Author: Qahwa World

Russian Investors Lose More Than 1.5 Billion Rubles in Coffee Project

Posted on by Qahwa World

Moscow — Qahwa World

A large number of investors across different regions of Russia reported that the funds they injected — exceeding 1.5 billion rubles — into a coffee-related commercial project may have ended up in a non-transparent financial scheme.

According to the outlet Vesti, the affected investors said that the company that received these investments is now preparing to declare bankruptcy, while the project owner has been unreachable for more than a year.

The investors stated that they placed their money into the company Retail Group with the expectation of returns reaching up to 30%. Initially, payments were made on time, but by mid-last year delays began, and eventually all payouts stopped.

One investor said he personally visited the sales outlets and met with the project owner, which gave him the impression that the business was operating normally.

Retail Group, which began operating in 2019, traded coffee and tea and supplied related equipment. The project gained wide attention after being promoted by intermediaries and bloggers. Some of those affected said they learned about the company through online influencers.

A reporter managed to reach the company’s owner, Stanislav Bokov, by phone. Bokov said he is not hiding and did not intend to mislead investors, explaining that the business faced significant losses that led to legal proceedings and that the company is moving toward bankruptcy.

He added that communication with investors is still ongoing and that he does not intend to evade responsibility.

Indonesia Rises to Third Place Among Russia’s Largest Coffee Suppliers

Posted on by Qahwa World

Dubai – Qahwa World

Indonesia has climbed into the top three suppliers of coffee to Russia during the first nine months of the year, driven by a 1.6-fold increase in export value to 64.5 million dollars, according to data from the UN Comtrade platform and national customs authorities.

Vietnam remains Russia’s leading coffee supplier, expanding its shipments by 50% to 351.5 million dollars. Brazil holds second place, nearly doubling its exports to 288 million dollars.

The Netherlands, which previously occupied third place, moved down to fourth after showing only a modest 3% increase, reaching 45.7 million dollars. Germany stayed in fifth place with a 12% rise to 43.5 million dollars.

Italy ranked sixth with shipments totaling 25.9 million dollars, a 6% increase. Armenia doubled its exports to 18.7 million dollars, taking seventh place. Estonia and India followed, becoming the only countries in the top ten to record declines. Estonia’s exports fell by 16% to 15.7 million dollars, while India’s dropped by 13% to 13.6 million dollars.

Portugal closed the top ten after nearly doubling its shipments to 12 million dollars.

Overall, Russia’s coffee imports grew by 45.5% year-on-year, reaching 924.7 million dollars.

Drinkit CEO Announces Sub-40 Month Payback Period for Dubai Coffee Shops

Posted on by Qahwa World

DUBAI – Qahwa World

Drinkit, the rapidly growing coffee shop chain, has achieved a significant milestone in one of the world’s most competitive F&B environments, announcing an impressive average payback period for its retail network in Dubai.

In a statement released by CEO Katerina Borodich, the company confirmed that five out of six established Drinkit locations in the emirate have demonstrated an average payback period of just 31.6 months (approximately 2.6 years). Including the strategic, high-investment Mirdif flagship—opened intentionally as an image-focused brand strengthener—the overall portfolio average stands at 39 months (3.25 years).

Note: the payback period is calculated based on Store Level EBITDA.

The CEO underscored the achievement’s importance, noting that the results are “not a theoretical benchmark, but backed by real numbers from our own stores.”

The announcement positions Drinkit’s model as resilient and confident within the fiercely contested Dubai market, which hosts nearly every major global coffee chain.

Significant Upside Projected

Despite the strong performance, Borodich emphasized that the company is only beginning to unlock its full commercial potential. Drinkit has recently initiated several major growth levers that are expected to further compress the payback timeline and increase profitability:

  • Menu and Pricing Optimization: Refining product offerings and adjusting pricing strategies across the network.
  • City-wide Marketing Activation: Scaling marketing efforts across Dubai to drive brand awareness and foot traffic.
  • Delivery Scaling: Launching and scaling partnerships with all major aggregators to capture the growing off-premise market share.

“In one of the most competitive F&B markets in the world… Drinkit demonstrates a confident, resilient business model,” Borodich stated. “The upside is significant, and we’re only beginning to execute our full optimization strategy.”

The CEO concluded the announcement by congratulating the Drinkit team and franchise partners, recognizing their role in achieving these results, and extending an invitation to prospective partners for international expansion.

Coffee Prices Drop as Supply Outlook Strengthens

Posted on by Qahwa World

Dubai – Qahwa World

Coffee prices experienced a sharp decline on Monday, with arabica falling to a two-week low and robusta reaching a 2.25-month low. The downturn comes amid expectations of abundant global coffee supplies.

Brazil’s crop agency, Conab, recently raised its 2025 production forecast to 56.54 million bags, up from 55.20 million bags projected in September. Meanwhile, Vietnam’s National Statistics Office reported a 39% year-on-year increase in November coffee exports, reaching 88,000 metric tons, while January–November exports grew nearly 15% to 1.398 million metric tons.

Analysts at StoneX forecast that Brazil could produce 70.7 million bags in the 2026/27 marketing year, including 47.2 million bags of arabica—a 29% increase compared to the previous year.

The European Union’s recent one-year delay of its deforestation regulation (EUDR) is also influencing market sentiment. The measure, designed to curb deforestation in countries exporting key commodities to the EU, now allows continued imports of coffee, soybeans, and cocoa from regions experiencing deforestation, contributing to expectations of steady supply.

Weather conditions in Brazil are playing a mixed role. In the country’s largest arabica-producing region, Minas Gerais, rainfall was reported at just 11 mm for the week ending December 5, only 17% of the historical average—offering some support for prices.

U.S. coffee inventories monitored by ICE have tightened due to tariffs on Brazilian coffee imports. Arabica stocks fell to a 1.75-year low of 398,645 bags in late November, though they recently rebounded to over 426,000 bags. Robusta stocks dropped to an 11.5-month low on Monday. U.S. purchases of Brazilian coffee from August to October declined 52% year-on-year following the tariff implementation, reducing domestic supply.

On the other hand, increased production from Vietnam exerts downward pressure on prices. The country is expected to produce 1.76 million metric tons (29.4 million bags) in 2025/26, a four-year high, with the Vietnam Coffee and Cocoa Association projecting a 10% increase over the previous crop if favorable weather continues. Vietnam remains the world’s largest robusta producer.

Globally, signs of tighter supplies provide some price support. The International Coffee Organization reported a slight 0.3% year-on-year decline in global coffee exports for the current marketing year, totaling 138.658 million bags.

The USDA projects world coffee production in 2025/26 to reach a record 178.68 million bags, with arabica slightly down 1.7% to 97.022 million bags and robusta rising 7.9% to 81.658 million bags. Brazil’s output is expected to increase modestly to 65 million bags, while Vietnam’s crop could rise to a four-year high of 31 million bags. Global ending stocks are forecast to grow nearly 5% to 22.819 million bags.

Kelachandra Coffee Elevates Sustainability with Deepflow Climate Intelligence

Posted on by Qahwa World
  • Kelachandra Coffee Partners with Deepflow Technologies to Deploy Hyperlocal Climate Intelligence in Chikmagalur
  • Data-driven climate intelligence to enhance resilience, productivity, and sustainable coffee cultivation

Bengaluru  – Qahwa World

Kelachandra Coffee, one of India’s largest privately held coffee plantation companies, has announced a strategic partnership with Deepflow Technologies, an agri-tech startup incubated at NSRCEL, IIM Bangalore. The collaboration involves the deployment of Augmented Weather Stations (A-WS) and the IndraWeather platform (powered by mistEO) across Kelachandra’s 15 estates in the Western Ghats of Chikkamagaluru and Wayanad. This initiative aims to establish a data-driven, climate-resilient coffee cultivation ecosystem.

The project, which began with a successful pilot at the Chandrapore Estate, is now moving into a long-term deployment phase across the entire Kumergode Cluster. The expansion targets transforming traditional coffee cultivation into a system that can mitigate microclimate risks and enhance productivity across the company’s 6,500-acre network of estates.

  • Focus on Proactive Climate Adaptation

Ms. Rishina Kuruvilla, Head of CSR & Sustainability at Kelachandra Coffee, emphasized the necessity of the partnership: “Climate volatility is no longer a distant threat; it is a daily reality for coffee growers. By integrating Deepflow’s hyperlocal intelligence, we are shifting our strategy from crisis response… to proactive climate adaptation. This technology enables us to make informed decisions on varietal selection and agroforestry, ensuring our estates remain productive and sustainable for decades to come.”

The collaboration leverages Deepflow’s Augmented Weather Stations to capture real-time environmental data with approximately 95% accuracy. This data is then processed by IndraWeather to provide hyperlocal forecasts essential for optimizing crucial farm operations.

  • Enhancing Quality and Operational Precision

Ms. Neleema Rana George, Head of Coffee Works & Technology at Kelachandra Coffee, detailed the operational benefits: “Precision is key to maintaining the specialty standards Kelachandra is known for. With real-time insights into rainfall, temperature, and humidity, we can now scientifically schedule irrigation and fertilization, rather than relying on historical averages. The system’s ability to predict weather windows helps us optimize harvesting and fermentation, directly enhancing our cup quality while stabilizing yields against climatic stress.”

During the pilot, the technology demonstrated strong predictive accuracy, with real-time weather data accuracy around 95% and forecast accuracy ranging from 80–88%. Rainfall tracking reached up to 92% during peak events. This high level of precision supports smarter labour scheduling, lower-chemical pest interventions, and an overall reduction in operational costs.

Atthri Anand, Managing Director, Deepflow Technologies, noted the significance of the partnership: “Partnering with a legacy grower like Kelachandra Coffee validates the critical role of deep-tech in modern agriculture. Our goal… is to provide granular, estate-level data that empowers growers to navigate microclimate variability. Seeing our forecast models achieve such high accuracy in the complex terrain of the Western Ghats proves that data-driven resilience is scalable and effective for the Indian coffee industry.”

The partnership also provides a foundation for financial resilience, as the collected data can be used to potentially trigger parametric risk insurance coverage, further securing the plantation against extreme weather events.

  • About the Partners

Deepflow Technologies: An agri-tech startup incubated at NSRCEL, IIM Bangalore, specializing in AI-powered weather intelligence and IoT solutions to enable climate-smart farming.

Kelachandra Coffee: A division of the historic Kelachandra Group (est. 1786), cultivating premium shade-grown Arabica and Robusta with globally recognized certifications, and exporting to key international markets including Japan, Germany, and the Middle East.

Némo Pop Wins World Aeropress Championship in Seoul

Posted on by Qahwa World

Seoul –  Qahwa World

Australia’s representative, Némo Pop, claimed the World Aeropress Championship title in Seoul, only weeks after securing the national championship in Melbourne.

This year’s Aeropress season concluded with 230 regional and national events held across 70 countries, bringing together more than 6,500 competitors.

In the final round, Némo competed against Switzerland’s Jan Ahrend, while India’s Dharun Vyas secured third place. The judging panel consisted of Jeon Jooyeon, Dylan Siemens, and Megan Wyper, who oversaw the decisive final brews.

The final was marked by intense anticipation as both competitors worked within a five-minute brewing window using the official championship coffee and Aeropress equipment provided by event partners.

Once the judges made their selection, Némo Pop was crowned the new world champion, continuing Australia’s strong track record in this competition.

The 2025 edition brought together 66 national champions, concluding a full year of planning, qualifiers, and coordination by organizers, volunteers, partners, and supporters.

Coffee Consumption Significantly Lowers Risk of Multiple Sclerosis

Posted on by Qahwa World

Dubai – Qahwa World

Multiple Sclerosis (MS), a severe and currently incurable autoimmune disease of the central nervous system, may have a new mitigating factor: coffee.

A rigorous systematic review and meta-analysis of multiple prior studies—combining data from over 4,500 participants—has found that individuals who regularly consume coffee are 22% less likely to develop MS compared to non-drinkers. This finding, published recently in the journal Neurodegenerative Disease Management, suggests a significant association between this common beverage and reduced risk for the debilitating condition.

  • Understanding the Disease

MS is defined by the immune system mistakenly attacking the protective myelin sheath surrounding nerve fibers in the brain and spinal cord. This damage disrupts communication between the brain and the rest of the body, leading to a host of symptoms including chronic fatigue, vision problems, numbness, and severe mobility issues.

While the precise cause of MS remains unknown, researchers believe it involves a complex interplay of genetic predisposition and environmental/lifestyle factors, such as smoking, diet, and Vitamin D deficiency. This new research suggests that simple dietary choices may play a crucial role in prevention.

  • The Strength of the Evidence

The meta-analysis, which combined the results of numerous papers, included a cohort of 2,193 individuals with MS and 2,344 people in the control group. Of the participants diagnosed with MS, 1,072 were identified as regular coffee drinkers.

Researchers suggest the neuroprotective effects of coffee—particularly the compounds found within—could be the mechanism behind the correlation. These compounds have been demonstrated to:

  1. Reduce systemic inflammation, a key driver of autoimmune attacks.
  2. Limit oxidative stress, protecting neural tissues from cellular damage.
  3. Decrease the activation of immune cells within the brain, potentially slowing the autoimmune response.
  • Important Caveats for Readers

Despite the compelling 22% reduction figure, the authors of the study urge caution in interpretation. They noted that the individual studies included in their review had heterogeneous results—some showing benefits, others showing no effect, and a few suggesting negative associations.

Therefore, while the pooled data suggests a strong protective link, it is impossible to draw generalized, causal conclusions at this time. The researchers stressed that more targeted, prospective research is essential to establish a definitive cause-and-effect relationship or to determine the optimal consumption levels for risk mitigation.

Nonetheless, these results align with a growing body of evidence linking the consumption of coffee to positive health outcomes in conditions where chronic inflammation is a major contributing factor.

 

The New Frontier of Flavor: Co-Fermentation and the Ethics of “Infused” Coffee

Posted on by Qahwa World

Dubai – Qahwa World

The specialty coffee sector is undergoing a radical transformation in post-harvest processing. The emergence of co-fermentation—the practice of introducing non-coffee organic substrates during fermentation—has created a new category of flavor profiles. This article explores the mechanics of this method, the regulatory challenges regarding allergens and labeling, and the philosophical debate defining the future of coffee authenticity.

  • 1. Defining the Terms: From Inoculation to Co-Fermentation

To understand the controversy, industry professionals must first distinguish between the varying levels of fermentation intervention. The terminology is often used interchangeably, which leads to market confusion.

Standard Fermentation: The natural microbial breakdown of mucilage by native yeast and bacteria found in the environment.

Controlled Inoculation: The introduction of specific, lab-grown strains of yeast (e.g., Saccharomyces or Lactobacillus) to guide the flavor profile towards consistency. This is widely accepted as an agronomic best practice.

Co-Fermentation (Additive Fermentation): The addition of foreign organic material—such as fruits, spices, hops, or essential oils—into the fermentation tank. The goal is to provide specific nutrients (substrates) for the microbes to metabolize, creating esters and aldehydes that bond with the coffee seed’s cellular structure.

  • 2. The Science of Substrates and “Mossto”

The mechanism behind co-fermentation is not merely “flavoring” in the traditional sense; it is metabolic engineering.

When a producer introduces a substrate like passion fruit or cinnamon, they are introducing simple sugars and specific acids. The microbial culture consumes these sugars and produces byproducts (flavor compounds). Because the coffee bean is porous and undergoing osmotic changes during fermentation, these compounds penetrate the green bean.

  • The Role of “Mossto”

A critical technique in this field, utilized by innovators like Edwin Noreña of Finca Campo Hermoso in Colombia, is the use of Mossto.

Definition: Mossto is the “must” or juice collected from a previous fermentation batch, rich in active enzymes and acclimatized microbes.

Application: Producers cultivate this starter culture and then add secondary ingredients (e.g., galaxy hops or dehydrated fruits). Noreña argues that this does not “mask” the coffee but amplifies existing precursors. For example, using a citric-heavy Mossto to enhance a varietal that already possesses citric notes.

  • 3. The Regulatory Vacuum: Allergens and Labeling

The most significant friction point in co-fermentation is not flavor, but safety and legality. Currently, the regulatory framework lags behind innovation.

  • The FDA and the “Kill Step”

In the United States, green coffee is a raw agricultural product. The FDA generally views the roasting process (which exceeds 400°F/200°C) as a validated “kill step” for pathogens like Salmonella. However, roasting does not reliably denature all allergenic proteins.

The Risk: If a producer co-ferments coffee with lactose, soy, or nuts to create a creamy mouthfeel, and fails to disclose this on the export documents, a consumer with a severe allergy is at risk.

The Labeling Gap: Current regulations do not strictly require “green coffee” bags to list ingredients other than coffee. This breaks the chain of custody, often leaving importers and roasters unaware of the additives used at the farm level.

  • 4. The Debate: Authenticity vs. Evolution

The industry is currently split into two philosophical camps regarding how these coffees should be categorized.

The Purist Argument: Critics argue that co-fermentation risks homogenizing coffee. If a producer can make a mediocre Castillo varietal taste like a top-tier Geisha by adding floral extracts during fermentation, it distorts the value of the genetic material and terroir. They demand these coffees be labeled as “Infused” or “Processed with Adjuvants” rather than “Specialty Coffee.”

The Innovator Argument: Proponents argue that coffee processing borrows from wine and beer (cider) traditions, where adjuncts are common. They view the fermentation tank as a canvas and argue that as long as the base material is coffee, the processing method is simply a tool for creativity and differentiation in a saturated market.

  • 5. Conclusion: The Path Forward

Co-fermentation is unlikely to disappear; the market demand for exotic, high-intensity fruit profiles is too strong. However, for the industry to mature, it must embrace Radical Transparency.

  • The future of high-end coffee likely involves a bifurcation:

Traditional Specialty: Focused on terroir, genetics, and low-intervention processing.

Engineered Specialty: Focused on co-fermentation, sensory design, and creative processing.

Both have a place on the shelf, provided the consumer knows exactly what is in the cup.

Three Types of Vietnamese Coffee Among the Top 10 Beverages in Southeast Asia

Posted on by Qahwa World

Dubai – Qahwa World

Three Vietnamese coffee drinks have been ranked among the top 10 beverages in Southeast Asia, according to a culinary ranking published by a specialized food platform. This recognition reflects Vietnam’s continued strong presence on the regional beverage map.

Iced milk coffee ranked third, described as a balanced blend combining strong coffee, condensed milk, and ice, creating a rich and appealing flavor. Traditionally, it is prepared using medium or coarse roasted coffee brewed through a drip filter, then mixed with condensed milk and served over ice. A modern version uses concentrated coffee with condensed milk.

Vietnamese black coffee took sixth place. Although black coffee is popular worldwide, the Vietnamese version stands out due to its unique coffee varieties and traditional roasting styles. Coffee was introduced to Vietnam in the nineteenth century, and the country later became one of the world’s leading producers of robusta beans. Robusta is known for its strong flavor and low acidity, and in some regions it is roasted with butter, sugar, or vanilla to enhance its taste.

Egg coffee from Hanoi also made it into the top 10. This drink is known for its rich and sweet taste, prepared with strong coffee topped with a creamy layer made from whisked egg yolk mixed with condensed milk until smooth and frothy. The recipe dates back to the 1950s.

Several other Vietnamese beverages appeared in the upper ranks, including lotus tea (ranked 12), frozen yogurt (23), apple wine (26), fermented rice wine (29), and sticky black rice wine (31). Innovative coffee creations such as salted coffee and coconut coffee were also included.

Thai red milk tea topped the list of the best 62 beverages in the region, while Malaysian white coffee ranked second.

In recent years, Vietnamese coffee has received significant international recognition in global newspapers and magazines, appearing in lists of the world’s best coffees and in cultural reports highlighting its unique flavors and preparation methods.

Coffee was introduced to Vietnam in 1857 and flourished in the central highlands, particularly robusta due to the favorable climate and soil. Today, coffee is a key industrial crop in Vietnam, grown on an area of about 680 thousand hectares.

Vietnam’s coffee exports saw remarkable growth in 2025. By November 15, total exports reached approximately 1.35 million tons, valued at 7.64 billion dollars, representing an increase of 14.6% in volume and 62.3% in value compared to the same period in 2024.

Vietnam: The Journey of Coffee Cultivation and Processing Knowledge Towards Global Recognition

Posted on by Qahwa World

Dubai – Qahwa World

The World Coffee Museum in Buon Ma Thuot, Dak Lak province, Vietnam, hosted the activities of the 2025 International Scientific Conference and Forum from December 5 to 6.

The conference was held under the theme: “Global Coffee Industry Value Chain – Global, Local, and Sustainable Development,” jointly organized by the Dak Lak Department of Culture, Sports and Tourism, Ho Chi Minh City University of Culture, UNESCO, and Yunnan University (China), and sponsored by the Trung Nguyen Group. The event attracted dozens of local and international experts, scientists, and managers.

In his opening speech, Associate Professor Dr. Lam Nhan, President of Ho Chi Minh City University of Culture, emphasized that coffee represents a strategic industrial crop and a source of pride for the people of Dak Lak and the Central Highlands. He noted its sensitivity to climate change and the necessity of transitioning from expanding cultivated areas to raising quality, increasing value, developing processing technologies, and managing the value chain.

The workshop is not limited to the scientific dimension; it represents a step toward formulating a new vision for developing Vietnamese coffee within the global value chain, through discussions on coffee heritage—from agricultural knowledge and processing to the culture of enjoyment—in addition to topics of technology, branding, environmental responsibility, and sustainable development.

The workshop also contributes to the preparation of the file on the “Knowledge of Coffee Cultivation, Processing, and Enjoyment in the Central Highlands,” to be submitted to UNESCO for inclusion in the List of Good Safeguarding Practices of Intangible Cultural Heritage.

  • Dak Lak… The Center of the Vietnamese Coffee Industry

Tran Hong Tien, Director of the Dak Lak Department of Culture, Sports and Tourism, stated that Buon Ma Thuot is the core of the coffee industry in Vietnam, noting that Dak Lak Robusta coffee is not just an agricultural crop, but a deeply rooted cultural symbol among the ethnic communities in the Central Highlands, preserved across generations.

The province aims to enhance the value of coffee heritage by integrating sustainable agriculture, the green economy, agri-tourism and cultural tourism, and creative industries, in line with UNESCO’s philosophy of community preservation and heritage-based development.

  • Practical Steps Towards UNESCO Listing

Tran Hong Tien mentioned that the Ministry of Culture, Sports and Tourism submitted a request to the Prime Minister for permission to prepare a scientific file on the intangible cultural heritage related to the “Knowledge of Dak Lak Coffee Cultivation and Processing.” The workshop is the first step in preparing this file, supported by 67 research presentations covering economics, society, culture, anthropology, heritage, coffee technologies, value chains, and sustainable development.

  • Indigenous Knowledge… Memory, Identity, and Culture

Delegates discussed axes including: cultural exchange through coffee, localization practices during integration periods, the role of coffee heritage in socio-economic and tourism development, and solutions for preserving and enhancing local knowledge in cultivation, processing, and drinking culture.

Experts believe that the knowledge of coffee cultivation and processing in Dak Lak goes beyond inherited traditional skills; it represents a shared system of values and identity that strengthens social bonds, supports sustainability, and provides livelihoods.

  • Towards a Community-Based Heritage Model

Associate Professor Dr. Le Thi Ngoc Diep from the University of Social Sciences and Humanities assessed that the coffee heritage in Buon Ma Thuot is developing in the unique context of Dak Lak’s central position in the Vietnamese coffee industry. She considered integrating coffee with the concepts of “heritage” and “local identity” an effective strategy to enhance value in the global market. She emphasized the necessity of a community-based heritage model that ensures local residents’ participation in managing and investing in heritage while maintaining a balance between tourism and authenticity.

  • Notable Success and Broad Cultural Participation

The workshop concluded with participants commending the outcomes. Tran Hong Tien affirmed that the event constituted a first step in preparing the file for UNESCO heritage listing and contributed to presenting new visions for globally promoting the status of Dak Lak coffee as a symbol of living heritage and a sustainable green economy.

The event featured Zén coffee tasting sessions, visits to coffee farms, and an introduction to the three coffee civilizations: Ottoman, Roman, and Zén, alongside a tour of the World Coffee Museum.

  • Dak Lak on the Global Heritage and Creativity Map

This forum represents a bridge between heritage and contemporary creativity, enhancing the position of Dak Lak – “Vietnam’s Coffee Capital” – on the map of world cultural heritage and creative industries.

BBC News: ‘Best café in Liverpool’ to close after 30 years

Posted on by Qahwa World

Dubai – Qahwa World

A popular family-run café in Liverpool city centre, Maggie May’s, is set to close its doors permanently after three decades in business. The café, located on the busy Bold Street, famously counted Liverpool legend Sir Kenny Dalglish and actor Ralph Fiennes among its patrons.

Maggie May’s, established in 1995 by Susan and John Lea, maintained a traditional approach, avoiding contemporary culinary trends. The establishment was well-known for its regional dishes, particularly its “scouse”—a traditional meat and potato stew.

After thirty years, the Lea family has confirmed the closure, citing the demanding hours and the physical toll of running the business.

Carly Lea, who helped run the café with her parents, told the BBC that while leaving would be difficult, “the time was right.”

“We’re all getting that little bit older, we’re all getting a little bit weary,” she stated, adding that the intense daily shifts, often exceeding 12 hours, had “taken its toll.”

“The café could go on but physically we feel as though we can’t go on—which is unfortunate but also it’s very, very real and that’s ultimately the main reason,” she explained.

Ms. Lea attributes the café’s enduring success to “sticking to what we know,” focusing on traditional local food rooted in her mother’s experience as a pub cook before founding the business.

  • Memorable Moments

Reflecting on the café’s history, Ms. Lea described serving Sir Kenny Dalglish on several occasions as a “personal highlight.” A standout moment was also serving BAFTA-winning actor Ralph Fiennes in 2023, who stopped for a drink while playing the lead in a local production of Macbeth.

Ms. Lea recounted the encounter, noting that she was “starstruck” by the Harry Potter star. “I think I was quite starstruck because it was like: ‘that’s Voldemort’,” she said.

For regular customers, the news has been met with disappointment. Anthony McDowell, 54, a patron since the café opened, expressed his deep sadness.

“I walk past about four other cafés to get here, it’s only one café in town for me,” Mr. McDowell told the BBC. “I’ve known the family for years and they’re a lovely family, and they’ve spent a lot of hard-working years and I can understand the reasons.”

Carly Lea admitted she was surprised by the emotional response to the announcement, saying it has been “very emotional” with people telling them they are “heartbroken.”

Maggie May’s is scheduled to serve its final customers on Christmas Eve.

Russian Cities Where Coffee Spending Is Highest

Posted on by Qahwa World

Moscow — Qahwa World

New analysis from the fiscal data operator “Platforma OFD” shows significant differences in how much residents of Russia’s largest cities spend on coffee. Among million-plus cities, Chelyabinsk recorded the highest average coffee-shop bill in September and October, reaching 610 rubles per visit.

St. Petersburg ranked second with an average of 603 rubles, followed by Novosibirsk, where the average check reached 597 rubles.

Other major cities also demonstrated elevated spending levels:

Moscow — 564 rubles

Krasnoyarsk — 506 rubles

Krasnodar — 501 rubles

Residents of several cities spent slightly below 500 rubles per order:

Rostov-on-Don — 494 rubles

Kazan — 477 rubles

Volgograd — 470 rubles

Yekaterinburg closed the top ten with an average of 467 rubles.

More moderate spending was observed across the Volga region. Average coffee-shop bills were reported as follows:

Ufa — 465 rubles

Samara — 462 rubles

Perm — 453 rubles

Nizhny Novgorod — 437 rubles

Voronezh placed fifteenth, with an average check of 427 rubles.

According to Dmitry Batyushenkov, CEO of Platforma OFD, growth potential in the coffee market is increasingly concentrated in regional cities. He noted that residential districts continue to offer numerous suitable locations for new coffee shops, creating additional opportunities for expansion.