July Recap- Art, Coffee, Robots

If your morning coffee feels a little more expensive lately, you're not imagining it. A new 50% tariff on all imports from Brazil, the world's top coffee producer, is expected to hit U.S. ports starting August 1. Brazil accounts for nearly one-third of the coffee consumed in the U.S., and for many roasters, it forms the base of everyday blends. As NPR reports, some small roasters are already seeing cost projections jump by as much as 30%, with few ways to offset the rise.

The response has been fast and frantic. According to Reuters, importers are re-routing ships mid-journey, rushing to land Brazilian beans before the deadline. Others are pulling stock from warehouses in Mexico and Canada just to stay ahead of the competition. Once the tariff takes effect, those options will disappear, and any shipments arriving afterward will incur the full price increase.

It's not just Brazil. Tariffs have also been proposed on beans from Vietnam, Colombia, Ethiopia, and Indonesia, making it harder to pivot. Meanwhile, retail prices are already on the rise. In June, the cost of roasted coffee increased by 12.7% year over year, and instant coffee rose by 16.3%, according to the Bureau of Labor Statistics.

For the average coffee drinker, this could mean higher prices at the grocery store and the local café. And for the industry, it's a test of resilience. Global forces, including weather, trade, climate, and policy, have always shaped the coffee industry. However, it's also built on relationships, and many roasters are choosing to stand by their long-time partners, even if it costs more.

At Artly, we're staying close to the story. While we don't rely on Brazilian beans, we're part of a global coffee community. What affects one part of the chain touches us all. And as always, we're focused on making great coffee more consistent, more accessible, and more connected—no matter what's happening at the border.

Why specialty coffee roasters need to find new ways to diversify - Bhavi Patel

With green coffee costs nearly doubling over the past two years, specialty roasters are branching out. Drip bags, RTD formats, and premium instant blends are helping brands meet demand for convenience without losing their craft.

Francisco Lindor launches "Café con Lindor" - Anthony DiComo

MLB star Francisco Lindor has launched a new video series where he sits down with celebrities for unfiltered convos over coffee. It's authentic, warm, and a reminder that a great cup sparks more than caffeine.

Your morning coffee, in a bucket - Yola Mzizi

Across the United States, what once held pain or mop water is taking over the coffee space. Baristas are serving massive lattes in buckets, sometimes up to 34oz, and it's working. It's part shock value, part shareable moment, and all about creating ritual in a bigger way.

Each of these stories shows how culture, brand, and innovation are shaping what's next, whether it's the next competitor, stars in the limelight, or a whole new way to drink coffee.

COFFEE TIP BY JOE

Add a pinch of salt to your coffee. Seriously.

If your brew ever tastes a little too bitter or flat, try adding a tiny pinch of salt to the grounds before brewing. Just a dash, we're talking less than 1/8 teaspoon, can smooth out harsh notes and bring out natural sweetness, especially in dark roasts or older beans.

It works because sodium dulls bitterness and enhances the perception of body. It's not a new trick, either. Professional cuppers use it in taste tests, and many cultures have brewed salted coffee for generations.

Bonus tip: If you drink your coffee black and still want depth, try this with a splash of cinnamon or cardamom for a warm, café-level cup from home.

Give it a shot. Your 7 AM self will thank you.