The CQI Coffee Corps program represents the very best of the coffee sector. Coffee Corps volunteers embody a spirit of generosity and collaboration that has expanded opportunities for producers and made our industry stronger.
Using a Keurig for tea is straightforward: place a tea bag in a cup, fill the water reservoir, and select the brew size. This method allows for quick boiling of water, making it a convenient option for tea drinkers.
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.
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.
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%).
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.
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.
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.
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.
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.
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.
