koffieTcacao News – October 2026
Tea from the fields of Brabant, a roastery looking to phase out gas, and two chocolate bars up for grabs. Plus: a fruity soda as an alternative to your second cup of coffee.
Tea from the fields of Brabant, a roastery looking to phase out gas, and two chocolate bars up for grabs. Plus: a fruity soda as an alternative to your second cup of coffee.
According to Spencer Hyman, founder of the artisanal chocolate platform Cocoa Runners, we need to learn to eat chocolate differently.
This month, the news is all about more transparent supply chains, incomes for cocoa-farming families, regenerative agriculture, and an exhibition on coffee and colonial history.
For KoffieTcacao, we spoke with Hidde de Brabander about his new book The Art of Baking, the importance of technique and why a brownie especially should not be fluffy.
With Arla Pro Cold Foam, you can easily give iced coffees, matchas and signature drinks a creamy finishing touch. We share two recipes.
Master Pastry Chef Hidde de Brabander is releasing a new baking book with The Art of Baking that focuses on cookie batter. KoffieTcacao spoke to him about technique, taste experience and craftsmanship within modern pastry.
The merger of Hands Off and Chocolatemakers, Kaldi’s move into specialty coffee and concerns about cocoa prices.
The Dutch cocoa fruit juice brand Kumasi has discovered that cocoa beans ferment better after being pressed for fruit juice and yield higher-quality chocolate. These “superior beans” increase value for farmers and offer new opportunities within the cocoa supply chain.
Regenerative agriculture using cacao to combat deforestation in Costa Rica restores biodiversity and combats climate change.
The Chocolate Festival Amsterdam 2026 is all about cocoa, flavor and provenance, with booths, tastings and master classes for lovers who want to understand chocolate.
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