Author: Qahwa World

World of Coffee Jakarta 2025: A Groundbreaking Trade Show Expands Specialty Coffee Horizon in Asia

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In a historic inaugural signing ceremony held at the esteemed Bexco Convention Center in Busan, South Korea, the global coffee community witnessed a pivotal moment as the Specialty Coffee Association (SCA) Chief Executive Officer, Yannis Apostolopoulos, alongside Exporum Inc. CEO Danny Shin, and Specialty Coffee Association of Indonesia (SCAI) President, Daryanto Witarsa, officially announced the much-anticipated second edition of the World of Coffee trade show in Asia, slated to take place in Jakarta, Indonesia, in 2025.

Set to unfold at the Jakarta Convention Center (JCC) from May 15 to 17, 2025, World of Coffee Jakarta, produced and delivered by licensed partner Exporum and host partner Specialty Coffee Association of Indonesia, promises an immersive experience into the heart of Indonesia’s vibrant coffee culture. This groundbreaking event marks the inaugural World of Coffee trade show in Indonesia, amplifying the nation’s profound connection to the global coffee landscape as one of the foremost coffee-producing and consuming markets in the world.

Indonesia’s illustrious coffee heritage, epitomized by renowned coffee-growing regions like Sumatra, Java, and Sulawesi, will take center stage, offering attendees a sensory journey through a rich tapestry of flavors and traditions. With coffee playing a pivotal role in Indonesia’s economy as the third most essential commodity, World of Coffee Jakarta underscores the economic significance and cultural pride deeply intertwined with coffee cultivation across the archipelago.

The selection of Jakarta as the host city for World of Coffee Jakarta is a testament to its stature as a bustling metropolis and a pivotal hub in the global coffee trade. Much like Busan, which hosted the inaugural World of Coffee Asia, Jakarta symbolizes both economic prowess and cultural richness, making it an ideal backdrop for fostering dialogue and collaboration within the specialty coffee industry.

Building upon the success and enthusiastic reception of World of Coffee Busan among regional and international stakeholders, the upcoming trade show in Jakarta is poised to further propel Asia’s specialty coffee market onto an upward trajectory. With its strategic timing and location, World of Coffee Jakarta serves as a dynamic platform for industry players to forge meaningful connections, explore emerging trends, and unlock new opportunities in one of the world’s most dynamic coffee markets.

Prospective exhibitors, sponsors, and coffee enthusiasts are invited to join this momentous event by signing up for the World of Coffee Asia Newsletter at asia.worldofcoffee.org/newsletter and following @worldofcoffeeasia on Instagram for the latest updates and information. As the anticipation mounts, World of Coffee Jakarta 2025 stands ready to redefine the boundaries of specialty coffee in Asia and beyond.

From Dishwasher to head of Quality Control & trainer Maestro: Unveiling Bilal’s coffee Journey

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In the bustling world of coffee, where each cup tells a tale of craftsmanship and dedication, Bilal  Khan  stands as a testament to the transformative power of passion and perseverance. From scrubbing dishes to orchestrating quality control across five coffee havens, his journey epitomizes the quintessence of the coffee industry’s spirit.

Follow Bilal’s inspiring journey with us in this entertaining conversation

  • You’ve had quite a journey—from starting as a dishwasher to becoming a head of quality control. Could you share more about your experiences and the pivotal moments that shaped your career in the coffee industry?

My journey began in 2018 when I landed in the UAE, eager to carve a path in the coffee world. It wasn’t easy; two months and ten days of relentless job hunting led me to a humble start as a dishwasher in a cozy coffee shop. With each role—waiter, barista, senior barista, and finally head barista—I soaked in knowledge like a sponge. But it was the allure of specialty coffee that ignited my passion, propelling me to become a quality control maestro and trainer.

  • What motivated you to transition from various roles to quality control trainer? How did each role contribute to your growth?

The allure of specialty coffee beckoned me, urging me to delve deeper into the craft. As I journeyed from dishwasher to head barista, each role infused me with invaluable insights—grasping the nuances of flavor, perfecting brewing techniques, and mastering the art of presentation. It was a natural evolution driven by an insatiable thirst for knowledge and a desire to ensure every cup met the highest standards.

  • You mentioned obtaining 8 to 9 certifications from the Specialty Coffee Association (SCA). Which certifications were most impactful for you, and how have they enhanced your skills? As a quality controller, what specific aspects do you focus on to maintain high standards in coffee preparation and presentation?

Embarking on the SCA certification journey was pivotal. Sensory and processing certifications laid the professional, intermediate, foundation empowering me to discern the subtlest of flavors and understand the intricacies of coffee production. As a quality controller, I meticulously oversee every aspect—from bean sourcing to brewing methods—ensuring adherence to stringent quality assurance protocols. Cropster’s tools have been indispensable, streamlining our operations and guaranteeing consistency in every cup.

  • Competing at the national level is impressive! Could you tell us about your experience in the UAE Cup Tasters Championship and the UAE Latte Art Championship? What strategies did you employ to excel? How do you balance creativity and precision when creating latte art? Any tips for aspiring baristas?

Competing in the UAE championships was a dream come true. While victory eluded me, the experience was invaluable. Precision and focus were my allies, guiding me through the intense challenges. Balancing creativity and precision in latte art requires finesse—a blend of technique and imagination. My advice to aspiring baristas? Trust your instincts, hone your skills relentlessly, and never underestimate the power of self-confidence.

  • Handling five coffee shops nowbl specialty coffee, Kaffie specialty coffee, 90plus specialty coffee his no small feat. What challenges do you face as a head of quality control across multiple locations? How do you ensure consistency and excellence? What qualities do you look for when hiring baristas and other staff members for your coffee shops?

Managing multiple outlets presents its share of challenges, from ensuring uniformity in quality to tackling unforeseen hurdles like inconsistent bean roasts. To maintain excellence, I prioritize daily checks, cupping sessions, and constant communication with our team. When hiring, I seek passion, adaptability, and a thirst for knowledge—qualities that align with our commitment to delivering unparalleled coffee experiences.

 

 

Opening of L’ETO Branch in Jeddah Park: A New Jewel Illuminating the World of Coffee and Desserts

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Maxim Tsoy, the esteemed Regional Director of L’ETO Middle East, proudly announces the grand opening of the latest addition to the L’ETO family at Jeddah Park mall. This unveiling marks a significant milestone as it debuts the all-new interior concept of L’ETO Caffe in Saudi Arabia.

Mr. Tsoy took to his official LinkedIn account to express his enthusiasm, stating, “For the first time, the new interior concept of L’ETO Caffe has been unveiled in Saudi Arabia. We are thrilled to bring our upscale café experience to the prime location within Jeddah Park mall.”

Situated at a prestigious location within Jeddah Park, the new L’ETO Café promises an unparalleled atmosphere of warmth and homeliness. With this second branch in Jeddah, L’ETO aims to extend its renowned hospitality to even more guests, inviting them to indulge in the finest coffee and exquisite desserts.

Jeddah Park, developed by Cenomi Centers, stands as a testament to luxury and sophistication, making it the perfect setting for the newest L’ETO venture.

 

Art4you Gallery Brews Up Two Official World Records: A Canvas Awash with Coffee Creativity

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In a mesmerizing fusion of artistic flair and caffeinated inspiration, Art4you Gallery has carved its name into the illustrious history of artistic endeavors. Renowned for its boundary-pushing ethos, the gallery has recently clinched two Official World Records, heralding a triumph of innovation and collaboration.

1. A Canvas Alive: The Longest Live Painting Infused with Coffee Witnessing a symphony of skill and creativity, Art4you Gallery embarked on an unprecedented voyage—the creation of the longest live painting using coffee as the medium. Stroke by meticulous stroke, adept artists breathed life into the canvas, infusing it with the deep, resonant hues of freshly brewed coffee. The result? A captivating masterpiece, a testament to the artists’ unwavering passion and inventive spirit.

2. Orchestrating Artistic Harmony: Jesno Jackson, Event Curator Extraordinaire At the helm of this groundbreaking endeavor stood Jesno Jackson, the visionary event curator. With a blend of meticulous planning and unyielding dedication, Jackson orchestrated an artistic symphony where the aroma of coffee mingled seamlessly with the strokes of the brush. Her leadership proved pivotal in achieving this historic milestone.

The world-record-setting event, entitled the “Longest Live Painting with Coffee,” constituted a pivotal component of the inaugural 1st Art Marathon hosted in the United Arab Emirates under the banner of the Coffee Art Marathon. Art4you Gallery, with great pride, recounts its participation in this extraordinary journey encompassing over 22 meticulously curated events spanning a duration of three months. This monumental feat, conceptualized by the visionary Jesno Jackson, not only elevated the realms of coffee and art but also secured an OFFFICIAL WORLD RECORD both for herself and for the esteemed Art4you Gallery.

Record Title 1 – Longest Live Painting with Coffee – For Art4you Gallery
Record Title 2 – Curator: Longest Live Painting with Coffee – For Jesno Jackson

Yet, the accolades extend far beyond the confines of records. Forty-one talented artists lent their unique creativity to this monumental project. Each brushstroke, each swirl of coffee-infused pigment, contributed to the magic unfolding before our eyes. In recognition of their invaluable contribution, each participant received individual certificates—a tangible token of their pivotal role in shaping art history.

This achievement transcends the mere attainment of records; it encapsulates the essence of collaboration, creativity, and shared passion.

Coffee Etiquette: 11 Tips for Café Visitors

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The 1960s and 1970s marked the rise of the “specialty coffee era,” where values of quality and excellence in coffee preparation came to the forefront, along with diverse flavors and aromas. Lattes, espressos, and cappuccinos are among the popular beverages, and their fame extends across thousands of modern cafés equipped with advanced techniques for roasting and brewing coffee worldwide.

In these contemporary cafés, professional coffee makers, known as “baristas,” stand out for their expertise, warmth, and unique coffee presentations. They constantly innovate to enhance coffee quality. When visiting a café, it’s essential to adhere to certain etiquettes or “coffee etiquette” to ensure an enjoyable experience for everyone. Polite customers are always preferred by coffee makers.

Here are 11 guidelines for refined behavior in cafés:

  1. Check the Menu: Upon arriving at the café, review the menu to avoid surprises if your favorite drink isn’t available.
  2. Eye Contact: When ordering coffee, remember that you’re interacting with a real person. Speak clearly and respectfully, avoiding distractions from your phone.
  3. Specify Preferences: Be clear about your order, including details like milk type, drink size, and temperature.
  4. Avoid Changing Your Order at the Wrong Time: Try not to alter your order after it’s been placed, especially during peak hours.
  5. Trust Matters: Have confidence in the barista’s skills and avoid asking about decaffeinated options if you’re not interested, as it may be considered bothersome.
  6. Respect Time: Don’t linger at a table; leave promptly after finishing your coffee to allow others a chance to sit.
  7. Moderate Jokes: Refrain from making repetitive jokes during busy hours; the barista might be occupied.
  8. No Coffee Lectures: Avoid showcasing your coffee knowledge to a barista who may not be interested.
  9. Kindness Pays: Remember that tips contribute significantly to a barista’s income, so be generous.
  10. Avoid Selfish Behavior: Don’t monopolize large tables with your devices or loud conversations.
  11. Dispose of Coffee Waste Thoughtfully: Hand over coffee remnants to café staff instead of tossing them in the trash.

By following these tips, you can enjoy a coffee experience in cafés with courteous and considerate behavior, ensuring the comfort and happiness of both customers and coffee makers.

Coffee Etiquette: 11 Tips for Café Visitors

“% Arabica” café chain Prepares to Inaugurate its Global Headquarters in Dubai

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“% Arabica” café chain is planning to open its global headquarters in the vibrant city of Dubai in the United Arab Emirates this year.

The luxury café chain is known for its unparalleled quality and stylish atmosphere, currently comprising 189 stores across 24 countries. While its current headquarters are located in Kyoto, Japan, where the first flagship store was opened in 2014, this move towards opening a global headquarters in Dubai indicates a strategic shift in focus.

“% Arabica” recognizes that its global headquarters in Dubai will be a more effective hub for future international expansion.

With the Middle East and North Africa as key target areas, the brand has been steadily increasing its presence. Over the past 12 months, 45 stores have successfully opened across Bahrain, Jordan, Kuwait, Morocco, Oman, Qatar, Saudi Arabia, and the United Arab Emirates.

These locations have become renowned destinations for coffee enthusiasts seeking a sophisticated experience.

While “% Arabica” currently operates 134 stores in Asia, with a strong presence in mainland China, it has strategically shifted its strategy towards the Middle East and North Africa.

The allure of these markets lies in the growing coffee culture and discerning clientele.

By establishing a global headquarters in Dubai, “% Arabica” aims to streamline operations and enhance its ability to support current and future stores.

Looking ahead to the future, “% Arabica” has identified Europe as its primary growth market for the next 12 to 24 months.

The diverse coffee scene and penchant for specialty coffee make Europe an ideal destination for brand expansion. Soon,”% Arabica” will introduce its unique experience to European coffee lovers.

The company plans to open stores in several countries, including: • France, famous for its rich coffee culture and appreciation for coffee quality. • Hungary, with its emerging coffee scene blending traditional and modern cafés. • Spain, a country that celebrates coffee as an integral part of daily life. • Turkey, a historical center of coffee culture where tradition meets innovation.

Through franchise agreements and direct store openings, “% Arabica” affirms that it has secured franchise agreements to expand its reach throughout Europe.

The brand’s website has revealed plans to launch in several countries: • Germany: The country distinguished by its strong coffee traditions and love for specialty coffee. • Italy: Home to espresso culture, where coffee is considered an art. • Netherlands: A thriving coffee scene focusing on sustainability. • Portugal: A country that values traditions and innovation alike. • Russia: A market witnessing growing interest in specialty coffee.

“% Arabica” reaffirms its commitment to quality, design, and community engagement as driving forces for its global expansion. While coffee enthusiasts eagerly await the opening of new stores, the headquarters in Dubai stands as a symbol of the brand’s ambition and dedication to delivering exceptional coffee experiences worldwide.

Here’s a look at some key details about Arabica coffee:

  1. Flavor Characteristics and Attributes: • Arabica coffee is characterized by its smooth, complex flavor and floral aroma, offering a sweet taste with minimal bitterness. • Carefully roasted Arabica beans deliver complex flavors ranging from fruits and chocolate to wine. • Its natural sweetness makes Arabica coffee a focal point for enthusiasts seeking diverse flavor experiences.
  2. Bean Shape and Appearance: • Arabica coffee beans typically have an elongated shape with a distinctive “crevice” on one side. • The fruits containing Arabica beans are smaller and more oval compared to robusta coffee beans. • Arabica fruits ripen slowly, displaying a deep red or purple hue when ripe.
  3. Growing Conditions: • Arabica coffee thrives at elevations ranging from 3,000 to 6,000 feet above sea level, requiring ample rainfall and nutrient-rich volcanic soil, with temperatures ranging from 64° to 70° Fahrenheit for optimal growth.

 

Puja Thapaliya: A Journey of Passion and Persistence in the Coffee Industry

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In the bustling world of coffee, Puja Thapaliya stands as a beacon of inspiration, seamlessly blending her expertise from the beauty industry with her unwavering passion for all things coffee. As a Coffee Consultant, she brings a unique perspective to the table, crafting a narrative of innovation, dedication, and relentless pursuit of excellence. In this exclusive interview, Puja shares her remarkable journey, from transitioning from beauty to brews, competing on national stages, to organizing enriching workshops. Her story is a testament to the boundless opportunities within the coffee industry and the transformative power of following one’s heart.

Follow Puja’s inspiring journey in this entertaining conversation:

What inspired you to transition from the beauty industry to the coffee industry?

coffee industry always motivates me to awake curiously, I find a its a suitable platform to innovate and connect with diverse people. It’s an arena where we can blend different cultures, share knowledge, and continuously learn. The journey in coffee is never-ending, offering endless opportunities to engage, create, and evolve together.

  • Could you share more about your journey from being a barista cum cashier to competing in national Brewer’s Championships?

I started as a barista and cashier in coffee industry, by the time,  I always wanted to explore new things. Despite the belief that women should focus on house stuffs, I pursued my passion for coffee and competition, which allows me to continue learning. I am exploring every possible way to make coffee better. Competing in the National Brewer’s Championships was my dream from past years, I was so excited to demonstrate my passion and dedication for coffee in National Stage. I hope my journey inspires others to go after what they love, no matter what people expect

  • How did your perception of coffee change after experiencing different origins and flavors during cupping sessions?

Experiencing different origins and flavors during cupping sessions opened my eyes to the incredible diversity within the world of coffee. Before, I saw coffee as just a morning pick-me-up with lots of sugar,but now I see it as a complex and fascinating beverage with endless possibilities of learning . Each origin has its own unique characteristics and story, from the fruity notes of Ethiopian coffees to the chocolatey richness of brazil beans. Cupping sessions taught me to appreciate the nuances of flavor, aroma, and body, and to understand how factors like altitude, soil, and processing methods influence the final cup. It’s like exploring a whole new world with every sip, and it’s made me even more passionate about coffee and its cultural significance.

  • What were the biggest challenges you faced during your intensive 15-day training program as a barista?

During my intensive 15-day training program as a barista, one of the biggest challenges I faced was the huge volume of information and skills to absorb in a short amount of time. From mastering various brewing techniques to understanding the nuances of coffee origins and flavors, there was a lot to learn and practice. The funny part during my first cupping experience, I couldn’t sleep whole night and got sick from too much caffeine. However,instead of giving up, it made me even more curious to learn.

  • Can you describe your experience competing in the UAE National Brewer Championship in 2022?

Wow,Competing in the UAE National Brewer Championship in 2022 was both thrilling and nerve-wracking, especially since it was my first time. Despite the challenge of balancing long workdays with intense practice, my determination to excel kept me going.

Even though I ended up as the 1st runner-up, it only fueled my motivation further. It inspired me to analyze my performance, find any errors, and bounce back even stronger. For me, the competition wasn’t just about winning; it was about continuous improvement and pushing myself to new heights.

  • How do you balance your passion for coffee with the demands of your profession?

Working in a roastery allows me to seamlessly blend my passion for coffee with my profession. I approach each day with structured planning, dedicating specific hours to ensure quality standards while nurturing my love for coffee through exploration, experimentation, and staying updated on industry trends. By integrating my passion into my professional duties, I contribute to the growth of the specialty coffee industry while thriving in my role.

  • What advice would you give to women who aspire to pursue a career in the coffee industry?

To women aspiring to join the coffee industry, I offer this advice: Embrace your passion and don’t be afraid to pursue your dreams. Take every opportunity to learn and grow, whether through formal training or hands-on experience. Be resilient in the face of challenges and always strive for excellence. Remember that your voice and perspective are valuable assets in shaping the future of the industry. Surround yourself with supportive mentors and colleagues, and never underestimate the power of networking. So , go ahead and, chase your dreams .the world is waiting for your unique contribution.

  • What role do you think networking and community engagement played in your journey?

It  played pivotal roles in my journey in the coffee industry. By actively participating in coffee-related events, joining online forums, and connecting with fellow coffee enthusiasts, I’ve been able to expand my knowledge, forge valuable relationships, and stay updated on industry trends.

Networking has opened doors to new opportunities, whether it’s discovering job openings, collaborating on projects . Engaging with the coffee community has provided me with a supportive network of like-minded individuals who share my passion and enthusiasm for coffee.

Moreover, community engagement has allowed me to give back to the industry by sharing insights, volunteering at events, and mentoring aspiring coffee professionals. It’s a two-way street – as I contribute to the community, I also benefit from the collective knowledge and support of my peers. Overall, networking and community engagement have been instrumental in shaping my journey in the coffee industry, helping me grow professionally and personally.

  • Could you share a memorable moment or achievement that stands out to you in your coffee career?

One standout moment in my coffee career was competing in the national Brewers Cup Championship. It was a amazing experience where I showcased my skills and passion for brewing coffee , and pushing myself continuously learning and experimenting.

Another memorable experience was organizing a workshop in Darjeeling with Sonam. First year we just organized cupping sessions, which brought together producers, roasters, and cafe owners and baristas and even normal people eager to learn about coffee. This things didn’t end up here;we went back again for next event. We managed to do 2 days of event.During this two-day event, we conducted cuppings of over 15 different coffee origins and even organized a latte art throw-down at second day. The enthusiasm and eagerness to learn from everyone involved made it a super enjoyable event. Yes; we did it at our vacation time but it was so worth it. The success of the workshop has inspired us to go back again, and we’re already planning our next event. It’s moments like these that remind me of the impact we can have by sharing our knowledge and passion for coffee with others.

  • How do you continue to evolve and grow within the coffee community?

To continue evolving and growing within the coffee community, especially for women, it’s crucial to actively engage with other women in the industry. By connecting with supportive networks, attending workshops tailored to our needs, and participating in women-led initiatives, we empower each other and foster growth. Embracing our unique perspectives and sharing experiences further fuels our evolution within the coffee world. Through continuous learning, collaboration, and support, we contribute to a more inclusive and diverse coffee community, where everyone can thrive. I hope my story inspires other women to join me on this journey of growth and empowerment within the coffee industry.

Finnish Coffee Roastery Unveils Surprising AI-Generated Blend

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An artisan roastery in the Finnish capital has recently introduced a groundbreaking coffee blend crafted entirely by artificial intelligence. The trial aims to explore how technology can alleviate the workload in an industry that traditionally prides itself on manual craftsmanship.

The Helsinki-based Kaffa Roastery proudly presents its “AI-conic” blend, which debuted this week in Finland. As a nation that consumes a staggering 12 kilograms of coffee per capita annually, Finland is the world’s coffee aficionado, according to the International Coffee Organization.

The blend, meticulously curated by AI, combines four distinct types of beans, with Brazil’s velvety Fazenda Pinhal taking center stage. This innovative creation emerged from a collaborative effort between Kaffa, Finland’s third-largest coffee roastery, and local AI consultancy Elev.

Kaffa Roastery hopes that this trial sparks meaningful conversations among coffee professionals about the future of the industry in Finland. The country boasts a rich coffee culture and a fervor for technology, as evidenced by its thriving startup ecosystem.

Hampf, a representative from Kaffa, expressed optimism about AI’s potential impact: “This trial marks our initial exploration of how AI can assist us moving forward. We’re particularly impressed by the nuanced coffee taste descriptions it has generated.”

A nutrition expert recommends the best coffee sweeteners for a healthy and distinctive coffee experience

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By Samantha Cassetty, RD

In moderation, there is room for coffee creamer in a healthy diet. Here are the 8 healthiest brands to reach for.

Coffee itself is a healthy beverage, but what you add to it might change that. And these days, there are more coffee creamers than ever before. Do you want sweetened or unsweetened? Flavored or plain? Dairy creamer or a plant-based alternative? With all these options, choosing the healthiest coffee creamer can be a difficult task. As a registered dietitian, I dissected dozens of coffee creamer labels to find the healthiest coffee creamers to add to your morning brew.

Is coffee creamer healthy?

In reality, most coffee creamers are heavily processed foods, and diets high in ultra-processed foods are associated with numerous health problems. Coffee creamers may also contain some mix of saturated fats and added sugars. Too much of either is also associated with health issues, so it’s helpful to limit these substances and choose coffee creamers with less added sugar and/or saturated fat.

While coffee creamers can fit within a healthy diet, keep in mind that the information on a food label is tied to a certain serving amount. For coffee creamers, that’s typically a tablespoon. If you stir more into your coffee, you could be getting unhealthy amounts of added sugar, saturated fat and other ingredients in your creamer. This is particularly true if you’re drinking several cups of coffee per day.

Coffee creamer ingredients

The ingredients in coffee creamers depend on which type of creamer you’re choosing. Dairy-based cream is the most natural coffee creamer, with nothing but real milk and cream. Dairy-based flavored creamers may contain milk, cream (or derivatives of them), oils, flavors, sweeteners (whether artificial or natural), preservatives, thickening agents and emulsifiers. Plant-based creamers contain some mix of a plant-based milk (such as almond, oat, or coconut milk or cream), gums to thicken and mimic dairy’s creamy texture, emulsifiers, flavors and sweeteners. Coffee creamer powders may contain dehydrated milk, plant-based milk or a derivative of these ingredients. They may also contain sugars, oils, flavors, sweeteners and other additives.

How to choose the healthiest coffee creamer

When shopping for coffee creamers, consider the saturated fat and added sugars and scan the ingredients for additives. Here are some guidelines used to create the list of healthiest coffee creamers:

  • No more than 2 grams of saturated fat.
  • No more than 4 grams added sugar (the amount in one teaspoon).
  • No carrageenan (a thickening agent that may be particularly harmful).
  • No artificial sweeteners.

No. 1 healthiest coffee creamer

Organic Valley Grassmilk Organic Half and Half

This creamer contains nothing but organic milk and cream from grass-fed cows. While other creamers may have various additives, this one has no added sugar, flavors, thickeners or emulsifiers. Plus, grass-fed milk contains more omega-3 fatty acids than conventional milk, making this a better choice than ordinary half and half.

Worth noting: Half and half has a fair amount of saturated fat, with 2 grams per 2-tablespoon serving. This can certainly fit within a nutritious and balanced diet, but if you use more than the suggested amount (in all the coffee you drink daily) or eat a diet that contains a lot of red meat and other full-fat dairy foods, you may be consuming an unhealthy amount of saturated fat.

Healthiest coffee creamers

  1. Organic Lavender Almond Creamer
  2. Natural Bliss Sweet Cream Flavored Coffee Creamer
  3. Elmhurst Pistachio Creme Oat Creamer
  4. Nutpods Almond and Coconut Creamer
  5. Laird Superfood Tumeric Coffee Creamer
  6. Oatly Sweet & Creamy Oatmilk Creamer
  7. Silk Sweet Oat Latte Oat Creamer

Is coffee creamer powder healthy?

Traditional powdered coffee creamer is a blend of unhealthy ingredients, including corn syrup solids and hydrogenated vegetable oils. If you’re stuck somewhere, like a plane or hotel room, and it’s the only thing you can get your hands on, I wouldn’t worry about it, but I wouldn’t make it a daily habit. Several newer coffee creamers on the market are made with powder derived from coconut milk or cream. These tend to have fewer unhealthy ingredients, but because of their coconut origins, they can contain more than our cap of 2 grams of saturated fat per serving. I found several products that had natural ingredient lists and a reasonable amount of added sugar, but contained more than our upper target for saturated fat, so they were excluded for this reason.

Is non-dairy coffee creamer better for you?

Unfortunately, there isn’t a straightforward answer to this question. Non-dairy creamers may have less saturated fat than traditional half-and-half, but they also tend to have more added sugar and other food additives.

Healthy coffee creamer alternatives

In reality, it’s healthiest to lighten your coffee with low- or reduced-fat milk or unsweetened plant-based milk made with no or few additives. These options avoid or limit unwanted substances, like additives, added sugar and saturated fat. If you love flavored creamers, try adding a sprinkle of cinnamon, unsweetened cocoa or cacao powder or pumpkin pie spice. You can also add a splash of vanilla extract. These additions will trick your tastebuds into thinking you’re having something sweet without adding any sweeteners.

Healthy homemade coffee creamer

If you want to make coffee creamer at home, try this simple idea: Blend ¼ cup hemp seeds, ¼ cup milk, a splash of vanilla extract, and some cinnamon together in a blender. This recipe makes four servings. You can store it in the fridge for up to five days. The mixture may thicken when stored, but you can thin it with some warm water to your desired consistency before stirring it into coffee. Hemp seeds are rich in healthful fats, including the plant-based omega-3 ALA. You can also feel good about the fact that it contains no added sugar and no saturated fat.

Takeaways

There are a lot of coffee creamers on the market and some are healthier than others. In general, it’s healthiest to limit saturated fat and added sugars — substances that may be high in creamers. It’s also a good idea to limit food additives, which are present in heavily processed foods, like plant-based coffee creamers. That’s why the healthiest way to lighten your coffee is plain, low- or reduced-fat milk or unsweetened plant-based milk with the fewest additives. However, if these options don’t provide the creaminess you’re looking for, our list of healthiest creamers is a great guide.

Saudi’s Barn’s Plans to Open 1000 Stores in the Kingdom and Globally by 2030

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The Saudi coffee chain, Barn’s, a drive-thru coffee chain, has announced plans to open 1000 branches in Saudi Arabia and around the world.

Barn’s achieved a significant milestone by reaching 700 stores across Saudi Arabia, with the opening of a new location in the vibrant commercial area of Town Square in Jeddah.

This achievement marks a significant turning point for the Al Amjaad Group-owned brand, which aims to expand its presence to 800 stores by the end of 2024 and ultimately reach 1000 stores worldwide by 2030.

In addition to strengthening its presence in Saudi Arabia, known as the largest market for branded coffee shops in the Middle East, Barn’s is preparing to embark on its international journey.

Following its expected debut in Bahrain in the first quarter of 2024, the coffee chain looks forward to global expansion across at least 10 markets.

Thanks to a recent Memorandum of Understanding (MoU) with Chain Consulting Oman, Barn’s is preparing to enter the Omani market while actively exploring opportunities in Egypt and the UAE.

Furthermore, a strategic franchise agreement with Premier Fine Foods in Malaysia indicates ambitious plans for Barn’s to launch 300 stores across Southeast Asia over the next decade.

At the same time, anticipation is building for Barn’s entry into the United States and Europe.

The MoU signed with Abu Dhabi-based UrbanTrade International in August 2023 paved the way for the brand’s launch in the US, with New York emerging as a potential flagship location.

In Europe, the UK is considered a key market for Barn’s global expansion plans, with the brand initially aiming to open 10 stores in London, while the broader European market is seen as fertile ground for growth, as highlighted during the Paris Franchise Expo in March 2024.

Ethiopian Cup of Excellence Makes Triumphant Return to Addis Ababa After Record-Breaking Year

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The prestigious Ethiopian Cup of Excellence is set to make a triumphant return to Addis Ababa in mid-July following a one-year break, as announced by the Cup of Excellence (CoE).

“Ethiopia, renowned as the birthplace of arabica coffee, witnessed record-breaking moments during the Cup of Excellence in 2022,” stated Erwin Mierisch, Executive Director of both CoE and Alliance for Coffee Excellence. “The winning farmers shattered records, with the highest-scoring coffee fetching an unprecedented $400.50 per pound (approximately US$498.54), marking the highest price ever paid for Ethiopian coffee.”

With over 600 samples already housed in regional warehouses and notifications recently dispatched to farmers, anticipation is high for this year’s competition. The event will showcase both natural and washed process coffees, resulting in two distinct sets of winners. International jurors will conduct the final week of judging from 8 to 12 July.

Dr. Hussein Ambro PhD, President of Ethiopian National Coffee Association, underscored the transformative impact of the CoE competition on farmers’ lives. “Cup of Excellence competitions serve as a catalyst for farmers to strive for top-tier micro-lots, fetching prices up to 50 times higher than the market average. This not only elevates coffee production standards but also has the potential to alleviate farm debts and enhance livelihoods significantly.”

Moreover, the CoE competition amplifies awareness among Ethiopian smallholder coffee farmers regarding the value of their produce, leading to better market prices and improved living conditions.

Unlike previous years, Ethiopia’s winning samples will remain distinct from the Alliance for Coffee Excellence sample packages. Additionally, due to higher shipping costs from Africa, these samples are expected to be pricier. Given the anticipated high demand, early registration for sample sets is strongly recommended.

Genomic research reveals ancient Ethiopian coffee origins

Posted on by Qahwa World

In the midst of our daily rituals, whether we call it a cup of Joe, java, or simply our morning brew, coffee stands as a cornerstone of global culture. Particularly, the esteemed Arabica bean holds a special place among coffee aficionados.

Recently, researchers delved into the genetic makeup of the Arabica species, unraveling a remarkable journey that began in the lush forests of Ethiopia. Through meticulous genome sequencing of 39 Arabica varieties, including a relic from the 18th century, they unveiled the oldest chapters of coffee’s history, dating back an astonishing 610,000 to one million years.

Led by plant evolutionary biologist Victor Albert from the University at Buffalo, the study published in Nature Genetics sheds light on Arabica’s resilience and significance. It emerges as not merely a commodity crop but an integral part of local economies and traditions, sustaining livelihoods across generations.

The genomic analysis revealed Arabica’s dynamic relationship with climate fluctuations over millennia, tracing its cultivation back to Ethiopian and Yemeni origins before its global dissemination. However, despite its widespread presence, Arabica faces challenges due to its low genetic diversity, stemming from historical inbreeding and population constraints.

Patrick Descombes, a genomics expert from Nestlé Research and EPFL, emphasizes the study’s implications for future coffee cultivation. By identifying key genomic regions linked to disease resistance and flavor profiles, the research paves the way for innovative breeding strategies to enhance Arabica’s resilience to environmental stressors and evolving consumer preferences.

Arabica’s story intertwines with that of its parent species, Coffea canephora (Robusta) and Coffea eugenioides, showcasing nature’s ingenuity in creating a beverage cherished worldwide. While Robusta boasts robustness against pests and diseases, Arabica captivates with its nuanced flavors and smoothness, embodying a delicate balance between heritage and innovation.

As we savor our daily cup, let us ponder the ancient roots of coffee, where the whispers of Ethiopia’s forests echo through each aromatic sip, connecting us to a timeless tradition that transcends borders and epochs.