Why are coffee prices so high in 2025?

Coffee prices hit record highs in 2025 due to severe droughts in Brazil (the world's largest coffee producer), reduced yields in Vietnam and Colombia, increased global demand, and tariffs on imported coffee. Arabica prices surged over 60% year-over-year.

Will coffee prices go down in 2025?

Analysts project prices may stabilize between $2.50-$3.00 per pound by late 2025, but the fifth consecutive year of Arabica deficits means prices will likely remain elevated. Weather patterns and harvest outcomes in major producing regions will determine pricing trends.

How are coffee roasters handling supply shortages?

Specialty coffee roasters are maintaining lighter inventory coverage, diversifying sourcing across multiple origins, strengthening direct relationships with producers, and being transparent with customers about market conditions affecting pricing.

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Coffee · Dining · Industry · Nov 05, 2025

Ryley Smith

Why Restaurants Need a Strong Coffee Program

For many customers, the last sip of coffee is the final impression of their dining experience. And just like a great dessert or a perfect glass of wine, it should never be an afterthought. A strong coffee program is the exclamation point on the dining journey. It complements your menu, enhances dessert and wine courses, and leaves guests with a polished finish.

In fine dining, details aren’t optional, they’re everything. The provenance of quality ingredients, the precision of service, the harmony of flavors showcase your restaurant’s standards. Coffee is no different. A poorly executed espresso can undercut an otherwise flawless meal. A great one completes it by rounding out the experience with craft, confidence, and care.

Operationally, coffee is more than a ritual, it’s a driver of incremental revenue and refined experience. In breakfast or brunch service, a round of coffees at the start does more than jump-start the day, it sets the tone by inviting guests to linger while they browse the menu and decide on food and wine. After dinner, a coffee or tea encourages guests to stay just a little longer and associate your restaurant with being a complete experience. That extra moment of comfort translates directly into both loyalty and spend.

Once your coffee program is dialed in, its influence extends beyond the cup. Coffee becomes a creative ingredient that can elevate your offering across all channels from espresso martinis for your bar program, coffee-infused desserts in your pastry lineup, or aromatic rubs for proteins and curries. It becomes part of your culinary identity, seamlessly integrating into your menu’s rhythm and reinforcing your brand’s signature style.

At Common Room Roasters, we partner with leading restaurants across the country to design coffee programs that integrate seamlessly into service. From signature blends crafted to complement your menu to training your team in both preparation and presentation, we ensure coffee becomes an asset, not a liability. Our curated range of ceremonial teas, premium chai, imported chocolate, and matcha adds depth for guests seeking non-coffee alternatives because exceptional hospitality means delivering excellence in every cup, no matter the choice.

Behind the scenes, our training philosophy is simple: confidence through craft. We work alongside chefs, sommeliers, and bar teams to create a unified service experience where coffee stands shoulder-to-shoulder with cuisine and wine. From espresso calibration and milk texturing to timing, flow, and guest interaction, we refine every step so your staff serves with precision and pride.

The result is a service experience that enhances the entire meal and a final impression that feels intentional, elegant, and complete. Because in hospitality, perfection isn’t found in grand gestures, it’s built through small, intentional details.