#como-cup

#como-cup

Arepas have been found in Central and South American homes for centuries for good reason. These satisfying corn cakes are versatile and delicious.

I wanted to create a cafe where people could come get a cup of coffee and meet a stranger that could become a friend. I understood that deep and lasting friendships are built on common themes and being able to confide in each other - the good and the bad that you're going through in life.

Global Coffee Co. will aim to be the best coffee company in the world by combining global reach with local expertise to operate across all formats, segments, channels and price points.

The project reimagines the new coffee space as a medium for the brand's story, allowing visitors to experience its history, production, and locality.

We knew it'd be a greater challenge for our second shop to be on the other side of the country. But we reached consensus that the time felt right. We've known for years we want to open in New York.

Coffee byproducts offer a promising, cost-effective and environmentally sustainable alternative for improving the functional and ecological performance of bio/edible films. These agro-industrial residues exhibit a richness in biofunctional compounds such as polyphenols, caffeine and dietary fibers, which contribute significant antioxidant, antimicrobial and UV-barrier properties, making them ideal candidates for applications in active food packaging.

The UN General Assembly adopted the resolution March 10, while inviting the UN Food and Agriculture Organization (FAO) to help facilitate the annual observance in collaboration with relevant organizations, particularly the International Coffee Organization (ICO).

Where larger, electric espresso machines generate the pressure and heat needed for espresso inside their massive housings, the Flair takes a different approach. A large lever sits atop a small stack of brewing equipment, and you use that lever to create the bars of pressure necessary to get espresso. There's a chamber for your grounds and another atop it for hot water.

A good cup of coffee (decaf included) delivers on all fronts: Flavor, acidity, body, sweetness, and balance, aka The Pleasure Principle. The infamously-snobbish coffee élite might maintain that decaf drinkers aren't "real coffee fans." But, as a veteran barista, I would argue that the opposite is actually true: Only the most diehard bean-heads tread decaf domain.

Toast said the analysis is based on same-store restaurant sales from January 2024 through December 2025 across a cohort on its platform, which served about 164,000 locations as of Dec. 31, 2025. The biggest declines through 2025 were found in green tea (-4.9%), black tea (-3.4%), hot drip coffee (-3.3%) and regular soda (-2.3%).

We did our best to maximize the efficiency of the menu and the equipment to keep wait times down. We have also planned ahead with some extra power outlets if we really end up doing next level volume that warrants adding additional equipment in the future.

Discourse Coffee Workshop voted to unionize under the Milwaukee Area Service and Hospitality Workers Organization (MASH). WUWM reported the company voluntarily recognized the union without a National Labor Relations Board election after more than 70% of Discourse's 23 employees signed union authorization cards, with bargaining expected to begin soon.

Camp Coffee Shop offers a level of access and connection you just can't get at a big trade show. Instead of rushing between crowded booths and packed lectures, attendees spend real time working through their own business challenges with instructors and peers.

Whether you prefer a classic flavor like caramel or want something a bit more unique like French toast, we tried to cover the gamut of flavors. We ranked each latte based on how accurate the flavor was to its description and its overall sweetness level (meaning, was it a pure sugar bomb or was espresso the only flavor present? - balance is key) to crown the best of the best.

Welcome to DCN's Weekly Coffee News! Subscribe here for all the latest coffee industry news. Also, check out the latest career opportunities at CoffeeIndustryJobs.com. "Room for Cream" Coffee Docuseries Launches on YouTube Filmmaker and performer Grant Garry has launched Room for Cream, an unscripted documentary web series framed around human connection and coffee, with episodes filmed at Pasadena's Jones Coffee Roasters and on farms in Guatemala. New episodes are releasing weekly on Grant Garry's YouTube channel.

For me, cafes have long represented more than just necessary fuel to start the day. They are a place to relax, create, and connect, whether that be to yourself, the local environment, or friends. As a food scientist and professional baker who's worked as a barista, good coffee and pastries are also undoubtedly important - don't get me wrong. The best cafes not only invite you in; they invite you to stay.

For a lot of consumers, this is true. The shelves of your local market are stocked with bags of different types of coffee roasts, and any café you frequent likely has a long list of different types of coffee drinks that you can order, but for the most part the actual species of coffee that you buy is not part of the equation.

Café Bustelo is a longstanding favorite in the Cuban, Dominican, and Puerto Rican communities as its original brew's exceedingly strong, espresso-style dark roast caters beautifully to Latino coffee tastes. However, over its nearly century-long lifespan to date, Café Bustelo has come to encompass a diverse array of different roasts that are now a staple in households nationwide. Tasting Table tried and ranked 7 Café Bustelo ground coffee varieties based on uniqueness and flavor, and the best Café Bustelo variety, according to our taste test, is the medium roast.

From Midwest-based franchises to beloved West Coast establishments, there are a handful of regional coffee chains that seem to be racing to open shops in as many areas as possible. Whether these franchises have been open for five years or 30 years, expansion has been top of mind for each one. Even if you aren't someone who frequents chain establishments of any sort, you'll likely find something to love about these brands, from their attention to customer experience to their high-quality beverages.

In a move that challenges both quality control and marketing norms in specialty coffee, Pennsylvania-based roaster Passenger Coffee is releasing a high-end coffee harvested 10 years ago. The company described this week's release of a Kenya Kiriani Peaberry from the 2016 harvest - frozen as green coffee at peak freshness - as "proof of concept" for its long-term green coffee freezing program.