World Coffee News - July 2026

From a landmark legal victory against copycat espresso machines to fresh concerns over Brazil’s coffee harvest, the coffee industry is being shaped by forces far beyond the café counter. This month’s news also reveals which professions rely most heavily on caffeine and explores why even a great coffee can taste disappointing at 30,000 feet.

CHINA CRACKS DOWN ON COPYCAT MACHINES

The Chinese Court of Appeal has upheld and expanded an earlier ruling in favour of Slayer Espresso, in a landmark trademark and design infringement case. Four Chinese companies have been ordered to stop producing and selling imitation Slayer espresso machines, while the damages awarded have more than doubled from RMB 800,000 to RMB 2 million.

The appeal strengthens a decision first handed down in April 2025, when the Shanghai court ruled that Slayer's distinctive machine design, including its iconic X-shaped side supports and signature styling, was unique enough to qualify for legal protection. The latest judgement goes a step further, extending that protection to Slayer's trademark rights as well.

The ruling is significant beyond the courtroom. According to Slayer's parent company, Cimbali Group, it's the first time a Chinese Court of Appeal has upheld protection for both the design and trademark of a professional espresso machine. That's no small feat in one of the world's fastest-growing coffee markets, where the number of coffee shops has climbed to more than 87,500 – an increase of almost 21,000 cafés (31.5%) in recent years.

As specialty coffee continues to grow around the world, so too does the value of the brands, equipment and innovation behind it. This ruling suggests that, even in one of the world's most complex trading environments, originality is becoming an increasingly valuable asset worth defending.

JOURNALISTS CROWNED COFFEE'S BIGGEST CONSUMERS

Journalists drink more coffee than workers in any other profession, according to a survey of around 20,000 people conducted by UK-based press release distribution company Pressat.

Media workers reported drinking an average of 3.62 cups per day, narrowly edging out healthcare professionals on 3.6 cups. Law enforcement, drivers, teachers, company executives and IT workers also featured among the biggest coffee drinkers, with Pressat attributing the higher consumption to the pressures and demands of frontline and fast-paced roles.

The survey also found that more than one in five workers (20.3%) feel a noticeable impact when they miss their usual workplace coffee, highlighting just how closely caffeine has become tied to the working day.

Interestingly, drinking the most coffee doesn't necessarily mean spending the most money on it. Marketing professionals topped the weekly spending table at $15.39 (or between £11 and £12), despite ranking among the lowest coffee consumers overall, while electricians and retail workers were among those reporting the fewest daily cups.

The research also hints at changing tastes beyond caffeine consumption. Almost 22% of police officers now opt for plant-based milk alternatives – the highest proportion of any profession surveyed – narrowly ahead of company executives and plumbers. As coffee becomes an increasingly everyday ritual across all professions, it's not just how much people drink that's changing, but how they choose to drink it.

SUPER EL NIÑO SPARKS FRESH COFFEE CROP CONCERNS

Brazil's coffee industry is closely monitoring the return of El Niño, amid fears the naturally-occurring climate phenomenon could significantly reduce what had previously been forecast as a record harvest.

El Niño occurs when sea surface temperatures in the central and eastern Pacific Ocean become unusually warm. Although it develops thousands of miles away from most coffee-growing regions, it disrupts weather patterns around the world, altering rainfall, temperatures and growing conditions. For major coffee-producing countries such as Brazil, Colombia and Vietnam, that can mean prolonged drought, excessive rainfall or unseasonal heat, depending on the region.

Brazil's state crop agency, Conab, had previously forecast a record harvest of 66.7 million 60kg bags of Arabica and canephora coffee. However, the Brazilian Coffee Industry Association (Abic) now warns that excessive heat and erratic rainfall linked to El Niño could reduce production by as much as 20%.

The greatest concern is the impact on coffee trees during flowering and fruit development. Unpredictable weather can lead to uneven ripening, reducing yields, affecting bean quality and making harvesting more challenging. Although many growers are now better equipped to manage extreme weather through improved irrigation and farming techniques, industry experts warn that technology cannot fully offset the effects of prolonged heat or poorly timed rainfall.

As the world’s largest coffee producer, Brazil plays a pivotal role in global supply. Any uncertainty surrounding its harvest can quickly ripple through international markets, influencing coffee prices long before the size of the final crop is known. Earlier this month, Arabica coffee futures jumped 16% in a single day – the fourth-largest daily gain on record – as traders reacted to growing concerns over weather-related supply risks, including the potential impact of a strengthening El Niño.

WHY COFFEE TASTES DIFFERENT AT 30,000 FEET

If you've ever wondered why coffee tastes noticeably worse on a flight, it may have less to do with the beans than the environment you're drinking them in. Research has shown that the conditions inside an aircraft cabin can temporarily alter our senses of taste and smell, changing the way we experience flavour.

According to a recent study published in the International Journal of Gastronomy and Food Science, three factors play a key role: low cabin pressure, extremely dry air and the constant background noise from aircraft engines. Together, they suppress the olfactory system, reducing our ability to detect aromas. As much of what we perceive as flavour actually comes from smell, coffees that taste bright and complex on the ground can seem muted or flat once airborne.

Brewing conditions can also contribute. Most airlines prepare coffee using water from the aircraft's onboard potable water system, which also supplies the cabin's taps and toilets. While the water is treated and regulated for drinking, it isn't always considered ideal for brewing coffee. Combined with the challenge of producing hundreds of cups consistently using compact onboard equipment, the end result can struggle to do the coffee justice.

Recognising these challenges, some airlines have partnered with specialty coffee roasters and developed blends designed to perform better at altitude. While no coffee can completely overcome the effects of reduced smell and taste perception, understanding the science helps explain why your favourite brew rarely tastes quite the same at 30,000 feet.