CEO Brian Niccol’s goal to restore some of the coffee chain’s former homey feel includes baristas adding upbeat greetings and drawings on takeout cups. But the company just set some limits.

Arnold Mathijssen, a physicist at the University of Pennsylvania, is partial to pour-over coffee, which involves manually ...

A tall order of judgment is on the menu for jet-setters thirsty for decaffeinated coffee at 30,000 feet, warned flight ...