7 of the hottest trends in coffee right now
A new category has emerged for consumers who would prefer to eat their coffee. It can be enjoyed as an ice pop, shared like a chocolate candy bar, and is also available as a gummy cube.
This extraction method yields a less acidic, slightly sweeter brew and saw 115% growth in 2015. It’s in foodservice and RTDs, and is being blended with chocolate and almond milks. The next wave also includes DIY cold-brew home kits.
Sometimes called nitrogen infused, this cold brew coffee and nitrogen gas combo results in a coffee that looks like a dark stout, but mimics the taste of a slightly sweet iced coffee. Taps are being added to coffee shops, and more nitro-brewed coffee will soon be available as RTDs.
This nutrient adds value beyond the inherent energy jolt of coffee. Coffee fortified with protein is now available in a variety of beverages that blur the category lines.
Fats are making a comeback into some diets. Available as DIY drink kits and RTDs, butter and coconut oil-infused coffee is taking off as a way to maintain fitness and cognitive function.
Sparkling coffee offers a new twist on flavor and texture for consumers. Currently offered in the forms of espresso and cold brew, these carbonated varieties are blending the categories of CSDs and coffee.
Indulgent coffee beverages continue to see major market penetration. The flavor profiles and textural components have become more sophisticated as consumers seek out more complex coffee. This trend is illustrated in both RTDs and new menu items that include flavors like sea salt caramel, caramel waffle cone and vanilla sweet cream.
Watch how Imbibe developed a horchata with a coffee base by clicking here.