Coffee & Tea

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.

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.