Category: News

EU Confirms Delay to Deforestation Regulation

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Brussels – Qahwa World

The European Commission has confirmed a further one-year delay to the European Union Deforestation Regulation (EUDR), citing IT system capacity issues and risks of disruption to supply chains.

The regulation, which entered into force in June 2023, sets strict due diligence requirements for commodities including palm oil, cattle, soy, coffee, cocoa, timber, rubber, and derived products such as beef, furniture, and chocolate. Originally scheduled for application from December 30, 2024, implementation was already postponed once to December 2025. The new proposal extends the deadline by an additional 12 months.

“While our simplification efforts have been substantial, we have concluded that we cannot meet the original deadline without causing disruptions to our businesses and supply chains,” said European Commission trade spokesperson Olof Gill. He added that the IT platform designed to handle compliance documentation faces “serious capacity concerns given the projected load.”

Environment Commissioner Jessika Roswall stressed that the delay provides “the necessary time to get the IT system capacity that we need.” She also rejected suggestions that the decision was linked to ongoing trade talks with the United States or Indonesia, noting that the U.S. has already been recognized as posing “negligible risk” to global deforestation.

The proposal must now be approved by EU member states and the European Parliament.

The delay was welcomed by the European People’s Party (EPP), parliament’s largest group, which has long argued the regulation placed disproportionate burdens on small and medium-sized businesses, including coffee roasters, foresters, and farmers. “If the deforestation regulation had entered into force unchanged on 1 January, it would have caused unsolvable problems,” said EPP environment spokesperson Peter Liese.

Christine Schneider, the parliament’s lead negotiator on EUDR, called for a “zero-risk category” to exempt commodities and regions with no deforestation link from additional documentation requirements.

However, environmental organizations sharply criticized the move. The WWF described the delay as “a massive embarrassment for President von der Leyen and her Commission,” warning it reflects a lack of political will to ensure timely enforcement. The Greens’ agriculture coordinator Thomas Waitz called it “a dark day for global forest protection,” accusing the Commission of bowing to pressure from the agricultural and sawmill lobbies.

The Commission’s decision underscores a broader trend of prioritizing industrial competitiveness over environmental regulation. Earlier this year, a majority of EU members had already urged postponement. Critics fear that repeated delays undermine the EU’s credibility as a leader in global climate and forest protection efforts.

The debate also resonates with global commodity markets, from agriculture and biofuels to biomass and petrochemicals, where compliance costs, supply chain transparency, and IT readiness remain pressing concerns.

Coffee Helps You Stay Persistent Under Stress

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Dubai – Qahwa World

Coffee is already famous for keeping people awake and alert, but new research suggests it may do more than that. A study published in the journal Human Psychopharmacology: Clinical and Experimental reveals that caffeine can boost persistence in the face of complex or even unsolvable tasks, particularly when individuals are under stress.

The experiments, conducted by researchers at Amherst College in the United States, involved 329 student participants. Each was asked to perform tasks deliberately designed with unsolvable elements. In the first experiment, a low dose of caffeine amounting to 40 milligrams, roughly half a cup of coffee, had no measurable effect. In the second, a higher dose of 100 milligrams — about the same as a standard cup of coffee — encouraged participants to continue longer in a visual search task, although the effect did not carry over to a verbal task.

The strongest outcome came in the third experiment, which introduced mild stress through a cold-water immersion test. Students who experienced stress and consumed 100 milligrams of caffeine persisted significantly longer than the control group. By contrast, participants who had not been exposed to stress showed a slight decline in persistence after drinking caffeine.

Researchers believe the effect may be linked to the way caffeine stimulates neurotransmitters such as dopamine, norepinephrine, and adenosine, which are tied to motivation and attention. Stress hormones, particularly cortisol, appear to amplify this response, enhancing the brain’s receptivity to stimulants. A summary of the findings published by PsyPost noted that persistence in the visual task rose from 38 percent to 52 percent of the allotted time when caffeine was combined with stress, underlining the importance of context in determining the outcome.

The authors of the study caution that these findings are preliminary and highlight several limitations. Some participants reached the maximum time limit for the tasks, potentially affecting the results, and differences in regular caffeine use among individuals were not fully accounted for. They recommend further studies using physiological measures and brain imaging techniques to clarify the mechanisms behind the effect.

Caffeine is the most widely consumed psychoactive substance in the world, and billions rely on it every day to stay focused and productive. This study suggests its benefits may go beyond alertness, potentially helping people push through challenges in stressful situations. While more evidence is needed, the research adds to the growing body of knowledge about how coffee shapes not only our energy but also our resilience.

Coffee Prices Mixed as Robusta Surges and Arabica Faces U.S. Tariff Pressure

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Dubai – Qahwa World

Coffee futures ended Monday in mixed territory as robusta prices climbed on concerns over heavy rains in Vietnam, while arabica remained under pressure from uncertainty surrounding U.S. tariff policy and ongoing harvest progress in Brazil. December arabica (KCZ25) fluctuated during the session and ultimately closed down -1.50 (-0.41%), while November robusta (RMX25) gained +121 (+2.93%).

The sharp rise in robusta was fueled by forecasts of heavy rainfall across Vietnam’s Central Highlands, the country’s key growing area, which could damage cherries entering their final stage of development before harvest. Vietnam, the world’s largest producer of robusta, continues to play a decisive role in global market movements. Despite the short-term weather risks, the country is still expected to deliver a bumper crop, with 2025/26 production projected to climb 6% year-on-year to 1.76 million metric tons, or 29.4 million bags, the highest level in four years. Export momentum remains strong as well, with shipments from January to August up 7.8% compared with the previous year, reaching 1.141 million metric tons.

Arabica, meanwhile, faced renewed selling pressure linked to the policy debate in Washington, where lawmakers are considering a bill that would exempt coffee imports from tariffs. The United States currently maintains a 50% tariff on Brazilian imports, a measure that has disrupted traditional trade flows and forced buyers to cancel contracts. This has tightened U.S. supplies significantly, with ICE-monitored arabica inventories falling to a 17-month low of 643,341 bags. Robusta inventories also dropped to a 1.75-month low of 6,464 lots. The trade impact is considerable, since Brazil accounts for roughly one-third of America’s unroasted coffee imports.

While tariffs weigh on demand for arabica, supply-side pressures in Brazil are offering a degree of support. Somar Meteorologia reported that Minas Gerais, Brazil’s largest arabica-producing state, received only 10.5 millimeters of rain during the week ending September 20, representing just 73% of the historical average. September is a critical flowering month for coffee trees, and any shortage of rain could compromise the next crop cycle. Earlier this month, Brazil’s crop agency Conab cut its forecast for the 2025 arabica harvest by 4.9% to 35.2 million bags and lowered total coffee production to 55.2 million bags, reinforcing concerns about supply.

Globally, the balance remains tight despite expectations of record output. The USDA’s Foreign Agriculture Service projects that world coffee production will increase by 2.5% in 2025/26 to reach 178.68 million bags. Arabica output, however, is forecast to decline 1.7% to 97 million bags, while robusta is expected to rise by nearly 8% to 81.6 million bags. This uneven growth underlines the structural imbalance in the market. Commodity trader Volcafe has warned that the arabica deficit will widen to 8.5 million bags in 2025/26, compared with 5.5 million bags in the previous cycle, marking the fifth consecutive year of shortfalls.

Export figures add further weight to bullish sentiment. The International Coffee Organization reported earlier this month that global shipments in July fell 1.6% year-on-year to 11.6 million bags, while cumulative exports for the first ten months of the current season declined 0.3%. Brazil’s shipments saw particularly sharp declines. Data from the Trade Ministry showed that unroasted coffee exports in July plunged 20.4% to 161,000 metric tons, while exporter group Cecafe reported green coffee shipments down 28% to 2.4 million bags. Robusta exports collapsed by nearly half. In total, Brazil’s shipments between January and July dropped 21% to 22.2 million bags.

In the short term, harvest pressure continues to weigh on arabica prices. Brazil’s Cooxupe cooperative, the country’s largest exporter group, reported that its members had completed 98.9% of the harvest by September 12, signaling that near-term supply remains ample. Yet market participants remain cautious about the months ahead, with the National Oceanic and Atmospheric Administration forecasting a 71% chance of La Niña developing between October and December. Such a weather pattern could intensify drought conditions in Brazil and place the 2026/27 crop at risk.

The global coffee market thus finds itself pulled in opposite directions. On one side, robusta prices are supported by immediate weather risks in Vietnam, while arabica is weighed down by trade policy uncertainty and harvest dynamics in Brazil. On the other, tightening inventories, shrinking exports, and the prospect of continued arabica deficits provide a strong bullish undertone. With weather volatility and geopolitical trade policies both in play, analysts expect price swings to remain a defining feature of the market for months to come.

Lavazza Doubles UK Profits Despite Record Coffee Costs in 2025

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London – Qahwa World

Italian coffee giant Lavazza has doubled its UK profits despite grappling with severe supply chain disruption and record-high green coffee costs. Strategic price increases and high-profile sponsorships have helped the brand maintain momentum in one of its key European markets.

Lavazza UK reported a pre-tax profit of £3.2 million ($4.3m) in 2024, compared with £1.5 million ($2m) the previous year. Sales rose 8% year-on-year to £110.3 million ($149m), marking the second consecutive year revenues surpassed the £100m threshold. The Turin-based roaster strengthened its UK presence through partnerships with Wimbledon, Arsenal Football Club, and Ascot Racecourse, initiatives that it said significantly boosted brand visibility and consumer recognition. Lavazza has also operated a flagship store in London since 2021, reinforcing its retail footprint.

In its Companies House filing, the company acknowledged “unprecedented” cost pressures tied to climate change, geopolitical tensions, and volatile green coffee markets. Despite leveraging Lavazza Group’s global procurement strategies to hedge against volatility, it admitted that part of the inflationary burden had to be passed on to consumers. “The company benefits from the policies adopted by the Lavazza Group to limit the impact of volatility within the coffee market,” Lavazza UK stated. “However, despite these measures, the company has had to mitigate the increased risk by passing some inflation to its customers and consumers.”

According to company figures, UK households consume 13 million cups of Lavazza coffee every week and use 1.4 million capsules. Raising prices has been a key lever for sustaining modest revenue growth and absorbing cost pressures in an environment where inflation has pushed up the cost of everyday goods. Data from consumer watchdog Which? indicates that retail coffee prices in the UK climbed by up to 40% in the 12 months to March 2025.

Still, there are signs of relief. Speaking to UK press in July 2025, Lavazza Group Chairman Giuseppe Lavazza suggested that record coffee prices may have already peaked, potentially bringing stability to supermarket shelves. On a global scale, the group absorbed €600m ($658m) in additional costs since 2022 but nonetheless achieved record revenues of €3.35bn ($3.67bn) in 2024, underlining the strength of its brand across more than 140 markets.

Founded in 1895, Lavazza remains one of the world’s most prominent coffee roasters. Its performance in the UK highlights how strategic pricing and brand-building investments have enabled it to withstand inflationary shocks while continuing to expand its international footprint.

Keurig Dr Pepper Shares Plunge to Multi-Year Low After JDE Peet’s Deal

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New York – Qahwa World

Keurig Dr Pepper (NASDAQ: KDP) fell 3.6% in Monday trading, hitting a multi-year low of $26.09, after BNP Paribas downgraded the stock to Underperform. The drop reflects mounting skepticism over the company’s ambitious $18.4 billion acquisition of JDE Peet’s and its plan to split into two separate businesses.

BNP Paribas analyst Kevin Gundy said the deal was “one of the worst-received transactions in the consumer sector we have ever seen,” adding that management now faces the difficult task of convincing a shareholder base that has grown impatient. The firm cut its price target to $24, citing deal risk, global coffee demand elasticity, and what it called a “credibility setback.”

Deal Overview

The transaction, valued at €15.7 billion (~US$18.4B), offers JDE Peet’s shareholders a 33% premium to the 90-day average price. Once completed, KDP will split into:

Global Coffee Co. – about $16B annual sales, the world’s largest pure-play coffee company, including brands Keurig, Jacobs, and Peet’s Coffee.

Beverage Co. – more than $11B annual sales, covering Dr Pepper, Canada Dry, and 7UP.

The combined entity will remain under KDP’s current leadership, led by CEO Tim Cofer and CFO Sudhanshu Priyadarshi.

Why Investors Are Concerned

Debt Burden: Financing the deal relies heavily on debt, with leverage projected to rise into the high-5× EBITDA range. Moody’s has already placed KDP under review for downgrade.

Execution Risks: Integrating JDE Peet’s operations while simultaneously splitting into two companies creates unprecedented complexity.

Market Reaction: JDE Peet’s stock jumped on the premium offer, but KDP has lost about 25% since the August announcement.

Demand Uncertainty: Rising coffee costs and consumer shifts may pressure single-serve coffee demand, a core KDP segment.

KDP’s Strategic Bet

Despite the skepticism, management highlights:

Global scale and reach across North America, Europe, and Asia.

Synergies worth about $400M over three years.

Sharper focus for each business post-split.

Market Impact & Outlook

The stock market, for now, is focused more on the risks than the promises. KDP’s bold gamble could reshape the global coffee and beverage industry, but investors are demanding proof that the strategy can deliver.

Myanmar Targets 100,000 Acres of Coffee Cultivation in Ambitious Expansion Plan

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Yangon – Qahwa World

Myanmar has unveiled an ambitious plan to expand coffee cultivation to 100,000 acres nationwide within the next two years, as part of efforts to boost agricultural exports and enhance rural incomes. The initiative, announced by the Department of Agriculture and reported by state media, includes support for farmers through the provision of seeds, seedlings, and technical assistance.

According to the department, Myanmar currently has about 63,226 acres under coffee cultivation. Two main varieties are being grown: Arabica, which dominates higher-altitude regions, and Robusta, cultivated in lowland areas. Expansion will target key regions including Nay Pyi Taw, Mandalay, Bago, Ayeyarwady, Mon, Tanintharyi, Sagaing, and Magway.

The short-term goal is part of a broader strategy first outlined in 2022, when authorities announced plans to increase total coffee acreage to 300,000 acres over five years. That earlier plan divided cultivation between 200,000 acres of Arabica across four highland zones and 100,000 acres of Robusta across three lowland zones. The latest 100,000-acre target is seen as a first step toward that larger ambition.

Evidence from the regions shows momentum on the ground. In Tanintharyi Region, the Agriculture Department expanded coffee cultivation by nearly 1,874 acres in fiscal year 2024–2025, bringing the total to over 3,000 acres. Officials there aim to add another 1,000 acres in 2025–2026 and have distributed around 170,000 seedlings to farmers alongside technical training.

Coffee has long been considered a promising export crop for Myanmar, though infrastructure and market access remain challenges. A report in 2023 estimated the country’s annual output at more than 9,000 tonnes, with Arabica accounting for nearly 7,000 tonnes and Robusta the remainder. Shan State and other upland regions remain the backbone of production.

Industry observers note that while the government’s targets are ambitious, coffee trees typically require three to five years to reach maturity, meaning today’s plantings will not immediately translate into export growth. Experts also highlight the need for investments in processing facilities, transport infrastructure, and international market linkages to ensure Myanmar’s coffee can compete globally.

Myanmar’s drive to rapidly scale up coffee cultivation underscores its determination to diversify exports and support rural communities. Yet the gap between announced acreage goals and independently verified progress remains significant, leaving questions about how quickly the sector can meet international demand.

Bad News for Coffee Drinkers: U.S. Tariffs Push Prices to Record Highs

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Dubai – Qahwa World

Times are getting tougher for coffee drinkers as tariffs push already record-high prices even higher.

When former U.S. President Donald Trump announced new tariffs on imports in April, many in the industry believed coffee would be spared since the U.S. barely produces it domestically. But by midyear, a 10% duty was imposed on most imported coffee, including shipments from Brazil—the world’s top supplier. In August, those tariffs on Brazil rose sharply to 50%.

For roasters like Chad Seegers of Low Country Coffee Roasters in Charleston, South Carolina, the impact has been immediate. “Raw-bean prices have doubled for us,” he said. Wholesale prices to his customers have risen by 30–40%, while retail prices climbed by about 25%. “Brazilian coffee, which made up 80% of our best-selling blend, is simply not feasible anymore.”

The industry was already struggling before tariffs. According to Fernando Maximiliano of StoneX, global coffee output has been hit repeatedly by droughts, frosts, and extreme weather since 2020, leaving global inventories at just 36–37 million bags in 2024, down from nearly 59 million in 2020. “Persistent supply shocks had already fueled inflation in coffee markets. Tariffs only intensified the strain,” Maximiliano explained.

The data shows the severity: U.S. city prices for 100% ground roast coffee hit $8.87 per pound in August 2025—the highest on record since tracking began in 1980. Futures markets reflect the pressure too. Arabica “C” contracts in New York have surged nearly 20% this year, peaking at $4.29 a pound in February.

Trade flows are already adjusting. ING’s food and agriculture economist Thijs Geijer noted that U.S. imports of Brazilian coffee plunged more than 75% in August compared with a year earlier, while exports from Colombia and Vietnam have remained stable. American buyers are now sourcing from alternative markets with lower tariffs.

Still, the adjustment is costly. Seegers said some family growers from Cameroon and Costa Rica refused to sell to the U.S. altogether rather than deal with tariff rules. Profit margins for his roastery have been cut in half, and he warned: “A $4.50 latte is now $7 in some cafés.”

According to Geijer, much of the tariff-driven cost increase has not yet reached store shelves. With the 50% tariff on Brazilian coffee only taking effect in August, existing inventories are still being used. “Expect the tariff impact to start hitting retailers in the fourth quarter,” he warned.

Starbucks, the world’s largest coffee chain, confirmed in its July earnings call that its hedging strategies delay cost spikes, but said year-over-year increases are expected to peak in the first half of fiscal 2026.

Despite the financial hit, Seegers said his company refuses to compromise on quality: “We chose to absorb most of the cost increases rather than cut corners.” But the stress is mounting. Higher prices are slowing demand, squeezing both roasters and cafés.

With U.S. coffee lovers already paying more than ever before, the worst may still be ahead. “High-tariff coffee hasn’t even fully hit the shelves yet,” Geijer warned. For millions of Americans, their daily cup may soon cost more than they ever imagined.

Global Buzz After Italian Chef Declares: “Cappuccino Ends at 11 a.m.”

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Dubai – Qahwa World

Italian celebrity chef Gino D’Acampo has stirred a wave of debate after posting a video on his social platforms in which he revealed a strict cultural rule about cappuccino. According to D’Acampo, the drink should never be consumed after 11 a.m., a tradition deeply ingrained in Italian coffee culture, while espresso remains the drink of choice throughout the day.

In the video titled “How to be a Proper Italian with Gino: When should you drink Cappuccino or Espresso?” he explained that there is a time for cappuccino and a time for espresso, and it is not as flexible as people outside Italy may assume. Espresso, he said, can be enjoyed any time, especially after lunch or dinner, because it helps stimulate blood circulation and aids digestion. Cappuccino, however, is an entirely different story.

Based on milk, the drink becomes heavy when consumed after meals, slowing down the digestive process rather than helping it. “Once it’s 11 o’clock, I’m done with cappuccino,” D’Acampo insisted. “I won’t drink it after that.

It’s not something Italians do. Milk after a meal is the last thing your body needs, while caffeine does the opposite and speeds up your system.”

His comments sparked a strong reaction online. The video quickly gained millions of views and triggered wide discussions among coffee lovers worldwide.

Some saw his declaration as a glimpse into the unique Italian approach to food and lifestyle, emphasizing balance, moderation, and cultural identity.

Others mocked the rule with comments like, “So milk after dinner is forbidden, but tiramisu with cream is allowed,” while many insisted that they would continue drinking whatever coffee they wanted, whenever they wanted.

Still, a significant number of viewers acknowledged that these traditions are what make Italy’s coffee culture distinctive and that experiencing coffee in Italy is as much about respecting these unwritten rules as it is about taste itself. D’Acampo, who was born in Naples and is now based in London, is well known for his humorous style and his efforts to share Italian culinary secrets with a global audience.

His remarks this time went beyond nutrition to highlight how Italians view coffee not only as a beverage but as a way of life, with strict rituals and timing that connect to health and social customs.

He reminded his audience that while cappuccino is perfect in the morning alongside a pastry, the rest of the day belongs to espresso, which Italians consume quickly at the bar, often standing, in a tradition that values efficiency and rhythm over size and variety.

The debate also underscores the tension between Italian authenticity and globalization. In places like the United States or the United Kingdom, coffee culture embraces oversized lattes, frappuccinos, and cappuccinos at any time of day.

In Italy, by contrast, the rules are precise: cappuccino before noon, espresso afterward, and rarely anything else. These rules may appear restrictive to outsiders, but for Italians they are a reflection of food wisdom passed down over generations. D’Acampo’s firm stance reflects this heritage.

While announcing that he will soon return with a new television program titled “Italian in Malta” and a separate acting project in Ireland, he reminded viewers that his greatest passion will always remain food.

For him, coffee etiquette is inseparable from Italian culinary identity, and ignoring it is to miss the essence of what it means to drink coffee like an Italian. His viral statement has reignited a timeless conversation about coffee: is it about following traditions and respecting cultural norms, or is it about personal freedom and preference? For Italians, the answer remains clear—cappuccino belongs to the morning, and once the clock strikes 11, it is espresso’s turn to reign.

Ethiopian Coffee Farmers Face Heavy Burden from New EU Regulations

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Saddama, Ethiopia – Qahwa World

Al Jazeera has broadcast a filmed report highlighting the impact of the European Union’s anti-deforestation regulations, which are set to come into force on December 30, 2025, after several delays in implementation.

According to the report, the new EU rules are leaving a bitter taste among Ethiopian coffee farmers, who fear losing one of their most important export markets. Roughly one-third of Ethiopia’s coffee production is shipped to the European Union, but the regulations now require proof of origin for every single consignment.

Smallholder Farmers at Risk

For smallholder farmers—the backbone of Ethiopia’s coffee sector—compliance represents a costly and exhausting burden. One producer commented: “Denying us access to the European market is like a punishment, like sanctions. While China financially supports its companies to buy African coffee, the EU does nothing—worse, it increases the burden on us.”

In response, some farmers have started planting shade trees and adopting more sustainable practices. “We no longer cut down trees; we use them sustainably to protect our environment and our crops,” one farmer explained. Training programs have been introduced to help farmers adjust, but challenges remain. A French government study revealed that EU coffee consumption is responsible for nearly half of coffee-related deforestation worldwide, making traceability an urgent priority for European policymakers.

What Are the New EU Rules?

The regulations, known as the EU Deforestation Regulation (EUDR), were approved by the European Parliament in 2023 and will be phased in between 2025 and 2026. They apply to key commodities including coffee, cocoa, soy, palm oil, and timber. The goal is to ensure that no product entering the EU market contributes to deforestation or ecosystem degradation.

Under the rules, importers and exporters must provide detailed information on the origin of products through a dedicated traceability and digital system, using geographic coordinates and satellite mapping of farms. Companies and farmers are required to submit “due diligence statements” to guarantee transparency throughout the supply chain.

Ethiopia’s Challenges

In Ethiopia, where more than four million small-scale farmers cultivate coffee, meeting these requirements appears nearly impossible without broad support. Land surveys and mapping are already underway. One certification officer noted: “At first, some farmers didn’t understand why this was necessary. But so far, we’ve completed 75% of the mapping, and our goal is to register 5,000 farms by the end of the year.” Yet this is only a fraction of the total sector.

The European Commission has pledged to provide assistance but stressed that cooperatives and local governments must also play their part in financing and supporting the transition. Starting January 1, 2026, larger producers will be required to comply immediately, while smallholders have until July 2026. Despite repeated calls for an extension, the EU has made clear it does not intend to delay the deadlines further.

Global Implications

Observers see the move as a double-edged sword. On one hand, it could foster sustainability and help curb deforestation in producing countries. On the other hand, it risks pricing small farmers out of the market, pushing them toward less demanding destinations such as China or Middle Eastern countries.

Ethiopia—the birthplace of coffee and Africa’s largest exporter—now faces a decisive challenge: adapt to the costly EU rules, or risk losing access to its most lucrative market in Europe.

UAE AeroPress Championship 2025 Opens Registration Tomorrow

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Dubai – Qahwa World

The organizing committee of the UAE AeroPress Championship 2025 has announced that registration will open tomorrow, Monday, for the regional rounds across the Emirates.

Registration for Abu Dhabi, Ras Al Khaimah, Sharjah, and Umm Al Quwain will take place on September 22, 2025, from 9am to 5pm. Competitors from Dubai, Ajman, and Fujairah can register on September 25, 2025, during the same hours. Registration links will be shared via the official Instagram account and the championship’s website.

Participation Rules

Under the new World AeroPress Championship guidelines, competitors may register in any Emirate of their choice.

A passport or permanent residence in the UAE is not required.

A valid passport or Emirates ID must be uploaded with the online registration form.

Only one registration is allowed per person. Multiple entries will result in automatic disqualification.

Each Emirate will accept up to 36 competitors on a first-come, first-served basis.

Fees and Confirmation

Confirmed competitors will receive an official confirmation email no later than October 6, 2025, at 9pm.

A registration fee of AED 150 (non-refundable) must be paid in cash when collecting the official practice coffee.

Practice coffee distribution will take place from October 8 to October 10, 2025, at Mokha 1450, Palm Jumeirah, Dubai.

With registration about to open, the countdown begins for the UAE AeroPress Championship 2025, as coffee enthusiasts and professionals gear up for an exciting competition showcasing skill, creativity, and passion for specialty coffee.

For registration click here

Sweetness in Coffee: From the Cherry to the Cup

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Dubai – Qahwa World

When coffee lovers describe their perfect cup, sweetness is almost always part of the conversation. It is the quality that balances acidity and bitterness, lending harmony and depth to the drink. But sweetness in coffee is not a coincidence—it is the result of a long chain of factors that begins in the orchard and continues through processing, roasting, and brewing before it finally reaches the cup.

The Beginning: The Coffee Cherry

Coffee is not truly a “bean” but a seed that grows inside a fruit known as the coffee cherry. As the cherry ripens, it naturally develops sugars such as glucose and fructose. These sugars form the foundation of sweetness in coffee, but whether they survive to the final brew depends on how carefully they are protected and enhanced at every stage of the journey.

Processing Methods and Their Role

After harvest, the way coffee is processed has a profound impact on how much of this sweetness makes it into the cup.

Natural (Dry) Process: Beans are dried inside the fruit, absorbing sugars and developing pronounced fruity and sweet notes.

Honey Process: Some of the fruit’s mucilage is left on the beans during drying, creating a balance of sweetness and clarity.

Washed Process: All fruit layers are removed before drying, producing a cleaner and more transparent taste, though usually less sweet than natural or honey methods.

The choice of processing is not merely a technical decision; it is also a cultural and economic one. Farmers and producers select methods that align with tradition, climate, and the preferences of their target markets, shaping the final flavor profile and the level of sweetness in the cup.

Roasting: Where Sugars Caramelize

Once dried, coffee enters the roaster, where natural sugars undergo caramelization. Under the watchful eye of a skilled roaster, these sugars transform into flavors reminiscent of caramel, honey, or chocolate. Proper roasting preserves and highlights sweetness, while excessive heat risks burning away delicate sugars. In many ways, the roaster serves as the final guardian of the bean’s innate sweetness.

Brewing: The Fine Line of Extraction

Even the best beans and the most careful roast can be undone at the brewing stage. Extraction is everything. A balanced brew draws out natural sweetness and harmony, while over-extraction produces bitterness and under-extraction leaves the cup sour and thin. Brewing requires an understanding of variables such as coffee-to-water ratio, temperature, and time—each of which plays a role in whether sweetness shines through or disappears.

Terroir and Variety: The Signature of Nature

Beyond human intervention, nature herself determines much of coffee’s sweetness. Terroir—the combination of soil, altitude, and climate—alongside genetic variety shapes unique sugar profiles.

Ethiopian coffees are often prized for their berry-like sweetness and vibrant fruit notes.

Coffees from Central America tend to lean toward flavors of chocolate and caramel.

Historic Yemeni coffees frequently display a layered complexity of dried fruits and spice, offering a sweetness unlike any other origin.

Each region, each variety, and even each harvest reflects a unique balance of sugars, reminding us that sweetness is as much a story of geography as it is of craftsmanship.

Sweetness as a Symphony of Nature and Craft

Ultimately, sweetness in coffee cannot be traced to a single stage. It is the sum of many factors: the sugars formed in the cherry, the processing choices made on the farm, the precision of the roast, the care of the brew, and the natural imprint of terroir and variety.

Sweetness in coffee is never accidental. It is crafted and carried forward through the hands of farmers, roasters, and baristas—all working in harmony with what nature provides. And when all of these elements align, the result is a cup that delights with balance, depth, and a touch of natural sweetness that turns every sip into a moment worth savoring.

BBC: Cutting Back on Coffee Could Lead to More Vivid Dreams

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Dubai – Qahwa World

Many people who reduce their caffeine intake report a curious side effect within just a few days: their dreams become unusually vivid, detailed, and sometimes unsettling. While cutting down on caffeine is known to bring health benefits such as whiter teeth and fewer bathroom visits, one unexpected outcome that continues to draw attention is the sudden surge of memorable, often strange dreams.

The science behind caffeine and sleep

Caffeine is a powerful stimulant that disrupts the function of adenosine, a natural brain chemical that accumulates throughout the day and signals the body to rest. Normally, adenosine builds up as we stay awake, creating pressure for sleep by night. During sleep, the body clears adenosine, allowing us to wake feeling refreshed.

When caffeine enters the system, it blocks adenosine’s effect, keeping us awake and alert. However, since caffeine has a half-life of three to six hours, it can linger in the body for much of the day. A late afternoon coffee, for instance, may still be active well into the night, disrupting the ability to fall asleep.

Research consistently shows that caffeine reduces deep, restorative non-REM sleep and increases night-time awakenings. The more caffeine consumed—and the later in the day it is taken—the greater the disruption to overall sleep quality.

How does this affect dreams?

There is little direct research proving that cutting caffeine leads to more vivid dreams. Most studies focus on caffeine’s influence on sleep rather than dream content. But since sleep and dreaming are tightly connected, the link is plausible.

Reducing caffeine allows the body to rebound by spending more time in rapid eye movement (REM) sleep—the stage of sleep most closely tied to dreaming. REM sleep is when the brain is highly active, producing emotionally rich and visually detailed dream experiences. The more REM sleep we get, the greater the chances of having vivid dreams and remembering them clearly.

Some studies, including research on veterans, suggest that a higher percentage of REM sleep correlates with more frequent reports of vivid dreams. Waking up directly from REM sleep also makes dream recall more likely, as the content is still fresh in memory.

What exactly are vivid dreams?

Vivid dreams feel real and immersive. They are marked by strong imagery, detailed storylines, and intense emotions—sometimes positive, sometimes frightening. These dreams often linger long after waking, making them especially memorable compared to ordinary ones.

Timing is everything

Caffeine isn’t limited to coffee and energy drinks. It is also present in tea, chocolate, soft drinks, certain supplements, and even some medications. Sleep researchers recommend avoiding caffeine for at least eight hours before bedtime to reduce sleep disruption, and steering clear of large doses within 12 hours of sleep for maximum effect.

The double-edged nature of caffeine

While caffeine can interfere with sleep, it also offers well-documented benefits. Studies have linked regular coffee consumption to a reduced risk of depression and neurodegenerative diseases such as Parkinson’s. Coffee is also rich in B vitamins and antioxidants that contribute to a healthy diet. For many, especially night-shift workers, caffeine remains an essential tool to combat fatigue and maintain alertness.

The bottom line

There is no definitive scientific proof that reducing caffeine directly causes vivid dreams. However, the connection is clear: caffeine influences sleep, and sleep shapes our dreams. By lowering caffeine intake, the body may gain more restorative sleep and longer REM phases, giving the brain more opportunity to generate—and remember—dreams that are strikingly vivid.