Coffee & Tea

Espresso still leads, but non-caffeinated drinks are showing up in coffee shops more often. Here’s how two cafes are building intentional menus that meet customers where they are.

From strawberry matcha to citrus-led coffee mocktails, there are many ways for cafes to leverage seasonal trends into new revenue. Partnering with a premium ingredient supplier is a good first step.

For coffee lovers, travel can be a problem. It’s hard to get a good cup of coffee on most planes, trains, or in airports—but Rachel Apple has some tips.

After traveling through Colombia, Lucia Bawot launched SANA, a mental health program that offers therapy and support to women coffee farmers.

The Amsterdam-based roaster’s new book, “Robusta/Canephora: A Brief Guide To Loving It,” brings together global voices to reframe coffee’s “second” species.

The first-ever flavor wheel for robusta aims to change how we talk about, taste, and value Coffea canephora.

We're calling it now: Fruit-flavored drinks will be this summer’s hottest coffee trend.

The coffee industry hinges on the C Market, which sets benchmarks for coffee prices—but can be difficult for many to understand. A new website called Futures.Coffee hopes to change that.

Decaf or regular? For decades, coffee with or without caffeine was a binary question. But today’s coffee professionals—including 2013 World Barista Champ Pete Licata—are looking to provide a wider spectrum of caffeine options.

Darjeeling tea farms have been severely impacted by climate change, but innovative farming practices could help preserve the prized black tea.