Coffee News Club: Week of October 5
Spent coffee grounds become insulation, the UN recognizes International Coffee Day, and a new data platform tracks global coffee trade.
Why These Coffee Businesses Are Replacing Espresso With Cold Brew
Espresso has long dominated coffee business menus. Now as coffee carts and concept shops take hold, cold brew is stealing the spotlight.
SCA Creates $1 Million Fellowship for Coffee Science at UC Davis
The Specialty Coffee Association has donated $1 million to UC Davis to fund graduate-level coffee research through a new endowed fellowship.
The Coffee Membership Is the New Subscription
Coffee subscriptions were all the rage. Now, interactive memberships are taking center stage.
Cafe Imports Transitions to 100% Employee Ownership
Cafe Imports is now 100% employee owned via an ESOP, as other green coffee traders face bankruptcy or acquisition.
Mochas Around the World: How Cafes Are Fusing Global Ingredients Into the Classic Drink
From habanero to hojicha, coffee shops are reworking the classic coffee-plus-chocolate pairing by layering on flavors from around the world.
Coffee News Club: Week of September 28
Cafe Imports goes 100% employee owned. Plus, the SCA and UC Davis fund a new coffee research fellowship, two notable union wins, and wildfires threaten Colombian coffee farms.
Did We Get It Wrong on Robusta? Clarifying the ‘Resilience’ Narrative
A robusta sustainability study reignited debate over long-term resilience, and media response amplified it. Advocates for species diversity say we’ve missed the point.
How an Assam Tea Estate Produced India’s First Homegrown Matcha
After decades of development, Chota Tingrai Tea Estate released India’s first commercial batch of matcha this summer. But while it takes inspiration from Japanese matcha, this “matcha Assamica” is its own unique product.
The Death of the Pumpkin Spice Latte Has Been Greatly Exaggerated
Is the Pumpkin Spice Latte actually losing its grip on fall, or is it all wishful thinking?