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

😰 Why are coffee shops facing more challenges today?Running a coffee shop has never been especially profitable, and the ...
15/10/2026

😰 Why are coffee shops facing more challenges today?

Running a coffee shop has never been especially profitable, and the past few years have made it harder still. Green coffee prices have climbed, US tariffs have unsettled the market, and day-to-day running costs keep rising.

Even so, new cafés open every week, so how are cafés managing in today’s difficult environment?

We spoke with Heather Perry at Klatch Coffee and Joanna Alm at Drop Coffee for their thoughts.

Photos by: Klatch Coffee

www.perfectdailygrind.com/2026/10/why-running-a-coffee-shop-is-harder

🏃🏽‍♀️‍➡️ Why is efficiency becoming a priority for roasters?Roasting is only one part of running a modern roastery. Befo...
14/10/2026

🏃🏽‍♀️‍➡️ Why is efficiency becoming a priority for roasters?

Roasting is only one part of running a modern roastery. Before a batch reaches the machine, a team must collect customer orders, allocate green coffee, check packaging, schedule production, and prepare roast profiles. Rising costs also make operational efficiency more important.

With a more coordinated approach, roasters can pair productivity software with better physical organisation, clear responsibilities, standard operating procedures, and accurate data.

We spoke with Andreas Idl at Cropster and Alex Wallace at Scenery Coffee Roasters to learn more.👉

Photos by:

www.perfectdailygrind.com/2026/10/improve-coffee-roastery-efficiency

🍵 Are matcha and customised drinks helping or hindering specialty coffee shops?Specialty coffee has always put the coffe...
13/10/2026

🍵 Are matcha and customised drinks helping or hindering specialty coffee shops?

Specialty coffee has always put the coffee first. But as coffee costs rise, putting it first is no longer enough to keep a café viable.

Matcha, cold foam, and customised lattes are not what most specialty roasters and baristas set out to sell. They may, however, help solve one of the sector’s hardest problems: persuading customers to pay more.

We spoke with Joe Molloy at Rumble Coffee Roasters for his thoughts.

www.perfectdailygrind.com/2026/10/matcha-customised-drinks-helping-specialty-coffee

🌐How is online coffee evolving?In as little as six years, ecommerce has changed how people buy and sell coffee. During t...
12/10/2026

🌐How is online coffee evolving?

In as little as six years, ecommerce has changed how people buy and sell coffee. During the pandemic, enforced closures shut roasters' and cafés' doors, and many businesses moved online quickly to recover lost sales.

Since then, coffee ecommerce has held its ground. Many customers still queue in cafés, and some café owners continue to buy through sales representatives, yet online channels offer clear advantages.

Above all, they remove geographical limits, giving both retailers and consumers access to a wider range of roasters than before.

We spoke with Yassine Turki at RoasterCup to learn more.👉

Photos by: RoasterCup

www.perfectdailygrind.com/2026/10/buying-and-selling-coffee-onlin

Glasgow propogranda recently described a “Black Sheep Coffee invasion” in Glasgow, as the chain prepares to open its eig...
10/10/2026

Glasgow propogranda recently described a “Black Sheep Coffee invasion” in Glasgow, as the chain prepares to open its eighth site in the city.

As major coffee brands expand quickly around the world, smaller independent cafés face increasing pressure.

🎢 Arabica prices surge past US$3/lb for the first time since early September as Brazilian real strengthens against US do...
09/10/2026

🎢 Arabica prices surge past US$3/lb for the first time since early September as Brazilian real strengthens against US dollar, Costa Coffee returns to a profit with matcha and iced drinks, Starbucks reportedly mulls tie-in with Chipotle & more.

Read this week’s news recap: www.perfectdailygrind.com/2026/10/coffee-news-recap-9-october-2026

🔐 Should processing methods ever be “owned”?Coffee processing has always been evolving. Over the last decade, however, p...
08/10/2026

🔐 Should processing methods ever be “owned”?

Coffee processing has always been evolving.
Over the last decade, however, producers have introduced new processing methods at a much faster rate.

They have developed more experimental techniques to target specific flavour profiles, command higher prices, and differentiate their offerings.

Within this already niche category of experimental processing, a smaller group of highly specific methods has emerged. In most cases, these micro-niche processes originate from a specific farm or producer. As they gain commercial value, some producers may want to protect the techniques they developed.

This reopens a debate the industry has already had over varieties and blends. At its centre is the question of whether anyone can "own" part of the supply chain when other stakeholders can copy it or draw inspiration from it, whether intentionally or not.

We spoke to Pepe Jijon at Finca Soledad for his thoughts.

www.perfectdailygrind.com/2026/10/can-coffee-producers-own-processing-methods

💵 What’s the latest in tariff refunds?US tariffs caused chaos across the coffee supply chain in 2025. The refunds now ta...
07/10/2026

💵 What’s the latest in tariff refunds?

US tariffs caused chaos across the coffee supply chain in 2025. The refunds now taking shape look set to bring a fresh round of confusion.

After months of uncertainty, green coffee importers have been formally filing claims through the federal government's tariff refund portal.

Some importers are already receiving and refunding money to roasters, but the process comes with major logistical burdens.

We spoke with William Dunaway at Copan Trade: Your Green Coffee Connection and Chris Kornman at Coffee, Inc. to learn more.

www.perfectdailygrind.com/2026/10/tariff-refunds-coffee

☕🔄 What does it take to pull the same shot twice?Getting an espresso right the first time takes trial, taste, and consta...
06/10/2026

☕🔄 What does it take to pull the same shot twice?

Getting an espresso right the first time takes trial, taste, and constant small adjustments. Repeating the result on a busy bar, shift after shift, is a different challenge altogether.

New machine technology now ties pressure, time, and yield together into one measurable target. The judgement still belongs to the barista, but the machine provides a steadier base to work from.

We spoke to Giada Biondi at La Marzocco to learn more. 👉

Photos by: La Marzocco

www.perfectdailygrind.com/2026/10/control-creativity-balancing-espresso

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Perfect Daily Grind, Webster Griffin, Farningham Road
Crowborough
TN62JD

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