Tag: cold brew

Ultrasonic Espresso: UNSW Researchers Develop Cold-Water Brewing Method That Cuts Energy Use by 75%

Posted on by Qahwa World

Source: University of New South Wales (UNSW) – Journal of Food Engineering |
Author: Qahwa World |
Date: June 11, 2026

Ultrasonic Espresso: UNSW Researchers Develop Cold-Water Brewing Method That Cuts Energy Use by 75%

Key Takeaways:

  • UNSW Sydney researchers developed a method to brew espresso-strength coffee using room-temperature water and ultrasonic sound waves.
  • The technology reduces energy consumption by up to 75% compared to traditional espresso.
  • The brewing process takes less than 3 minutes and produces coffee with similar richness and concentration to regular espresso.
  • Acoustic cavitation creates tiny jets that break down coffee grounds, accelerating extraction.
  • Blind taste tests with 100 participants found no significant sensory differences between ultrasonic and traditional espresso.
  • Ultrasonic filter coffee received higher ratings than conventionally brewed filter coffee, especially in perceived bitterness.
  • The technology is scalable for industrial coffee production, benefiting ready-to-drink manufacturers.

Researchers at the University of New South Wales (UNSW) Sydney have developed a new coffee brewing method that produces espresso-strength coffee using room-temperature water and ultrasonic sound waves, potentially reducing energy consumption by up to 75%.

The innovation challenges one of espresso’s core assumptions—that high-temperature water is essential for extracting the flavor, body, and caffeine concentration associated with traditional espresso. Led by Dr. Francisco Trujillo from UNSW’s School of Chemical Engineering, the research team created what they call an “ultrasonic espresso,” a process that uses high-frequency sound waves to accelerate extraction without the need for heated water. Their findings were published in the Journal of Food Engineering.

How the Technology Works

The system transforms a standard coffee filter basket into an ultrasonic reactor. A small metal transducer attached to the side of the basket generates ultrasonic vibrations that travel through both the coffee grounds and the water. These vibrations create a phenomenon known as acoustic cavitation—the rapid formation and collapse of microscopic bubbles within the liquid. As the bubbles collapse near the coffee particles, they generate tiny jets that break down the surface of the grounds, allowing flavor compounds, oils, and caffeine to be extracted more rapidly. According to the researchers, this process enables espresso-strength extraction at room temperature while significantly reducing energy requirements.

From Cold Brew to Espresso

The technology builds on earlier work by Dr. Trujillo’s team, which used ultrasound to reduce cold-brew preparation times from 12–24 hours to just a few minutes. While successful, the earlier method produced coffee with the characteristic flavor profile of cold brew—typically smoother, less concentrated, and lower in caffeine than espresso. The team’s latest research focused on achieving the intensity and concentration associated with traditional espresso. After testing a range of variables, including grind size, brew ratio, and ultrasound application time, the researchers identified an optimal extraction window of approximately 2.5 to 3 minutes. “The most important factor was the brew ratio, which determines the final concentration of the beverage,” Dr. Trujillo explained. “We also found that finer grinding accelerated extraction and helped achieve espresso-like characteristics.”

Blind Taste Tests Show Comparable Results

To evaluate the sensory quality of the ultrasonic coffee, the researchers conducted a blind tasting study involving around 100 regular coffee drinkers. Participants sampled four beverages: traditional espresso, ultrasonic espresso, traditional filter coffee, and ultrasonic filter coffee. All samples were prepared under controlled conditions, cooled to the same temperature, and served in coded cups in random order. Participants rated each coffee on aroma, flavor, bitterness, and overall preference using a nine-point scale.

Coffee Type Result Compared to Traditional
Ultrasonic Espresso No significant differences across any sensory category
Ultrasonic Filter Coffee Higher overall ratings, especially lower perceived bitterness

The results showed no significant differences between traditional espresso and ultrasonic espresso across any of the sensory categories. Most participants were unable to distinguish between the two brewing methods. The ultrasonic filter coffee performed even better, receiving higher overall ratings than conventionally brewed filter coffee, particularly in perceived bitterness. According to the researchers, the findings demonstrate that ultrasonic extraction can maintain—or in some cases improve—coffee quality despite eliminating the heat typically associated with brewing.

Commercial Potential

While the technology could eventually be adapted for home coffee machines, the researchers believe its greatest impact may be in industrial coffee production. Manufacturers of ready-to-drink coffee beverages could benefit from both reduced energy consumption and faster processing times. Because the process produces a concentrated coffee extract, it could be used directly in ready-to-drink products or shipped as a concentrate for later dilution into cold brew, milk-based beverages, and other coffee drinks. “There are companies that produce coffee products on an industrial scale, and we are confident this ultrasound system can be scaled up to meet their needs,” said Dr. Trujillo. “The energy savings and rapid processing time make it particularly attractive for commercial applications.” If successfully commercialized, ultrasonic brewing could offer a new pathway for producing espresso-strength coffee while reducing both energy consumption and production costs.

Frequently Asked Questions About Ultrasonic Espresso

Q: What are the main advantages of ultrasonic espresso?

A: It cuts energy use by 75%, uses room-temperature water, and produces espresso-strength coffee in under 3 minutes.

Q: Does the coffee taste different from traditional espresso?

A: Blind taste tests found no significant differences in aroma, flavor, or bitterness between ultrasonic and traditional espresso.

Q: How does ultrasound accelerate coffee extraction?

A: Acoustic cavitation creates tiny bubbles that collapse near coffee particles, generating micro-jets that break down the grounds and release flavors faster.

Q: Can this technology be used at home?

A: Currently designed for industrial applications, but it could potentially be adapted for home coffee machines in the future.

Q: What are the commercial applications?

A: Producing coffee concentrates for ready-to-drink beverages, reducing energy costs in factories, and accelerating cold brew production.

Ultrasonic espresso technology could redefine coffee brewing in the future. By cutting energy and time while maintaining quality, it opens new possibilities for both home and industrial production.

Prepared and edited by: Qahwa World – Based on a study from the University of New South Wales (UNSW) published in the Journal of Food Engineering.

Reference: Nikunj Naliyadhara et al., “Ultrasound Enables Espresso‑Strength Coffee Brewing in 2–3 Minutes at Low Temperature with Lower Energy Consumption,” Journal of Food Engineering, 2026.

All rights reserved. Republication with attribution permitted.

Publication date: June 11, 2026

US Coffee Consumption 2026 by the Numbers

Posted on by Qahwa World

Source: National Coffee Association (NCA) |
Author: Qahwa World |
Date: June 6, 2026

US Coffee Consumption 2026 by the Numbers: The Rise of Specialty Coffee and What It Means for Global Markets

Key Numbers:

  • 66% of American adults drank coffee yesterday – more than any other beverage including water.
  • 47% drank specialty coffee daily, surpassing traditional coffee (42%).
  • 58% had specialty coffee in the past week, a 10-point increase since 2021.
  • 45% of Americans consumed espresso-based beverages weekly (lattes, cappuccinos, espressos).
  • Age group 25-39 leads consumption: 69% weekly for specialty coffee.
  • Hispanic Americans are the highest specialty coffee consumers (67% weekly).
  • Northeast and West regions have the highest consumption (64% and 61% weekly).
  • Medium roast is the most popular (58%), followed by dark (39%) and light (13%).

The 2026 National Coffee Data Trends report, released by the National Coffee Association (NCA), confirms that coffee remains America’s favorite beverage. 66% of adults drank coffee yesterday, ahead of tap or bottled water. However, the real story lies in a deep shift within the US market.

For the first time, specialty coffee is achieving sustainable growth over traditional coffee. This shift reflects changing consumer tastes and carries major implications for global production, arabica and robusta futures, roasting strategies, and distribution worldwide. In this report, we present the most revealing numbers and analyze what they mean for the global coffee market.

1. Daily and Weekly Consumption Basics

January 2026 data shows specialty coffee outpacing traditional coffee in daily consumption for the first time on a broad scale. Daily specialty coffee penetration reached 47%, versus 42% for traditional coffee. On a weekly basis, 58% of Americans drank specialty coffee, compared to 62% for traditional coffee – a very close gap.

Coffee Type Daily Penetration Weekly Penetration
Specialty Coffee 47% 58%
Traditional Coffee 42% 62%
Espresso Based Beverages (EBBs) 29% 45%
Cold Specialty Beverages (N-EBBs)* 17% 27%

* Includes cold brew, frozen blended coffee, and nitro coffee.

Since 2021, weekly specialty coffee consumption has increased by 10 percentage points (from 48% to 58%). Meanwhile, weekly traditional coffee consumption has remained stable at around 62%. This means nearly all growth in the US coffee market comes from the specialty segment.

2. Who Drinks Specialty Coffee? Demographic Profile

By age: The 25-39 age group is the strongest driver. 69% of them drank specialty coffee in the past week, versus only 46% of those aged 60+. Moreover, 60% of the 25-39 group consumed espresso beverages, and 40% drank cold specialty drinks. Young adults (18-24) prefer specialty (50%) over traditional (40%), signaling a lasting generational shift.

Age Group Specialty (Weekly) Espresso Beverages Cold Specialty
18-24 50% 38% 33%
25-39 69% 60% 40%
40-59 60% 47% 27%
60+ 46% 30% 13%

By ethnicity: Hispanic Americans are the highest specialty coffee consumers (67% weekly), followed by Asian Americans (64%). African Americans (57%) and Caucasian Americans (56%) follow. Hispanic Americans also lead in espresso beverages (57%) and cold specialty drinks (39%).

By region: The Northeast leads with 64% weekly specialty consumption, followed by the West (61%), then the South (57%), and finally the Midwest (49%).

3. How Do Americans Drink Their Specialty Coffee?

Temperature: 43% prefer hot specialty coffee, while 32% consume it cold. In contrast, traditional coffee is 54% hot and only 13% cold. Specialty coffee thus dominates the cold beverage market year-round, even in January.

Roast level: Medium roast is the most popular (58%), followed by dark roast (39%), then light roast (13%). This confirms a preference for balanced, classic flavors.

Additives (sweeteners and whiteners): 59% of specialty coffee drinkers use sweeteners or flavored syrup. 58% use whiteners (milk, cream, or milk alternatives). The 25-39 age group records the highest sweetener usage (70%). Hispanic Americans are more likely to add white sugar and honey.

Out-of-home preparation: 36% of specialty coffee drinkers buy their coffee away from home (cafés, restaurants, workplaces), compared to only 23% of traditional drinkers. This highlights the importance of the hospitality and café sector for specialty coffee growth.

4. What Do These Numbers Mean for the Global Coffee Market?

The US shift to specialty coffee is not just a local taste change; it is a strong signal for global markets.

1. Demand for high-quality arabica will increase: Specialty coffee’s heavy reliance on arabica puts pressure on producing countries to increase output while maintaining quality. However, a record Brazil 2026/27 crop (71.9 million bags) may create a temporary surplus, but strong US demand will absorb much of it.

2. Arabica prices may find support despite surplus: Prices usually fall when supply rises. Yet 58% of Americans drinking specialty coffee weekly means that any production increase may be met by rising consumption, limiting price collapse. Additionally, tight spot supplies (falling exchange inventories) support prices in the short term.

3. Robusta market faces pressure: As traditional coffee’s share declines, Vietnam increases its robusta exports. This could lead to a robusta surplus and downward pressure on prices. Roasters will need to find new uses for robusta.

4. Flavor innovation and new formats are essential: 35% of specialty coffee drinkers consider flavor part of the definition of “specialty coffee.” The strong preference for sweet flavors forces producers to develop blends that meet these tastes. Meanwhile, the popularity of cold drinks requires investment in chilled distribution channels.

5. Demographic shifts reshape global marketing: Specialty coffee’s concentration among 25-39 year olds and Hispanic Americans means brands must redirect their campaigns and sales channels. Higher out-of-home consumption (36%) benefits global café chains.

6. Supply chain and climate challenges remain: With El Niño and Strait of Hormuz disruptions persisting, specialty coffee supply chains become more fragile. Prices may experience sharp volatility despite a theoretical surplus.

5. What Does This Mean for the Arab World, Especially the Gulf?

The Gulf market is experiencing massive growth in specialty coffee. US data confirms this is a global trend. For coffee-importing Arab countries, this means:

  • Higher prices: If strong US demand continues, arabica prices may rise globally, increasing import costs for local roasters and cafés.
  • Opportunity for differentiation: Arab cafés can play on distinctive flavors (spice, floral, fruit) that US specialty drinkers are open to. This opens doors for collaboration with US roasters or exporting innovative Arab blends.
  • Need for investment in education and training: To meet global quality standards, the Gulf coffee sector must strengthen Q Grader and sensory analysis programs, just as labs like Kanamori Coffee Lab do in Japan.

Frequently Asked Questions About US Coffee Consumption 2026

Q: What percentage of Americans drink coffee daily compared to other beverages?

A: 66% drink coffee daily, making it the most consumed beverage ahead of tap or bottled water.

Q: Has specialty coffee truly overtaken traditional coffee?

A: In daily consumption, yes: 47% specialty vs. 42% traditional. Weekly, traditional still leads slightly (62% vs. 58%).

Q: Which age group consumes the most specialty coffee?

A: The 25-39 age group, at 69% weekly.

Q: What is the most popular roast in America?

A: Medium roast (58%), followed by dark (39%), then light (13%).

Q: How do these numbers affect global coffee prices?

A: Strong US demand for arabica supports prices, while Brazil’s record crop may create temporary surplus. Robusta prices trend downward due to Vietnam exports.

Q: Which flavors do US specialty coffee drinkers prefer most?

A: Sweet flavors: chocolate (85%), caramel and brown sugar (78%), vanilla (79%).

The 2026 data shows that specialty coffee is no longer a luxury but the backbone of the US coffee market. This sends clear messages to producers, roasters, and investors worldwide: quality, innovation, and understanding demographic shifts are the keys to success in the coming decade.

Prepared and edited by: Qahwa World – Based on the National Coffee Association’s 2026 National Coffee Data Trends Specialty Coffee Report.

All rights reserved. Republication with attribution permitted.

Publication date: June 6, 2026

Specialty Coffee in America Hits Record High in 2026

Posted on by Qahwa World

Source: National Coffee Association (NCA) |
Author: Specialty Reports Unit |
Date: June 2, 2026

Specialty Coffee in America Hits Record High in 2026

Key Takeaways:

  • 47% of American adults drank specialty coffee yesterday. This equals the highest level ever recorded.
  • Specialty coffee surpasses traditional coffee daily (47% vs. 42%).
  • 58% of Americans had specialty coffee in the past week. That is a 10 point increase since 2021.
  • The 25 to 39 age group leads consumption. 69% of them drank specialty coffee in the past week.
  • Espresso based beverages (lattes, cappuccinos) reached 45% weekly penetration.
  • Sweet flavors like chocolate and caramel top the preference list for specialty drinkers.
  • 36% of specialty coffee drinkers had their coffee prepared out of home. Only 23% of traditional drinkers did the same.

The National Coffee Association (NCA) released its 2026 National Coffee Data Trends Specialty Coffee Report today. The report shows that specialty coffee continues to achieve record numbers. Specifically, 47% of American adults drank specialty coffee on the day before the survey. This matches the record high set in 2025.

In addition, specialty coffee outperforms traditional coffee, which stood at 42% daily. The data points to a clear shift in consumer behavior toward quality and diverse flavors. Specialty coffee confirms its position as a favorite drink among new age groups.

Record High Consumption for Specialty Coffee

The Spring 2026 NCDT report found that 66% of American adults drank coffee of any type yesterday. This makes coffee the number one beverage in America, ahead of tap or bottled water. However, the real growth happens in the specialty coffee segment. Daily specialty consumption reached 47%, while traditional coffee remained stable at 42%.

Furthermore, weekly specialty coffee consumption has grown steadily. It increased from 48% in 2021 to 58% in January 2026. This represents a 10 percentage point increase over five years. Espresso based beverages (EBBs) are the main driver of this growth.

Coffee Type Daily Penetration (Jan 2026) Weekly Penetration (Jan 2026)
Specialty Coffee 47% 58%
Traditional Coffee 42% 62%
Espresso Based Beverages (EBBs) 29% 45%
Cold Specialty Beverages (N EBBs)* 17% 27%

* Includes cold brew, frozen blended coffee, and nitro coffee.

Age Group 25 39 Drives Growth and Demand for Innovation

The data shows that adults aged 25 to 39 are the main engine of the specialty coffee market. Specifically, 69% of this group drank specialty coffee in the past week. This is the highest percentage among all age groups. In contrast, only 46% of those aged 60 and above did the same.

As a result, younger consumers prefer espresso based drinks and cold beverages. For example, 60% of the 25 39 group had an espresso beverage in the past week. Cold brew consumption among them reached 28%. Among seniors, that number was only 6%.

Moreover, younger adults (18 to 24) showed a stronger preference for specialty coffee over traditional coffee. Their weekly specialty penetration was 50% compared to 40% for traditional. This suggests a lasting shift in consumption habits for future generations.

Age Group Specialty Coffee (Weekly) Espresso Beverages Cold Specialty Drinks
18 24 50% 38% 33%
25 39 69% 60% 40%
40 59 60% 47% 27%
60+ 46% 30% 13%

Flavor Preferences: Sweet Dominates, Specialty Drinkers Seek More

The report revealed that 35% of specialty coffee drinkers consider flavor as part of what makes a coffee “specialty.” Therefore, the study tested 22 flavor descriptions to identify the most preferred ones. Sweet flavors topped the list broadly. Chocolate (cocoa, milk chocolate, malt) scored 85% appeal among specialty drinkers. Caramel and brown sugar came second with 78%, followed by vanilla at 79%.

In contrast, specialty coffee drinkers showed greater openness to less common flavors compared to traditional drinkers. For example, the appeal for citrus notes (orange, lemon) rose to 64% among specialty drinkers versus 52% for traditional drinkers. Likewise, liking for rose and spice notes like cinnamon and cardamom increased significantly.

As a result, the study recommends that coffee shops and brands offer a mix of 4 to 5 core flavors. According to a TUR (Total Unduplicated Reach) analysis, offering chocolate, vanilla, and a tropical fruit can reach more than 70% of specialty coffee drinkers. Adding more flavors does not deliver significant additional reach.

Buying Behavior: Out of Home, Cold Drinks, and Sweeteners

The report noted clear behavioral differences between specialty and traditional coffee drinkers. First, 36% of specialty drinkers bought their coffee ready made from outside the home (cafes, restaurants, gas stations). This compares to only 23% for traditional coffee drinkers. This reflects the importance of out of home channels for the specialty segment.

Second, 32% of Americans consumed cold specialty coffee during the past week. This is a large number compared to traditional coffee, where only 13% was consumed cold. Cold brew and frozen blended drinks are key drivers of this trend, even during winter months.

Third, sweetener use increased among specialty coffee drinkers. Specifically, 59% of them added sweeteners or flavored syrup to their daily coffee. This percentage rises to 70% among the 25 to 39 age group. Hispanic Americans are more likely to add white sugar and honey. Meanwhile, 58% of specialty drinkers used whiteners (milk, cream, or milk alternatives).

Frequently Asked Questions About the 2026 Specialty Coffee Report

Q: What percentage of Americans drink coffee daily overall?

A: According to the Spring 2026 report, 66% of American adults drink coffee daily. This makes coffee the most consumed beverage, ahead of tap or bottled water.

Q: How does the NCA define “specialty coffee”?

A: Specialty coffee includes any espresso based beverage (lattes, cappuccinos), non espresso beverages like cold brew and nitro, plus traditional coffee that consumers believe is made from premium beans.

Q: Which age group consumes the most specialty coffee?

A: The 25 to 39 age group is the highest consumer. 69% of them drank specialty coffee in the past week, the highest among all age groups.

Q: What are the most preferred flavors for specialty coffee drinkers?

A: Sweet flavors lead the list. Chocolate has 85% appeal, followed by caramel and brown sugar at 78%, and vanilla at 79%.

Q: Do Americans prefer hot or cold specialty coffee?

A: 43% of specialty coffee drinkers prefer it hot, while 32% consume it cold. Cold beverages show steady growth even during winter months.

Q: Where do specialty coffee drinkers usually get their coffee?

A: 36% buy their coffee ready made away from home (cafes, restaurants, workplaces). The rest prepare it at home using drip makers or espresso machines.

Author: Specialty Reports Unit – Based on the National Coffee Association (NCA) press release issued June 2, 2026, and the 2026 NCDT Specialty Coffee Report.

All rights reserved. This report may be republished with attribution.

Publication date: June 2, 2026

Puyang Launches Integrated Coffee Production Chain in China

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Dubai – Qahwa World

Coffee in China is no longer just an imported commodity or a growing consumer trend. It has become a strategic industrial and trade opportunity, with value chains extending from African production regions to Chinese processing hubs and global export markets. The Puyang County project in Henan Province stands out as a leading example of this transformation.

  • From Import to Deep Processing

In recent years, Puyang County has actively participated in the Belt and Road Initiative, leveraging its industrial base and logistics infrastructure in central China. Within this framework, the China-Ethiopia Coffee Industrial Demonstration Park was established, relying primarily on coffee beans imported from Ethiopia and Uganda, two of the world’s most prominent coffee origin countries.

What sets Puyang apart is not merely the import of raw beans but the transition to advanced processing within China, which increases the value of the final product and strengthens the competitiveness of Chinese manufacturers in global coffee supply chains.

A Fully Integrated Production Facility

The demonstration park in Puyang features a fully integrated production system, including:

A factory producing freeze-dried instant coffee;

Three roasting lines for coffee beans;

Ten cold brew production lines;

Eight freeze-drying lines.

This integration allows complete control over all processing stages—from roasting and extraction to drying and packaging—ensuring consistent quality, product variety, and the capacity to meet diverse international standards.

  • Puyang at the Heart of China’s Emerging Coffee Value Chains

Puyang’s initiative reflects a broader shift in China: moving from being a final importer of coffee to becoming a regional hub for processing and re-exporting coffee. With growing domestic consumption and the expanding specialty coffee market, models like Puyang’s are increasingly relevant, combining industrial efficiency with trade flexibility.

Exports from Puyang now reach Singapore, the United States, and other countries, demonstrating that integrated production chains can effectively serve both domestic and international markets.

  • Coffee as a Belt and Road Cooperation Tool

On a larger scale, Puyang exemplifies how the Belt and Road Initiative can support agro-industrial value chain development, not only infrastructure and energy projects. By importing beans from African origins and processing them domestically, China creates a shared-value model: raw material sourcing in Africa, industrial processing in China, and global market distribution. This strengthens China’s role in global coffee trade while providing African producers with more stable export channels.

  • Implications for the Specialty Coffee Sector

For the specialty coffee industry, Puyang highlights several key trends:

Increased focus on advanced processing techniques such as freeze-drying and cold brew extraction;

Building industrial capacity capable of handling a wide range of African coffee origins;

A growing orientation toward export-ready, value-added products, not just the domestic market.

These elements make Puyang a case study for China’s evolving coffee value chains, particularly as Belt and Road initiatives continue to expand.

The Puyang project illustrates how coffee can evolve from a simple imported commodity into a high-value industrial product within fully integrated value chains. With ongoing investment and strategic partnerships, coffee is poised to become a new axis of industrial and trade collaboration between China and producing countries, reaching beyond domestic consumption into global markets.

New Study Reveals Shocking Findings on How Hot and Cold Coffee Affect the Body and Mind

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Dubai – Qahwa World

A groundbreaking study published in the British Journal of Nutrition has uncovered a surprising link between the temperature of beverages—particularly coffee—and human physical and mental health. The research suggests that the difference between a steaming cup of coffee and an iced drink goes far beyond taste, extending to real effects on mood, digestion, and sleep.

Conducted by researchers from San Diego State University, the University of California San Diego, and Wake Forest University under the direction of Professor Tianying Wu, the study involved more than 400 healthy adults of Asian and White backgrounds between the ages of 18 and 65. The goal was to determine how the temperature of foods and drinks affects emotional and physical well-being. Participants reported how often they consumed cold and hot drinks such as water, coffee, tea, milk, and juice, as well as hot and cold meals during summer and winter. They also recorded symptoms related to anxiety, depression, insomnia, and digestive issues such as gas and abdominal fullness.

The results were striking. Among Asian participants, frequent consumption of cold beverages and foods—especially during the summer—was associated with higher levels of anxiety, sleep disturbance, and digestive discomfort. Those who reported having cold hands, an indicator of poor blood circulation, experienced these negative effects more strongly. The findings suggest that cold consumption in warm months may intensify anxiety and insomnia, while no significant benefit was found from hot consumption within this group.

In contrast, White participants showed the opposite trend. Those who preferred hot drinks, particularly during winter, reported fewer symptoms of depression, insomnia, and gastrointestinal discomfort. Regular consumption of hot coffee or tea during colder months was linked to better mood, improved sleep, and reduced bloating or gas. Meanwhile, higher intake of cold drinks and foods corresponded with higher anxiety and poorer sleep, particularly among those with low body warmth or poor circulation.

The researchers note that these findings align with ancient perspectives in traditional Chinese and Ayurvedic medicine, which warn against consuming cold foods and beverages during winter and emphasize the health benefits of warmth. While Western medicine rarely considers temperature as a health factor, this study offers scientific evidence that thermal effects can influence human physiology.

According to the authors, cold drinks can lower core body temperature, slow gut activity, and disrupt the balance of gut microbiota, all of which may impair digestion and mood. Exposure to cold also constricts blood vessels and reduces oxygen flow to the brain, potentially heightening anxiety and disturbing neurotransmitter balance. Conversely, warm drinks stimulate blood circulation, support healthy digestion, and activate the parasympathetic nervous system—responsible for relaxation—thus improving mood stability and sleep quality.

While the study is observational and does not establish causation, the patterns are consistent enough to warrant attention. The researchers emphasize that individual factors—such as poor circulation or cold extremities—can make some people more vulnerable to the negative effects of cold consumption.

Interestingly, even within the Asian group, the differences were notable. Chinese participants, who reported the lowest intake of cold foods and beverages, also showed the fewest symptoms of anxiety, depression, and digestive issues. Indian participants, on the other hand, displayed stronger associations between cold consumption and adverse health outcomes. The study further observed that Asian immigrants who had lived longer in the United States were more likely to adopt Western dietary habits, including higher consumption of cold drinks.

The authors conclude that the temperature of what we eat and drink is not merely a matter of taste—it may influence our physical and mental balance more than we realize. The findings suggest that warm foods and beverages could promote mental and digestive well-being, particularly during colder months or among individuals sensitive to cold. As Professor Tianying Wu stated, “The temperature of what we consume may matter far more than we think—it can subtly influence our mood and health in unexpected ways.”

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.

Specialty Coffee Consumption in the United States Reaches Record High

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Washington, September 9, 2025 (Qahwa World) – The Fall 2025 National Coffee Data Trends report, published by the National Coffee Association, shows that specialty coffee consumption in the United States has reached its highest level on record. Fifty-seven percent of Americans reported drinking specialty coffee at least once in the past week, a figure that matches the highest level ever recorded and confirms that specialty coffee has become a central part of everyday life across the country.

The report also highlights the strong role of younger generations, with forty-six percent of Americans between the ages of 18 and 24 saying they consumed specialty coffee on the day before the survey was conducted, the highest daily rate since 2020. Analysts attribute this trend to the integration of younger consumers into modern coffee culture, their preference for higher quality and innovative experiences, and the growing popularity of coffee-related social events that encourage sharing and discovery.

The study notes that new preparation methods are fueling this growth. Cold brew consumption rose to seventeen percent, an increase of three percentage points compared with the start of the year, while ready-to-drink coffee beverages reached nineteen percent, up four points. These figures reflect the American consumer’s attraction to options that combine convenience and freshness, particularly during warmer months.

Industry observers say the expansion of specialty coffee consumption opens new opportunities but also presents challenges. Large chains are benefiting from the growth of app-based orders and drive-thru services, while independent cafés and roasters are finding their strength in providing higher quality products, origin transparency, and stories of sustainability. This balance between convenience and authenticity is expected to shape the future of the U.S. coffee market.

The significance of this growth is underscored by the size of the overall industry, valued at 343 billion dollars. Specialty coffee is no longer just a matter of personal taste or social trend but a powerful economic sector in its own right. With rising consumer awareness of origin, production methods, and environmental certifications, specialty coffee is expected to continue strengthening its position both domestically and internationally.

The findings suggest that the United States has moved beyond the so-called third wave of coffee, which focused on artisanal preparation, and is entering a new phase that blends quality with convenience and social experience. For a new generation of consumers, coffee is no longer simply a morning beverage but an evolving lifestyle choice that reflects broader shifts in consumer culture.

Coffee Planet Showcases Innovation and Growth at World of Coffee Dubai 2024

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Dubai – Qahwa World

Coffee Planet, part of the Ludlow Coffee Group, made a strong impression at World of Coffee Dubai (21–23 January 2024), held in the city that has been its home since 2005. Following a record-breaking year in 2023 marked by market expansion, product innovation, and a commitment to sustainability, the company presented its largest and most ambitious showcase to date.

The event came during a period of significant growth for Coffee Planet, including the recent opening of a new corporate office, showroom, campus, and café in Abu Dhabi. This expansion reflects the company’s long-standing relationships in the capital and its broader ambition to strengthen its presence across the UAE, the Middle East, and international markets. Supporting this vision is its evolving brand identity and new strapline: “Everyone’s cup of Specialty.”

At World of Coffee Dubai 2024, Coffee Planet unveiled three major product launches:

Ready-to-Drink Cold Brew Range
The company introduced three new cold brew canned beverages: Latte, Caramel Latte (250ml), and Black Nitro (200ml). These products build on the success of its recently launched cold brew concentrate, already gaining traction in key markets, particularly within the HORECA sector. The concentrate offers versatility for cafés, bars, and events, enabling a wide range of beverage creations. The new ready-to-drink cans are expected to expand Coffee Planet’s reach across retail, online, and hospitality channels.

New Single Origin Coffees
Continuing its focus on quality and traceability, Coffee Planet presented a new selection of seasonal single origin coffees. These included three microlots from El Salvador (Santa Ana), Colombia (Hacienda Mallorca), and Guatemala, alongside four new food service single origins sourced from Brazil, Costa Rica, Colombia, and Ethiopia.

Sustainable Wooden Capsules
A key highlight was the launch of single origin coffees in innovative wooden capsules. Designed to be Nespresso-compatible, these capsules are made from natural wood fibres certified by PEFC and sourced from wood industry by-products. Fully plant-based and produced from renewable materials, they represent Coffee Planet’s commitment to sustainability while delivering a premium coffee experience. Customisation options are also available, allowing clients to tailor capsules to their preferred coffee selections.

Beyond product launches, Coffee Planet created an immersive experience at its stand. Visitors explored a main bar serving popular beverages using advanced equipment, a dedicated brew bar hosting workshops, a capsule display area, and a “Coffee Corner” concept designed for workplace environments.

The stand also featured insights into the Ludlow Coffee Group and its recently launched roastery brand, Jigsaw Coffee Company, which provides private label roasting services for global food and beverage brands and produces Coffee Planet’s full range.

Throughout the three-day event, Coffee Planet hosted interactive sessions, demonstrations, and competitions led by its Campus team and industry partners. Renowned baristas and latte art champions participated, adding energy and engagement to the experience. The company also collaborated with key partners across the exhibition, showcasing its coffees on leading equipment brands and hosting masterclasses.

Jamie Brown, CEO of Coffee Planet and Ludlow Coffee Group, said:
“We were proud to showcase our expertise and latest innovations at World of Coffee Dubai. It was a great opportunity to connect with customers and partners, strengthen relationships, and continue our mission to make specialty coffee accessible to all.”