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ReflectionsBy: Ali Al Amodi In a world where a cup of coffee sets the rhythm of daily life, World of Coffee Dubai 2026 proved to be far more than a specialized industry event. It stood as a reflection of a city that knows how to turn the impossible into reality. From the heart of Dubai,</p>
ReflectionsBy: Sonam Sherpa What a privilege it was to meet Jack Simpson, World Barista Champion 2026. I had the opportunity to spend a few moments speaking with him, and the insights he shared were deeply grounding and inspiring. Here are a few lessons that stayed with me: 1. Discipline gives dreams direction We all have</p>
ReflectionsDubai – Qahwa World Understanding how coffee is processed at origin is essential for buyers, roasters, and importers. While traditional classifications—washed, natural, and honey—still dominate the conversation, the reality is far more nuanced. From mechanized harvesting in Brazil to cooperative-led processing in Peru, each producing country has developed its own post-harvest practices. This guide breaks</p>
ReflectionsBy: Dr. Steffen Schwarz We are instinctively drawn to what we can see. A ripening coffee cherry that blushes from green to red. A glossy crema that signals freshness. A rust lesion that alarms us because it is visible proof that something is wrong. Yet the most decisive actors in coffee, in agriculture, and even</p>
ReflectionsBy: Shouq Bin Redha Exhibition Manager at World of Coffee 2026 A Shift the Industry Can No Longer Ignore The global coffee industry is no stranger to confident predictions. Every few years, a new region is crowned the “next big growth market,” only to plateau as structural limits reveal themselves—income ceilings, demographic stagnation, infrastructure gaps,</p>
ReflectionsA grower’s first reward is pride in his coffee; the market may follow later. By: Ramya Mohan For years, we have been taught—almost subconsciously—that expensive coffee must be good coffee. A higher price, a premium label, or an elegant café setting often convinces us that quality is guaranteed. But coffee does not work that way</p>
ReflectionsBy: Estella Zuleta Carmona When I talk about temperature in coffee extraction, I’m not simply referring to “more heat = more extraction.” Temperature is the energy we give to the system, and that energy defines both the extraction rate and which chemical compounds can be released from the coffee’s solid matrix. Higher temperatures facilitate the</p>
ReflectionsDubai – Qahwa World Fabricio Scocco: A New Way to Read the Coffee Market By any measure, the coffee market is drowning in information—and starving for clarity. Charts, headlines, rumors, and price screens move faster than the coffee itself. Fabricio Scocco is attempting something different. He’s experimenting with a new format designed to cut through</p>
ReflectionsThe Swedish “Clinical Trial” Myth: Coffee vs. Tea. And the Winner Is… By Ennio Cantergiani Legend has it that King Gustav III of Sweden (reigned 1771–1792) wanted to prove that coffee was harmful. According to the tale, he allegedly took two condemned identical twins, commuted their death sentences, and subjected them to a “scientific” experiment</p>
ReflectionsA Comprehensive Expert Guide to Coffee and Health Dubai – Qahwa World Coffee is no longer viewed merely as a morning stimulant or a daily habit. Over the past two decades, it has become one of the most extensively studied beverages in nutritional science. A growing body of research now suggests that coffee—when consumed thoughtfully—may</p>
ReflectionsIs This Good News or Bad News? By Ennio Cantergiani Owner and Managing Director, L’Académie du Café – Switzerland For more than twenty years, we have treated a single number as the ultimate truth about coffee quality. 86.25 vs. 87.00 — as if the second coffee were objectively better. But in sensory science, a score</p>
ReflectionsLONDON — Qahwa World Few words have travelled as far, or gathered as much cultural sediment, as coffee. In a recent editorial reflection, Phoebe Nicholson, Executive Editor of the Oxford English Dictionary, turned the lexicographical spotlight on a term that, she notes, is “very close to the OED editors’ hearts.” The story of coffee in</p>
