#quality-roasters

#quality-roasters

"From the beginning of the Sivetz relaunch, the plan has been to bring electric fluid-bed roasters back into the lineup. We have been aware of Corwin Peachey's work for some time, and as we moved forward with that plan, the alignment became clear through a shared approach to fluid-bed roasting and engineering."

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.

This booming teahouse chain specializes in Chinese flower and fruit teas, particularly jasmine teas. The brand is growing rapidly around the world—after launching its first location in 2021 in Shenzhen, China, it has grown to more than 2,000 worldwide locations. The soft opening for Molly Tea started at the end of October, and has been a popular addition to San Mateo's B Street promenade, drawing long lines.

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.

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%).

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.

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.

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.

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.

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.

"While that project led to a lot of good iteration on our systems, it ultimately proved difficult with some technical limitations, and we've since moved in a different direction," 321 Coffee Co-Founder Michael Evans told Daily Coffee News. "In the past year, we've been focusing on making our roastery more accessible with new equipment, such as a green coffee system to minimize the movement of heavy burlap bags of coffee around our space."

Americans are drinking more coffee than they have in decades. But fewer of them are getting it from Starbucks. The company that revolutionized the United States' coffee culture remains America's biggest player, with nearly 17,000 U.S. stores and plans to open hundreds more. But it's facing unprecedented competition, which will make it harder to win back the customers it already lost.