Garrett Oden

Rich Lee and Liza Otanes bet everything on a coffee trailer in San Francisco in 2017. Now, their brand, Spro Coffee Lab, has five locations—and is still growing, thanks to smart tech choices made…

Sweet-and-savory flavors are trending in 2026, according to Monin’s data. The brand’s new Toasted Coconut syrup was designed to meet that emerging demand.

Chocolate is ubiquitous on coffee menus, but Ghirardelli shows how to create innovative specialty beverages that feel fresh through unique flavor pairings that’ll keep coffee lovers engaged.

Blind Tiger Coffee Roasters has eight cafes locations, but its founder wants to build a business that can handle fifty. Here’s how he’s thinking about using tech to get there.

Coffee is 98% water, which means cafes should consider dialing in their water the same way they do their grind settings. Bluewater Group’s new Café Station 1 makes that process easy.

Would you sell a mushroom soup latte in your cafe? Care to dash a bit of banana dust on your latte? These five new products really got people talking at World of Coffee.

Every year, the exhibitors at World of Coffee level up their booths with innovative tasting experiences and fun giveaways. Here’s what we’re looking forward to in San Diego.

While World of Coffee promises lots of exciting launches and coffees to try, you should stay pumped for the events happening all around San Diego.

Custom cups typically require bulk orders in the thousands. LogoCup’s new minimum order starts at just 50, however, making branded cups accessible to cafes of all sizes and budgets.

In the latest episode of the Coffee Think Tank podcast, coffee consultant Luke Waite explains what it actually takes to run a profitable roastery in 2026.