Tag: Coffee

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Keurig launches Alta, a single-serve coffee system with compostable pods free of plastic and aluminum

Keurig, part of Keurig Dr Pepper, launched the Keurig Alta system on October 29, a single-serve coffee machine that drops plastic and aluminum entirely. The pods, called AltaRounds, are discs of pressed ground coffee wrapped in a plant-based coating made with seaweed-derived alginate, certified compostable in both home and industrial composting.

The machine reads a recipe code on each pod and automatically adjusts pressure (up to 10 bar for espresso), temperature and the water-to-coffee ratio. It has a built-in milk frother for lattes, cappuccinos and cortados, makes hot or iced drinks and remains compatible with K-Cup pods.

The system costs $499.99, and eight-packs of AltaRounds cost $9.99 to $10.99. The launch range has six varieties, with Peet’s Coffee set to follow. For now, Alta is sold only in the US, online; an initial pre-order run sold out in under 24 hours.

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Source: Tea & Coffee Trade Journal

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Bodum recalls 5.9 million French presses in the US after burn reports

Bodum USA, together with the US Consumer Product Safety Commission (CPSC), has announced a recall of about 5.9 million French presses sold in the US from 1974 through October 2026. The recall covers 8- and 12-cup models with a replaceable glass carafe: Bistro, Brazil, Caffettiera, Chambord, Crema, Java, Jesper and Kenya.

The company has received 70 reports of glass carafes breaking during use, 48 of which involved burns. The cause cited is stirring coffee with metal spoons or utensils, which can damage the glass so that it later fails.

The recall does not include refunds or new units: Bodum is offering a free plastic stirring spoon and a warning label. Owners are advised to stop using metal utensils in the carafe and to discard cracked or damaged carafes. The presses, made in Portugal and Thailand, sold for roughly $15 to $65.

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Source: Daily Coffee News

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British roaster Rounton Coffee moves to a headquarters three times larger

Rounton Coffee, an independent roaster in northern England, is moving from its former home, The Granary near Northallerton, to a 6,000 sq ft (about 560 m²) unit on the Teesside Industrial Estate in Thornaby. The new space is roughly three times larger, and the investment is close to £100,000.

The brand was launched in 2013 by Dave Beattie, a former chemical engineer, at local farmers’ markets. Today it roasts up to one tonne of coffee a day and ships as far as the Outer Hebrides and Ireland. Last month its range received seven Great Taste Awards.

At the new site, where green coffee silos are already installed, production, warehousing and training will be brought under one roof. The company expects three new jobs at first and is considering barista training, cupping sessions and equipment demonstrations. Beattie stresses that the coffee itself is not changing.

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Source: Tea & Coffee Trade Journal

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World of Coffee Panama 2026, the first in Latin America, drew 20,000 visitors

World of Coffee Panama 2026, the first World of Coffee event held in Latin America, has closed after three days at the Panama Convention Center. Organized by the Specialty Coffee Association (SCA) and the Panamanian association SCAP, together with Panama’s Chamber of Commerce, the show drew around 20,000 visitors.

According to preliminary data, almost half of registered participants (48.6%) came from abroad, mainly from Colombia, Costa Rica, the United States and Nicaragua. Exhibitors and competitors represented countries on five continents, from Kenya and Saudi Arabia to Japan and Norway.

The World Barista Championship ran alongside the show and was won by Pan Wei, representing China. Panama’s Benjamín Roque reached the semifinals, finishing in the top 16. Organizers also announced a $25,000 donation to the Panamanian Red Cross to support families affected by the October 9 earthquake.

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Source: Tea & Coffee Trade Journal

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An AI defect detector gets much more accurate when it flips the coffee beans

A team of researchers in Mexico, from the Technological Institute of Orizaba and the Autonomous University of the State of Mexico, has presented in the journal Agriculture a prototype that automatically identifies defects in green coffee beans using artificial intelligence.

The device takes 350-gram samples, photographs small groups of beans with two 16-megapixel cameras under controlled LED lighting, then mechanically flips them 180 degrees and photographs the other side. Analyzing both sides improved defect detection by 25.7% compared with photographing only one side.

The system was trained on 9,600 images covering 11 defect types (black, sour, broken, “elephant” beans and others) plus normal beans. Of the four neural networks tested, YOLOv8 performed best, with 97.4% precision and 99.6% recall. The authors note, however, that one sample takes 38 to 40 minutes, so the prototype is not yet an industrial sorter.

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Source: Daily Coffee News

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Tufts study: calories in Americans’ coffee rose 40% in 15 years, driven by nondairy creamers

A study by researchers at Tufts University, published on October 19 in the Journal of the Academy of Nutrition and Dietetics, shows that coffee drinks consumed by US adults have become more caloric, even though the amount of coffee has stayed the same.

The team analyzed federal NHANES survey data for 30,459 adults from 2003 to 2018. Consumption stayed around 13 ounces a day, but calories from coffee drinks rose on average from 43 to 60 a day, an increase of about 40%.

The main driver is nondairy creamer, which contributed about 19 calories a day in 2018, compared with about 8 in 2003, overtaking both sugar and dairy milk. The authors note that the study did not track health outcomes, relies on self-reported data and ends in 2018.

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Source: Daily Coffee News

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Weber Workshops completely redesigns the EG-1 grinder: “There is no v4. There is the EG-1”

Premium coffee equipment maker Weber Workshops has launched an internally redesigned version of its flagship EG-1 grinder, built for single dosing. The exterior look and the 80 mm flat burrs with variable speed remain, but the motor, grinding chamber, exit chute, base and bean-feeding system have all been reworked.

The company promises 22% more torque and an auto-stop function, plus a patent-pending “Vibe Tone” feature that uses motor oscillations to clear coffee left between the burr teeth. An ionizer neutralizes static, and tighter manufacturing tolerances should make manual burr alignment unnecessary.

Weber is dropping version numbers; founder Douglas Weber summed it up: “There is no v4. There is the EG-1.” Prices start at $4,450, with shipments starting in the coming weeks. Older models will continue to receive service and parts.

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Source: Daily Coffee News

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De’Longhi raises its stake in the La Marzocco and Eversys professional business to 88%

Italy’s De’Longhi Group closed a €662.5 million deal on 16 October that raises its stake in its professional coffee machine division, which brings together the La Marzocco and Eversys brands, from about 61% to 88%.

This is not a new acquisition: the additional 26.46% stake was bought from DLI, a company within the same ownership structure, which is why the deal underwent additional related-party review. Minority shareholders keep the remaining roughly 12%. De’Longhi bought Swiss maker Eversys in stages between 2017 and 2021, and the two brands were combined in 2024 while keeping separate identities.

The division reported revenue of €569 million over the past 12 months, up 38%, and De’Longhi values it at about €2.5 billion, almost double its 2023 valuation.

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Source: Daily Coffee News

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A Global Trial of 32 Arabica Varieties Shows Which Yield the Most and Resist Leaf Rust

World Coffee Research (WCR) and the International Center for Tropical Agriculture (CIAT) have published, in the journal Scientific Reports, the results of one of the largest comparative coffee variety trials. The study followed 32 arabica varieties at 30 sites in 17 countries, based on field data collected between 2015 and 2023.

For yield, the top spots went to the F1 hybrids H1 Centroamericano and EC16 (Mundo Maya), followed by Parainema and Ruiru 11 – all four with relatively good resistance to leaf rust, one of coffee’s most costly diseases. EC16 did better in cool areas with large day-night temperature differences, while H1 Centroamericano suited warm, stable climates.

Traditional pure arabica varieties had lower yields and were more susceptible to rust. The researchers stress, however, that the study did not assess cup quality and that promising varieties should be validated locally before being planted at scale.

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Source: Daily Coffee News

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Dr. Joseph John, the Pioneer Who Brought Indian Specialty Coffee to the U.S., Has Died

Dr. Joseph John, a nuclear physicist by training and one of the most important advocates of high-quality Indian coffee in the American specialty market, died on September 15 at the age of 88. The news was reported by Daily Coffee News.

Born in 1938 in Madurai, India, John worked in India’s atomic energy program before earning a doctorate in nuclear physics at Florida State University. In 1992 he and his wife, Urmila, founded Josuma Coffee in the San Francisco Bay Area, focused on direct relationships with Indian estates. In 1996 he created the Malabar Gold Espresso blend, which became the company’s flagship product.

He worked with growers and the Coffee Board of India to raise quality, championed the use of high-quality robusta in espresso and published the book “Creating a Perfect Espresso” in 2023. He described his entry into the coffee business as simply an accident. Josuma remains a family business, run by his son, Melind, and daughter-in-law, Steph.

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Source: Daily Coffee News