Out Now: The October + November 2026 Issue!

In our October + November 2026 issue, we feature Carlos de la Torre from Mexico City on the cover. Also inside: the Changing Geography of Coffee Value, The Little Things, ‘One on One’ with Trude Skjold Løken, and much, much more!

BY SARAH ALLEN 
BARISTA MAGAZINE

Welcome to the October + November 2026 issue of Barista Magazine! We’re thrilled to bring you a cover feature on a fixture of the Mexico City coffee scene, Carlos de la Torre. He’s known as a café owner and a competitor, but more importantly, as a creator of connections, weaving together the stories of the farmers and their coffee fields and the people of the bustling metropolis.

Also in this issue, we look at how the proliferation of coffee species, some into new regions and some reclaiming old ones, like liberica and excelsa, creates the opportunity to reassess how value is created in the coffee industry.

It’s the details and specifics which separate one coffee species from another but it’s also how one café distinguishes itself from another. And with no widely available, official certification option for service technicians, how do you choose a good one? We dive into all of that and more in the October + November 2026 issue!

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Cover Feature: Carlos de la Torre and the Heart of Mexican Coffee

Carlos de la Torre starts his mornings early, spending time with his family before heading to his coffee shop, Café Avellaneda, in the Coyoacán neighborhood of Mexico City. Carlos has always been ahead of the curve, founding his shop in 2009 and becoming a pioneer of Mexico City’s now vibrant specialty café culture. He is also the most decorated coffee champion in his country, with titles in Barista, Brewers Cup, Cup Tasters, and Coffee Masters to show for it. Having seen, experienced, and accomplished so much in his career, Carlos now focuses his attention of helping others prepare for and enjoy success as coffee professionals as he has.

Liberica, Excelsa, and the Changing Geography of Coffee Value

The recent revitalization of alternative species to arabica and robusta like liberica and excelsa is bringing new coffee producing regions into the specialty coffee world. Does it also offer an opportunity to alter the way value is created and distributed in the coffee industry? Author Isabelle Mani extensively researched the questions and potential around the species, talking with experts on the ground in producing countries as well as in academia to find answers.

The Little Things

A branch came first, then the birds. The birds came one by one until a little flock covered the branch and moved on the counter. Each one brought by a customer. It’s a similar story at cafés everywhere when customers and staff really feel ownership in their shops. And it turns out what matters the most is often the little things. We spoke to countless café owners about how the small details that make their shops unique are more important than ever in terms of boosting customer loyalty, standing out from the crowd, and contributing to a happy, productive café vibe.

Tech Talk: Choosing a Tech

With no widely available official certification for coffee service techs, how do you choose one for your café? Michael Rey, who works as a coffee equipment technician for Boxcar Coffee Roasters in Denver, Colo., writes this issue’s installment of “Tech Talk” about how to find an experienced technician, as well as what all café owners should know about quick fixes for their valuable shop equipment. Michael knows what he’s talking about: When he was just getting his feet wet in equipment service tech, Michael couldn’t find any resources to help him along the way. This is why he wrote the book, A Technician’s Guide to Coffee System Fundamentals, which is available for purchase here.

And Much More Inside

Also in the October + November 2026 issue: a Camp Coffee Shop photo essay, and Trish Rothgeb speaks out, coffee in cars, coffee in the Nordic countries, the latest gear in Stuff, and much more.

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