{"id":65866,"date":"2026-07-14T11:04:41","date_gmt":"2026-07-14T09:04:41","guid":{"rendered":"https:\/\/espressoacademy.it\/uncategorized\/10-cose-interessanti-che-ci-portiamo-a-casa-dal-world-of-coffee-2026-di-bruxelles\/"},"modified":"2026-07-14T12:23:29","modified_gmt":"2026-07-14T10:23:29","slug":"10-key-takeaways-from-world-of-coffee-brussels-2026","status":"publish","type":"post","link":"https:\/\/espressoacademy.it\/en\/happycoffeepeople\/10-key-takeaways-from-world-of-coffee-brussels-2026\/","title":{"rendered":"10 Key Takeaways from World of Coffee Brussels 2026"},"content":{"rendered":"\n
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World of Coffee Brussels 2026<\/a><\/strong> confirmed once again how dynamic, international and fast-moving the world of specialty coffee<\/strong> has become.<\/p>\n\n\n\n

Organized by the Specialty Coffee Association<\/strong>, the event took place from 25 to 27 June 2026<\/strong> at Brussels Expo, marking the first World of Coffee edition ever hosted in Belgium.<\/p>\n\n\n\n

But this was much more than a coffee trade show. It offered a clear snapshot of where the industry is heading: greater focus on quality, stronger dialogue between producers and roasters, more technology, more education and a growing awareness of coffee\u2019s economic, cultural and social role.<\/p>\n\n\n\n

Here are 10 key takeaways from World of Coffee Brussels 2026<\/strong>.<\/p>\n\n\n\n

1. A Record-Breaking Edition for Specialty Coffee<\/strong><\/h2>\n\n\n
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The first thing to highlight is the scale of the event. World of Coffee Brussels 2026 welcomed more than 14,400 attendees from 142 countries<\/strong>, with 445 exhibiting companies<\/strong>, making it the largest World of Coffee ever held in Europe.<\/p>\n\n\n\n

These numbers say much more than simply \u201cthe event was big\u201d. They show that specialty coffee is no longer a small niche for a limited group of enthusiasts. It has become a global industry involving producers, importers, roasters, baristas, coffee schools, equipment manufacturers, designers, researchers and increasingly curious consumers.<\/p>\n\n\n\n

Specialty coffee is becoming a shared language among professionals from different countries, built around common standards, technical skills and a strong focus on cup quality.<\/p>\n\n\n\n

2. Brussels as a Meeting Point for the Future of Coffee<\/strong><\/h2>\n\n\n\n

The choice of Brussels was particularly meaningful. Not only is the city a major European hub, but this edition also highlighted coffee\u2019s role as an economic, social and cultural value chain.<\/p>\n\n\n\n

During the event, several discussions focused on coffee\u2019s contribution to the European economy, connecting research, trade, policy and industry. This is an important signal: coffee is increasingly seen not just as a beverage, but as a complex global chain. Behind every cup there is agriculture, processing, logistics, roasting, education, service, sustainability, work and consumer culture.<\/p>\n\n\n\n

For coffee professionals, this means that expertise can no longer be limited to preparing a good espresso. A broader understanding of the entire coffee value chain is becoming essential.<\/p>\n\n\n\n

3. Uganda in the Spotlight and the New Value of Fine Robusta<\/strong><\/h2>\n\n\n\n

One of the most interesting themes of the 2026 edition was the role of Uganda<\/strong>, selected as the Portrait Country<\/strong> of World of Coffee Brussels.<\/p>\n\n\n

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Uganda is a key country for African coffee and is especially relevant when talking about Fine Robusta<\/strong>. Robusta is native to Uganda\u2019s equatorial forests and grows in several regions of the country, alongside Arabica production in higher-altitude areas such as Mount Elgon, Rwenzori and West Nile.<\/p>\n\n\n\n

This is an important topic for the future of coffee. For many years, Robusta was mainly associated with blends, body, caffeine and volume. Today, Fine Robusta is opening up new possibilities, with greater attention to selection, processing, traceability and sensory profile.<\/p>\n\n\n\n

This does not mean replacing Arabica. It means expanding coffee culture. It means learning to distinguish between commercial Robusta and high-quality Robusta, just as the specialty industry has been doing with Arabica for years.<\/p>\n\n\n\n

4. Manual Brewing Is Becoming More Technical<\/strong><\/h2>\n\n\n\n

Brussels also hosted the World Brewers Cup 2026<\/strong>, won by Nas Jaafar<\/strong>, representing Malaysia. Simon Gautherin from Australia and Bavis Kwong from Hong Kong SAR also reached the podium.<\/p>\n\n\n\n

This competition shows how manual brewing has become a highly technical discipline. It is not simply about pouring hot water over ground coffee. Every detail influences the final cup: water quality, temperature, grind size, contact time, recipe, turbulence, bypass, filter type, pouring technique and sensory skills.<\/p>\n\n\n\n

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For the modern barista, filter coffee is no longer a small addition to the menu. It is a powerful way to communicate origin, variety, processing method and aromatic profile with precision.<\/p>\n\n\n\n

This is why a Brewing course<\/a><\/strong> is becoming increasingly important for anyone who wants to work professionally in specialty coffee. Understanding extraction, recipes and variables allows baristas to prepare cleaner, more balanced and more consistent cups.<\/p>\n\n\n\n

5. Roasting Is Back at the Center of Quality<\/strong><\/h2>\n\n\n\n

Another major moment at World of Coffee 2026 was the World Coffee Roasting Championship<\/strong>, won by Belgian competitor Benjamin Brassart<\/strong>. Li Zhong Xiang from China and Thanasis Angelopoulos from Greece also placed on the podium.<\/p>\n\n\n\n

Roasting is one of the most delicate stages in the coffee value chain. Green coffee quality is fundamental, but the way coffee is roasted can either enhance or compromise all the work done at origin. Roast profile, development, weight loss, solubility, color, temperature curve and quality control all influence the final cup.<\/strong> This is why the role of the roaster is increasingly recognized, not only in specialty roasteries but also in companies aiming to create more precise blends and more consistent products.<\/p>\n\n\n\n

Even for baristas who do not roast coffee themselves, understanding the basics of roasting is extremely useful. It helps explain why a coffee behaves in a certain way in espresso, why a recipe changes after a few days of degassing, or why two coffees at the same grind setting may extract very differently.<\/p>\n\n\n\n

6. Coffee in Good Spirits: Coffee Meets Mixology<\/strong><\/h2>\n\n\n\n

The World Coffee in Good Spirits Championship 2026<\/strong> was won by Andy Philein<\/strong>, representing China. In the final, he presented drinks inspired by the cosmos, including a cold signature drink called \u201cSaturn\u201d and an Irish Coffee titled \u201cAfterglow of the Cosmos\u201d.<\/p>\n\n\n\n

This competition reflects a very strong trend: coffee is increasingly entering the world of mixology. Espresso, cold brew, filter coffee, cascara, spirits, fermentations, syrups, infusions and signature drinks are creating a new space where barista skills meet bartender creativity.<\/p>\n\n\n\n

For coffee shops, hotels, cocktail bars and restaurants, this opens the door to more creative menus, especially during the warmer months or in contexts where customers are looking for an experience beyond the classic espresso or cappuccino.<\/p>\n\n\n\n

Coffee is no longer only a morning beverage. It can become a gastronomic ingredient, an aromatic base and a powerful storytelling tool.<\/p>\n\n\n\n

7. Innovation: Tools Are Becoming More Precise and Measurable<\/strong><\/h2>\n\n\n\n

World of Coffee is also a major showcase for new coffee technology. Among the Best New Product Awards 2026<\/strong> winners were products such as DiFluid Moment, Varia ORBI, the Millab M01 Coffee Grinder by TIMEMORE, Speciality Cacao Cold Brew Bags by ANDER Cacao, Ecotact Trace IQ and the PLUS X Collection by Innoroc GmbH.<\/p>\n\n\n\n

The direction is clear: the industry is looking for tools that allow professionals to work with greater precision, consistency and control.Scales, refractometers, more stable grinders, traceability systems, brewing accessories, advanced packaging and smart equipment are changing the way baristas and roasters manage quality.<\/p>\n\n\n\n

Technique remains essential, but it is increasingly supported by data and measurement tools. This does not reduce the value of professional experience. On the contrary, it makes that experience more informed and more repeatable.<\/p>\n\n\n\n

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8. Traceability and Sustainability Are No Longer Secondary Topics<\/strong><\/h2>\n\n\n\n

Another strong message from Brussels was the importance of sustainability. Today, it is no longer enough to say that a coffee is \u201cgood\u201d. More and more often, customers, roasters and baristas want to know where it comes from, who produced it, how it was processed and how value was distributed along the chain.<\/p>\n\n\n\n

Spaces such as Producer Village, Roaster Villages, Green Coffee Connect, workshops and lectures strengthened the dialogue between origin, trade, roasting and final service.<\/p>\n\n\n\n

Sustainability cannot simply be a word printed on a label. It has to become real knowledge: agronomy, prices, transport, packaging, waste, energy use, training and communication.<\/p>\n\n\n\n

In this process, the barista plays a crucial role, because they are often the last person in the value chain before the final consumer.<\/p>\n\n\n\n

9. Design Is Part of the Specialty Coffee Experience<\/strong><\/h2>\n\n\n\n

Another interesting aspect of World of Coffee 2026 was the growing importance of design. The Coffee Design Awards 2026<\/strong> recognized projects in branding, packaging and spaces, confirming that design is now a key part of the specialty coffee experience.<\/p>\n\n\n\n

Today, coffee does not communicate only through the cup.<\/p>\n\n\n\n

Customers also build their perception through packaging, colors, materials, logos, menus, furniture, lighting, bar layout and the overall visual identity of a coffee shop.<\/p>\n\n\n\n

For anyone opening or managing a coffee shop, design is not just an aesthetic detail. It is part of positioning. It communicates the type of experience you want to offer, the audience you are speaking to and the value you attribute to the product.<\/p>\n\n\n\n

A specialty coffee shop needs consistency: coffee quality, preparation, service, communication and environment should all move in the same direction.<\/p>\n\n\n\n

10. Education Remains the Real Driver of the Industry<\/strong><\/h2>\n\n\n\n

Between competitions, new technologies, experimental coffees, measurement tools and new consumer trends, one message remains stronger than all the others: without education, quality cannot be replicated.<\/p>\n\n\n\n

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The World of Coffee Brussels program included workshops, lectures and sessions dedicated to business, brewing, sustainability and sensory skills, with many activities reaching full capacity.<\/p>\n\n\n\n

This shows that coffee professionals increasingly feel the need to keep learning. The industry is evolving quickly and requires a wide range of skills.<\/p>\n\n\n\n

Today, a professional barista should understand:<\/p>\n\n\n\n