Category: News

Dubai to Host First-Ever Nuova Simonelli Technicians Competition

Posted on by Qahwa World

Nuova Simonelli is set to launch the first edition of its Technicians Competition on April 29 in Dubai, bringing a unique spotlight to the professionals who keep espresso machines running at their best. Organized in collaboration with REPA, Cafetto, the Specialty Coffee Association (SCA) UAE Chapter, and BWT, the event will take place at the Nuova Simonelli Experience Lab in Al Quoz Industrial Area 3.

This inaugural edition celebrates the vital yet often overlooked role of technicians in the coffee industry. Participants will compete in real-world scenarios that challenge their ability to diagnose issues, perform repairs, and fine-tune machines for optimal performance. Designed as a dynamic, skills-based event, the competition aims to showcase the precision, passion, and professionalism of those who ensure the reliability and consistency of specialty coffee equipment.

The competition adopts a single-elimination format with eight technicians selected via an online technical quiz. Each match will last 30 minutes and feature the NUOVA Aurelia Volumetric XT, with pairs of technicians tasked with identifying and solving simulated malfunctions or executing technical adjustments. Their performance will be judged on criteria including safety, efficiency, machine knowledge, and the ability to deliver a perfect espresso.

The judging panel includes seasoned professionals from the technical field, ensuring a rigorous and insightful evaluation of each competitor’s skillset.

“Technicians are the backbone of cup quality,” said a spokesperson from Nuova Simonelli. “Their work ensures baristas can rely on their equipment day after day. With this competition, we’re giving them the recognition they deserve and creating a platform to celebrate their expertise.”

The event will run from 9:00 AM to 5:00 PM, offering not just a competition, but also an opportunity for the coffee community to learn, network, and engage with cutting-edge espresso technology.

To stay informed about future editions of the Nuova Simonelli Technicians Competition, visit www.nuovasimonelli.com or follow @nuovasimonelliofficial on Instagram.

NUO Capital Acquires Renowned Italian Coffee Maker Bialetti

Posted on by Qahwa World

NUO Capital, a Luxembourg-based company affiliated with Hong Kong’s Pao Cheng family, has announced the acquisition of Italy’s famed Bialetti, the creator of the iconic octagonal Moka coffee pot, a deal that will result in the company being delisted from financial markets.

Founded in 1933, Bialetti gained international acclaim for its Moka pot, considered a hallmark of Italian industrial design and featured in New York’s Museum of Modern Art. Despite its illustrious history, the company has faced economic challenges in recent years due to competition from capsule coffee machines, the COVID-19 pandemic, and unsuccessful expansions into kitchen utensils and retail stores. In 2024, Bialetti reported losses of €1.1 million, with adjusted financial debts totaling approximately €81.9 million.

Under the new agreement, NUO Capital will purchase 78.6% of Bialetti’s shares for €53 million, with the deal expected to finalize by the end of June. NUO Capital will also subsequently offer to buy the remaining shares at a minimum price of €0.467 per share, significantly above the recent closing price of €0.279.

The acquisition is subject to approval by Italian regulatory authorities, which have the power to impose conditions or reject foreign takeovers under national protection regulations.

Additionally, the agreement includes a comprehensive debt refinancing plan for Bialetti through joint loans, including a junior loan of up to €30 million provided by Illimity and AMCO, and a senior loan of up to €45 million from Banco BPM, BPER Banca, and Banca Ifis. NUO Capital will also inject at least €49.5 million in equity capital.

Egidio Cozzi will continue as CEO of Bialetti following the acquisition, ensuring managerial stability amid the ownership transition.

The name “Moka” associated with Bialetti’s famous pot is derived from the Yemeni city of Mokha, historically a major global coffee trading hub from the 16th to the 19th century.

Specialty Coffee Expo Rebrands as World of Coffee in 2026

Posted on by Qahwa World

The Specialty Coffee Association (SCA) has announced a major transformation of its flagship North American trade event. Beginning in 2026, the Specialty Coffee Expo will officially rebrand as World of Coffee, aligning the event with the SCA’s globally recognized series of specialty coffee exhibitions.

The final edition under the current name will be held in Houston, Texas, from April 25 to 27, 2025. The newly branded World of Coffee San Diego will debut the following year from April 10 to 12, 2026, at the San Diego Convention Center in California.

Despite the name change, the event will maintain its core strengths: a thriving community atmosphere, leading-edge workshops, high-level coffee competitions, and innovative technology showcases. World of Coffee San Diego is expected to usher in a new era of global collaboration and opportunity within the coffee industry.

With more than three decades of consistent growth, the Specialty Coffee Expo was recently recognized by Trade Show Executive as one of the Fastest 50 events in 2024 based on total attendance. The shift to the World of Coffee branding reflects the SCA’s ambition to strengthen North America’s position in the global specialty coffee sector.

World of Coffee San Diego will join a global network of events under the World of Coffee brand, already established in Europe, Asia, Central America, and the Middle East. Since its founding in 2010, World of Coffee has grown into the largest and most influential specialty coffee trade show series in the world, attracting thousands of professionals across the value chain.

The SCA views this rebranding as a strategic move to enhance the visibility of North American coffee businesses and create new pathways for international sourcing, partnership, and expansion. Through World of Coffee San Diego, the organization aims to deepen its mission of connecting coffee professionals, supporting innovation, and facilitating business growth in an evolving global market.

Exhibitor booking for World of Coffee San Diego 2026 is now open. Interested parties can contact [email protected] to reserve booth space. For sponsorship and partnership inquiries, contact [email protected].

Meanwhile, the upcoming 2025 Specialty Coffee Expo in Houston is set to welcome over 17,000 attendees from 85 countries, featuring 649 exhibiting companies. Educational sessions will highlight the latest developments in sustainability, business, science, and coffee culture. Registration is currently open at www.coffeeexpo.org, with discounts available for SCA members. For general inquiries, email [email protected].

International Coffee Organization Launches Global Campaign to Promote Circular Economy in Coffee

Posted on by Qahwa World

The International Coffee Organization (ICO) has launched a global awareness campaign aimed at highlighting the untapped potential of coffee waste and promoting circular economy practices across the coffee sector.

According to the ICO, between 95% and 99% of the coffee cherry is discarded after processing, posing significant environmental and economic challenges. However, the campaign emphasizes that this reality is beginning to change, as more businesses, cooperatives, and producers find innovative ways to transform this so-called “waste” into valuable resources.

The campaign showcases a variety of applications for coffee by-products — such as pulp, husk, and mucilage — which are rich in nutrients and bioactive compounds. These materials can be repurposed to produce biofuels, organic fertilizers, animal feed, cosmetics, and even bioplastics. In some cases, coffee residues are being turned into household items, sustainable design objects, and even jewellery, reflecting the growing creativity and sustainability focus within the industry.

Recent studies estimate that the global coffee industry generates between 34 to 39 million tonnes of biological waste annually. In addition, 7 to 8 million tonnes of spent coffee grounds are produced each year, much of which ends up in landfills — contributing to greenhouse gas emissions.

Circular economy practices present a real opportunity to reverse that trend. For example, Bio-bean, a UK-based company, processes up to 50,000 tonnes of spent coffee grounds per year, helping reduce 6.8 tonnes of CO₂ emissions per tonne of waste processed — a significant environmental benefit.

In parallel with the campaign, the Center for Circular Economy in Coffee (C4CEC) was established with support from the ICO and over 35 global partners. This hub promotes knowledge-sharing, research, and collaboration between stakeholders to advance circular practices in the coffee value chain.

The ICO is calling on stakeholders — from farmers and cooperatives to large corporations and consumers — to embrace circular economy initiatives and support the transformation of coffee waste into sustainable solutions.

“By supporting sustainable coffee practices, you’re also investing in a more circular and equitable future.” — International Coffee Organization

The organization also encourages the public to share inspiring projects and good practices that exemplify how coffee waste can be repurposed to create new economic and environmental value. As the campaign message makes clear: embracing circularity in coffee is no longer a luxury — it is a necessity.

Baked Coffee: The Scientific Explanation Behind a Dull Flavor

Posted on by Qahwa World

Have you ever tasted coffee that seemed flat, dull, or lifeless? The culprit may be a roasting defect known as “baked coffee”—a condition not of poor bean quality, but of poor heat management. In this report, Ennio Cantergiani, Owner and Managing Director of l’Académie du Café – Switzerland, unpacks the science behind this phenomenon and offers precise, practical recommendations to help roasters avoid this common but often misunderstood flaw.

You may sip a cup of coffee and find it strangely muted—lacking sweetness, brightness, or depth. While such characteristics might be attributed to origin or processing, the real cause often lies in a little-known roasting flaw called “baked coffee.” Though the term is familiar among seasoned roasters, the scientific rationale behind it is less widely understood.

Ennio Cantergiani, Owner and Managing Director of l’Académie du Café – Switzerland, explains that baked coffee arises not from defective beans, but from a mismanaged roast. Specifically, it results from insufficient heat transfer over an extended period, which inhibits the formation of key aromatic compounds. The outcome is a cup devoid of vibrancy—flat, dull, and lifeless.

At the heart of this defect lies a thermodynamic concept known as the glass transition temperature (Tg). During roasting, coffee beans pass through this physical threshold, shifting from a rigid, glassy structure to a more flexible, rubbery state. This change enables the molecular mobility required for crucial chemical reactions—most notably the Maillard reaction and caramelization—which build the sweetness, complexity, and aromatic richness expected in quality coffee.

However, when beans linger too close to the Tg zone for too long—due to slow or underpowered roasting—these molecular reactions are stifled. With insufficient energy to drive flavor-producing chemistry, the beans fail to develop their full potential. The resulting coffee tastes dull and one-dimensional, lacking clarity or body.

Slow roasting near the glass transition point also affects bean structure. Porosity is reduced, which impairs extraction during brewing. The water struggles to penetrate the bean evenly, producing a thin cup with weak tactile and sensory expression.

To prevent baked coffee, Cantergiani emphasizes the need for controlled, effective heat transfer throughout the roast. Roasters should avoid extending the roast near the glass transition range and tailor roast profiles according to the specific density and moisture content of each batch. These adjustments, though subtle, are essential for unlocking the full flavor locked inside the green bean.

Ultimately, baked coffee is more than a subjective tasting flaw—it is a scientifically explainable result of physical and chemical dynamics. In the age of precision roasting, understanding this phenomenon empowers roasters to create consistently bright, sweet, and balanced coffee, free from the muted signature of a baked profile.

Coffee Reclaims Top Spot as America’s Most Consumed Beverage in 2025

Posted on by Qahwa World

Coffee has once again emerged as the most consumed beverage in the United States, surpassing bottled water. According to the Spring 2025 National Coffee Data Trends (NCDT) report released by the National Coffee Association (NCA), two-thirds of American adults (66%) reported drinking coffee daily—outpacing tea, juice, soda, and bottled water. This marks a nearly 7% increase in daily coffee consumption compared to 2020.

The report, conducted in January 2025 by Dig Insights on behalf of the NCA, underscores coffee’s enduring popularity and its deep integration into the American lifestyle. On average, every U.S. coffee drinker consumes about three cups per day.

Specialty Coffee Fuels Growth

Specialty coffee has been the main driver of this five-year growth trend. In January 2025, 46% of American adults reported consuming specialty coffee the previous day—up from 39% in 2020, an 18% increase. Meanwhile, traditional coffee consumption has remained stable, with 42% of adults consuming it daily in 2025, compared to 43% in 2020.

Espresso-based beverages—such as lattes, cappuccinos, flat whites, and Americanos—saw a 17% jump in past-day consumption (from 24% in 2020 to 28% in 2025). Non-espresso-based specialty drinks—such as cold brew, nitro, and frozen blended coffees—rose even more sharply by 42% (from 12% in 2020 to 17% in 2025).

Despite the rise in specialty coffee, the ratio between specialty and traditional consumption has remained consistent. For every 100 cups of coffee consumed, 59 are specialty and 41 are traditional.

“Coffee holds a unique place in Americans’ daily lives—no other beverage is such a beloved and prominent touchstone,” said Bill Murray, President and CEO of the NCA. “Coffee’s popularity brews big benefits for American coffee drinkers and the entire U.S. economy.”

Home Brewing Dominates

Home remains the preferred place for coffee preparation. In 2025, 71% of daily coffee drinkers reported preparing their coffee exclusively at home, compared to 63% in 2020. Only 16% had coffee exclusively prepared outside the home, and 13% prepared it both at home and out—down from 19% in 2020.

Shifts in Purchasing Habits

Grocery stores continue to be the top location for purchasing coffee, with 40% of past-day coffee drinkers buying coffee there. However, online purchases have doubled—rising from 7% in 2020 to 14% in 2025. Meanwhile, purchases at mass merchandisers rose from 25% to 29%, club stores declined slightly to 10%, and purchases at coffee shops remained steady at 5%.

Evolving Brewing Methods

Drip coffee makers remain the most common household brewing method (62% in 2025 vs. 58% in 2020), but other methods are gaining popularity:

  • Single-cup brewers: 42% (up from 40%)

  • Instant coffee: 35% (up from 27%)

  • Bean-to-cup machines: 15% (up from 10%)

  • Espresso machines: 12% (up from 8%)

  • Slow-drip cold brew setups: 11% (up from 7%)

  • French presses: 12% (down from 14%)

  • Pour-over makers: 6% (up from 5%)

The NCDT continues to serve as a vital indicator of evolving coffee trends in the U.S. For access to the full report, visit ncausa.org/ncdt.

About the National Coffee Association (NCA):
Founded in 1911, the NCA is the United States’ oldest and largest trade association for the coffee industry, representing companies responsible for 90% of U.S. coffee commerce. Coffee supports 2.2 million U.S. jobs and contributes nearly $350 billion annually to the American economy.

Robusta Coffee Prices Surge Amid Supply Concerns and U.S. Tariff Exemptions

Posted on by Qahwa World

Robusta coffee futures surged on Monday as investor focus shifted back to tightening global supplies, following the United States’ temporary exemption of tariffs on certain imported goods.

The benchmark robusta futures contract on the ICE exchange jumped $190, or 3.8%, to settle at $5,239 per metric ton. The rally comes after a 1.5% loss last week, driven by renewed fears over a global supply squeeze.

Recent trade data revealed a sharp 84% year-on-year drop in Brazil’s robusta coffee exports in March. Certified stocks at ICE warehouses have also fallen to their lowest levels in a month and a half.

“The trade is expecting lower Brazilian production this year due to the extended drought last year, the ‘off-year’ in their biennial production cycle, and disappointing rainfall over the past few months,” said brokerage ADMISI.

Arabica coffee futures also advanced, gaining 1.4% to $3.585 per pound after a 2.7% decline last week. Arabica is primarily used in premium roast and ground blends.

According to consultancy Safras & Mercado, Brazilian growers have sold 95% of their 2024/25 crop, slightly above the five-year average of 90%. However, sales for the upcoming 2025/26 crop remain sluggish, with only 14% sold compared to the historical average of 25% for this time of year. The hesitation is largely attributed to production uncertainty.

The market also reacted to the latest U.S. trade policy developments. President Donald Trump announced tariff exemptions on electronics such as smartphones and computers, most of which are imported from China. While this offered a brief reprieve, Trump warned that additional levies could still be imposed.

Despite lingering concerns about the impact of trade tensions on global economic growth and consumer demand, equity markets in Europe and Asia rose on Monday.

Other Soft Commodities

Cocoa:
London cocoa futures dropped 234 pounds, or 3.8%, to settle at £5,973 per ton, while New York cocoa declined 3.3% to $8,159 per ton. The market has been under pressure from record-high prices and expectations of weakened demand. Traders anticipate a 5–7% decline in Q1 cocoa grind data, a key indicator of chocolate consumption. Brazil’s cocoa grind fell 13% year-on-year, according to the country’s AIPC industry group.

Despite the demand outlook, cocoa supplies remain tight. Farmers in Ivory Coast, the world’s largest cocoa producer, reported potential mid-crop shortages due to ongoing dry weather.

Sugar:
Raw sugar futures fell 0.13 cents, or 0.7%, to settle at 17.87 cents per pound after hitting a 2.5-month low. Conversely, white sugar rose 0.8% to $527.40 per ton.

Simonelli Group flies to Specialty Coffee Expo, Houston.

Posted on by Qahwa World

Discover all the latest from Nuova Simonelli, Victoria Arduino, and 3Temp at booth 1307

Simonelli Group—a leader in the professional coffee machine and grinder industry—will be at the Specialty Coffee Expo, booth 1307, to showcase the latest innovations from its brands: Nuova Simonelli, Victoria Arduino, and 3Temp, a well-known brand of high-performance, sustainable brewers with innovative technology and design.

Simonelli Group and the team from its U.S. branch, Simonelli Group USA, will be ready to welcome coffee professionals and present all the solutions designed to speed up workflow, ensure maximum consistency, and enhance performance and energy efficiency.

Nuova Simonelli, a world-renowned brand for its technologically advanced and easy-to-use professional espresso machines, is set to present at SCA Expo the NUOVA Aurelia and its innovative C-Automation technology able to connect the machine and grinder in a single system to ensure speed of preparation, high performance and ease of use for coffee extraction. C-Automation (Coffee-Automation) connects the machine and grinder, allowing them to share the same recipes via the portafilter. In addition, this technology, developed using Artificial Intelligence, analyses the flow of the dispensed coffee and automatically adjusts the grinder to ensure consistent results. C-Automation enables workflow speed to increase by up to 20% and guarantees beverage quality by limiting human error and reducing coffee waste during recipe setup. C-Automation also reduces staff training time and costs thanks to the system’s automatic features.

Victoria Arduino, Victoria Arduino, a leading Italian manufacturer of professional espresso machines with its distinctive design and high performance, awaits you at SCA Expo in stand 1307 to present to chains, baristas, roasters and coffee lovers new solution capable of opening up new business possibilities.

By visiting booth 1307, you’ll be able to discover the innovative technologies of the Black Eagle Maverick, Victoria Arduino’s top-of-the-line espresso machine.
Black Eagle Maverick combines high performance with sustainability, offering total control over temperature, brewing, and steam thanks to the T3 Genius, PBtech, and Advanced Steam-by-Wire technologies.

Next to the Black Eagle Maverick, the professional grinder Mythos helps achieve the best result in the cup. Specifically designed for the specialty coffee world, Mythos ensures consistent, high-quality grinding thanks to Clima Pro and Gravitech technologies, all housed in a distinctive and recognizable design.

Also on display at booth 1307 is the Eagle One, the innovative espresso machine that stands out for its design and technology. Its clean, contemporary lines invite customization, while the NEO engine ensures excellent performance and improved energy efficiency. Eagle One also incorporates the cutting-edge V.I.S. (Virtual Intelligent Scale) technology, a virtual scale powered by AI that ensures faster workflow and perfectly consistent dosing.

At SCA Expo, don’t miss Eagle Tempo, the professional coffee machine designed for cafés, restaurants, roasteries, chains, pastry shops, and bakeries. With a distinctive design and high production capacity, Eagle Tempo delivers excellent results in the cup while reducing energy consumption and waste.

Be sure to try the PureBrewCoffee, a filter coffee with a completely new aromatic profile, brewed with PureBrew+, the new single brewer by Victoria Arduino. PureBrew+ offers a unique beverage experience, blending premium quality with innovative extraction technology. Its flexibility allows you to brew not only coffee, but also tea and infusions without risk of cross-contamination. The display allows up to 12 personalized recipes to be set, ensuring speed, automation, and full customization of the desired result—up to 500 ml.

Among the products on display are also the new addition to the E1 Prima family: E1 Prima EXP. E1 Prima EXP is the single group that unleashes creativity and enhances every ingredient, creating countless recipes based on espresso, Pure Brew and milk thanks to high-performance technologies that are extremely easy to use. For this reason, it is dedicated to the curious, the explorers, the lovers of beauty, to all those who inhabit every territory of taste and dream of tomorrow’s trends today.

At SCA Houston, Simonelli Group offers a full coffee experience, also featuring the 3TEMP brand at their booth.
Developed in close collaboration with modern café owners, award-winning baristas, and quality-driven roasters, 3TEMP brewers have set a new standard. Featuring a patented, tankless brewing system, they use only fresh water for every brew — ensuring purity, precision, and consistency in every cup.
This not only preserves the water’s natural minerals and oxygen, but also ensures a cleaner, brighter cup — hot or cold. Nothing is left to chance. With no heaters running when the brewers aren’t brewing, energy use is optimized without compromising performance. You’ll be able to taste this firsthand with the 3Temp PULS and KOBRA brewers in action. Both are designed to give baristas total control over recipes, with precise temperature profiles and adjustable timings that make it easy to dial in the perfect extraction — whether you’re brewing a single cup or up to a full gallon.
What makes 3TEMP unique is the consistency across the entire system: all machines are built using the same core components and brewing logic. That means streamlined maintenance, simplified training, and repeatable results — regardless of who’s on shift.

3Temp products brew up to one gallon cold coffee too — not just cold brew, but truly high-end cold filter coffee that’s will be ready in just 20–25 minutes depending on your chosen profile. It’s quick, clean, and absolutely next level. 3Temp will also be previewing some exciting new brewing profiles we believe could reshape how filter coffee is used in cafés and hospitality going forward. If you’re thinking beyond the basics and looking to evolve your coffee offering, this is a stop you don’t want to miss.

Switzerland, US, and UK Emerge as Top Buyers of Rwandan Coffee

Posted on by Qahwa World

Rwanda’s coffee export revenues dropped by 32.1% in the 2023/2024 fiscal year, falling to $78.7 million (approximately Rwf110 billion), down from over $115.9 million recorded in the previous year, according to the Ministry of Agriculture and Animal Resources (MINAGRI).

The decline in revenues was largely attributed to a 17.9% reduction in export volumes, which dropped from over 20,000 tonnes in 2022/2023 to just above 16,400 tonnes in 2023/2024. The ministry’s annual report cited climate change and volatile global coffee prices as the primary causes of this downturn.

Data from the National Agricultural Export Development Board (NAEB) also indicated a decline in the average international price for Rwandan coffee, which fell by 17.3% — from $5.78 per kilogram in 2022/2023 to $4.78 in 2023/2024.

Leading Importers of Rwandan Coffee in 2023/2024

Despite the overall downturn, several international markets maintained strong demand for Rwandan coffee. According to NAEB:

  • Switzerland topped the list, importing over 3,710 tonnes worth $18.4 million — accounting for 23% of Rwanda’s total coffee export revenue.

  • United States followed, purchasing more than 1,915 tonnes valued at nearly $11 million (14% of the total).

  • United Kingdom ranked third, with imports of over 1,254 tonnes worth more than $6.6 million (8%).

Other notable importers included:

  • Sweden: 856 tonnes, nearly $4 million

  • Italy: 898 tonnes, over $3.4 million

  • Germany: 655 tonnes, $3.4 million

  • Japan: 529 tonnes, $3.3 million

  • Finland: 730 tonnes, $3.1 million

  • Russia: 753 tonnes, $2.51 million

  • Belgium: 585 tonnes, $2.5 million

  • China: 400 tonnes, $2 million

  • Netherlands: 421 tonnes, $1.8 million

Outlook: Recovery on the Horizon

Despite the recent slump, exporters are optimistic that rising international coffee prices could boost Rwanda’s performance in the current fiscal year, 2024/2025.

According to the fifth edition of the Strategic Plan for Agriculture Transformation (PSTA 5), Rwanda aims to generate $85 million in coffee export revenue in 2024/2025, with a longer-term goal of reaching $115.5 million by 2028/2029.

To achieve this, the government plans to increase export volumes to more than 21,300 tonnes in 2024/2025 and 32,000 tonnes by 2028/2029. The area under coffee cultivation is also set to expand from 42,229 hectares in 2023 to 44,729 hectares by the end of the plan.

Brankovan Milos Secures Second Place at the Lavazza Barista Challenge 2025 in Turin

Posted on by Qahwa World

In a spirited display of creativity and talent, Brankovan Milos proudly represented the United Arab Emirates at the Lavazza Barista Challenge 2025 finals in Turin, Italy — taking home second place among 17 top baristas from 17 different countries. In addition to this individual achievement, Milos and his team clinched first place in the highly anticipated “Mystery Box Challenge,” one of the standout segments of this year’s event.

Held from April 8 to 10 at La Centrale within the Nuvola Lavazza headquarters, the international competition brought together elite baristas who had qualified through national and regional rounds. The finals served as a global celebration of technical skill, storytelling, and innovation in coffee preparation.

George Nikolopoulos from Greece was crowned first place after beginning his journey by winning the national championship in his country and continuing to shine until securing a spot on the podium in Turin. George expressed his gratitude to his team and coach for their constant support, emphasizing that this experience marks the beginning of a new chapter of excellence in his professional journey.

Third place went to Ștefan Manole, who represented Romania and impressed the judges with his creativity, technical skill, and positive spirit. He also received the Audience Choice Award as the most beloved barista among attendees, earning the highest number of votes — blending professional recognition with public admiration.

In the Mystery Box Challenge, baristas teamed up with a trainer and two Lavazza team members to create a unique beverage using surprise ingredients revealed only at the moment of the challenge. The drink had to be built around Lavazza coffee, requiring teams to think fast, collaborate effectively, and showcase their creativity under pressure. The UAE team impressed the judges with a harmonious and inventive composition that stood out for its balance and originality.

This year’s edition of the Lavazza Barista Challenge introduced new dimensions to the competition. Beyond traditional espresso-based performances, finalists were tasked with presenting signature drinks that reflected their personalities, techniques, and cultural backgrounds. A key innovation was the Cold Coffee Challenge, which required competitors to create original cold brew recipes using Lavazza’s Tales of Italy blends — a nod to both Italy’s coffee heritage and modern preferences.

An esteemed international judging panel evaluated the entries based on creativity, technical execution, flavor balance, and the narrative behind each drink. The panel included:

  • Fabrizio Fiorani – Pastry Chef, Zucchero x Fabrizio Fiorani (Rome)

  • Lauro Fioretti – Coffee Expert, Simonelli Group

  • Dario Tortorella – Mixologist, L’Antiquario (Naples)

  • Federico Zanasi – Chef, Condividere (Turin)

Reflecting on the experience, Brankovan Milos shared:

“It was a great honor to stand alongside such inspiring talents and represent the UAE. Winning second place and sharing the top spot in the Mystery Box Challenge felt like a collective victory. The diversity of stories, techniques, and creativity on stage reminded us that while we may come from different parts of the world, we are united by one passion — coffee.”

Lavazza emphasized that the Barista Challenge is “more than a competition; it’s a platform to honor creativity, commitment, and the passion baristas bring to every cup.” The 2025 finals reaffirmed the company’s mission to support the next generation of coffee professionals and nurture a vibrant global coffee culture.

You’ve Been Brewing Coffee Wrong This Whole Time

Posted on by Qahwa World

New research reveals how pour height, grind, and roast could transform your daily cup.

Coffee lovers may want to reconsider their morning routine. New scientific findings released this week suggest that the height and speed at which hot water is poured over coffee grounds can significantly influence the flavor and quality of the brew—adding yet another dimension to the already complex world of coffee preparation.

While the perfect cup is ultimately a matter of personal preference, there’s no denying that bad coffee exists. Think overboiled diner sludge or a watery brew served with indifference. Fortunately, research continues to help coffee enthusiasts refine their techniques to bring out the best in every bean.

Experts agree that multiple variables—from the bean’s origin to water temperature—play a vital role. But recent focus has turned to pour height, a factor many overlook. Researchers have found that the distance from which water is poured affects how evenly coffee grounds are saturated, which in turn influences extraction, body, and aroma.

The Bean

At the heart of every cup is the bean. Coffee connoisseurs know that variety, altitude, and country of origin all influence flavor. Arabica beans are often favored for their complexity, while robusta—higher in caffeine—adds creaminess and strength, making it ideal for espresso.

There’s growing interest in developing new coffee varieties that not only taste better but also withstand climate change and meet rising demand. This scientific approach to coffee breeding is shaping the future of the industry.

The Roast

Roasting is another critical stage. Dark roasts are typically used in espresso, while lighter roasts highlight acidity and floral notes, especially in pour-over brewing. But it’s not just about taste—roasting also affects consistency in large-scale production.

More than any espresso machine, it’s the grinder that experts say makes the biggest difference. Coffee blogger and roaster Kev Lewis insists:

“If you spend £400 on a grinder and £100 on a machine, you’ll get better espresso than flipping those numbers.”

Uniform grind size leads to even extraction. Blade grinders can result in uneven bits that brew inconsistently, while burr grinders offer a controlled, precise grind. Scientific studies even provide formulas for optimal grind coarseness, showing that consistency yields a better, more balanced cup.

The Brew

The way you brew—whether French press, AeroPress, espresso, or stovetop moka—shapes the experience. But it’s not just the device. Water temperature, composition, and even time of day can affect taste perception.

According to Tom Saxon, founder of UK-based coffee subscription service Batch:

“The wrong grind size, water temperature, or coffee ratio can ruin great coffee. Over-extraction or under-extraction—both happen easily if you’re not careful.”

And now, pour height joins the list of subtle but impactful details. Pouring from higher up can influence turbulence, saturation, and extraction, creating a cup with better clarity or body depending on your method.

Taste is Personal

Despite all the science, preferences vary. Some drinkers are content with their daily caramel latte from a high-street chain. Others fine-tune every variable, chasing that elusive, perfect cup.

For many, making coffee is as much a ritual as it is a routine. One coffee lover shares their approach:

“I start with ground Brazilian Santos from a local roaster or a Fairtrade blend from the supermarket. I brew using a French press—boil the kettle, let it cool for a minute, pour it over the grounds, stir, wait four minutes, stir again, and plunge. Sometimes, I switch to a moka pot for a stronger hit. Either way, I drink it black—no fuss, just flavor.”

Whether you’re refining the grind or experimenting with brew methods, the journey to your ideal cup is filled with discovery. And thanks to ongoing research, the path to perfection just got even more precise.

Thailand Faces Coffee Shock as Court Halts Nescafé Production Nationwide

Posted on by Qahwa World

Thailand is bracing for a potential coffee crisis after a court injunction forced Nestlé to suspend the production, sale, and import of its flagship Nescafé products across the country. The Minburi Civil Court issued the ruling on April 3, 2025, halting all business activities related to Nescafé amid a legal dispute with a former local manufacturing partner.

The order follows a lawsuit filed by Chalermchai Mahagitsiri, a shareholder in Quality Coffee Products (QCP), the company that previously produced Nescafé in Thailand. The decision has triggered widespread concern among retailers—from major supermarket chains to small street vendors—who now fear an imminent shortage of one of the country’s most popular coffee brands.

Milin Veerarattanaroj, chairman and managing director of Tang Ngee Soon Superstore in Udon Thani, warned that even a brief disruption in supply could have serious financial consequences. “Just three days without the product causes massive losses,” he said, noting that the store generates between 300 to 400 million baht annually from Nescafé sales.

The sudden halt has already prompted panic buying, with retailers in neighboring provinces rushing to secure remaining stock. “It will be like the scenes we see during floods, where people scramble to buy whatever they can,” Milin added.

Despite the growing concern, the Ministry of Commerce has attempted to calm fears, stating that a nationwide shortage is not yet expected.

At the heart of the issue is Nestlé’s termination of its agreement with QCP, which had produced Nescafé locally since 1990. The agreement ended on December 31, 2024, with Nestlé asserting that the move was legally supported by a ruling from the International Court of Arbitration.

Founded in 1989, QCP was a 50/50 joint venture between Nestlé and the powerful Mahagitsiri family. Nestlé controlled the brand’s production, marketing, and distribution, while also owning the technology used in manufacturing.

After the partnership ended, the two sides failed to reach an agreement on the company’s future, prompting Nestlé to file a petition in March 2025 seeking QCP’s dissolution. In response, Chalermchai filed two lawsuits against Nestlé’s subsidiaries and executives, leading to the court’s temporary injunction.

Nestlé has since voiced concerns over not being given the chance to defend its case before the court order was issued. Nonetheless, the company is complying with the ruling while filing a formal objection and presenting supporting evidence to the Minburi Civil Court.

In a statement released on April 4, Nestlé announced it would no longer accept new orders for Nescafé products until further notice. Retailers with existing stock are permitted to continue selling.

The company has also warned of the far-reaching consequences of the ban, including:

  • Major income loss for small retailers and independent coffee sellers

  • Disruption to the livelihoods of Thai Robusta farmers, as Nescafé purchases over half of Thailand’s Robusta crop annually

  • Economic strain on Nestlé’s local employees, suppliers, and partners

According to Thailand’s Department of Business Development, QCP generated more than 17.1 billion baht in revenue in 2023, with net profits surpassing 3.4 billion baht—despite an 8.14% decline from the previous year.

Nestlé emphasized its 130-year legacy in Thailand and reaffirmed its commitment to investing in the country, having poured over 22.8 billion baht into the local economy between 2018 and 2024. The company says it remains dedicated to resolving the dispute and resuming normal operations as soon as possible.