[{"data":1,"prerenderedAt":631},["ShallowReactive",2],{"item:\u002Fcoffee-gear\u002Fthe-niche-finder":3,"platform:site":208,"more:\u002Fcoffee-gear\u002Fthe-niche-finder":613},{"id":4,"title":5,"aiRevisedAt":6,"authors":7,"body":12,"canonical":130,"category":131,"categorySlugs":139,"cid":140,"cover":141,"description":147,"extension":148,"featured":149,"language":150,"meta":151,"navigation":152,"noindex":149,"ogImage":153,"path":154,"publishedAt":155,"readingMinutes":156,"recipe":130,"related":157,"revisedAt":130,"seo":190,"seoDescription":147,"seoTitle":5,"sortKey":130,"sources":191,"stem":195,"tagSlugs":196,"tags":199,"translations":204,"type":205,"url":206,"__hash__":207},"platformItems\u002Fplatform\u002Fitems\u002F54168.md","Blending Adversity into a Business: Michael Rubin's Frappe Journey","2026-11-05T17:10:46.000Z",[8],{"name":9,"slug":10,"role":11},"Taylor Hayes","taylor-hayes","author",{"type":13,"value":14,"toc":120},"minimark",[15,20,24,27,31,34,37,41,44,50,53,56,59,63,66,70,75,78,81,84,87,90,93,96,100,103,108,111,114,117],[16,17,19],"h2",{"id":18},"early-lessons-in-survival","Early Lessons in Survival",[21,22,23],"p",{},"At fifteen, Michael Rubin had a clear-eyed understanding that his foster father didn’t genuinely care about him. Sure, the man retrieved him from the police station after Rubin violated the ten p.m. curfew—but only because Rubin was his responsibility, a problem he had to handle. Many of the other foster families in Southern California, where Rubin had bounced around since his stepmother threw him out years before, hadn’t shown much interest either. Some did care, but Rubin felt nothing like affection for this particular foster dad. At the time, that seemed fine, even normal. He didn’t need the man’s care. Though Rubin wasn’t technically a street kid—at least not for long stretches—he had developed the instincts of one: he could scrounge, scavenge, and make the most of a difficult situation.",[21,25,26],{},"On the way back to the foster house, Rubin said, “There’s a party over there. Drop me off.” Years later, recounting the story by phone, he adds, “And he did it,” with a tone that’s bewildered and disappointed, but not bitter. That moment wasn’t traumatic or life-altering, and there were plenty of worse ones. But it illustrates the circumstances of a childhood that would hinder a run at success while also giving Rubin the skills to dig himself out of a midlife hole.",[16,28,30],{"id":29},"from-windfall-to-reinvention","From Windfall to Reinvention",[21,32,33],{},"Not many years after that night, Rubin inherited a farm in the Midwest and almost overnight went from not exactly a street kid to not exactly a trust-fund kid—but something close. Remarkably, he didn’t blow through the money the moment he got it. He scrimped and stretched the windfall. “I think the fact that I knew so intimately what it was like to be homeless and hungry, that is what taught me not to spend the money that was left to me,” he says.",[21,35,36],{},"For the next two decades, he lived off the rent the farm generated. But while he showed that fiscal responsibility, it served what amounted to a long party and a string of jobs. “I worked at construction odd jobs, at a bookstore, on the stock market and investing, in car sales, and they were the bricks that helped me understand that I could have an intelligent and kind conversation with anyone.” Those experiences gave him skills he would later refine as a CEO, but they didn’t build a career. Eventually he sold the farm, and eventually the money ran out.",[16,38,40],{"id":39},"a-niche-worth-pursuing","A Niche Worth Pursuing",[21,42,43],{},"It was 1991, and Rubin was living with a roommate who owned a coffee shop. One day, the roommate made Rubin a version of the blended iced drink he served at his café. It was made with a cheap blender, just like the one at the shop, and the drink that sloshed out of the pitcher was awful in nearly every way. The flavors were wrong and unbalanced. The texture combined thin liquid and jagged ice chunks. There was as much to chew on as to drink.",[45,46,47],"blockquote",{},[21,48,49],{},"Rubin had no experience in food but he knew the characteristics he wanted from the drink: cold, icy, creamy, and pourable.",[21,51,52],{},"Rubin says that living on the streets forced him to develop a keen sense for opportunities. “Life is like a scavenger hunt, and you go out and see niches that others don’t see,” he says. “When other people’s parents took care of everything, they didn’t see the world this way.” That skill had lain half-dormant for two decades, but now Rubin, forty-one years old and watching his checking account shrink, needed it again. Standing in his apartment holding a glass of something people paid good money for even though it didn’t deliver what it promised—a blended, cool drink—Rubin saw a niche.",[21,54,55],{},"He had no food experience, but he knew the characteristics he wanted: cold, icy, creamy, and pourable. Icy might seem synonymous with cold, but it’s about the texture and feel of a blended drink. A soda may be the same temperature and volume as a slushy, but the latter feels colder and more substantial. His frappe—a name he adopted not yet from the Greek drink but from the Boston-area term (pronounced frap) for a milkshake—wasn’t a slushy, though. The creaminess would set it apart and allow it to connect flavors, especially coffee, in new ways. Finally, if a barista had to dig every drink out of a pitcher, no café owner would buy it, so it had to pour easily.",[21,57,58],{},"For the first flavors, he drew inspiration from coffee shops. “My sense of what Cappuccine’s frappe mixes should taste like lived in my imagination. Came from pure instinct,” he says. “I would go into coffeehouses, sit down on a cozy couch, have a latte, a vanilla latte, an Italian soda . . . then just sit back, sniff, watch, and listen, sniff all the aromas floating about as specialty drinks were being prepared.”",[16,60,62],{"id":61},"building-the-product","Building the Product",[21,64,65],{},"For eighteen months he worked on the drink. He called ingredient suppliers and talked with their food scientists. These experts caught on quickly, intrigued and excited by the puzzle, and Rubin pumped them for information on how to formulate the mixes to get exactly what he wanted. “They don’t know you’re not a million-dollar company,” he says. “So they help.” He tested the formula on friends and cast mates in the musicals he performed in. He nurtured his frappe, cared for it, doted on it like a father.",[16,67,69],{"id":68},"market-breakthrough-and-competition","Market Breakthrough and Competition",[45,71,72],{},[21,73,74],{},"Cappuccine went from a company that needed a boost from an established brand like Vitamix to one that created its own gravity at trade shows.",[21,76,77],{},"The formula slowly came together, and in 1992 Rubin took Cappuccine’s first two flavors, mocha and latte, to coffee shops. He knew they would lunge at the new product—but most just didn’t seem to get it. The business gained some traction and picked up customers here and there, but mass adoption didn’t happen in those first couple of years.",[21,79,80],{},"Then, in 1994, Vitamix let him demo Cappuccine at their Coffee Fest Seattle booth. It was a massive venue at a critical moment in the coffee industry. Key players stopped by the stand to experience the new type of frappe for the first time. Our founder, Ward Barbee, named Cappuccine best new product at the show. “That’s when the industry noticed us,” says Rubin.",[21,82,83],{},"The next year, Starbucks launched the Frappuccino and pushed the concept into mainstream adoption. Suddenly, independent coffee shops needed a product that could compete with the massive summertime draw offered by the rapidly expanding mega-chain. Cappuccine was there with a full line of mixes.",[21,85,86],{},"The stage was set for explosive growth, but another company entered the frappe game at that moment and threw water on the fuse. Big Train, which remains a powerhouse among frappe companies, released its own set of mixes. The products were and remain similar, but Big Train brought a different sales strategy. “They did direct sales through the telephone,” says Rubin. “We went through distributors, and they made the right choice. They just ate our lunch.”",[21,88,89],{},"“We only survived because of the quality of our product.”",[21,91,92],{},"Even with that competition, there was plenty of lunch to be found. Starbucks poured money into advertising the Frappuccino, and the market for something cold, icy, creamy, and pourable kept expanding. Cappuccine went from a company that needed a boost from an established brand like Vitamix to one that created its own gravity at trade shows. Other frappe companies entered the industry, pushing Rubin to adapt his mix, find new flavors, and make it better and better. “Every day we do something to improve our product,” he says.",[21,94,95],{},"That simple strategy—sticking to quality and leading the race for new flavors—kept Cappuccine in leading coffee shops and on an even financial keel through the nineties and into the new millennium. The second half of the aughts brought disruptions to both, sending Rubin searching for ways to keep Cappuccine vital.",[16,97,99],{"id":98},"adapting-to-new-realities","Adapting to New Realities",[21,101,102],{},"First disruption: the past decade saw the rise of third-wave coffee shops, which almost as a rule don’t have a blender anywhere at the bar. They don’t have packets of mixes. Some don’t even have ice (see: pour-over bars). Fifteen years ago, a new coffee shop owner would have, by default, called a frappe company. Not anymore. Very often, when someone who has spent decades in an industry—especially the creator of a product that brought in new customers—sees that their company and product aren’t part of a new business model, it’s common for that type of person to be dismissive or scornful of the newbies. Rubin isn’t, not even a little. He knows what his product is, and he loves what it is.",[45,104,105],{},[21,106,107],{},"I don’t know that there’s anything we can do to get into the third wave. We want to stay true to what we do.",[21,109,110],{},"“I don’t know that there’s anything we can do to get into the third wave. We want to stay true to what we do,” he says. Besides, worrying about breaking into a type of coffee shop that is strictly about coffee would take time away from global growth.",[21,112,113],{},"The second, much scarier, disruption to Cappuccine’s business was, of course, the Great Recession. “In 2008, when things went down, I took my money out of the bank and began to learn about exporting,” Rubin says. “We wouldn’t have made it if we hadn’t found other markets.”",[21,115,116],{},"Over the past seven years, Cappuccine has expanded across the globe, and international sales now represent more than half of the company’s business. As when they started, Cappuccine’s customers are often small chains and independent shops whose customers want what they’ve found at international chains. “Every time I travel outside the United States, I’m in a time machine,” Rubin says of the experience. “Everything that happened fifteen years ago here is happening now.”",[21,118,119],{},"Nearly twenty-five years ago, Rubin was formulating new flavors, creating a new drink for cafés. That’s happening now, too. He’s getting ready to launch an organic vanilla latte frappe, and he loves it. He says, “It’s like being a daddy again.”",{"title":121,"searchDepth":122,"depth":122,"links":123},"",2,[124,125,126,127,128,129],{"id":18,"depth":122,"text":19},{"id":29,"depth":122,"text":30},{"id":39,"depth":122,"text":40},{"id":61,"depth":122,"text":62},{"id":68,"depth":122,"text":69},{"id":98,"depth":122,"text":99},null,{"slug":132,"name":133,"path":134},"coffee-gear","Gear & Products",[135,138],{"slug":136,"name":137},"coffee-tea","Coffee & Tea",{"slug":132,"name":133},[136,132],54168,{"src":142,"srcset":143,"width":144,"height":145,"alt":146},"\u002Fuploads\u002F7202b1a33a8f67c4c57b.webp","\u002Fuploads\u002F7f9df903dbc85e70252e.webp 400w, \u002Fuploads\u002Fdbcae26f0de9fe08d472.webp 800w, \u002Fuploads\u002F7202b1a33a8f67c4c57b.webp 1055w",1055,659,"The Niche Finder","From a rough foster-care upbringing to inventing a line of frappe mixes, Michael Rubin's story shows how hardship can sharpen an eye for opportunity.","md",false,"en",{},true,"\u002Fuploads\u002F10935cf8a5896de3597b.jpg","\u002Fplatform\u002Fitems\u002F54168","2026-11-04T21:08:40.000Z",7,[158,167,175,183],{"url":159,"title":160,"cover":161},"\u002Fcafe-profiles\u002Foddly-correct","A Coffee Bar That Works More Like a Tasting Room in Kansas City",{"src":162,"srcset":163,"width":164,"height":165,"alt":166},"\u002Fuploads\u002F36f2b4ee95fbc2014b82.webp","\u002Fuploads\u002F4020064b845140d26668.webp 400w, \u002Fuploads\u002F36f2b4ee95fbc2014b82.webp 800w",800,534,"Barflow Breakdown: Oddly Correct In Kansas City",{"url":168,"title":169,"cover":170},"\u002Findustry-people\u002Fandy-sprenger-colorado-coffee","From Barista to Roastery Owner: How Andy Sprenger Turned Competition Wins into a Colorado Coffee Hub",{"src":171,"srcset":172,"width":164,"height":173,"alt":174},"\u002Fuploads\u002F228c323a5d57c4d3485b.webp","\u002Fuploads\u002F53585f39776851dfaa6c.webp 400w, \u002Fuploads\u002F228c323a5d57c4d3485b.webp 800w",454,"Do You Know Andy Sprenger?",{"url":176,"title":177,"cover":178},"\u002Fbarista-skills\u002Fgrinding-part-two","The Fine Art of Dialing In Your Espresso Grind",{"src":179,"srcset":180,"width":164,"height":181,"alt":182},"\u002Fuploads\u002F1a9b83d284832b85076e.webp","\u002Fuploads\u002F57d750cd7e9765bcb8f8.webp 400w, \u002Fuploads\u002F1a9b83d284832b85076e.webp 800w",551,"Grinding, Part Two",{"url":184,"title":185,"cover":186},"\u002Fcafe-profiles\u002Fbehind-the-bar-george-coffee-provisions","A Texas Farmhouse Reborn as a Coffee Gathering Place",{"src":187,"srcset":188,"width":164,"height":173,"alt":189},"\u002Fuploads\u002F6b1dd29ef7b6bb6b4816.webp","\u002Fuploads\u002Fd7321d249759c0aff206.webp 400w, \u002Fuploads\u002F6b1dd29ef7b6bb6b4816.webp 800w","George Coffee + Provisions",{"title":5,"description":147},[192],{"url":193,"title":146,"publisher":194},"https:\u002F\u002Ffreshcup.com\u002Fthe-niche-finder\u002F","Fresh Cup","platform\u002Fitems\u002F54168",[197,198],"coffee","coffee-shops",[200,202],{"slug":197,"name":201},"Coffee",{"slug":198,"name":203},"Coffee Shops",[],"article","\u002Fcoffee-gear\u002Fthe-niche-finder","vJI_cckCb7iJsP1kXcFRe31tnbWnzxPaEnsQCoIpjuo",{"id":209,"categories":210,"extension":560,"meta":561,"pageSize":247,"rootCategory":136,"site":562,"stem":565,"tags":566,"total":212,"__hash__":612},"platformSite\u002Fplatform\u002Fsite.json",{"coffee-tea":211,"coffee-shops":226,"cafe-design":235,"cafe-profiles":245,"cafe-business":254,"cafe-operations":265,"cafe-staffing":273,"cafe-marketing":281,"baristas":290,"barista-competitions":300,"barista-skills":309,"roasting":318,"roasteries":328,"roasting-craft":336,"coffee-origins":345,"central-america":356,"south-america":364,"africa":372,"asia-pacific":380,"coffee-sustainability":388,"farmers-labor":398,"climate-environment":406,"coffee-prices-trade":414,"coffee-gear":423,"coffee-products":430,"brewing":438,"brewing-methods":449,"coffee-drinks":457,"coffee-science":465,"coffee-culture":473,"opinion":485,"coffee-history":493,"coffee-around-world":501,"books-media":509,"coffee-industry":517,"company-news":528,"coffee-chains":536,"coffee-events":544,"industry-people":552},{"slug":136,"name":137,"description":130,"count":212,"url":213,"pages":214,"parent":130,"children":215,"path":224},155,"\u002Fcoffee-tea",8,[198,216,217,218,219,220,132,221,222,223],"cafe-business","baristas","roasting","coffee-origins","coffee-sustainability","brewing","coffee-culture","coffee-industry",[225],{"slug":136,"name":137},{"slug":198,"name":203,"description":130,"count":227,"url":228,"pages":122,"parent":136,"children":229,"path":232},23,"\u002Fcoffee-shops",[230,231],"cafe-design","cafe-profiles",[233,234],{"slug":136,"name":137},{"slug":198,"name":203},{"slug":230,"name":236,"description":130,"count":237,"url":238,"pages":239,"parent":198,"children":240,"path":241},"Cafe Design",3,"\u002Fcafe-design",1,[],[242,243,244],{"slug":136,"name":137},{"slug":198,"name":203},{"slug":230,"name":236},{"slug":231,"name":246,"description":130,"count":247,"url":248,"pages":239,"parent":198,"children":249,"path":250},"Cafe Profiles",20,"\u002Fcafe-profiles",[],[251,252,253],{"slug":136,"name":137},{"slug":198,"name":203},{"slug":231,"name":246},{"slug":216,"name":255,"description":130,"count":256,"url":257,"pages":122,"parent":136,"children":258,"path":262},"Café Business",37,"\u002Fcafe-business",[259,260,261],"cafe-operations","cafe-staffing","cafe-marketing",[263,264],{"slug":136,"name":137},{"slug":216,"name":255},{"slug":259,"name":266,"description":130,"count":247,"url":267,"pages":239,"parent":216,"children":268,"path":269},"Operations & Menus","\u002Fcafe-operations",[],[270,271,272],{"slug":136,"name":137},{"slug":216,"name":255},{"slug":259,"name":266},{"slug":260,"name":274,"description":130,"count":214,"url":275,"pages":239,"parent":216,"children":276,"path":277},"Staffing & Labor","\u002Fcafe-staffing",[],[278,279,280],{"slug":136,"name":137},{"slug":216,"name":255},{"slug":260,"name":274},{"slug":261,"name":282,"description":130,"count":283,"url":284,"pages":239,"parent":216,"children":285,"path":286},"Marketing & Branding",9,"\u002Fcafe-marketing",[],[287,288,289],{"slug":136,"name":137},{"slug":216,"name":255},{"slug":261,"name":282},{"slug":217,"name":291,"description":130,"count":292,"url":293,"pages":239,"parent":136,"children":294,"path":297},"Baristas",19,"\u002Fbaristas",[295,296],"barista-competitions","barista-skills",[298,299],{"slug":136,"name":137},{"slug":217,"name":291},{"slug":295,"name":301,"description":130,"count":302,"url":303,"pages":239,"parent":217,"children":304,"path":305},"Coffee Competitions",6,"\u002Fbarista-competitions",[],[306,307,308],{"slug":136,"name":137},{"slug":217,"name":291},{"slug":295,"name":301},{"slug":296,"name":310,"description":130,"count":311,"url":312,"pages":239,"parent":217,"children":313,"path":314},"Skills & Education",11,"\u002Fbarista-skills",[],[315,316,317],{"slug":136,"name":137},{"slug":217,"name":291},{"slug":296,"name":310},{"slug":218,"name":319,"description":130,"count":320,"url":321,"pages":239,"parent":136,"children":322,"path":325},"Roasting",10,"\u002Froasting",[323,324],"roasteries","roasting-craft",[326,327],{"slug":136,"name":137},{"slug":218,"name":319},{"slug":323,"name":329,"description":130,"count":302,"url":330,"pages":239,"parent":218,"children":331,"path":332},"Roasteries","\u002Froasteries",[],[333,334,335],{"slug":136,"name":137},{"slug":218,"name":319},{"slug":323,"name":329},{"slug":324,"name":337,"description":130,"count":338,"url":339,"pages":239,"parent":218,"children":340,"path":341},"Roasting Craft",4,"\u002Froasting-craft",[],[342,343,344],{"slug":136,"name":137},{"slug":218,"name":319},{"slug":324,"name":337},{"slug":219,"name":346,"description":130,"count":214,"url":347,"pages":239,"parent":136,"children":348,"path":353},"Coffee Origins","\u002Fcoffee-origins",[349,350,351,352],"central-america","south-america","africa","asia-pacific",[354,355],{"slug":136,"name":137},{"slug":219,"name":346},{"slug":349,"name":357,"description":130,"count":239,"url":358,"pages":239,"parent":219,"children":359,"path":360},"Central & North America","\u002Fcentral-america",[],[361,362,363],{"slug":136,"name":137},{"slug":219,"name":346},{"slug":349,"name":357},{"slug":350,"name":365,"description":130,"count":122,"url":366,"pages":239,"parent":219,"children":367,"path":368},"South America","\u002Fsouth-america",[],[369,370,371],{"slug":136,"name":137},{"slug":219,"name":346},{"slug":350,"name":365},{"slug":351,"name":373,"description":130,"count":239,"url":374,"pages":239,"parent":219,"children":375,"path":376},"Africa","\u002Fafrica",[],[377,378,379],{"slug":136,"name":137},{"slug":219,"name":346},{"slug":351,"name":373},{"slug":352,"name":381,"description":130,"count":237,"url":382,"pages":239,"parent":219,"children":383,"path":384},"Asia-Pacific","\u002Fasia-pacific",[],[385,386,387],{"slug":136,"name":137},{"slug":219,"name":346},{"slug":352,"name":381},{"slug":220,"name":389,"description":130,"count":283,"url":390,"pages":239,"parent":136,"children":391,"path":395},"Sustainability & Trade","\u002Fcoffee-sustainability",[392,393,394],"farmers-labor","climate-environment","coffee-prices-trade",[396,397],{"slug":136,"name":137},{"slug":220,"name":389},{"slug":392,"name":399,"description":130,"count":122,"url":400,"pages":239,"parent":220,"children":401,"path":402},"Farmers, Labor & Equity","\u002Ffarmers-labor",[],[403,404,405],{"slug":136,"name":137},{"slug":220,"name":389},{"slug":392,"name":399},{"slug":393,"name":407,"description":130,"count":122,"url":408,"pages":239,"parent":220,"children":409,"path":410},"Climate & Environment","\u002Fclimate-environment",[],[411,412,413],{"slug":136,"name":137},{"slug":220,"name":389},{"slug":393,"name":407},{"slug":394,"name":415,"description":130,"count":416,"url":417,"pages":239,"parent":220,"children":418,"path":419},"Prices & Trade",5,"\u002Fcoffee-prices-trade",[],[420,421,422],{"slug":136,"name":137},{"slug":220,"name":389},{"slug":394,"name":415},{"slug":132,"name":133,"description":130,"count":122,"url":424,"pages":239,"parent":136,"children":425,"path":427},"\u002Fcoffee-gear",[426],"coffee-products",[428,429],{"slug":136,"name":137},{"slug":132,"name":133},{"slug":426,"name":431,"description":130,"count":239,"url":432,"pages":239,"parent":132,"children":433,"path":434},"Coffee Products","\u002Fcoffee-products",[],[435,436,437],{"slug":136,"name":137},{"slug":132,"name":133},{"slug":426,"name":431},{"slug":221,"name":439,"description":130,"count":440,"url":441,"pages":239,"parent":136,"children":442,"path":446},"Brewing & Knowledge",13,"\u002Fbrewing",[443,444,445],"brewing-methods","coffee-drinks","coffee-science",[447,448],{"slug":136,"name":137},{"slug":221,"name":439},{"slug":443,"name":450,"description":130,"count":237,"url":451,"pages":239,"parent":221,"children":452,"path":453},"Brewing Methods","\u002Fbrewing-methods",[],[454,455,456],{"slug":136,"name":137},{"slug":221,"name":439},{"slug":443,"name":450},{"slug":444,"name":458,"description":130,"count":122,"url":459,"pages":239,"parent":221,"children":460,"path":461},"Coffee Drinks & Food","\u002Fcoffee-drinks",[],[462,463,464],{"slug":136,"name":137},{"slug":221,"name":439},{"slug":444,"name":458},{"slug":445,"name":466,"description":130,"count":214,"url":467,"pages":239,"parent":221,"children":468,"path":469},"Coffee Science","\u002Fcoffee-science",[],[470,471,472],{"slug":136,"name":137},{"slug":221,"name":439},{"slug":445,"name":466},{"slug":222,"name":474,"description":130,"count":475,"url":476,"pages":239,"parent":136,"children":477,"path":482},"Culture & Opinion",14,"\u002Fcoffee-culture",[478,479,480,481],"opinion","coffee-history","coffee-around-world","books-media",[483,484],{"slug":136,"name":137},{"slug":222,"name":474},{"slug":478,"name":486,"description":130,"count":239,"url":487,"pages":239,"parent":222,"children":488,"path":489},"Opinion","\u002Fopinion",[],[490,491,492],{"slug":136,"name":137},{"slug":222,"name":474},{"slug":478,"name":486},{"slug":479,"name":494,"description":130,"count":122,"url":495,"pages":239,"parent":222,"children":496,"path":497},"Coffee History","\u002Fcoffee-history",[],[498,499,500],{"slug":136,"name":137},{"slug":222,"name":474},{"slug":479,"name":494},{"slug":480,"name":502,"description":130,"count":416,"url":503,"pages":239,"parent":222,"children":504,"path":505},"Coffee Around the World","\u002Fcoffee-around-world",[],[506,507,508],{"slug":136,"name":137},{"slug":222,"name":474},{"slug":480,"name":502},{"slug":481,"name":510,"description":130,"count":302,"url":511,"pages":239,"parent":222,"children":512,"path":513},"Books, Media & Art","\u002Fbooks-media",[],[514,515,516],{"slug":136,"name":137},{"slug":222,"name":474},{"slug":481,"name":510},{"slug":223,"name":518,"description":130,"count":247,"url":519,"pages":239,"parent":136,"children":520,"path":525},"Industry News","\u002Fcoffee-industry",[521,522,523,524],"company-news","coffee-chains","coffee-events","industry-people",[526,527],{"slug":136,"name":137},{"slug":223,"name":518},{"slug":521,"name":529,"description":130,"count":239,"url":530,"pages":239,"parent":223,"children":531,"path":532},"Company News","\u002Fcompany-news",[],[533,534,535],{"slug":136,"name":137},{"slug":223,"name":518},{"slug":521,"name":529},{"slug":522,"name":537,"description":130,"count":239,"url":538,"pages":239,"parent":223,"children":539,"path":540},"Coffee Chains","\u002Fcoffee-chains",[],[541,542,543],{"slug":136,"name":137},{"slug":223,"name":518},{"slug":522,"name":537},{"slug":523,"name":545,"description":130,"count":311,"url":546,"pages":239,"parent":223,"children":547,"path":548},"Events & Trade Shows","\u002Fcoffee-events",[],[549,550,551],{"slug":136,"name":137},{"slug":223,"name":518},{"slug":523,"name":545},{"slug":524,"name":553,"description":130,"count":302,"url":554,"pages":239,"parent":223,"children":555,"path":556},"People","\u002Findustry-people",[],[557,558,559],{"slug":136,"name":137},{"slug":223,"name":518},{"slug":524,"name":553},"json",{},{"slug":563,"name":564,"domain":564,"language":150},"coffeelocalnews-com","coffeelocalnews.com","platform\u002Fsite",[567,570,573,578,582,585,589,593,597,601,603,606,608],{"slug":197,"name":201,"description":130,"count":568,"url":569,"pages":416},81,"\u002Ftags\u002Fcoffee",{"slug":198,"name":203,"description":130,"count":571,"url":572,"pages":237},52,"\u002Ftags\u002Fcoffee-shops",{"slug":574,"name":575,"description":130,"count":576,"url":577,"pages":122},"coffee-roasting","Coffee Roasting",29,"\u002Ftags\u002Fcoffee-roasting",{"slug":579,"name":580,"description":130,"count":247,"url":581,"pages":239},"barista","Barista","\u002Ftags\u002Fbarista",{"slug":216,"name":583,"description":130,"count":440,"url":584,"pages":239},"Cafe Business","\u002Ftags\u002Fcafe-business",{"slug":586,"name":587,"description":130,"count":214,"url":588,"pages":239},"origin","Origin","\u002Ftags\u002Forigin",{"slug":590,"name":591,"description":130,"count":302,"url":592,"pages":239},"coffee-news","coffee news","\u002Ftags\u002Fcoffee-news",{"slug":594,"name":595,"description":130,"count":302,"url":596,"pages":239},"education","Education","\u002Ftags\u002Feducation",{"slug":598,"name":599,"description":130,"count":302,"url":600,"pages":239},"places-and-culture","Places and Culture","\u002Ftags\u002Fplaces-and-culture",{"slug":219,"name":346,"description":130,"count":416,"url":602,"pages":239},"\u002Ftags\u002Fcoffee-origins",{"slug":604,"name":282,"description":130,"count":416,"url":605,"pages":239},"marketing-and-branding","\u002Ftags\u002Fmarketing-and-branding",{"slug":218,"name":319,"description":130,"count":416,"url":607,"pages":239},"\u002Ftags\u002Froasting",{"slug":609,"name":610,"description":130,"count":416,"url":611,"pages":239},"tea","Tea","\u002Ftags\u002Ftea","46eYOlZalNEukqx5keKpCLXvThMYrNgDEOT9fnQkzSE",{"items":614,"total":239},[615],{"url":616,"title":617,"description":618,"cover":619,"publishedAt":625,"category":626},"\u002Fcoffee-products\u002Fcrema-co","Crema.co: A Coffee Subscription Built Around Freshness and Farmer Stories","The platform connects drinkers directly with independent roasters and offers three freshness tiers, aiming to make coffee more personal.",{"src":620,"srcset":621,"width":622,"height":623,"alt":624},"\u002Fuploads\u002F409ba5ec9341298ef98a.webp","\u002Fuploads\u002Fca5a1c03b8bfd66199bd.webp 400w, \u002Fuploads\u002F9a0f81b8a60f374d2c63.webp 800w, \u002Fuploads\u002F409ba5ec9341298ef98a.webp 894w",894,372,"Crema.co","2026-11-02T05:13:54.000Z",{"slug":426,"name":431,"path":627},[628,629,630],{"slug":136,"name":137},{"slug":132,"name":133},{"slug":426,"name":431},1794251040713]