#decaffeination

#decaffeination

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.

"By hosting World of Coffee and the World Coffee Roasting Championship together in New Orleans, we're creating a powerful platform to elevate craft, unlock opportunity and drive the industry forward through shared knowledge and innovation."

When Japanese sesame oil brand Kadoya Seiyu demonstrated that combining sesame oil and coffee is an option, foodies took notice. The unexpected addition can lend a creamy, smooth texture to a regularly prepared cup of Joe, and the smell of this combination will greet you before the first sip reaches your lips. As added incentive to experiment with this unique duo, sesame oil boasts a line-up of promising health benefits.

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.

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.

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).

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%).

My denomination is good, old-fashioned drip coffee. That's what I drink first thing, before I even think about crafting a shot of espresso. I'm WIRED's lead coffee writer and I've developed a deep fondness for coffee's many variations, from espresso to Aeropress to cold brew. But "coffee" to me, in my deepest soul, still means a steaming mug of unadulterated drip.

Moving to having a dedicated app for people's phones is something I've been planning for some time. The way of accessing the community is new, but the community has deep roots. Building on Roasting Lab's three-year run as a subscription-based professional development and networking hub, the apps are designed to make the platform easier to use day to day, extending its focus on community mentorship, guidance and practical advice for roasters of all skill levels.

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.

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.

Ideally, you should use your coffee right away after grinding, as ground coffee starts to go stale faster than you'd think. "If using pre-ground coffee, it should be consumed within two to three days for the best flavor. After that, much of the flavor complexity and compounds will fade," Chan explained. While you might be able to extend that an another week or two, don't forget: the refrigerator isn't a good long term option for storing coffee.

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.

Iced coffee is a morning must for most people. However, those regular trips to Starbucks, your favorite local coffee shop, or even making it from pricey beans at home may not be doing your wallet any favors. Luckily, you don't have to cut iced coffee out of your life cold turkey to save a couple of bucks; you can just switch to a thriftier and more convenient alternative: instant coffee.

Coffee brimming with lemon myrtle cream. Matcha banked with strawberry-lychee foam. Cold brew with choc-orange froth thick enough to stuff a pillow. Every caffeinated drink I've ordered in Sydney recently has the appearance of a generously frosted cake. It's a trend you'll see or sip across Australia, from Toasted Carine's iced latte with maple cold foam in Perth to Le Bajo's chilled oolong tea with raspberry cream in Melbourne.

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.

Going out for coffee every day can be pricey, which is why we usually stick to making our own coffee at home. That's easy to do if you like simple, black coffee, but it can be trickier to pull it off if you like more flavor in your cup. You could spend hours trying to learn how to make viral TikTok coffee drinks, or you could just snag yourself a good creamer from the grocery store for instant flavor and creaminess in your cup.

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.