World Coffee News - October 2026

From cutting caffeine without compromising flavour to turning used coffee grounds into building insulation, there's no shortage of innovation in the coffee world this month. Also making headlines this month, Starbucks is facing some sticky questions over its ‘sugar-free’ claims, while a new interactive platform is putting the global coffee industry under the microscope. Here's what's been brewing in the world of coffee!

Half the caffeine, all the flavour

Coffee lovers could soon have more control over their caffeine intake, thanks to a recent breakthrough by scientists in Australia and Japan. Researchers from the University of New South Wales and Okayama University have developed an innovative coffee filter capable of removing as much as 50% of caffeine while retaining key compounds responsible for flavour.

Traditionally, decaffeination takes place before coffee beans are roasted, limiting the varieties available to those looking to cut back on caffeine. The new technology could change that, potentially allowing coffee drinkers to enjoy lower-caffeine versions of their favourite beans, including rare and speciality varieties that would otherwise be difficult to find as decaf.

The filter uses graphene oxide, an ultra-thin carbon material arranged in layers, combined with a natural polymer derived from seaweed. Together, these materials create a membrane that selectively separates caffeine from other compounds in coffee. Researchers tested several designs, finding that while some removed more caffeine, they also stripped away too many of the compounds associated with flavour.

Published in the Journal of Membrane Science, the findings are still at an experimental stage. Scientists are now exploring whether longer filtration times and alternative designs could improve caffeine removal without compromising taste.

The breakthrough comes at a time when British coffee drinkers are increasingly embracing decaf. Research commissioned by Nespresso Professional found that more than one in four UK consumers increased their decaf consumption in 2025, highlighting growing interest in lower-caffeine alternatives.

While a commercially available version may still be some way off, the research could open up a whole new world of possibilities for coffee drinkers who love their beans but could do with a little less buzz.

Starbucks, sugar and a sticky lawsuit

Starbucks has found itself in hot water after three US consumers filed a lawsuit alleging that some of its supposedly ‘sugar-free’ protein drinks contain up to 21 grams of sugar per serving. 

The coffee giant launched its protein beverage range in September 2025, capitalising on growing consumer demand for high-protein drinks. Promising up to 36 grams of protein per grande serving, the new lineup included protein lattes and cold foams, with several drinks marketed as ‘sugar-free’.

But according to a proposed class-action lawsuit filed in Seattle on 2 October, eight of those hot and iced protein lattes and matchas contain between 13 and 21 grams of sugar in a venti serving, largely from lactose, the naturally occurring sugar found in milk. That's as much as five teaspoons of sugar in a single drink.

As the lawsuit rather pointedly puts it: “No reasonable consumer would understand a beverage named ‘sugar-free’ to contain 13 to 21 grams of sugar per serving.”

Importantly, the complaint doesn't accuse Starbucks of adding sugar or sweetened syrups. Instead, it argues that ‘sugar-free’ and ‘no added sugar’ are two very different claims, particularly when it comes to food labelling.

Starbucks has rejected the allegations, maintaining that its nutritional information has been clearly communicated and that the lawsuit is without merit.

The dispute is the latest in a series of legal challenges over coffee marketing claims. Starbucks is already facing a separate lawsuit questioning its ethical sourcing statements and the chemical content of its decaffeinated coffee, while recent cases challenging Trader Joe's ‘low acid’ coffee labelling have been dismissed.

Whether this latest case succeeds remains to be seen, but it raises an interesting question about the difference between what's technically accurate and what consumers should and do reasonably expect.

Coffee grounds go green

Your morning coffee could soon be doing more than keeping you awake. Scientists in South Korea have developed a new type of building insulation made from used coffee grounds, offering a potential solution to one of the coffee industry's biggest waste problems.

An estimated 8 million tonnes of spent coffee grounds are produced worldwide every year, with much of this waste ending up in landfill or being incinerated. But researchers have discovered that these discarded grounds could be transformed into a sustainable alternative to conventional insulation materials.

The process involves heating used coffee grounds to around 700°C, turning them into a porous, charcoal-like substance known as biochar. This is then combined with a plant-based polymer to create a lightweight material filled with tiny air pockets that help prevent heat from escaping.

And the results are promising. Published earlier this year in the scientific journal Biochar, the research found that the coffee-based material performed comparably to expanded polystyrene, a widely used building insulation. It also biodegrades significantly faster than conventional alternatives and is made entirely from renewable resources.

Researchers even tested the material in a small-scale rooftop solar experiment, where it performed similarly to commercial foam insulation in managing heat.

The research is part of a wider effort to find new uses for the millions of tonnes of coffee waste generated every year. From reusable coffee cups and biodegradable packaging to furniture, construction materials and even biofuels, scientists and manufacturers are increasingly exploring ways to give coffee grounds a second life. While the insulation technology is still at an experimental stage, with questions remaining around durability and commercial production, it adds another promising possibility to that growing list.

The world of coffee, by numbers

The International Coffee Organization (ICO) has launched a new interactive platform bringing together global coffee market data in one place, offering a fresh look at the figures behind one of the world's most traded commodities.

Covering everything from coffee production and consumption to international trade and market prices, the platform allows users to explore global trends through interactive charts, dashboards and a 3D globe. 

The latest full year of data is available to explore for free, while historical records and downloadable datasets are reserved for subscribers and ICO members.

For industry professionals, it's a useful new research tool. For curious coffee drinkers, it's a fascinating opportunity to explore where their favourite beans come from, how much coffee the world consumes and what drives the global market.