Coffee & Tea

Chen Zhuohao and Georgius “Odi” Teja share how mentorship, cultural pride, and regional momentum shaped their paths to the podium.

Following the victories of Charles Boyenval and Chatchalerm “Boss” Lertanekwattana, we speak with both champions to learn what their wins say about tradition, innovation, and coffee’s evolving global map.

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.