On 26 & 27 March 2026, the 11th edition of Producer & Roaster Forum will take place at the Hilton Hotel in San Salvador, El Salvador. 

The event is one of the most prominent in the coffee industry. For over a decade, PRF has challenged the status quo of coffee trade shows, hosting the industry-leading events at origin and uniting producers, roasters, traders, and baristas.

Over 4,200 visitors and 350 international buyers are expected to attend next year’s edition, with an estimated US$15.7 million in business sales.

In addition to the PRF Voices programme, workshops, and cuppings, PRF El Salvador will host the fifth Global Roasting Contest, the seventh Cold Brew Coffee Championship, the second Soil of Excellence competition, and PRF Matchmaking.

The event will also coincide with the Global Coffee Awards World Championship. Winners of the US & Canada, Europe, and Origin (coffee-producing countries) editions will compete for the title of the world’s best roaster.

Read on to find out what’s happening at PRF El Salvador and how you can apply to become a speaker.

Learn more about PRF here.

PRF returns to El Salvador

Events play a critical role in the growth of the global coffee industry. Most major trade shows, however, take place in majority-consuming countries, limiting opportunities for producers and roasters to connect directly.

For over a decade, PRF has challenged this paradigm. Every year, the two-day forum takes place in a key coffee-producing country. Previous host countries include El Salvador, Brazil, Guatemala, Honduras, and Colombia – five of the world’s most significant coffee origins.

“We’re proudly returning to El Salvador after the inaugural edition took place at a mill in Santa Ana a decade ago,” says Andrea Melo-Leon, the COO of PRF. “This is a valuable opportunity for the event to revisit its roots and acknowledge the impressive progress we’ve made over the last ten years.”

MTPak Coffee, a leading global supplier of custom-printed coffee packaging, is the PRF Diamond Sponsor, partnering on a multi-year deal to sponsor future events. The company will succeed Mayorga Coffee, which was the previous Diamond Sponsor for PRF.

MTPak Coffee will also sponsor the Becado scholarship programme, with more information to come in the following weeks. It will also host event activations that highlight and support both producers and roasters in producing countries.

“Meeting roasters and producers has become an essential part of our strategy to strengthen relationships,” explains Mark Zhou, the founder of MTPak Coffee. “PRF exists to serve this exact purpose: connecting producers, often underserved at coffee events, with roasters and green coffee buyers from around the world. 

“I’m incredibly proud to be part of another PRF event,” he adds. “It spotlights not only producers, but also roasters at origin, showcasing their commitment to excellence, from coffee quality to branding and packaging.”

Celebrating PRF’s ever-growing international reach

PRF’s unique format gives producers and roasters a platform to cultivate long-lasting relationships to source green coffee, address key industry issues, and drive innovation in the global coffee sector. More than 16,400 coffee professionals have taken part in previous editions, including over 4,300 green coffee buyers and roasters. 

The ten previous forums have generated more than US$64.8 million in green coffee sales, benefitting over 4,650 smallholder farmers in Latin America and allowing roasters from around the world to buy some of the region’s best coffees.

OBIIS (One Big Island in Space), a farm-direct model that buys coffee directly from producers, is a PRF Gold Sponsor. The company is a long-time partner of the event and previously provided funding to the PRF Seed Initiative.

Following its participation in PRF Honduras in March 2025, OBIIS will screen the La Fortaleza documentary during PRF El Salvador. The documentary, which spotlights the success and struggles of Mexican coffee producers, premiered in Honduras and will relaunch in El Salvador.

The Instituto Salvadoreño del Café (ISC) is also a PRF Gold Sponsor. The ISC is El Salvador’s national coffee association, responsible for guiding national coffee policy and supporting the country’s producers. The association will promote Salvadoran coffee excellence at PRF by showcasing high-quality varieties, including Bourbon, Pacas, and Pacamara.

Purity Coffee, a functional specialty coffee brand, is a long-term partner and the PRF Bronze Sponsor. Purity has spoken at previous events, offering insight into the thriving functional coffee market.

Producer Partners Catholic Relief Services, an international humanitarian agency, and Swiss Water, a decaf processing company, will also provide smallholder producers with free access to the event.

Volunteer Sponsor Copan Trade, a green specialty coffee importer, will once again host a special volunteer cupping session. At PRF Honduras, this cupping led to multiple lots being sold to participating green coffee buyers and roasters. Copan Trade will also organise exclusive networking activities for volunteers throughout the event, helping them gain valuable industry insight.

Over the last ten years, roasters and importers from more than 40 countries – including the US, Nigeria, Japan, France, Australia, South Korea, Uganda, Spain, the UK, Germany, Poland, China, Denmark, Saudi Arabia, and many more – have attended PRF events.

Some 4,200 attendees, including over 500 green buyers and international roasters, are expected to attend next year’s forum.

The event will also host the Global Coffee Awards World Championship and Awards Ceremony & Annual Dinner, bringing more roasters than ever before. 

Sub-category and overall category winners from the US & Canada, Europe, Origin editions, as well as the producers of the winning coffees, will attend. This will culminate in one of PRF’s biggest, most engaging events to date.

Roasters from the US & Canada, Europe, and Origin Global Coffee Awards competitions are confirmed to attend PRF and the Sourcing Trip Experience. Some of these include Sweet Bloom Coffee, Utopian Coffee, Lofty Coffee Roasters, Tree Artisan Coffee House, Kaffea Terra, Vero Coffee House, Mill Cross Coffee, Critical Mass Coffee, and many more.

Global Coffee Awards World Championship

The Global Coffee Awards World Championship will begin on 24 March 2026, with roasters competing for the title of the world’s best.

Designed to reward the roastery as a whole rather than an individual, the GCA is a prestigious competition that invited roasters in the US and Canada, Europe, and Origin to submit bags of their most exceptional coffees.

The competition focuses on roasted coffee rather than green beans to provide a comprehensive quality assessment. A panel of expert judges blindly assessed entries and provided constructive, actionable feedback to all entrants, enabling them to enhance their roasting skills.

The US & Canada, Europe, and Origin regionals took place in September and October 2025. The regional Gold, Silver, and Bronze overall category winners who qualify for the World Championship are here.

All Gold, Silver, and Bronze overall category winners of the US & Canada, Origin, and Europe events have been invited to participate in the World Championship, where they will compete for international recognition and the title of the world’s best roaster.

The World Championship will follow a format similar to the regional events, in which roasters submit a bag of roasted coffee for blind evaluation, maintaining the same rigorous judging standards and brewing protocols. Coffees will be prepared exactly as consumers experience them in cafés, using defined brew ratios and strict preparation guidelines.

At the World Championship, all entries will be awarded a numerical score across multiple criteria. A new Omni Roast category will also be introduced to evaluate roasters’ versatility, technical skill, and ability to develop roast profiles that perform well across multiple brewing methods.

On the evening of 26 March at the Hilton Hotel, there will be a GCA Awards Ceremony and Annual Dinner. During this celebration, all winning roasters from the three regional competitions, the producers behind each winning coffee, and the newly crowned World Champions will be formally announced, recognised, and awarded trophies.

The evening will offer an exclusive opportunity for roasters to network with fellow winners, for producers and roasters to build meaningful relationships, and for knowledge sharing and collaboration across the supply chain.

Winning producers will receive free tickets to the GCA Awards Ceremony & Annual Dinner. Confirmed winning producers who received multiple awards include Ana María Donneys of Finca La Paloma in Colombia, Diego Bermudez of Finca El Paraiso in Colombia, Heberto Rivas of De La Finca in Nicaragua, Wilton Benitez of Finca El Paraiso 92 in Colombia, Vishal Mehta of Tat Vam Asi Farm in India, Bekele Yutute of Kokose in Ethiopia, and many more.

Tickets to the Awards Ceremony & Annual Dinner will be open to all PRF attendees and will be available for purchase in the coming weeks.

Other competitions at PRF El Salvador

PRF hosts some of the most visionary competitions in the coffee industry, showcasing the skills of a diverse range of coffee professionals, not just baristas.

The championships that will take place in El Salvador are:

• The fifth Global Roasting Contest, sponsored by Cropster – top international roasters compete for the technical and people’s choice winning titles. Applications will open in the coming weeks.
• The seventh Cold Brew Coffee Championship, sponsored by Toddy – baristas and coffee professionals go head-to-head in developing cold brews and signature drinks, showcasing the booming popularity of cold coffee. Apply here.
• The second Soil of Excellence, sponsored by Belco – highlights the importance of soil health and regenerative agriculture in producing high-quality coffee, and this edition will focus specifically on coffees from El Salvador. Apply here and find out more about entry requirements here.

Speaker applications open for PRF Voices

Every PRF event hosts the PRF Voices programme. This specially curated lineup of lectures and panels is led by some of the industry’s foremost and well-known experts. 

Over the last decade, speakers from over 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, US)
• Coffee for Health: A New Category with Great Potential (Ildi Revi – Purity Coffee, US)
• Is high-end specialty coffee still a growing trend? (Konstantinos Vallianos – Kafea Terra, Greece)
• Prolonging fermentation according to the state of maturation of the coffee cherry (Valentina Osorio – Cenicafé, Colombia)
• Winning the World Barista Championship with WBC coach Federico Bolaños, Carlos Pola of Finca San Antonio & Las Brisas, and 2011 World Barista Champion Alejandro Méndez as panellists

This edition will include fewer speaker slots to allow for deeper, more focused discussions. Confirmed speakers and topics so far include:

• What Coffee Can Learn from Craft Beer: Forecasting Trends & Future Challenges (Erik Busch – LongStory Coffee, US, plus a special guest)
• Quality vs Novelty: Integrating Tradition and Innovation in Specialty Coffee (Dakota Graff – Onyx Coffee Lab, US)
• Data-Driven Coffee: How Producers and Roasters Stay Ahead in 2026 (Griffin Hall – Verve Coffee Roasters, US)

English and Spanish-speaking candidates 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.

English speakers can apply here, and Spanish speakers can apply here. Applications will close on 31 January 2026; as spaces are limited, they are likely to fill quickly.

What else is happening at PRF?

There will be an exhibition area at the two-day forum 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 successful launch at the 2025 Honduras event. 

“During a time of price volatility, it’s never been more critical for roasters to find the right coffee and flavour profiles for their budget, as well as for producers to find stable buyers,” Andrea says. “The Producer-Roaster Matchmaking initiative gives both the opportunity to discuss different coffee options, develop more personal working relationships, and build trust.”

The programme is designed specifically to connect producers and roasters at the Matchmaking Zone, a space dedicated to curating meaningful conversations and building new relationships.

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 2026 forum will include workshops and cuppings, showcasing some of Latin America’s best producers and traders and highlighting the region’s coffee diversity. 

There will also be an Espresso, a Brew, and a Cold Brew Bar, sponsored by Toddy, where producers can showcase their coffees and micro-lots and connect with potential buyers.

Volunteers work at registration, cuppings, Bars, competitions, and other areas, playing a pivotal role in shaping PRF El Salvador’s success. Applicants need to be comfortable working with coffee equipment and have some customer service skills. You can apply to be a volunteer here.

PRF will return to El Salvador on 26 & 27 March 2026. The event will continue its legacy of facilitating meaningful connections between producers and roasters.

International tickets and Sourcing Trip Experience tickets 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, Le Lab Production, Belco

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More and more roasters are launching coffee advent calendars. Tapping into the growing “luxury” advent calendar trend, roasters like Onyx Coffee Lab, Grind, Pact, Pirates of Coffee, and more design their own every year. 

They have become a staple seasonal product in the coffee industry, allowing roasters to showcase up to 25 coffees at a time. Each day in the lead-up to the holidays starts with a different coffee, offering daily flavour discovery that actively engages consumers.

Coffee calendars are an opportunity for roasters to flex their creative muscle, but developing one comes with a number of logistical challenges – from maintaining coffee freshness to designing intricate packaging.

To learn more, I spoke to Will Corby at Pact Coffee and Abbas Alidina at Pirates of Coffee.

You may also like our article on choosing the right specialty coffee gift.

Why coffee advent calendars are becoming so popular

Originating in 19th-century Germany, advent calendars are a traditional way to count down to the holidays, typically running from 1 December to 24 or 25 December. They feature a compartment, flap, or door for each day that reveals a small gift or surprise.

The first commercial calendars, which typically included chocolate, were developed in the 1950s. But today, they can include beauty products, small toys, coffee, tea, and alcoholic beverages.

Driven by the popularity of “unboxing” social media content (a cost-effective marketing tool for luxury brands), premium advent calendars have become a lasting trend. In 2021, fashion house Chanel released its first-ever advent calendar to celebrate the 100th anniversary of its iconic Chanel No. 5 perfume, which quickly went viral. 

In the years since, more specialty coffee roasters have tapped into the trend, designing their own calendars to offer between 12 and 25 different coffees. Some opt for a 24 or 25-day version to maximise variety, but most prefer a 12-day format to make product development more manageable.

“Our advent calendar features 25 different coffees, which is a very exciting way to introduce customers to the incredible range of flavours and characteristics in specialty coffees from around the world,” says Will, the director of coffee and social impact at the UK’s Pact Coffee. 

“The goal is to show customers, some new to specialty coffee, as many unique natural flavours as we can, whether that’s chocolate praline, strawberry cream, or candied plums,” he adds. “As a long-standing UK tradition, Advent has been a particularly thoughtful and engaging way for us to do this, and when it involves incredible coffee, it can genuinely benefit the wider industry.”

As demand for luxury advent calendars continues to grow, tapping into “little treat” culture, coffee calendars offer the excitement of “daily discovery” and ritual, appealing to a wide range of consumers, not just specialty coffee enthusiasts. In turn, they are becoming effective marketing tools for roasters.

“It gives customers a reason to think about your brand 24 days in a row,” says Abbas, the founder of Toronto’s Pirates of Coffee. “If a roaster approaches it as ‘just a cool box’, it might feel like a stressful one-off project. 

“But we see it as an annual flagship experience with good planning, storytelling, and follow-up. Our advent calendar has become a core part of our brand and holiday season.”

How can roasters develop them?

Although they’re a unique opportunity for consumers to try many different origins, processing methods, and flavour notes, advent calendars pose several logistical challenges.

Despite being a seasonal product, planning a coffee advent calendar often requires year-round preparation. This gives roasters time to source their coffees, tweak packaging designs, and coordinate marketing strategies.

“Planning takes the whole year, if not longer,” Will says. “Our first meetings take place in the second week of January, when we lock in volumes and begin the search for coffees with the characteristics we want to feature.”

The selection process for coffee is key, and often the first step. Roasters can be guided by their existing stock and consumer demands, or choose to focus on limited-edition lots for more high-end products.

“From the first cupping table to the samples arriving in the UK, every step is designed to ensure we find coffees that truly stand out with their festive tasting notes,” Will says. “Once we’ve identified these coffees, we carefully secure and store them, holding them until they’re ready to be roasted closer to December.”

Since the goal of an advent calendar is to expose customers to a range of coffees, variety is crucial. By offering a wide array of tasting notes and roast profiles, customers can expand their palates and develop their preferences.

“Our calendar is designed as a curated journey, so we choose the coffees rather than letting customers select individual days,” Abbas explains. “We mix approachable profiles (chocolately/nutty) with rare coffees (experimental and unique coffees), and sprinkle in some exclusive and limited lots that only appear in the calendar.

“We want the 24 days to feel like going on a voyage with a beginning, middle, and end, as opposed to random coffees thrown into a box,” he adds. “The surprise and curation are part of the magic, and it keeps the logistics realistic.”

Coffee freshness is another vital consideration. Given the high number of coffees per product, roasters need to find ways to prioritise quality and freshness. A major part of this is choosing between whole bean and vacuum-sealed ground coffee sachets.

“Our coffees are whole bean only, which gives us more breathing room on shelf life,” Abbas says. “We release in batches and don’t roast everything months in advance. We plan roasting schedules so roasting and packing happen as close as possible to the shipping window.

“We’re also very clear on cutoff dates, so customers receive calendars close to December, not sitting for months,” he adds.

Considering packaging for coffee advent calendars

Beyond coffee selection, designing and assembling packaging is one of the most exciting yet time-consuming parts of advent calendars. Housing up to 25 different coffees in one product requires precision, care, and thoughtful design.

“Roasters should not underestimate the intensity of the packing process,” Abbas advises. “The packaging is the slowest part. For us, the coffee is flexible since we have a wide variety of beans from around the world. However, boxes, canisters, inserts, labels and custom die lines take the longest.

“I recommend prototyping the workflow by doing a ‘dummy run’ of ten to 20 units to see how long assembly takes and which steps are bottlenecks,” he adds. “You want to iron out the kinks ahead of the holiday production season so you can be most efficient at crunch time.”

The positive impacts of selling advent calendars can last long after the holiday season, but roasters must invest in effective marketing strategies.

“Plan the post-calendar journey to develop a relationship with customers after the holidays,” Abbas says. “Putting in place email flows, landing pages, and special targeted bundles lets people buy bags of their favourite days and nurtures them into long-term customers.

“We look at the calendar as both a product and a brand experience,” he adds. “It generates revenue, but it also introduces customers to many coffees they wouldn’t usually try and drives repeat purchases in January and February.”

Coffee advent calendars become more and more popular every year, but designing one is more challenging than roasters might think.

“It takes a tremendous amount of development and problem-solving, but we’re thrilled with the level of freshness we’re now able to share as each sachet is opened,” Will says.

These products offer a truly creative outlet for roasters to showcase their coffees and design unique packaging.

“It’s a privilege to create something that becomes part of someone’s build-up to the festive period,” Will adds. “Even on Christmas Day, we get to contribute to that moment.”

Enjoyed this? Then read our 2025 holiday coffee gift guide.

Photo credits: Pact Coffee, Pirates of Coffee

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In specialty coffee, packaging has transcended its fundamental role of preserving freshness and quality. It is now one of the most effective tools roasters have for communicating value, establishing brand identity, and justifying premium pricing.

Merchandise offers another viable branding opportunity. More and more roasters are designing unique clothing, caps, tumblers, prints, and other items to express their creative flair and reach new audiences.

But with up to 70% of customers reportedly spending more with brands they consider authentic, packaging and merchandise must align with a roaster’s values and personality.

Viktor Štefančík, the founder, head roaster, and creative director at Spojka Roastery Co. in Slovakia, explains more.

You may also like our article on how roasters can use packaging to sell their coffee for more.

Coffee quality alone is no longer enough to stand out

Quality has always been a unique selling point of specialty coffee. 

Through grading systems, cupping protocols, best practices in farming and roasting, and marketing strategies, the industry emphasises quality as its differentiating factor.

Even within the specialty coffee niche, roasters compete to source auction lots, high-scoring varieties, or the latest experimental processing trend – all marketed with the promise of exceptional quality and unique flavours.

As more consumers seek premium options, the push for extraordinary coffees intensifies. This, however, creates a double-edged sword; offering these coffees helps raise standards and expectations in the industry, but it means quality alone is no longer enough.

“Coffee quality has become a given, not a differentiator. Years ago, truly great specialty coffee was rare; today, many roasters have access to excellent beans, technology, and knowledge,” says Viktor at Spojka Roastery Co., a specialty coffee roaster in Prešov, Slovakia. 

Founded in 2022, Spojka recently won Gold and Bronze awards at the Global Coffee Awards European edition, which recognised roasting excellence across the continent. The roaster received Gold in the Filter Washed category for its Humming Bird Costa Rican coffee, and Bronze in the Filter Single Origin Experimental category for its Juicy Strawberry Colombian beans.

Additionally, Spojka was awarded Overall National Winner Slovakia in recognition of the outstanding quality of its coffees. As the Eastern European specialty coffee market grows, with green coffee imports increasing at an average annual rate of 3.3% between 2016 and 2020, brands like Spojka are emerging as market leaders, driving not only coffee quality but also innovation.

“What now makes a roaster stand out is their story, mindset, and the energy they create around their coffee,” Viktor says. 

As more roasters offer similarly inspiring origin stories and groundbreaking processing methods, consumers will tune out the noise unless the product presentation is exceptional and emotionally resonant. 

In the same way that specialty coffee is constantly redefining what is possible in coffee quality and flavour innovation, coffee packaging design is evolving to reflect this shift. Roasters are increasingly focusing on packaging and merchandise to creatively capture consumers’ attention.

Brands are utilising packaging to enhance the perceived value of their coffee and are shifting their focus from the product to curating a visual brand identity and experience that customers want to be part of.

“Quality is our foundation, but what makes our coffees special are the emotions and the community behind them,” Viktor says. 

How roasters can use packaging and merchandise to differentiate

Years of rising coffee prices have stretched out the pandemic-driven trend of more people drinking coffee at home. Roasters are adapting to this new norm by expanding their product lines and merchandise – and packaging them in unique ways that customers want to display in their kitchens. 

Utilising this strategy for diversification and focusing on standing out on retail shelves and webpages is increasingly crucial for roasters who have dealt with a difficult past few years of rising operational costs.

The push for innovation in coffee farming, processing, roasting, and brewing has also led roasters to become more creative with brand design. Coffee packaging and merchandise allow roasters to showcase their brand identity and values in seconds, an extremely important first step in growing a customer base.

Colour plays a crucial role in shaping consumer behaviour, perceived coffee value, and willingness to pay higher prices. 

A 2023 Coffee Science Foundation study found that both packaging colour hue and saturation affect consumers’ expectations of a coffee’s sensory attributes and, therefore, its value. 

Coffee from a yellow bag was expected to be the most acidic, while coffee from a pink bag was anticipated to be the sweetest and have more fruit-forward flavour notes, for example. Both colours were also associated with being “modern”, potentially boosting consumer interest compared to colours like brown and black.

The silent salesman

Packaging has long served as the “silent salesman”, communicating brand values and persuading customers to purchase products without any human interaction. 

“Packaging and merchandise are ways to tell your story without words. For many people, it’s their first contact with the brand, even before they taste the coffee,” Viktor says. “A bag can show who you are, what energy you bring, and what values you stand for.”

To leverage the influence of packaging, roasters are looking to the most innovative and effective materials and printing methods. In recent years, advancements in digital printing technology have allowed roasters to bring their creative ideas to life with bold, crisp colours and different textures. 

Spojka, for example, utilises bright colours in unique applications to make its packaging unmistakably identifiable; Viktor and Spojka’s sales & marketing manager Eva Srvátková personally spray-paint each bag with streaks of colour that allude to graffiti art – a nod to Viktor’s interests and hobbies.

“I still skateboard, and I grew up surrounded by street culture, music, skateboarding, graffiti, and community. It all shaped me,” he explains. “The energy connects people from entirely different worlds. Street art and skateboarding are universal languages everyone can understand, even if we speak different ones.

 “Through design, we express Spojka’s DNA: a mix of street culture, art, and specialty coffee. That’s what makes people recognise us instantly,” he adds. 

Spojka’s emphasis on bold, bright colours earned it the MTPak Packaging Award at the European Global Coffee Awards, recognising exceptional design and innovation.

“‘Brewtiful People’ isn’t just a slogan; it’s our identity,” Viktor says. “We collaborate with local designers and keep things raw, honest, and full of character.”

Through Spojka’s packaging and merch, Viktor relays the buzzing energy of skateboarding community spots he grew up in. The roaster’s merch is designed to both celebrate and be worn by the skateboarding community; its caps and beanies are styled for the skatepark, and Spojka collaborated with local brand Tlakers to create a custom deck. 

“Inspiration comes from walls, stickers, and streets, not from offices or marketing agencies,” he adds.

Balancing creativity and authenticity

Innovation in coffee packaging and merchandising offers roasters the opportunity to be truly original and inventive, and to connect with their audience in new ways. 

With this in mind, roasters must balance staying relevant and true to their core audience while attracting more customers. Successful coffee packaging and merch simultaneously align with the brand’s values and personality while demonstrating that the roaster is adaptable, dynamic, and able to tap into trends in ways that serve their customers.  

Striking this balance entails careful consideration of organic, authentic designs.

“Authenticity builds trust. People can sense when something feels fake or overly polished,” Viktor says. “Our packaging and merch have to feel like a natural extension of who we are, not just a sales tool. 

“When someone holds a bag of Spojka, I want them to feel the real passion and community behind it, not just see another product.” 

The passion behind Spojka – which means “connection” in Slovak – is its mission to bring roasters, baristas, and consumers together across Slovakia, Poland, Romania, and beyond through coffee. 

“Through pop-ups, collaborations, and festivals, we’re building a community that’s open, creative, and full of positive energy,” Viktor says. “We want to show that Eastern Europe has its own strong voice in the global coffee scene.”

Strategic packaging and merchandise design choices can significantly impact consumer behaviour and perceived brand value. However, these tactics are only effective when they authentically reflect a roaster’s identity.

In a market where differentiation is increasingly difficult and margins are constantly under pressure, investing time, effort, and creativity into packaging and merch has become an essential strategy. 

Enjoyed this? Then read our article on why coffee quality alone is no longer a differentiator for roasters.

Photo credits: Spojka Roastery, Dušan Holovej, Vlastimil Slávik

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For decades, home espresso has been synonymous with substantial investment. Sizeable, expensive espresso machines and grinders take up significant counter space, and it takes time and effort to develop the technical knowledge required to dial in the perfect shot.

As a result, espresso has long been seen as a pursuit reserved for the most dedicated coffee enthusiasts. However, as brewing technology evolves and consumer needs shift, manufacturers are challenging this assumption.

While some argue that authentic espresso demands traditional equipment, recent innovations are making espresso-based drinks more accessible at home. Portable espresso machines have evolved into sophisticated brewing devices that offer consistency and precision.

Cédric Gobber at Wacaco and Brodie Vissers at Journee Studios explain more.

You may also like our article on the history of the espresso machine. 

Why are more people making espresso at home?

The Covid-19 pandemic fundamentally reshaped the consumer relationship with coffee. With cafés closed and working from home becoming the norm, many found themselves investing in equipment, high-quality beans, and education to recreate café-quality drinks in their own kitchens.

“During the Covid-19 lockdowns, many people were confined at home, often in small apartments with limited access to outdoor spaces,” explains Cédric, the design manager at Wacaco, a coffee equipment manufacturer. “Cafés and restaurants were closed, and office espresso machines were unavailable, making a good cup of coffee a missed pleasure.”

But what began as a necessity evolved into a genuine interest for many coffee drinkers. Espresso consumption is rising in markets like the US, where filter coffee has long dominated. This shift has created a new generation of prosumers – those who seek to prepare professional-grade coffee themselves – who want to experiment with extraction parameters and brewing techniques.

“Espresso has something beautifully simplistic yet ambitiously complex about it that I believe gets people’s attention,” says Brodie, the founder of Journee Studios and a coffee and beverage content creator. 

“In 2020, obviously, the market for home espresso machines exploded as people were seeking this same experience without leaving the house, and it particularly attracted the tinkerers and collectors – people who love using their hands, getting into the nitty-gritty, testing, experimenting, and of course serving others a carefully crafted drink.”

The universal popularity of milk-based beverages is also spurring more people to make espresso at home, particularly as customised drinks trend across social media platforms. 

The visual appeal of latte art and creative signature drinks has encouraged more people to experiment, transforming espresso-making from a specialised skill into an aspirational home-barista activity.

Traditional espresso equipment has been a barrier

Despite growing interest, making espresso at home traditionally requires two significant investments: a home espresso machine and a quality grinder. Entry-level setups can easily exceed several hundred dollars, while prosumer equipment often costs thousands. For many, these costs make home espresso simply inaccessible.

Portable espresso machines, however, are disrupting this paradigm. They represent a new category of brewing device that delivers espresso without the bulk or price tag of traditional machines.

Accessibility extends beyond just price, however. These machines lower the technical barrier to entry, allowing newcomers to achieve quality results while still offering enough control for experienced users to refine their technique.

“The Pixapresso, for example, makes espresso more accessible by delivering an experience that suits a wide range of users – from complete beginners seeking a simple, one-button coffee solution to curious coffee enthusiasts who want to explore extraction parameters,” says Cédric.

Innovation in portable espresso machine technology means people can now make espresso at home without bulky or expensive equipment, and the quality increasingly rivals that of espresso made with traditional machines. These devices employ similar pressure systems and temperature control as their larger counterparts, but in more compact formats.

“Although full-scale espresso machines look beautiful on your coffee counter at home (if you have the space), they are quite expensive, heavy, and require a considerable amount of energy,” Brodie notes. “With the Pixapresso, you get the best of both worlds, where it’s not only much more affordable, it’s compact enough that you can use it literally anywhere.”

He explains that the machine features a fast heat-up time, brew cycles of up to 180 seconds, a 120ml water tank, an intuitive touchscreen interface, and three-level temperature control. These features offer precision and consistency – both essential for high-quality espresso extraction.

Pressure is also essential to extract true espresso. While some manual filter brewers can produce espresso-style, shorter beverages, they can’t generate enough pressure to achieve the distinctive texture, flavour, and crema of espresso.

The Pixapresso 20-bar pump, for instance, is engineered to deliver consistent pressure for espresso extraction. The machine also features a pre-infusion setting to facilitate even extraction and minimise channeling.

Portable espresso machine technology will continue to evolve

The barriers that once separated casual coffee drinkers from dedicated enthusiasts are disappearing as portable espresso machines encourage more people to experiment.

This new level of accessibility means quality espresso is no longer confined to expensive home setups or cafés.

But portable espresso machine manufacturers continue to face an ongoing challenge: how to stay innovative while competing with traditional machines. For many, the solution lies in offering unique value propositions that countertop machines can’t match.

“Wacaco has been designing portable espresso machines since 2013, giving us over a decade of experience refining and perfecting our brewing technology,” Cédric explains. “Each generation of our products is an opportunity to re-engineer every component to deliver greater stability, reliability, and overall user satisfaction.”

The Pixapresso exemplifies this approach with dual brewing compatibility for both ground coffee and Nespresso capsules. Its patented adjustable coffee basket can hold doses between 8g and 16g to prepare a range of drinks, while a replaceable battery system reduces waste and extends the product’s lifespan.

As coffee shop prices continue to climb, the trend of preparing coffee at home or on the go is likely to keep growing. Deloitte’s first-ever global coffee study for 2024, which surveyed 7,000 consumers across 13 countries, reveals that 55% of people say price hikes have pushed them away from out-of-home coffee.

For years, on-the-go coffee brewing exclusively meant filter coffee – a practical option, but limiting for espresso drinkers. While some manual filter brewers can produce espresso-style, shorter beverages, they can’t generate enough pressure to achieve the distinctive texture, flavour, and crema of espresso.

Recent technological breakthroughs, however, have enabled espresso preparation while travelling and commuting, as well as on hiking and camping trips.

“Using the Pixapresso has been a natural continuation in my nomadic coffee journey,” Brodie tells me. “I have used Wacaco gear since biking across Spain back in 2016 with the early Minipresso, and the latest machine has only improved my on-the-go coffee experience.”

The future of portable espresso machines may bring smarter integrations, enhanced precision, and advanced materials that further improve usability and extraction quality. Yet the core principle remains: making excellent espresso accessible regardless of location or budget.

“I think the biggest shift is accessibility, both financially and nomadically,” Brodie adds. “When you can get a solid setup that you can move with easily, like the Pixapresso, Exagrind hand grinder, and Exagram scale for a reasonable price, it’s a no-brainer for the espresso curious.”

The question of whether you need expensive equipment to make espresso at home is being answered by technology itself. While traditional machines will always have their place, portable espresso makers are proving that quality extraction doesn’t require substantial investment or counter space. 

For those curious about espresso, these devices offer an accessible entry point that doesn’t compromise on the fundamentals of good coffee – and the freedom to enjoy it at home or on the go.

Enjoyed this? Then read our article on whether crema is always necessary for excellent espresso.

Photo credits: Wacaco

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Please note: Wacaco is a sponsor of Perfect Daily Grind.

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Editor’s note

The Ethiopian government’s growing focus on its coffee sector appears to be paying off.

It recently reported a record US$2.65bn in export earnings for the 2024/25 harvest. The country exported some 470,000 tonnes of coffee during this period, driven by various government initiatives. These included improved supply chain efficiency, large-scale planting initiatives, and new international market access.

Ethiopia’s Deputy PM recently announced plans to secure US$3bn in export earnings by increasing annual volumes to over 600,000 tonnes, challenging Uganda’s recent dominance of the African coffee sector.

Meanwhile, in China, as coffee price wars continue, Lucky Cup has become the country’s third chain to surpass 10,000 stores. Luckin is the leader with close to 30,000 outlets globally, while Cotti operates more than 15,000, but Lucky Cup is now expanding faster than both of them.

China’s coffee market continues to diversify and segment. While brands like Luckin, Cotti, and Lucky Cup focus on undercutting each other’s prices and scaling rapidly, the number of boutique, experience-driven, stylish, and innovative high-end coffee shops also grows.

The world is watching as the Chinese coffee market becomes more dynamic, often inspiring imitation.

Top stories of the week

• Mon, 24 Nov – Brazil fears losing its share of the US instant coffee market amid some remaining tariffs. The Brazilian Instant Coffee Association (ABICS) warns that a retained 50% duty risks ceding 20% of Brazil’s instant exports to rivals, causing lasting damage across the supply chain. Specialty coffee shipments previously fell 55% after earlier tariff measures. (São Paulo, Brazil)

• Mon, 24 Nov – Panther Coffee and Mawby launch caffeinated sparkling wine. The Panther Cuvée is a multi-vintage, méthode champenoise sparkling wine blending Chardonnay and Riesling with Panther’s Wonderland coffee. It has a crisp, fruit-forward profile with a subtle coffee aroma, according to the two brands. (Miami, Florida, US)

• Tue, 25 Nov – New Swiss and Australian Barista Champions crowned. Mathieu Theis won the Swiss Barista Championship, marking his fifth win, while Gabrel Tan won the Australian Barista Championship. At the Australian Coffee Championships, Simon Gautherin won the Brewers Cup, and Amy Zhang secured the Latte Art title. (Melbourne, Australia)

• Tue, 25 Nov – Cup&Cino Group acquires professional coffee equipment brand Tone. With Tone, the Cup&Cino GROUP now comprises four brands: Cup&Cino, the coffee concept provider in Germany and Austria; automated milk systems provider Latte Art Factory; coffee machine solutions provider BaristaOne; and brewing technology brand Tone. (Hövelhof, Germany)

• Wed, 26 Nov – Ethiopia credits green development for record coffee export earnings. The government of Ethiopia reported export earnings of over US$2.65 billion from 470,000 tonnes of coffee in fiscal year 2024/25, attributing growth to the Green Legacy initiative, supply chain reforms, and farm-level empowerment. (Addis Ababa, Ethiopia)

• Wed, 26 Nov – Lucky Cup becomes the third Chinese chain to surpass 10,000 stores. Mixue-owned budget chain Lucky Cup reached the milestone following rapid franchise growth, aided by low prices and Mixue’s supply network. Recent expansion included a first overseas outlet in Malaysia and tighter competition with rivals Luckin and Cotti. (Zhengzhou, China)

• Thu, 27 Nov – The Barista League reveals 2026 season calendar. The competition announced a six-stop world tour, starting in Prague (28 Mar), followed by Mexico City (8 May), Tokyo (11 Jun), Atlanta (3 Sep), Johannesburg (3 Oct), and concluding in Brisbane (13 Nov). Rancilio will sponsor the events, supplying RS1 and Invicta espresso machines. (Gothenburg, Sweden)

• Fri, 28 Nov – European Parliament votes in favour of another one-year delay to EUDR. The EUDR was initially set to come into force at the end of 2024, but was delayed by a year to give companies more time to prepare for compliance. If approved by EU governments, the new delay would push implementation back to the end of 2026 for large companies, and to mid-2027 for smaller operators. Parliament also voted in favour of simpler due diligence requirements for some operators and traders. (Brussels, Belgium)

Industry news

• Mon, 24 Nov – Knoops hires former Starbucks executive to lead RTD strategy. Daniel Haberfield, a long-serving Starbucks executive, will lead Knoops’ at-home and ready-to-drink strategy, accelerating upcoming RTD launches and expanding the brand’s off-premise distribution. (London, UK)

• Mon, 24 Nov – Ireland’s Java Republic returns to profit after coffee cost crunch. Gross margin improvement drove a near €592,000 profit in 2024, reversing the previous-year loss after roasting efficiencies and pricing moves reduced coffee price pressures. (Dublin, Ireland)

• Tue, 25 Nov – Ireland’s 3FE named official coffee partner of Leinster Rugby. The Dublin roaster will supply coffee to the team’s UCD headquarters and home matches. Founded by Colin Harmon, the business is set to launch co-branded merchandise and digital content. This partnership complements the company’s existing supply deal with the Irish Rugby Football Union. (Dublin, Ireland)

• Tue, 25 Nov – Dear Green boosts capacity fivefold with new roastery. The Glasgow roaster moved to a 13,500 sq ft warehouse in Bridgeton that houses modern roasting equipment, training areas, and cupping spaces, supporting the company’s commitment to achieving net-zero emissions by 2030. (Glasgow, UK)

• Tue, 25 Nov – Shanghai’s Minhang District targets the development of the coffee industry. The district is boosting the city’s status as a global hub by developing the Hongqiao International Coffee Harbour. It aims to attract entrepreneurs and businesses by creating a comprehensive “seed to cup” ecosystem and fostering international cooperation. (Minhang, China)

• Tue, 25 Nov – Greek chain Coffee Lab opens large production facility in Egypt. The new 4,000 sq m facility in Cairo will support the Greek chain’s rapid expansion across the MENA region. The company plans to open 80 new stores in the area over the next three years, bringing its total to 170 global outlets. (Cairo, Egypt)

• Tue, 25 Nov – Leon axes unlimited coffee subscription after 18 months. The healthy fast food chain will discontinue the scheme in December 2025. The programme offered unlimited coffee for a fixed monthly fee but was reportedly unprofitable, reflecting challenges faced by UK subscription models and sustained high coffee prices. (London, UK)

• Wed, 26 Nov – Keurig Dr Pepper names Anthony DiSilvestro Chief Financial Officer. Sudhanshu Priyadarshi will serve as senior advisor through 7 Apr 2026. George Lagoudakis was also named deputy CFO. DiSilvestro, former CFO at Mattel and Campbell Soup, will lead finance and technology as KDP readies the JDE Peet’s acquisition and planned split. (Burlington, Massachusetts, US)

• Wed, 26 Nov – J.M. Smucker trims profit outlook as coffee inflation hits margins. Company forecast annual profit below analysts’ expectations after coffee costs and tariffs hit margins. J.M. Smucker said it absorbed about $75mn of tariff-related costs while keeping retail prices steady. (Orrville, Ohio, US)

• Wed, 26 Nov – Costa extends UAE franchise to 2040. Costa renewed its long-term license with Dubai franchisee Emirates Leisure Retail for a further 15 years. ELR has opened 160 stores since 1999, reinforcing Costa’s presence across malls and travel hubs. (Dubai, UAE)

• Thu, 27 Nov – Starbucks Malaysia sees slow recovery after boycotts. Berjaya Food said first-quarter net loss more than halved to RM14.8mn while revenue rose 3.3%. Store count fell to 320 from 400 after closures. The CEO said recovery is slow but visible, and the company still backs the Starbucks brand as it plans selective expansion. (Kuala Lumpur, Malaysia)

• Thu, 27 Nov – Pret A Manger to cut self-serve coffee machine network. The chain will remove 110 Pret Express self-serve units from retail and convenience sites by February 2026, refocusing investment on store growth and in-store formats to boost footfall and simplify operations. (London, UK)

• Thu, 27 Nov – Strauss Coffee International posts 30% Q3 sales growth. EBIT jumped 139.8% to US$49.8mn, nine-month sales rose 33.4%. Gains were driven by higher pricing, market share growth in key regions, and operational efficiencies. (Petah Tikva, Israel)

• Fri, 28 Nov – Provision Trade Federation says UK sugar levy extension “unwelcome, but expected”. The federation said the expansion of the Soft Drinks Industry Levy to milk-based drinks, including frappes, was unwelcome but expected. Members welcomed a 4.5g/100ml lactose allowance and warned of wider cost pressures from wages, packaging, and fuel despite some mitigating measures. (London, UK)

• Fri, 28 Nov – Well Grounded and Alpro mark the latest graduation of 12 trainees. Alpro-sponsored Well Grounded programme delivered free specialty coffee training, barista tuition, job coaching, and mentorship. Since 2022, Alpro funding has enabled 59 people to complete the course, many securing sector roles and some opening businesses. (London, UK)

• Fri, 28 Nov – Pickup Coffee plans up to 20 new stores per month as part of an expansion drive. Turkish chain Pickup Coffee aims to grow rapidly by opening up to 240 outlets annually, targeting domestic and global markets to scale its brand quickly. (Istanbul, Turkey)

New launch

• Mon, 24 Nov – Solo launches ready-to-drink espresso at Tesco. Solo’s 500 ml “Ready-to-Go Espresso” is a concentrated, barista-quality coffee with no added sugar or flavourings. It is now available in over 400 Tesco stores and can make up to 10 iced lattes per carton. (London, UK)

• Tue, 25 Nov – Keurig launches Coffee Collective for its first-ever branded coffee line. The new collection, developed by five in-house experts, targets the premium single-serve segment. It uses the Refined Grind technique to add 30% more coffee grounds into each K-Cup pod, according to the company. (Burlington, Massachusetts)

• Wed, 26 Nov – Hario and PAC-MAN unveil dual anniversary collaboration. A limited-edition co-branded pour-over kit and merchandise will pair HARIO’s V60 dripper with PAC-MAN motifs, sold via select retailers and online, along with themed events and collectable packaging to mark both brands’ milestone anniversaries. (Tokyo, Japan)

• Thu, 27 Nov – Schaerer launches redesigned website. The platform centralises product specs, service, and spare parts access, a blog, a chatbot, a machine configurator, and a dealer locator, with improved navigation and localised pages to support operators, after-sales, and sales teams while highlighting Swiss coffee expertise. (Zuchwil, Switzerland)

• Thu, 27 Nov – Expocacer launches a platform to connect producers and buyers. The cooperative launched Coffee Chain, a digital platform using blockchain and AI to provide full traceability and direct access between Cerrado producers and international buyers, with an online auction on 11 & 12 December to trade specialty coffee lots. (Patrocínio, Brazil)

• Thu, 27 Nov – Pacific Foods adds pistachio Barista Series to café offerings. New line features a pistachio-flavoured almond-oat blend designed for use in café espresso and milk-based drinks. (Portland, Oregon, US)

• Thu, 27 Nov – Dekáf launches sample packs for low-caffeine and decaf coffee options. New sampler boxes allow consumers to explore different decaffeinated and low-caffeine blends before committing to a full bag, aiming to expand accessibility and appeal of milder coffee varieties. (Berlin, Germany)

• Fri, 28 Nov – Brazil’s The Coffee to debut in the US in December 2025. The Brazilian chain will launch in the US as part of a push to reach 1,500 international stores by 2028. Its small-format, Japan-inspired model has expanded across markets and targets the US branded coffee sector for growth. (Curitiba, Brazil)

• Fri, 28 Nov – Nowwa Coffee makes international debut in Australia. Shanghai’s Nowwa Coffee chose Australia for its first overseas venture, opening a local outlet and exploring expansion into Singapore and Thailand after raising significant investment in September 2024. (Melbourne, Australia)

• Fri, 28 Nov – Joe & the Juice launches in Mexico City. The brand aims to open 100 licensed stores across Mexico by 2035 with franchisee Grupo Allux-Dinar, leveraging a small-format, lifestyle-led model to accelerate expansion into Latin America. (Mexico City, Mexico)

• Fri, 28 Nov – Rocket Espresso introduces three new grinders. The Italian brand added Stelvio, Spluga, and Gravo models to its lineup, offering features aimed at precision grinding, consistency, and compactness to appeal to home baristas and small cafés alike. (Milan, Italy)

Milestone

• Mon, 24 Nov – Highlands Coffee posts its most substantial profit in two years ahead of IPO. The Vietnamese chain reported Q3 EBITDA of PHP 666 million (US$11.3mn), up 17.1% year-on-year, driven by strong same-store sales. It plans to launch an IPO within the next 18 to 24 months. (Hanoi, Vietnam)

• Tue, 25 Nov – TGE plans L’OFFICIEL COFFEE expansion with NYC coffee shop. The group announced the opening in Lower Manhattan, scheduled for early 2026. This third site, following locations in Tokyo and Macau, is part of a strategic plan to establish 15 to 20 additional L’OFFICIEL COFFEE stores worldwide over the next two to three years. (New York City, New York, US)

Trade & Production

• Mon, 24 Nov – Colombian coffee sees rapid demand growth in China. Production rose 17% to 14.87 million 60kg bags while imports expanded by 130,800 tonnes from 2020-24. China’s market is heading toward 1 trillion yuan, with roasters favouring clean, floral Colombian microlots. (Shanghai, China)

• Wed, 26 Nov – Fairtrade International to overhaul standards for coffee and other crops. The organisation says the initiative aims to support farmers and workers by embedding human rights, improving traceability, tightening deforestation rules, streamlining requirements, and boosting climate and social resilience. Revised standards will be phased in from 2026-28. (Bonn, Germany)

• Thu, 27 Nov – Kenya urges China to remove tariffs on coffee and other crops. Agriculture Cabinet Secretary Mutahi Kagwe met with Chinese customs officials in Beijing to advocate for zero-duty status for Kenyan coffee, tea, and avocados. He highlighted the tariffs as export barriers, noting that Kenya imported approximately US$4.5bn from China in 2024 but exported only around US$290mn. (Beijing, China)

• Fri, 28 Nov – High coffee prices likely to persist despite US tariff cuts. Tariff reductions offer limited relief as tight Brazilian supply, dry weather, low inventories, and sustained global demand keep arabica and robusta prices elevated. Traders expect price volatility to continue, and importers may face higher costs. (New York City, New York, US)

• Fri, 28 Nov – Gangs reportedly target Colombia coffee region where Starbucks and Nestlé operate. Bloomberg reported that armed gangs are escalating robberies and extortion in Nariño and Cauca, threatening farms that supply coffee to Starbucks and Nestlé, disrupting harvests and transport, and forcing police-escorted convoys, raising supply and quality risks. (Bogotá, Colombia)

Research

• Tue, 25 Nov – Luxembourgers ranked the world’s top coffee consumers. The country leads global consumption, averaging 5.31 cups per person daily. This high per-capita rate is partly due to the inclusion of its large cross-border commuter workforce in the national total. (Luxembourg)

• Thu, 27 Nov – Researchers flag widespread misclassification of smallholder coffee farms as forest land. Sample Earth, an open-access reference from the Alliance and CIAT, aims to correct maps that label smallholder coffee and cacao farms as forest, warns that such errors could bar farmers from EU markets under the EUDR, and urges expanded high-quality land-cover data. (Rome, Italy)

• Thu, 27 Nov – Coffee intake linked to longer telomeres in severe mental disorders. A study of 436 adults with schizophrenia, bipolar disorder, or psychosis-associated depression found that consuming three to four cups of coffee daily was associated with longer telomeres. This was roughly equivalent to a biological age five years younger than that of non-drinkers, but the benefits disappeared at higher intake levels. (London, UK)

Events & competitions

• Mon, 24 Nov – Koelnmesse and IFEMA launch Anuga Select Ibérica food event. The new trade fair, premiering in Madrid in February 2027, is a strategic alliance aimed at strengthening the Iberian food market. It features the ‘Bake & Ice Attraction’ area, which focuses on the bakery, ice cream, and coffee sectors. (Madrid, Spain)

• Tue, 25 Nov – Warsaw Coffee Festival attracts thousands of attendees. The two-day festival brought together hundreds of local and international roasters and industry professionals, confirming the city’s growing role in European specialty coffee culture. (Warsaw, Poland)

• Tue, 25 Nov – De Jong DUKE wins EcoVadis gold medal for sustainability 2025. The award recognises performance on environment, labour, ethics, and sustainable procurement, placing the company among EcoVadis’ highest-rated firms. De Jong DUKE cited progress in emissions reduction, supplier assessments, and circular product design. (Rijssen, Netherlands)

• Wed, 26 Nov – Alimentaria+Hostelco to return to the Gran Via venue of Fira de Barcelona from 23 to 26 March 2026. Organisers predict a 41% increase in international exhibitors compared to the previous edition. Of the more than 3,300 companies exhibiting at the event, nearly 1,000 will be international, representing over 70 countries, with a strong presence in European, Asian, and Latin American markets. (Barcelona, Spain)

• Thu, 27 Nov – coffee&climate toolbox wins Red Dot Best of the Best. Digital e-learning app offers climate-resilient coffee practices, multilingual offline access, and trainer tools. Designed with Melting Experience for Initiative for coffee&climate and Hanns R. Neumann Stiftung to strengthen smallholder resilience. (Berlin, Germany)

• Thu, 27 Nov – Specialty Coffee Association of Ethiopia launches plans for Best of Ethiopia programme. The association aims to spotlight Ethiopia’s top coffees through professional cuppings, competitive tastings, and incentives for farmers. The initiative targets improved quality, traceability, and market visibility for Ethiopian coffee producers. (Addis Ababa, Ethiopia)

• Fri, 28 Nov – La Marzocco and Joshua McFadden team up for espresso carbonara brunch series. Collaboration pairs baristas using La Marzocco machines with chef Joshua McFadden to serve espresso carbonara dishes in limited-time brunch pop-ups, blending specialty coffee and culinary creativity for a unique dining experience. (Portland, Oregon, US)

• Fri, 28 Nov – IWCA announces 2026 Global Convention in Bali from 12 to 14 May. The event at Bali Beach Hotel in Sanur will bring together women and allies from across the global coffee value chain under the theme “Strength in Every Connection: Building Bridges of Leadership, Opportunity, and Change”. The 2026 Convention will spotlight the transformational impact of women’s leadership, cross-border collaboration, and shared commitments to a more equitable and sustainable coffee future. (Bali, Indonesia)

Here are a few coffee news stories from previous weeks that you might find interesting. Take a look:

• Tue, 18 Nov – Panera Bread unveils “Panera RISE” turnaround plan. The initiative rests on four pillars: revamping the menu with high-quality, abundant ingredients, boosting value with more accessible price points, enhancing the guest experience through “Panera Warmth,” and scaling cafés through new builds and modernisation. (St Louis, Missouri, US)

• Wed, 19 Nov – Starbucks and Tata launch farmer support partnership. The programme will train and connect farmers to global agronomy, set up model farms and online modules, donate 1 million high-yield arabica seedlings over five years, and reach 10,000 farmers by 2030 to boost quality, productivity, and climate resilience. (Mumbai, India)

• Wed, 19 Nov – Kelachandra Coffee appoints Coffee Board veteran to lead R&D. J.S. Nagaraja, former Joint Director of Research at the Coffee Board of India, will head sustainability and R&D, focusing on soil and leaf analysis, fertiliser use, carbon sequestration studies, and genetic fingerprinting to validate microlots. Kelachandra farms 6,500 acres in Karnataka and Kerala. (Bengaluru, India)

• Thu, 20 Nov – Nestlé executive Sanjay Bahadur to retire in December. He leaves at the end of December after more than 40 years at Nestlé. As executive vice president and head of group strategy and business development, he oversaw portfolio management, M&A, venture funds, and partnerships. M&A will report to CFO Anna Manz following his retirement. (Vevey, Switzerland)

Photo credits: Keurig

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Want to keep up with current affairs in the coffee industry? Check out last week’s coffee news stories and make sure to read the latest Coffee Intelligence News & Opinion piece about how Dunkin’s “Shrinkflation” gate shows price elasticity has its limits.

The post Coffee News Recap, 28 Nov: Ethiopia reports record coffee export earnings, China’s Lucky Cup passes 10,000 stores & other stories appeared first on Perfect Daily Grind.

From bags of roasted coffee to barista accessories, hand grinders, manual brewers, and portable espresso machines, there is an ever-growing range of coffee-related products to suit a number of budgets.

To get into the festive spirit as December nears, here is the 2025 Perfect Daily Grind gift guide.

You may also like our guide to choosing the right specialty coffee gift.

Stocking fillers

The smallest gifts can often be the most thoughtful. Here’s our lineup of stocking fillers below:

Try a new roaster 

Prices vary

Introducing someone to a new roaster can open up opportunities to experience new flavours, origins, processing methods, and roast profiles.

For European coffee drinkers, Spojka Roastery in Prešov, Slovakia – which recently won the MTPak Packaging Design Award and Gold and Bronze awards at the European Global Coffee Awards – offers a range of single origin coffees, as well as unique merchandise. 

Shavi Coffee Roasters in Tbilisi, Georgia – which also won Silver at the GCA Europe – sources a selection of single origin coffees. The UK’s Pact Coffee offers a wide variety of festive coffees, including advent calendars. 

For North American consumers, Fresh Roasted Coffee offers an extensive selection of coffees spanning diverse origins and roast profiles. North Roast, Ontario’s first specialty coffee roaster, is currently selling a number of limited-edition festive coffees.

Open Seas Coffee works closely with producers to source a range of single origin coffees, and also sells merchandise. Award-winning Barocco Coffee sells several single origin coffees, as well as handmade chocolates. Goodman Coffee Roasters offers a range of coffees from different origins and merchandise.

Sip ‘n’ Slurp: A Guide to Expert Coffee Tasting

From USD 26; EUR 22; GBP 20

Written and self-published by three-time UK Cup Tasters Champion Freda Yuan, Sip ‘n’ Slurp is for people interested in developing or refining their coffee sensory skills and knowledge.

Inspired by her own personal journey, Freda shares the expertise she’s built over the past eight years through simple, approachable exercises.

Monoware Barista Collection cups

From USD 14; EUR 12; GBP 11

Designed with intention, Monoware’s new Barista Collection series includes the Cafe Cup, a traditional-shaped cup with a handle that fits comfortably in drinkers’ hands, and the Savour Cup, a minimalist, handle-less vessel for more mindful drinking.

Both the Cafe and Savour product lines include an Espresso Cup, a Flat White Cup, a Cappuccino Cup, and a Filter Cup, each offering the optimal size for its respective beverage.

Ceado Hoop Brewer

From USD 39.46; EUR 34.10; GBP 29.99

The award-winning radial infusion Ceado Hoop brewer is designed for even extraction and ease of use. It comes in three parts: insert the paper filter into the Outer Loop, then secure the Flow Tower to the Outer Loop.

After pre-wetting the paper filter, you simply add ground coffee to the Flow Tower, then pour water into the Outer Loop. 

Cafetto Home range and cleaning accessories

Prices vary

Cleaning home coffee equipment is essential for extracting excellent espresso and filter coffee.

Cafetto sells a range of premium domestic coffee machine cleaning products, ensuring professional-grade results. Offerings range from descalers for bean-to-cup and home espresso machines and grinder cleaning powders.

Roaster merch

Prices vary

More and more roasters are paying closer attention to their merchandise, designing creative clothing and accessories for industry professionals and enthusiasts alike. 

The UK’s Dark Arts Coffee offers a range of unique t-shirts, hats, and hoodies. Cxffeeblack in the US also sells branded t-shirts, hoodies, caps, and brewing equipment. Denmark’s Coffee Collective stocks t-shirts, socks, books, and brewing accessories.

Under the tree

Here are a few coffee gifts at a slightly higher price point.

OutIn Mino 2025 Christmas gift set

USD 203.74; EUR 175.69; GBP 153.99

OutIn’s Mino Christmas gift set includes a Mino portable espresso machine, which produces 22 bar of pressure and reaches optimal brewing temperature in 159 seconds, a carry pouch, a silicone mat, and other essential accessories.

The Mino can also produce consistent pressure and temperature up to 5,000 metres altitude, making it ideal for travel, camping, and hiking.

AeroPress manual coffee grinder

USD 264.56; EUR 228.18; GBP 199.99

Celebrating its 20th anniversary, AeroPress launched its first manual grinder, which fits inside its iconic brewer. 

The 25g-capacity grinder has over 60 adjustable grind settings, Italian-made titanium-coated conical burrs, and an Easy-Grind ergonomic handle.

PRF El Salvador ticket

From USD 184; EUR 158; GBP 139

PRF will host its 11th edition and biggest-ever event in El Salvador on 26 and 27 March 2026. Thousands of producers, roasters, traders, baristas, and others will attend the two-day forum, which features lectures, panels, workshops, cuppings, competitions, and awards.

Tickets are available now, including for the Sourcing Trip Experience.

Flair Wizard milk steamer

USD 189; EUR 162; GBP 142

Used at the World Barista Championship, the stovetop Wizard milk steamer features a cool-touch steam wand, a pressure gauge with steaming range, an easy-open and close reservoir, and two different nozzles, one for beginners and one for expert latte artists.

Flair also sells a 400ml Milk Pitcher with a fluted spout for precise pouring, integrated thermometer slots, and a removable handle.

Wacaco Pixapresso portable espresso machine

USD 197; EUR 169; GBP 148.90

Wacaco’s first compact electric portable espresso maker features preset brewing temperatures and accommodates doses between 8g and 16g. The Pixapresso reaches optimal brewing temperatures in up to 180 seconds and can hold up to 120ml of water.

The portable espresso machine is compatible with ground coffee and Nespresso Original capsules. 

Fellow matcha tea set

USD 129.95; EUR 112; GBP 98

Fellow’s new matcha kit includes a ceramic bowl, whisk stand, and tea tray, a bamboo whisk, and a stainless steel spoon and sifter.

Featuring the brand’s iconic design, the matcha set is available in four different colours.

Victorinox x La Marzocco Barista Tool

USD 145; EUR 125; GBP 139

The pocketknife barista tool has over 19 different functions, including a steam wand nozzle remover, coffee spatula, screwdrivers, pliers, and classic Swiss Army Knife tools.

Co-developed by Victorinox and La Marzocco, the tool is designed for espresso machine upkeep and maintenance.

Premium options

For top-end budgets, here are some of our specialty coffee gift ideas below.

Meraki home espresso machine

USD 1,599; EUR 1,378; GBP 1,207

Meraki’s dual-boiler home espresso machine ensures temperature stability and allows for simultaneous brewing and milk steaming. The machine’s rotary pump also delivers nine-bar pressure for even extraction.

The machine also features an integrated stepless conical burr Timemore grinder, Smart-Auto Mode, and CoffeeSense Technology for ease of use.

Mahlkönig X54 Allround home grinder

USD 578; EUR 499; GBP 437

The X54 Allround Home Grinder includes 54mm special-steel burrs made in Germany and a stepless grind size adjustment that works for all brewing types, including espresso.

The grinder has premium features, such as an intuitive digital display with four time presets and manual mode, and the connected Mahlkönig Home app with personalised data, recipes, and brewing guides.

Breville (Sage) Oracle

USD 2,977; EUR 2,567; GBP 2,249.95

Breville’s latest bean-to-cup dual boiler home espresso machine features a touchscreen to switch between auto and manual modes. The new Auto Dial-In system monitors each extraction, while the Auto MilQ delivers optimal microfoam, with settings optimised for dairy, soy, almond, and oat. 

The new Sage+ Coffee App also allows users to power on and pre-heat their machine remotely.

DiFluid Omni 

USD 917; EUR 791; GBP 693

DiFluid’s roast colour meter and particle size analyser uses multiple near-infrared wavelengths, modern sensors, and processors that penetrate below the bean surface to capture an accurate distribution across the entire sample. 

The Omni also features an auto particle dispersion plate to accurately assess particle size, helping optimise extraction levels.

Dalla Corte Studio

From USD 4,000; EUR 3,817; GBP 3,187

Dalla Corte’s single-group multi-boiler machine is designed for small spaces. Users can control several variables, including temperature and extraction time.

The Studio is also available in eight customisable colours to suit a range of styles and preferences.

Rancilio Silvia

From USD 1,700; EUR 1,621; GBP 1,354

The Silvia Pro X is a single-group, dual-boiler home espresso machine with several unique features, including thermal stability and soft infusion technology.

Rancilio’s home espresso machine is available in four colours: stainless steel, black, white, and pink.

Faemina

From USD 6,100; EUR 5,810; GBP 4,857

The dual-boiler Faemina home espresso machine can extract espresso and filter coffee and includes a manual and automatic steam wand to create high-quality microfoam.

The machine can also be connected to Faema’s app, which allows the user to set different extraction parameters at any time remotely.

Rocket Espresso Mozzafiato V FAST 

From USD 2,204; EUR 1,901; GBP 1,665

Rocket Espresso’s latest home espresso machine is designed to reach optimal brewing temperature quickly, featuring a colour-change indicator.

The dual pressure gauge supports even extraction, while the machine’s compact design makes it suitable for a range of kitchens.

Giving gifts, no matter how small, can go a long way during the holiday season. 

Our 2025 coffee gift guide suits a range of budgets, offering a few unique or exciting ideas for the coffee enthusiast or professional in your life.

Happy holidays from the PDG team! 

Looking for more gift ideas? Then check out the 2024 Perfect Daily Grind holiday gift guide.

Photo credits: Spojka Roastery, Monoware, Flair Espresso, OutIn, Meraki Tech

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Prices were converted using the XE currency converter in November 2025 and may not be accurate at the time of reading. They do not include shipping and delivery charges.

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Saudi Arabia’s coffee landscape is experiencing a remarkable transformation. Once dominated by traditional Saudi coffee served in gatherings, the Kingdom is now home to thousands of specialty cafés and roasters.

This explosive growth reflects broader economic shifts under Vision 2030, positioning coffee as both a cultural cornerstone and a commercial opportunity in one of the world’s fastest-developing markets.

I spoke to Kamal Mohammed Al-Rawhani at Black Knight Company to learn how the Saudi Arabian coffee market could continue to evolve. He explains how events like the International Coffee and Chocolate Exhibition, the largest of its kind in the Middle East, are supporting the growth of the Saudi Arabian and Middle Eastern coffee and chocolate markets.

You may also like our article on whether coffee shops are becoming new social hubs in Saudi Arabia.

Specialty coffee in the Middle East

The Middle East’s specialty coffee market is thriving, with Saudi Arabia emerging as the regional powerhouse driving much of this growth.

Data from Project Café Middle East 2025 found that Saudi Arabia is the largest branded coffee shop market in the Middle East, reaching 5,130 outlets and accounting for 46% of all stores in the region. Its rapid growth is outpacing many established markets, signalling the Kingdom’s ascent as a major player in global coffee consumption and culture.

Events are playing a crucial role in supporting the explosive growth of the Saudi Arabian coffee market.

The 11th edition of the International Coffee and Chocolate Exhibition, which will run from 2 to 6 December 2025 at the Riyadh Front Exhibition & Convention Centre, will host over 300 local and international brands from more than 40 countries. These include roasters, café owners, green coffee importers and exporters, chocolatiers, equipment manufacturers, packaging suppliers, and more.

Expected to attract over 250,000 visitors across all five days, the event serves as a platform for knowledge exchange, product discovery, and business expansion opportunities, both in the dynamic Saudi Arabian coffee market and across the Middle East. The exhibition will host workshops, panels, competitions, tastings, and the Middle East Coffee Conference.

“The market has witnessed clear and tangible growth over the past decade, both in the spread of cafés and the rise of roasteries,” says Kamal, the CEO of Black Knight Company, a specialty coffee roaster in Riyadh, Saudi Arabia. “We can also see a significant expansion in the home barista sector, which has become a strong and promising indicator of the overall growth of the coffee market in the Kingdom.”

This robust expansion is fuelled by younger demographics eager for contemporary social spaces. More than 60% of the population is under 30, and they are seeking venues that blend functionality with atmosphere for socialising, studying, and working.

Saudi Arabia’s heritage of traditional coffee consumption also supports the market’s growth. Coffee holds profound cultural significance in Saudi Arabia, where it represents hospitality, respect, and social connection. UNESCO recognised this cultural importance by adding qahwa to its list of intangible cultural heritage. 

This historical foundation provides a natural springboard for the specialty coffee movement, as consumers already possess sophisticated palates and a deep appreciation for quality and ritual in their coffee experiences.

Saudi Arabia emerges as a coffee origin

Complementing this is the Kingdom’s emerging role as a coffee producer. While currently modest, domestic production is increasing as part of Vision 2030’s economic diversification strategy. 

Saudi Arabia produces high-quality arabica in the mountainous southern regions of Jazan, Asir, and Al-Baha, where approximately 400,000 coffee trees are capable of producing up to 800 tonnes annually. 

The government has initiated ambitious plans to plant 1.2 million additional coffee trees by 2026, with longer-term goals to increase national production capacity from 300 tonnes to 2,500 tonnes per year through strategic investments totalling nearly SAR 1.2 billion over the next decade.

In May 2022, Saudi Arabia’s Public Investment Fund launched the Saudi Coffee Company with a US$319 million investment over ten years to support industry growth – from cultivation and processing to roasting, marketing, and export. 

The company has established model farms in Jazan designed to set global standards, grow five million coffee trees by 2030, and provide templates for optimising water usage in line with sustainability goals. 

These initiatives position Saudi Arabia not merely as a consumer market but as an emerging origin with aspirations to achieve global recognition for its unique coffee heritage.

“One of the key points we hope to highlight is how we can elevate the quality of coffee from farm to cup, ensuring that the consumer’s palate becomes more refined and appreciative of high standards,” Kamal says.

How the Saudi Arabian coffee market is diversifying

As both homegrown and international brands capitalise on surging demand, Saudi Arabia is evolving into a dynamic, competitive specialty coffee market.

Local brands are experiencing explosive growth through rapid expansion strategies and sophisticated social media marketing. Half Million, which launched in 2018, now operates 56 stores across more than 14 cities throughout Saudi Arabia and has even expanded internationally with a flagship location on London’s Oxford Street. 

Barn’s Café represents another success story, having grown from around 130 outlets in 2018 to over 800 today, making it the largest coffee chain in the Kingdom and second only to Dunkin’ in the broader Middle East.

International brands have simultaneously recognised the vast potential of the Saudi market and are expanding their footprints accordingly. 

Starbucks, operating under a licensing agreement with Kuwait’s Alshaya Group since 1999, now maintains approximately 400 stores across the Kingdom and continues to open new outlets in key cities like Riyadh, Jeddah, and Dammam. Tim Hortons, Dunkin’, and other global chains have also established strong footholds, with Dunkin’ remaining the second-largest chain in the market after Barn’s. In 2022, the company opened 30 outlets across the country in a single day.

Specialty international players like %Arabica have brought third wave coffee culture to Saudi consumers, introducing single origin offerings, alternative brewing methods, and minimalist café aesthetics. These international entrants introduce global flavours while simultaneously learning to adapt their offerings to local preferences, creating menu items that resonate with Saudi tastes and cultural expectations.

Supporting rapid growth

Events like the International Coffee and Chocolate Exhibition are playing a crucial role in supporting market growth by bringing together stakeholders from across the industry.

“The exhibition serves as a wide gateway for the coffee industry and an open space where consumers, clients, enthusiasts, and experts can connect,” Kamal says. “It enables meaningful exchange of concepts, innovations, and everything new in the world of coffee.”

Running from 2 to 6 December 2025 at the Riyadh Front Exhibition & Convention Centre, the event facilitates connections between roasters, chocolatiers, equipment suppliers, distributors, and café operators, enabling participants to explore the latest trends in coffee and chocolate, forge strategic partnerships, and gain visibility in the rapidly expanding market. 

Divided into distinct zones for coffee, chocolate, and combined pairings, the exhibition will host roasting demonstrations, live chocolate sculpting, interactive tasting sessions, panels, lectures, and workshops led by industry experts. 

The event also serves as both a marketplace and meeting ground, where homegrown Saudi brands can network with international suppliers and global companies can better understand the nuances of the Kingdom’s unique coffee culture and consumer preferences.

What’s in store for the future?

The Saudi Arabian specialty coffee market stands at an inflexion point, with multiple converging trends suggesting sustained growth and continued evolution through 2026 and beyond, particularly as domestic coffee production scales up and consumer preferences become increasingly sophisticated.

Younger generations are emerging as the primary engine driving market expansion. Cafés have become spaces for studying, working remotely, and meeting friends, transcending just coffee consumption. 

This generation demonstrates willingness to pay premium prices for quality experiences, seeks venues with strong aesthetic appeal, and values brands that align with their aspirational identities. Their preferences are reshaping what cafés offer, from menus to interior design to digital integration through mobile ordering and loyalty programmes.

“The sector is expected to continue its strong growth, as previous years have shown a consistent upward trend,” Kamal says. “Saudi Arabia remains one of the most dynamic and expanding coffee industries, offering room for operators, researchers, and innovators to deliver exceptional and differentiated outputs. 

“Although the product is ‘coffee’, the potential for development is vast and open to everyone,” he adds.

Exclusivity and rarity will increasingly drive the market as consumers develop more refined palates and seek differentiation. High-end specialty coffee offerings are gaining remarkable traction, with consumers willing to pay premiums for exceptional competition and auction coffees.

The growth of Saudi Arabia’s domestic coffee production adds another dimension to this sophistication. As farms increase their output and quality through government-supported initiatives, locally grown Saudi coffee will likely become a point of national pride and a unique offering in the global specialty coffee market.

While international interest remains strong, with major global brands continuing to invest in expansion and foreign companies recognising the Kingdom’s economic potential, homegrown brands are likely to maintain their competitive edge and drive much of the market’s future growth.

Local operators have inherent advantages in understanding cultural nuances, navigating regulatory environments, and creating offerings that resonate with Saudi consumers’ specific preferences. They can adapt more quickly to shifting tastes, maintain closer connections with their customer base, and leverage national pride and support for locally owned businesses.

Events like the International Coffee and Chocolate Exhibition will continue to drive innovation and facilitate the knowledge exchange necessary for the market’s maturation. Beyond showcasing the latest coffee and chocolate products, the exhibition will host the Saudi Coffee Championship, a latte art competition, and bean-to-bar chocolate contests that elevate industry standards and celebrate craftsmanship. 

The exhibition will also host the Middle East Coffee Conference, which features more than 40 international expert speakers.

The event’s comprehensive workshop programme covers topics ranging from sustainable sourcing practices and roasting science to chocolate tempering techniques and café business management, providing participants with practical skills and expert insight. Lectures from industry leaders offer perspectives on global trends, emerging technologies, and best practices that Saudi operators can adapt to their local contexts.

For international companies seeking to enter the Saudi market, the exhibition provides crucial introductions to local partners and distributors, as well as insights into consumer preferences and regulatory requirements. For Saudi entrepreneurs, it offers access to global suppliers, exposure to international quality standards, and inspiration from successful models in other markets.

As consumption patterns mature and the country’s Vision 2030 initiatives bear fruit, Saudi Arabia is positioning itself not only as one of the world’s leading coffee-consuming nations but as an emerging origin, a hub for regional coffee trade, and a centre of innovation where ancient coffee traditions meet cutting-edge café culture.

The next few years promise to be transformative as these various elements coalesce, creating opportunities for those positioned to understand and serve this dynamic market.

Enjoyed this? Then read our guide to coffee production in Saudi Arabia.

Photo credits: International Coffee and Chocolate Exhibition

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The past year has tested coffee shop owners like never before. With arabica futures hitting historic peaks and operational costs climbing across the board, margins have tightened considerably. 

As we look ahead to 2026, the café landscape remains uncertain. While some industry leaders predict stabilisation in the coming months, emerging market signals suggest volatility will persist. Undoubtedly, this will force café operators to rethink their strategies for survival and growth in an increasingly challenging economic environment.

Those who embrace new technologies alongside thoughtful menu strategies and exceptional customer service will find themselves well-equipped to navigate unpredictability. Corin Camenisch from SumUp and Bruno Damiano Maciel from Jungle Berry Limited share their insights.

You may also like our article on how coffee shops can tap into food trends.

Why coffee prices will stay high in 2026

This year has been one of the most turbulent in the coffee industry’s entire history.

In February 2025, arabica futures reached unprecedented levels as climate-related challenges decimated harvests in key producing countries. Persistent droughts in Brazil, the world’s largest coffee producer, significantly impacted yields, while irregular rainfall patterns across Vietnam disrupted production cycles. 

These climate challenges have been compounded by labour shortages on coffee farms and logistical bottlenecks that continue to strain global supply chains.

Political factors have added another layer of complexity. Trade disputes and shifting tariff policies have created uncertainty, making long-term planning difficult for importers, roasters, and coffee shop owners. The introduction of new environmental regulations, such as the EUDR, while necessary for sustainable production, has also increased compliance costs and added administrative burdens.

Some industry analysts have offered cautious optimism for the year ahead. illycaffè CEO Cristina Scocchia projected that arabica futures would stabilise between US$2.50 and US$3/lb by late 2026, predicting higher production volumes in Brazil and declining global demand as economic pressures reduce consumption.

However, recent data suggests this recovery timeline may be overly optimistic. Brazil’s National Supply Company (Conab) recently lowered its 2025 arabica estimates by 5% due to droughts and off-cycle weakness, indicating that prices are likely to remain elevated for the foreseeable future.

Colombia, another major global coffee producer, also offers a mixed picture. The country reportedly had its most productive coffee harvest in over three decades, producing nearly 15 million 60kg bags, representing a 17% increase over the prior cycle. This production boost could help ease some supply pressures; however, with US President Trump recently threatening to raise tariffs on Colombian imports, price spikes and sudden fluctuations remain probable.

Coffee prices aren’t the only concern for café owners, though. Operational expenses, which have been steadily climbing since the pandemic, are expected to keep rising throughout 2026.

“Alongside coffee beans themselves, cafés are seeing persistent increases in wages, utilities, rent, and other key ingredients such as milk and baked goods,” says Corin, the Marketing and Growth Lead at SumUp, a payment solutions supplier for small and medium businesses, including coffee shops.

“Packaging and sustainability compliance costs are also climbing, contributing to the overall operational strain,” she adds. “These pressures are forcing many café owners to review pricing, streamline workflows, and focus on efficiency to protect their margins and prevent customer dissatisfaction.”

What does this mean for coffee shops?

Even if coffee prices stabilise in late 2026, the ripple effects of record highs will be long-lasting and far-reaching for both café operators and consumers. The lag between commodity market movements and retail price adjustments means the full impact of 2025’s price surge has yet to be felt in coffee shops.

According to a March 2025 UN FAO report, it will take almost a year for consumers to feel the full effects of price spikes. More concerning still, the report estimates that the residual effects of these price rises will last for four years, meaning the market disruption of 2025 will have a lasting impact on the industry.

This extended timeline means consumers will inevitably adapt their purchasing behaviours. Many are likely to switch to more affordable options, visiting specialty coffee shops less frequently, and viewing premium coffee as an occasional luxury rather than a daily routine. Multiple daily café visits may become less common as household budgets tighten under broader inflationary pressures.

The shift in consumer expectations creates both challenges and opportunities for café operators. Those who can justify their pricing through exceptional service, unique offerings, and efficient operations will be better positioned to maintain customer loyalty. Coffee shops will need to find innovative ways to cater to shifting preferences and develop new strategies to attract customers.

“Consumers have become more conscious of value, but that doesn’t necessarily mean spending less,” notes Corin. “They’re prioritising quality and a seamless, convenient experience: an atmosphere that feels worth the price. 

“Cafés that can deliver on these expectations are retaining loyal customers despite cost pressures.”

Menu diversification presents one path forward. Introducing new beverage options that use less expensive ingredients, such as creative tea-based drinks, alternative milk beverages, or seasonal specials that showcase more cost-effective coffee origins and blends, can help maintain margins while offering perceived value. 

Some operators are expanding food programmes or adding retail components to create additional revenue streams that aren’t as vulnerable to coffee price volatility.

“Consumers are certainly more selective, but they haven’t stopped prioritising value,” says Bruno, the founder and director of café and açaí chain Jungle Berry Limited. “They are now looking for speed, convenience, and a seamless in-store experience to justify the price.”

Creating a compelling in-store atmosphere matters more than ever. When customers visit less frequently, each visit needs to feel special and memorable. This might involve investing in comfortable seating, curating engaging playlists, hosting community events, or simply ensuring that staff have time to build relationships with regulars rather than just processing transactions.

“The key for us has been maintaining quality while reducing queue times and eliminating ordering errors, making the purchase process as friction-free as possible, using solutions like SumUp,” Bruno adds.

How technology can be an effective way forward

Faced with multi-front cost pressures, more cafés are turning to smart technology and flexible strategies to remain resilient. The right technological tools can help owners and managers gain clearer oversight of all operations, enabling them to identify precisely where to reduce costs or invest additional time and money for maximum return. 

For multi-location operators, especially, technology helps streamline operations and maintain consistency across different sites without requiring constant physical presence.

Modern point-of-sale systems integrated with inventory management provide real-time visibility into stock levels, waste patterns, and product performance. This data-driven approach enables operators to make informed decisions about which menu items to promote, when to adjust ordering quantities, and how to minimise waste through improved forecasting. 

“SumUp helps cafés run more efficiently by combining payments, inventory-checking, and self-ordering tools into one connected system,” Corin explains. “This reduces time spent on manual admin and provides owners with a far clearer picture of their daily performance. With real-time insights, coffee shops can make faster, data-driven decisions, whether that’s adjusting pricing or margins, managing stock more precisely, or improving turnaround speed at peak hours.”

The ability to track sales patterns across different times of day and days of the week enables more strategic staff scheduling, ensuring adequate coverage during peak periods without overstaffing during quieter times.

Self-ordering kiosks represent one particularly impactful technological advancement for customer-facing operations. These systems allow customers to browse menus at their own pace, customise orders without miscommunication, and complete transactions independently. For operators, this technology addresses multiple pain points simultaneously.

“Previously, we needed one employee dedicated solely to taking orders during the winter, and two during the busy summer season,” Bruno shares. “SumUp’s self-ordering kiosks have allowed us to redeploy those staff members to critical roles like preparation and customer service, drastically reducing our payroll spend.”

The accuracy improvements alone can justify the investment in technology. Order errors create waste, slow down service, and frustrate customers – especially as the beverage customisation trend accelerates. 

Automated ordering systems virtually eliminate these issues by removing the human element from the order entry process. This is especially valuable for cafés that employ seasonal staff or operate in multilingual environments, where communication barriers can pose challenges.

Beyond operational efficiency, self-ordering technology can actively drive revenue growth through strategic prompts and suggestions. The system can automatically recommend complementary items based on what customers have already selected, implementing consistent upselling that might feel awkward or pushy when delivered by staff.

“SumUp’s system automatically prompts customers with suggested additional purchases (or upselling) based on their original order, which has directly increased our average order value per transaction,” Bruno says.

Customer relationship management tools integrated with payment systems help cafés better understand their clientele, revealing purchasing patterns, preferred products, and visit frequency. This information enables targeted marketing efforts and menu development aligned with actual customer preferences rather than assumptions.

“Integrated systems help cafés better understand their customers by revealing what sells, when it’s selling, and how people prefer to order or pay,” Corin says. “This allows operators to tailor their service and ensure consistency across every touchpoint. When this technology is working seamlessly in the background, it allows staff to focus and spend more time on what matters most: connecting with customers.”

The strategic deployment of technology creates a virtuous cycle. Operational efficiencies reduce costs and stress on staff, allowing them to dedicate more energy to customer service and product quality. 

Better customer experiences drive loyalty and word-of-mouth marketing, while data insights enable continuous improvement in offerings and operations. This holistic approach positions cafés to weather price volatility while maintaining the quality and atmosphere that customers value.

The year ahead will undoubtedly present challenges for coffee shop operators as price pressures persist and consumer behaviour evolves. However, those who embrace technological solutions alongside thoughtful menu strategies and exceptional customer experiences will find themselves well-equipped to navigate uncertainty. 

The cafés that thrive won’t simply be those that survive high coffee prices, but those that use this moment of disruption to build more resilient, efficient, and customer-focused businesses for the long term.

Enjoyed this? Then read our article on whether specialty coffee shops are overthinking the basics.

Photo credits: SumUp

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Today’s specialty coffee consumers and professionals demand nothing less than precision and consistency. As brewing techniques become more sophisticated and palates more discerning, the role of grinding technology has never been more critical. 

Grinder manufacturers must keep pace with broader industry innovation, and burr design is often their primary focus. The shape, material, and size of burrs all have a huge impact on particle size distribution, dictating the quality of extraction and flavour.

As our understanding of extraction becomes increasingly scientific, the evolution of grinders becomes crucial to preparing better coffee. At the heart of this lies a fundamental truth: exceptional coffee begins with excellent burrs. 

To learn more about how burr design will continue to evolve in the future, I spoke with Marco Tesconi, Cimbali Group Grinder Category Manager and Global Business Development at Keber Burrs.

You may also like our article on how espresso machine technology is becoming more advanced.

Why grinder burrs are essential for preparing excellent coffee

Among coffee professionals and prosumers, a widely accepted hierarchy of equipment importance exists – and the grinder consistently ranks at the top. 

It plays a crucial part in the brewing process, dictating the size and shape of ground coffee particles prior to extraction. The burrs are the driving force behind this process, and their design determines everything that follows.

“Burrs are where the transformation begins, from whole bean to brew-ready coffee,” explains Marco, Group Grinder Category Manager at Cimbali Group, a premium coffee equipment manufacturer – which owns the brands La Cimbali, Faema, Slayer, and Casadio – and Global Business Development at Keber Burrs. “Their shape, material, and finish determine how consistently the coffee is ground, which in turn affects extraction, flow rate, and flavour clarity.”

The impact of burr design on particle size distribution cannot be overstated. Poor burr geometry creates an inconsistent grind size; fine particles will over-extract and result in bitterness, while larger particles remain under-extracted, contributing astringency and sourness. This creates a muddy, unbalanced cup where the coffee’s inherent characteristics are masked rather than highlighted. 

Conversely, well-engineered burrs produce a narrower particle size distribution that allows for even extraction across the entire coffee bed.

“A well-designed burr set ensures that every particle is the right size, reducing the risk of bitterness caused by uneven extraction or overheating during grinding,” Marco tells me. “A precise burr design preserves the full aromatic potential of the coffee, and helps baristas deliver a repeatable, high-quality experience every time. It’s also important to decide which type of coffee you want to brew – espresso or filter – in order to know which grinder to buy.”

For both recipes, heat generation during grinding presents another critical factor. Inferior burr materials or poorly designed cutting edges create excessive friction, which can volatilise delicate aromatic compounds before they even reach the brewing vessel. The result is coffee that tastes flat and lacks the vibrant characteristics that define specialty-grade beans.

Without high-quality burrs, even the most expensive coffees and sophisticated brewing equipment cannot achieve their potential. The grinder then serves as the critical link between the promise of coffee excellence and the final results in the cup.

How manufacturers are innovating with burr design

As specialty coffee standards continue to rise, leading manufacturers have recognised that burr innovation must be their primary focus. This realisation has driven strategic decisions that fundamentally reshape how grinding technology develops.

One example is Cimbali Group’s acquisition of Keber, a Venice-based specialist burr manufacturer, in 2019. This merger enabled both brands to expand their production capacity and leverage their shared expertise.

“Keber has been a key player in burr innovation for over three decades,” Marco explains. “With full in-house production in Venice, we combine metallurgical expertise, precision engineering, and an artisanal mindset to create high-performance burrs.”

Rather than producing one-size-fits-all solutions, Keber’s expertise allows for burrs tailored to specific applications, roast profiles, and flavour outcomes. This approach represents a fundamental shift from commodity manufacturing to precision engineering.

Over the past decade, several key trends have emerged in burr design evolution. Perhaps most notably, flat burrs have gained significant ground in the prosumer and home espresso segments, markets traditionally dominated by conical burr grinders. This shift reflects consumers’ growing sophistication and desire for the precision and control that flat burrs typically provide.

The migration toward flat burrs in home and prosumer grinders also aligns with broader trends in specialty coffee. As more consumers attempt to replicate café-quality espresso at home, they are seeking the same level of control that professional baristas enjoy. Flat burrs, with their typically more uniform particle distribution, offer the consistency necessary for dialling in espresso parameters with precision.

Material innovation has proceeded alongside geometric advances. Premium alloys and specialised coatings now extend burr lifespan while reducing retention – the amount of ground coffee that remains in the grinder between uses. Lower retention means fresher coffee and less waste, particularly important for single-dosing workflows, which are popular among home enthusiasts and high-end coffee shops.

“We experiment with advanced alloys and coatings that not only extend lifespan but also support specific flavour profiles,” Marco says. “It’s this level of customisation that allows Keber to push the boundaries of grind quality across espresso and filter applications.”

These material advances have practical implications beyond longevity. Smoother burr surfaces reduce excessive particle friction during grinding, preserving more volatile aromatic compounds. The result is coffee that retains more of its original characteristics, allowing subtle flavour notes to shine through rather than being masked by grinding-induced defects.

Led by Marco Tesconi and Alessandro Giammatteo, a coffee specialist and consultant at AJM Coffee, Inside Keber is a factory tour that offers an exclusive look at how the company manufactures professional burrs for espresso and filter coffee.

The tour reveals how every detail of burr design directly influences extraction, aroma, and cup quality – from design and material selection to surface treatments and particle size analysis.

How the grinder market will continue to evolve

The trajectory of grinder innovation continues to accelerate, driven by increasingly sophisticated consumer expectations and technological possibilities. Manufacturers must then anticipate market trends while developing products that can adapt to evolving brewing preferences.

“Our goal is to align technical precision with real-world usability,” Marco explains. “With grinders like the Ermes Dual by Casadio, we have developed burrs that are not only efficient in avoiding excessive friction between the coffee particles, but are also optimised for both espresso and filter.”

The expanding prosumer market demands this level of sophistication. Today’s coffee enthusiasts expect commercial-grade precision in compact, ergonomic models. They want the ability to dial in grind settings with micron-level accuracy, store multiple recipes for different beans or brewing methods, and achieve consistency that rivals their favourite café.

Grinders like the Casadio Ermes Dual exemplify this forward-thinking approach to burr design. The grinder’s vertical 75mm steel burrs, developed by Keber, minimise retention and enable users to transition between espresso and filter through advanced distance detection technology that measures burr separation in microns. 

The touchscreen display represents another evolution in the user experience. Rather than requiring baristas to memorise adjustments to grind size, the interface provides real-time feedback on grind settings and allows storage of up to five custom recipes.

Looking ahead, Marco anticipates even greater customisation in burr design. 

“The next frontier of burr design will centre on personalisation and sensor integration,” he says. “We will see burr geometries tailored to specific roast profiles, origin characteristics, and desired flavour outcomes, especially as demand grows for lighter roasted coffees.

This evolution toward smart, adaptive grinding systems will likely incorporate real-time monitoring of output and burr wear, automatically adjusting parameters to maintain consistency throughout the grinder’s lifespan. Integration with other coffee equipment – particularly espresso machines – through technologies like Bluetooth connectivity will also facilitate coordination between grinding and brewing parameters.

However, technological advancement must remain rooted in fundamental mechanical excellence. “The grinder of the future will be a smart, adaptive system, but always grounded in precise mechanical craftsmanship,” Marco emphasises.

As the specialty coffee industry continues to mature, the role of grinding technology becomes increasingly central to the overall coffee experience. Manufacturers who prioritise burr innovation while maintaining focus on user experience will help define the next generation of coffee preparation.

“We believe grind size is the most overlooked variable in coffee, yet it is the point where flavour is either protected or lost,” Marco concludes. “By investing in burr quality, baristas can significantly elevate the cup without changing beans or brew method.”

The evolution of burr design goes beyond technical innovation; it reflects the industry’s commitment to unlocking the full potential of specialty coffee.

As standards continue to rise and consumer expectations grow more sophisticated, the grinders that succeed will be those that treat burr design not as a component, but as the foundation upon which great coffee is prepared.

Enjoyed this? Then read our article on how the home espresso machine market is evolving.

Photo credits: Cimbali Group

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Editor’s note

On 14 November, the Trump administration announced that over 200 agricultural products, including coffee, were exempt from reciprocal tariffs. Brazilian coffee, however, was still subject to a 40% duty at the time. The steep tariff was imposed following Brazil’s prosecution of its former president, Trump ally Jair Bolsonaro.

But on 20 November, Trump signed an executive order removing the 40% punitive tax on a range of Brazilian food products, including coffee (except soluble coffee, according to ABICS). The new order is backdated to 13 November and may lead to refunds of duties collected.

This decision will bring huge relief to US roasters, as well as Brazilian exporters and producers. Brazil supplies over a third of the US’ coffee by value; 40% tariffs had caused retail coffee prices to skyrocket in American grocery stores, prompting consumer and political backlash.

Meanwhile, in Europe, the third edition of the Global Coffee Awards recognised excellence among roasters across the continent. The UK’s Origin Coffee was the overall winner. Latvia’s Rocket Bean and Spain’s Ombú Bcn Tostadores also received top honours, showcasing how emerging and late-blooming specialty coffee markets are driving innovation.

In March 2026, these roasters will go head-to-head with the US & Canada and Origin GCA winners to vie for the title of world’s best roaster.

Top stories of the week

• Mon, 17 Nov – Floods hit Vietnam again, hindering coffee harvest. Low-lying coffee farms in Dak Lak are submerged. Farmers have picked 10% to 15% of beans and need sunlight to dry them, while evacuations and school closures continue. (Buon Ma Thuot, Vietnam)

• Tue, 18 Nov – Safras & Mercado predicts Brazil’s 2026/27 coffee output will increase to 71 million bags. The agricultural producer expects the arabica crop to grow by 21.8% to 46.7 million bags, while robusta is seen 6% down to 24.30 million bags. (Porto Alegre, Brazil)

• Wed, 19 Nov – LAP Coffee’s rapid Berlin expansion concerns the city’s coffee shops. The rapid rollout of LAP cafés, driven by aggressive pricing and outlets in prime neighbourhoods, is pressuring independent operators, who report lost footfall, staff poaching, and rent spikes. Critics warn that market concentration could erode neighbourhood coffee diversity and harm small businesses. (Berlin, Germany)

• Wed, 19 Nov – Global Coffee Awards announces best roasters in Europe. The UK’s Origin Coffee was the overall winner, while Latvia’s Rocket Bean and Spain’s Ombú Bcn Tostadores also received top honours. Gold, silver, and bronze winners are invited to take part in the global finals at PRF El Salvador on 26 & 27 March 2026. (Bordeaux, France)

• Thu, 20 Nov – EU Council approves another potential one-year delay to EUDR. Under the Council’s position, the provisions of the EUDR would apply from 30 December 2026 for medium and large operators and 30 June 2027 for micro and small operators. The Council, Parliament, and Commission will resume negotiations before a final vote in December. The current deadline remains 30 December 2025. (Brussels, Belgium)

• Thu, 20 Nov – Italy’s oldest barista turns 101. Anna Possi has been serving coffee at Bar Centrale, a café she owned with her husband (who passed away in 1974) in Nebbiuno since 1958. Anna has been a barista for over 80 years, likely making her the longest-serving barista in the world. (Bebbiuno, Italy)

• Fri, 21 Nov – Trump signs executive order to remove tariffs from Brazilian coffee (excluding soluble coffee). The steep 40% tariff was imposed by the US following Brazil’s prosecution of its former president, Trump ally Jair Bolsonaro. The new order is backdated to 13 November and may lead to refunds of duties collected. (Washington, DC, US)

• Fri, 21 Nov – Peet’s Coffee CEO exit ahead of Keurig Dr Pepper acquisition. Stuart Heflin will replace the departing CEO as Peet’s prepares for Keurig Dr Pepper’s US$18bn purchase from JDE Peet’s. The transaction is expected to close in Q1 2026 amid a planned leadership transition. (Emeryville, California, US)

Industry news

• Mon, 17 Nov – Jollibee expects double-digit growth in 2025/26. The Jollibee Group projects steady double-digit increases in revenue and profit over the next two years, driven by strong system-wide sales, global expansion, and rapid growth in its coffee and tea brands, such as Compose Coffee. (Manila, Philippines)

• Tue, 18 Nov – Data reveals the highest-rated women-owned cafés in the US. OnDeck’s state-by-state ranking names Frisky Business cat café in Palm Springs as the top women-owned café. Entries range from specialty coffeehouses to community bakeries, showing regional diversity and strong customer ratings. (Palm Springs, California, US)

• Tue, 18 Nov – Heine Brothers’ Coffee names Jessica Lord as CEO. Jessica Lord, who joined Heine Brothers’ in 2010, takes over as CEO. The Louisville chain hopes to boost digital offerings and expand drive-thru and retail reach under her leadership. (Louisville, Kentucky, US)

• Wed, 19 Nov – New York Mayor Mamdani supports Starbucks boycott to stand with unionised workers. Zohran Mamdani backed striking baristas in a walkout involving about 1,000 workers across dozens of stores. The union says the action could expand while Starbucks reports limited disruption during peak promotions. (New York City, New York, US)

• Wed, 19 Nov – Panera targets US$7bn sales in turnaround plan. The strategy includes a menu overhaul, store modernisation, loyalty and digital upgrades, and investments in kitchen efficiency and staff training to reverse sluggish sales and lift same-store growth across its 2,200 outlets by 2028. (St. Louis, Missouri, US)

• Thu, 20 Nov – Japanese coffee chains target India and Southeast Asia. Full-service Japanese cafés adopt waiter service and premium menus to capture rising middle-class spending. Coffee-Kan plans first India outlet by 2027 and 60 stores by 2030, C-United projects JPY2,000 average spend, and Doutor will open Kanno Coffee in Taiwan by March 2026. (New Delhi, India)

• Thu, 20 Nov – Westrock raises US$30mn amid rising coffee costs. Management reported a US$19.1mn third-quarter net loss as rising green coffee and operating costs outpaced demand, widening losses. The company is expanding roast-to-RTD capacity in Arkansas to improve margins. (Little Rock, Arkansas, US)

• Thu, 20 Nov – Nestlé invests £28mn in Dalston Nescafé plant. The upgrade includes a £17.5mn mixing plant and £10.7mn for two packing lines, one capable of 60,000 sachets/hour. The new lines use MONO PP recyclable packaging, reducing manual heavy lifting by 80% and boosting efficiency and sustainability, according to Nestlé. (Dalston, UK)

• Thu, 20 Nov – World Coffee Research adds robusta to Innovea Global Breeding Network. Vietnam and Ghana join, expanding the network to 11 countries that produce 40% of global supply and accelerating the development of climate-resilient, high-performing arabica and robusta varieties for farmers worldwide. Innovea was recently named one of TIME’s Best Inventions of 2025. (Manizales, Colombia)

• Fri, 21 Nov – Lavazza boosts retail growth in China. Yum China JV reports double-digit same-store sales, optimises store models, and plans to scale roasting and retail channels, targeting 1,000 cafés and US$60mn in retail sales by 2029 to capture China’s growing coffee market. (Shanghai, China)

• Fri, 21 Nov – Coffee demand rises in South Africa despite price surge. Despite instant coffee prices climbing by more than 22% year-on-year, a MAPS survey shows nearly 22.7 million South Africans (about half of adults) drink coffee daily, with ground coffee consumption up 58%, while instant coffee daily drinkers fell 12%. (Johannesburg, South Africa)

• Fri, 21 Nov – NCA commends Trump administration’s decision to exempt Brazilian coffee. “Two-thirds of American adults drink coffee each day, and every cup will cost less thanks to President Trump’s decision to remove tariffs on coffee imports from Brazil, the world’s largest coffee producer,” said NCA President and CEO Bill Murray. “Tariff-free trade of America’s favourite beverage will ease cost-of-living pressures, keep a healthy diet choice affordable, and strengthen coffee’s enormous contributions to the US economy.” (New York City, New York, US)

• Fri, 21 Nov – Lardera Coffee Roasters opens new facility and invests in bigger capacity IMF machine. The roaster has opened a new 80,000 sq ft facility in East Rutherford, New Jersey, adding a 60kg IMF roaster, large-scale silos, and automated packaging lines. The expansion supports growing demand across its retail and wholesale coffee operations. (East Rutherford, New Jersey, US)

Businesses for sale

• Wed, 19 Nov – Manner Coffee eyes an IPO in Hong Kong. The ByteDance-backed chain is in talks about listing in 2026, targeting several hundred million dollars in funding and a valuation near US$3 billion, after rapid expansion from a street stall. (Shanghai, China)

New launch

• Mon, 17 Nov – Balzac Brothers expands distribution channels to US West Coast. The green coffee importer has partnered with the Costa Oro warehouse in the Seattle/Tacoma, Washington area to help make some of its offerings more accessible to roasters in the region. (Charleston, South Carolina, US)

• Mon, 17 Nov – Rapha opens Shanghai clubhouse with café concept. The integrated café serves specialty coffee and light bites, alongside a retail area featuring Rapha gear, creating a community hub for rides, talks, and cycling events that blends café culture with the cycling lifestyle. (Shanghai, China)

• Mon, 17 Nov – Faema launches Faemina for home and small spaces. Designed by ItalDesign and hand-built in Italy, the compact dual boiler machine features intelligent temperature control, optional autosteam and an internal water tank. (New York City, New York, US)

• Tue, 18 Nov – Order Up cookbook highlights London cafés. The new book includes adapted recipes from 20 venues across north, east, south and west London, with café favourites such as Brickwood’s banana bread with espresso butter and Bread Ahead’s Chelsea bun. The book will officially launch on 1 December at an event at Honey & Co Studios, featuring a panel discussion. (London, UK)

• Tue, 18 Nov – South Korea’s The Venti signs franchise deal for 2026 US launch. A multi-unit agreement will commence with an outlet in Las Vegas, expanding the value-focused chain following its international debut in Canada eight months earlier. Plans target further US cities through franchise partnerships and a standardised, low-cost model. (Las Vegas, Nevada, US)

• Wed, 19 Nov – Unity Coffee launches self-serve concept in the UK. The mobile-first self-serve machine targets value-conscious consumers. Founder Scott Martin emphasises quality, fair pricing and digital UX, with initial rollouts planned for kiosks, workplaces, and transport hubs. (London, UK)

• Thu, 20 Nov – Le Pain Quotidien plans Hungary launch in 2026. The chain signed a franchise deal with Budapest’s Central European Group for a 2026 opening, expanding after recent debuts in Azerbaijan, India, and Kazakhstan, as part of a broader strategy to strengthen its European footprint. (Budapest, Hungary)

• Thu, 20 Nov – Macap unveils gravimetric Supra G grinder series. The range brings grind-by-weight dosing to the flagship platform, targeting high-volume cafés and signalling a wider roll-out of G technology across domestic lines in 2026. (Martellago, Italy)

• Fri, 21 Nov – Pinewood Coffee Co. launches nationwide distribution and delivery. The roaster has officially launched outside of Nashville (in Franklin, Tennessee) with both wholesale partnerships and nationwide B2C channels. (Nashville, Tennessee, US)

Milestone

• Mon, 17 Nov – Biggby Coffee enters Franchise Times Top 200. The brand climbed more than 100 places in four years, reflecting rapid franchising and system expansion that boosted outlet growth and operational maturity, improving its standing among leading US coffee franchise brands. (East Lansing, Michigan, US)

• Tue, 18 Nov – Luckin nears 30,000 stores in Q3. Quarterly revenue grew 50% year over year as the Beijing chain opened 3,000 outlets, offsetting rising costs. Management is exploring a US relisting and further international expansion. (Beijing, China)

• Wed, 19 Nov – PTG Energy nears 2,000 PunThai Coffee outlets in Q3 push. The petrol-station operator is opening PunThai Coffee stores at a rate of around two per day, bringing it closer to its goal of 2,000 locations by the end of 2025. (Bangkok, Thailand)

• Thu, 20 Nov – Urban Baristas secures multi-site development deal. The UK Australian-inspired chain partnered with Anytime Fitness franchisee Aary Walia to open a Bermondsey Street outlet in January 2026 and accelerate franchise roll-out across London. (London, UK)

Trade & production

• Mon, 17 Nov – Vietnam coffee exports on course to pass US$8bn in 2025. Vietnam shipped 1.3 million tonnes of coffee by October, earning US$7.41 billion, a 61.8% increase year-over-year. The growth is driven by higher-quality, more value-added processing, and an expanded market reach, says Vicofa. (Hanoi, Vietnam)

• Tue, 18 Nov – Brazil’s Santos & Dia and Ruiz Coffee secure US$187mn investment for large-scale coffee farm development. The funding will establish a significant new farm, which both companies claim would be the largest in the world, boosting production capacity in Brazil. The project aims to enhance sustainable output and supply chain resilience. (João Pinheiro, Brazil)

• Wed, 19 Nov – Peru says US tariff exemption includes coffee exports. Minister of Foreign Trade and Tourism of Peru Teresa Mera said the exemption covers more than 100 agricultural products worth about US$1.2 billion in 2024, equal to 24% of Peruvian shipments to the US. (Lima, Peru)

• Thu, 20 Nov – India’s Coffee Board targets 700,000 tonnes by 2047. India’s current output stands at 350,000 tonnes. The Board plans a five-year action plan from 2026-27, will release new high-yield, pest-resistant varieties at CCRI’s centenary, aims for 15% specialty share of the market, and to expand cultivation into Odisha and the northeast region. (Bengaluru, India)

• Thu, 20 Nov – Global Coffee Platform recognises three more companies aiming to promote sustainability in coffee. CROP by COFCO, VSS Midori Protocol by MITSUI, and Responsibillyty by illycaffé are now recognised by GCP as equivalent to the Coffee SR Code, 2nd party assurance. Recognition raises the total number of GCP-recognised schemes to 32 and makes them eligible for the Sustainable Coffee Purchases 2026 report. Assessments were conducted via the Equivalence Mechanism 2.0 with the International Trade Centre to verify governance, assurance, and claims integrity. (Bonn, Germany)

• Thu, 20 Nov – Kenyan Court suspends direct settlement system for coffee farmers. Kerugoya High Court ordered a stay on the Direct Settlement System until 20 May 2026 after farmers challenged the programme, citing inadequate county-level public participation and lack of parliamentary approval. The scheme valued deliveries at KSh40/kg with 80% routed to farmer accounts. (Kerugoya, Kenya)

• Fri, 21 Nov – Ghana coffee federation aims to revitalise the sector for broader benefit. The Coffee Federation Ghana launched a strategic plan during Ghana Coffee Week to boost production, improve infrastructure, support farmers with seedlings and training, and expand both domestic and export markets, calling on government and financial institutions to invest. (Accra, Ghana)

Research

• Mon, 17 Nov – Review links coffee to mixed effects on digestive tumours. The study summarises evidence suggesting that coffee’s antioxidants may help reduce the risk of some digestive cancers, although findings vary by tumour type and intake level. The authors emphasise the need for more accurate data on safe and beneficial consumption. (Beijing, China)

• Thu, 20 Nov – New study links coffee to neurocognitive benefits. The paper reports that regular coffee and caffeine intake may support alertness, mood, and some memory functions, while excessive use can cause sleep disruption or anxiety. The authors highlight that overall, moderate consumption is safe for most adults. (San Diego, California, US)

Events & competitions

• Mon, 17 Nov – World AeroPress Championship 2025 set for 5 & 6 December. The event will feature national and regional winners from over 60 countries. Side programmes include a roasters’ village and a bakers’ lane showcasing local and international vendors. (Seoul, South Korea)

• Tue, 18 Nov – Brazil crowns 2026 national Barista, Latte Art and CIGS champions. Daniel Vaz took the Barista title for a second time, Eduardo Olímpio won a third Latte Art crown, and Leonardo Oliva claimed his second Coffee in Good Spirits title. Competitions ran at SIC 2025, qualifying winners for the 2026 World Coffee Championships. (Belo Horizonte, Brazil)

• Wed, 19 Nov – HOTELEX Shenzhen to showcase latest innovation in coffee and food sectors. The expo runs from 16 to 18 December 2025 at Shenzhen World Exhibition & Convention Centre, featuring a coffee and food festival, a coffee bazaar, barista competitions and hundreds of exhibitors serving South China’s hospitality market. (Shenzhen, China)

• Thu, 20 Nov – Mexico wins 2025 LAC Barista Championship. Edson Rodríguez from Mexico took the top spot at the competition, organised by Starbucks. A total of 18 Starbucks baristas from across Latin America and the Caribbean took part. (San José, Costa Rica)

• Fri, 20 Nov – New rules and regulations for 2026 World Cup Tasters Championship. Competitors must clearly call “time” to ensure accurate recording, and only the time officially documented by the timekeeper and/or head judge will be used for scoring. The 2026 World Cup Tasters Championship will be held from 7 to 9 May 2026 at World of Coffee Bangkok in Bangkok, Thailand. (Irvine, California, US)

Here are a few coffee news stories from previous weeks that you might find interesting. Take a look:

• Wed, 12 Nov – Brazil coffee exports fall 20% in October. October exports totalled 4.141 million 60kg bags, and revenue rose 12.6% to US$1.654 bn. Cecafé cites port bottlenecks, lower crop potential, and a 50% US tariff that cut US imports by 51.5%. (São Paulo, Brazil)

• Thu, 13 Nov – Canada’s Blenz Coffee enters India through a master franchise deal. Blenz Coffee, with over 60 stores in Canada, has signed a Master Franchise Agreement with Franchise India to launch in Mumbai, Delhi NCR, Bengaluru, Chennai, and Pune. It will adapt its menu to include local flavours, such as saffron, cardamom, and rose syrup options. (Mumbai, India)

• Fri, 14 Nov – Octane Coffee seeks investors for automated café expansion. The coffee chain plans to roll out automated locations offering coffee, pastries, and cold-pressed juices via kiosks. It aims to expand regionally with funding to build more self-serve cafés. (Indianapolis, Indiana, US)

Photo credits: Gustavo Baxter/NITRO

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The post Coffee News Recap, 21 Nov: Global Coffee Awards announces best roasters in Europe, Brazilian coffee exempted from US tariffs & other stories appeared first on Perfect Daily Grind.