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Author: Qahwa World
Does Coffee Raise Blood Pressure? What Science Really Says
With millions around the world starting their day with a cup of coffee, questions about its impact on heart health—particularly blood pressure—continue to draw attention. For coffee lovers and health-conscious readers alike, understanding the relationship between caffeine and blood pressure is essential. Here’s what recent scientific evidence reveals.
Temporary Spikes—Not Long-Term Damage
Coffee contains caffeine, a natural stimulant known for enhancing alertness. One of its side effects, however, is a temporary rise in blood pressure, spiceblocking adenosine receptors—which normally help blood vessels relax—and releasing adrenaline, a hormone that can cause blood vessel constriction.
But for regular coffee drinkers, this spike tends to diminish over time. Research shows that most healthy adults develop tolerance to caffeine, and moderate daily consumption does not appear to increase long-term blood pressure levels.
The Other Side of Coffee: Antioxidant Power
Beyond caffeine, coffee is rich in polyphenols and other antioxidants. These compounds can reduce inflammation and support vascular health by helping blood vessels function properly.
Studies suggest that these antioxidants might counterbalance the temporary rise in blood pressure caused by caffeine. In fact, some evidence shows that people who consume coffee regularly may experience better vascular function compared to non-coffee drinkers.
How Preparation Affects Heart Health
The way you prepare your coffee can also influence its health impact. Specifically, unfiltered coffee—like that made with a French press or Turkish pot—contains diterpene, compounds known to raise LDL (bad) cholesterol. While this doesn’t directly affect blood pressure, high cholesterol is another risk factor for heart disease.
On the other hand, filtered coffee—such as drip or pour-over—removes most of these diterpenes and is considered a safer daily option.
Safe Coffee Intake: What the Experts Recommend
Health authorities such as the U.S. Food and Drug Administration (FDA) suggest that consuming up to 400 mg of caffeine per day—roughly 4 to 5 cups of brewed coffee—is safe for healthy adults. However, this recommendation may change for people with hypertension or cardiovascular conditions.
For those managing high blood pressure, many cardiologists advise limiting intake to 1–2 cups daily and monitoring individual responses. Keep in mind that caffeine content can vary:
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Brewed coffee (8 oz): ~95 mg caffeine
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Espresso (1 shot): ~63 mg caffeine
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Cold brew: Can exceed 200 mg depending on preparation
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Decaf: ~3 mg caffeine per cup
If you’re sensitive to caffeine or on blood pressure medication, it’s best to consult a healthcare provider.
Practical Tips for Coffee Drinkers with Blood Pressure Concerns
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Measure your blood pressure before and after drinking coffeeto and
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Limit other sources of caffeine like tea, energy drinks, and chocolate to stay within safe daily limits.
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Try half-caff or decaf blends to reduce caffeine intake without giving up your coffee ritual.
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Opt for felt to minimize intake of compounds linked to cholesterol.
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Stay hydrated, as caffeine
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Consult your doctor, especially if you have existing heart or blood pressure conditions.
Bottom Line
For most people, moderate coffee consumption is safe and unlikely to cause long-term increases in blood pressure. While caffeine can cause a short-term rise, the body usually adapts—and the antioxidants in coffee may offer protective cardiovascular benefits. With the right balance, coffee can remain part of a healthy lifestyle—even for those managing blood pressure.
Circular Economy in Coffee to Lead Key Discussions at World of Coffee Geneva 2025
The International Trade Centre (ITC), in collaboration with the Center for Circular Economy in Coffee (C4CEC), is set to spotlight circular economy innovations at World of Coffee Geneva 2025, held from June 26 to 28 at Palexpo. The program will feature a series of curated sessions, expert panels, and networking opportunities focused on transforming coffee waste into value and promoting regenerative practices across the coffee value chain.
Driving the Circular Conversation
The agenda begins with an informal Circular Economy Meetup on Thursday, June 26, from 12:00 to 13:00, at ITC Stand #1359. The meetup offers an open space for professionals, innovators, and curious newcomers to connect and share ideas for a more circular coffee sector.
Immediately following, an Innovation Exhibition focused on Spent Coffee Grounds (SCGs) will take place from 13:30 to 14:45, near booth 1600. Co-organized by ITC, C4CEC, and the Specialty Coffee Association (SCA), this session highlights practical applications for coffee waste, from cosmetics to compostable materials.
Later in the day, a high-level panel titled “Circular Economy and Regenerative Agriculture: Toward Living and Prosperous Incomes” will run from 15:15 to 16:15 in Room W, Hall 3. Co-hosted by ITC, C4CEC, and the International Coffee Organization (ICO), the discussion will explore how regenerative practices and circular systems can drive equity and sustainability in coffee-producing regions.
More to Discover at Geneva
Several additional sessions will further expand on circular economy themes:
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June 27: A panel on durable carbon removal credits through engineered biochar, hosted by Terraton.ai (13:30–15:00, near booth 1600),
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June 28: A presentation on Cascara innovation, with researchers from ZHAW (11:30–12:15, near booth 1600),
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June 28: ITC will lead a session titled “Toward Equitable Compliance and Risk Management”, focusing on human rights and environmental due diligence (14:00–15:00, Room W, Hall 3).
Attendees can also enjoy cupping sessions organized through ITC’s MarkUp programme, with coffees from Uganda, Rwanda, Kenya, Tanzania, and Burundi.
Research, Surveys, and the Road Ahead
C4CEC is actively compiling a white paper on SCG valorization, collecting insight via two open surveys:
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One targeting circular economy practitioners already reusing SCGs,
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Another engaging coffee industry actors to understand current waste practices and identify gaps in SCG reuse.
These contributions aim to inform industry recommendations and support wider adoption of circular models. Case studies, such as Rfine Biomass Solutions, were recently shared during the May 2025 Circular Economy Working Group meeting, offering practical models for SCG reuse at scale.
Mark Your Calendar: Upcoming Webinar
The conversation continues beyond Geneva with the webinar:
“Circular Economy in Africa: Innovations Creating New Value from Coffee Waste”
🗓 Wednesday, July 2, 2025
🕒 3:00–4:30 PM EAT / 8:00–9:30 AM EST
Part of the AFCA Sustainability Series, the session will highlight African-led innovations and is organized by AFCA, ITC, and C4CEC under the ENABEL-funded initiative “Unlocking the Potential of African Coffee.”
📍 All circular economy sessions will take place at Palexpo, with key events hosted at ITC Stand #1359.
🔗 To learn more or join the ongoing initiatives, visit: www.circulareconomyincoffee.org
Arabica or Robusta? A Coffee Expert Shares How to Choose the Perfect Brew
From bitter espresso to caramel lattes — here’s how to find the coffee that truly suits you
For millions around the world, coffee isn’t just a beverage — it’s a daily ritual. Yet with so many styles, flavors, and roast profiles on the market, choosing the right coffee can be overwhelming. Should you reach for a rich Robusta blend or a smooth Arabica? Ground coffee or whole beans? And why does café-brewed coffee always taste better than homemade?
To help navigate these questions, coffee expert and café owner Irina Fedorova shares her insights into the nuances of flavor, brewing, and coffee culture.
Arabica vs. Robusta: What’s the Difference?
Arabica and Robusta are the two dominant coffee species used globally, but they differ significantly in taste and caffeine content. Arabica is known for its delicate acidity and subtle flavor notes, while Robusta offers a stronger, more bitter profile with twice as much caffeine.
Most store-bought ground coffee is a blend of 80% Arabica and 20% Robusta — a balanced choice for everyday drinking. Specialty cafés, however, typically serve 100% Arabica beans to highlight the origin’s unique taste characteristics. In contrast, many Western European consumers lean toward Robusta blends for their bold, chocolatey bitterness.
Buying Coffee at Home: What to Look For
When shopping for coffee beans, freshness matters. The ideal roast date is between one and two months prior to purchase. Coffee that is too freshly roasted may taste overly sharp, while beans roasted over six months ago lose aroma and complexity.
Fedorova recommends buying small portions — around 100 to 200 grams — and storing them in airtight containers. Once the package is opened, the beans begin to oxidize and absorb surrounding odors, diminishing quality.
Why Café Coffee Often Tastes Better
Even if you own a decent home espresso machine, you may find the taste lacking compared to professional baristas. That’s because most home machines don’t produce the pressure needed for full extraction of the coffee’s flavor compounds.
Still, there are great alternatives for home brewing: pour-over, Chemex, AeroPress, and even classic instant coffee — depending on your preference. Fedorova emphasizes that the roast level should match your brewing method:
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Dark roast is best suited for espresso machines.
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Light roast pairs well with pour-over and AeroPress.
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Medium roast is a versatile choice for most methods.
Sweet, Trendy, or Surprising?
While cappuccino remains the world’s most popular coffee drink, preferences are increasingly diverse. Some café customers go for mint-infused espresso, while others follow trends like matcha lattes or decaf cold brews.
Fedorova’s café once served a “Dubai Chocolate Raf” made with pistachio cream and kataifi dough, and this year introduced a “beetle coffee” — a blend of chocolate espresso, cranberry-grape juice, and peach purée.
Rare Beans and Bold Experiments
Fedorova enjoys exploring beans from different regions. Some experiments are more memorable than impressive — such as Hawaiian coffee costing €360 per kilogram, which turned out to be underwhelming despite its rarity.
One of her most unusual tastings was Kopi Luwak — coffee made from beans eaten and excreted by civets. Produced in countries like Indonesia and Vietnam, this coffee is known for its nutty, earthy flavor. While not part of her daily routine, she considers it a once-in-a-lifetime experience.
Coffee-Producing Powerhouses
Brazil leads the world in coffee exports, followed closely by Ethiopia, which is famed for producing some of the highest-quality Arabica beans. Other major producers include Colombia, Ecuador, and Bolivia, whose tropical climates and rich soils contribute to ideal growing conditions. At the other end of the scale, countries like Yemen, Togo, and Bolivia produce much smaller quantities — but often with exceptional quality.
How Many Calories Are in Your Favorite Coffee Drink?
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Cappuccino — 140 kcal
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Latte — 180 kcal
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Flat White — 140 kcal
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Raf — 230 kcal
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Mocha — 330 kcal
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Caramel Macchiato — 430 kcal
Final Word
Whether you prefer a bitter espresso or a sweet latte with syrup, there’s no wrong way to enjoy coffee — only the way that makes you feel good. With a bit of knowledge and experimentation, anyone can find their ideal brew.
Protein Coffee: The Smart Morning Upgrade for Coffee Lovers and Fitness Enthusiasts
In the evolving landscape of coffee innovation and wellness trends, one drink has emerged as a notable hybrid of function and flavor: protein coffee, also known as proffee. By blending brewed coffee with protein powder, this beverage offers an efficient way to combine alertness with nutrition—making it increasingly popular among athletes, busy professionals, and health-conscious consumers.
What Is Protein Coffee?
Protein coffee is a simple concept: a cup of coffee combined with a scoop of protein powder or a pre-made protein shake. This combination delivers two essential benefits—caffeine for energy and protein for satiety and muscle support.
According to Beth Linder-Moss, a certified sports nutritionist, this drink is especially useful for individuals who skip traditional breakfasts. “It provides a quick and effective way to get 25 to 30 grams of protein in the morning,” she explains. This makes it a practical option for anyone looking to streamline their morning routine without compromising nutritional intake.
Is It a Meal Replacement?
While convenient and nutritionally valuable, protein coffee should not be viewed as a complete substitute for a balanced meal. Registered dietitian Valerie Agyeman, host of the Flourish Heights podcast, advises that whole foods such as eggs, yogurt, or oats are still essential. However, for those who struggle with eating early in the day, protein coffee can serve as a bridge that provides energy and satiety until the first meal.
Why Is Protein Coffee Gaining Popularity?
1. Pre-Workout Utility
Protein coffee serves as an ideal pre-exercise beverage. The caffeine component enhances focus and energy, while the protein supports muscle maintenance and recovery. For early-morning workouts, it offers a convenient and light alternative to heavier meals.
2. Enhanced Flavor without Empty Calories
Using flavored protein powders such as vanilla, mocha, or chocolate can replace traditional creamers and syrups, adding taste without excess sugar or fat. Personal trainer and nutritionist Cara Carmichael notes that flavored protein powders offer a dual advantage: nutritional value and improved taste.
3. Better Digestive Experience
Some people find that black coffee alone causes jitteriness or digestive discomfort. Combining it with protein and a small amount of milk can reduce the harsh effects of caffeine, resulting in a smoother and more balanced beverage.
4. Supports Weight Management
A high-protein breakfast can stabilize blood sugar levels and reduce hunger throughout the day. Agyeman points out that proffee may help individuals maintain consistent energy levels and avoid unnecessary snacking, particularly during sedentary workdays.
How to Make Protein Coffee That Tastes Good
Proper preparation is key to a smooth and enjoyable result. Experts recommend the following steps:
Tools
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Handheld frother
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Blender
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Shaker bottle with mixing ball
Ingredients
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One cup of brewed coffee (hot or iced)
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One scoop of high-quality protein powder (whey or plant-based)
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Milk or plant-based milk (optional)
Method
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Mix the protein powder with a small amount of milk or water.
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Use a frother, blender, or shaker bottle to eliminate clumps.
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Combine with the brewed coffee and stir well.
For those seeking an extra caffeine boost, caffeinated protein powders are also available and can replace a second shot of espresso.
Recommended Products
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Promix Madagascar Vanilla Whey Protein
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Orgain Chocolate Plant Protein
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Ka’Chava Nutrition Shake
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Momentous 100% Plant Protein
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Zulay Handheld Milk Frother
Final Thoughts
Protein coffee is more than a fleeting trend—it represents a practical, adaptable, and health-conscious evolution in coffee culture. It provides a means of combining daily caffeine consumption with nutritional goals, particularly for those leading fast-paced or fitness-focused lifestyles.
While not a replacement for balanced meals, protein coffee is a strong addition to a thoughtful daily routine. With the right ingredients and preparation, it delivers both taste and functionality in a single cup.
World of Coffee Heads to Brussels in 2026 for First-Ever Belgian Edition
The Specialty Coffee Association (SCA) has officially announced that World of Coffee Europe 2026 will take place in Brussels, Belgium, from June 25 to 27, marking the first time the event will be held in the country. The renowned Brussels Expo will serve as the venue for this landmark gathering of the global specialty coffee community.
Brussels joins a select list of cities hosting World of Coffee events in 2026, making it a milestone year for the international trade show series. Each edition of World of Coffee is designed to drive innovation, professional development, and networking across the coffee value chain, from farmers and exporters to roasters and baristas.
“Brussels offers an exceptional platform for international business and industry exchange,” said Yannis Apostolopoulos, CEO of the SCA. “Hosting World of Coffee in this globally connected city strengthens our ability to support trade, foster collaboration, and deliver value to professionals across the coffee value chain—all in service of our purpose to make coffee better for everyone.”
A Strategic Choice for Global Collaboration
As the unofficial capital of the European Union and home to over 2,500 international organizations, Brussels is a hub for diplomacy, commerce, and culture. The city offers outstanding accessibility, with direct flights from more than 200 global destinations and high-speed rail connections to major European cities—making it a strategic location for a world-class industry event.
Belgium, with its long-standing café culture and expanding specialty coffee scene, provides a rich backdrop for the event. Brussels itself has become a dynamic coffee destination, blending traditional coffee houses with innovative, quality-focused cafés that reflect its multicultural spirit.
Brussels Expo: A Premier Venue for a Growing Event
The Brussels Expo, one of Europe’s most iconic exhibition venues, will host the event. Easily accessible by public transport, car, or bicycle, the venue offers ample space to accommodate World of Coffee’s expanding exhibitor base and diverse show features—from cupping rooms and competitions to educational seminars and product showcases.
Continuing a Strong Partnership with BWT water+more
The SCA also confirmed that BWT water+more will return as the Official Event Host Sponsor for World of Coffee Brussels 2026, continuing a valued partnership in Europe.
“Partnership and ‘hands-on’ support are the key words for BWT water+more when it comes to events like World of Coffee,” said Dr. Frank Neuhausen, General Manager of BWT water+more. “We proudly continue our support for the SCA and the global coffee community. As always, we’ll provide optimal water solutions on site—helping everyone craft the perfect cup.”
Exhibitor Applications Now Open
World of Coffee Brussels 2026 is expected to attract thousands of industry professionals from across Europe and around the world. Exhibitor booth applications are now open, with more details available at worldofcoffee.org/exhibit.
For updates, registration, and visitor information, visit worldofcoffee.org.
Barista Terminology | Episode 4: Brew Methods Explained
We are proud to continue our educational series on QahwaWorld.com, designed to equip baristas and coffee enthusiasts with essential industry knowledge. Titled “Barista Terminology,” this comprehensive series delivers clear, concise insights into the foundational concepts shaping the world of coffee.Spanning more than 20 episodes, each installment explores a distinct element of coffee preparation and culture.
In Episode 4, we delve into the world of brew methods—unpacking the techniques, equipment, and science behind the most popular ways to extract the perfect cup. Whether you’re mastering pour-over, French press, AeroPress, or other methods, this guide will help you brew with confidence and precision.
Coffee brewing is both an art and a science. Different brewing methods bring out different flavor profiles, aromas, and textures in coffee. In this episode, we explore the major brewing methods used around the world and introduce the essential concepts every barista must understand to master the craft.
1. Pour-Over
A manual brewing method where hot water is poured evenly over ground coffee in a filter. It allows precise control over water flow and extraction time. Pour-over coffee is known for its clarity, clean cup, and ability to highlight origin flavors. Common pour-over tools include cone-shaped drippers.
2. Immersion Brewing
A method where coffee grounds are fully steeped in water for a set time before filtration. This technique produces a heavier body and deeper flavor. Well-known immersion methods include the French press and cold brew.
3. Percolation
A continuous flow of water through the coffee bed, where gravity or pressure moves water through the grounds. Espresso machines and drip coffee makers use this method. It allows rapid extraction and is often used in commercial settings.
4. Siphon (Vacuum Pot)
An elegant and visually striking method that uses vacuum pressure to move water between two chambers. It offers high clarity and a tea-like body with intense aromas. The process requires precise temperature control and is popular among specialty brewers.
5. Arabic Coffee (Gulf-Style)
A traditional preparation method where lightly roasted coffee is boiled with water, often infused with cardamom and sometimes saffron. It’s typically served from a dallah (special pot) in small handle-less cups. This method values hospitality and ritual.
6. Turkish Coffee
An ancient method in which finely ground coffee is simmered slowly in a long-handled pot, often with sugar. It’s unfiltered, thick, and intensely flavored. The grounds settle at the bottom of the cup and are not consumed.
7. French Press
Ground coffee is steeped in hot water and then separated by pressing down a metal mesh filter. It produces a bold cup with a rich body and some sediment. It’s easy to use and favored for its simplicity and strength.
8. Chemex
A stylish pour-over device made of glass and using thick paper filters. It produces a clean, delicate cup with very low sediment. Often chosen for high-end coffee tasting due to its clarity.
9. V60 Dripper
A cone-shaped brewer with spiral ridges and a single large hole at the bottom. It allows fine control over pouring technique and is widely used in specialty coffee competitions.
10. Drip Coffee Machine
An electric device that automates the pour-over process. It’s common in households and offices due to ease of use and consistent results. Brews multiple cups at once.
11. AeroPress
A compact, portable brewing tool that uses immersion and gentle air pressure to produce a clean, balanced cup. Popular for its versatility and quick brewing. Often used in competitions and travel.
12. Cold Drip
In this slow-extraction method, cold water drips over coffee grounds for several hours. It yields a concentrated coffee with low acidity and smooth flavor, served chilled.
13. Cold Brew (Full Immersion)
Coarsely ground coffee is steeped in cold water for 12–24 hours, then filtered. It produces a sweet, mellow, and low-acid beverage, often served over ice.
14. Pressure
Used in methods like espresso and AeroPress, pressure refers to forcefully pushing water through the coffee. It intensifies extraction and creates a fuller-bodied cup, especially important for crema.
15. Extraction
The process of dissolving flavor compounds from coffee grounds into water. Each brewing method uses a different balance of time, temperature, grind size, and water flow to control extraction.
Related Stories
Barista Terminology | Episode 1: The Coffee Bean – From Seed to Roast
Barista Terminology | Episode 2: Barista Tools & Equipment
Barista Terminology | Episode 3: Espresso Basics
Coffee Prices Tumble as Global Supply Outlook Improves Despite Long-Term Deficit Fears
Global coffee prices have fallen sharply this week, with both arabica and robusta futures plunging to multi-month lows as traders react to a more optimistic short-term supply outlook, particularly in Brazil and Vietnam. July arabica contracts dropped by 3.31% to a five-month low, while robusta prices tumbled nearly 7% to hit a one-year low, reflecting the markets’ heightened sensitivity to ongoing harvest updates and weather patterns in major producing regions.
According to Safras & Mercado, Brazil’s 2025/26 coffee harvest reached 35% completion by June 11—slightly below last year’s pace (37%) but aligned with the five-year average. Notably, robusta harvesting is further along at 49%, while arabica remains slower at 26%, hampered by intermittent rains across key growing zones like Minas Gerais. Meteorological data from Somar confirms that the region received 10.6 mm of rainfall in the week ending June 14—131% above the seasonal average—alleviating drought concerns and further weighing on prices.
Brazil’s largest coffee cooperative, Cooxupe, also reported progress: 13.7% of its harvest was complete as of June 11, increasing to 17.8% by June 13. Although these figures reflect a gradual pace, they point to steady supply growth that has pressured market sentiment.
Adding to the bearish trend are forecasts from the USDA’s Foreign Agricultural Service, which projects a 0.5% year-on-year increase in Brazil’s 2025/26 output, reaching 65 million bags. Similarly, Vietnam’s production is expected to rise by 6.9% to 31 million bags, driven by improving weather and recovery efforts following last year’s severe drought, which slashed yields by 20%—the lowest in four years.
Nonetheless, robusta markets may find some support amid lingering concerns over stock levels. ICE-monitored inventories of robusta hit a one-month low of 5,150 lots this week. In contrast, arabica inventories remain elevated at around 860,000 bags—near a 4.5-month high—adding downward pressure to arabica prices.
Despite the near-term bearish outlook, underlying structural concerns remain. Brazil’s green coffee exports fell sharply by 36% year-over-year in May, according to Cecafe, signaling that logistical bottlenecks and internal market dynamics could still support price rebounds. Moreover, the USDA’s December 2024 report points to a 6.6% decline in global ending stocks for the 2024/25 season, reaching a 25-year low of 20.867 million bags.
Looking further ahead, Volcafe projects a deepening global arabica deficit for the 2025/26 marketing year—estimated at 8.5 million bags, up from 5.5 million bags in 2024/25. If realized, this would mark the fifth consecutive year of arabica shortfalls, raising long-term sustainability and pricing concerns for producers and buyers alike.
While global coffee production for 2024/25 is projected to grow by 4% to 174.9 million bags—driven largely by a 7.5% rise in robusta output—analysts warn that such gains may not offset consumption trends, climate variability, and declining stock levels in the years to come.
For now, however, the immediate focus remains on Brazil’s and Vietnam’s harvest progress, weather conditions, and inventory signals, which continue to shape short-term price volatility in global coffee markets.
Circular Economy and Regenerative Agriculture: A Path to Prosperity for Coffee-Producing Countries
As the coffee industry faces mounting environmental and economic challenges, a new vision is emerging—one that leverages circular economy and regenerative agriculture to build sustainable livelihoods. On Thursday, June 26, industry leaders, policymakers, and development experts will gather at World of Coffee Geneva for a vital panel titled “Circular Economy and Regenerative Agriculture: Toward Living and Prosperous Incomes.”
Each year, the global coffee sector generates over 40 million tonnes of biomass during processing—material often discarded, yet rich with potential. By applying circular economy principles and regenerative practices, this biomass can be repurposed to create new products, reduce waste, and generate diverse revenue streams for farmers and processors.
The session draws on key insights from the Coffee Development Report (CDR) 2024-2025, published by the International Coffee Organization. Titled “Beyond Coffee: Toward a Coffee Circular Economy,” the report presents bold policy recommendations and outlines how a circular economy model can contribute to both environmental sustainability and improved incomes across the coffee value chain.
This 4th edition of the CDR is the result of a global collaboration, co-authored by the International Trade Centre (ITC), Lavazza Foundation, Politecnico di Torino, and the Center for Circular Economy in Coffee (C4CEC). It offers a strategic roadmap to transition from linear, extractive models to regenerative systems rooted in equity, biodiversity, and economic resilience.
The session will be led by Hernan Manson, Head of Inclusive Agribusiness Systems at the ITC. With deep experience in sustainable value chains and inclusive investment strategies, Manson brings a global perspective shaped by his work across cocoa, coconut, and coffee-producing regions.
Key questions to be addressed include:
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How can circular economy principles be adapted to fit the realities of coffee-producing countries?
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What role can regenerative agriculture play in strengthening ecosystems and incomes?
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How can global coffee stakeholders promote the wide-scale adoption of these models?
Participation in this session is free with a valid World of Coffee badge. Attendees will leave with actionable insights into how a circular coffee economy can shift the paradigm from survival to prosperity for smallholder farmers and communities around the world.
For more information, visit the World of Coffee Geneva program or connect with C4CEC and ITC representatives at the event.
Green Coffee Connect Returns to World of Coffee Geneva with an Expanded Program for 2025
The Center for Circular Economy in Coffee (C4CEC) has announced the full return of Green Coffee Connect to the World of Coffee 2025 in Geneva, unveiling a robust three-day program focused on circular economy, regenerative agriculture, and value-chain transparency.
The event kicks off with a virtual C4CEC Members’ Meeting on Friday, June 20, from 4:00 to 4:30 PM CET, where members will review and approve the annual financial statement and vote on new membership applications. As required under Italian association law, member participation is essential. Those unable to attend are encouraged to submit a proxy form.
Green Coffee Connect Highlights at World of Coffee
From June 26 to 28, Green Coffee Connect will offer a dynamic slate of panels, workshops, and informal meetups:
June 26 – Thursday
- 12:00 PM | Circular Economy Meet-Up at ITC Stand #1359: A casual networking session for idea exchange.
- 1:30–2:45 PM | Innovation Exhibition: Circular Economy and Regenerative Agriculture: Real-world innovations by Coffee Kreis, EcoBean, Coffeefrom, Delta Cafes, and More2Coffee. New insights from the upcoming C4CEC white paper on spent coffee grounds.
- 3:15–4:15 PM | Policy Panel: Toward Living and Prosperous Incomes: Discussing the ICO’s 2025 Coffee Development Report with policy recommendations for sustainable circular coffee economies.
June 27 – Friday
- 10:15 AM | DACH Market Roundtable: Moderated by Sara Morrocchi, featuring key figures from Algrano, Caventura, Kaffeemacher, The Good Life Coffee, and Martin Auer.
- 11:45 AM | Producer Perspectives: The VOCAL Network invites producers to share experiences on value distribution and risk.
- 1:30 PM | Durable Carbon Removal Credits in Coffee: Exploring biochar’s potential with Cotierra, ECOM, IBI, and Terraton.ai.
- 3:00 PM | Tracking Coffee Production Costs in Real Time: COSA and JNP Coffee present findings from field testing.
- 4:00 PM | Sip & Greet with Slow Food Coalition: Coffee tasting and networking with producers committed to sustainability.
June 28 – Saturday
- 10:30 AM | Sip, Connect & Reflect: Coffee and Wellness: Sessions on mindfulness tasting (with Freda Yuan), plant-based milk tasting, and cascara’s nutritional potential with experts from Origin Coffee, Alpro, and ZHAW.
Inclusive Learning and Free Participation Green Coffee Connect is open to all World of Coffee attendees and offers entirely free participation, aiming to foster inclusivity and accessibility across the sector. The program includes Green Coffee Conversations, where speakers such as Mario Fernandez (SCA), Olga Lucia Botero (Cereza Coffee), and Jeanine Niyonzima-Aroian (JNP Coffee) share actionable insights.
A Hub for Innovation and Sustainability Created by C4CEC in partnership with the International Trade Centre and supported by Barista Attitude, Green Coffee Connect 2025 promotes systemic thinking and collaboration. It showcases how circular economy and regenerative agriculture can transform coffee production and livelihoods.
“Our goal is to deepen inter-stakeholder relationships while spotlighting sustainable innovations that can shape the future of coffee,” said Dario Toso, Circular Economy Manager at C4CEC.
To Learn More or Join the Conversation: Visit the ITC stand #1359 during World of Coffee Geneva or connect with C4CEC members and event hosts.
For press inquiries or interview requests, contact: [email protected].
ICO Relaunches Global Coffee Sustainability Platform with Enhanced Tools
Coffee Sustainability Support Database becomes a strategic hub for over 400 projects across producing countries
The International Coffee Organization (ICO) has officially relaunched the Coffee Sustainability Support Database (C2SD), a modernized and interactive platform that centralizes global coffee sustainability efforts into one publicly accessible digital resource. This upgraded version of the former Coffee Sustainability Initiatives Map introduces new features aimed at fostering greater collaboration, transparency, and strategic alignment across the coffee value chain.
With a redesigned interface and intuitive dashboards, including a Country View and Project View, the C2SD offers detailed insights into over 400 sustainability projects in coffee-producing nations. Each entry includes data on project location, implementation period, scope, budget, stakeholders, and direct links to official resources.
“We are very proud of the new Coffee Sustainability Support Database, which reflects our ongoing commitment to promoting the sustainable and inclusive growth of and by the global coffee sector,” said Vanúsia Nogueira, Executive Director of the ICO.
A Shared Platform for Collective Impact
Developed through a joint effort by the ICO’s Coffee Public-Private Task Force (CPPTF) Technical Workstream 3 – Importing Countries (TW3 IMP) and supported by the International Trade Centre (ITC) via its Alliances for Action initiative, the revamped C2SD is intended as a shared tool for all actors in the sector—governments, NGOs, development agencies, and coffee companies alike.
The platform’s objectives include:
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Encouraging co-investment, collaboration, and knowledge exchange.
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Helping stakeholders align and scale up their sustainability strategies.
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Identifying overlaps, synergies, and funding gaps for smarter decision-making.
While the ICO hosts the platform, voluntary contributions are welcome from all industry stakeholders. A user-friendly online form enables project owners to submit or update entries, which undergo validation before being published.
Importantly, the platform will expand to include initiatives from development banks and investment funds, further enhancing its reach and impact.
“This relaunch marks a major step forward in consolidating scattered information and making it accessible to decision-makers. The enhanced tools now available will guide more effective collaboration and strategic funding,” concluded Vanúsia Nogueira.
🔗 Explore the platform: https://c2sd.ico.org
About the International Coffee Organization (ICO)
The International Coffee Organization is the only intergovernmental body focused on the global coffee sector. It brings together exporting and importing countries to enhance sustainability, gather official data, and promote inclusive growth through public-private dialogue, development funding, and technical projects.
About the International Trade Centre (ITC)
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UK Home Coffee Market Booms in 2025: New Report Highlights Major Growth Opportunities
As economic pressures reshape consumer habits, a new report by Allegra World Coffee Portal reveals that the UK’s home coffee market is experiencing a dramatic rise in popularity—opening fresh opportunities for brands and retailers to capture growing demand for premium, at-home coffee experiences.
Titled “The Coffee At Home Report UK 2025,” the strategic report offers in-depth analysis of consumer behavior, product preferences, and market trends shaping this fast-growing segment. With rising prices in cafés and coffee shops, more Britons are turning to the comfort of their kitchens to recreate barista-style beverages—ushering in a new era for home coffee innovation.
Cost of Living Reshaping Habits
The report highlights that cost of living concerns are having a profound impact on how UK consumers engage with coffee. Among the key changes:
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A significant share of consumers are drinking more coffee at home as a cost-effective alternative to coffee shop visits.
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Others have reduced their coffee consumption overall.
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Many have switched to cheaper coffee brands to manage household budgets.
These shifts reflect not just financial caution but a broader transformation in how consumers perceive value, convenience, and quality in their daily coffee rituals.
£6.42 – The Weekly Coffee Budget
On average, UK households are now spending £6.42 per week on coffee prepared at home, a figure that underscores both the scale and sustainability of this growing market. This trend is reinforced by the fact that 58.1% of consumers have actively tried to recreate their favorite coffee shop beverages at home—further blurring the line between café and kitchen.
The Home Coffee Toolkit: Instant, Ground, and Capsules
Consumer preference remains diverse, but the report reveals:
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Instant coffee (jar/tin) continues to dominate as the most popular format.
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Ground coffee ranks second, appealing to those with more advanced brewing setups.
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Coffee pods and capsules hold third place, offering convenience and consistency.
This variety points to a robust market for both entry-level and premium offerings, allowing brands to cater to a full spectrum of coffee drinkers.
Best Value Devices: The Rise of the French Press
From an equipment perspective, the report identifies which devices are seen as the best value for money:
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French press tops the list for its affordability and simplicity.
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Filter/drip coffee machines are a close second.
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Manual pour-over devices round out the top three, favored by coffee aficionados seeking control and flavor precision.
Despite their reputation, espresso machines are not viewed as essential to high-quality home brewing, with 64% of industry experts disagreeing that they are a must-have—challenging traditional assumptions about coffee excellence.
Data-Driven Insights for Strategic Action
Backed by more than 2,000 online consumer surveys and over 80 expert interviews, the 140-page report offers a comprehensive guide for companies looking to navigate and succeed in this evolving market. It includes:
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Full market sizing for coffee machines by segment: capsule, filter, and espresso
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Profiles of major equipment brands, coffee retailers, and subscription services
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Analysis of technological innovations and competitive strategies
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Exploration of consumer motivations and purchasing behaviors
The findings serve as a powerful resource for brands, retailers, and manufacturers aiming to tailor their offerings to meet the growing sophistication of the UK home coffee consumer.
Strategic Outlook
“The Coffee At Home Report UK 2025” is part of Allegra’s broader effort to look beyond branded chains and explore the full coffee ecosystem—from automation and product development to independent roasters and emerging retail models.
As coffee shop prices continue to rise and consumers become more selective about how and where they enjoy their coffee, the home is fast becoming the UK’s most competitive coffee frontier. For businesses ready to innovate, the rewards could be significant.
