Rancilio Group has announced Rancilio Specialty will be the official sponsor of the Italian Latte Art (CILA) and Coffee In Good Spirits (CIGS) Championships that will designate the Italian representatives at the World Championships in Taipei this November.
Neumann Kaffee Gruppe (NKG) has announced personnel changes in the management of German trading companies Bernhard Rothfos (BR) and InterAmerican Coffee (IAC), as well as in the Board of Management of the holding company Neumann Gruppe (NG).
200 Degrees Coffee has announced Stephen Fern will become the Managing Director of the Nottingham-based roaster. Having held the position of financial director with the coffee roaster since 2019, Fern takes on the role from co-owner and CEO of the business, Rob Darby.
The Specialty Coffee Association (SCA) has announced the second edition of World of Coffee Dubai, which took place from 11 to 13 January at the Dubai World Trade Center, saw over 12,000 visitors representing 48 countries.
The International Trade Centre (ITC) has announced its Coffee Guide is now also available in Portuguese next to English, French, Spanish.
Swiss-based coffee company Sucafina and AI-driven predictive food ingredient profiler ProfilePrint have announced a co-investment in Csmart, a Brazil-based developer of AI-powered image recognition technologies for green coffee grading.
The Specialty Coffee Association (SCA) has released updated Rules and Regulations for the 2023 World Barista Championship (WBC), World Brewers Cup (WBrC), World Cup Tasters Championship, and Cezve/Ibrik Championship.
The International Coffee Organization’s (ICO) December 2022 market report shows its Composite Indicator Price (I-CIP) gained 0.3 per cent from November to December 2022, averaging 157.19 US cents per pound for the latter, whilst posting a median value of 157.73 US cents per pound.
The auction of the winning specialty coffee of the Cup of Excellence (COE) Brazil 2022 will take place on January 12 at 11am Brazilian time.
The Coffee Science Foundation (CSF) has announced the launch of a new research project, ‘Sweetness in Coffee: Sensory Analysis and Identification of Key Compounds,’ in collaboration with the Flavor Research and Education Center (FREC) in the College of Food, Agricultural, and Environmental Sciences (CFAES) at The Ohio State University in Columbus, Ohio.