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The world’s leading voice for coffee. A PDG Global Publication

20/12/2025

Chocolate, caramel, nuts, and stone fruits are all flavour notes we associate with the festive period.

19/12/2025

As 2025 draws to a close, arabica prices are falling significantly, reaching their lowest levels since late September. Despite the USDA’s recent prediction of a global coffee deficit in 2025/26, reports of improved weather in Brazil and Vietnam, the world’s top two coffee producers, are offering a more positive outlook for harvest estimates.

However, the recent announcement that the EUDR will be postponed by a year adds uncertainty to the market. This is not the first time that the landmark legislation has been delayed, and it may not be the last. Traders, roasters, and producers are likely to gain greater clarity in April, once the simplification review conclusions are announced.

In other news, Chinese coffee giant Luckin is reportedly considering a bid for Nestlé’s Blue Bottle. It would be a strategic move for Luckin, enabling the value-focused chain to expand into the premium coffee market, especially as it scales in the US and challenges Starbucks’ dominance in North America.

But Blue Bottle’s reputation could be damaged. The pioneering third wave roaster curated its brand identity around craft and slow coffee, while Luckin builds its coffee empire around speed and convenience.

Reports also claim that Luckin and its financial backer, Centurium Capital, are looking to acquire %Arabica’s master franchise in China. The two recently explored another major acquisition, Costa Coffee from Coca-Cola, but interest has reportedly cooled.

Looking ahead, 2026 is likely to be another key year for coffee acquisitions, which will undoubtedly reshape the global market.

Read about these stories and more in this week’s PDG News Recap. 👉 http://www.perfectdailygrind.com/2025/12/coffee-news-recap-19-december-2025

18/12/2025

Spain has a long history with coffee, but its adoption of specialty coffee culture is much more recent than its European neighbours.

Traditionally, “torrefacto” – when sugar was added during the final stages of roasting – meant most people drank dark, bitter coffee. Today, however, consumers prefer higher-quality options that showcase terroir and flavour.

World Coffee Portal research indicates that nearly three-quarters of the country’s coffee shop visitors surveyed reported that premium beverages are integral to the ideal café experience.

Like other southern European countries, Spain's relaxed pace of life is fostering a thriving, mindful specialty coffee market, where growth is gradual yet steadily being woven into daily life.

We spoke to Nømad Coffee Lab&Shop, Cafés My Way, and Coffee Fest Madrid to learn more.👉 http://www.perfectdailygrind.com/2025/12/spain-late-blooming-specialty-coffee-market

Photos by: Nømad Coffee Lab&Shope

17/12/2025

A supermarket is not the first place that comes to mind when buying specialty coffee. But in mature markets such as North America, Western Europe, and Australia, coffee aisles in grocery stores are undergoing a transformation.

Once stocked only with low-quality, dark-roast coffee products, supermarket shelves are increasingly displaying specialty-grade whole bean, ready-to-drink coffee beverages, espresso and cold brew concentrates, and even matcha powders. Many well-known third wave roasters now have a more established presence in local and national outlets, helping elevate the quality of their offerings.

The overall quality and diversity of grocery store coffee products, however, remain low. Selling to supermarkets and grocery stores can be a highly valuable revenue stream for specialty coffee roasters, expanding their customer base and creating opportunities to innovate and drive higher standards. But it’s a challenging market to navigate, competing with many major brands for shelf space.

We spoke to North Roast Coffee Roastery, Upper Left Roasters, and Fresh Roasted Coffee LLC. to learn more.👉 http://www.perfectdailygrind.com/2025/12/supermarket-coffee-quality-challenges

Photos by: Fresh Roasted Coffee LLC.

16/12/2025

Acidity, sweetness, and bitterness are all integral characteristics of coffee. But umami is also becoming more recognised, especially in recent years.

Umami was first defined as a distinct taste by Japanese scientist Dr Kikunae Ikeda in 1908. He found that the four tastes – sweet, sour, salty, and bitter – couldn’t adequately describe the nuanced flavours of dashi, a stock used in Japanese cuisine commonly made from dried kombu (seaweed), bonito flakes, or shiitake mushrooms.

The concept of umami as a “fifth taste” and a descriptor of balanced, full-bodied textures is a growing global trend. Although it has been fundamental to Japanese cuisine for over a century, umami-forward foods and beverages are becoming increasingly popular in restaurants and cafés worldwide.

Demand for the “moreish” savoury taste of umami is growing, as evidenced by viral trends such as salted cold foam, miso chocolate cookies, pickle juice sodas, and Parmesan espresso martinis.

But perhaps more simply, umami remains a valuable concept for black filter coffee, especially as producers continue to innovate with fermentation.

We spoke to Cokuun and Barista Life LA to learn more.👉 http://www.perfectdailygrind.com/2025/12/umami-flavours-specialty-coffee-valuable

Photos by: Cokuun, Barista Life LA

15/12/2025

As the bar for coffee quality continues to rise, the niche market of competition-winning coffees is gaining more attention.

More consumers are appreciating the unique flavours that these coffees offer. Roasters, meanwhile, are discovering how exclusivity and rarity boost the perceived value of their coffees. High-end lots can even command eye-watering prices; a washed 98-point Gesha received a world-record bid of US$30,204/kg at the 2025 Best of Panama auction.

To capitalise on this growing interest, more roasters are entering competitions, hoping to earn the title of award-winning brand. While sourcing and roasting exceptional coffee are essential to achieving this, the efforts required are often more holistic.

We spoke to Barocco Coffee Company to learn more.👉 http://www.perfectdailygrind.com/2025/12/how-to-become-award-winning-coffee-roaster

13/12/2025

Beloved by many, the cappuccino differs around the world, even in specialty coffee shops.

12/12/2025

Although almost all coffee products (excluding soluble Brazilian coffee) are exempt from US reciprocal tariffs, coffee prices remain high.

The news that the USDA predicts a global deficit in 2025/26 will only drive prices higher. Compounding the situation is Cecafé’s recent statement that Brazil's coffee exports fell by 21% in the first half of 2025, primarily due to 50% duties on shipments to the US. Port issues and delays also led Brazilian exporters to lose R$8.7mn (roughly US$1.6mn) in October alone.

Retail prices are likely to keep climbing in 2026. illycaffè plans to raise its prices again in January after two increases this year. The Italian brand also predicts that the C price will stabilise between US$2.80 and US$3/lb in the second half of 2026, which is still above the average of the past five years.

As 2025 comes to an end, the price volatility that defined this year will continue into the next.

Read about these stories and more in this week’s PDG News Recap. Tap the link in our bio! 👉 http://www.perfectdailygrind.com/2025/12/coffee-news-recap-12-december-2025

11/12/2025

Grinders are the unsung heroes of exceptional specialty coffee, and it all comes down to the burrs. The shape, geometries, materials, and coatings all play a key role in unlocking the full potential of a coffee.

Baristas and prosumer demand nothing less than precision and consistency, prompting grinder manufacturers to innovate further. Over the last few years, blind burrs have become increasingly popular for this reason.

These are designed without screw holes on the surface to increase the cutting surface area. Manufacturers claim this improves grinding efficiency, minimises retention, and produces a more uniform particle size distribution.

A small body of independent research indicates this is true. Tests conducted by Robert McKeon Aloe, for example, found that coffee ground with blind burrs scored higher across a range of taste descriptors compared to beans ground with regular burrs (or with screw holes on the surface).

More grinders are featuring blind burrs, including La Marzocco’s new Jay, Ceado’s Life-X, Eureka’s Black Diamond burr set for the Single Dose Pro, and Weber’s DB-2 Ultra burrs for the EG-1. Yet, many models still feature standard flat burrs, raising questions about manufacturing costs and challenges.

We spoke to La Marzocco to find out more.👉 http://www.perfectdailygrind.com/2025/12/regular-blind-coffee-grinder-burrs

Photos by: La Marzocco

10/12/2025

Gen Z is “unprecedentedly rich”, according to The Economist. Many industries, including coffee, are banking on their spending power.

This generation’s demands for convenience, customisation, and wellness are reshaping coffee consumption and the café landscape.

Trending drinks and flavours, particularly matcha, are thriving in coffee shops worldwide, offering a lucrative opportunity to drive revenue. UK chain Caffè Nero sold over 1.3 million matcha drinks in the summer of 2025, contributing a 49% rise in overall iced beverage sales.

Yet, Gen Z’s preferences are often at odds with the core of specialty coffee: a strict focus on “pure” coffee flavour, with no add-ons or additional ingredients. Older consumers, particularly millennials and Gen X, tend to favour simple black filter coffee and traditional milk-based drinks.

We spoke to Drinkrenude and Melitta Professional to learn more.👉 http://www.perfectdailygrind.com/2025/12/gen-z-reshaping-coffee-brand-customers

09/12/2025

As the specialty coffee market continues to grow, roasters are increasingly seeking ways to establish themselves in urban centres where consumer demand is highest. This shift toward city-centre operations brings exciting opportunities but also presents unique challenges, particularly around space.

Designing a functional, efficient roastery in a compact environment requires careful planning, smart technology choices, and an understanding of the specific constraints that come with prime locations.

The key is maximising every square foot while maintaining the quality and consistency that specialty coffee customers expect.

We spoke to Celsius Roasters to learn how they worked with IMF Roasters to design their space.👉 http://www.perfectdailygrind.com/2025/12/how-to-design-compact-coffee-roastery

Photos by: Celsius Roasters

08/12/2025

What makes popping a bottle of Champagne so special, or grating fresh Parmigiano Reggiano over pasta such a treat? The fact that no other wine and cheese can replicate those artisanally crafted in their respective French and Italian regions.

GI certifications are granted to products that have intrinsic qualities associated with specific producing regions or areas, protecting their heritage and integrity. Historically, they have been associated with European food products, but the concept of terroir also extends to coffee.

More coffee producers are turning to GI certification to assure authenticity, protect their knowledge of production and processing, and potentially command premium prices.

We spoke to Expocacer - Cooperativa dos Cafeicultores do Cerrado to learn how coffee producers in Minas Gerais, Brazil, are using GI certification as a marketing tool.👉 http://www.perfectdailygrind.com/2025/12/geographical-indication-specialty-coffee-marketing-strategy

Photos by: Expocacer - Cooperativa dos Cafeicultores do Cerrado

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Here at Perfect Daily Grind, we believe the coffee world is better when knowledge is shared. Our team’s passion for coffee drives us to brew fresh, useful, well-informed content for everyone from the casual consumer to the experienced coffee pro.

We aim to reveal the story behind the cup by exposing coffee lovers every stage of the specialty coffee supply chain, from bean to cup. By speaking to and publishing the words of coffee professionals around the globe, we hope to share with the world a greater understanding of the intricacies of this wonderful industry.

This learning journey from production to consumption will transform your relationship with coffee. Read our articles to get started.