Coffee News Club: Week of April 27
Tariff refunds are rolling out. Plus, coffee may be good for your gut health. Here's the coffee news your need for the week of April 27.
How a Little Nudge Can Cut a Latte’s Carbon Footprint Up to 34%
Making oat the default versus dairy can encourage more people to choose the environmentally-friendly alternative milk, researchers say.
Coffee Is More Popular Than Ever, but More People Are Drinking at Home
A new report from the NCA finds that coffee is the most popular beverage in the United States, but that more people are making coffee at home.
Coffee News Club: Week of April 20
More people are brewing coffee at home. Why? Plus, switching from dairy milk to oat makes a big difference, and Starbucks wants ChatGPT to help you order coffee.
Six Big Themes from World of Coffee in San Diego
Although soup lattes, stunning latte art, and the continued reign of oat milk captured our attention at World of Coffee, it was the spirit of camaraderie that united the event.
Scientists Combine X-Rays and Math to Produce the Perfect Espresso
Scientists investigated how various grind sizes can impact puck permeability (or how water moves through ground and tamped espresso) and extraction.
Coffee News Club: Week of April 13
Researchers use math and physics to decode espresso extraction. Plus, Philz removes pride flags, and Starbucks union negotiations are still tense.
Philz Coffee Criticized by Employees, LGBTQ+ Leaders Over Decision to Remove Pride Flags
Philz Coffee, the San Francisco-based specialty chain, is removing Pride flags from all its stores.
Report: 20% of Arabica Coffee Land Could Be Unsuitable for Farming by 2050
A new report forecasts that 20% of the land currently used to grow arabica coffee could become unsuitable for farming by 2050 due to climate change.
New Agreement Between 14 Large Coffee Companies Aims to Promote Equitable Sourcing
Last week, 14 of the largest coffee traders, roasters, and retailers announced they would adopt a new, more collaborative approach to coffee buying.






