{"id":59925,"date":"2026-11-12T15:52:03","date_gmt":"2026-11-12T13:52:03","guid":{"rendered":"https:\/\/koffietcacao.com\/blog\/koffietcacao-news-november-2026\/"},"modified":"2026-11-12T17:25:57","modified_gmt":"2026-11-12T15:25:57","slug":"koffietcacao-news-november-2026","status":"publish","type":"post","link":"https:\/\/koffietcacao.com\/en\/blog\/koffietcacao-news-november-2026\/","title":{"rendered":"koffieTcacao News \u2013 November 2026"},"content":{"rendered":"\n

In recent weeks, new coffee champions have been crowned both in the Netherlands and around the world.<\/strong> Sage is introducing a new version of a popular home espresso machine, Oatly is launching an oat drink with fiber, and Callebaut is introducing a new approach to cocoa fermentation.<\/strong><\/p>\n\n

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New Dutch Champions in Latte Art and Cup Tasting<\/h2>\n\n

This year, for the first time, SCA Netherlands organized two national finals at the Rotterdam Coffee Fest in early November: the Dutch Latte Art Championship and the Dutch Cup Tasters Championship. The finals of the Dutch Barista Championship and the Dutch Brewers Cup will take place in January at the Horecava trade show.<\/p>\n\n

Jesse Fook has been crowned Dutch Latte Art Champion for the third time with his creation \u201cPegasus.\u201d Following his victories in 2022 and 2024 (and his win at the Dutch Matcha Latte Art Championship in early 2026), he has once again created the most beautiful latte art design. Jesse will represent the Netherlands in June at the World Championship in Lisbon, Portugal.<\/p>\n\n

Vicky Cheng won the Dutch Cup Tasters Championship in Rotterdam for the second year in a row. She will represent the Netherlands at the World Cup Tasters Championship in September\/October in Bogot\u00e1, Colombia.<\/p>\n\n

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Pan Wei is the first-ever Chinese World Barista Champion<\/h2>\n\n

Chinese barista Pan Wei won the 2026 World Barista Championship in Panama. This is the first time the world title has gone to China. The rest of the podium was also entirely Asian: Shing Win from Malaysia finished second and Frederick Ruben from the United Arab Emirates finished third.<\/strong><\/p>\n\n

For Pan Wei, who works at Parking Coffee, this was his second time competing in the World Barista Championship, after finishing 27th in 2024. The 26th edition of the World Barista Championship, held during World of Coffee Panama, took place in Central America for the first time, with 49 national champions competing.<\/p>\n\n

Pan Wei used two Geisha coffees: a washed Geisha from Finca El Pergamino in Panama for his espresso and an anaerobic, must-fermented Geisha from Finca Las Flores in Colombia for his milk-based drink. His presentation focused on the families behind the coffee and the choices they must make to ensure the long-term sustainability of their coffee production. <\/p>\n\n

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Sage Launches New Version of Its Popular Barista Express<\/h2>\n\n

Sage Appliances has introduced the Barista Express Neo, a new generation of the popular Barista Express. The espresso machine combines manual coffee preparation with technology that assists with dosing, grinding, and extraction. Another new feature is the ability to make cold brew in less than three minutes.<\/p>\n\n

A key innovation is the integrated coffee grinder with Acaia \u201cgrind by weight\u201d technology<\/em>, which automatically weighs the coffee as it is ground. With 30 grind settings and \u201cgrind size guidance\u201d<\/em>\u2014which provides recommendations on the grind size via the display\u2014users can further fine-tune their espresso. The machine also provides support during extraction. Smooth Shot<\/em> detects when the espresso is flowing through too quickly and automatically adjusts the flow rate. According to Sage, this helps achieve a consistent extraction time of 25 to 35 seconds and results in a more balanced flavor.<\/p>\n\n

In addition, the Barista Express Neo features a cold brew function, allowing users to prepare cold coffee in less than three minutes. The manual steam wand has also been redesigned. Thanks to its insulated \u201ccool touch\u201d design, the exterior stays cooler and milk residue is less likely to stick. At the same time, the steam wand offers the control needed to create microfoam for latte art. With these innovations, Sage is targeting both novice home baristas and coffee enthusiasts who want to maintain control over the brewing process.<\/p>\n\n

Earlier this year, Koffiecacao tested the anniversary edition of the Sage Barista Express<\/a>, and last year, the Express’s successor: the Sage Barista Impress<\/a>.<\/p>\n\n

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Oatly Introduces Oat Beverage with Added Fiber for Coffee<\/h2>\n\n

Oatly is expanding its product line with two high-fiber oat drinks: Fiber Barista Edition and Fiber Low-Cal. Both contain 5 grams of fiber per 250 milliliters. With these new products, the brand aims to address the so-called \u201cfiber gap\u201d: the difference between recommended and actual fiber intake.<\/p>\n\n

For coffee lovers, the new Fiber Barista Edition is particularly interesting. This oat beverage was specially developed for use in coffee and, according to Oatly, offers the same taste and texture as a regular barista beverage. A 250-milliliter serving\u2014roughly the amount used for a large oat latte\u2014provides 5 grams of fiber. The fiber comes from oats and added plant-based fiber. In addition, the drink is low in sugar and saturated fat and is enriched with calcium, iodine, and vitamins B2 and D.<\/p>\n\n

The second variety, Fiber Low-Cal, also contains 5 grams of fiber per 250 milliliters, but is lower in calories: 20 kcal per 100 milliliters. This variety contains no sugar and is low in fat. According to Oatly, Dutch adults consume, on average, about 9 grams less fiber per day than the recommended 30 grams. With the new oat beverages, the brand aims to make it easier to increase fiber intake, for example, through coffee, breakfast cereals, or smoothies. Both varieties have been available since November 2026.<\/p>\n\n

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Barry Callebaut Launches Chocolate Line with New Flavor Profiles Thanks to Controlled Fermentation<\/h2>\n\n

Chocolate manufacturer Barry Callebaut is introducing Flavourcode, a line of chocolates with distinct flavor profiles. These profiles are developed using a new fermentation method that also allows the company to reproduce them.<\/p>\n\n

According to the manufacturer, the technology makes it possible to bring out new flavors from the cacao bean without adding flavorings. The new method is the result of years of research into cocoa fermentation. By carefully controlling the fermentation process, Barry Callebaut aims to capitalize on natural flavor variations while ensuring a consistent final product.<\/p>\n\n

According to the company, the first product, Callebaut Flavorcode 01, has an intense flavor profile with notes of passion fruit, pineapple, mango, and ripe banana, complemented by dried fruit, warm spices, and umami. The chocolate was developed for use in items such as pastries, bonbons, ice cream, and desserts.<\/p>\n\n

Barry Callebaut presented the innovation during the finals of the 2026 World Chocolate Masters and the Callebaut Innovation Summit in Antwerp. Flavorcode 01 will be available in Europe starting in November 2026, followed by a global rollout. In the meantime, the company is exploring applications for the food industry, including dark chocolate with 54% and 70% cocoa and milk chocolate. More flavor profiles are expected to follow in the future.<\/p>\n\n

More about Callebaut’s Flavor Code<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

In recent weeks, new coffee champions have been crowned both in the Netherlands and around the world. Sage is introducing a new version of a popular home espresso machine, Oatly is launching an oat drink with fiber, and Callebaut is introducing a new approach to cocoa fermentation.<\/p>\n","protected":false},"author":759,"featured_media":59926,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4684,4745,4655,4698,5640,4786,4654,5018],"tags":[5440,4747,4787,5034,5641],"class_list":["post-59925","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cacao","category-coffee","category-cold-brew","category-espresso","category-inspiration","category-lifestyle","tag-barista-competition","tag-chocolate","tag-coffee","tag-espresso-machine","tag-news"],"_links":{"self":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts\/59925","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/users\/759"}],"replies":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/comments?post=59925"}],"version-history":[{"count":3,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts\/59925\/revisions"}],"predecessor-version":[{"id":59930,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts\/59925\/revisions\/59930"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/media\/59926"}],"wp:attachment":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/media?parent=59925"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/categories?post=59925"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/tags?post=59925"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}