According to a study published in the influential scientific journal PLOS One, global warming could reduce by half the farming land for Arabica by 2050, the most widely used coffee variety in blends, of which it accounts for 60 percent worldwide.

This happens at a time when the demand is growing: the Centro Studi Mediobanca estimates current consumption at 3.1 billion cups of coffee drunk worldwide on a daily basis, which will rise by 1 to 2 percent per year until 2030, to reach 3.8 billion cups.

Main growth drivers include the exploit of specialty coffees and iced coffees, along with the Gen Z’s focus on customized coffees, putting the industry at the forefront of combining business development with sustainable growth. Will coffee become a luxury good? Or will we be able to find alternatives? We asked some of the key players in the value chain, who will be present in the Coffee-Tea area of Host 2025.

“New extraction trends aim at sensory evaluation protocols that may appeal to a wider audience,” said Marco Bazzara, Quality Manager at Bazzara and Director of the Bazzara Academy. “This is why it is important to foster in the public a new awareness of the quality that comes from all links in the chain: for example, sustainability along the entire supply chain means for us that we pay great attention to sustainable packaging.”

In this regard, commented Elena Demo, Product Manager Coffee at Goglio, a leading packaging company: “After the growth of capsules, we now see that of beans, not only at the bar, but also at home. Packaging becomes even more decisive, also to meet the new European PPWR regulation in terms of ‘design for recycling’ and recyclability on an industrial scale. Goglio offers a full range of materials and machines that meet these requirements.”

Back to the supply chain topic, Paola Goppion, Administrator at Goppion Caffè, concluded: “At planting sites, the drupes are emptied from the seed, and transformed to generate energy. In addition, recent Italian research has made it possible to transform the innermost film residue around the green bean from waste to by-product. This attention enables us to offer consumers a coffee that is not only pleasant and without aftertaste, but also fair and sustainable.”

At Host 2025, at fieramilano in Milan-Rho from 17 to 21 October 2025, the future of coffee will also be discussed in the rich schedule of events, featuring the return of the World Barista Championship to Milan.