Coffee & Tea

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.

​At one Texas cafe, tea refreshers now make up 30% of drink sales. Owners say the drinks are a great way to bring in customers who don’t want coffee.

In a volatile economy, businesses are diversifying revenue to stay sustainable. Some hospitality operators say that means staying open all day—from morning coffee through happy hour and dinner.

A new home for the Memphis coffee company roots it in the local community, backed by an equity crowdfunding campaign that gives its community a literal sense of ownership.

Coffee consumption in most African countries has traditionally been associated with luxury, but South Africa’s low-cost Xpresso chain promises to make coffee affordable to all.

Coffee consulting has exploded in the last few years. This piece explores why, and what the shift reveals about the wider coffee industry.

Hailing from the Amazonian Rondônia state, Celesty has seen deforestation impact her region up close—all while demand has grown. But she believes that coffee can also be a powerful tool of reforestation.

Jack Simpson of Australia was just crowned the 25th winner of the prestigious coffee competition. The occasion is a good opportunity to look back at the WBC’s history—and consider its evolution.

In recent years, a number of luxury hotels have revamped their coffee programs. The result has been a better experience for guests—and a new way to stand out from the competition.

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.