Out Now: The June + July 2026 Issue of Barista Magazine!

In our June + July 2026 issue, we feature Maria Andreé Negreros de Durán of Guatemala on the cover. Also inside: How to Slay Summer, Automation for the People, Tech Talk, ‘One on One’ with Alex Nerantzis, and much, much more!

BY SARAH ALLEN 
BARISTA MAGAZINE

Welcome to the June + July 2026 issue of Barista Magazine! We’re excited to release another issue celebrating the global coffee community. The articles and features in this issue once again span the globe to highlight people doing amazing work in coffee, from our cover feature on Maria Andreé Negreros de Durán of Antigua, Guatemala, to our “One on One” subject, Greece’s Alex Nerantzis. And of course in between we have loads of good stuff about making your business work better. We hope you enjoy it and find it educational.

(And speaking of enjoying something educational, this would be a great time to register for Camp Coffee Shop!)

Thank you for your continued support of our work serving people serving coffee!

You can read this issue in print with a subscription or digitally online for free.

Cover Feature: Maria Andreé Negreros de Durán

In homage to the historical beauty of Antigua, Guatemala, Maria Andreé Negreros de Durán’s stunning Artista de Café was designed not only to serve exceptional Guatemalan coffee, but to reflect the beauty of the city to locals and tourists alike. Supporting family, building community and jobs for locals, and creating a market for specialty coffee at origin drives Maria Andreé, her staff, and her business. Author Jen Roberts and photographer Guillermo Durán capture the beauty of Maria Andreé’s work exquisitely.

How to Slay Summer

Far from the doldrums associated with the warmer months for coffee shops, the dramatic rise of cold brew and chilled coffee drinks means there’s always a way to make sales no matter the weather. We provide some strategies to make sure you and your business are getting the most of out of the hottest time of the year.

Automation for the People

More than ever, shops have the option to automate workflow and production—and it doesn’t mean replacing baristas. From milk steaming to grinding, tamping, and of course making espresso, café operators have choices to make about what they automate and why, and in this article, we discuss how many of the options in automated coffee equipment can benefit the barista by offering more creative freedom and confidence in consistency and efficiency. Additionally, there are some things we find that should never be turned over to automation. Find out what they are in “Automation for the People.” 

One on One: Alex Nerantizs

From Greece to Denmark, Alex Nerantizis has championed specialty coffee and launched roasteries, all while prioritizing quality over scale. Author Benjamin Sand talked with Alex about his career in coffee, what role competition played in his professional development, how the markets differ in southern and northern Europe, and much more in “One on One.”

And Much More Inside

Also in the June + July 2026 issue: We shuffle off to Buffalo, New York, and find a vibrant and welcoming specialty coffee scene; get to the bottom of grind size adjustments in a new installment of “Hacks”; find out about building a new service tech company; investigate electrolytes and coffee from the perspective of an ultra marathon runner; enjoy a release of Antoine’s Custom Blend, and much more.

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Read the June + July 2026 Issue for free with our digital edition.