#holiday-coffee-blends

#holiday-coffee-blends

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.

"After Eden is about what happens once you leave paradise. There's curiosity, a little temptation and sometimes a bit of chance."

The Valley of the Sun's beer scene has been a powerhouse for a decade, with Arizona Wilderness Brewing Company and Wren House Brewing Company opening new outposts to expand their visions.

JOLENE Coffee aims to disrupt the beverage market with its bold flavors and ethically sourced ingredients, emphasizing a 'no BS' ethos that resonates with consumers.

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.

Breakfast burritos, bowls, and wraps are becoming popular as they are portable and easy to prepare, featuring ingredients loaded with in-demand nutrients like eggs and meat.

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.

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%).

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.