A complex web of pressures, from climate change to tariffs, are pushing up coffee prices. But the industry has a challenge: How to communicate necessary price rises to consumers without scaring them off.
For paid subscribers: deleted scenes from last week's lexicon. Musings on the words "Sustainability", "Specialty", and the old-school buzzwords like "Artisan" and "Gourmet".
There’s a Starbucks in Korea run by hundreds of little robots. Well, they’re not running the place, but they deliver the coffee around a multi-floor tech headquarters—they even have their own elevator.
The green coffee consolidation trend continues, as financial services group StoneX buys up bankrupt coffee trader Mercon’s specialty arm.
Enjoy your coffee. . . on toast? That’s the pitch from an outdoorsy Swiss startup which is selling a tube of coffee paste for campers. New Atlas calls it a “dissolvable paste that can be mixed with water in a cup, spread onto breakfast pastries or simply gobbled straight out of the tube.” Delicious.
Read more about these stories, plus a whole lot of unionisation news, over at Fresh Cup Magazine:
In case you missed it, you can read my latest (very) long-form article on FairWave Coffee Collective and its local-focused approach to private equity investment in specialty coffee:
I'm the creator and writer of The Pourover. Based in Scotland, I have over a decade of experience in the specialty coffee industry as a barista, roaster, and writer. Ask me about coffeewashing.
Fionn Pooler
