Coffee & Tea

Can chemistry help us make a better cup of tea? As professor and author Michelle Francl discovered, the answer is yes—and you don’t need to be a scientist to apply her findings.

Powered by a wave of community-focused cafes and an independent festival, Valencia is carving out a distinct space within Spain’s specialty coffee culture.

The fast-growing matcha market is expected to be worth $7 billion by 2030—but as the drink soars in popularity, shortages and price hikes may temper its ascendancy.

Your voice can shape the future direction of Fresh Cup. Share your thoughts in our reader survey for a chance to win prizes.

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.