Author: Qahwa World

Top 10 U.S. Cities Thriving in Coffee Culture

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Dubai – Qahwa World

Portland, Oregon, alongside several cities in Florida and California, has been named among the top destinations for coffee enthusiasts, according to new research by WalletHub. The study, released ahead of National Coffee Day on September 29, compared the 100 largest U.S. cities across 12 key metrics, from the number of cafés and coffee shops per capita to household spending and average coffee prices.

Coffee remains the most popular beverage among American adults after bottled water. A recent report from the National Coffee Association (NCA) revealed that 66% of U.S. adults drink coffee daily, consuming nearly three cups per person on average.

Portland Leads the Nation

Portland ranked first overall, thanks to what WalletHub described as “an extremely high number of affordable coffee shops rated at least 4.5 out of 5 stars.” The city also placed eighth for coffee shops per capita offering free Wi-Fi. On average, Portland households spend $192 annually on coffee, ranking 20th nationwide. Nearly a quarter of residents own an electric grinder, while 27% have single-cup brewing machines.

Orlando, Long Beach, Miami, and Seattle in the Top Five

Orlando, Florida, claimed second place with households spending more than $154 annually on coffee and a vibrant schedule of coffee events. The city also has the highest number of donut shops per capita, reinforcing its reputation as a hub for caffeine and sweet pairings.

Long Beach, California, came in third, driven by an active café scene and strong consumer interest in coffee searches online. Residents spend about $171 per year on coffee, and the city ranks high in ownership of espresso machines and grinders.

Miami, Florida, and Seattle, Washington, rounded out the top five, highlighting the diversity of coffee cultures across different regions of the country.

Broader Coffee Trends Across the U.S.

Pittsburgh, Pennsylvania, was noted for having the most cafés per capita, while New York City had the fewest. Other cities including Las Vegas, Honolulu, San Diego, and San Francisco tied for first in terms of affordable, highly rated coffee shops per capita.

Industry experts said the findings reflect not just availability but also deeper cultural shifts. John Surdyk, director at the Wisconsin School of Business, highlighted how higher quality beans, improved roasting, and drink customization have transformed coffee into a premium cultural product. He also pointed to the influence of social media and the pandemic in reinforcing at-home coffee habits.

Erick P.C. Chang, associate professor at Arkansas State University, added that younger generations increasingly view coffee and tea as healthier alternatives to sugary soft drinks, with lower alcohol consumption trends further driving demand. He noted that the rise of Starbucks, ready-to-drink products, and single-serve machines like Keurig and Nespresso has brought café-quality coffee into homes nationwide.

Top 10 U.S. Cities for Coffee Lovers

  • Portland, Oregon
  • Orlando, Florida
  • Long Beach, California
  • Miami, Florida
  • Seattle, Washington
  • Tampa, Florida
  • San Francisco, California
  • Austin, Texas
  • Oakland, California
  • Pittsburgh, Pennsylvania

Source: WalletHub study of the 100 largest U.S. cities across 12 coffee-related metrics.

Health Differences Between Hot, Cold, and Iced Coffee

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Dubai – Qahwa World

A recent study, drawing on data from Free Well Health and scientific research published in the journal Foods (Thomas Jefferson University – 2020), revealed clear differences between hot, cold, and iced coffee in terms of health value, flavor profile, and caffeine levels.

The study noted that all three types contain important antioxidants, but choosing the most suitable one depends on individual factors such as caffeine tolerance, preparation method, and additives like sugar and milk, which can increase calorie content and turn coffee into something closer to a liquid dessert.

Acidity and Nutritional Value

The research showed that cold brew coffee is slightly less acidic than hot brew at the same roast level, but the difference did not exceed 0.2 to 0.34 pH units. Darker roasts had the most significant effect in reducing acidity, making them a better choice for those sensitive to acids.

Hot coffee was also found to be richer in antioxidants, with levels remaining stable even with darker roasts. In contrast, antioxidant capacity in cold brew decreased as roast levels darkened. The study also revealed that hot coffee contained higher total dissolved solids (TDS), giving it a fuller body and more pronounced flavors, while cold brew offered a smoother texture and lower acidity, making it gentler on the stomach and teeth. Iced coffee, meanwhile, is essentially hot coffee that has been cooled and served with ice, offering refreshment without major changes in nutritional value.

Caffeine content remained similar across all three types when brewed in the same proportions, with averages of about 205 mg in a large cold brew compared to roughly 165 mg in iced coffee, while hot coffee was closer to the iced version. This indicates that cup size and coffee-to-water ratio play a bigger role in caffeine strength than the brewing method itself.

What Does This Mean for Coffee Lovers?

For those who want less acidity: A medium or dark roast is the best option, with cold brew providing a slightly lower acidity than hot.

For those focused on antioxidants: Hot brewing remains more consistent across roast levels.

For those seeking smoothness and mildness: Cold brew delivers a softer texture and lower acidity but is generally less concentrated.

For those worried about caffeine: There’s no major difference between hot and cold brews; cup size and ratio matter more.

In conclusion: The main differences among hot, cold, and iced coffee lie in acidity, antioxidant content, and texture, while caffeine remains largely unchanged — giving consumers the freedom to choose based on taste preference and health needs.

Coffee Tasting in Colors… An Innovative Experience in Dubai

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Dubai – Qahwa World

I received an invitation from my friend Kobi Tolentino to attend an unusual coffee tasting session. In his invitation, he referred to it as a “coffee tasting in colors”—something I had never heard of before. Upon arriving at the venue, Scarab Café in Al Qusais, Dubai, it became clear that I was about to experience something entirely new: a modern approach to coffee designed by this young company to introduce people to coffee and make the selection process easier through the use of colors.

The event began with a welcoming speech by Mr. Walid Ibrahim, the company’s General Manager. He spoke about his technical background and how he entered the world of coffee, recalling his very first business venture, which started within his family when he persuaded them to buy his personal computer. At that time, the price of a computer was equivalent to that of a small car, like a Fiat—an important investment and a big step for them.

He explained: “I felt capable of achieving something, and from that moment I began. I worked for a while as an entrepreneur in the tech field, and coffee was not initially the main activity I envisioned. But about fifteen years ago, my passion for coffee gradually began to grow, until I felt I could do something real in this field, even if I wasn’t sure exactly what it would be.”

He added: “About eighteen months ago, I realized the time had come to take bold steps, and I decided to turn the ‘Escara’ project into a tangible reality rather than just an idea on paper. That’s where the journey began—early attempts to discover what we could offer, and to identify what would set us apart in the market. We didn’t want to be just another roastery or café.”

He continued: “In fact, it all started in my garage with the team, just like any other startup. We experimented and tasted what we could produce. We invested heavily in ourselves, buying coffee and equipment on our own. Even the large roasting machine took between nine and eleven months to be manufactured and delivered. It took time and effort, but we brought everything together and made it happen here.”

He concluded: “What we aim to provide is not just coffee, but an entirely different experience. We focus on transforming the customer’s journey with coffee, and everything we do revolves around that. The customer is at the core of our work, and we care about them 100%.”

Afterwards, our friend Kobi Tolentino guided us through an engaging lecture, followed by a practical exercise: a coffee tasting in colors. We began to connect colors with flavors and discovered how colors could open up a new gateway to sensory evaluation and a deeper understanding of the coffee world. The experience was truly fascinating and demonstrated how innovation can add an entirely new dimension to coffee culture in Dubai and the wider region.

As Kobi Tolentino noted during the lecture: “Colors are not a substitute for established tasting standards, but rather a simple and friendly entry point that helps people express what they taste more easily.”

Project Background

The idea of “coffee in colors” combines traditional sensory evaluation with color associations to create a more accessible and engaging experience for the public. Research conducted by Scarab revealed that the color brown dominates most tasting sessions, linked to fundamental notes like roast, nuts, and cocoa. By contrast, yellow emerged as a marker of bright acidity in coffees from Honduras and Costa Rica, while pink was tied to delicate floral and fruity notes in some Colombian Gesha varieties.

More “exotic” colors, such as blue and purple, also appeared, representing freshness and dark fruit notes. However, they rarely dominated the tasters’ perceptions. Through this framework, Scarab aims to make evaluation more intuitive, inclusive, and precise, while maintaining professional standards in specialty coffee.

Dubai as a Hub for Coffee Innovation

This experience is not an isolated case. Dubai has become a regional hub for specialty coffee, hosting competitions, championships, and a wave of innovations that are reshaping the way coffee is understood and enjoyed. The “coffee in colors” initiative is a distinctive addition, proving that the city is not only a meeting place for coffee lovers but also a true laboratory for innovative ideas that could redefine the future of the industry.

Barista Terminology | Episode 16: Common Coffee Brewing Mistakes and How to Fix Them

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Qahwa World continues its “Barista Terminology” series, reaching today the fourteenth instalment of this educational journey dedicated to enhancing the professional and cultural knowledge of baristas.

Even skilled baristas can make mistakes — but every mistake is a learning opportunity. Recognising and correcting errors during the brewing process ensures a more consistent and enjoyable cup. Here’s a guide to the most frequent mistakes and how to fix them.

1. Incorrect Grind Size

• Problem: Too fine = over-extraction (bitter); too coarse = under-extraction (sour, weak).

• Fix: Adjust grinder based on brew method and taste. Espresso needs fine, French press needs coarse.

2. Wrong Water Temperature

• Problem: Too hot can burn the coffee, too cold leads to flat, under-extracted brews.

• Fix: Keep water between 90–96°C for optimal extraction.

3. Poor Water Quality

• Problem: Tap water with high minerals or chlorine can spoil flavor.

• Fix: Use filtered water with balanced mineral content.

4. Wrong Coffee-to-Water Ratio

• Problem: Too much coffee = overly strong and muddy cup; too little = weak, flavorless.

• Fix: Use scales to measure. Standard is about 1:16 (1 gram coffee to 16 grams water).

5. Uneven Distribution or Tamping

• Problem: Leads to channeling in espresso (water bypasses coffee).

• Fix: Distribute grounds evenly and apply consistent, level tamp pressure.

6. Inconsistent Brew Time

• Problem: Too fast = under-extracted; too slow = over-extracted.

• Fix: Control pour rate, grind size, and water contact time.

7. Dirty Equipment

• Problem: Residue from oils and old coffee affects flavor.

• Fix: Clean all tools daily — portafilters, carafes, grinders, etc.

8. Using Stale Coffee

• Problem: Loss of aroma, dull taste.

• Fix: Use fresh, well-stored coffee roasted within the past 2–4 weeks.

9. Ignoring Bloom in Manual Brewing

• Problem: Trapped CO₂ affects even extraction.

• Fix: Pre-wet grounds for 30–45 seconds before continuing pour.

10. Rushing the Process

• Problem: Skipping steps or brewing in a hurry lowers quality.

• Fix: Practice patience and precision. Great coffee rewards attention to detail.

 

Related Stories:

Barista Terminology | Episode 14: Coffee Origins and Their Flavour Profiles

Barista Terminology | Episode 13: Espresso Machine Components Explained

Barista Terminology | Episode 12: Brewing Equipment Maintenance & Hygiene

Barista Terminology | Episode 11: Milk-Based Coffee Drinks

Barista Terminology | Episode 10: Advanced Concepts

Barista Terminology | Episode 9: Sensory Evaluation

Barista Terminology | Episode 8: Customer Service Language in the Café

Barista Terminology | Episode 7: Water & Temperature Control

Barista Terminology | Episode 6: Grind & Extraction Variables

Barista Terminology | Episode 5: Milk Texturing & Latte Art

Barista Terminology | Episode 4: Brew Methods Explained

Barista Terminology | Episode 1: The Coffee Bean – From Seed to Roast

Barista Terminology | Episode 2: Barista Tools & Equipment

Barista Terminology | Episode 3: Espresso Basics

 

 

China Coffee Market Set to Surpass $45 Billion by 2032 as Demand Soars

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Dubai – Qahwa World

China’s coffee market is experiencing a remarkable surge, driven by shifting consumer habits and rapid retail expansion. The market was valued at USD 20.9 billion in 2024 and is projected to more than double to USD 45.5 billion by 2032, reflecting a compound annual growth rate (CAGR) of 10.19% between 2025 and 2032. This growth marks a profound transformation in a country long dominated by tea culture, positioning coffee as a rising force in the beverage sector.

Coffee production in China is concentrated in Yunnan, which accounts for over 60% of national output, followed by Hainan and smaller contributions from Fujian. Despite these efforts, the domestic supply remains insufficient to meet demand, leaving the country heavily reliant on imports. This has prompted both government agencies and private companies to invest in research and development aimed at boosting productivity and improving quality. Instant coffee continues to hold the largest market share due to its convenience, while ground coffee and whole beans are expanding as consumer tastes diversify.

Retail competition is intense, with international and domestic chains reshaping the landscape. Starbucks now operates more than 3,300 stores across China, while Luckin Coffee is racing ahead with plans to open 10,000 outlets, supported by a digital-first model tied to WeChat. This strategy not only simplifies ordering but also enables data-driven insights into consumer behavior. Meanwhile, Manner Coffee has captured younger professionals by pricing its drinks up to 40% lower than Western rivals and offering eco-conscious incentives such as discounts for reusable cups. Costa Coffee, on the other hand, leans on product localization, tailoring flavors to match regional preferences, with noticeable differences between its Beijing and Shanghai menus.

E-commerce has emerged as a critical growth driver, with Alibaba’s Tmall commanding a 56.6% share of online coffee sales, followed by JD.com at 24.7%. This dominance highlights the growing importance of digital platforms as consumers increasingly purchase both imported and domestic coffee products online.

The competitive landscape is anchored by major global and local players including Nestlé, Starbucks, Luckin Coffee, Gloria Jean’s, Kraft Heinz, Coca-Cola, JAB Holding, and Luigi Lavazza, alongside domestic firms such as Hainan LISUN and Dehong Hogood Coffee. Each is striving to consolidate its position through geographic expansion, product innovation, and stronger consumer engagement strategies.

Looking ahead, analysts predict that growth will not only be quantitative but also qualitative, as trends in sustainability, functional beverages like protein coffee, and digital integration reshape the industry. With a projected CAGR of 10.19% and consumer demand accelerating at unprecedented speed, China is on track to establish itself as a global powerhouse in the coffee industry, blending its growing domestic production with a robust import market to satisfy a rapidly evolving consumer base.

International Coffee Organization Launches Comprehensive Guide to Celebrate International Coffee Day 2025

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The International Coffee Organization (ICO) has released a comprehensive guide to help individuals and institutions celebrate International Coffee Day 2025, taking place on October 1st under the theme “More Than Ever: Embracing Collaboration for Collective Action.” The guide highlights that coffee is not just a beverage, but a symbol of cooperation and collective effort, from the farm to the consumer’s cup.

What Does the Guide Include?

The ICO has prepared a communications toolkit featuring:

✅ Customizable campaign images

✅ Social media graphics

✅ Posters and banners

All materials are available in English, French, Spanish, and Portuguese, and can be downloaded directly from the ICO’s official website to help spread a unified global message.

Join the Campaign with #ICD2025

The ICO invites everyone to participate in the digital campaign by completing the phrase:

“Coffee is Collaboration because…”

and sharing it across social media platforms using the official hashtag #ICD2025.

The Message for 2025

In its statement, the ICO emphasized: “The true power of the coffee sector lies in the unity of all its actors – from producers to consumers. Collaboration is what makes coffee a vital part of solutions to economic and social development. In 2025, a year full of challenges, we reaffirm our commitment to walk side by side for the common good.”

A Global Call to Action

Through this guide, International Coffee Day becomes more than a symbolic celebration. It offers practical tools and opportunities for engagement, from sharing campaign visuals and organizing local events to telling personal coffee stories that reflect the spirit of collaboration.

With this guide, the ICO empowers everyone — from cafés and companies to individuals — to join the global movement of celebrating coffee and embracing collaboration more than ever.

From America to Europe: Starbucks Continues Store Closures

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Dubai – Qahwa World

In less than two days, Starbucks’ downsizing plan has expanded from North America to Europe. After announcing yesterday the closure of hundreds of stores in the United States and Canada, the company today revealed further closures in the UK, Switzerland, and Austria, underscoring the challenges facing the world’s largest coffee chain.

Starbucks’ EMEA division confirmed that a review of its company-owned stores in Europe, the Middle East, and Africa has resulted in a decision to shutter outlets in three key European markets. The company did not disclose how many stores will close or the exact timeline but stressed the move is part of a broader strategy to align store formats with customer traffic and profitability.

This announcement comes just one day after the company said it would close around 400 stores in the U.S. and Canada and cut 900 non-retail jobs as part of a $1 billion restructuring plan. Read yesterday’s report here

Numbers Tell the Story

Starbucks currently operates nearly 5,000 stores across 42 countries in the EMEA region. The UK is its largest market, with 1,416 stores (521 company-owned). Switzerland has 49 company-owned outlets, while Austria operates 21.

The financial strain is evident in recent results: UK revenues fell 4% year-on-year to £525.6m ($668.9m) for the year ending September 2024, with a pre-tax loss of £35.2m ($44.8m). Across EMEA, revenues declined 9%, gross profit fell 5%, and operating profit dropped 16%.

“Back to Starbucks” Strategy

The closures form part of CEO Brian Niccol’s Back to Starbucks strategy, first launched in late 2024, which aims to return the brand to its “coffeehouse roots.” The strategy emphasizes simpler menus, stronger barista engagement, and encouraging customers to spend more time in stores.

Despite the retrenchment, Starbucks insists it remains committed to expansion. The company plans to open 80 new UK stores and 150 additional EMEA outlets by the end of the current fiscal year on 30 September 2025, with a pledge to return to net positive store growth across the region in 2026.

COCOA IS NEW GOLD

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By, SERKAN ORAL

I was visiting the International Sweets and Snacks Fair – Middle East (ISM Middle East) at DWTC last week and was impressed by what I realized about cacao and chocolate.

I talked with manufacturers, investors, and traders about the sweet sector. Shortly, this is important for Dubai.

FROM $4,600 TO $12,900 PER TONNE IN JUST 5 YEARS

In 2024, cocoa prices soared to a record high of over $12,900 per tonne, marking a 180% increase and outpacing gains in gold and silver.

The chocolate market in the UAE has expanded rapidly in recent years.

As of the latest figures, the market is estimated to be worth over $400 million, with an annual growth rate that reflects both increased consumption and variety in offerings.

There is high disposable income, a strong hospitality and tourism sector, gift-giving traditions, especially during Ramadan and Eid, and rising interest in premium and artisanal chocolates.

DUBAI CHOCOLATE IS A STAR

I had the chance to taste camel milk chocolates and luxury date-filled sweets as well as famous Dubai chocolate.

From Humble Beginnings To A Confectionery Capital

A few decades ago, chocolate in the UAE was largely an imported commodity—a status symbol gifted to friends and clients or served at weddings.

Local production was minimal, and supermarket shelves offered little more than global brands.

Then came a shift. As the UAE developed into a global business and tourism hub, demand for unique, high-end chocolate experiences began to rise.

Expatriates from Europe, North America, and beyond brought their own chocolate traditions. Entrepreneurs saw opportunities to blend these traditions with local tastes, introducing products like date-filled chocolates, saffron-infused truffles, and camel-milk bars.

Today, Dubai and Abu Dhabi each host a thriving community of chocolatiers, from stalwart luxury names to up-and-coming ateliers.

Walk into any International Sweets and Snacks Fair in Dubai and you’ll find entire sections dedicated to chocolates.

Brands like Patchi, Godiva, Bateel, Forrey & Galland, and Coco Jalila have flagship stores here.

Local companies are now competing on an international level, using world-class packaging, rich ingredients, and innovative flavors.

Cocoa is running low in top producers like Congo, Ivory Coast & Ghana, and storms, disease, and crop challenges are pushing prices higher.

Hedge funds have taken notice, with over $8.7 billion invested in cocoa futures, contributing to the price rally.

Events like these keep Dubai on the map as the confectionery capital of the region. It’s clear: chocolate has become both a local passion and a tourist attraction.

Market Trends in UAE Confectionery

  • Health-conscious chocolates: Low-sugar, keto, vegan, and gluten-free variants are growing in popularity.

  • Luxury packaging: Presentation is just as important as taste in the UAE market.

Chocolate Consumption in UAE

Chocolate consumption in the UAE is among the highest in the Middle East. On average, a person in the UAE consumes around 2.5 to 3 kilograms of chocolate annually.

Middle East Chocolate Demand

Zooming out, the Middle East chocolate demand is rising rapidly.

The UAE is often the launchpad for chocolate brands entering the region, thanks to its global connections, infrastructure, and international audience. From Dubai, brands expand into neighboring countries like Saudi Arabia, Kuwait, Qatar, and Oman.

According to several market reports, the GCC chocolate market size is projected to surpass $2 billion by 2027, and the UAE will play a significant role in that growth.

Abu Dhabi Chocolate Companies on the Rise

While Dubai often gets the spotlight, Abu Dhabi is not far behind. The capital city is witnessing a quiet revolution in luxury confectionery.

GCC Chocolate Market Size and Regional Trends

The GCC chocolate market includes countries such as Saudi Arabia, Kuwait, Bahrain, Oman, Qatar, and the UAE. Collectively, these nations represent a lucrative market for both mass-produced and high-end chocolate.

Brands like Forrey & Galland, Patchi, Bateel, and Al Nassma offer chocolates that could easily be considered luxury items. Prices can range from AED 100 to over AED 1,000 per box, depending on customization and exclusivity.

UAE consumers, particularly in Dubai and Abu Dhabi, don’t just buy chocolate — they invest in it as part of hospitality, branding, or celebration.

Chocolate Importers in the UAE

Chocolate importers in the UAE bring in products from Switzerland, Belgium, France, and Italy. Some of the most well-known imported brands include:

  • Lindt

  • Ferrero Rocher

  • Godiva

  • Neuhaus

  • Ghirardelli

At the same time, local brands repackage or mix imported ingredients with regional flavors like saffron, cardamom, dates, rose water, and nuts.

With worldwide chocolate consumption on the rise, cocoa is establishing itself as a key investment opportunity.
Are investors in the Middle East prepared to seize it?

Nestlé Appoints Alfonso Gonzalez Loeschen as New Nespresso CEO

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Nestlé has named Alfonso Gonzalez Loeschen as the new CEO of Nespresso, effective 1 November 2025.

Loeschen, who has served as CEO of Nespresso North America since January 2020, succeeds Philipp Navratil. Earlier this month, Navratil was promoted to CEO of Nestlé Group following the dismissal of Laurent Freixe.

Since joining Nestlé in 1992, Loeschen has held multiple senior positions, including General Manager for Nestlé Puerto Rico (2012–2014) and Chief Marketing Officer at Nespresso (2015–2019). With his new role, he will also join Nestlé’s Executive Board.

Under his leadership in North America, Nespresso successfully expanded its Vertuo system across the US, Canada, and Mexico, achieving double-digit growth in both sales and volume. Nestlé praised Loeschen’s track record, citing his ability to drive performance and inspire teams.

“Alfonso’s extensive expertise and deep understanding of the portioned coffee category, along with his results-focused approach and talent to inspire teams, will enable him to drive performance and execution,” said Navratil.

Founded in 1985, Nespresso now operates in 81 markets and runs more than 800 retail boutiques across 76 countries.

The appointment is the latest in a series of leadership changes at Nestlé. In addition to Freixe’s dismissal and Navratil’s promotion, Nestlé announced that Pablo Isla will take over as Chairman on 1 October 2025—seven months earlier than planned—after Paul Bulcke agreed to step down following investor pressure over his leadership and decision-making.

Starbucks to Close Hundreds of Stores and Cut Thousands of Jobs in a $1bn Austerity Plan

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Starbucks is preparing to write off $1bn in costs and assets by closing hundreds of stores in North America and making further corporate layoffs.

Between June and the end of September, 400 US and Canada stores deemed unprofitable and unsuitable for refurbishment were closed or slated for closure. US store managers will find out this week if their outlet has been added to the list, extending cuts that have so far focused on takeaway-only stores.

However, in an open letter to employees, Starbucks CEO Brian Niccol announced that hundreds more sit-in stores deemed unsuitable for refurbishment under the Back to Starbucks strategy would also close. Starbucks has sought to move away from “overly transactional” takeaway stores and focus on longer dwell-time visits and more personalised service as part of a major strategy to reverse faltering sales in the US.

“We have identified coffeehouses where we’re unable to create the physical environment our customers and partners expect, or where we don’t see a path to financial performance, and these locations will be closed,” Niccol said in his letter.

Niccol forecasts that Starbucks will end its fiscal year with nearly 18,300 company-operated and licensed stores across North America, down from 18,734 at the end of its third quarter ended 30 June 2025. The Seattle-based coffee chain, which has posted six consecutive quarters of like-for-like sales decline in the US, plans to return to positive outlet growth across North America next year, as well as modernise more than 1,000 US stores — 10% of its company-owned US locations.

Niccol has also announced further layoffs, just seven months after announcing plans to cut 1,100 corporate jobs across its global business. Approximately 900 non-retail roles will be axed as the coffee chain seeks to prioritise investment in retail operations.

“These steps are to reinforce what we see is working and prioritise our resources against them. We will continue to carefully manage costs and stay focused on the key areas that drive long-term growth,” Niccol added.

In a separate SEC filing, Starbucks said $450m of the total $1bn costs will be allocated to exiting leases early, with a further $400m on the disposal of company-operated store assets. The remaining $150m will be allocated to severance and staff support packages.

In July 2025, Starbucks reported 2% year-on-year net revenue growth in North America to reach $6.9bn. However, the coffee chain saw third quarter like-for-like sales and comparable transactions both declined.

New Barista Training Center Launched in Dubai

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Dubai – Qahwa World

Raw Coffee Company, in collaboration with Milk Lab, inaugurated a new Barista Training Center on Thursday at Raw Coffee’s headquarters in Dubai’s Al Quoz Creative District. This step marks the beginning of a new chapter in barista education, where specialty coffee meets expertly crafted milk.

The opening ceremony, attended by officials, industry leaders, hospitality professionals, and specialized media, featured Kim Thompson, co-founder of Raw Coffee Company, who outlined the background of the initiative, saying: “We place great importance on collaboration between brands that share the same values. Recently, we began working with Sage, a manufacturer of excellent coffee machines. However, we noticed complaints from customers because the coffee being used was not always suitable. This highlights the importance of partnerships and the need for alignment between machines, coffee, and training. We also discovered Milk Lab, and it was not only about improving taste but also about their commitment to sustainability. Mr. Murad Jankat, Head of JAR Foods Middle East, proposed the idea of dedicating a training center to plant-based milks, and we welcomed this step. We believe that success lies in the person standing between the machine and the customer, who manages all the variables.”

For his part, Peter Brown, International Business Development Director at Milk Lab, emphasized that the brand, which will celebrate its 10th anniversary this October, was founded to solve a genuine problem: “When almond milk was introduced in Australian supermarkets in 2013, it became popular among health-conscious consumers. But it didn’t work well in coffee — it would curdle due to acidity. That’s why Milk Lab invested 12 to 18 months in research and development, involving experts from across the coffee sector — baristas, roasters, café owners, and Q-Graders — to create a product designed specifically for coffee.”

He added: “Since then, we have expanded to offer a variety of options including almond, soy, dairy, lactose-free, and others, while always keeping coffee as the hero. Our motto is Made for Baristas, and today we are present in more than 30 markets. In the Middle East, almond milk accounts for about 55% of the market. Our strategic partner JAR has played an important role in raising awareness of the brand across the GCC and Jordan. We are not trying to be everything to everyone; our focus is to be the leader in milk designed for specialty coffee, while continuing to invest in the professional community that supports this industry.”

From her side, Purity Kariuki from Raw Coffee Company said: “Training has always been at the heart of our business. Excellent equipment and great products mean nothing without well-trained people. Traditionally, training programs focused on dairy milk, as it is stable, easy to use, and does not overpower coffee flavors. Plant-based milks, however, often produced inconsistent results — almond could be overpowering, soy could curdle, and coconut could be watery. Our partnership with Milk Lab changed that. We began pairing specific coffees with specific milks: coconut with fruity Ethiopian coffees, oat with our house blend for its sweetness and creaminess, and almond as a balanced option. This led us to launch a dedicated training program — starting with our B2B partners and later opened to a wider audience — to share this knowledge and raise coffee quality standards.”

Meanwhile, Matt Toogood, CEO of Raw Coffee Company, stressed the complexity of the market, saying: “The coffee market in Dubai and the Middle East is crowded and complex, and consumers are often confused about what specialty coffee truly means. This is why the idea of a School of Milk was created — to raise standards, provide clarity, and strengthen the sector as a whole. This collaboration is not only about combining coffee with milk; it is a practical step to advance the industry, making it clearer, more sustainable, and higher in quality for everyone.”

For his part, Murad Jankat, Head of JAR Foods Middle East, noted that Milk Lab adapts its products to the preferences of different regions — including Levantine consumers frequenting Dubai cafés — to ensure the best alignment between milk styles and local coffee offerings. Raw Coffee Company, led by Purity and her team, will manage the training programs and oversee the new center in line with the needs of the regional market.

US Congress Moves to Exempt Coffee from Tariffs

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Dubai – Qahwa World 

A bipartisan bill titled the “No Coffee Tax Act” has been introduced to the United States Congress, aiming to repeal tariffs placed on coffee imports under the Trump administration.

The United States is the largest coffee importer in the world, with production limited only to Hawaii and Puerto Rico. Yet, tariffs currently affect major exporting nations. Goods from Brazil face a 50% tariff, Vietnam 20%, India 50%, Mexico 25%, and Indonesia 19%, all above the administration’s base rate of 10%.

The bill, sponsored by Nebraska Representative Don Bacon and California Representative Ro Khanna, has already drawn support from Virginia’s Don Beyer and New Hampshire’s Maggie Goodlander.

Bacon emphasised that taxing a crop not grown at scale in the US is harmful to consumers: “Families across America are already paying 21% more for coffee. Tariffs on a product we cannot produce commercially only make things worse. They are simply a tax on consumers, raising costs without creating jobs.”

He further highlighted that Congress, under Article One of the Constitution, holds tariff-setting authority, and this legislation reasserts that power.

If passed, the bill would exempt coffee—green, roasted, decaffeinated, husks, skins, and substitutes containing coffee—from any tariffs imposed after January 19, 2025.

The US coffee industry has strongly supported the measure, arguing that coffee cannot be grown at a scale sufficient to meet demand. A petition launched by roaster Coffee Bros in April 2025 has already gathered nearly 15,000 signatures.

Khanna compared the tariffs to Britain’s tax on tea before the American Revolution: “Americans started a revolution over a tax on tea. Today, US coffee prices have surged in part due to these tariffs. Our bipartisan bill is simple—it removes Trump’s tariffs on coffee to bring down costs.”

According to Reuters, the legislation is expected to be formally introduced on Friday. Bacon expressed optimism that the measure would not only reduce prices for consumers but also prompt a wider debate on Congress reclaiming its constitutional role in tariff policy.