{"id":64773,"date":"2026-04-22T05:57:42","date_gmt":"2026-04-22T03:57:42","guid":{"rendered":"https:\/\/espressoacademy.it\/uncategorized\/le-100-migliori-caffetterie-del-mondo-2026-una-guida-per-capire-il-futuro-del-caffe-e-come-formarsi-per-affrontarlo\/"},"modified":"2026-04-22T08:38:39","modified_gmt":"2026-04-22T06:38:39","slug":"worlds-100-best-coffee-shops-2026-understanding-the-future-of-coffee-and-how-to-train-for-it","status":"publish","type":"post","link":"https:\/\/espressoacademy.it\/en\/news-en\/worlds-100-best-coffee-shops-2026-understanding-the-future-of-coffee-and-how-to-train-for-it\/","title":{"rendered":"World\u2019s 100 Best Coffee Shops 2026: understanding the future of coffee (and how to train for it)"},"content":{"rendered":"\n

The World\u2019s 100 Best Coffee Shops 2026, unveiled at CoffeeFest Madrid 2026, is far more than a ranking. It is a strategic snapshot of the global coffee industry and a clear indicator of how the role of coffee professionals is evolving.<\/em><\/h2>\n\n\n\n
\"world\u2019s<\/figure>\n\n\n\n

By combining public voting (30%) with the evaluation of more than 800 industry experts (70%), the ranking highlights a crucial shift: excellence in coffee is no longer defined solely by what ends up in the cup. Instead, it is the result of a complex system that includes service, sustainability, innovation, consistency, and the ability to create a meaningful customer experience.<\/strong><\/p>\n\n\n\n

In other words, great coffee today is not just prepared \u2014 it is designed, communicated, and experienced.<\/p>\n\n\n\n

The evolving role of the barista: from technician to coffee professional<\/strong><\/h2>\n\n\n\n

Looking at the coffee shops featured in the ranking, one trend becomes immediately clear: the role of the barista has expanded significantly<\/strong>. Technical skills remain essential, but they are no longer enough on their own.<\/p>\n\n\n\n

Today\u2019s coffee professional <\/strong>must understand the entire value chain \u2014 from origin and processing to roasting and extraction \u2014 while also being able to interpret sensory profiles and communicate them effectively to customers. This shift transforms the barista into a key figure in delivering both quality and experience.<\/p>\n\n\n\n

This is precisely the approach adopted by Espresso Academy.<\/strong> Its training programs<\/a> \u2014 including Barista, Brewing, Tasting, Green Coffee, and Coffee Management \u2014 are designed to develop well-rounded professionals who can operate confidently in a global and rapidly evolving market. The goal is not just to teach techniques, but to build a comprehensive understanding of coffee as a product, a craft, and a business.<\/p>\n\n\n\n

Onyx Coffee Lab: a model for the future<\/strong><\/h2>\n\n\n\n

Ranked first, Onyx Coffee Lab <\/a>represents one of the most advanced expressions of the modern coffee shop<\/strong>. Its strength lies in full vertical integration: green coffee sourcing, roasting, training, and service are all part of a single, transparent system.<\/p>\n\n\n\n

\"Onyx\"<\/figure>\n\n\n\n

Customers are not just served coffee \u2014 they are immersed in the process behind it. Every detail, from workflow to interior design, is carefully crafted to reinforce the brand identity and enhance the overall experience. This model clearly illustrates a key concept: quality is not a single step in the process, but the outcome of controlling every variable along the chain.<\/p>\n\n\n\n

For this reason, Espresso Academy\u2019s courses place strong emphasis on consistency, repeatability, and understanding extraction dynamics, preparing students to achieve high standards in real-world professional environments.<\/strong><\/p>\n\n\n\n

Three key approaches shaping modern coffee<\/strong><\/h2>\n\n\n\n

Following Onyx, the ranking features Tim Wendelboe and Alquimia Coffee, <\/strong>two coffee shops that represent complementary visions of the industry.
Tim Wendelboe embodies technical precision and scientific roasting, focusing on clarity, balance, and control. Alquimia Coffee, on the other hand, highlights the importance of origin, bringing the story of coffee production directly into the customer experience.<\/p>\n\n\n\n

These two perspectives \u2014 technical mastery and origin-driven storytelling \u2014 define much of today\u2019s specialty coffee landscape. Understanding both is essential for any professional aiming to grow in the industry.<\/p>\n\n\n\n

This dual approach is also reflected in Espresso Academy\u2019s Tasting<\/a> and Green Coffee<\/a> courses, where students learn how to evaluate coffee not only sensorially, but also in relation to its origin, processing, and roasting profile.<\/p>\n\n\n\n

Emerging coffee regions: Asia-Pacific and Latin America<\/strong><\/h2>\n\n\n\n

The ranking also highlights important geographical shifts. While the Americas remain highly influential, the Asia-Pacific region is rapidly emerging as a hub of innovation<\/strong>. Coffee shops in cities such as Tokyo, Singapore, and Seoul are redefining service standards, often drawing inspiration from fine dining and creating highly curated experiences.<\/p>\n\n\n\n

A clear example is Apartment Coffee, where coffee tasting is presented almost as a ritual, with a strong focus on detail, storytelling, and personalization. At the same time, Latin America is evolving from a production region into a destination for high-quality coffee consumption. Coffee shops like Tropicalia Coffee demonstrate how value can be created directly at origin, reducing the gap between producer and consumer.<\/p>\n\n\n\n

For professionals, this means adopting a global mindset and staying updated with international trends<\/strong> \u2014 a key focus of Espresso Academy\u2019s international training programs.<\/p>\n\n\n\n

\"specialty<\/figure>\n\n\n\n

Italy: heritage meets transformation<\/strong><\/h2>\n\n\n\n

Italy appears in the ranking with Faro Caff\u00e8 Specialty and Ditta Artigianale Specialty Coffee Roasters, <\/strong>both representing different approaches to innovation within a deeply rooted coffee culture.<\/p>\n\n\n\n

Italy\u2019s espresso tradition remains one of the strongest in the world, but the challenge today lies in integrating this heritage with new elements such as sustainability, traceability, and customer experience. This transition requires new skills and a broader vision \u2014 exactly what structured training aims to provide.<\/p>\n\n\n\n

\n\n\n\n

🏆 The World\u2019s 100 Best Coffee Shops \u2013 2026<\/strong><\/h2>\n\n\n\n

The 2026 ranking clearly shows that coffee is evolving into a multidimensional industry where quality, experience, and knowledge are deeply interconnected.
For coffee professionals, this means one thing: continuous learning is no longer optional.<\/p>\n\n\n\n

Structured training programs<\/a> like those offered by Espresso Academy provide the tools needed to understand this complexity, develop practical skills, and build a long-term career in the coffee industry.<\/p>\n\n\n\n

In a market that is constantly evolving, education becomes not just an advantage \u2014 but a necessity.
It proves that quality is not a single action\u2014it is a system.<\/p>\n\n\n\n

    \n
  1. Onyx Coffee Lab<\/strong> \u2013 USA<\/li>\n\n\n\n
  2. Tim Wendelboe <\/strong>\u2013 Norway<\/li>\n\n\n\n
  3. Alquimia Coffee<\/strong> \u2013 El Salvador<\/li>\n\n\n\n
  4. Only Coffee Project Crows Nest \u2013 Australia<\/li>\n\n\n\n
  5. Toby\u2019s Estate Coffee Roasters <\/strong>\u2013 Australia<\/li>\n\n\n\n
  6. Apartment Coffee <\/strong>\u2013 Singapore<\/li>\n\n\n\n
  7. Gota Coffee Experts<\/strong> \u2013 Austria<\/li>\n\n\n\n
  8. Story of Ono <\/strong>\u2013 Malaysia<\/li>\n\n\n\n
  9. Tropicalia Coffee<\/strong> \u2013 Colombia<\/li>\n\n\n\n
  10. Tanat<\/strong> \u2013 France<\/li>\n\n\n\n
  11. Fank\u00f8r<\/strong> \u2013 Ecuador<\/li>\n\n\n\n
  12. Arcane Estate Coffee<\/strong> \u2013 USA<\/li>\n\n\n\n
  13. Beta Coffee<\/strong> \u2013 Australia<\/li>\n\n\n\n
  14. Nomadic Specialty Coffee <\/strong>\u2013 Egypt<\/li>\n\n\n\n
  15. Nemesis Coffee <\/strong>\u2013 Canada<\/li>\n\n\n\n
  16. Nomad Frutas Selectas <\/strong>\u2013 Spain<\/li>\n\n\n\n
  17. Kafi Wasi Caf\u00e9 Tostadur\u00eda <\/strong>\u2013 Peru<\/li>\n\n\n\n
  18. Benchmark Coffee<\/strong> \u2013 UAE<\/li>\n\n\n\n
  19. Hola Lagasca<\/strong> \u2013 Spain<\/li>\n\n\n\n
  20. Blandin Coffee Club<\/strong> \u2013 USA<\/li>\n\n\n\n
  21. Holaste! Specialty Coffee<\/strong> \u2013 Chile<\/li>\n\n\n\n
  22. Momos Coffee Flagship Store<\/strong> \u2013 Korea<\/li>\n\n\n\n
  23. Monotono Specialty Coffee<\/strong> \u2013 Peru<\/li>\n\n\n\n
  24. Ult Coffee<\/strong> \u2013 Japan<\/li>\n\n\n\n
  25. El Injerto<\/strong> \u2013 Guatemala<\/li>\n\n\n\n
  26. Three Monkeys Coffee<\/strong> \u2013 Peru<\/li>\n\n\n\n
  27. Proud Mary Coffee<\/strong> \u2013 Australia<\/li>\n\n\n\n
  28. Koffee Mameya Kakeru<\/strong> \u2013 Japan<\/li>\n\n\n\n
  29. Coffee Anthology <\/strong>\u2013 Australia<\/li>\n\n\n\n
  30. 7G Roaster<\/strong> \u2013 Portugal<\/li>\n\n\n\n
  31. Espresso Alchemy<\/strong> \u2013 China<\/li>\n\n\n\n
  32. Coffeewerk+Press <\/strong>\u2013 Ireland<\/li>\n\n\n\n
  33. Typica Caf\u00e9<\/strong> \u2013 Bolivia<\/li>\n\n\n\n
  34. Yardstick<\/strong> \u2013 Philippines<\/li>\n\n\n\n
  35. Hist\u00f3rico<\/strong> \u2013 Mexico<\/li>\n\n\n\n
  36. Coffee Sind <\/strong>\u2013 Taiwan<\/li>\n\n\n\n
  37. Delafinca Specialty Coffee<\/strong> \u2013 Nicaragua<\/li>\n\n\n\n
  38. Ottoman Coffee House<\/strong> \u2013 UK<\/li>\n\n\n\n
  39. Casa Canela<\/strong> \u2013 Venezuela<\/li>\n\n\n\n
  40. Espresso Lab <\/strong>\u2013 South Africa<\/li>\n\n\n\n
  41. Seven Mystery<\/strong> \u2013 Canada<\/li>\n\n\n\n
  42. Faro<\/strong> \u2013 Italy<\/li>\n\n\n\n
  43. Domestique<\/strong> \u2013 USA<\/li>\n\n\n\n
  44. Harvest Coffee<\/strong> \u2013 Qatar<\/li>\n\n\n\n
  45. Origen Tostadores de Caf\u00e9 <\/strong>\u2013 Peru<\/li>\n\n\n\n
  46. Keep Coffee Roastery<\/strong> \u2013 Taiwan<\/li>\n\n\n\n
  47. Meet Lab Coffee<\/strong> \u2013 Turkey<\/li>\n\n\n\n
  48. Mulano Coffee Shop<\/strong> \u2013 Ecuador<\/li>\n\n\n\n
  49. La Cabra<\/strong> \u2013 Denmark<\/li>\n\n\n\n
  50. Birch Coffee <\/strong>\u2013 UK<\/li>\n\n\n\n
  51. Ruli Coffee<\/strong> \u2013 Korea<\/li>\n\n\n\n
  52. Atte For Coffee <\/strong>\u2013 Guatemala<\/li>\n\n\n\n
  53. Single O <\/strong>\u2013 Australia<\/li>\n\n\n\n
  54. Rubia Coffee Roasters <\/strong>\u2013 Rwanda<\/li>\n\n\n\n
  55. Bob Coffee Lab \u2013<\/strong> Romania<\/li>\n\n\n\n
  56. Unfiltered Coffee <\/strong>\u2013 Ireland<\/li>\n\n\n\n
  57. Tomorrow Coffee Roasters \u2013<\/strong> Taiwan<\/li>\n\n\n\n
  58. Ca Passe Creme <\/strong>\u2013 Switzerland<\/li>\n\n\n\n
  59. Eco Mapu<\/strong> \u2013 Chile<\/li>\n\n\n\n
  60. 43.12 Coffee<\/strong> \u2013 Bulgaria<\/li>\n\n\n\n
  61. Fika & Co. Cafe <\/strong>\u2013 Thailand<\/li>\n\n\n\n
  62. Ditta Artigianale Specialty Coffee Roasters <\/strong>\u2013 Italy<\/li>\n\n\n\n
  63. Caf\u00e9 Nativo <\/strong>\u2013 Honduras<\/li>\n\n\n\n
  64. Caferatto <\/strong>\u2013 Colombia<\/li>\n\n\n\n
  65. Kross Coffee Roasters<\/strong> \u2013 Greece<\/li>\n\n\n\n
  66. Prevail Coffee<\/strong> \u2013 USA<\/li>\n\n\n\n
  67. Mike Coffee<\/strong> \u2013 Belgium<\/li>\n\n\n\n
  68. Azura<\/strong> \u2013 The Coffee Company <\/strong>\u2013 Oman<\/li>\n\n\n\n
  69. Puku Puku<\/strong> \u2013 Peru<\/li>\n\n\n\n
  70. The Golden Pig<\/strong> \u2013 Honduras<\/li>\n\n\n\n
  71. Little Victories Coffee<\/strong> \u2013 Canada<\/li>\n\n\n\n
  72. Push X Pull<\/strong> \u2013 USA<\/li>\n\n\n\n
  73. Galani Coffee<\/strong> \u2013 Ethiopia<\/li>\n\n\n\n
  74. Wake Up <\/strong>\u2013 Chile<\/li>\n\n\n\n
  75. Bouche<\/strong> \u2013 Belgium<\/li>\n\n\n\n
  76. Caf\u00e9 De Reyes<\/strong> \u2013 Honduras<\/li>\n\n\n\n
  77. Savaya Coffee Market <\/strong>\u2013 USA<\/li>\n\n\n\n
  78. Coffee Stopover Black <\/strong>\u2013 Taiwan<\/li>\n\n\n\n
  79. Fuku<\/strong> \u2013 Netherlands<\/li>\n\n\n\n
  80. The Miners Coffee<\/strong> \u2013 Czech Republic<\/li>\n\n\n\n
  81. Cupping Caf\u00e9 <\/strong>\u2013 Brazil<\/li>\n\n\n\n
  82. Coffee Guatemala <\/strong>\u2013 Guatemala<\/li>\n\n\n\n
  83. D\u00b7Origen Coffee Roasters Barcelona <\/strong>\u2013 Spain<\/li>\n\n\n\n
  84. Coffee Stain <\/strong>\u2013 Malaysia<\/li>\n\n\n\n
  85. The Dude Specialty Coffee <\/strong>\u2013 North Macedonia<\/li>\n\n\n\n
  86. Story and Soil Coffee<\/strong> \u2013 USA<\/li>\n\n\n\n
  87. Exploradores<\/strong> \u2013 Mexico<\/li>\n\n\n\n
  88. The Folks<\/strong> \u2013 Portugal<\/li>\n\n\n\n
  89. Casa Barista & Co<\/strong>. \u2013 Dominican Republic<\/li>\n\n\n\n
  90. Cypher Urban Roastery<\/strong> \u2013 UAE<\/li>\n\n\n\n
  91. Cafetano<\/strong> \u2013 Honduras<\/li>\n\n\n\n
  92. Coffee Five<\/strong> \u2013 Brazil<\/li>\n\n\n\n
  93. Kima Coffee<\/strong> \u2013 Spain<\/li>\n\n\n\n
  94. Negro<\/strong> \u2013 Argentina<\/li>\n\n\n\n
  95. Metric<\/strong> \u2013 USA<\/li>\n\n\n\n
  96. El Terrible Juan Caf\u00e9<\/strong> \u2013 Mexico<\/li>\n\n\n\n
  97. Flat White Specialty Coffee<\/strong> \u2013 Qatar<\/li>\n\n\n\n
  98. Cafeoteca<\/strong> \u2013 Costa Rica<\/li>\n\n\n\n
  99. Surry Hills Palermo<\/strong> \u2013 Argentina<\/li>\n\n\n\n
  100. Vacation Coffee<\/strong> \u2013 Australia<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    The World\u2019s 100 Best Coffee Shops 2026, unveiled at CoffeeFest Madrid 2026, is far more than a ranking. It is a strategic snapshot of the global [\u2026]<\/span><\/p>\n","protected":false},"author":4,"featured_media":64788,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24],"tags":[],"class_list":["post-64773","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-en"],"_links":{"self":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/posts\/64773","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/comments?post=64773"}],"version-history":[{"count":6,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/posts\/64773\/revisions"}],"predecessor-version":[{"id":64816,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/posts\/64773\/revisions\/64816"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/media\/64788"}],"wp:attachment":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/media?parent=64773"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/categories?post=64773"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/tags?post=64773"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}