia, Poland, Costa Rica, Italy, Brazil, Kenya, Ireland, Switzerland, and Romania also attended, making it one of the coffee industry’s most global events.
With market volatility continuing to shape the coffee industry, roasters want more control over their supply chains and closer ties with producers. As a result, events like PRF have grown in prominence.
MTPak Coffee, a leading global supplier of custom-printed coffee packaging, is the PRF Diamond Sponsor. The company has partnered on a multi-year deal to sponsor future events.
“We are proud to be the Diamond Sponsor of PRF Mexico, as well as the sponsor of the Sourcing Trip Experience (STE),” says Mark Zhou, the founder of MTPak Coffee. “As long-standing supporters of the global coffee community, our partnership with PRF at this level reflects our ongoing commitment to producers, roasters, and the relationships that power the coffee supply chain.
“We back an event that puts transparency, collaboration, and meaningful connections first, and we look forward to taking part in the conversations that matter most in the years ahead.”
PRF heads to Mexico
In March 2027, the event will debut in Mexico, a country that is quickly developing a reputation for its exceptional coffee quality and a dynamic specialty coffee shop scene.
The country is one of the world’s top 11 coffee exporters. The USDA forecasts Mexico’s production volumes to increase to 4.1 million 60kg bags in the 2026/27 harvest period.
“There was such strong demand from international roasters for PRF to take place in Mexico,” says Andrea Melo, the COO of PRF. “Many roasters specifically requested the opportunity to build new sourcing relationships here and discover what Mexican producers have to offer.”
Mexico grows mostly shade-grown arabica, including high-quality varieties like Typica, Maragogype, Catimor, and Catuai, as well as more unique coffees like Garnica and Marsellesa.
The USDA also predicts that the country’s domestic coffee consumption will increase throughout 2026/27, supported by its fast-growing specialty coffee scene.
“In Mexico City and beyond, cafés serve exceptional coffee and offer stellar hospitality,” Andrea says. “The country’s barista scene is competitive; many are taking part in national and regional competitions to constantly push themselves to improve.”
A burgeoning specialty coffee culture and high-quality coffee production position PRF Mexico as a major international meeting point. Over 4,500 Mexican and international coffee professionals are expected to attend, including roasters from more than 45 countries, making PRF Mexico the largest edition to date.
Supporting Mexico’s coffee sector
PRF Mexico is expected to generate more than US$15.5m in business opportunities, with at least US$1.82m expected to be retained in Chiapas to support the local coffee sector. The event will also create over 300 direct and indirect jobs.
OBIIS (One Big Island in Space), a farm-direct model that buys coffee from producers, is a PRF Gold Sponsor and a long-time partner. OBIIS works with producers in Chiapas and screened the La Fortaleza documentary at PRF El Salvador, spotlighting the success and challenges of the region’s coffee producers.
The Instituto del Café de Chiapas (INCAFECH), part of the State Government of Chiapas, Mexico, fosters, develops, and promotes the region’s coffee industry. INCAFECH is a PRF Gold Sponsor and the Host Country Partner.
“Today, in Chiapas’ coffee sector, there is greater interest in quality, traceability, sustainability, processing and, above all, generating greater added value within the region itself,” says Carolina Espinosa, Project Management and Marketing at INCAFECH. “We have also seen greater involvement from producers and organisations seeking to improve their processes, differentiate their coffees and access markets that recognise not only the quality of the product, but also its origin and the story behind it.
“PRF Mexico allows us to showcase not only our coffee, but also our regions, our diversity, our processes and the work of our coffee-growing families to an international audience,” she adds. “This will be the first time that PRF has been held in Mexico, and Chiapas will be the host. This gives us the opportunity to put the state on the international coffee map and to welcome buyers, roasters, and professionals from different markets.”
Functional specialty coffee brand Purity Coffee is a long-term partner and the PRF Bronze Sponsor.
Volunteer Sponsor and specialty coffee importer Copan Trade will host a cupping session and exclusive networking activities for volunteers.
Which competitions will take place?
Building on over a decade of success, PRF will debut in Mexico with an event line-up that promises value for all attendees.
Competitions have become a staple of every edition, showcasing the latest innovations and trends from across the supply chain. The championships that will take place are:
The sixth Global Roasting Contest, sponsored by Cropster – top international roasters showcase pure roasting skills and expertise to compete for the technical and people’s choice top spots.
The eighth Cold Brew Coffee Championship – a select group of competitors demonstrate their expertise in crafting exceptional cold brews and signature drinks.
The third Global Cupping Championship, sponsored by PDG Media – competitors put their sensory skills to the test in a high-stakes cupping challenge, evaluating aroma, flavour, acidity, body, and balance with precision and speed.
Soil of Excellence Coffee by Belco – the competition highlights the importance of soil health and regenerative agriculture in producing exceptional coffee.
More information on how to apply to compete will be announced in the coming weeks.
Global Coffee Awards World Championship 2026
The 2026 Global Coffee Awards (GCA) World Championship, a competition recognising the world’s best roasters and the producers who grow their coffees, will take place at PRF Mexico.
Throughout 2026, GCA has hosted several regional editions, including:
MENA on 15 June
Africa on 16 June
Asia on 17 June
US & Canada on 10 & 11 August
Latin America on 12 August
The European edition will take place in October. The entry kit is here, and all samples must be received by 21 October 2026.
The Gold winners of each category of all regional competitions will compete at the World Championship, where producers who have grown their coffees will join them. With winning roasters and producers from six regions attending, this will mark PRF’s and the GCA World Championship’s biggest editions yet.
The overall champion will be crowned during the GCA awards ceremony on the evening of 19 March. There will also be a VIP dinner on the same evening.
“For nearly 30 years, we have focused on the same question: How do we make better coffee tomorrow than we made today?” says Vytautas Kratulis, founder of Huracán Coffee, crowned the World’s Best Roaster at the 2025 GCA World Championship.
“Winning the GCA allowed us to tell that story to a much wider audience,” he adds. “The GCA award opened doors in places where our story simply hadn’t reached before.”
Tickets to the Global Coffee Awards Annual Dinner and Ceremony are open to all PRF attendees and are available now. You can buy tickets and find out more information here.
The dinner gives attendees a rare chance to network with leaders from across the specialty coffee industry, including award-winning roasters and Cup of Excellence-winning producers.
“Being part of the Global Coffee Awards as a judge was a real honour,” says Sandra Tamayo, quality assurance manager at Ambera in Colombia and a Q grader. She was a Sensory Judge at the GCA US & Canada and Latin America, and has also judged the Best New Product competition at WoC San Diego and regional competitions in Colombia.
“I think sometimes roasters hesitate to enter competitions because they don’t know how their coffee will be received,” she adds. “The GCA includes different categories and preparation formats, so each coffee has a chance to show its strengths in the way that suits it best.”
What else is happening at PRF Mexico?
The two-day forum will include an exhibition area where attendees can network with leading Latin American and international companies and organisations, including producers, exporters, roasters, importers, and café owners.
The Producer-Roaster Matchmaking programme, sponsored by Algrano, will also return after its launch at the 2025 Honduras event. The programme is designed to connect producers and roasters in the dedicated Matchmaking Zone: a space for meaningful conversations and new relationships between roasters and producers, right at the heart of the exhibition.
Roasters, producers, and traders will have the opportunity to meet potential partners in a quick, structured speed networking format. Algrano will help guide participants throughout the process, offering supply chain expertise, logistical support, key financial information, and live translations.
Like other PRF events, the 2027 forum will include workshops and cuppings hosted by some of Latin America’s best producers and traders, showcasing the region’s coffee diversity.
There will also be an Espresso, a Brew, and a Cold Brew Bar for attendees to try exceptional coffees from Mexico and beyond.
Speaker applications
Every PRF event hosts the PRF Voices programme: a specially curated lineup of lectures and panels led by some of the industry’s foremost and well-known experts.
Over the last decade, speakers from 36 countries have participated, discussing various topics across the coffee supply chain. These include:
Progressive Composting Techniques for Coffee Producers (Bob Fish and Michelle Fish – OBIIS)
The Science of Roasting for Functional Benefits (Ildi Revi – Purity Coffee)
Coffee Fundamentals and Price Risk Management: Navigating Market Volatility (Tomás Araujo – StoneX, US)
Fluctuating Pricing and Shifting Sourcing Strategies: An Importer’s Perspective (Abraham Castro – Ally Coffee, US)
Leveraging Computational Simulation to Optimise Coffee Drying, Storage, and Roasting (Jaime Daniel Bustos – Universidad Surcolombiana, Colombia)
Understanding Green Coffee Logistics: Overcoming Challenges and Building an Efficient Supply Chain (Afshin Roshanian – Artisan Coffee Gear, Romania)
English and Spanish speakers are invited to apply for PRF Voices. Ideal candidates should have a strong background in the coffee industry, over five years of experience in their topic of interest, previous PRF participation, public speaking skills, and fresh insight into key trends and challenges in today’s coffee sector.
More information is available here, and you can apply to be a speaker here.
PRF’s first event in Mexico on 18 & 19 March 2027 will build on 12 years of facilitating meaningful connections between producers and roasters.
International tickets and Sourcing Trip Experience tickets, which will run from 14 to 17 March 2027, are available to buy here.
You can stay up to date with all announcements for PRF here, or by subscribing to the newsletter here.
Photo credits: Producer & Roaster Forum
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2026-10-15 20:33:58 GMT

La Marzocco And Rains Collaborate For A New Barista Apron
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. The barista apron gets a waterproof, technical treatment.
https://sprudge.com/la-marzocco-and-rains-collaborate-for-a-new-barista-apron-1409605.html

2026-10-15 20:23:45 GMT

Coffee News Recap, 2 Oct: Speaker applications open for PRF Mexico, 2026 Best of Panama auction results announced & other stories
Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the week.
Editor’s note
Central and North America lead the coffee news this week. The 2026 Best of Panama auction drew nearly 25,000 bids and generated total sales of more than US$3m. Elida Geisha Torre, grown by Lamastus Family Estates, was the most expensive coffee at the auction. The 15kg lot sold for US$270,060, or US$18,004/kg.
Although this price falls short of the record US$30,204/kg set at last year’s auction, it still shows how strongly international specialty coffee buyers value Gesha.
Attention now turns to Mexico, where the Producer & Roaster Forum (PRF) will take place on 18 and 19 March 2027 at Polyforum Chiapas in Tuxtla. This will be the first PRF event held in the country. Organisers expect more than 4,500 coffee professionals to attend, including roasters from over 45 countries.
Speaker applications are now open through the PRF Voices programme. The coffee industry faces price volatility, climate pressures, market consolidation, and rising consumption, and PRF Mexico will give producers, roasters, and traders a place to discuss practical responses to each of these challenges.
Top stories of the week
Mon, 28 Sep – Faysel Abdosh Signature auction sets new record for Ethiopian coffee. The second annual private auction, organised by Testi Specialty Coffee and M-Cultivo, included 16 microlots from the Guji region. Lot 13 commanded a record-breaking price of US$2,376/kg, creating a new global benchmark price for the Ethiopian coffee industry. (London, UK)
Mon, 28 Sep – Best of Panama 2026 auction attracts 25,000 bids and more than US$3m in sales. Lamastus Family Estates’ Elida Geisha Torre, scoring 96.25, received the highest bid at the auction and sold for US$18,004/kg. Finca Lérida’s Lérida Waterfall Gesha Natural, scoring 95.63, sold for US$13,505/kg. Hacienda La Esmeralda had the most expensive coffee in the Varietals category with a Laurina that scored 93.63, which sold for US$4,216/kg. (Panama City, Panama)
Tue, 29 Sep – Luckin Coffee opens 100th store in Singapore; mulls Middle East launch after US$1bn Mubadala stake. Luckin first entered Singapore in 2023, and now operates over 38,000 stores globally. The chain previously considered expanding into the Middle East and India in 2019, but became embroiled in an accounting scandal in 2020. (Beijing, China)
Wed, 30 Sep – Vale Matcha plans to grow matcha in the US. The company has established Vale Farms and planted its first 12,000 tea plants as part of a significant investment in Pacific Northwest tea production. According to Vale, this marks the first effort to build an integrated, commercial-scale matcha-growing and production operation in the US. (Seattle, Washington, US)
Wed, 30 Sep – International Coffee Organisation says “Coffee is Part of the Solution” on International Coffee Day 2026. The campaign reinforces the coffee sector’s role in addressing some of today’s most pressing global challenges, including inequality, sustainability, climate resilience, and inclusive development. This is the first International Coffee Day recognised by the United Nations, although the US voted against the decision. (London, UK)
Thu, 1 Oct – Australia’s ban on card surcharges hits small business owners. The ban means businesses, including cafés, can no longer pass the cost of processing transactions directly to customers. Many are likely to raise their menu prices instead. About 16% of Australian businesses currently surcharge, according to the Reserve Bank of Australia, with consumers paying about A$1.6bn annually in the fees.
Thu, 1 Oct – PRF Mexico opens speaker applications. Every PRF event hosts the PRF Voices programme: a specially curated lineup of lectures and panels led by some of the industry’s foremost and well-known experts. Over the last decade, speakers from 36 countries have participated, discussing various topics across the coffee supply chain. English and Spanish speakers are invited to apply for PRF Voices. Ideal candidates should have a strong background in the coffee industry, over five years of experience in their topic of interest, previous PRF participation, public speaking skills, and fresh insight into key trends and challenges in today’s coffee sector. (Chiapas, Mexico)
Thu, 1 Oct – Keurig Dr Pepper appoints Russ Torres as CEO of Global Coffee Co. Torres brings three decades of consumer products leadership, managing multi-billion-dollar global businesses. He will join KDP on 3 November 2026, and serve as CEO of the company’s Coffee Operating Unit prior to separation, during which time he will lead the integration of KDP’s and JDE Peet’s coffee operations. (Burlington, Vermont, US)
Fri, 2 Oct – Belfast Coffee Festival to be held on 3 and 4 October at the Carlisle Memorial. Northern Ireland’s biggest coffee festival will be held on 3 and 4 October. The event will host a trade show, cuppings, coffee tastings, competitions, live music, and more. (Belfast, Northern Ireland)
Industry news
Mon, 28 Sep – Cotierra raises US$3 million to take its technology from successful pilots to multi-year deployments. The funds will support Cotierra’s transition from successful pilots to field deployments and repeatable commercial scale. The investment brings Cotierra’s total funding raised since inception to approximately US$ 4.75 million. (Zurich, Switzerland)
Tue, 29 Sep – Ryoma partners with BibeCoffee to offer a more connected coffee experience. The Ryoma Group enters strategic partnership with BibeCoffee for over 25,000 machines located across more than 25 countries, marking a decisive step towards transforming espresso machines from being simple hardware to intelligent, connected, and data-driven assets, while adding value that goes beyond technical supply. (Milan, Italy)
Tue, 29 Sep –Wildbean cafe rolls out new coffee and recipes across UK. bp is transforming its Wildbean cafe coffee offering across the UK, launching new specialty coffee beans and a new recipe. The rollout coincides with National Coffee Day on 29 September. The new beans and recipe will be available across all Wildbean cafe sites in the UK, while 46 locations across the bp estate will receive the additional upgraded elements. (London, UK)
Tue, 29 Sep – WWF enrolls retail agency, Blackdog, to launch sustainable premium coffee, Earthbrew. Earthbrew, WWF’s first branded product in the coffee category, launches with the motto “Every cup funds the future”. To take the product to market and promote the coffee, WWF has enlisted retail agency Blackdog after a three-way competitive pitch. The agency will engage retail/grocery trade via experiential/events/sampling activity, and build a route towards premium retail distribution as well as growing brand awareness. (Gland, Switzerland)
Wed, 30 Sep – Northgate González Market collaborates with Casa Libre Mexican Coffee to expand its mix of food, retail, and cultural experiences. Mercado González, the renowned Mexican retailer in Southern California, is known to bring together makers, food concepts, and experiences that share a space rooted in Mexican food, culture, and community. The retailer has now partnered with Casa Libre, a specialty coffee concept dedicated to coffee grown exclusively in Mexico. The collaboration brings together the González and Taormina/Creighton families, whose shared vision for Casa Libre is rooted in family, hospitality, and a desire to create a modern coffee experience centered on Mexican origin and craft. (California, US)
Wed, 30 Sep – Sustainable nutrition brand Kerry opens its first coffee extraction facility in Pennsylvania. Kerry has opened its state-of-the-art coffee extraction facility in Bethlehem, Pennsylvania, its first in Pennsylvania. The site is dedicated to developing natural coffee taste and flavor profiles using advanced extraction and concentration technologies to create premium coffee solutions tailored to each customer’s formulation, from RTD beverages to alcoholic beverages, ice cream, and savory sauces. (Bethlehem, US)
Wed, 30 Sep – Cafezal making international debut with first store in Lisbon, Portugal. Award-winning Italian specialty coffee and cafe chain, Cafezal is opening its long-awaited first international store in Lisbon, Portugal, while also scaling up its presence on home ground, in Milan. (Milan, Italy)
Thu, 1 Oct – Beginning February 2027, SAS will serve coffee produced by Lykke Farms across the entire network. Travelers across the SAS network will be able to have coffee developed specifically for the experience of enjoying it at 35,000 feet, with two Scandinavian companies, Lykke Coffee Farms and SAS, collaborating to showcase not just their strong Scandinavian roots but also facilitating delivery of quality, responsibility, and great experiences for travelers. (Stockholm, Scandinavia)
Thu, 1 Oct – Cotti Coffee preparing for regional expansion in the UK. China’s second-largest coffee chain, with more than 18,000 global outlets, is preparing to open stores at three new locations in London. The brand is also looking to open new stores in Birmingham and Manchester. (Beijing, China)
Thu, 1 Oct – DFI Retail Group takes full control of more than 1,100 Starbucks stores in seven East Asian markets. Singapore-based DFI Retail Group is set to take over Starbucks-licensed businesses across Singapore, Hong Kong, Macau, Thailand, Vietnam, Cambodia, and Laos. The development is an outcome of the end of DFI’s long-standing joint ownership of Maxim’s Caterers with Hong Kong Caterers, and DFI will give up its 50% stake in Maxim’s, while receiving about US$340m in cash, besides the stores. (Singapore)
Fri, 2 Oct – Luckin Coffee appoints Philip Yifei Bao, the Director of Private Equity at Mubadala Investment Company, to its Board of Directors. Luckin Coffee expands its board of directors to ten members, with the appointment of Philip Yifei Bao as the new member. Bao serves as the Director of Private Equity at Mubadala Investment Company. The appointment will deepen governance ties with the UAE’s sovereign wealth fund. (Xiamen, China)
Fri, 2 Oct – Caffè Nero appoints former Starbucks exec as Head of New Channels Development in the UK. Boyd brings more than 15 years of experience in channel development across hospitality and beverage businesses. His previous experience includes roles at Starbucks and PepsiCo. He will focus on developing partnerships with retailers to increase Caffè Nero’s reach beyond stores. (London, UK)
Businesses for sale
Thu, 1 Oct – 7 Brew completes acquisition of Salad and Go following bidding war with Dutch Bros. Dutch Bros was originally in line with a US$105m bid before 7 Brew offered more than US$123m for 63 locations. 7 Brew’s original bid was US$143m for 73 sites, but some landlords reportedly didn’t approve of their leases being turned over.(Springdale, US)
New launch
Mon, 28 Sep – AeroPress launches new Walnut collection. The launch includes an AeroPress Premium Walnut Brewer and an AeroPress Walnut Manual Grinder. The collection brings a premium, rich, natural finish to its existing lineup of high-performance coffee makers and accessories. (California, US)
Mon, 28 Sep – Blue Bottle to release first-ever compilation Jazz album, celebrating the brand’s long-standing connection to Jazz music. Featuring 10 original contemporary jazz compositions from artists across North America and Asia, including Ali Shaheed Muhammad, Makaya McCraven, Jeff Parker, Angel Bat Dawid, and the Kyoto Jazz Sextet, Blue Bottle Coffee is launching a first-ever compilation album. The tracks are woven together with ambient recordings captured in Blue Bottle cafes across nine cities. The brand’s founder, James Freeman, used to be a working clarinetist before founding Blue Bottle. Only 1,500 vinyls will be produced, and sales will open on 6 October. (California, US)
Mon, 28 Sep – Bazzara launches Italian Blend collection as a tribute to the Italian espresso culture. Trieste-based coffee roastery, Bazzara, is launching the Italian Blend Collection, revisiting five historic blends with a new visual identity and turning each blend into a tribute to the Italian espresso culture. Each blend contains different proportions of Arabica and Canephora, carefully developed to bring out the best of both species and define a distinctive sensory profile. (Trieste, Italy)
Mon, 28 Sep – Coulee Coffee Co. enters physical retail SWIRL Mini at Target stores. Coulee Coffee Co., known for their sustainable, automated, pod-free, cafe-quality brewing, is launching their zero-plastic automated pour-over brewer, SWIRL Mini, at select Target stores in the US and online. Priced at US$99.99, the brewer uses a full 14-gram coffee dose and offers brew sizes from 4 to 16 ounces. (Wisconsin, US)
Tue, 29 Sep – Adsolute Communications in Ethiopia launches “Addis Ababa: The World’s Coffee Capital” campaign. Ethiopian communications firm, Adsolute Communications launched a new campaign highlighting Addis Ababa as a go-to destination for experiencing Ethiopia’s coffee culture. The campaign is titled “Addis Ababa: The World’s Coffee Capital” and was presented at the Oromia Tourism Week. (Addis Ababa, Ethiopia)
Tue, 29 Sep – Atomic Coffee Roasters launches the first-ever cold brew made with electricity. Atomic Coffee Roasters has opened pre-orders for their new launch – POTENTIAL, which is the first of its kind single-origin cold brew run through an in-line electrochemical step developed by Overpotential, a company founded by Dr. Christopher Hendon. It is also the first commercial product for Overpotential’s technology. (Boston, US)
Tue, 29 Sep – Blackbird Bakery to open next bakery in Clapham. Blackbird Bakery to open their 11th site, furthering their footprint in their 20th anniversary year at Clapham. The bakery will offer the same all-day menu as Blackbird’s other branches. (Clapham, UK)
Thu, 1 Oct – Löfbergs and Strawberry collaborate to further regenerative agriculture initiatives. Sweden-based Löfbergs takes the next step in its sustainability initiatives, introducing Löfbergs Honduras, a Regenerative Organic Certified (ROC) coffee, part of Löfbergs’ specialty coffee range. It is grown by the Cafico Cooperative in Honduras. Löfbergs has also partnered with the hotel group, Strawberry, to introduce ROC-certified coffee at Strawberry hotels in the Nordic region throughout autumn. Further, the two are launching a joint project together with the Peruvian coffee cooperative, La Prosperidad de Chirinos. (Karlstad, Sweden)
Thu, 1 Oct – ICO launches new Coffee Market Intelligence Platform. The ICO has unveiled a new interactive data platform at a press conference in Geneva, Switzerland, during the 142nd session of the International Coffee Council. The platform is free-to-view and combines daily market indicators as well as data on monthly trade, annual production, and consumption. The platform offers access to information about the key elements of the global coffee market, with relevant statistics all available in one place. (Geneva, Switzerland)
Fri, 2 Oct – Origin Coffee launches limited edition ceramic collaboration with SRIRATMAKES. B-Corp certified brand Origin Coffee has collaborated with London-based artist and designer, SRIRATMAKES, the creative practice of the Thai-British artist Srirat Jongsanguandi, for a limited-edition ceramic set. The set features two hand-thrown, stackable ceramic cups, each tailored specifically to the proportions of the classic flat white and displaying subtle variations in form and finish. Conceived as tactile objects to be used, held, and lived with, the pieces explore the meeting point between artistic individuality and functional design. (London, UK)
Fri, 2 Oct – Prague-based specialty coffee group, The Miners, preparing to launch in Portugal. One of Europe’s fastest-growing specialty coffee groups, The Miners are preparing to launch in their eighth European market – Portugal. The brand will soon be opening stores in Santos and in Valbom in Lisboa. Plans are also on to launch a store in Paphos, Cyprus soon. (Prague, Czechoslovakia)
Trade & production
Wed, 30 Sep – Coffee prices settle mixed, pressured by a strong dollar
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2026-10-15 20:12:52 GMT

Feast Your Eyes On This Cornucopia Of Coffee Gear
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. This week's selection of gear is...
https://sprudge.com/feast-your-eyes-on-this-cornucopia-of-coffee-gear-1417120.html

2026-10-15 20:02:37 GMT

Why removing crema from espresso is dividing specialty coffee
Estimated reading time: 7 minutes
Key takeaways
Crema signals freshness and quality in espresso, but it doesn’t reliably measure either.
Removing crema can give a cleaner, sweeter, less bitter espresso with cleaner flavours.
Crema also increases body and aroma release, so skimming it creates a trade-off.
The best choice depends on the coffee, the roast profile, and personal preference.
Crema is the first thing most people notice in an espresso. The thick foam signals freshness, quality, and skill, and it has shaped what many expect from a shot since its invention in the 1940s.
But more coffee professionals are starting to question whether crema hinders the espresso sensory experience, rather than enhancing it. The debate isn’t new; James Hoffmann called crema “rubbish” in 2009, and some have advocated skimming it from espresso to minimise bitterness for years.
Recent discourse, however, shows that many are still divided on the practice, claiming we’re removing the “best part” of espresso.
Ultimately, the division highlights an underlying tension in specialty coffee: are we too concerned with reinventing classics or should we pursue new ways to experience espresso?
You may also like our article on why pre-batched espresso is so divisive.
What makes crema so special?
For decades, crema has been one of espresso’s most recognisable characteristics. The reddish-brown foam on a freshly extracted shot is most closely associated with classic Italian espresso and, for many consumers, remains a familiar indicator of freshness and quality.
Crema forms when carbon dioxide trapped inside roasted coffee dissolves into water under the high pressure of espresso extraction. As the liquid returns to atmospheric pressure, the gas escapes as tiny bubbles, stabilised by surfactants such as coffee oils, carbohydrates, and melanoidins.
Its role in the cup isn’t purely aesthetic. Crema contributes body and texture, affects aroma release, and can offer clues about freshness and extraction. However, it’s not a reliable measure of quality on its own. Roast profile, age, and brewing parameters can all change how much crema the coffee forms.
It also shapes perceptions around quality. Research found that crema increased consumer expectations that an espresso would be higher quality, smoother, and more premium-tasting.
Increasingly, however, some specialty coffee professionals are challenging these long-held assumptions and asking the question: does espresso actually taste better without it?
Michael Harris Conlin, three-time Philippine Barista Champion and CEO of Global Coffee Awards Asia Gold winner Henry and Sons, explored this while preparing for competition. His espresso used a blend of liberica and eugenoides, which can increase bitterness.
“During one of the many espresso cupping sessions, we tried removing the crema with a spoon and found that it greatly improved the tactile experience and taste balance of our blend,” he says.
This experiment led Michael and his son Liam to develop the Better Vessel, a post-extraction tool designed to separate the crema from brewed espresso. Michael introduced it during his 2025 World Barista Championship routine, where his espresso received the highest score in the first round.
Sacrilegious or expanding the barista’s toolkit?
There is a sensory scientific argument for both sides of the fence.
Crema contains carbon dioxide, emulsified oils, and suspended coffee particles. Tasted on its own, it’s often notably bitter with a drying texture. Removing it can therefore reduce this and change how sweetness, acidity, and more delicate flavour notes are perceived.
“Without the layer of crema dominating the experience, I often perceive the espresso as cleaner and less bitter, with greater flavour clarity,” Michael says. “Flavour notes can become easier to recognise, and the finish can feel more pleasant and less drying.”
He also finds that removing crema changes texture, making some shots feel “smoother and juicier”.
Yet crema is doing useful work, too. Research has found that it can influence the retention and release of volatile aromatic compounds. One sensory study found that a standard amount of crema supported the release of pleasant volatile compounds, while larger quantities were associated with a stronger roasted sensory experience. Filtering crema minimised this effect, but also reduced the release of some aroma compounds.
In other words, removing crema isn’t always a straightforward upgrade; it can be a trade-off. The ideal balance of flavour, texture, and aftertaste will vary from coffee to coffee. Crema can add body, texture, and bitterness that help round out an espresso, while some coffees may benefit more from the increased clarity removing it can bring.
Even when Coffee Collective was experimenting with skimming crema from espresso as far back as 2008, they reported a cleaner and less bitter cup, but also the loss of body, which is vital for excellent espresso.
This is also why stirring is considered useful. Crema’s bitterness may taste unpleasant in isolation, but mixing it through the espresso can integrate it with sweetness and acidity rather than removing it altogether.
The crema debate won’t be settled
Crema removal is also overlapping with other practices in espresso preparation. Beta Coffee in Sydney, Australia says pre-batching espresso has allowed them to skim crema and filter fines from shots for higher clarity, contributing to a sweeter cup.
Ultimately, this points to a broader willingness within specialty coffee to question long-established conventions. Turbo shots challenged traditional espresso recipes, extract chilling changed how competitors approached temperature and aroma and, more recently, pre-batched and ultrasonic espresso have pushed the beverage further from its Italian roots.
Removing crema is particularly contentious because it’s not simply a brewing variable; it’s woven into espresso’s identity. For some drinkers, removing it takes away the bitterness that obscures the coffee’s intrinsic flavour. For others, bitterness and texture are integral to a balanced experience.
Michael doesn’t frame the Better Vessel as the correct way to serve every shot.
“It isn’t saying everyone should remove crema,” he says. “It’s about questioning something we’ve accepted for a very long time and giving people a new way to enjoy espresso.”
Perhaps the most useful approach to this new variable is the simplest: taste the same espresso in three different ways. Try it untouched, try it with the crema stirred through the liquid to integrate its bitterness with the rest of the shot, and then try it removed entirely. For baristas and consumers, this could become a useful sensory exercise for exploring how aroma, bitterness, texture, and flavour clarity interact.
As specialty coffee continues to deconstruct espresso in search of new sensory experiences, whether crema stays or goes should depend on the coffee in the cup and the experience the barista wants to create.
The evidence doesn’t point to a single right answer, because the best choice depends on the coffee, the roast profile, and the consumer. Lighter roasts may benefit from the increased bitterness, while other coffees may taste better without crema. In specialty coffee, it should be a matter of preference, not gospel.
Need more leads for your coffee business? Get in touch with PDG Media, our marketing agency dedicated to specialty coffee, here.
Removing crema espresso FAQs
What is crema?
Crema is the reddish-brown foam on top of a freshly pulled espresso. It forms when water at up to nine bars of pressure dissolves carbon dioxide from roasted beans, and the gas escapes as tiny bubbles when the liquid leaves the portafilter.
Does removing crema make espresso taste better?
Michael Harris Conlin, three-time Philippine Barista Champion, says it can. Without crema, he finds espresso cleaner, less bitter, less drying, and with clearer flavours. The foam binds small particles, oils and sometimes ash, which add bitterness. Results vary by coffee, so taste both versions and decide.
Does crema show that a coffee is fresh or well made?
Partly. Fresher coffee produces more crema, and a thin layer can point to channelling during extraction. However, avoid judging a coffee by its crema alone, and light roasts typically produce very little.
Enjoyed this? Then read our article on ultrasonic espresso.
Photo credit: Bianca Marvida
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2026-10-15 19:52:12 GMT

Weekly Coffee News: Good Food Awards Open + California Chain Expands
Entries Open for the 2027 Good Food Awards The 2027 Good Food Awards entry period is open through Oct. 31, with submissions accepted in 18 categories, including coffee. Blind tasting...
https://dailycoffeenews.com/2026/10/09/weekly-coffee-news-good-food-awards-open-california-chain-expands/
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2026-10-15 19:42:05 GMT

Look At All These Coffees. Don’t Look At Them! Drink Them!
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. A weekly curated selection of coffees from the Sprudge Roaster's Village.
https://sprudge.com/look-at-all-these-coffees-dont-look-at-them-drink-them-1417089.html

2026-10-15 19:31:50 GMT

More control, more creativity: Espresso’s new balancing act
Estimated reading time: 9 minutes
Key takeaways
Espresso’s very fine grind size and short contact time leave little room for error.
Cafés need every shot to taste identical across shifts, baristas, and busy rushes.
La Marzocco’s Strada X controls pressure profiling so baristas can experiment with extraction, while features like mass-based pressure profiling, smart saturation, and independent groupheads produce repeatable results.
Ergonomic design, such as straight-in portafilters, protects baristas and supports service.
The variables required for excellent espresso – very fine grind size, tight extraction window, and a short water-to-coffee ratio – demand both consistency and creativity. Modern grinders and espresso machines help baristas experiment with recipes, yet cafés still need every shot to taste the same as the last.
This tension has only grown as customer expectations rise and shops get busier. Manufacturers have responded by building control directly into the equipment itself, rather than leaving repeatability entirely to a barista’s memory and muscle.
Every shift tests this balance. Baristas refine their palate through years of tasting and adjusting, yet a single busy rush can undo this precision in seconds. Understanding where control breaks down, and where machines step in to provide support, starts with looking at espresso extraction itself.
You may also like our article on how coffee brands are using collaborations to build community.
Precision and control where it counts
Consistency is one of the hardest parts of a barista’s job. Finding the sweet spot for a coffee is a careful, creative process: adjusting the grind, changing the yield, tasting, comparing, and working out what a coffee needs to show its full potential.
This is difficult enough on its own. Once service starts, though, the same recipe has to produce the same results, often at pace, across different shifts and different baristas.
Barista training has never been more rigorous, yet extraction consistency remains one of the toughest parts of the job. Espresso is brewed with a much finer grind size and a shorter contact time than almost any other brewing method, leaving little room for error and even less time to notice if a variable has shifted.
At the same time, baristas don’t want machines that remove their input, but tools that sharpen it. “The Strada X was developed with this relationship in mind,” says Giada Biondi, Global Communications & Culture Manager at La Marzocco. “The machine is the latest in the Strada line, first introduced in 2009. From the beginning, the Strada platform was built to give baristas more direct control over extraction, especially through pressure profiling.”
Pressure profiling is the practice of changing water pressure during espresso extraction, instead of keeping it at a constant nine bars from start to finish. By increasing or reducing pressure at different stages of extraction, baristas can change body, sweetness, acidity, and texture.
“Offering this advanced and more refined level of control meets the needs of baristas who want to experiment with getting as close to the perfect espresso as possible,” Giada says.
Why repeatability matters
A rushed extraction during a busy morning shift, layered with the need to interact with customers at the bar, makes repeatability even harder to protect.
Channelling alone, where water finds the path of least resistance through the coffee bed instead of moving through it evenly, is enough to throw off body, acidity, and sweetness from one shot to the next.
Repeatable results rest on barista skill, but machines also play an integral role. “The Strada X brings together mass-based pressure profiling, Smart Saturation, independent groups, and a workflow designed around everyday use,” Giada explains. “Thanks to integrated scales and a predictive mass algorithm, the machine can connect the pressure profile to a target yield.”
Machine technology is increasingly giving baristas a more stable foundation for experimentation. They can still test different pressure curves and adapt recipes to different coffees, but advanced machine features help keep decisions anchored to repeatable results.
“For the barista, this means that pressure, time, and output are no longer managed as completely separate elements,” Giada says. “The final beverage weight becomes a clear reference point, helping make complex recipes more consistent from shot to shot.
“The same approach to repeatability and precision also extends to machines like the Linea PB, KB90, and GB5, as well as our Auto Brew Ratio scale technology integration,” she adds.
Getting the basics right
Making great espresso sits between two instincts that often pull in opposite directions: the urge to experiment and the need to repeat. Baristas build their skills through trial, taste, and constant small adjustments to grind, dose, and technique. A café, however, depends on those choices holding steady across a shift.
Smart Saturation, another feature on the Strada X, builds on this second instinct. It monitors how water first makes contact with the coffee puck, before pressure builds and before a barista can visually assess the shot.
“This first phase can have a major effect on the rest of the shot; if saturation is uneven, the extraction can become less predictable, increasing the risk of channelling and affecting the result in the cup,” Giada explains. “Smart Saturation is designed to make this stage more consistent by monitoring the interaction between water and coffee before the main extraction phase begins.”
In practice, baristas spend less time troubleshooting an inconsistent shot mid-rush and more time refining a recipe once the machine has taken care of the fundamentals.
“It helps ensure that the puck is properly saturated, creating a more reliable starting point for every shot,” says Giada. “For baristas, this matters because not all variables are visible. Some of the most consequential developments occur in the first seconds of extraction, before the coffee flow becomes stable and consistent enough for meaningful evaluation. By helping stabilise this phase, the Strada X gives baristas a better chance of turning their recipe into the cup they intended.”
Fitting into a barista’s routine
But extraction control only tells half the story. Even the most precise pressure curve or the most consistent pre-infusion phase still has to hold up during a shift: tickets stacking up, milk steaming alongside espresso, and a barista moving between machines dozens of times an hour.
A machine that demands extra thought or slows staff down during a rush becomes a liability, no matter how sound its underlying technology is. The next layer of design, then, is more about how the machine fits into a barista’s hands, posture, and pace across an entire day of service.
Balancing creativity and consistency
Specialty coffee runs on curiosity: testing, tasting, and understanding how to constantly improve coffee. Cafés also need reliability, training that transfers easily between staff, and quality customers can rely on.
“The Strada X is designed to bring these two sides closer together, reinforcing the role of the barista by offering more accurate control over pressure, saturation, weight, and workflow,” Giada says. “The machine gives the experts more space to focus on the decisions that require human experience: how a coffee tastes, what needs to be adjusted, and how to create a better cup.”
As specialty cafés ask for more precise control without losing the intuition and pace that service demands, machines increasingly need to work with the person using it, not against them.
“A barista might repeat the same gestures hundreds of times a day,” Giada explains. “Even a small workflow improvement can affect comfort, speed, and consistency. The Strada X’s design recognises that espresso quality depends not only on what happens inside the grouphead, but also on the rhythm of service.”
Optimising workflow
As out-of-home coffee consumption rebounds to pre-pandemic levels in key markets like the US, coffee shops have to navigate an increasingly complex landscape of new consumer expectations about quality, convenience, and service. Baristas therefore need machines designed to make workflow easier.
“Some machines feature straight-in portafilters that change the insertion angle, making the motion easier on a barista’s wrist and less likely to disturb the puck,” Giada explains. With “barista wrist” often lead hospitality-related injuries, design choices that minimise this risk are essential.
“Independent group technology adds another layer of flexibility; each group can operate with its own parameters, allowing baristas to work with different coffees, temperatures, and pressure profiles at the same time,” Giada adds. “Other features, including Steam Flush, Pro Touch steam wands, whose insulated design helps keep their exterior cooler and safer for baristas to handle and clean between drinks, a digital display, USB updates, and app compatibility, support a smoother workflow during service.”
Consistency and experimentation are often treated as competing goals, but tools that ensure repeatability free up attention for the tasks that require a barista’s palate and judgement. For cafés weighing new equipment, the more useful question may not be whether a machine limits creativity, but whether it gives baristas a more stable foundation to build on.
“Ultimately, the Strada X represents a more mature approach to espresso innovation,” Giada concludes. “One in which technology adapts to the coffee, the barista, and the rhythm of the café.”
Enjoyed this? Then read our article on why espresso gadgets have become so popular at competitions.
Espresso FAQs
What is pressure profiling in espresso?
Pressure profiling means changing water pressure during extraction instead of holding it at a constant nine bars. By raising or lowering pressure at different stages, baristas can adjust the body, sweetness, acidity, and texture of a shot to suit each coffee.
What causes inconsistent espresso shots?
Channelling is a common cause. It happens when water finds the path of least resistance through the coffee bed rather than flowing through it evenly. Uneven saturation in the first seconds of extraction increases the risk of channelling, changing body, acidity, and sweetness from shot to shot.
How can espresso machines help baristas stay consistent during busy service?
Integrated scales can link a pressure profile to a target yield, making the final drink weight a clear reference point. Independent groups let each one run its own settings, while straight-in portafilters ease wrist strain and reduce the risk of disturbing the puck.
Photo credit: La Marzocco
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2026-10-15 19:21:48 GMT

Roast Magazine Launches iRoast — a Community for Coffee Roasting Professionals
Roast magazine has launched iRoast, a new professional community and premium subscription created to connect, recognize and support coffee roasting professionals around the world. Built by Roast as a network...
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2026-10-15 19:11:27 GMT

Bellwether Debuts New Shop Roaster As Data Shows Cafés Can Cut Coffee Costs In Half By Roasting In-House
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Café owners who made the switch to Bellwether report saving an estimated $2,000 a month, as wholesale roasted specialty coffee prices approach $15 a pound.
https://sprudge.com/bellwether-debuts-new-shop-roaster-as-data-shows-cafes-can-cut-coffee-costs-in-half-by-roasting-in-house-1457452.html

2026-10-15 18:38:12 GMT

Why tariff refunds aren’t so straightforward in coffee
Estimated reading time: 8 minutes
Key takeaways
US Customs and Border Protection estimates it owes US$166bn in tariff refunds to more than 330,000 US businesses, including coffee importers.
Refunds arrive as lump sums, rather than matching individual shipments.
Several independent green coffee importers are passing refunds to roasters.
Further tariff threats mean roasters should keep detailed cost records.
The global coffee industry looks set to carry its unprecedented volatility and high prices into 2027. Much of the disruption began in early 2025, when the US government placed import tariffs on many of the world’s largest coffee-exporting countries, with duties reaching as high as 50% on Brazilian coffee.
In February 2026, the US Supreme Court ruled the tariffs unconstitutional and ordered the Trump administration to repay the duties. US Customs and Border Protection (CBP) estimates it owes US$166bn in refunds to more than 330,000 businesses that paid the tariffs on imported goods.
The government first tried to process refunds in March, but suspended efforts after the portal failed to handle the volume of claims. CBP then opened a rebuilt portal in April and said it would validate claims and pay them within an estimated 60 to 90 days.
Some green coffee importers are already receiving and refunding money to roasters, but the process comes with major logistical burdens.
You may also like our article on why roasters are explaining price increases.
What do tariff refunds entail?
For green coffee importers and roasters, the refunds have caused as much confusion as the tariffs themselves. During the tariff period, coffee importers paid duties directly to the US government and added the extra cost to their prices. As a result, they could determine what to return to customers only after the government refunded them.
This process took many months. In the meantime, the portal gave importers little information about whether CBP had accepted their claims or how much it had approved.
“Communications weren’t always fully accurate in some cases, and the path to getting the refunds wasn’t always completely clear,” says Chris Kornman, director of education at Royal Coffee in Oakland, California, US.
For this reason, Royal Coffee kept detailed records from the day the tariffs began through to the refund rollout, so that it could show exactly what the government owed. Roasters, by contrast, had no view of the application process or timeline unless their importers shared it with them.
How do roasters receive refunds?
Importers must explain and distribute refunds to roasters. William Dunaway, CEO of Copan Trade in Tomball, Texas, US, prepared for this by listing duties as a separate line on relevant invoices. Even so, the reconciliation has proved difficult.
“Filing for the refund was the easy part. Reconciling the payments we received was hard. They came as lump sums that did not line up one-to-one with individual entries,” William says. “It has been hard to explain to customers that we still haven’t received 100% of the money we paid the US government.”
In addition, refunds don’t appear the same way in every roaster’s account. “A lot of customers thought a refund meant an automatic credit on the next invoice,” William says. In practice, he explains, the outcome depends on three things: who paid the duty when the coffee entered the US, how the contract was written (in particular, whether it was signed before or during the tariff period), and whether Customs has processed the claim.
Deciding whether to pass refunds on
Once the paperwork is done, importers still have to decide whether to return the money to roasters. In July 2026, several independent importers, including Royal, Café Imports, Ally Coffee, and Atlas, said they would pass their refunds on to roasters.
“We were the first to offer a specific pathway and means to recover those tariffs for our customers. We announced early on that we were getting refunded, we disclosed the amounts, and we offered 100% credit back to every roaster that paid towards the tariffs that we had incurred,” Chris says.
Roasters face the same choice further down the chain. Some absorbed the tariff costs themselves, while others passed them on to retailers and consumers. Retailers sat furthest from both the tariffs and the refunds, which gave them less control over the outcome but also less responsibility for repaying customers.
William believes large retailers have gained the most. “The importer paid the tariff and passed it to the roaster; the roaster either ate it or passed some of it to the retailer; the retailer added it into the SKU price,” he says. “Now that refunds are in place, everyone is asking for the line-item refund, and the end customer is not going to get that money back from major retailers.”
Returning tariffs to consumers
Royal took a different approach with its own retail customers. In April 2025, The Crown raised the price of its coffee drinks by US$0.50 in response to the tariffs. After the government confirmed Royal’s refund, the company worked out a tariff cost of about US$2,500 on the coffees it imported between April and November 2025. It then converted that sum into a US$0.25 discount on every coffee drink during July and August 2026.
“We didn’t have a sustainable way to go through and refund the customers for the individual drinks that they were purchasing during that time, so instead we offered a menu discount,” Chris says.
To explain the discount, Royal published its method online, put up signs in The Crown, and briefed its baristas. According to Chris, this transparency also helped other roasters adopt similar schemes.
What comes next
Importers and roasters are now taking different routes with tariff refunds. “Some roasters will implement price increases as needed for increased cost of goods. Some of them are going to be changing their buying strategies, shifting away from certain regions,” Chris says.
In Chris’ view, the tariffs showed that the specialty coffee sector still depends on cheap coffee. “We saw a lot of roasters react pretty strongly when Brazil was hit with the 50% tariff,” he says. Brazil had faced a 40% tariff, announced in July 2025, on top of a 10% reciprocal tariff on goods including coffee. By the time the administration removed the Brazilian tariffs in November 2025, many roasters had already pivoted to different origins.
“That’s a mindset that needs to change if we want to really move forward into a place where coffee is resilient to climate change and resilient to ongoing upheaval. We really need to be paying fairly for good coffee,” Chris says.
Exposing vulnerabilities and strengths in the coffee supply chain
Both Chris and William agree that tariffs have shown the value of open relationships across the coffee supply chain.
“Clients called us, not Washington, D.C. or their congressman’s office, because we tried to work it out with the little visibility the government gave us,” William says. He adds that importers usually expect political and legal risk to sit with their partners in producing countries. “After this administration, that risk feels the same or worse,” he says.
Royal hopes its customers will keep communicating openly as conditions change. “The hope is that we can create partnerships that are beyond commercial,” Chris says.
However, further disruption looks likely. The administration has repeatedly threatened tariffs on other major coffee exporters, including Nicaragua, which suggests trade tensions will continue.
“One of the biggest uncertainties is the volatility of this administration and its policy-making,” Chris says. “None of us are resting on our laurels.”
Tariffs exposed how vulnerable coffee is to political volatility. Some independent green coffee importers have returned money to roasters and, in some cases, consumers, but uncertainty remains about when refunds will land and how much will be shared across the supply chain.
With further tariffs threatened on exporters such as Nicaragua, importers and roasters will need clear records, transparent pricing, and strong supplier relationships to manage any future disruption.
Want to grow your sales? Our marketing agency, PDG Media, specialises in helping coffee businesses grow. Get a free marketing audit today.
Coffee tariff FAQS
Who receives the tariff refunds?
Only importers that paid the duties when goods entered the US can claim refunds through the CBP portal. Roasters, retailers, and consumers depend on businesses further up the supply chain choosing to pass the money on, as several independent importers have done.
Will roasters receive an automatic credit on their next invoice?
Not necessarily. The outcome depends on who paid the duty at entry, whether the parties signed the contract before or during the tariff period, and whether Customs has processed the importer’s claim. Roasters should check the terms directly with their importer.
Why did the refund process take so long?
The US government suspended its first attempt in March 2026 after the portal could not handle the volume of claims. CBP opened a rebuilt portal in April, but importers then waited months to learn whether it had accepted their claims and how much it approved.
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2026-10-15 17:58:38 GMT

Three Questions with Esther Singer of Segara Coffee
For Esther Singer, a career in coffee grew out of a classic scientific impulse: Start digging and see what turns up. The German-Indonesian-Californian scientist spent more than a decade researching...
https://dailycoffeenews.com/2026/10/15/three-questions-with-esther-singer-of-segara-coffee/
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2026-10-15 17:07:40 GMT

Is Starbucks Going To Buy Chipotle?
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Starbucks is rumored to be pursuing a purchase of the fast food chain.
https://sprudge.com/is-starbucks-going-to-buy-chipotle-1421282.html

2026-10-15 16:12:39 GMT

Can coffee producers “own” a processing method?
Key takeaways
Coffee processing innovation has accelerated considerably over the last decade.
Many niche processes originate at a single farm or with a single producer.
Intellectual property and patent registration are standard when developing new plants, which are often widely distributed.
Processing is harder to protect than varieties because outcomes vary widely.
Coffee processing has always been evolving. Natural processing, which originated in Ethiopia and Yemen as early as the 9th century, was the standard method until washed processing emerged in the Caribbean and Southeast Asia during the 1700s. Later, in the late 2000s, honey processing gained popularity in Costa Rica and then spread to many other coffee-growing regions.
Over the last decade, however, producers have introduced new processing methods at a much faster rate. They have developed more experimental techniques to target specific flavour profiles, command higher prices, and differentiate their offerings. As buyers and consumers embraced these new flavour experiences, terms like aerobic, anaerobic, and lactic fermentation became part of the specialty coffee lexicon.
Within this already niche category of experimental processing, a smaller group of highly specific methods has emerged – processes like thermal shock, koji fermentation, and washed-symbiotic. In most cases, these micro-niche processes originate from a specific farm or producer. As they gain commercial value, some producers may want to protect the techniques they developed.
This reopens a debate the industry has already had over varieties and blends. At its centre is the question of whether anyone can “own” part of the supply chain when other stakeholders can copy it or draw inspiration from it, whether intentionally or not.
You may also like our article on whether blends can be intellectual property for roasters.
Why claiming “ownership” over processing is complex
Given their extensive history, no one farm or producer can claim to have invented washed or natural processing. But it’s a different story for more modern, niche processing techniques.
TyOxidator (or “tyOxidator”, or “Tyoxi”) offers a clear example of a named, hyper-specific method tied to a single farm. Pepe Jijón, who owns Finca Soledad in Ecuador’s Intag Valley, developed the process for the Typica Mejorado variety.
“It’s a wild-derived process, so results aren’t always consistent, and it only represents a very small amount of our yield because it’s so hard to achieve,” he says. “It ties into my focus on ecosystem preservation and working hand in hand with nature. Yields and tasting notes are secondary.”
Pepe describes TyOxidator as a natural wild terroir-based process that works alongside the farm’s natural ecosystem. Ripe cherries first ferment in open air, which encourages oxidation. Finca Soledad then pulps the coffee and ferments it in its mucilage in a sealed tank for 48 hours before washing. The team then dries the coffee in a dark room at 16°C for 22 days, with several stabilisation pauses at high moisture in sealed bags.
Finally, the coffee spends time in indirect sunlight, which Pepe says “seals” the process and prevents unwanted fungi from developing after the long period without light.
TyOxidator’s name, and the process itself, is unique, but Pepe doesn’t believe claiming “ownership” is the right approach. He says the processing method depends on too many environmental variables, including soil, insects, biomass, natural yeasts, fungi, mycelium, variety, altitude, and longitude. The final flavour outcome therefore can’t be tied specifically to processing.
“Drying is far more important than fermentation per se,” Pepe says. As a result, two lots processed using TyOxidator on different farms would likely taste very different. For this reason, Pepe makes no attempt to protect the method. “I share all I do with the world just for the sake of creating awareness and inspiring others,” he says.
Instead, he focuses on preserving the farm’s ecosystem. “We are not an extraction farm,” he says. “We seek to empower nature to take over and bring back balance. Taste may follow, or not.”
Coffee processing as intellectual property?
The pioneers of hyper-specific processing have spent months, and in some cases years, developing and refining their techniques. As these processes become more recognisable and potentially more valuable in specialty coffee, producers may increasingly see them as assets worth protecting.
Registering intellectual property and patents is standard practice in developing new technology, including plants and seeds. The United States Patent and Trademark Office issued 1,398 plant patents in 2020, and 788 plant patents out of 346,152 total patents in 2023.
Organisations register many of these patents for research purposes. In the coffee sector, research centres such as the Honduran Coffee Institute (IHCAFE) and Scott Agricultural Laboratories (SAL) have developed new hybrid varieties for wider distribution. As a result, the benefits tend to reach a wide range of producers rather than giving large institutions a market advantage.
Some corporations have taken a similar approach. In September 2023, Starbucks released six climate-resistant varieties through its Hacienda Alsacia research centre in Costa Rica and made them available to farmers free of charge.
In the same month, Nestlé launched N°20, a hybrid arabica variety it developed over 20 years. Farmers grow N°20 exclusively in Colombia for Nespresso capsules, and the company restricts production to its own facilities to reduce the risk of legal complications.
Processing, by contrast, is a series of steps that turns harvested coffee cherries into stable, dry green coffee beans. This makes it much harder to patent or protect than a single coffee variety.
Why sharing processing knowledge can benefit producers more
Producers have clear reasons to protect the niche processing methods they develop. Pioneers often spend months or years experimenting, absorbing the cost of failed lots and new equipment before a technique works consistently.
“Owning” the method, or at least its name, could allow them to recoup investment by selling exclusive lots at higher prices. It may also prevent other farms from marketing lower-quality coffees under the same name, which could damage the method’s reputation and the original producer’s standing with buyers.
However, sharing processing knowledge offers practical advantages for producers, particularly smallholders with limited resources. Registering and enforcing intellectual property requires legal fees, technical documentation, and ongoing monitoring, costs many farms would struggle to cover. Even with protection in place, proving that another farm has copied a method would be difficult, given how much processing varies from one farm to the next.
Open knowledge, by contrast, lets producers learn from each other’s successes and failures. Experimental processing carries financial risk, as a single failed fermentation can ruin an entire lot. When producers share what has and hasn’t worked, others can test new methods with fewer costly mistakes.
Producers who share their techniques can also build recognition and trust with buyers. Being known as the originator of a respected method can strengthen a farm’s profile, which in turn can lead to longer-term relationships and more consistent premiums.
As experimental processing gains commercial value, more producers may weigh up whether to protect the methods they develop. Owning a name or technique could help pioneers recoup their investment, but legal costs and terroir’s influence make enforcement difficult.
For many producers, particularly smallholders, sharing knowledge openly may offer greater long-term value through reduced risk, recognition, and stronger buyer relationships.
Need more leads for your coffee business? Get in touch with PDG Media, our marketing agency dedicated to specialty coffee, here.
Coffee processing and intellectual property FAQs
Why might a producer want to “own” a processing method?
Pioneers often spend months or years developing a method, absorbing the cost of failed lots and new equipment. “Owning” the method or its name could help them recoup that investment through exclusive lots and stop other farms selling lower-quality coffee under the same name.
Why is processing harder to protect than a coffee variety?
A variety is a distinct plant that organisations can register or control, as Nestlé does with N°20. Processing involves a series of steps, and flavour also depends on soil, microbes, altitude, and drying, so results vary considerably between farms.
How does sharing processing knowledge benefit smallholders?
Smallholders often lack the funds to register and enforce intellectual property. Sharing knowledge lets producers learn from each other’s successes and failures, reducing the risk of losing entire lots, while originators can build recognition and stronger relationships with buyers.
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2026-10-15 15:19:51 GMT

Pastime Coffee Goes All In at New Portland Production Roastery
Portland, Oregon-based Pastime Coffee is heading full bore into professional production with the opening of a new 1,000-square-foot roastery in a former Northeast Portland flower shop. At the center of...
https://dailycoffeenews.com/2026/10/15/pastime-coffee-goes-all-in-at-new-portland-production-roastery/
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2026-10-15 14:28:02 GMT

Daniel Borrás: The Sprudge Twenty Interview
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. An interview with 2026 Sprudge Twenty inductee Daniel Borrás.
https://sprudge.com/daniel-borras-the-sprudge-twenty-interview-1278717.html

2026-10-15 13:45:03 GMT

Coffee News Recap, 9 Oct: Arabica passes US$3/lb on stronger real, Costa returns to profitability with matcha and iced drinks & other stories
Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the week.
Editor’s note
Arabica prices climbed to their highest levels since early September this week, surpassing US$3/lb as the Brazilian real reached a near five-month high against the US dollar. Because a stronger real reduces their short-term earnings, producers often hold onto their coffee rather than selling it immediately. In addition, traders fear El Niño could threaten the country’s 2027 crop, as flowering begins amid lower rainfall in Minas Gerais.
Gains are likely to be temporary, though. Brazil expects a record 2026/27 crop, and recent figures from Secex (Brazil’s Secretariat of Foreign Trade) show that the country’s green coffee exports totalled 3.93 million bags last month – the highest level in the last 20 months and up 20.4% from September 2025.
Meanwhile, on the consumption side, Costa Coffee has returned to operating profit after refitting its stores and broadening its menu. Revenue grew 5% to £1.3bn, and CEO Philippe Schaillee credits iced coffees, matcha, ube, and lower-calorie options with driving growth.
Even so, statutory profit fell 7% to £62m, and Greggs has overtaken Costa as the UK’s largest branded coffee outlet, with 2,737 locations against 2,707.
The broader lesson is that major chains now depend less on coffee itself for growth. At the same time, value-led rivals now compete directly for the same customers.
Top stories of the week
Mon, 5 Oct – Matcha and iced drinks help Costa Coffee return to profitability. The chain opened 50 new outlets in the UK over the past year, with 50 more planned for 2027, including drive-thru and high street locations. Costa closed 2025 with operating profit of £20m, after posting losses of £13.5m and £5.8m in the two previous financial years. Revenue grew by 5% to £1.3bn, compared with the 1% increase recorded in the 2024 financial year. (London, UK)
Tue, 6 Oct – Stronger Brazilian real pushes arabica above US$3/lb for first time since early September. Coffee prices gave up early gains on Wednesday and closed sharply lower. Traders sold off long positions after Brazil’s Trade Ministry reported that September coffee exports rose more than 20% year on year to 236,000 tonnes. However, concerns that El Niño could damage Brazil’s coffee crop next year continue to support prices. The US Climate Prediction Center said the El Niño that formed across the equatorial Pacific in June will likely be one of the strongest in more than 75 years. (New York City, New York, US)
Tue, 6 Oct – Starbucks reportedly considering merger with Chipotle. Speculation has grown that Chipotle Mexican Grill and Starbucks could merge and operate similarly to Yum! Brands, which owns KFC, Pizza Hut, and Taco Bell. The talk follows Chipotle’s decision to hire bankers to defend itself against potential takeover bids. Starbucks CEO Brian Niccol knows both businesses well, having served as Chipotle’s CEO from 2018 until he joined Starbucks in 2024. Before that, Niccol spent more than a decade at Yum! Brands. (Seattle, Washington, US)
Wed, 7 Oct – Germany’s coffee sector is worth €70.2bn; over a third of Europe’s coffee enters via German ports. According to the new “Economic Impact of Coffee in Europe” study, around 1.01 million tonnes of coffee passed through Germany in 2025. The study estimates that German roasters produced about 517,000 tonnes of roasted coffee, or 27.3% of Europe’s total output. The sector generates €36.6bn in direct economic value, while suppliers and service providers contribute a further €33.6bn. (Hamburg, Germany)
Wed, 7 Oct – Blank Street UK grew annual turnover by 71% to £58.9m. Operating profit increased almost threefold to £4.6m. Stronger demand at existing stores, driven by new signature and seasonal drinks across matcha and coffee menus, led growth, with matcha continuing to lift afternoon sales. (London, UK)
Thu, 8 Oct – Volunteer applications open for PRF Mexico. Successful applicants receive free entry to the two-day event, taking place on 18 & 19 March 2027 in Chiapas, the opportunity to participate in competitions, a cupping session where they can showcase their coffees, and exclusive networking opportunities. You can apply here. (Chiapas, Mexico)
Fri, 9 Oct – Coca-Cola reportedly reconsidering Costa Coffee sale. Coca-Cola bought Costa for £3.9bn in 2018, and the chain lost almost £20m across 2023 and 2024 combined. The company tried to sell Costa earlier this year, but potential buyers failed to meet its asking price. (London, UK)
Fri, 9 Oct – Global Coffee Awards hosts Compete With a Purpose: Building Your GCA Strategy webinar. The webinar explored how prospective competitors can turn objectives into a clear participation strategy, from evaluating coffees and choosing categories to thinking about resources and overall approach. Andy Sprenger, founder of Sweet Bloom Coffee and US & Canada’s Best Roaster 2026, also shared his approach and experience competing in the Global Coffee Awards.
Fri, 9 Oct – Major coffee brands agree to launch Coffee Sector Guidance for Responsible Procurement. Eighteen companies, including Ecom, illy, JDE Peet’s, Nestlé, Neumann Kaffee Gruppe, OFI, Sucafina, Taylors of Harrogate, Touton, UCC, and Volcafe, have agreed to champion the joint development of the Sector Guidance. The initiative aims to create a practical framework to define and encourage the adoption of responsible procurement practices that support farmer prosperity and supply chain resilience. (Geneva, Switzerland)
Industry news
Mon, 5 Oct – Nespresso discontinues compostable paper capsules, shifts strategy to aluminum recycling. Nespresso has discontinued its compostable paper coffee capsules after three years on sale, following a three-year development period, citing problems with storage and user experience. The capsules, made from 82% paper and tested in 14 European markets, needed using within four weeks of opening the pack, whereas the aluminium versions last up to a year. (Vevey, Switzerland)
Mon, 5 Oct – Starbucks loses bid to dismiss workers’ union trademark infringement suit. A federal judge in Pennsylvania has rejected Starbucks’ request to dismiss a lawsuit from Workers United, the union representing its baristas. The union brought the case in response to Starbucks’ trademark infringement claims, asking the court to confirm it can use the name “Starbucks Workers United” alongside a version of the company’s logo featuring a raised fist. (Seattle, Washington, US)
Tue, 6 Oct – Nestlé and NBA enter multi-year international marketing partnership. Nestlé’s Milo, Nescau, and Nesquik brands will become official partners of the NBA from 1 January 2027, covering 21 markets across four continents. The deal is Nestlé’s largest international partnership to date. It also reflects the company’s strategy of concentrating on fewer, larger global marketing platforms that it can use consistently across different markets. (Vevey, Switzerland)
Tue, 6 Oct – Starbucks sued for claiming eight protein drinks as sugar-free. The chain faces a class-action suit from consumers for falsely advertising eight protein beverages as “sugar-free” because they contain lactose, the natural sugar present in milk. US Federal Law prevents companies from using “sugar-free” to describe beverages containing more than 0.5g sugar per 12-ounce serving. (Seattle, Washington, US)
Wed, 7 Oct – Juan Valdez names Luis Guillermo Quintero Martínez as new CEO. Martínez brings more than 30 years of business experience to the role, where he will lead efforts to build on Juan Valdez’s position as one of Colombia’s most internationally recognised brands. (Bogotá, Colombia)
Wed, 7 Oct – Costa Coffee warns of rising prices as climate change drives up costs. Costa’s latest accounts show the company is dealing with high wholesale prices. Its management warned that climate change could reduce both the quality and quantity of coffee available, limiting the supply of the beans it needs. They added that political and economic instability could also disrupt exports and the supply of raw materials. (London, UK)
Thu, 8 Oct – Belgian chain IzyCoffee closes five stores as costs rise. The chain began as a coffee truck in 2018 and quickly expanded to 20 shops, but it will now reduce its estate to 11 locations. The company says around 85% of its staff will keep their jobs. (Izegem, Belgium)
Fri, 9 Oct – Mega Coffee opens flagship store in Cambodia. The chain, which operates more than 4,500 stores in South Korea, opened the 845 sq m flagship store in Phnom Penh’s Koh Pich. A master franchise deal targets a total of five stores by the end of 2026. (Seoul, South Korea)
Businesses for sale
Thu, 8 Oct – StoneX Group Inc. acquires Integra Trading S.A.S. to establish Colombian division. Founded in 2015, Integra operates a certified processing mill near Medellín in the Antioquia region. The acquisition deepens StoneX’s physical coffee business and expands its processing capabilities. (New York City, New York, US)
New launch
Mon, 5 Oct – The Coorg Coffee Club and Coffee Island collaborate to launch the Origin Box. To mark International Coffee Day, India’s Coorg Coffee Club has partnered with Greek chain Coffee Island to launch the Origin Box. The box contains five specialty coffees from five Coorg estates, each named after its estate and grower, and covers three coffee species: arabica, canephora, and excelsa. It is now available in more than 400 Coffee Island stores across Greece and Cyprus. (Athens, Greece)
Tue, 6 Oct – Nuova Simonelli launches integrated workstation, combining espresso prep, grinding, and automatic tamping. The complete coffee workstation combines the Appia Viva espresso machine, the Viva Grinder with C-Automation technology, and the PUQ Press M9 tamper. PUQ Press created the M9 exclusively for Nuova Simonelli, and it integrates directly with the Viva Grinder to make the workflow more efficient. The company designed the three machines to work together as a single station, balancing performance with visual appeal. (Milan, Italy)
Wed, 7 Oct – Colombian coffee roaster Devoción launches Impact Fund. The company will direct 1% of sales from every retail bag of coffee it sells in its shops and online, across the US and Colombia, to support coffee producers, young people in New York City, and the ecosystems of coffee-growing regions. (New York City, New York, US)
Thu, 8 Oct – Nikisha Bailey, the former co-founder and CEO of WinWin Coffee, has teamed up with philanthropist Natalie Carless to launch Defiant Coffee Co. Nikisha and Natalie describe the business as a model for ethical sourcing, authentic storytelling, and equity, built around the shared language of coffee, culture, and community. (Philadelphia, Pennsylvania, US)
Thu, 8 Oct – La Marzocco collaborates with Rains to launch new waterproof apron for baristas. Danish brand Rains and La Marzocco have launched a waterproof apron for baristas who spend long shifts behind the bar. The apron uses Rains’ Scandinavian waterproof design and an easy-to-clean fabric, with an adjustable fit that allows baristas to move freely throughout the day. (Florence, Italy)
Fri, 9 Oct – Ceado launches new visual expression and language Flavor as Perception. The new branding was developed in collaboration with Emo Design, Ceado’s long-term partner in product design. The project stems from a shared exploration of how to translate flavour perception into communication. The visual language translates the perceptual nature of flavour through moving forms, blending colours, shifting dimensions, and softer boundaries. (Venice, Italy)
Milestone
Mon, 5 Oct – The Coffee Bean & Tea Leaf celebrates its 63rd anniversary. As part of the celebrations, CBTL has unveiled its global anniversary campaign, including refreshed branding. (Singapore)
Wed, 7 Oct – Drop Coffee Roasters expands international footprint with first store in Japan. Founded by Swedish Coffee Roasting Champion Joanna Alm Leighton, Drop joins the string of specialty coffee brands expanding internationally. The new café is located in the Nakano area of Tokyo and is inspired by Nordic Fika culture. (Stockholm, Sweden)
Thu, 8 Oct – Transcend Coffee will celebrate 20th anniversary with a special screening of ORIGIN: The Legal Maverick & The Micro-Mill Revolution. The Edmonton-based coffee brand will mark its 20th anniversary on 14 October from 7 to 9 pm in the upstairs events space at their Ritchie Market store, with a screening of the documentary. The documentary is produced by the Edmonton-based filmmaker Mike Wivell of Square Sheep Films, and the pilot episode follows Transcend founder Poul Mark and Francisco Mena of Exclusive Coffees through Edmonton and the coffee-growing regions of Costa Rica’s West Valley and Tarrazú. (Edmonton, Canada)
Fri, 9 Oct – Global Coffee Platform celebrates tenth anniversary in Geneva. The GCP10 Anniversary Celebration, held at the International Conference Centre Geneva (CICG), centred on the theme “Ten Years, One Vision – Prosperity Starts at Origin”, convening over 200 global leaders in the coffee sector. (Geneva, Switzerland)
Trade & production
Mon, 5 Oct – Australia launches largest coordinated investment in the country’s coffee research and development to date. Funded by AgriFutures Australia under the Department of Agriculture, Australia has launched a five-year coffee research programme, aiming to develop new coffee varieties, a biosecurity plan and manual, and expand production. The ultimate goal is to reduce Australia’s dependence on imported coffee. (Melbourne, Australia)
Research
Mon, 5 Oct – Almost half of diners claim a disappointing after-dinner coffee has ruined their whole meal. Research by British luxury coffee brand Cuppers Journey found that 87% of diners who typically spend over £101 per head on dining out say that a poor coffee has changed their impression of a fine dining experience. (London, UK)
Tue, 6 Oct – New NielsenIQ study finds coffee, both hot and cold, accounts for 57.9% of beverages consumed in hospitality venues in Greece. Coffee sales through Greek supermarkets are rising in both value and volume, as 46% of consumers say they plan to visit cafés less often to cut their spending. Sales of home coffee machines have also grown by 17.5% compared with 2023. The figures come from a NielsenIQ study, which Sophie Kyriakoulea presented at the first Panhellenic Coffee Symposium. The Greek Coffee Association organised the event to mark International Coffee Day. (Athens, Greece)
Tue, 6 Oct – Study reveals the highest-rated family-owned small coffee shops on Yelp in America. OnDeck analysed Yelp reviews of family-run businesses across the country. Cxffeeblack in Memphis, Tennessee placed first with 30 reviews scoring five out of five stars. (South Jordan, Utah, US)
Wed, 7 Oct – US lender Homegrown publishes Brick & Mortar 2036 Report, outlining 11 trends it expects to shape physical retail and hospitality over the next decade. The report highlights quality, AI agents, staff profit-sharing, smaller sites, subscriptions, and automation as key to survival, citing examples from Panera, Pret, and Sweetgreen. The report comes after an estimated 8,171 restaurants closed across the US and Canada in the first half of 2026. (Atlanta, Georgia, US)
Thu, 8 Oct – Research suggests caffeine consumption can affect sleep even when people feel well rested. A controlled study found approximately 21 minutes less deep sleep after a 400 mg caffeine dose taken 12 hours before bedtime, despite no significant change in participants’ overall sleep-quality ratings. (Espoo, Finland)
Fri, 9 Oct – Research from Lavazza finds 43% of Brits say coffee is the best part of their day. A study of 2,000 adults in the UK, commissioned by Lavazza to celebrate the launch of the 100% coffee tab Tablì, found the average coffee drinker spends more than 92 hours a year – the equivalent of nearly four full days – making and enjoying a cup of coffee. (London, UK)
Events & competitions
Mon, 5 Oct – IEG launches the Global Challenge to double the number of international buyers at SIGEP World 2027. The 48th edition of SIGEP
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2026-10-15 13:07:00 GMT

Tempest Stirs Up Craft Coffee and Cocktails in Suburban Indianapolis
Swirling into suburban Indianapolis with aromas from its roastery, kitchen and craft cocktail bar, Tempest Artisan Coffee Bar has opened its first location in Brownsburg. Open since July, the shop’s...
https://dailycoffeenews.com/2026/10/12/tempest-stirs-up-craft-coffee-and-cocktails-in-suburban-indianapolis/
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2026-10-15 12:15:00 GMT

Southern Italy Is Now Suitable For Growing Coffee
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. It's because of climate change.
https://sprudge.com/southern-italy-is-now-suitable-for-growing-coffee-1449973.html

2026-10-15 11:32:28 GMT

Why buying and selling coffee online is changing
Estimated reading time: 7 minutes
Key takeaways
Online ordering lets roasters reach buyers anywhere without distributors.
Fresh coffee peaks briefly, so roast dates and courier timings matter.
Buyers increasingly expect farm, region, and process details before ordering.
RoasterCup combines roast-to-order fulfilment, automated admin, and traceable product pages.
In as little as six years, ecommerce has changed how people buy and sell coffee. During the pandemic, enforced closures shut roasters’ and cafés’ doors, and many businesses moved online quickly to recover lost sales.
As consumers tried to recreate their usual orders at home, online coffee sales grew sharply. In the UK alone, one in five people drank more coffee during Covid-19, and some coffee companies reported a 175% rise in sales within a few months.
Since then, coffee ecommerce has held its ground. Many customers still queue in cafés, and some café owners continue to buy through sales representatives, yet online channels offer clear advantages. Above all, they remove geographical limits, giving both retailers and consumers access to a wider range of roasters than before.
“Retailers and customers, both professionals and consumers, can now order from artisan roasters anywhere, without relying on a local distributor or a sales representative,” says Yassine Turki, CEO of RoasterCup. The online marketplace connects independent artisan producers of specialty coffee, tea, and bean-to-bar chocolate directly with consumers and wholesale clients.
This wider access to roasters and cafés around the world continues to drive specialty coffee forward, as the industry relies on flavour discovery and diversity to grow. However, online coffee retail keeps changing. Subscription models, hyper-personalisation, and new technology all influence how people buy and sell, so ecommerce platforms need to adapt to the shifting demands of retailers and consumers alike.
You may also like our article on how ecommerce has transformed how we buy coffee.
Physical and online coffee spaces co-exist
Brick-and-mortar shops will continue to play an important role in the coffee industry. They give people a place to enjoy coffee, help build local communities, and let baristas speak directly with customers. For these reasons, physical cafés and roasteries remain central to specialty coffee.
However, physical spaces have limits. Customers may face long waits to pick up a bag of coffee, and limited storage space often means retail beans sell out. As convenience and choice matter more to consumers and retailers alike, many now use online channels to buy and sell most of their coffee.
The shift stands out in fast-growing specialty coffee markets such as the Middle East. A study of the United Arab Emirates found a significant correlation between ecommerce and specialty coffee sales during the pandemic, with some businesses reporting a 280% increase in sales. In such a competitive market, online channels give roasters and cafés a clear edge.
Addressing challenges of buying and selling coffee online
Online coffee marketplaces still face difficulties, though, and logistics pose the biggest challenge. Freshly roasted coffee tastes best for a short time, so roasters must balance roast dates, packing schedules, and delivery timings for every order.
“Coffee is at its best for a short time after roasting, so every order becomes a race between the roaster’s schedule and the courier’s,” says Yassine. “Most marketplaces are built to move volume, but a small roaster batches, roasts, and ships in a very different rhythm, and the platform seldom reflects that.”
To address this, online marketplaces such as RoasterCup support roast-to-order fulfilment. This model helps independent specialty roasters, artisanal tea brands, and chocolate makers expand reach while keeping their products fresh and maintaining quality.
“Scaling a roastery usually means holding more stock, but it can quickly age and go stale,” Yassine says. “Roasting to order breaks the link. A retailer roasts against confirmed orders rather than forecasts, and buyers receive coffee close to its roast date.
“We offer a full digital solution. Once a B2B or B2C customer places an order on RoasterCup, the roaster follows instructions on the artisan application to prepare their products,” he adds. “When an order is ready, our system and carriers handle shipment and delivery.”
Hyper-personalisation & subscriptions
Coinciding with the sharp rise in at-home coffee consumption, coffee subscriptions boomed during the pandemic. Data from the Specialty Coffee Association showed a 109% increase in subscription coffee sales in 2020, and convenience still drives usage today.
By 2023, more than 6.2 million active subscribers across North America and Europe were using monthly coffee subscription services. In the same year, more than 1,400 brands worldwide offered coffee subscriptions, with over 740 operating in the US alone.
The category continues to mature, with interest in competition and micro lot subscriptions rising, but Yassine explains convenience and ease of use still remain essential to the model.
“With RoasterCup, consumers select the products and right frequency of automatic deliveries that match their needs,” he says. “We then process payments automatically based on scheduled frequency and trigger the fulfilment of the subscribed products.
“Customers can then modify upcoming subscription deliveries and reprogram as needed; all from your customer account page.”
Why ecommerce will shape the future of coffee and tea
Ecommerce will keep growing across the coffee industry, so online platforms serving B2B and B2C buyers must keep improving. According to a Deloitte study spanning 13 countries, the coffee ecommerce market is projected to almost double to US$17bn in 2029. The same study found that online purchases rank second (27%), ahead of cafés, discount stores, and other channels, with only supermarkets placing ahead.
“Buyers have learned to order coffee online, and they won’t go back,” Yassine says. “The platforms that last will be the ones that respect freshness and make ordering easy for both retailers and consumers.”
Administration adds further pressure for roasters. Repeat ordering, supplier onboarding, and invoice handling take time, and café owners and roasters both lose hours reconciling orders, chasing payments, and re-entering the same details.
Online platforms will keep evolving
Platforms like RoasterCup, Yassine explains, digitise and run ecommerce for fresh artisanal coffee, tea, and chocolate brands at scale. “A roaster should spend the week roasting, not managing a website, sifting through invoices, or dealing with couriers,” he says. “We carry that infrastructure so they can concentrate on the coffee.”
The platform automates repeat ordering, supplier onboarding, and invoicing, removing much of the re-entry and payment chasing that eat into café owners’ and roasters’ time. A café can reorder a house blend in a few steps, and a roaster can add a new wholesale customer without a long email exchange.
“We offer access to a growing set of digital tools to help operate more efficiently, including inventory management and control and product creation and pricing,” Yassine says. “RoasterCup is also about empowering artisans beyond coffee, as we also stock tea and chocolate – two other products that have the same approach to quality and freshness.”
Ecommerce now shapes how coffee is bought and sold, and the platforms serving buyers must keep improving. As volumes grow, roasters need to protect freshness, cut the administrative work that slows them down, and show buyers where each coffee comes from.
Platforms like RoasterCup address all three through roast-to-order fulfilment, automated ordering and invoicing, and product pages that carry origin detail. Small roasters can therefore reach wholesale and direct customers without building their own systems.
Enjoyed this? Then read our article on how coffee subscriptions have matured.
Online coffee FAQs
How did the pandemic change online coffee sales?
Enforced closures pushed roasters and cafés online to recover lost sales. In the UK, one in five people drank more coffee during Covid-19, and some companies reported a 175% rise in sales within a few months as people recreated café orders at home.
Why does freshness matter when buying coffee online?
Freshly roasted coffee tastes best for a short time, so roast dates, packing schedules and courier timings all affect quality. Roasting to order helps because roasters work from confirmed orders rather than forecasts, and buyers receive coffee close to its roast date.
How popular are coffee subscriptions?
The Specialty Coffee Association recorded a 109% increase in subscription coffee sales in 2020. By 2023, more than 6.2 million people across North America and Europe used monthly services, while over 1,400 brands worldwide offered subscriptions, including more than 740 in the US.
Photo credit: RoasterCup
Perfect Daily Grind
Please note: RoasterCup is a sponsor of Perfect Daily Grind.
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2026-10-15 10:31:48 GMT

StoneX Acquiring Colombian Coffee Trader Integra
Global financial services and commodities company StoneX Group said it signed an agreement to acquire Colombian green coffee processor and exporter Integra, expanding StoneX’s coffee operations in Colombia. The acquisition...
https://dailycoffeenews.com/2026/10/12/stonex-acquiring-colombian-coffee-trader-integra/
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2026-10-15 09:51:51 GMT

The Sprudge Guide To Coffee In Fukuoka City, Japan
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Where to drink coffee in Fukuoka City, Japan.
https://sprudge.com/the-sprudge-guide-to-coffee-in-fukuoka-city-japan-1314766.html

2026-10-15 09:09:16 GMT

Running a coffee shop has never been harder: How are cafés managing?
Estimated reading time: 9 minutes
Key takeaways
Only 53% of Italian coffee bars now survive beyond five years.
VAT, tariffs, and rising costs are squeezing café margins in several major markets.
One-third of UK hospitality businesses now operate at a loss.
Closer ties with suppliers and customers give shops the best chance of survival.
Running a coffee shop has never been especially profitable, and the past few years have made it harder still. Green coffee prices have climbed, US tariffs have unsettled the market, and day-to-day running costs keep rising.
Two specialty coffee business owners, one in California and one in Stockholm, explain the pressures they face and what keeps their businesses going.
You may also like our article on why middle-sized coffee shops are struggling.
Impacts in different markets
One in five UK hospitality businesses feared they would collapse this year. Coffee shops were already under financial strain before the Covid-19 pandemic cut into their margins, and the sector has not recovered since.
Green coffee prices have risen steadily for several years, while US tariffs have made C-market prices, the global benchmark for arabica futures, far more volatile. At the same time, the cost of milk, rent, insurance, and energy has increased sharply worldwide. In much of Europe, high value-added tax (VAT) rates add to the pressure; a recent industry survey linked VAT to losses at nearly 25% of UK pubs, bars and restaurants.
“There’s no breaks anywhere,” says Heather Perry, chief executive of Klatch Coffee in California.
Most coffee shops absorb as much of the extra cost as they can and pass the rest on to customers. Despite the growing risk of failure, new cafés keep opening.
Specialty coffee shops have never been especially profitable. “You can make money at it, but ‘super profitable’ is definitely not how I would describe it,” Heather says.
Many owners who do make a profit from specialty coffee put it straight back into the business. Joanna Alm Leighton, co-founder and managing director of Drop Coffee Roasters in Stockholm, says Drop did not turn a profit for nearly five years.
Part of the reason is that few owners start out with expertise in both specialty coffee and business finance. “It takes a few years to either really learn coffee or to really learn how to run a business,” Joanna says.
Margins stay small even after that. “I find it challenging to actually take out a profit rather than to reinvest in the business,” she says. “You can definitely make it work, and I made Drop work now for ten years.”
Italy, with its long tradition of coffee bars, shows the effect of years of shrinking margins. Recent data show that only 53% of new coffee bars in Italy survive five years, and foreign owners now run 20% of bars in northern Italy as fewer Italians enter the trade. Italian researchers point to economic pressure as one cause. They also highlight changing habits, as consumers increasingly favour speed and drinking coffee at home over conversation at the bar.
As a result, Florence lost 119 bars between 2015 and 2025, a 14.6% fall, while Tuscany as a whole lost 575.
Addressing a hospitality crisis
Established specialty coffee markets also face staffing problems. In Sweden and California, owners still receive plenty of applications; instead, the difficulty lies in the cost and effort of hiring.
From Los Angeles to London, higher minimum wages and costly employment rules have further reduced margins, and lower margins in turn make it harder to hire more staff. Joanna says experienced Swedish baristas increasingly look for work in other sectors, although just as many international baristas now apply to cafés.
Paying fair wages is the area where she refuses to cut costs. “That’s where I don’t want to compromise, but I find that is where the biggest challenge has always been,” she says.
Labour is also expensive in California. “It’s incredibly costly to make mistakes on it. So, it’s something you want to make sure you’re invested in properly,” Heather says.
Klatch receives enough applications, but finding the right candidates has become harder. “There are enough bodies there, but it’s finding bodies who align with our cultural values that has gotten more difficult,” Heather says. She believes today’s workforce differs from the pre-Covid one in several ways, particularly in its attitude to customer service and hospitality.
Meanwhile, online ordering, self-service kiosks, and automation are reducing the number of jobs that involve face-to-face service. At Klatch, training can only take baristas so far in meeting the company’s service standards. “So much of our training is spent on this customer service and hospitality piece these days,” Heather says. “This has to be something you believe in, are excited about, or it just doesn’t work.”
Setting the right price
With inflation still high, many coffee shops hesitate to raise prices for fear of losing cost-conscious customers.
So far, that fear has not fully materialised. The coffee sector has a reputation for holding up during downturns, because coffee is a relatively affordable daily purchase that most people keep buying. Many customers will cut other non-essential spending before they stop visiting their favourite café. Specialty coffee in particular has become part of many consumers’ identity, and they appear willing to pay more for quality.
Even so, Heather says many owners set their prices too low. “People don’t run the numbers quite sufficiently as they should to understand the true operating cost of running a coffee house,” she says. Prices that fail to cover costs can quickly push a business into losses.
In Scandinavia, rising C market prices allowed commercial chains to increase menu prices, which gave independent cafés room to follow. According to Joanna, independent cafés can now charge prices that more closely reflect the real cost of coffee. “Now I actually find that the beverage prices are easier to work with,” she says.
Why owners keep going
Despite the low odds of survival, people continue to open coffee shops because the idea of running a successful one appeals to them. “It’s easy to walk into a cafe and think about everything that’s wrong about it and think, I could do this so much better,” Heather says.
As more hospitality moves online and becomes less personal, owners aim to create warm, original places where people can meet. According to Joanna, the motivation to open a specialty café today comes from creativity and art rather than a desire for profit.
Building loyalty
Heather says cafés that depend on a busy opening and fashionable design rarely last. “It’s hard these days to have better coffee than your competitors in a sense. Great coffee is readily available for a lot of markets,” she says.
Instead, the cafés that last tend to support producers, roasters and staff throughout their supply chain, and that support earns customer loyalty. When money is tight, being open with customers about costs can win their sympathy, and specialty coffee drinkers have a record of supporting independent local businesses that share their values.
Joanna says customers respond to brands with clear values they refuse to compromise on. Drop chooses ingredients for sustainability and quality over price, which attracts like-minded customers who, she says, “leave with a smile”. That approach has helped Drop open a café in Tokyo and, for the first time in 14 years, redesign its coffee packaging.
Klatch has also opened more cafés across California this year. Heather says a brand cannot expand until its regulars trust it, and that customers become loyal after about seven visits. The task for owners is to work out what brings those customers back. “If you as the business owner don’t understand the reason that customers return, that’s going to be where you falter,” she says.
For Klatch, the answer is hospitality. “I’m not interested in being the cheapest or the most expensive coffee shop. I’m interested in being somewhere where, when people spend their money, they are happy they spent it there, and that’s because the service was great, the experience was great, and the beverage was great,” Heather says.
Customers also visit coffee shops to find a sense of community. Klatch regularly runs events where staff share their interests with customers, including latte art classes for deaf people and coffee astrology workshops. Heather argues that a café now needs to offer an authentic experience that exceeds expectations, “because people can’t copy that”.
Rising costs, staffing pressures, and changing habits mean coffee shops will continue to operate on thin margins for the foreseeable future.
Klatch and Drop’s experience suggests that owners who understand their true costs, price their drinks to cover them, and give customers a clear reason to return are most likely to survive beyond their first five years.
If you’re interested in increasing your sales & acquiring more leads, check out PDG Media, our sister marketing agency dedicated to specialty coffee.
Running a coffee shop FAQs
Why are coffee shops struggling financially?
Coffee shops face rising green coffee prices, tariff-driven market volatility and higher costs for milk, rent, insurance and energy. VAT adds pressure in many European countries, with one survey linking it to nearly 25% of UK pubs, bars and restaurants making a loss.
Should coffee shops raise their prices?
Heather Perry of Klatch Coffee says many owners underestimate their true operating costs and set prices too low. Coffee tends to hold up during downturns, and in Scandinavia, chains raising prices have given independent cafés room to charge more realistic prices.
How can coffee shops build customer loyalty?
According to Heather, customers become loyal after about seven visits, so owners need to understand what brings them back. Klatch focuses on hospitality and community events, while Drop Coffee Roasters attracts customers through its commitment to sustainability and quality over price.
Photo credit: Klatch Coffee, Christian Gustavsson
Perfect Daily Grind
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2026-10-15 08:30:35 GMT

Hypnos Coffee Reawakens with Second Multiroaster Cafe in Portland
A multiroaster program is now a multi-location phenomenon on both sides of the Willamette River in Portland, Oregon, where Hypnos Coffee opened its second design-forward shop last month. The new...
https://dailycoffeenews.com/2026/10/13/hypnos-coffee-reawakens-with-second-multiroaster-cafe-in-portland/
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2026-10-15 04:41:08 GMT

The Mocha Monopoly: How Yemen’s Dominance of the Global Coffee Trade Birthed the Houthi Rebels
The Red Sea often makes headlines as the launch site for attacks on oil tankers and infrastructure by the Houthi rebels, a political and religious group that controls much of the northern and...
https://dailycoffeenews.com/2026/10/13/the-mocha-monopoly-how-yemens-dominance-of-the-global-coffee-trade-birthed-the-houthi-rebels/
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2026-10-15 04:00:48 GMT

Are matcha & customised drinks actually helping specialty coffee shops?
Estimated reading time: 9 minutes
Key takeaways
Rising coffee, energy, and labour costs are squeezing specialty coffee shop margins.
Matcha and cold foam have no fixed price expectation, allowing higher charges.
Starbucks’ cold foam sales rose over 40%, helping lift average US spend.
Signature drinks justify higher prices without slowing baristas or diluting coffee menus.
Specialty coffee has always put the coffee first. Most menus centre on black filter coffee and simple espresso-based drinks that highlight terroir, variety, and processing, and these drinks often define a coffee shop’s identity.
However, serving them profitably is becoming harder. UK coffee prices have risen by about 35% in five years, while green coffee and business electricity costs have each climbed by roughly 60%. In July, The Guardian reported that some coffee shops already charge £6.50 for a flat white.
Raising prices further meets resistance. Customers have a clear idea of what a flat white or a pour over should cost, so even small increases stand out. At the same time, matcha, cold foam, and customised lattes sell at much higher prices, and customers are buying them in large numbers.
Few specialty coffee shop owners or baristas set out to sell these drinks. Even so, they may help solve one of the sector’s hardest problems: persuading customers to pay more.
You may also like our article on the problems with matcha.
Specialty coffee’s pricing problem
Coffee has long been undervalued, and customers are often reluctant to pay more for it. Bruno Maiolo, president of the Australian Specialty Coffee Association, told ABC News that coffee shop owners have “a phobia of putting the price up” because they fear customers will go elsewhere. The average flat white in Australia now costs about A$6.
Media coverage adds to the problem. Headlines warn of “US$12 coffees”, record prices, and daily coffee becoming a luxury. This coverage reduces a complex issue to the price of a single cup, making sustainable pricing harder and pushing coffee shops toward thinner margins on cheaper products.
Joe Molloy is the Director of Sales and Business Development at Rumble Coffee Roasters. He sees this pattern among the coffee shops he supplies. Australian customers, he says, expect a cup of coffee to cost very little, so owners feel unable to raise prices and often leave them unchanged. As a result, many give up margin and run their businesses close to breaking even.
Drinks without a price reference
Matcha, cold foam, and customised lattes give coffee shops another way to raise a drink’s price without changing the coffee itself.
Starbucks offers the clearest example. On the chain’s second-quarter earnings call in April 2026, chief financial officer Cathy Smith said cold foam platform sales in US company-operated stores rose by more than 40% year on year. She also named cold foam as a driver of a nearly 3% rise in the average US ticket, alongside delivery, beverage mix, and food. Flavoured cold foams now account for about a third of all drink customisations at Starbucks and typically add around US$1.25 to the price.
For Joe, the appeal lies in what customers do not know. “The customer doesn’t have a perceived price point in their head for what these things cost,” he says. A matcha, or a signature drink with cold foam, “suddenly becomes a A$10 or a A$12 beverage rather than a A$5 or A$6 beverage”.
“You should be able to do the same thing to a cup of coffee, but for whatever reason we can’t,” he adds. “It should teach us a lesson about pricing in general.”
Matcha shows how far this can go. According to The Matcha Report 2026, around half of customers at Blank Street Coffee now choose matcha over coffee, while Black Sheep Coffee saw its iced category grow by 227% year on year after adding matcha to its menu. The report also notes that some operators charge up to US$10 for a matcha drink without the backlash that coffee prices often attract.
Changing the narrative about customised drinks
Specialty coffee shops face a further challenge. Their drinks are usually much smaller than a venti-sized chain beverage at a similar price, and customers often complain about paying US$5 for “a sip”. However, large chains have also moved the reference point. Starbucks has made drinks costing around US$12 familiar, so a US$10 pour over now looks less out of step with the market than it once did.
Matcha also brings younger people into coffee shops, often in groups. Joe has seen this at Rumble’s own espresso bar. In a saturated market such as Australia, where finding new customers is a constant challenge, these drinks draw in people who are new to specialty coffee.
“It’s a great way to get people in the door into your shop, and then potentially expose them to coffee in different ways,” he says.
Whether those customers later move on to coffee is harder to prove. A customer who pays around US$8 for a matcha may accept US$10 for a pour over as their income rises and their palate develops. Even so, there is little data to show whether this progression is typical.
Customisation is already common among younger coffee drinkers. Research by UK roaster Lincoln & York found that up to 75% use add-ons such as syrups and cold foam. In the US, the National Coffee Association reports that 49% of the beverages 18 to 24-year-olds drink each day are cold, iced, or frozen.
Customisation vs specialty coffee’s values
Purists’ concerns remain legitimate. Matcha and customised drinks rely on colour and on extras such as protein shots and flavoured foams, which can run against specialty coffee’s emphasis on simplicity and can mask the coffee itself.
Joe, for his part, sees little to protect. “Around 80% of our coffee would be drunk with milk anyway. So we’re already hiding the coffee with milk,” he says. “I don’t think you can be too precious about these things.”
He admits he would prefer everyone to drink washed Kenyan single origins. However, he believes growing the industry by giving people what they want matters more than pushing them towards what the industry thinks they should drink.
What does it mean for specialty coffee shops?
Many specialty coffee shops did not set out to sell matcha but found that the numbers worked. Others remain unconvinced, and Joe understands why. Many of the coffee shops he supplies still do not sell it, either because they are already busy or because their customers are older. Matcha also has a very different flavour profile from coffee and takes more work to prepare well.
In areas with many younger customers, however, the calculation changes. “If you’re in an area where there are lots of younger people, then you pretty much have to have matcha,” Joe says. Otherwise, he believes, coffee shops risk losing newer customers over time.
Quality and purpose matter. Cold foam’s value lies less in lowering costs than in giving coffee shops pricing power. Quality cold foam still needs quality ingredients and skilled labour, yet customers see it as a premium product. Consistency is the main operational challenge, and pre-batching can spread the labour across many servings.
Getting the menu and workflow right
Protecting a coffee shop’s identity also depends on where these drinks sit on the menu. Keeping a core of filter coffee and simple espresso-based drinks, making add-ons with quality ingredients and training baristas to prepare them consistently all help customisation support the coffee rather than overshadow it.
Workflow limits how far this can go. Joe describes open-ended customisation as “a very American trend”, and one that most small Australian coffee shops are not set up for.
“Wages in Australia are very high,” he says, and every extra step takes someone’s time. As each drink gains more variations, “it starts to become pretty unsustainable for small coffee shops”.
If a coffee shop can charge enough to make customisation profitable, he says, it works. “I just don’t see it making sense in most cafes that I deal with here in Australia.”
Signature drinks offer a middle ground. A drink built from several set components can justify a higher price without asking baristas to improvise on every order, and signature builds tend to outperform generic toppings. UK roaster Origin Coffee, for example, reported that its Cold Brew Cherry Tonka Cold Foam helped lift cold drink sales by 70% year on year.
None of this means purists should abandon their principles. A matcha or a well-built signature drink made with care can work in the same way as carefully sourced filter coffee, because both help customers accept that quality costs more.
Matcha also gives coffee shops a useful test of how much customers will pay for a drink with no established price reference. If customers keep paying US$10 for matcha and signature drinks, specialty coffee may finally have room to charge what it costs to serve.
Need more leads for your coffee business? Get in touch with PDG Media, our marketing agency dedicated to specialty coffee, here.
Matcha & specialty coffee FAQs
Why do customers accept higher prices for matcha and cold foam?
Customers have no fixed idea of what these drinks should cost, so they scrutinise the price less. Joe Molloy of Rumble Coffee Roasters says a matcha or signature drink can sell for A$10 to A$12, while a flat white struggles to pass A$6.
Should every specialty coffee shop add matcha to its menu?
Not necessarily. Matcha takes more work to prepare well and has a very different flavour profile from coffee. Busy shops, or those serving mainly older customers, may gain little, although shops in areas with many younger customers risk losing them without it.
How can coffee shops sell customised drinks without losing their identity?
They can keep a core menu of filter coffee and simple espresso-based drinks, use quality ingredients, and train baristas to prepare add-ons consistently. Set signature drinks also avoid the labour cost of open-ended customisation, which Joe says most small Australian coffee shops cannot sustain.
Photo credit: Rumble Coffee Roasters
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2026-10-15 03:19:29 GMT

The Welcome Conference Is Not A Coffee Conference (But The Coffee Rules)
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2026-10-15 02:27:25 GMT

Presenting the 2027 Roaster of the Year Finalists
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2026-10-15 01:59:09 GMT

How to make your coffee roastery more efficient
Estimated reading time: 10 minutes
Key takeaways
Roastery efficiency means fewer interruptions, not just faster roasting.
A single source of truth connects orders, inventory, and production data.
Standardised checklists and maintenance logs prevent costly, avoidable roasting mistakes.
Cropster’s new Coffee Productivity Platform unites roasting, inventory and fulfilment data.
Roasting is only one part of running a modern roastery. Before a batch reaches the machine, a team must collect customer orders, allocate green coffee, check packaging, schedule production, and prepare roast profiles. After the coffee leaves the cooling tray, it may need to rest, be blended, packed, labelled, dispatched, and reconciled against inventory. A delay in any one of these areas can disrupt the entire production day.
Costs are also rising, which makes operational efficiency more important. Many roasters still define efficiency as roasting more coffee in less time, but this approach no longer covers all bases. Roasters can also gain by reducing interruptions, duplicated work, inaccurate stock counts, unnecessary changeovers, and other workflow inefficiencies.
With a more coordinated approach, roasters can pair productivity software with better physical organisation, clear responsibilities, standard operating procedures, and accurate data.
You may also like our article on how technology is evolving for roasters.
Roasters are busier than ever
Roasters must maintain consistent quality while coordinating multiple areas of their business: green coffee purchasing, production schedules, wholesale orders, ecommerce sales, subscriptions, packaging, quality control, maintenance, food safety, and shipping. Those with cafés may also need to move coffee between locations and anticipate retail demand.
As products and sales channels multiply, so do the handoffs between people. An order may begin on an ecommerce platform, move to a spreadsheet, join a production schedule, receive a roast profile, come off green inventory, pass to the packaging team, and finally reach an accounting system.
“Most coffee supply chains are currently hindered by siloed data, with teams often disconnected and productivity lost to manual, double-data entry,” says Andreas Idl, CEO and co-founder of B Corp-certified Cropster.
This challenge becomes clearer as a business grows. A small roastery may take orders by email, track stock in a spreadsheet, and plan the production day on a handwritten schedule. These systems can work when one person oversees every step. Once a business adds people, products, and locations, information becomes harder to communicate reliably.
“The biggest risk was a hectic production day causing a count to go unfinished, or to be taken by hand but never entered into the spreadsheet,” says Alex Wallace, co-founder of Scenery Coffee Roasters in London, UK.
“We have four core coffees (two blends, a decaf, and a darker-roast single-origin espresso), alongside up to ten single origins and any number of special releases, collaborations, and test roasts moving through the production space,” he adds. “We work to a par level of production rather than a strict roast-to-order system, so each of those lines may have two or three different roast dates at any one time.”
How software can streamline operations
Manual processes can often slow a roastery down. If an order changes, the production team shouldn’t have to wait for someone to update a separate spreadsheet. Similarly, if the inventory manager allocates green coffee to a roast, they should see it immediately. Quality control results should also stay linked to the batch, roast profile, and machine.
“Our vision has always been to create a connected, fair, and sustainable coffee world,” Andreas says. “With the launch of the Coffee Productivity Platform, we are moving beyond a product-focused narrative to a solution-oriented platform.
“It provides a connected ‘Digital Source of Truth’ from bean to cup, allowing every stakeholder in the coffee value chain to make confident, data-driven decisions,” he adds.
For a roastery manager, a digital source of truth means the production schedule, available inventory, open orders, and purchasing data all rely on the same underlying information.
Andreas explains that the Coffee Productivity Platform connects five key processes:
Roasting & Quality Control captures machine and profile data
360° Inventory Control tracks green, roasted, and non-coffee materials
Order Fulfilment consolidates demand and production requirements
Contracts & Costs records green coffee commitments and landed costs
Cafe Intelligence uses espresso machine data to identify performance and waste across retail locations
“We combine coffee industry expertise with cutting-edge tech,” Andreas says. “Unlike generic ERPs, Cropster removes the complexity from coffee-specific tasks. We don’t settle for one-size-fits-all software that requires constant workarounds.”
But centralising data doesn’t necessarily mean replacing every system a business already uses. A healthy roastery still needs accounting software, ecommerce platforms, and customer relationship management tools. The goal is to define which system owns each type of information and to let those systems communicate reliably.
The Coffee Productivity Platform’s Business Systems Connectivity (API) allows businesses to sync coffee data in real-time with any external system, such as NetSuite, Shopify, and Sage. This connectivity eliminates the “data silos” that often force teams to spend days every week on manual data entry.
Scenery began its integration with the simplest tasks. “Anywhere a sheet was exported directly from the Cropster web app and imported into a larger production sheet,” says Alex. “This saved only a little time, but it gave us confidence in using the API.”
Tips for making a roastery more efficient
Technology can improve visibility, but efficiency starts with the physical roastery workflow. Small inefficiencies may seem minor in a single production session.
Across hundreds of batches, however, the time spent looking for coffee, waiting for a machine to recover, correcting an inventory count, or switching between unrelated tasks adds up quickly.
Build the schedule around production realities
Many roasteries build schedules around when customer orders arrive. This often makes sense in a very small operation, but as the roastery grows, it becomes a less efficient way to organise the production day.
Where possible, roasters can group batches with similar profiles, batch sizes, and thermal requirements. Switching repeatedly between different charge temperatures, roast levels, or batch weights adds recovery time and creates more opportunities for inconsistency.
A better schedule works backwards from delivery deadlines. It then accounts for the quantity of each coffee required, similarities between roast profiles, machine recovery time, packaging, and delivery deadlines.
Accurate planning also depends on accurate inputs. Scenery’s batch calculator shows how much data entry matters. “We have always used the batch calculator, which has existed since production day one,” says Alex. “However, the data entry that fed it was manual and needed constant monitoring and input, with at least 30 minutes of admin at the end of every day.”
Integration has since changed that process. “We have now integrated automated stock counts, green coffee inventory sync, and the ability to pull new, unprocessed orders from Orderspace, our wholesale platform,” Alex says. “Together, Cropster lets us run a very efficient production system.”
Organise green coffee
Store green coffee in clearly defined locations, and label each bag or container with consistent lot names and identifiers. Make partial bags easy to see, and keep the coffee for the next production session accessible without moving unrelated stock.
Even small roasteries benefit from assigning permanent locations rather than placing bags wherever space is available.
“The 360° Inventory Control eliminates over, under, or panic buying of all coffee & non-coffee items,” Andreas explains. “Roasters can also coordinate all coffee and non-coffee materials together with the new Advanced Planning add-on.”
Before production begins, the team can stage the green coffee for a single roasting session in a designated area. Weighing all of the day’s batches at once also saves significant time compared with weighing before each roast.
Make stock counts routine
Accurate counts matter most when a roastery produces to par. A missed or mistaken count can distort the next production plan.
“For the production team, the end of the day meant a lot of counting and tallying, and mistakes were easy to make,” says Alex. “The daily count was essential to our system, though. A slipped count, combined with a par level, could leave us with twice as much coffee as we needed. It also underpins how we manage green stock in a limited storage bay.”
Scenery addressed this with barcodes. “The barcode system has greatly reduced friction in the counting process,” Alex explains. “A job that took two people 30 to 40 minutes to record and enter now takes one person less than 10 minutes. Every coffee is allocated properly, including the scrappy ends of finished lines and test roasts yet to reach the offer list.”
Standardise pre-roast checks and maintenance
A fixed pre-roast checklist can stop minor issues from becoming expensive mistakes. Depending on the machine and facility, checks may include:
The chaff collector and accessible exhaust areas
Probe readings and software connections
Airflow and fuel supply
Cooling tray operation
Scales and weighing equipment
Unusual sounds, smells, or vibrations
Green coffee and packaging availability
The correct version of the production schedule
Roasteries should also distinguish daily operator cleaning from preventive maintenance by trained staff. Bearings, belts, motors, gas components, electrical systems, probes, and harder-to-reach ducting may need in-house inspection at different intervals. Aligning this work with the production calendar reduces the likelihood of emergency repairs during high-volume periods.
Improve roast logging discipline
For each batch, record the green lot, batch weight, profile version, reference roast, charge temperature, first crack, total time, end temperature, weight loss, significant operator interventions, equipment anomalies, and quality control results. Unsuccessful batches are especially important to document. A database that contains only accepted production reveals little about why failures occur.
Roastery managers can review batches that missed their data points each week to spot trends, or pull samples for cupping. Comparing roasts that missed a defined goal, needed unusual intervention, failed quality control, or had an equipment problem can reveal recurring patterns.
Cropster’s Roast Goals, for example, let businesses define acceptable ranges for parameters such as end temperature, first crack, rate of rise, and development time. The software then shows whether a roast met or missed these parameters.
Scenery has applied the same discipline to its wider quality programme, and has shared the work as the team has grown. “Last year we brought on a very talented roaster, who has grown with us into the role of lead roaster,” says Alex. “We are now training our next production roaster, an internal promotion from the bar. For the first year and a half, I roasted 100% of the coffee we produced. That shrank to profiling and making roast tweaks, and it is now being delegated slowly so I can focus on managing the coffee system.”
Batch order fulfilment to protect production time
Context switching is one of the less visible costs in a roastery. When a production employee stops roasting to print a single order, find a box, answer a customer question, or pack an urgent shipment, the lost time extends beyond the task itself. The employee must then return to the production schedule, confirm what is complete, and refocus on the machine.
Where staffing allows, roasting and order fulfilment should take place in dedicated windows. Consolidate wholesale, ecommerce, subscription, and café orders before building packing lists. Useful procedures may include:
Daily order cut-off times
One or two scheduled order imports
Separate staging areas for each sales channel
Dedicated picking, packing, and delivery periods
A documented procedure for late or urgent orders
Whether a roastery is large or a team of two, allocating uninterrupted blocks for roasting, packaging, customer communication, and inventory work brings benefits.
“Cafe Intelligence makes location and customer decisions remotely, using data, not guesswork,” Andreas says. “Roasters can connect and generate insights from espresso machines to identify where to optimise, where to save, and where to focus energy.”
An efficient roastery isn’t necessarily one where every employee works faster. It is one where fewer materials need searching, fewer batches are interrupted, fewer records need reconciling, and fewer production decisions are made without reliable information.
In the end, a well-thought-out system of physical organisation, consistent procedures, employee training, and connected software needs to work together to make your roastery more efficient.
Enjoyed this? Then read our article on how technology is evolving across the coffee supply chain.
Perfect Daily Grind
Please note: Cropster is a sponsor of Perfect Daily Grind.
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2026-10-15 01:45:18 GMT

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2026-10-15 01:34:48 GMT

Phil & Sebastian Named National Winner – Canada At The 2026 Global Coffee Awards
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2026-10-15 01:29:48 GMT

Niyyah Coffee Brings a Deaf-Owned Cafe to Indianapolis
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2026-10-15 01:24:41 GMT

The World Cup Tasters Championship Heads To Bogota In 2027
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