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

Perfect Daily Grind

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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The post The 2025 Perfect Daily Grind holiday coffee gift guide appeared first on Perfect Daily Grind.

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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Please note: International Coffee and Chocolate Exhibition is a sponsor of Perfect Daily Grind.

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When looking to buy a bag of coffee or visit a café, consumers can choose from dozens of brands that offer what they’re seeking. Ultimately, the business they decide on will likely be the one that best communicates its value proposition.

In this context, effectively building a coffee brand that stands out and leaves a positive impression on consumers becomes increasingly important.

However, companies can often miss out on these opportunities if they lack professional guidance to effectively position their brand and foster consumer loyalty.

To learn how to create a coffee brand with a defined identity, a powerful narrative to connect with its customers, and a strategy that drives profitability, I spoke with Danu Pedreschi at Making Bulla and Ratibor Hartman, a Panamanian producer at the Mi Finquita project.

You may also like our article on why roasters should consider diversifying beyond coffee.

Coffee is a highly competitive market

With demand for higher-quality coffee on the rise and brands seeking new ways to stay competitive, a challenging environment is emerging that forces companies to differentiate themselves from their peers.

“The intense competition in the coffee sector is no coincidence; it’s a natural consequence of more informed, more demanding consumers who want authentic experiences,” says Danu, a barista and the CEO of Making Bulla, a marketing agency which specialises in coffee.

“Today, people are no longer just looking for a cup of coffee; they are seeking a unique experience,” she adds. “They’re looking for stories, transparency, and a connection to origin.”

Cultural shifts in coffee consumption are emerging in many markets around the world, and companies must properly understand them to remain relevant to their customers.

“On one hand, coffee has ceased to be a commodity and has become a product with emotional value,” Danu says. “On the other hand, new generations demand traceability, sustainability, and purpose from brands.”

Although these demands may be perceived as a challenge, they can also be viewed as an opportunity. Identifying these consumer trends is a key step in visualising future market scenarios and designing strategies to capitalise on them.

While many brands are currently vying for the same customers, only those that manage to build a powerful narrative, differentiate themselves with solid strategies, and genuinely connect with their consumers will endure. 

“That’s our mission at Making Bulla: to help coffee brands not only survive in this landscape of competition, but also shine, grow, and expand their markets,” Danu tells me.

How to differentiate your coffee brand

Specialty coffee consumption has proliferated in almost all corners of the world over the last few decades. The National Coffee Association’s latest NCDT report found that the number of US citizens drinking specialty coffee in the past day has increased dramatically between 2020 and 2025. For every 100 cups of coffee consumed, 59 are specialty and 41 are traditional, representing an 18% increase over the five-year period.

Meanwhile, in Europe, specialty coffee consumption is also steadily increasing, including in less established markets. Between 2013 and 2021, the number of specialty coffee shops and roasteries in Romania increased from only three to more than 120, while Hungary is now home to over 150 specialty coffee businesses.

Ultimately, this means the need to stand out only intensifies.

“In such a dynamic market, everyone is looking for positioning and profitability, and to achieve these goals, it’s important to differentiate yourself,” says Ratibor, a producer of ultra-fine specialty coffee in Panama. 

“To do this, the first step is to understand the industry. This will allow us to segment the audience and focus on a specific niche, and we must thoroughly understand their needs and expectations to satisfy them.”

In a demanding market like specialty coffee, quality is no longer a differentiating factor; it’s a prerequisite.

“What sets us apart is our philosophy and our promise of value to the customer,” says Ratibor.

Brand differentiation then opens up opportunities to discover new niches. Trends have shifted, and new segments are emerging that coffee businesses can capitalise on.

“For example, some people seek certified organic coffee, while others go further and want their coffee to be bio-friendly with recyclable packaging,” Ratibor tells me. “There is even a pet-friendly segment willing to buy coffee and make a financial contribution to support the coffee farmer’s pets. It’s all about finding the opportunity to differentiate ourselves.”

Differentiation has become the bridge that connects what a brand is with what its consumers want to feel and experience. It’s not just about having an aesthetically pleasing logo or attractive packaging; it’s about building a solid identity that communicates purpose, values, and the consistent coffee experience the customer will have.

“In a saturated market, differentiation isn’t an option; it’s a matter of survival,” Danu says. “If a brand doesn’t have a clear narrative and a message that makes it unique, it becomes just another brand in the consumer’s mind, and among hundreds of options, the easiest thing to do is choose based on price.”

She explains that Making Bulla, which has been working in marketing for over a decade, helps brands differentiate themselves efficiently by developing three strategic points:

• Clarity of purpose: Defining what the brand stands for and why it exists
• Powerful storytelling: Telling stories that build loyalty and resonate with customers emotionally
• Smart execution: Delivering the message to the proper channels through creative and consistent campaigns that have a positive impact

Effectively building or refreshing a coffee brand

Building or rebranding a coffee company can’t be based on improvisation. Instead, it’s a strategic process that must incorporate the identity of the farm, the producer, and the overall brand, along with an understanding of the market it aims to tap into.

“A brand is successfully renewed or built based on a comprehensive strategy that takes into account brand identity, customer value proposition, segmentation, marketing, and contact channels,” Ratibor explains.

“Working with Making Bulla has been key to clearly defining brand objectives, diagnosing what has worked for us and what we need to change, and, above all, how to convey and communicate my value promise to customers clearly,” he adds.

Meanwhile, Danu highlights that a successful coffee business is often built on three aspects:

• Brand DNA: Discovering and defining the history, purpose, and values that make it unique
• Visual and narrative identity: Translating the brand’s DNA into a coherent visual and verbal language that appeals to consumers
• Visibility and growth strategy: Design a marketing plan to develop proper channels, with creative campaigns and consumer experiences that drive sales

Brand refreshing typically involves the same process, but with a thorough analysis of its current positioning to identify key points where it needs to evolve.

“The result of this work is a company that connects with consumers emotionally, generates trust and loyalty, differentiates itself from the competition, and is ready to compete on the global stage,” says Danu. “It’s not just about having quality coffee, but about building a brand that conveys that quality in an effective way.”

Why working with experts is essential

Producers, traders, coffee shops, and roasters often face the dilemma of whether to hire a marketing agency to guide and advise them on brand management or to undertake this work independently. In many cases, the latter can be challenging.

“I already know I have honed my coffee-producing skills; that’s what I specialise in,” Ratibor tells me. “I also have a solid understanding of the basics of marketing, but to be truly successful, I need to work with an agency with specialised professionals.”

Seeking expert support and guidance is often a strategic investment that enables a brand to establish a strong presence with current and potential consumers.

“Building, renewing, and managing a brand requires vision and experience,” Danu says. “At Making Bulla, we translate the passion of producers, roasters, and baristas into businesses that generate awareness, loyalty, and sales. 

“Efficiency lies in strategy: when a brand knows exactly who it’s talking to, what it’s saying, and where it’s saying it, every resource invested acts as a value multiplier.”

Brand perception is vital for any coffee company; it’s the customer’s first experience with your value proposition. In the short term, it generates trust and facilitates purchasing, and in the long term, it builds reputation and loyalty.

A strong brand sells credibility, purpose, and expertise. This translates into increased purchase frequency, willingness to pay for quality, and sustained growth. 

Effective brand building is a powerful tool that, when used appropriately with expert guidance, can help accelerate business expansion, ensuring it remains profitable and relevant over time.

Enjoyed this? Then read our article on how producers can drive quality in specialty coffee.

Photo credits: Making Bulla

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While more established coffee markets in North America and Europe have seen significant progress in gender representation, emerging specialty coffee markets across Asia, Africa, and the Middle East are experiencing a new wave of female leadership that is reshaping specialty coffee.

These women are not only breaking traditional barriers but also bringing fresh perspectives that enhance decision-making and drive innovation.

Their influence in emerging markets extends far beyond individual success stories. Research consistently demonstrates that companies and organisations with greater female representation in leadership roles achieve better financial performance, make more balanced decisions, and foster more collaborative work environments. 

In specialty coffee, where quality, sustainability, and ethical sourcing are paramount, the unique perspectives and approaches that women bring to the table are proving invaluable for market growth and development.

I spoke to Margaret Nyamumbo of Kahawa 1893, Mahsa Niyayesh of the Iranian Women’s Coffee Association, and Dr. Sunalini Menon to learn more.

You may also like our article on why specialty coffee needs to see more women in roasting.

The invaluable role of women in specialty coffee

Women’s influence in the coffee industry dates back over a century, with pioneering figures who have profoundly shaped our understanding and appreciation of coffee today.

Trailblazing women like Melitta Bentz, who invented one of the first coffee filters in the early 1900s, Erna Knutsen, who coined the term “specialty coffee” in the 1970s, and Alice Foote MacDougall, one of America’s first successful female coffee entrepreneurs, established the groundwork for future generations of women in coffee.

Building upon this legacy, visionary leaders such as Trish Rothgeb, Sonja Grant, Rachel Peterson, and Phyllis Johnson helped shape the third wave coffee movement and specialty coffee culture that defines today’s industry. 

“I met Trish Rothgeb a few years ago when I lived in San Francisco. Her prominence in coffee brought visibility to women working in the industry,” says Margaret, the founder and CEO of Kahawa 1893, a coffee brand that sources exclusively from women farmers in Africa and actively supports their economic and social empowerment. In 2023, Margaret appeared on Shark Tank US, securing US$350,000 in funding to support Kahawa 1893’s growth.

“Women like Trish helped shape that era of specialty coffee from a big boys’ club into an inclusive movement,” she adds. 

Their contributions not only spanned the development of new brewing and roasting techniques, ethical sourcing practices, and educational programmes, but also pushed to include more women in decision-making and leadership roles, supporting gender equity across the supply chain.

Organisations and brands like the International Women’s Coffee Alliance (IWCA), Café Femenino, and Grounds for Health have helped solidify this support, creating networks, funding opportunities, and advocacy platforms that enable female participation at all levels of the industry. These initiatives have been instrumental in addressing systemic barriers and creating pathways for women’s advancement in coffee.

Today, women, brands, and organisations like Lucia Solis, Lisa Lawson, Andrea Allen, Agnieszka Rojewska, Sunghee Tark, Girls Who Grind Coffee, Renata Henderson, Dafne Spadavecchia, and Girlsplaining are continuing this momentum.

Additionally, the movement has evolved to become more intersectional, actively recognising and supporting women of colour, queer women, and trans women who each contribute their own diverse and unique perspectives.

Addressing the gender gap in coffee

Research consistently demonstrates that any industry benefits significantly when women occupy leadership and decision-making roles. According to data from McKinsey, collected over a decade, companies with the greatest proportion of women on executive committees earned a 47% higher rate of return on equity than those with no women holding executive roles.

Yet the gender gap (disparity between women and men in areas like economic participation, education, politics, and health) remains open. The World Economic Forum’s Global Gender Gap Report found that, across 145 economies, the global gender gap narrowed by 0.3 percentage points in 2025. At this rate, it will take over 123 years to reach full parity globally.

Across the supply chain, gender inequity is most pronounced in coffee production. According to a 2018 report from the International Coffee Organisation (ICO), only 20 to 30% of coffee farms worldwide are operated by women. Despite this, approximately 70% of physical labour on these farms is carried out by women and girls.

In many cases, women are significantly less likely to have access to land, decision-making authority, financial resources, and knowledge of coffee production than men. The social and economic barriers to these resources often hold women back, removing equal access and widening the gender gap.

As a result of these inequities, average coffee yields on women-operated farms can be as much as 25% lower than those owned and operated by men, according to TechnoServe.

Research from the Rainforest Alliance, however, suggests that closing the gender gap in coffee production could help increase output by as many as 30 million extra cups of coffee per year.

Women’s representation has also been limited in trading and roasting. In sectors historically dominated by men, women were often excluded from executive or senior roles. Still today, women are too often forced to prove their expertise in ways that their male counterparts never have to.

Why women need to lead the way in emerging specialty coffee markets

The barriers for women working in coffee stem from historical institutional biases that they weren’t considered “capable” of having professional careers. Thankfully, these prejudices are largely behind us in specialty coffee today, but obstacles to improving female representation across the supply chain still remain.

Emerging specialty coffee markets, in particular, stand to gain immensely from increased female representation. In countries and regions such as Iran, Africa, Latin America, India, Eastern Europe, and Southeast Asia, where specialty coffee consumption is rapidly developing, there is ample opportunity to capitalise on the expertise, skills, and knowledge of women.

However, substantial efforts are still needed to improve gender equity and parity, particularly in senior decision-making positions. 

“One of the most significant obstacles is that women’s leadership skills are always questioned,” says Mahsa, the founder of the Iranian Women’s Coffee Association, the first of its kind in the country. The association supports Iranian women working in the coffee and hospitality industries, helping them face systemic challenges.

“Women face a number of barriers to entry, including gaining access to market licenses, brand registration, and creating organisations,” she adds.

Traditional cultural barriers, limited access to capital, and male-dominated industry networks continue to restrict women’s advancement into leadership roles, despite their significant contributions to the development of the coffee industry.

“When I started out, I took a buyer for a major coffee company with me to Kenya for an origin trip. As he described the taste profiles they look for in coffee, it hit me that they were all male preferences,” Margaret explains. “Women and men do have different taste preferences in drinks – think wine vs beer – and because most green coffee buyers are male, they have influenced the flavours of coffee on the market.

“With the participation of women, we are seeing women whose credentials we respect in the industry affirm different tastes that are now becoming accepted as great coffees, too,” she adds. “We can see how the flavour evolution of coffee has changed rapidly in the last decade, and it’s being driven by women’s participation.”

Who are the pioneering women in emerging specialty coffee markets?

Across emerging specialty coffee markets, remarkable women are driving transformational change. These leaders are not only building successful businesses but also creating pathways for future generations of women in the coffee industry.

Sunalini Menon, a veteran of India’s coffee industry with over 50 years of experience, exemplifies the persistence required to break barriers in male-dominated markets. 

“The Coffee Board in India had never had a woman officer,” she explains. “The first time they saw a young woman, I was about 20 years old. And, they felt, of course, I did not know about coffee.

“They feel that women lack knowledge and are unable to carry out coffee production, or that we need to be guided and have our hands held,” she adds.

Despite initial unjust scepticism, Sunalini went on to establish India’s first cupping lab and introduce quality-based payment systems that revolutionised India’s coffee industry and beyond.

“There was a lot of protesting: How can a very subjective tool be utilised for payment? But eventually it worked out,” she says. 

Sunalini also pioneered washed processing for robusta in India: “Robusta was once unheard of in the global market. People would say it’s a poor cousin of arabica or a filler coffee, but I advocated for it. 

“Today, Indian washed robustas are one of the finest in the world.”

Margaret has also achieved significant milestones in building inclusive, women-centric coffee businesses. 

“We are the first Black and woman-owned coffee company to nationally distribute coffee in grocery stores across the US,” she says, demonstrating the potential for women to build scalable coffee enterprises that challenge traditional market structures.

“Usually, there is a barrier for women to progress into other parts of the supply chain and into senior leadership positions where they can be decision makers and shape the future of the industry,” she adds.

Mahsa adds to this, sharing the impressive work that the Iranian Women’s Coffee Association is doing in championing women’s participation in coffee competitions, as well as supporting new products created by women to enter the Iranian coffee market. 

“These are some of the best pathways for women to create change themselves,” she tells me. “Now, many women, including those with disabilities, can own a café or work in coffee. They can benefit from free training, creating a community of strong women here.”

The impact of these pioneering women extends beyond individual success to systemic change in their respective markets. Through their leadership, innovation, and mentorship, they are creating more inclusive, quality-focused coffee markets that benefit all stakeholders along the supply chain.

Their work demonstrates that when women are empowered to lead in emerging specialty coffee markets, the results are transformational for entire industries and communities.

Looking ahead, mentorship and knowledge exchange are crucial to supporting women in continuing these efforts. 

“I will always encourage women to run their own educational programmes,” Sunalini says. “I always tell women, you can think outside of the box, teach others, and go out into the field.”

As emerging specialty coffee markets continue to evolve, the leadership of women will prove increasingly vital to their sustainable growth and global competitiveness. 

The experiences of trailblazers like Sunalini, Margaret, Mahsa, and many more women provide roadmaps for future generations, showing that persistence, innovation, and commitment can overcome traditional barriers. 

By continuing to support and amplify women’s voices in these markets, the global coffee industry can unlock tremendous potential for innovation, market expansion, and positive social impact.

Enjoyed this? Then read our article on women in coffee co-operatives.

Photo credits: Kahawa 1893, Sunalini Menon

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France boasts a storied coffee heritage dating back to the 17th century. Today, the French coffee scene conjures images of bustling café terraces and iconic bistros.

These establishments remain an integral part of modern French coffee culture, but over the past decade, the country has also experienced significant growth in specialty coffee consumption.

As specialty cafés proliferate, they introduce modern aesthetics, new rituals, and stiffer competition for traditional venues. Many now favour Nordic-inspired, minimalist, and laptop-friendly settings, replacing ornate interiors with more streamlined designs. The classic café au lait is gradually supplanted by the flat white and cappuccino as consumer preferences shift.

Specialty coffee is spreading from major cities into smaller towns. As traditional and specialty offerings coexist, new roasters emerge and flourish, driving innovation and reshaping consumer habits.

I spoke to Mikaël Portannier of Parcel Coffee, Christophe Servell of Terres de Café, and Guillaume Langloy at Loutsa Torréfacteur to learn more.

You may also like our article on how Eastern Europe is embracing specialty coffee.

A brief history of coffee in France

The longstanding history of European coffee consumption and café culture dates back to the 17th century, when coffee spread throughout the continent and the first coffee houses opened, including in France.

Initially, Turkish-style coffee was most popular and eventually gave name to the “petit noir”, a drink that still endures today in France.

“France was an early coffee adopter. The Bourbon variety was first introduced to the island of Bourbon (now La Réunion) under King Louis XIV’s rule,” says Christophe, the founder of Terres de Café, a specialty coffee roaster in France that focuses on some of the world’s most exclusive coffees. “From there to the mid-18th century, coffee was considered a rare and expensive terroir-focused product.”

At the end of the 18th century, it was estimated that Paris was home to more than 800 cafés. During the early 19th century, the number is believed to have increased to over 3,000, making coffee one of the most popular drinks in the French capital.

Café culture expanded and thrived, as coffee houses became important public meeting spaces, embodying many characteristics of the third place. These traditional cafés and bistros are still an integral part of modern French society.

“Traditional French café culture isn’t necessarily about the coffee itself, but about the ritual around it,” says Mikaël, the 2025 World Coffee Roasting Champion and the founder of Parcel, a specialty coffee roaster in Normandy, France. “Coffee has always been something you enjoy seated on a terrace, facing the sun, with a newspaper or a friend. It’s more about connection, conversation, and slowing down than about the drink as an energy boost.”

This slow, experience-driven culture of enjoying coffee parallels the Italian and Spanish coffee-drinking cultures. Similar to Italy, most French people drink short black coffee beverages or espresso during the day, with the possible exception of café au lait in the morning.

Specialty meets tradition: How France’s coffee culture is changing

In France, there has always been a strong culture of work-life balance. The French generally value time to slow down, socialise, and indulge in food and drink, resulting in a slower pace of life compared to other Western European cultures.

However, today, younger generations are shifting their preferences and habits, and the coffee scene and its culture have undergone a corresponding transformation. 

With an increasing number of freelancers, people working from home, and the emergence of other flexible employment formats, many turn to cafés as an alternative workspace. This trend has coincided with the proliferation of specialty coffee throughout the country, reimagining coffeehouse culture in numerous ways.

“Over the last decade, things have changed dramatically. Ten years ago, even in excellent restaurants or bakeries, coffee quality was often an afterthought,” Mikaël explains. “Today, more and more places understand that serving good coffee completes the entire experience. 

“Specialty coffee has become a real part of French gastronomy, and not just something for coffee geeks,” he adds. “In general, French roasting tends to aim for balance, sweetness, and a rounded body, a bit more developed than the very light Nordic style, but much lighter than the old French roast reputation. 

“We’ve moved away from the idea that darker is better. Today, French roasters are finding a middle ground: clean, sweet, and elegant flavour profiles.”

Independent specialty coffee shops and brands catering to younger generations, who seek higher-quality offerings and more modern interior design, are thriving in markets such as France. 

Specialty coffee’s market share in France has increased steadily in recent years, from 1-2% of the overall coffee market in 2017 to about 4% in 2020, according to CBI.

“The number of local coffee roasters is exploding, as well as coffee shops all across the country,” says Christophe. “The standard for coffee is changing for the better.”

A clash of cultures?

In a country like France, which doesn’t easily give up traditions, however, the most sustainable future will be one where both specialty and traditional coffee culture can coexist. Many consider that specialty does not erase tradition, but rather enhances it.

“Many traditional cafés have started working with small roasters while keeping their classic French charm,” Mikaël says. “You can still sit at a zinc counter or a sunny terrace, but now your espresso actually tastes good. That’s what makes the evolution so exciting; it’s not about changing the atmosphere, just improving the quality inside the cup.”

Although the number of specialty shops and new roasters opening is growing rapidly, the overall shift in France’s coffee culture is happening at a slower pace compared to other Western European countries.

“There is a clear change in the country driven by younger generations looking for quality products, but unlike other countries, it is a slow evolution – far from a revolution,” says Guillaume, the co-founder and CEO of Loutsa, a specialty coffee roaster in Lyon and Paris.

There are evident tensions between the “old” and “new” coffee culture in France. While specialty coffee shops offer much better quality coffee, modern design, the influx of remote workers, and a growing takeaway coffee culture arguably detract from the slow-paced, social spirit that defines traditional French cafés. 

Simultaneously, specialty coffee’s emphasis on acidity and fruit-forward flavour profiles presents a stark contrast to what most French coffee drinkers are accustomed to.

“The average French consumer is definitely moving in the direction of better coffee, but habits are tough, and bitterness still rules the game,” says Guillaume.

Roast & ground, as well as single-serve, coffee formats continue to dominate the French market. According to CBI, in 2022, roast & ground and whole bean coffee accounted for 66% of all products sold, with pods accounting for the remaining market share. The coffee pod market accounts for 65% of the total retail market value, significantly exceeding the average of 39% in the European market as a whole.

“Nespresso leads the home market, but every day we see more and more consumers wanting to get away from capsules,” Guillaume says. “After Covid, sales of bean-to-cup machines spiked, and while growth may have slowed down, more and more homes are opting for beans instead of capsules.”

What lies ahead for specialty coffee in France?

As specialty coffee culture experiences a “slow bloom” in France, the question arises of how the country’s coffee market will evolve in the years ahead. 

“People no longer need to live in Paris or Lyon to discover specialty coffee,” says Mikaël. “When they can taste it in their own town, they start asking questions, buying beans, and brewing at home. It’s everyday exposure that builds long-term cultural change.

“I think the traditional French café spirit will stay, and people won’t suddenly walk around with takeaway cups like in London or New York,” he adds. “But the quality in those cafés will continue to rise. We’ll see more places serving excellent coffee in a very French way: slowly, with style.”

With the expansion of high-quality coffee offerings, consumer behaviour will inevitably evolve. As people in smaller cities and towns have easier access to better coffee and education about the wider supply chain, preferences will start to shift, particularly among younger generations.

Older consumers will likely continue to gravitate toward traditional bistros and cafés that offer more familiar, historic settings and drinks. As these two coffee spaces coexist, the French market will undergo further transformation.

“People will drink less but better coffee, similar to wine,” Christophe explains. “We drink 50% less wine in France since the 1970s, but better quality, driven by the success of the natural wine market.”

Cultural differences will also play a significant role in the growth of the country’s specialty coffee market. France’s slower pace of life and emphasis on work-life balance often mean that fast or excessive growth is perceived as unsophisticated. As a result, France may not experience the explosive growth and hyper-competitiveness of specialty coffee as seen in markets like the US, the UK, Australia, and Scandinavia.

Taxation and bureaucracy are also important factors at play. France has a complex business landscape that is expensive to navigate, which limits incentives for rapid scaling.

France is Europe’s fifth-largest importer of green coffee, with importers like Belco supporting the growth of the country’s specialty coffee market. The company recently hosted the European edition of the Global Coffee Awards, recognising roasting excellence and the producers behind the coffees.

The country’s global reputation for gastronomy excellence also puts it in a unique position to drive innovation in specialty coffee. France’s use of fresh and diverse local ingredients, its cultural emphasis on dining as a social and sensory experience, and the blending of modern and traditional cuisine set a precedent for experimenting and innovating with specialty coffee.

Similarly, France’s well-established wine sector, which honours factors such as origin, terroir, and processing methods, can provide consumers with a baseline understanding of how to appreciate the same characteristics in specialty coffee.

There’s no doubt that France’s coffee culture is changing. Once characterised by classic bistros and the café au lait, the country is embracing the modernity of specialty coffee.

The market will continue to grow and evolve, albeit at a slower and steadier pace than other Western European countries. But France’s proclivity for wine, gastronomy, and social dining experiences means it has the potential to truly innovate in specialty coffee.

Enjoyed this? Then read our article on the differences in coffee consumption between the US and Europe.

Photo credits: Terres de Café, Loutsa Torréfacteur, Parcel Coffee

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In an increasingly competitive specialty coffee market, roasters face mounting pressure to differentiate themselves while managing rising operational costs. One of the most effective solutions may be closer than many realise: packaging.

Coffee packaging has evolved far beyond its functional role of preserving freshness; it has become one of the most powerful tools roasters have to communicate value, establish brand identity, and justify premium pricing. 

As consumers make split-second decisions in stores and online, the packaging surrounding a coffee can be the difference between a product that commands attention and one that blends into the background.

Mark Zhou at MTPak Coffee and Aston Utan at Common Grounds explain how roasters can use packaging to sell their coffee for more.

You may also like our article on why specialty coffee roasters need to find new ways to diversify.

Coffee packaging as a marketing tool

Packaging has long served as the “silent salesman”, communicating brand values and persuading customers to purchase products without any human interaction. In a hyper-competitive market like specialty coffee, the need to stand out on shelves or online through packaging design is crucial.

“The marketing potential of coffee packaging is limitless,” says Mark, the founder and CEO of sustainable packaging company MTPak Coffee. “Roasters need to convey their brand identity to consumers, and they have seconds to do this successfully.”

Indeed, research indicates that consumers form purchasing decisions within 90 seconds of their first impression of a product. For roasters, this means their packaging must work harder and faster than ever before to capture attention and convert browsers into buyers, especially as coffee bag design becomes even more creative and innovative.

“Coffee in its roasted form is unsurprisingly homogeneous visually and relatively in terms of colour,” says Aston, the CEO and chief marketing officer at Common Grounds, a specialty coffee roaster in Indonesia. “Flavour, on the other hand, is anything but. Coffee, in its inherent form, presents a significant challenge for roasters to convey the kind of flavours consumers will experience when drinking it. 

“This is where packaging plays a very important role as a bridge to connect the gap,” he adds.

Roasters utilise various aspects of packaging to showcase their brand identity or coffee flavour profile. Shape, size, texture, typography, colour schemes, logos, and illustrations all play crucial roles in the process. When executed effectively, these elements should work in harmony to create instant recognition and emotional connection. 

The tactile experience of holding a bag, the visual impact of a carefully chosen colour palette, and the clarity of typography all contribute to a cohesive message that distinguishes one roaster from countless competitors vying for consumer attention.

How roasters can use packaging to drive premiumisation

As operational costs and green coffee prices continue to climb, roasters need every advantage they can get to maintain healthy profit margins. 

Packaging offers a simple yet powerful tool for premiumisation – the practice of using rarity and exclusivity to drive up brand appeal and price – enabling roasters to sell their coffee at higher price points.

“Whether roasters source 84 or 89-point coffees, they can use their packaging to command premium prices,” Mark explains. “Even the smallest of design changes can be effective; gold accents, embossing or debossing, and satin and pearlescent finishes are often associated with affluence and can elevate a brand’s image and create a sense of sophistication, for example.

“Tin cans, boxes with cutouts, and custom packaging shapes can also bolster shelf presence and justify higher prices,” he adds.

Beyond physical enhancements and shape, colour plays a crucial role in influencing consumer behaviour, the perceived value of coffee, and the willingness to pay higher prices. 

A 2023 Coffee Science Foundation study found that both packaging colour hue and saturation affect consumer 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.

Additionally, study participants reported that they would be more willing to pay for coffee in the pink bag, even among those who explicitly stated they disliked fruity tasting notes. The reason for this could be that the colour pink is often associated with feelings of joy, creativity, calm, and compassion, meaning that consumers perceive the packaging, and therefore the product, as more valuable.

The psychology of luxury also extends to tactile elements. When customers physically interact with thoughtfully designed packaging, they subconsciously assign greater value to the product inside. 

Other studies have demonstrated that textured surfaces, embossed or debossed prints, and weighted materials all enhance perceived quality. These multisensory experiences create a more intimate, authentic feel, shaping emotional responses and justifying higher price points.

“Our modern packaging design illustrates our connection to the modern world of specialty coffee,” Aston explains. “The white base signifies our transparency in sourcing, and our graphic-like lines represent our dedication to the craft of coffee roasting. 

“The embossed gold highlights in our logo represent our prestigious achievements in coffee competitions both domestically and internationally,” he adds.

Why packaging customisation plays a key role

Strategic packaging design choices can significantly impact the perceived value of coffee. However, these tactics are only effective when they authentically reflect a roaster’s brand identity. 

Specialty coffee customers are increasingly discerning; they can detect when packaging feels like a hollow marketing ploy rather than a genuine reflection of the brand’s philosophy. Customisation then ensures that every element aligns with a roaster’s story.

“We try to keep a consistent design across our product offerings to reinforce our brand values and identity,” Aston says. Drawing inspiration from Japanese gift-giving culture, Common Grounds’ packaging is designed to honour both producers and consumers. 

“The goal was to make coffee feel like a valuable gift gifted from a dear friend,” Aston explains. This philosophy of respect and celebration through packaging design exemplifies how roasters can use customisation to tell authentic stories. When packaging reflects genuine values rather than simply following trends, customers respond with greater engagement and perceive the product as having enhanced value.

Instant recognition builds brand equity over time and fosters loyalty among repeat customers. A customer should be able to identify a roaster immediately, even from across a crowded shelf or scrolling through an online shop. This visual consistency becomes a valuable asset as brands expand their reach and grow.

“We help roasters create custom coffee packaging that reflects their brand and its values, as well as allowing them to enhance brand perception and sell their coffee for more,” Mark says. “Our coffee bags are fully customisable, ranging from different inks and printing effects (such as embossing and debossing), different sizes and structures, eco-friendly packaging materials (including compostable and recyclable options), card slots, and transparent windows.”

MTPak Coffee will also host the Using Unique Packaging to Sell Coffee for a Higher Price webinar on 6 November 2025 at 16:00 CEST. Industry experts, including Neighborly Coffee, Paso Paso, and Dark Woods Coffee, will explain how the packaging roasters use, from formats to materials, alters consumer perceptions of value to justify higher prices and increase their profit margins.

Accessibility represents another critical consideration for smaller roasters seeking to enhance their packaging design without incurring prohibitive upfront investments. 

“We recently invested in a new digital LED printer to offer industry-leading low minimum order quantities,” Mark explains. “The new equipment can print up to 300,000 sheets per month, meaning we can now offer MOQs of 200 pieces for front and back custom printing.”

This democratisation of premium packaging allows roasters of all sizes to compete effectively in an increasingly crowded market. The combination of sustainability and customisation also addresses the growing consumer demand for environmental responsibility, proving that roasters don’t have to sacrifice aesthetics for ethics.

Specialty coffee packaging represents far more than a protective barrier. It’s a strategic asset that roasters can leverage to build brand identity, communicate values, and command higher prices. 

In a market where differentiation is increasingly difficult and margins are constantly under pressure, investing in premium-feeling, customised packaging has become an essential business strategy. 

Enjoyed this? Then read our article on how single-serve coffee is evolving.

Photo credits: Common Grounds, Dark Woods Coffee, Paso Paso Coffee

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The specialty coffee industry is seeing noticeable splits in consumer preferences. While some coffee drinkers continue to demand single origin lots and unique processing methods, others have become more focused on customisation and experiential beverages. 

In some cases, coffee is simply one ingredient among many, or not included at all, as matcha and drinking chocolate gain popularity. Brands such as Blank Street and Knoops are expanding rapidly and reporting record sales by tapping into visually appealing drinks and limited-edition drops to draw in younger consumers.

As the specialty coffee industry continues to transform, roasters’ success will depend on their ability to anticipate and adapt to these cyclical shifts. Balancing the excitement of new trends with core quality will be key to enduring relevance.

I spoke with Francisco Gonzalez at Nomad Coffee, Morgan Eckroth at Onyx Coffee Lab, and Guzel Yildirim from The Barista Lab to learn more.

You may also like our article on why coffee quality is no longer a differentiator for roasters.

Coffee consumer preferences are changing considerably

The demand for high-quality coffee continues to grow the world over, with single origin lots and innovative processing methods at the forefront.

In June 2025, the National Coffee Association reported that specialty coffee consumption in the US had reached a 14‑year high. According to one of its most recent reports, 46% of adults in the US reported drinking a specialty coffee in the past day, up 84% since 2011 and surpassing past-day traditional coffee consumption at 42%. This milestone marks a shift led by younger consumers, with more than half of those aged 25 to 39 now opting for specialty-grade beans.

Demand is also growing in emerging, less mature markets. By 2030, India’s coffee market is forecast to double in value, with specialty coffee accounting for nearly 18% of this growth – a remarkable shift in a historically tea-drinking nation.

Simultaneously, however, we’re seeing a noticeable global trend towards customised, iced drinks (including non-coffee options) that indicate a shift away from “pure” specialty coffee.

Caffè Nero recently posted record first-quarter revenues of £166 million, up 9% year on year, fuelled by a 49% surge in iced beverage sales. Matcha has been a key driver in the UK chain’s success; it sold over 1.3 million matcha drinks during the first quarter of 2025 alone.

Brands like Blank Street have also propelled matcha into the spotlight, capitalising on soaring global demand. Flavoured iced matcha drinks, such as Carrot Cake and Banana Bread, now account for 50% of Blank Street’s US sales, underscoring their vast popularity. 

UK chain Knoops, meanwhile, has focused on premium drinking chocolate, offering more than 20 chocolate varieties and numerous add-ons, including herbs and spices, for both hot and cold drinks. The specialty drinking chocolate market is a promising bet, as it’s projected to reach almost US$5 billion in value by 2025. By combining the appeal of premium specialty chocolate with the trend of customised beverage experiences, Knoops has achieved rapid growth, expanding into Dubai and the US.

The cold, customised drink boom is generational. For many younger consumers, iced coffee is the default, serving as the ideal vessel for flavoured syrups, cold foam, sweeteners, and plant milks.

The NCA’s Spring report found that Gen Z consumers in the US now drink roughly as much iced coffee as hot – significantly more than any other demographic.

“They want a personalised, meaningful, and shareable experience. Coffee has moved from being a routine beverage to a form of self-expression, wellness, and lifestyle,” says Guzel, the founder and CEO of The Barista Lab, a specialty coffee shop in Geneva, Switzerland.

“We’ve seen post-pandemic mindset shifts; coffee is now a moment of self-care and ritual,” he adds. “Wellness culture has also gone mainstream, so functional drinks are now expected. The growing influence of social media means coffee has become a shareable experience, while tech-enabled customisation means infrastructure now allows for scalable personalisation.”

Catering to a split coffee market

Changing consumer preferences come at a pivotal moment for the coffee industry.

Green coffee prices have remained high and volatile since April 2024, reaching a record high in February 2025. Inflation has also dampened consumer spending, so rising retail coffee prices have only slowed growth in many cases.

Giants like Costa Coffee, currently on sale by Coca-Cola after a disappointing financial performance, have allegedly “lost the matcha generation”. This underscores the need to cater to diverse tastes – or risk taking a loss as competition intensifies.

“We’re seeing a split where coffee is either an occasional luxury – a refined ritual, meant to be savoured and shared – so fewer coffees but better experiences,” Guzel says. “Or, coffee as an ingredient – a base for wellness and lifestyle drinks, often customised with flavours or functional add-ons.

“This dual behaviour reshapes how we serve our audience,” he adds. “We focus on delivering meaningful, high-quality moments for those who value craft and care. But less coffee doesn’t have to mean less impact; it just makes each cup matter more.”

For many specialty coffee roasters and cafés, balancing quality and integrity with trend-driven consumer preferences has become difficult, especially as those preferences shift further away from “pure” coffee. High-quality coffee, once the focus of many menus, is becoming just one component among many – or not present at all in some cases.

Iced coffee and non-coffee drinks allow for higher margins through upcharges. As consumers increasingly opt for flavoured syrups, plant milks, and cold foam, operators can diversify their supply chain and are less at the mercy of fluctuations in coffee prices and, therefore, quality. In today’s volatile market, this is hugely beneficial for many coffee businesses.

“Providing unique beverage experiences and exclusive menu items is an achievable way for most cafés to set their offerings apart while also incentivising customers to come back repeatedly with signature menu changes,” says Morgan Eckroth, coffee content creator and the content marketing specialist at specialty coffee roaster Onyx Coffee Lab in Arkansas, US.

While black filter coffee and espresso are timeless classics, trend-driven, customised, and limited-edition drinks are increasingly taking centre stage, attracting new audiences.

But for specialty coffee roasters and cafés, this doesn’t have to mean compromise.

“Signature or customised beverages should be thoughtful and intentional in how they feature coffee,” Morgan explains. “The goal should ever be to hide the presence of coffee, but to transform it alongside carefully selected ingredients. 

“Brands should consider the flavour story they are trying to tell with each drink,” they add. “What is the drink’s flavour profile? The texture? The type of coffee is best suited to it?” 

Some, meanwhile, are choosing a strict focus on “pure” coffee expression that caters directly to their core audience.

“We’re seeing more and more people are willing to pay for exceptional coffees, not for customised beverages,” says Francisco, the head of coffee and co-owner of Nomad Coffee, a specialty coffee roaster in Barcelona, Spain. “We operate three coffee shops where we don’t offer personalised or mixed coffee drinks. There’s a growing appreciation for single origin and high-quality coffees, and that’s what we aim to highlight.

“Ultimately, every roaster should follow the path that aligns with their values and taste,” he adds. “Buy, roast, and serve what you genuinely love. There’s enough space in the market for different interpretations of what coffee can be.”

Keep up with industry trends or double down on values?

Trends have always shaped the coffee industry. But with the growing prevalence of social media and rising prices creating more cost-conscious, value-driven consumers, it seems their influence on specialty coffee is accelerating.

For some roasters, tapping into them could prove lucrative. A large part of the market is willing to pay more money for high-quality customised and limited-edition drinks, rather than a single origin pour-over.

“Signature drinks often offer customers a unique visual and sensory experience through presentation and garnishing, turning them into something that can be viewed more as a luxury and treat,” Morgan says. “While I fully believe that pour overs can and should offer those things as well, communicating that to a customer is a lot harder and requires more nuance than a theatrical signature beverage.”

Iced, customised drinks could provide temporary relief in a market defined by sustained high prices. However, there are still opportunities for roasters and cafés to strengthen their “pure” coffee offerings in more engaging, interactive ways that appeal to consumers seeking ritual.

“Omakase-style coffee services allow customers to have a full range of coffee experiences in one sitting, and at this point in time, I think those types of services are the best example of uncompromised coffee quality and signature drinks,” Morgan tells me.

Ultimately, there’s room for all kinds of experiences in specialty coffee, and recent market diversification symbolises this. While younger customers currently gravitate towards trending, stylish drinks, “others will continue seeking clarity and purity in their cup,” Francisco affirms.

“When customers taste something truly special and understand where it comes from, who produced it, and how it was processed, they build a deeper appreciation for the product,” he adds. “It’s not just about flavour, but also about connection and meaning. That’s what makes specialty coffee unique, and that’s how we keep people engaged with it.”

Trends come and go in any industry, and specialty coffee is no exception. Iced coffee, matcha, and drinking chocolate will continue to influence the market for the foreseeable future.

But given their proclivity to cycle through trends rapidly, younger generations may soon start to demand new flavours and beverage experiences. For roasters and coffee shops, constantly keeping up with these changes risks losing authenticity.

Instead, specialty coffee brands should focus on their core values. Whether that’s curating a solid pour over menu, serving eye-catching signature drinks, or both, it needs to feel genuine and true to who they are as a brand.

Enjoyed this? Then read our article on why it’s never been more important for roasters to invest in quality control.

Photo credits: Nomad Coffee, The Barista Lab

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There’s no denying that technology has revolutionised the coffee industry. Data collection and analysis, automated software, and, most recently, AI-driven features have changed how we grow, process, roast, and brew coffee.

Given the scale of its impact on this sector of the industry, we often focus on roasting when talking about tech in coffee. Automation has not only significantly improved roasting efficiency and consistency, but has also opened up entirely new possibilities for flavour and sensory experiences.

But simultaneously, technology’s influence on the broader supply chain – including coffee farms, export offices, cafés, and roastery operations (beyond simply roasting) – can’t be ignored. Moreover, as new technologies develop, they are set to redefine industry standards to new levels.

I spoke to Branson Sondrol at Buddy Brew Coffee and Daniel Mendoza at Cropster to learn more.

You may also like our article on why streamlining roastery operations has never been so important.

The ongoing technological revolution in coffee roasting

Third wave and specialty coffee were born of the appreciation for artistry in growing, processing, roasting, and brewing coffee. Consumers valued the technical skills and knowledge of producers, baristas, and roasters who dedicated time and effort to honing their craft.

To deepen their understanding of how fermentation impacts flavour, humidity influences roast profile development, and grouphead temperature affects espresso extraction, for instance, coffee professionals turned to technology.

Initially perceived as “at odds” with the industry’s emphasis on artisanry and the human touch, technology was quickly embraced once producers, roasters, and baristas demonstrated how it improved consistency, quality, and efficiency.

Its positive influence on roasting has arguably been the most noticeable. Over the last decade or so, the growing use of specialist roasting software paired with modern machinery has helped deliver consistently high-quality coffee to increasingly discerning consumers.

“Since I started in coffee back in 2011, roasting has always been the primary focus; consumers perceive it as secretive and magical,” says Daniel, the Senior Community Manager at Cropster, a software developer and supplier for coffee businesses across the supply chain, including roasters.

“Roasting also represents the biggest initial investment for a retail coffee company. It then makes sense that technology first focused on creating a way to visualise what happens during the roasting process,” he adds. “It’s helped develop new ways to achieve the perfect roast profile development based on information about green coffee, like origin, variety, processing method, and more.”

Historically, many roasters relied on visual and audio cues to identify key points in the roasting process, such as the first and second cracks, which determine overall quality. Even for the most experienced professionals, this is difficult to achieve accurately.

But as technology began to shape the modern coffee industry, roasters were equipped with tools that shortened the learning curve for new roasters and helped develop more rigorous protocols that led to consistent results – a key factor in driving consumer retention.

How technology supports the entire coffee supply chain

While the focus on roasting is warranted, technology has reshaped the entire coffee supply chain over the last decade. 

“People are slowly realising that a roastery is a food manufacturing company, and its success depends just as much on managing the entire business as it does on roasting itself,” Daniel explains.

From farms and export offices to roasteries and cafés, the growing prevalence of automation and software is transforming how coffee businesses of all types operate.

The coffee industry has faced one of its most turbulent periods in recent history over the last two years. Green arabica futures hit an all-time high in February 2025 and have remained high and volatile since. Unprecedented tariffs and rising inflation rates create additional complexity for producers, traders, roasters, and café owners alike, squeezing margins and accelerating the need for operational efficiency.

“We’ve used Cropster more and more to gather data and metrics to measure our efficiency of production,” says Branson, the production roaster at Buddy Brew Coffee, a roastery and café chain with eight locations in Tampa, Florida, US.

“Coffee is a tight-margin industry, so it’s essential for us to always reflect on where we can be more efficient in our production. The metrics obtained from Cropster have also helped us to identify sales trends throughout the year,” he adds. “Being able to predict both peaks and valleys of volume has allowed us to be better prepared for those seasons.”

Delivering consistent products, especially blends with multiple components, and services year-round can be challenging. Having access to platforms that capture data across the supply chain means business operators have much greater visibility and can flag problem areas before they arise.

“The biggest unexpected expense I run into is running out of coffee or delays in transits that affect our ability to promptly fulfill orders,” Branson explains. “With Cropster’s inventory reports, I can see not only my weekly and monthly usage of inventory but also changes in volume usage compared to previous periods. 

“I can quickly identify any unusual spikes in usage to prompt me to get ahead of the curve and either bring in more inventory or source replacements,” he adds. “When I run out of coffee, that’s when we have to spend extra resources to cover our delay in production.”

Eyes on wider operations

With some coffee businesses still relying on pen and paper or basic spreadsheet systems, the risk of overlooking key data that could improve efficiency or minimise risk increases.

“As the coffee industry continues to grow and evolve, we as businesses must evolve with it,” Branson tells me. “Just as almost every other industry incorporates tech and software infrastructure into its processes, so must coffee.

“It’s through this infrastructure that we’re able to gather more refined data that will lead to new discoveries of innovation, but will also alleviate time to invest in them,” he adds.

This means having access to a single platform that stores and analyses key information points across the supply chain becomes all the more important.

“Cropster offers a solution for the coffee industry that benefits its key players, creating one flow of information from the farm all the way to the cup. Each platform is a key link in that chain,” Daniel explains. “It starts with Cropster Origin, which helps producers, mills, and exporters capture all the critical data at the source – farm harvest, processing details, lot information, inventory, and more.

“Cropster Roast will allocate that information through samples managed in the buying programme. Here, you cup your samples, analyse green coffee, and decide what to buy based on your budget, market, and sensory and physical data,” he adds. “Once you buy the coffee, you can manage the green inventory with projections, plan production, and, most importantly, roast consistency.”

Many roasters also have wholesale operations and cafés, where data capture and analysis also play a critical role.

“Cropster Commerce handles the operational side. It looks at the orders from the wholesale clients and creates a clear production and fulfillment plan so you know exactly what to roast, bag, and ship each day,” Daniel explains. 

“Finally, Cropster Café closes the loop by tracking what happens in the retail operation. It provides the data from your espresso machines – how many shots you pull, the percentage of waste, and how you use the equipment – so you can improve consistency, prevent costly breakdowns, and reduce waste.”

Why technology will shape the future of the coffee industry

With roasters leading the way in incorporating tech into their daily practices, producers and café operators have also begun to focus on industry-specific data gathering to deliver higher levels of consistency and quality for their customers. 

“As a business grows, the cost of growth also appears,” Daniel explains. “Many operators I meet are running on intuition and a lot of spreadsheets, which works for a while, but when complexity grows, the only way to be efficient and keep costs under control is to use solutions like Cropster that give you real data. 

“We are seeing more business owners realising they need this data to make better decisions, to oversee their key departments, and to achieve sustainable growth instead of just being reactive,” he adds.

As with many industries, the rise in data analytics, automation, and AI-driven technologies has helped future-proof supply chains and services, allowing businesses to focus on other areas that drive growth.

“Automation and AI help alleviate time resources in our schedule,” Branson explains. “Time is the most valuable currency we spend daily, and we must ask ourselves, ‘Where are we spending it?’

“These technologies open the door to surrendering time-consuming tasks to allow us to invest in higher impacts of our business,” he adds. “Although AI is a tool that should be used with discretion, it does have a place in our industry to help propel us into spaces where we can tackle the larger issues at play.”

While roasters have been the primary adopters of technology in coffee, we’re increasingly seeing tech-driven processes and data platforms cater to the needs of a wide range of coffee businesses.

By leveraging new technologies and automated features, operators across the supply chain can manage quality, optimise efficiency, and oversee margins – all of which have never been more important in the coffee industry.

Enjoyed this? Then read our article on how data can be used to improve espresso extraction.

Photo credits: Cropster, Vincent Forstenlechner

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

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The post Technology is evolving across the coffee supply chain, not just for roasting appeared first on Perfect Daily Grind.

The coffee industry continues to be in the thick of a significant adjustment. Green coffee prices have remained consistently high for an extended period, and all signs point to this becoming the “new normal” for producers, traders, roasters, and consumers.

Price volatility is not a new phenomenon in coffee, but for the first time in decades, the C price has consistently remained above US$3/lb since April 2024. This new price reality is forcing both roasters and producers to adapt in unprecedented ways, reshaping immediate strategies and relationships across the supply chain.

However, there are broader, long-term implications that also need to be considered, begging the question: What’s in store for the coffee industry in 2026?

I spoke to James Gibbs at Red Fox Coffee Merchants, Luke Waite at Pomelo Coffee Consulting, and Carley Garner at DeCarley Trading to find out more. 

You may also like our article on how high coffee prices changed the meaning of direct trade.

What’s causing such high coffee prices?

Over the last five or so years, we have seen multiple events that have had an impact on the coffee market, adding layers of unpredictability and volatility.

The global pandemic, shortly followed by the Suez Canal blockage, had huge knock-on effects on the global flow of coffee, disrupting business as usual and temporarily rerouting shipments. 

More recently, US tariffs, unfavourable weather conditions in Brazil and Vietnam, and delays at Ethiopian ports have all contributed to the fluctuations in the C market price. Commodity brokers and speculative investors, sensing opportunity in this scarcity, have increasingly bet on continued price appreciation, further accelerating market volatility.

“One US dollar goes about a third as far as it used to just a couple of years ago,” says James, the senior North American accounts manager and sales at Red Fox Coffee Merchants. “Each and every contract has to be considered more critically than ever.”

Market uncertainty has created a fundamental shift in trade dynamics, altering the power balance within the coffee industry and creating tensions where previously established patterns existed. 

Roasters, who historically thrived during periods of low C prices by securing more comfortable margins, now find themselves in unfamiliar territory. Their cash flows have become increasingly constrained as capital requirements for purchasing green coffee have soared in recent years. 

Many businesses built on models that assumed specific price ranges are now questioning their sustainability, forcing difficult decisions about pricing and sourcing strategies.

“We prioritised our longest-term, most successful producer relationships above those that were less stable,” James explains. “We’ve built our business on the concept of delivering quality coffee exactly as expected in a timely manner, which means becoming even more meticulous in our process from dry mill through delivery.

“Quality can’t be wrong in moments like these,” he adds. “Thanks to two-way communication and long-term relationships built on trust, producers we work with have continued to prioritise coffee quality in their deliveries.”

The immediate effects of rising prices

Sustained high arabica prices have created an unprecedented time for the coffee industry.

Everyone across the supply chain is feeling the effects. While traders and roasters grapple with tighter margins and cash flow crises, producers face difficult decisions about where to sell their coffee. Some are declining long-term contracts to sell at higher prices, hoping to reinvest in their farms.

For producers specifically, there’s a narrative that higher prices mean higher profits, but the reality is more complex. Unpredictable weather, rising fertiliser costs, and labour shortages all add pressure to farmers’ operations. Additionally, buyers are more cagey, so more options don’t necessarily equate to a better position for producers.

One of the biggest concerns with sustained high green coffee prices is how they impact the end consumer. Many roasters are hesitant to adjust their retail prices with fears that their customer base will look elsewhere for more affordable options.

“Coffee price increases haven’t affected my business directly; however, they have dramatically changed the landscape of my clients’ businesses,” says Luke, the founder of Pomelo Coffee Consulting. 

Roasters are known to work with incredibly slim revenue margins, meaning that any rise in costs, especially for their core products, can have a resounding effect on overall business operations.

“On the consuming side of the industry, the immediate and ongoing challenge is navigating dramatic green coffee price swings and US tariffs,” Luke explains. “Historically, many coffee roasters haven’t had a firm grasp on their unit economics because they didn’t need to be as conscious of their own pricing.

“Now, with significant increases in green coffee costs and other business expenses, they no longer have the luxury of ‘waiting and seeing’,” he adds.

Following trends in other markets that have experienced similar price shocks, consumers initially absorb increases. However, as prices remain high or continue to rise, they inevitably adjust their behaviour to cope with the elevated costs.

Eggs in the US market are a prime example. The average price for a carton of eggs has soared from US$1.49 in 2018 to US$5.18 in 2025. In response, over a third of US consumers said they have stopped buying eggs, and won’t begin to purchase them again until the price drops below US$5.

Changing coffee consumer behaviour could include buying less of the brands they typically purchase, switching to cheaper alternatives or private label products, or stopping the purchase of these goods altogether.

The broader, long-term implications for the coffee industry

Price volatility is nothing new in coffee, but the current situation is different. Instead of the dramatic yet predictable patterns of peaks and troughs we’ve seen over the last few decades, coffee prices have remained consistently high for the past couple of years. 

Ultimately, all signs point to the start of a “new era” for coffee: One where high, volatile prices are becoming a reality that roasters and traders can’t afford to avoid. Simultaneously, not all producers are benefitting.

“We work closely with commodity producers and end-users to manage their price risk, but we didn’t receive many inquiries from people in the coffee supply chain until market volatility increased in late 2024,” says Carley, a senior commodity strategist and broker at DeCarley Trading.

“Human nature is to seek price risk management after most of the damage has been done, and we have seen this play out in real time. In late 2024, coffee buyers were contacting us for help, but when coffee futures traded under US$3/lb, it was the producers who were seeking assistance,” she adds. “Commodity markets are treacherous for both sides of the trade; the only difference is timing.”

According to a Reuters poll earlier this year, market analysts anticipated arabica futures would fall by as much as 30% by the end of 2025. illycaffè CEO Cristina Scocchia also 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.

Others, however, remain sceptical. Many producers and traders point to a worsening climate crisis as the primary driver of supply shortages, meaning there may be little respite ahead.

Brazil’s National Supply Company recently lowered its prediction for 2025 arabica estimates by 5% following droughts and off-cycle weakness, indicating that prices will remain high for the foreseeable future. 

Colombia, meanwhile, reportedly had its most productive coffee harvest in over three decades, producing close to 15 million 60kg bags, an increase of 17% on the prior cycle. However, given that US President Trump has threatened to raise tariffs on the country as his drug trade feud with President Pietro escalates, C price volatility is likely to continue.

Despite some hope that coffee would be exempt from trade levies, many producing countries continue to face steep tariffs, including 50% on Brazilian imports.

What could happen in 2026?

As the economic gap between commercial and specialty-grade coffees narrows, it presents an opportunity for specialty coffee roasters and brands to capture a larger market share.

With smaller, incremental hikes, such as US 25 or 50 cents per cup, downsizing retail bags, or offering accessible blends and cost-effective single origins, specialty coffee roasters and shops can now effectively showcase a clear value proposition of quality.

But to maintain this point of differentiation and manage tight margins, many roasters are also increasing their prices, potentially reducing the demand for specialty coffee.

Simultaneously, when the C price is high, there’s less incentive for producers to grow specialty coffee. Growing and processing higher-quality coffee is inevitably more expensive and requires more labour, so with a high C price, it then becomes more profitable to grow commercial-grade coffee.

It’s a vicious cycle, however. As the production of commercial-grade coffee increases, market prices will start to fall, and specialty coffee will become more lucrative.

“I can’t speak directly for producers, but I can chime in on what I generally see from commodity producers after a few years of unusually favourable pricing,” Carley says. “There is a natural gravitation toward unawareness, which often leads to unintentional and underappreciated business risks. 

“Furthermore, commodity markets of all types have a nasty habit of undergoing feast or famine cycles; prices are always temporary, but it is difficult for industry to accept and cope with that reality,” she adds.

In a volatile market, with no guarantees and limited access to finance, coffee farmers can strategically default on contracts to secure higher prices aligned with market movements, potentially creating tension with existing buyers.

Additionally, producers are likely to want to fix futures contracts at current prices for the long term, whereas buyers are less likely to commit, which shifts trade dynamics and adds strain to working relationships.

US tariffs underscore just how volatile the situation is, highlighting how prices could swing at any moment.

With the fallout from the C-market price surge still being assessed and discussions about future coffee price increases, investing in trusted, long-term, and valuable partnerships has never been more critical.

“We’re seeing a very strategic use of additional profits to improve quality and make sure that the current upturn creates opportunities for long-term continued growth,” James says. “For instance, many producers are currently replanting with varieties that maximise quality, while others are investing in improvements to their washing and drying stations.

“Another unexpected benefit we’re seeing is that the high C market has encouraged younger generations to reinvest in coffee production as a profitable career avenue rather than leaving for the cities,” he adds.

The coffee industry has proved its resilience, navigating a number of challenges over the last few decades. But with no signs of the market slowing down anytime soon, producers, roasters, traders, and consumers all need to adjust for the foreseeable future.

The key point is to plan ahead with a clear, strategic philosophy, anticipating that coffee prices could easily rise again or sharply drop in the near future.

Enjoyed this? Then read our article on how high prices blurred the divide between commercial and specialty coffees.

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The post Coffee prices are higher now – so what’s next? appeared first on Perfect Daily Grind.

When the US Food and Drug Administration approved coffee as a “healthy” beverage (fewer than five calories per 12oz serving) in December 2024, the debate was settled once and for all. The coffee industry then embarked on a full-blown wellness rebrand.

Coffee is now a key segment in the US$4.5 trillion global wellness economy, which is growing twice as fast as the global economy. According to Ogilvy, 73% of global consumers considered wellness an essential element of a brand’s strategy in 2020. 

Since then, sales of products with “clean” labels have outperformed other products by 8% in the last year, and coffee is no exception. 

According to Euromonitor, the global health and wellness coffee market is expected to grow by 6.8% annually over the next five years, driven by rising demand for organic and functional products. 

Functional coffee is dominant among Gen Z consumers, who demand coffee that serves a dual purpose with added health benefits.

Rather than falling out of fashion, coffee is sharing the stage with functional ingredients – and there are key ones to look out for.

I spoke to Rafał Wyrzykiewicz at Hardtank, Hadrien Pluymers at Future Club Coffee, and Timur El Ait at NOOZ to find out more.

You may also like our article on why roasters need to stand out in the RTD coffee market.

Why functional coffee is so popular in 2025

The use of functional beverage ingredients is a modern resurgence of long-revered traditional medicines from cultures around the world. Some examples include Echinacea in Native American and indigenous communities, and ginseng in traditional Chinese medicine. 

So what exactly is “functional coffee”? By definition, black filter coffee is already a “functional” beverage because it provides a number of scientifically-backed health benefits. These include a lower risk of diabetes, heart disease, and Parkinson’s disease, to name a few.

But today’s modern definition is any form of coffee with added ingredients derived from plants, animals, and fungi that target specific health goals. These typically include improved digestion, energy, mental clarity, immune function, and stress adaptation.  

Adaptogens, a broad array of plants and fungi (like schisandra, ashwagandha and reishi mushrooms), have become popular for their ability to non-specifically combat the physiological effects of stress caused by fatigue and the metabolism of caffeine. 

Functional ingredients have been used for generations outside of the mainstream, but the pandemic spurred more people to take a greater interest in their health.

“Covid-19 sparked a heightened public awareness of the immune system and the importance of maintaining it through supplements and natural remedies,” says Timur, the founder and managing director of NOOZ, a functional coffee brand in the United Arab Emirates.

Essentially, functional coffee is evolving to meet the needs of more discerning consumers. 

“Today, people require significantly more mental energy than previous generations. The pace of life, constant information flow, and cognitive demands of modern work are higher than ever,” Timur adds. “This creates a growing need for clean, sustained energy. We know the problem with traditional coffee: crashes, jitters, and heart palpitations due to caffeine overload.”

Social media has created viral health and wellness trends that turned traditional coffee on its head. One of the first in Western markets was Bulletproof coffee in the late 2010s; a favourite among fitness enthusiasts and those on low-carbohydrate, high-fat and keto diets.

The expanding list of functional ingredients used in coffee has become so popular that one-third of US coffee drinkers want beverages that deliver targeted health benefits. Moreover, most consumers surveyed would swap their regular coffee for them.

“Consumers today are looking for beverages that not only give them energy but also provide added benefits like vitamins, minerals, or other functional ingredients,” says Rafał, the production manager at Hardtank, a commercial cold brew equipment manufacturer and private label RTD coffee supplier, including products with functional ingredients.

“We’ve seen how popular energy drinks and functional waters have become. Functional RTD coffee sits right in the middle – it gives you caffeine, can be low in calories, and at the same time delivers extra nutrients,” he adds.

Add-ons & supplements: The ingredients to look out for in RTD functional coffee

RTD coffee is the vessel of choice for functional ingredients because of its convenient, visually appealing, and approachable format. 

“Cold brew gained popularity not as a passing trend, but as a lasting evolution in coffee culture,” Timur says. “Its bold, rich flavour and natural benefits stand on their own.” 

Perhaps most importantly, RTD beverages meet consumers where they’re at in their busy lifestyles.

“Workloads have increased, self-care has become a priority, and people are looking for beverages that help them move forward, not slow them down,” Hadrien says, the co-founder of Future Club in Belgium.

RTD cans that act as canvases for expressive visual branding appeal to younger consumers in particular. For example, Future Club collaborates with artists and Hardtank to design their canned beverages to connect with customers. 

Consumers are looking for beverages packed with ingredients like ginseng, spirulina, maca, ashwagandha, collagen, prebiotics, probiotics, electrolytes, adaptogenic mushrooms, herbs, teas, cascara, and superfruits.

“L-theanine, MCT oil, minerals, and B vitamins are especially popular because they combine wellness with coffee and are easy for consumers to understand,” Rafał says. 

L-theanine is a natural extract derived from green tea leaves that has been used for centuries. “It helps slow the absorption of caffeine in the body, resulting in a smoother, calmer, and longer-lasting energy effect without the spike-and-crash cycle,” Timur explains.

Another popular ingredient, MCT (medium-chain triglyceride) oil, is a healthy coconut-derived fat that “quickly converts to ketones, fuelling the brain and body with clean energy, improving mental clarity and physical endurance,” Timur says. “This is all without the side effects of sugar or stimulants.

“You can seamlessly blend these ingredients into cold brew coffee, creating a beverage that is not only delicious and refreshing but also functional and performance-enhancing.”

Why roasters can’t ignore RTD functional coffee

Given its rapid growth and diversification, roasters who haven’t already capitalised on the thriving RTD market are ultimately missing out. 

However, the complexities of production mean working with a trusted manufacturer and supplier is essential for developing, manufacturing, and selling RTD functional beverages. 

A team behind successful launches has a finger on the pulse of what flavours and benefits consumers want – especially Gen Z, who have the highest spending power in the industry.

Roasters need to understand which functional suites consumers want in their coffee, rather than cramming in every trending ingredient. Young consumers in particular are persuaded by RTD coffee with trendy flavours and aesthetics that serve as a form of personal expression. Furthermore, functional ingredients can’t compromise taste or texture.

Brands can also stay on top of emerging ingredients not yet in the mainstream RTD market. For example, adding mushrooms to lattes and ground coffee has been popular for some years now, and experts say the next mushroom coffee iteration will be canned.

“I believe there’s growing interest in adaptogens, especially mushrooms like lion’s mane, reishi, and others,” Rafał explains. “They are becoming more mainstream and will likely shape the future of functional beverages.”

Private label suppliers like Hardtank provide a full service – from developing samples and recipes to final production – with a low minimum order quantity (MOQ) so that brands can test the market without large upfront risk. The company’s patented technology allows it to brew not only coffee but also tea or cascara hygienically and consistently in a BRC-certified facility.

“Shelf life, food safety, and regulatory compliance are also crucial,” Rafał says. “This is where a partner like Hardtank makes a difference; we help brands at every stage, from R&D and sensory testing to scaling up production, ensuring the final product not only meets expectations but is also compliant, safe, and ready for the market.”

Hardtank recently hosted a webinar, Matcha, Tea, Coffee, Cocktails & More – Offering Cold Brew In Your Business, which explored the latest trends in the cold beverage industry. A panel of speakers discussed a number of topics, including major recent changes in the cold beverage industry and the market’s current trajectory, as well as emerging product formats and functional ingredients.

“We want to keep things as simple and transparent as possible,” Hadrien says. “Our goal is to offer a clean, nitro cold brew experience – no additives, no noise, nothing that distorts the natural perception and flavour of coffee.

“Working with Hardtank allows us to focus on building our brand while knowing that production is in expert hands,” he adds. “It also gives us the ability to scale when the time is right, and we truly value having a team that listens and understands our vision.” 

One of the most exciting parts of the creation process is developing truly original products from the ground up. 

“We started with our proprietary formula, carefully balancing functional ingredients, which became the foundation for selecting the perfect coffee to complement it,” Timur says. “We’re an RTD coffee brand at heart, which means our manufacturing partners must be true coffee experts. 

“Producing premium cold brew coffee requires far more than industrial filling; it demands the right sourcing partners, specialty roasting expertise, and most importantly, innovation in brewing,” he adds. 

“What gives us even more confidence in our partnership with Hardtank is their patented cold brew technology, a proprietary invention that reflects a commitment to advancing the brewing process while maintaining the integrity and quality of specialty coffee.”

From adaptogenic mushrooms to L-theanine, functional ingredients are proliferating in the RTD coffee market. These ingredients will form part of coffee’s future, but not all are made equal. To find success, roasters need to choose wisely and ensure they stay on brand while meeting the ever-evolving needs of consumers.

“The key is really understanding your target audience – who they are, what benefits they’re looking for, and how they consume functional drinks,” Rafał concludes. “Once that’s clear, everything else follows: choosing the right ingredients, creating a balanced formulation, and making sure the product is both stable and tasty.”

Enjoyed this? Then read our article on how the RTD coffee market is changing.

Photo credits: Hardtank, NOOZ

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The post Functional RTD coffee is diversifying: Which ingredients roasters should look out for appeared first on Perfect Daily Grind.