How coffee shops can tap into food trends
Mintel’s 2026 global food and drink predictions include protein-packed ingredients, multi-sensory menu items, and a focus on nostalgia and familiarity. Social media feeds are full...
Modestino is a specialty coffee barista, trainer, consultant, and occasional freelance writer based in Lisbon, Portugal.
Crowdfunding is reshaping specialty coffee, but not defining it
Crowdfunding – the practice of quickly raising capital from a large pool of backers – isn’t new to specialty coffee, but it’s becoming an increasingly...
Drinks are becoming more customised: A shift away from specialty coffee?
In recent years, drink customisation has evolved from a novelty into a strategic cornerstone for coffee shops around the world. Gen Z consumers, in particular,...
Are specialty coffee shops overthinking the basics?
Specialty coffee shops have two essential purposes: to serve excellent coffee and offer exceptional customer service. But as global specialty coffee consumption has grown, the...
We have entered a new era for specialty coffee – and managing costs is a top priority
This year has been one of the most momentous for the specialty coffee industry. Record coffee prices, rising inflation rates, a global trade war, and...
Coffee shops need to raise their prices, but by how much?
High coffee prices, sustained over the last two years and reaching a new record in February 2025, are a lasting reality for the industry. Roasters...
What can we expect from specialty coffee in 2025?
The specialty coffee market has grown exponentially throughout the last decade, bringing about significant changes in consumer preferences, company culture, and market trends. In an...
Coffee shops need to stand out with customised beverages – and East Asian brands are setting the bar
The trend towards beverage customisation is reshaping the coffee industry, driven by indulgence, value for money, and aesthetics. Consumers, especially Gen Z, increasingly want to...
Multi-variety blends: What roasters need to know
In a market underpinned by single origins and micro lots, blends have become a standout option in specialty coffee in recent years. Often considered “better...
Market volatility means roasters & coffee shops need to be strategic with menu prices
In the wake of rising costs, coffee shops and roasters have grappled with a number of challenges over the last few years. Following the pandemic,...
Specialty coffee has a place in the farm-to-table movement, but it’s complicated
In an increasingly interconnected world, our food systems have become more and more global. Many of us consume fruits, vegetables, and other ingredients produced thousands...
Why coffee shops need to focus more on milk quality
In coffee shops the world over, for obvious reasons, many baristas emphasise the importance of coffee quality – including for milk-based beverages. Without excellent, well-prepared...
Half-caff coffee: Why roasters should keep an eye on this growing market
Whether you like it or not, decaf coffee is immensely popular for an obvious reason: some people want (or may need) to reduce their caffeine...
How can coffee professionals train to become a World Coffee Championships judge?
When it comes to the World Coffee Championships, we usually first think of the competitors taking part in the seven annual competitions. And understandably so...