#espressix-protosip

#espressix-protosip

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.

Sukari Spirits positions itself as an originator and innovator of all-natural, ultra-premium spirits, with a focus on clean formulations and elevated drinking rituals.

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.

Chobani's sweet-cream coffee creamer was my favorite, and I also enjoyed the ones from Trader Joe's and Too Good & Co. Horizon's creamer was tasty but a bit too pricey.

The project investigates how mechanical clarity, portability, and material durability can be integrated into a small-scale espresso device without relying on electronic systems. The machine operates through a fully manual lever mechanism powered entirely by human input. By eliminating electronics and automated controls, the design allows direct regulation of pressure and flow during extraction. This mechanical approach positions espresso preparation as a tactile process, in which brewing variables are adjusted through physical interaction rather than presets.

"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."

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.

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.

The moka pot was born in Italy in the 1930s, as a simple way to give people the ability to make cafe-quality coffee from the comfort of their own homes. Since then, a few superior moka pot models have stood the test of time, becoming the gold standard according to those who use them.

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.

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.

One of the first major gatherings at M-Lab was the National Coffee Association (NCA) Next Gen Coffee Challenge in September 2025, a hands-on team event in which young coffee professionals built mock brands from the ground up and pitched them to expert judges. In November, M-Lab hosted a panel featuring La Colombe Coffee Co-Founder Todd Carmichael, Win Win Coffee Co-Founder Nikisha Bailey and Melitta North America Innovation and Product Development Manager Dan Pabst, with about 40 coffee people in the audience.

Despite the fact that I do it every day, I don't really like grinding coffee. It's loud, it's messy, and even though it's absolutely just as important as whatever brewing ritual I choose to engage in on any particular morning, I find the whole rigmarole a little annoying. Unfortunately for me, a well-measured, freshly ground dose of beans is the difference between something delicious and something that tastes like airplane coffee.

First and foremost, that small hole allows steam to escape. If a lid is fully sealed right after the cup is filled, steam can gather inside. Under the right conditions, that could build enough pressure to pop the lid off and result in a nasty burn. Letting a tiny bit of steam escape instead makes that pressure build up less likely to happen.