World of Coffee Athens: Trends on the Show Floor 


Photos courtesy of Vasileia Fanarioti

Only two days after the end of World of Coffee Athens, I am still processing the amazing experience that was my first time attending this event. From the moment I stepped into the Athens Metropolitan Expo, I was overwhelmed by the sheer size of the show floor and the energy of the thousands of attendees from around the world.

For three days, coffee professionals from all corners of the globe filled the bustling show floor and two sold-out Roaster Villages—all to get a glimpse into the exciting trends and innovations that are transforming the specialty-coffee industry. 

More than 300 exhibitors worked the show floor, with 110 exhibitors in each Roaster Village. There was no shortage of amazing products, services, and knowledge to explore. Here is my list of some of the biggest coffee trends I experienced at World of Coffee Athens. 

The Piccopresso pressure gauge and stand has a low profile metal body and leather accents.
The Picopresso pressure gauge and stand by Wacaco.

Making Quality Coffee Easier

There were some incredible new accessories showcased at the event, including Wacaco’s accessories for their Picopresso range, including the Picopresso Gauge and Stand; Übermilk x Barista Group’s alternative multi-milk microfoam dispenser; Squeaky’s air blower for coffee grinder cleaning; and The Big Bang filter basket by IMS filters. You name it, there was something exciting for everyone to discover.

These launches demonstrated how much we have innovated within the specialty-coffee space over the last few years. More companies than ever before are creating innovative solutions for making great quality coffee more easily.  It’s clear that we are living in an exciting time for specialty coffee! New products and trends that make the brewing process more enjoyable are coming out every day.

Kofi Ti's cascara lemonade is packaged in amber longneck bottles with a red label. Also in the photo are two small cascara snack bars and three small metal tins.
Along with its raw cascara bar, Kofi Ti produces 100% natural craft drinks.

Exploring New Flavors and Innovations

In addition to new equipment, the show floor was filled with some amazing new products. Kofi Ti & Unison Goodies debuted a raw cascara bar that is sure to delight vegan and health-conscious coffee enthusiasts alike. Hard Beans also released its own line of cosmetics. Coffee grounds oil and coffee grounds scrub are perfect for those looking to reap coffee’s full benefits. 

And finally, Ander introduced their filter cacao, said to be the world’s first barista-grade filter cacao beverage. Attendees got to try a delicious and smooth alternative to coffee, but with the same specialty-coffee feel. These products are just scratching the surface of what’s happening in the specialty-coffee space right now; I’m sure we can expect more exciting products and innovations in the future.

Various skincare and cosmetics products from Hard Beans in dropper bottles and small plastic tubs.
Polish company Hard Beans launched its cosmetics collection during World of Coffee Athens.

Growth and Progress in the Industry

One of the highlights of my time at World of Coffee Athens was attending some of the educational lectures and workshops. Over the course of three days, I got insight into topics such as labor due diligence processes, sustainable supply chains, roasting performance, and new ways to diversify producer incomes.

I was particularly interested in the panel on farm labor due diligence approaches that benefit workers, farmers, and coffee companies. It was inspiring to see how these companies are looking at new ways to ensure their workers are treated fairly and that the environment is taken into account in production by taking a more holistic approach to managing their supply chains.

Ander ground chocolate bottles hold their filter cacao beverage.
Ander won the Best New Product award in the category of “Specialty Non-Coffee Beverage Stand Alone.”

The breadth of topics covered over the course of the event made it clear that the specialty-coffee industry is constantly looking to make progress on many fronts, from sustainability to innovation. It’s exciting to be part of a growing and ever-evolving industry, and I can’t wait to see what comes next!


Vasileia Fanarioti (she/her) is a senior online correspondent for Barista Magazine and a freelance copywriter and editor with a primary focus on the coffee niche. She has also been a volunteer copywriter for the I’M NOT A BARISTA NPO, providing content to help educate people about baristas and their work. You can follow her adventures at

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