Their disagreement has even drawn in her 11-year-old son, Noah, and a chorus of friends weighing in. But is this just a clash of traditions, or a deeper debate about personal taste and authority in the kitchen? Let’s read some excerpts from the article published on The Guardian.

You be the judge: should my partner stop compressing the coffee in the moka pot?

USA – Hamad and I have been together for a year and a half, and this issue began when he started making coffee in my flat with the moka pot – the iconic, eight-sided stove-top coffee maker that brews espresso-style coffee.

Every time Hamad uses it, he will pack the coffee grounds down tightly, which you shouldn’t do, as the pot will start hissing. The moka pot was invented in Italy, where I grew up, and there it is taboo to compress the coffee grounds.

Hamad did a barista course and likes to say that he knows more about coffee than me. But the course didn’t teach him about moka pots and traditional methods. He learned how to use modern coffee machines in cafes, where you have to compress coffee grounds. But I’ve been making coffee since I was nine and I don’t need a course to tell me how to use a moka pot. He turned it into a socio-political issue. He’s from India, and said ‘Italians aren’t the only ones who make coffee’

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Milk Mustache Coffee Milk Stout will be available for a limited time in beer stores throughout Massachusetts and New Hampshire, on tap in select restaurants, and at the True North Ales Taproom.

About True North Ale Company

True North Ale Company is located in Ipswich, Massachusetts. Opened in 2017, its beers have been poured in more than 2,000 bars and restaurants and sold in more than 2,000 stores in Massachusetts, New Hampshire, and Rhode Island.

The brewery has won major international awards, to include a Gold Award at the 2018 World Beer Cup, a Gold Medal at the 2023 Great American Beer Fest, Gold and Bronze Medals at the 2021 Great American Beer Fest, a Silver Medal at the 2024 World Beer Cup, and a Silver Medal at the 2020 Great American Beer Fest.

It was voted Best Brewery on Boston’s North Shore four consecutive years. Its North Shore location features 150+ seat open-air and tented patios and 150+ seat indoor seating. The North Side events venue may host events with more than 250 guests.

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From reminding your family members that you’re single, to reassuring your grandparents that you still can’t cook, these same convos get old… fast. To keep things easy, breezy, and just a little bit sweet, Baileys and Funny Face Bakery are giving you the perfect (and most delicious) response to those same old questions with the Baileys Swap the Small Talk Pack, a limited-edition collection of cookies for adults 21+ that will do the talking for you, so you can spend less time on small talk and more time indulging.

Meet the Baileys Swap the Small Talk Pack – seven decadent cookies, each infused with the flavor of Baileys Original Irish Cream (non-alcoholic)* and perfect for dunking into festive Baileys cocktails. Each lip-smacking pack of cookies features Funny Face Bakery’s signature iced sugar cookies sporting a cheeky answer to one of the season’s most-asked questions, and some with just a sprinkle of playful shade. Plus, the pack includes two indulgent gooey cookies with flavors inspired by holiday cocktail recipes.

“This year, Baileys is here to make your cookie dunking a little more delicious – and your small talk a lot more bearable. We’ve partnered with Funny Face Bakery to whip up cheeky cookies that say what we’re all really thinking during those delightfully awkward holiday moments,” says Milly Shome, Director of Baileys & Liqueurs, Diageo North America.

The Baileys Swap the Small Talk Pack launches with a digital spot that reimagines classic holiday nostalgia with a dash of sass and a bite of humor, starring actor and podcast host Owen Thiele. With a Baileys cocktail in-hand, Owen serves up cookies and a whole lot of holiday truth, getting down to what the season is really about – indulging and dunking with Baileys.

“Baileys is one of our favorite holiday indulgences, and we are so excited to have created these delectable cookies that are the perfect reminder to treat yourself this holiday season,” shares Olivia Nickel, Head of Growth at Funny Face Bakery.

“Our Baileys Hot Cocoa Cookie blends the delicious flavor of Baileys with classic cocoa and toasty marshmallow, and for something even richer, our Baileys Peppermint Mocha Martini Cookie takes inspiration from a Baileys Chocolate Martini recipe, bringing you chocolatey decadence with hints of mint and espresso.”

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The UK consumer survey was conducted as part of the seventh annual Bacardi Cocktail Trends Report, which anticipates the key trends redefining global cocktail culture and the spirits business in 2026.

The Trends Report confirms Gen Z is driving cocktail culture more than ever, with half of 18-29 year-old respondents saying they prefer to celebrate a special moment with a cocktail instead of Champagne, 32 percent saying they drink more cocktails than wine, and 30 percent choosing cocktails over beer.

The survey also reveals the extent to which Gen Z is familiar with cocktail culture. Almost one-third (31 percent) think of an Americano first as a cocktail, before a coffee – compared to only nine percent of those aged 45 and over.

The aperitivo occasion is becoming increasingly significant in the UK too. The survey found that 37 percent of Gen Z consumers and 42 percent of millennials are routinely enjoying earlier evenings out, while 47 percent of respondents are going to nightclubs less often.

“Gen Zers are not drinking less, they are just drinking differently,” says Steve Young, Business Unit Director for Bacardi in the UK. “The global trend of drinking, eating and socialising earlier in the evening is true in the UK too and it’s being driven by younger consumers.”

The popularity of this new aperitivo occasion for younger consumers is reflected in the growing demand for the longer, lighter-tasting, Spritz cocktail like the ST-GERMAIN Spritz. In fact, Gen Zers rank the Spritz as their number one cocktail for 2026.

Another trend being driven by Gen Z is the rise of convenient, ready-to-drink (RTD) cocktails with 40 percent of 18-29 year-old respondents saying that next year they will be drinking more RTDs, like the BOMBAY SAPPHIRE & tonic in a can and the recently relaunched BREEZER. These cocktails combine convenience and quality, and can be easily enjoyed out and about. This will be happening even more in 2026 with 45 percent of Gen Zers saying that next year they will be going to more casual outdoor gatherings, and 40 percent going to more festivals.

Commenting on what cocktails Brits will be enjoying in 2026, Davide Zanardo, Prestige Field Sales Manager for Bacardi, said: “Gen Z is drinking very differently to the rest of the population and that’s reflected in their top 10 cocktails for 2026. While the Gin & Tonic is ranked the UK’s number one cocktail overall, it doesn’t even feature in Gen Zers’ top 10.

“Gen Zers choice of cocktails is driven by the occasion with the Spritz ranked number one, thanks to the popularity of the late afternoon aperitivo and the Espresso Martini cocktail ranked joint second.”

Download the complete global 2026 Bacardi Cocktail Trends Report and Infographic.

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The Japanese food giant Ajinomoto’s conscious brand Atlr.72 proposes a new food lifestyle that contributes to a better future for people and the planet through food, responding to consumers’ growing demand for healthy and sustainable products.

This October, Atlr.72 is expanding with GRe:en Drop Coffee, a rich, dairy-free ice latte that combines delicious, deep flavour with sustainable ingredients. GRe:en Drop Coffee combines regular coffee with bean less coffee produced from broken rice and chickpeas (blending ratio: coffee 70%, bean less coffee 30%), reducing the environmental impact of coffee (for ¼ reduction in CO2 emissions) without compromising its deliciousness.

The dairy-free ice latte is made with oat drink and Solein, which gives the coffee rich creaminess and deep, round flavour. GRe:en Drop Coffee is available in Singapore for a limited edition one-week preview starting from October 27.

“Solar Foods and Ajinomoto started a strategic product development partnership already in 2023, and we are very excited to support them when they innovate products to consumers, answering the demand for healthier and more environmentally friendly products. The Atlr.72 products showcase Solein’s versatility from replacing dairy or egg yolk to being a nutritious protein ingredient. Solein brings superior nutritional values, taste, and functionality, with minimal environmental impact”, says Juan Benitez Garcia, Chief Sales Officer of Solar Foods.

Having previously developed sweet products, the brand is now expanding to beverages. Ajinomoto plans to expand Atlr.72 further into daily meals and other food categories, aiming to provide a food experience that allows people to enjoy eating while contributing to a better future for the environment around the world.

The first limited-edition products of Atlr.72, Flowering Mooncakes and Ice Cream Sandwiches, both powered by Solein, were launched in September 2024. Earlier this year, Ajinomoto launched the Atlr.72 Flowering Ice Cream, which has received great feedback from customers. The ice cream is available in Singapore in three flavours, all powered by Solein. Ajinomoto’s Solein-powered products were also available in the summer during the World Aquatics Championships – Singapore 2025.

Solein cream combines rich consistency with a protein boost

Extremely versatile, Solein can replace traditional proteins in virtually any food. It excels as a protein ingredient in health & performance nutrition products like protein shakes, drinks and snacks, but it can also be used to replace egg yolk and dairy. Mixed with vegetable oil and water – the same elements as in traditional cream – Solein turns into Solein cream, a very versatile application which can be used just like regular cream in cooking and baking and in products ranging from smoothies and ice cream to coffees. Solein cream brings rich and creamy consistency and flavour, adding a protein boost at the same time.

“The demand for non-dairy coffee creamers has increased significantly. Solein cream brings rich, indulgent consistency and deep, round flavour for coffee, adding a protein boost at the same time. We are thrilled that consumers in Singapore will get to taste GRe:en Drop Coffee and see how Solein can transform their coffee experience”, Benitez-Garcia says.

What is Solein?

Solein is an all-purpose protein grown with the air we breathe: The unique bioprocess takes a single microbe, one of the billion different ones found in nature, and grows it by fermenting it using air and electricity. Solein is a nutritionally rich and versatile ingredient which can replace protein virtually in any food. Solein can also be used as a fortifier to complement the nutritional profile of various foods: it can be a source of iron, fibre and B vitamins, and it can also bring different techno-functionalities into food products. Learn more at www.solein.com.

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Directed by Rodrigo Valdes and created by Wieden + Kennedy London, the new It’s Kahlunkin’ campaign is quintessentially Kahlúa: bold, playful, and just a bit extra. The telenovela-inspired spot opens with a group lounging in a living room when an enticing, creamy liquid that looks like Kahlúa is mysteriously poured. Suddenly, Salma kicks down the door, declaring the liquid is not Kahlúa. Moments later, a mustache disguise is revealed, and the pourer turns out to be someone in a Dunkin’ coffee cup costume – the drink is Kahlunkin’! But the question remains: Who. Is. In. The. Cup.?

The phrase Kahlunkin’ represents the perfect union of two icons, bringing together Kahlua’s coffee and rum with Dunkin’s Caramel Swirl flavor and real cream. As dramatically declared in the new spot, Kahlunkin’ is shorthand for what happens when two legendary sips come together to create something sensational, unexpected and just a tad nonsensical.

“It was such a joy to celebrate moments of connection with Kahlúa once again, plus a wink of Dunkin’ humor along the way,” said Salma Hayek Pinault. “I think people will feel the energy and playfulness we felt while shooting.”

To celebrate the official debut of Kahlunkin’, Kahlúa is teaming up with like-minded partners to spread the caramel swirl joy:

• On the screen: Kahlúa and NBCUniversal have joined forces across channels to drive awareness of the new Kahlúa Dunkin’ Caramel Swirl Cream Liqueur. Tune in to Bravo’s Watch What Happens Live on October 23 at 10 p.m. EST to see “Who Is In The Cup” step behind the bar.
• On the festival scene: Kahlúa Dunkin’ Caramel Swirl Cream Liqueur will be poured at iconic food and beverage festivals like the New York City Wine & Food Festival and ChainFest LA.

“We are thrilled to continue collaborating with our favorite scene-stealer, Salma Hayek Pinault,” said Caroline Begley, Vice President of Marketing, Kahlúa. “She kicks down the door again as the Kahlúa authority, while bringing a level of glamour to everything she does, and our new spot that introduces Kahlunkin’ into the world of Kahlúa is no exception.”

The It’s Kahlunkin’ campaign is now running as streaming video, digital, social and audio. Take a watch of the :30 or :15 spot and guess “Who Is In The Cup” on Kahlua’s website and Instagram for a chance to win a gift from Kahlúa & Dunkin’ with free Dunkin’ coffee for a year².

“When we started working with the amazing Salma Hayek Pinault two years ago for our Stir Up campaign, it kicked off our vision to make Kahlúa the world’s most dramatically playful spirits brand. With It’s Kahlunkin’, we’re taking that energy up a notch — stirring up the cream liqueur category with a splash of drama and a whole lot of playfulness,” said Craig van Niekerk, Global Vice President of Marketing for Kahlúa. “Partnering with Dunkin’ was a perfect match. The spot combines their iconic brand of humor with our telenovela-inspired, over-the-top spirit.”

¹IWSR CY2024
²No purchase necessary. Must be 21+ legal resident of (50) U.S. or D.C. Ends 10/22/25. See official rules at www.Kahlua.com/en-us/WhoIsInTheCup. Odds of winning based upon total number of eligible entries received with correct guess. No alcoholic beverage is part of any prize award. Void wherever prohibited. Sponsor: Pernod Ricard USA, 250 Park Avenue, New York, NY 10177.

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Today, Tom and Robert join forces to bring consumers two limited-edition beverages built on authentic connection, brewed with intention, and crafted for limitless enjoyment.

Holland and Downey’s friendship, which has been brewing for over a decade, is marked by a mutual respect for each other’s craft both on and off screen. Whether Tom is pouring a pint or Robert is sipping a mug of freshly brewed coffee, each has channeled their passion into building brands that value quality, precision, and the belief that great drinks have the power to bring people together.

BERO delivers on that promise through its gold standard approach where non-alcoholic beer is the trophy, not a consolation prize, while happy® brings it to life through careful sourcing from growers across eight countries and a slower, lower-temperature roasting process that coaxes out rich, layered flavor. This collaboration is a celebration, with coffee and beer alike, to the skill, care, and camaraderie that have defined both their friendship and their brands from the start.

The collaboration will feature two limited edition products, BERO Coffee Draught, a smooth, full-bodied beverage that blends the roasted depth of a stout-style beer with the silky, satisfying character of happy®’s coffee. Balanced malt sweetness, cocoa notes, and roasted coffee undertones are carried by a creamy nitrogen-infused mouthfeel, finishing crisp and clean at under 0.5% ABV. It’s a beer that pairs perfectly with hearty dishes, shines alongside dessert, or can be enjoyed entirely on its own.

Alongside the Draught, the happy® Eternal Hoptimist ground coffee promises another bold expression that honors the art of brewing and coffee roasting alike. This origin blends bold 100% arabica coffee beans from Brazil and Colombia with happy vibes, inspired by the hops from our friends at BERO, while remaining completely alcohol-free. It’s slow roasted to be smooth and balanced with notes of citrus and pine. It’s unexpected and seriously delicious.

“My friendship with Tom stems from mutual support and respect, and this partnership is exactly that — sharing what we love and creating quality products in tandem,” shared Robert Downey Jr.

“This is the kind of collaboration you can only do with a friend,” said Tom Holland. “Robert knows coffee better than anyone, and we wanted to bring that same level of care to a beer that celebrates what both our brands stand for: quality, craft, and a premium experience in every sip.”

BERO Coffee Draught and happy® Eternal Hoptimist ground coffee will be available at berobrewing.com, happyproducts.com, and as a limited exclusive at Target stores nationwide, inviting drinkers to enjoy authentic flavor at any hour, AM to PM.

To learn more about BERO, visit BERObrewing.com, follow @berobrewing on Instagram and TikTok, and subscribe to the brand’s email newsletter for updates and exclusive content. For more information about happy® Products, visit happyproducts.com or follow @we_are_happy_products on Instagram.

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This is undoubtedly a unique stance,which has been the subject of much debate among the entire community of enthusiasts and professionals. Dritan Alsesa agreed to be interviewed to clarify his position regarding Matcha and coffee culture.

Dritan Alsela, his own truth

Your post in which you decided to exclude matcha from your service caused quite a stir: can you explain your position on this product?

“I have nothing against Matcha itself, and certainly nothing against people who drink it – especially where it is part of culture, like in Japan. But here in Europe, it has turned into pure marketing and lifestyle hype. For me, coffee houses are about coffee. Coffee has hundreds of years of history. It built coffee houses – places where people meet, talk, think, and share ideas. Matcha does not belong in that tradition. That’s why I decided not to offer it in my roastery.”

Can’t matcha coexist with specialty coffee in a specialized coffee shop like yours?

“Of course, I could put it on the menu – but that goes against my philosophy. A roastery is for coffee, not for every trend that comes along. “Coexistence” sounds nice, but in the end, it waters down the concept. I want to stay clear: this is a coffee roastery, not a trend house.”

Isn’t it counterproductive to exclude an ingredient like matcha, which is definitely a trend for coffee shops around the world?

“If you think only in business terms, yes – you could make money with it. But my roastery was never built on trends, it was built on honesty, quality, and clarity. I’d rather lose some customers and stay true to myself than sell out for hype. Coffee houses are not supposed to be “everything houses.”

Why do consumers insist on asking for matcha, given that it often has a less than optimal flavour?

“I think for many people, ordering matcha isn’t only about the flavour – it’s also about the lifestyle it represents. It’s seen as a healthy, modern, and visually appealing drink, and that makes it attractive. Of course, the taste can be challenging or acquired for some, but the cultural and aesthetic value play a big role in its popularity I think.”

Matcha also poses a problem in terms of supply: is it also a responsible choice not to buy it in bulk?

“Yes. I think we have to be careful not to artificially blow up demand and create industries just to feed hype. Coffee already has a huge responsibility in the supply chain – farmers, families, entire communities depend on it. I respect that work. Buying Matcha just to tick a “trend box” would not be authentic, and not responsible.”

Do you have any alternative products to Matcha to diversify your menu?

“Yes – and the alternative is called coffee. Espresso, cappuccino, latte, macchiato – the world of coffee already has endless variety. And if someone insists on something “different,” well… we even offer oat milk. That’s already a big compromise for us, and our version of being flexible.”

How do you see the future of this market? Is it destined to deflate?

“Like every trend: it will rise, it will fade. Maybe it lasts a few years, maybe longer. But coffee stays. Coffee isn’t fashion, coffee is culture. That’s why I don’t waste energy on trends that come and go.”

How closely is matcha linked to the other strong trend in plant-based drinks?

“Yes, Matcha is often mixed with oat, soy, or almond milk – it fits perfectly into the lifestyle image. Plant-based milk I respect: it’s a real consumer choice, and we also offer it in our coffee. But Matcha riding on that wave is just more marketing. And let’s be honest: we already went far enough by putting oat milk on our menu – that’s our big concession.”

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Leading this new phase is Andrea Zocchi, who took over as CEO on 1 July after serving as CFO and COO from early 2024. He is now steering a turnaround plan backed by a capital injection of just under €100 million. Caffitaly’s two shareholder funds – Belgian holding company CNP (the majority investor) and Italy’s Alpha Group – have put in €37 million, persuading the creditor banks to convert half of their loans into financial participation instruments worth roughly €60 million.

On the eve of HostMilano 2025, Zocchi outlined the steps of the restructuring and the projects planned for the coming years.

€100 million plan to return Caffitaly to growth

“When we arrived at the start of 2024, the company was under severe pressure from its financial leverage,” Zocchi explains. “This was not an unusual situation for companies owned by private equity funds, which often end up with debt built on the assumption of steady growth. But when the business plans are not met, financial stress builds up and cash generation is not sufficient to service the debt.”

To overcome the crisis, Caffitaly made use of the “composizione negoziata della crisi,” a negotiated crisis-composition procedure under Italian law. This mechanism allowed the company to shield itself from creditors and create the conditions for a relaunch.

“After 18 months of work with top legal and financial advisors, the process was completed last September 12 with a total equity improvement of about €100 million. Today our debt is just over three and a half times EBITDA, which allows us to pursue the new industrial plan with confidence,” Zocchi adds.

Zocchi’s objective is clear: “To grow by 10% per year, lifting revenue from the current €130 million to over €200 million, and to raise EBITDA to at least 15% of sales. In doing so, he aims to create more than €30 million of value and make the company attractive to new investors”.

Proximity retail and customer experience

One of the pillars of the plan is strengthening the retail channel, which today comprises about 100 single-brand Caffitaly stores in Italy and more than 400 multi-brand outlets.

Zocchi explains: “We want to invest in existing stores, improving customer service and opening new local shops, both in major cities and provincial towns. The concept will be halfway between a luxury boutique and a multi-brand store: well-curated but accessible spaces designed to give the customer the full Caffitaly coffee experience, from selecting the finest green coffee beans in the field to the roasting process.”

Focus on OCS and new products

Another strategic lever is boosting the OCS and small HoReCa channels.

“Caffitaly was born for the domestic market, but today we also want to offer offices a closed system with quality machines and dedicated capsules,” Zocchi says. “Not only espresso coffee, but also instant coffee, cappuccino, ginseng coffee, tea, and herbal infusions – over 15 variants that set us apart from competitors.” Caffitaly is in many countries.

Caffitaly originally started in Gaggio Montano (Bologna) more than twenty years ago. But today, as Zocchi notes, the historic plant there produces fewer capsules than the Capriate facility in Bergamo, which is now the main site. “At Capriate we have a 55,000-square-meter facility – more than double the size of the original Gaggio site. Now on the production front, the company aims to increase capsule output by 150% by 2026 and machine output by 40%, thanks especially to the Capriate plant in Bergamo, which is now the main production site with 14 active lines.”

Sustainability and innovation of Caffitaly capsules

Caffitaly remains committed to its exclusive system of eight grams of roasted coffee per capsule, considered crucial for espresso quality.

“Despite the rise in green coffee prices, we have decided to maintain this standard, even at the cost of reducing our margins in the short term,” Zocchi affirms.

“For our capsules, sustainability remains a priority: today 98% of our plastic capsules are recyclable, and we have already developed a compostable version meeting industrial composting standards. However, the market is not always willing to absorb the extra cost.”

Looking ahead, Caffitaly is also evaluating aluminium solutions — a material that offers excellent recyclability and could be a preferred path for the mass market.

HostMilano and international partnerships

Caffitaly will have a prominent stand at HostMilano 2025, where it will introduce new professional coffee and milk machines developed in partnership with Costa Coffee. “The project is the result of work begun two years ago and involves three new coffee and milk machines destined for the British chain,” Zocchi says. “The first will be unveiled in September.”

As for opening single-brand Caffitaly cafés, Zocchi remains cautious: “For now we are concentrating on boutiques with tasting corners. The first Caffitaly café could arrive within the next 24 months, but we want to proceed step by step and invest judiciously.”

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The Espresso Martini continues to dominate cocktail culture. According to CGA by NIQ’s cocktail tracker, it is now the second most popular cocktail in the U.S., second only to the Margarita*. Its ascent underscores why Mr Black Espresso Martini Fest has become the definitive national celebration of this modern staple. For one week, participating bars will showcase the drink’s endless versatility—all anchored by one consistent throughline—Mr Black Cold Brew Coffee Liqueur.

That central role reflects not just the brand’s leadership in cocktail culture, but also its unmatched liquid credentials: made with real coffee, Mr Black is crafted with specialty Arabica beans, cold-brewed for complex flavor and a smooth finish.

Designed for exceptional cocktails, it delivers a bold, coffee-first profile with natural notes of cacao and caramel—making it the bartender’s essential ingredient in the Espresso Martini’s storied revival.

“What started as a celebration of a single cocktail has become a way to connect communities of coffee and cocktail lovers across the country,” said Olivia Kupfer, Global Brand Director, Mr Black. “The Espresso Martini resonates because it’s equal parts ritual, flavor, and fun—and this year’s festival gives people more opportunities than ever to explore it in fresh and surprising ways, always with Mr Black at the center.”

By gathering influential bars and bartenders to celebrate this delicious drink, the namesake festival has cemented itself as the definitive showcase of coffee in cocktail culture. Each edition highlights new techniques and the artful spirit that keeps the Espresso Martini at the forefront of modern drinking.

From neighborhood bar takeovers to citywide kickoff events, Mr Black Espresso Martini Fest offers countless ways to join the celebration. Consumers aged 21 and over are encouraged to plan their week by checking out the full list of participating venues and special happenings at Mr Black Espresso Martini Festival Hub, and following along on Instagram @mrblackspirits.

Mr Black Cold Brew Coffee Liqueur is available nationwide, with a suggested retail price of $29.99 for a 750ml bottle. As always, Mr Black reminds all participants to enjoy responsibly and drink responsibly. For more information, visit https://www.mrblack.co/us.

*Source: CGA by NIQ, Cocktail Tracker, June 2025.

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