Coffee & Tea

From habanero to hojicha, coffee shops are reworking the classic coffee-plus-chocolate pairing by layering on flavors from around the world.

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.

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.

Matcha has brought plenty of attention to the tea latte category—but it’s far from the only one customers are ordering. According to coffee shop owners, these are the tea lattes to look out for.

Coffee shops and businesses in Eastern Nepal are adopting a versatile, multi-use model to stay afloat. In the process, they’ve created valuable community spaces that meet wider audiences and needs.

Between 2021 and 2025, India experienced an added 30 days of coffee-harming heat per year due to climate change—and it wasn’t alone. Together, the 25 countries that grow 97% of the world’s coffee experienced…

Last year, “cold brew” was added to Merriam-Webster’s Collegiate Dictionary. Here’s how that happened—and what it reveals about shifting coffee consumption habits.

We talked to Danny Toro about serving high-end and rare coffees, life after winning the American AeroPress Championship, and the difference between the Austin and New York City coffee scenes.

A growing number of roasters are freezing green coffee to preserve freshness and quality. In February, Passenger Coffee released a coffee that had been frozen 10 years earlier.

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.