Some coffee lovers are curious to try new things. Some prefer to stick to their favourites.
If you belong to the former team, you probably have a never-ending coffee bucket list with new drink recipes, local spots to visit, coffee origins & other experiences to try.
In this blog post, we’re going to take a look at some coffee trends based on ingredients and flavours that have changed the way people enjoy coffee.
A few of these trends faded quickly while others have become somewhat permanent on café menus and in the hearts of coffee lovers.
Dirty Matcha
A Dirty Matcha seems like one of those Instagram-worthy drinks. The distinct layers of milk, bright green matcha & a shot of espresso make it visually appealing. But there’s more to it than just aesthetics.
The grassy, umami notes of the matcha pair surprisingly well with the chocolate and caramel notes of the espresso. These flavours are pulled together by the milk, making every sip interesting.
Its popularity points to the growing interest in specialty coffee and tea cultures, and an appreciation for beverages that have complexity.
Citrus Coffee
Love coffee drinks without a pronounced bitterness? This trend is for you.
Orange and coffee may not have been the pairing everyone was looking for, but it’s here to stay.
You’ll find it in orange slices served with espresso, espresso tonics that are garnished with an orange peel, and in the summer-ready drink Espresso Sunrise, where orange juice is topped off with a shot of espresso.
Why this works is that the citrus notes balance bitterness and enhance the perceived sweetness of the coffee. It is typically prepared with natural-processed coffee that already has a fruity profile.
Mushroom Coffee
Mushroom coffee leans into the wellness niche and is often touted for functional benefits like focus, stress relief, and energy boost, although there isn’t much clinical proof to back these health claims.
This trend caters to people who are health-conscious or simply enjoy consuming coffee with other flavour additives.
Mushroom coffee is made by combining ground coffee and mushroom extract from lion’s mane, chaga, cordyceps or reishi varieties. It tastes nothing like mushrooms. Instead, it just adds a slight earthy flavour to the cup, with certain blends also being less bitter than regular coffee.
Protein Coffee ("Proffee")
Started by fitness enthusiasts and popularised by social media, protein coffee is a trend wherein coffee is mixed with protein powder or added to a protein shake.
When coffee and a protein-rich diet are a non-negotiable part of your day, combining the two may feel natural.
While the idea makes sense, it’s not always easy to prepare protein coffee. Some protein powders don’t blend well with coffee and can leave a grainy, lumpy texture that takes away from the smoothness of the brew.
Specialty cafés do serve it as a ready-to-drink beverage by using minimally-processed protein ingredients.
Collagen Coffee
If you’re looking for more ways to add collagen to your daily routine, you might find this trend interesting.
Collagen coffee is made by adding hydrolysed collagen peptides to your cup of joe. Since high-quality collagen is essentially odourless and tasteless, it doesn’t change the flavours of the coffee.
That said, some consumers have reported that certain brands alter the texture of the drink by making the coffee creamier.
Collagen also dissolves much more easily in coffee, so it’s not difficult to prepare.
Trends like these add dimension to coffee culture because they show us that coffee is no longer treated just as an indulgent beverage but one that can also be functional in terms of health and wellness.
Black Sesame Latte
Well-established in cafés in South Korea, Taiwan and Japan, black sesame latte comes from the desire to blend East Asian flavours into coffee.
Even before the drink became popular on social media for its eye-catching charcoal grey colour, black sesame has been an ingredient that is commonly used in a lot of Asian desserts and traditional medicine.
Roasted black sesame paste, syrup or powder is blended into espresso to make this drink.
It works well because it delivers toasty, nutty, and slightly earthy flavours to the cup. And so, the latte is usually prepared with medium or dark roasts where the chocolate and caramel notes complement the flavours of black sesame. As a result, you get a rich cup of latte that isn’t overly sweet.
Have you tried any of these coffee trends?
Comment and let us know which one is your favourite.