Coffee has become the perfect alibi for new business models that involve its consumption in a creative and artistic context. For more than a decade, specialty coffee shops have praised the star drink with elaborate preparation and presentation while relying on careful interior design. As coffee roaster James Hoffman tells us in the book World Atlas of Coffee (Cinco Tintas, 2026), the specialty concept refers to an increase in quality and flavor compared to commercial category coffees: cheaper and with fewer gustatory and olfactory nuances. Continue reading
