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On June 15, 2025, Best Friends Club coffee tasting and a master class for bloggers took place in Warsaw. The event was organized by one of our club members, Anna Tesliuk.

Anna invited bloggers and influencers to introduce them to our brand&#39;s coffee and tell them about the opportunities to earn money through blogging as part of an affiliate model.

The participants had the opportunity to taste coffee in different variations of preparation, as well as learn more about the culture of its consumption through the practical part of the event.

As a pastry chef, Anna offered to make tiramisu based on Best Friends Club coffee. The guests took the dessert with them, confirming that this coffee is not only drunk, but also eaten.

The format combined tasting, training, and discussion of partnership opportunities, opening up new avenues for cooperation with the blogging community.

We not only drink coffee, but also eat it: tasting in Warsaw by Best Friends Club

Modern consumers are increasingly thinking not only about the taste of their coffee, but also about the cost of getting it into their cups. In the traditional model of the coffee market, small farmers who grow most of the world&#39;s beans often remain in poverty, receiving a meager share of the profits. This has sparked interest in more ethical approaches.

One of these is Fair Trade, a system that guarantees farmers decent wages and stable contracts. Another model is direct trade, where companies work directly with producers, paying them a higher price and bypassing intermediaries. Both approaches make the supply of coffee more transparent, allowing consumers to trace its journey from plantation to cup.

Many conscious brands are also investing in social projects in coffee regions: helping to build schools, training farmers in sustainable farming methods, and supporting community development. This evolution of the approach to coffee shows that even a daily habit can have a profoundly positive impact, changing not only moods but also the lives of people around the world.

ETHICAL COFFEE: FAIR TRADE AND SUPPORT FOR FARMERS

The world of coffee is constantly changing, and baristas, along with major brands, never tire of surprising with new recipes. One of the most unexpected flavor trends of recent times is coffee with olive oil. This combination, introduced by an international chain, creates a velvety texture of the drink and leaves a delicate, complex aftertaste that is especially popular with fans of gastronomic experiments.

Another interesting novelty is &quot;mushroom&quot; coffee with the addition of extracts of medicinal mushrooms, such as reishi or lion&#39;s mane. This drink is positioned as an adaptogen that gently stimulates, improves concentration, and reduces stress levels-without the excessive nervousness that regular caffeine sometimes causes. It is especially popular among supporters of wellness culture.

Creativity doesn&#39;t stop there. In coffee shops, you can increasingly find nitrogen iced coffee, which resembles a frothy stout, or refreshing mixes like tonic espresso. Such unusual combinations not only enrich the palette of flavors, but also actively conquer social media, as new coffee experiences are now valued not only for their taste, but also for their wow effect.

COFFEE EXPERIMENTS: FROM OLIVE OIL TO MUSHROOM LATTES

Coffee plantations are already feeling the effects of climate change - rising temperatures, droughts and diseases are threatening crops, with Arabica being particularly vulnerable. According to forecasts, by the middle of the century, the area suitable for growing arabica could shrink dramatically. The answer is new strategies: switching to more hardy types of coffee and adapting farming methods. More and more attention is being paid to the Robusta variety, which is more resistant to heat and pests. Scientists are working on robusta breeding to improve its quality and taste and partially replace Arabica in the face of warming. They are also focusing on wild coffee species, such as Coffea stenophylla, recently discovered in Africa, which can withstand higher temperatures and has a rich flavor. Combined with sustainable practices (shading of plantations, agroforestry), these solutions offer hope that the coffee industry will be able to adapt to climate challenges.

COFFEE AND CLIMATE CHANGE: RESILIENT VARIETIES AND SOLUTIONS

The coffee industry is actively adapting to new technologies, and automation is becoming an important trend. Today, robotic baristas make espresso, cappuccino, and even create latte art, working around the clock and ensuring consistent quality. Such solutions are popular in large cities and transportation hubs where speed and reliability of service are important.

Artificial intelligence also plays a key role in personalizing the coffee experience. AI systems analyze customer tastes, offer individual recipes, and optimize the roasting process, achieving the perfect profile for each batch. This not only improves the quality of drinks but also makes coffee drinking more personalized.

Despite the development of technology, the human factor does not disappear. Live baristas get more room for creativity, communication, and atmosphere. Overall, automation is helping the industry meet the challenges of staff shortages and efficiency, while adding a touch of the future to everyday coffee.

AUTOMATION AND AI IN THE COFFEE INDUSTRY

In response to climate change, which threatens traditional coffee cultivation, science is looking for new solutions. One of them is synthetic coffee, created without the use of coffee beans. Such a drink is often made from herbal ingredients and natural caffeine, such as tea, while retaining its familiar taste and stimulating properties. At the same time, some startups are already experimenting with growing coffee in the laboratory by cultivating coffee tree cells. Such technologies have significant environmental potential. They can reduce dependence on plantations, which is often accompanied by deforestation, excessive water consumption, and greenhouse gas emissions. The transition to lab coffee can be part of a global shift to sustainable agriculture.

If global warming leads to a serious reduction in crops, synthetic alternatives can be a real lifesaver for coffee lovers around the world. They will not only preserve the taste of your favorite drink, but also help reduce the environmental impact on the planet.

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