Although ube has been a staple ingredient in Filipino cuisine for generations, the purple root vegetable has recently proliferated across social media and café menus worldwide. 

Ube was named the 2024 Flavour of the Year by major flavour and fragrance producer, T.Hasegawa, and bright purple drinks are now making even a bigger splash. 

Datassential predicted that ube would outperform 88% of all other foods, beverages, and ingredients from 2024 through 2027, and that its presence would grow 48% on US menus alone. 

As expected, ube has established itself as a customer favourite. According to Monin’s 2024 research, 67% of consumers said they were likely to purchase an ube-flavoured beverage or dessert. 

To learn why ube is trending, and whether it will become a coffee shop menu staple, I spoke with Andre Chanco of Yardstick Coffee and Britt Berg at BIGFACE BRAND.

You may also like our article on whether matcha is losing its cultural identity.

First matcha – is ube next?

In the specialty coffee industry, beverage customisation has never been so popular. Predominantly, Gen Z is driving the trend. They want more than “just a drink”; they are looking for a full sensory experience of indulgent, inspired textures, flavours, and visuals. Plus, they want to steer the ship with their own creative expression. 

This trend has given rise to colourful, sweet drinks that feature playful designs and ingredients such as cold foam, matcha, and drinking chocolate.

Matcha’s ubiquity across menus, even beyond coffee shops, was primarily driven by its visual appeal; its bright green colour is associated with wellness, sustainability, and luxury, making for eye-catching social media posts.  

This has positioned aesthetics, viral trends, and algorithms as the main drivers of consumer purchasing decisions. Bringing the world to our fingertips, social media quickly built demand for unique global ingredients. 

At the same time, young consumers are seeking “flavour escapism” with whimsical tastes and branding. Altogether, demand has soared for bold fusions of newfangled, authentic global flavours. Matcha emerged as the perfect vessel for this experimentation, and ube is following suit. 

The matcha boom is driving interest in other non-coffee drinks with similar aesthetic appeal. The bright purple ube latte might be on track to dethrone matcha. 

Why ube has become so popular

Ube is a purple yam – a starchy root vegetable native to the Philippines (not to be confused with purple sweet potato or taro) – whose name means “tuber” in Tagalog. It’s a staple ingredient in Filipino cooking because of its naturally sweet, slightly earthy, nutty, and vanilla-like flavour, making it well-suited to crowd-pleasing coffee shop beverages.  

Without any added colours or flavours, ube looks and tastes great in iced and hot drinks. It’s arguably palatable to more customers than matcha and pairs well with a variety of add-ons, such as syrups and cold foam. 

“When you put ube into drinks, it makes this really beautiful hue that people obviously love to share and take photos of, so it’s a mix of both utility and aesthetic,” says Britt, the COO of BIGFACE BRAND, a specialty coffee company founded by NBA star Jimmy Butler.

“People are also looking for coffee alternatives that are both nutritious and rich in flavour,” Britt says. 

Ube checks both boxes: it’s a natural source of potassium, vitamin C, antioxidants including anthocyanins (which not only give ube its vibrant hue, but may help reduce blood pressure, blood sugar, and inflammation), and prebiotic fibre. Ingredients that promote gut and skin health are especially popular among younger generations seeking beauty-enhancing foods.

Southeast Asian foods and beverages are also trending in global café culture. One factor is that younger consumers in traditionally tea-drinking cultures across Asia are drinking more coffee. 

“Ube’s popularity signals that consumers are ready for more Southeast Asian flavours. This creates room for cafés to innovate while differentiating their menu,” says Andre, the co-founder of Filipino specialty coffee roaster Yardstick Coffee. “If you look at places like Bangkok or Shanghai, we are also seeing a lot of localisation of flavours being incorporated in their coffee menus.”  

Western coffee culture is taking inspiration from popular ingredients in Asian countries. From black sesame to miso to persimmon, North American and European coffee shops have embraced these foods and flavours as staples rather than niche diets or trends. 

“Ube stands out visually and feels fresh to those markets,” Andre says. “For café operators, it’s also a smart way to add variety without straying too far from familiar flavour profiles. Its earthy notes match with some coffee origins.” 

Coffee shops are embracing ube, but will it last?

Ube’s long track record in Asian food and beverage cultures shows that it’s a worthwhile investment for coffee shops. Needless to say, many specialty coffee shops are making ube a more permanent fixture on their menus. 

“It has become a reliable seasonal or limited-time item that drives traffic, an increase in average checks, and social engagement,” Andre says. 

Ube first became Instagram-famous around 2016; one of the first viral trends was Manila Social Club’s ube doughnuts in New York City. Ube then made its way to cafés in the US by 2020, and in Australia and Europe more recently. Coffee chain Pret A Manger also launched an Ube Brûlée iced latte in the US and Europe in May 2025.

In summer 2024, BIGFACE BRAND moved to stand out in the saturated ready-to-drink (RTD) coffee market and launched a canned ube vanilla latte. Compared to the brand’s other original oat and coconut cinnamon RTD lattes, Britt says the ube vanilla is the most popular flavour.

Ube’s great marketing power heeds respect to its roots. Café operators need to be mindful about using authentic ingredients and respecting Filipino culture, rather than reducing ube to a sales gimmick. 

“It’s not just a colour or trend; it’s an ingredient with heritage that supports Filipino farmers,” Andre explains. “That story is part of its value proposition. Personally, for me, it’s a snack I grew up enjoying when I was a kid.”

Ube is a heritage that has persisted in the Philippines through generations, with a sustainable flow of demand and production. 

“The challenge is sourcing consistency and avoiding product fatigue if everyone jumps on it. Similar to what’s happening to matcha at the moment,” Andre says, referring to the matcha shortage caused by unsustainable demand pressure on Japanese producers. 

In fact, high demand contributed to ube shortages for some suppliers back in 2020. 

The specialty coffee industry – which prides itself on responsible supply chains – can uphold its values while sourcing and serving ube. As it becomes cemented on coffee shop menus, ube creates endless opportunities to celebrate Filipino culture. 

“There’s still opportunity within the market for people to learn about ube,” Britt concludes. “I don’t think it’s going anywhere anytime soon – just like matcha or turmeric or any of those have become staples on menus.”

Enjoyed this? Then read our article on whether matcha has become the new espresso.

Photo credits: Yardstick Coffee, BIGFACE BRAND

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Mushroom coffee, in particular, has captured the attention of health-conscious millennials and Gen Z consumers who are no longer satisfied with simple beverage options. Combining the purported health benefits of adaptogenic mushrooms such as lion’s mane, Chaga, and reishi, these functional coffee products offer consumers more than a caffeine boost.

For roasters and coffee shops looking to stay ahead of the curve, adding mushroom coffee to their menus could be a strategic move, but quality needs to be a priority.

To learn more, I spoke to Jordan G.L. Hardin, Director of Food & Beverage for Alfred, coffee content creator Vivian Nguyen, and Brandon Mizrahie, the CEO and founder of Renude.

You may also like our article on why coffee is the original superfood.

Mushroom coffee: Ancient medicine reimagined

Although they may seem like a recent addition to the functional beverage market, mushrooms have been used medicinally for centuries, especially in Asia. For thousands of years, traditional medicine practices in countries like China and Japan have revered mushrooms such as lion’s mane, Chaga, and reishi for their purported medicinal properties. 

Chaga mushrooms have also long been used by indigenous Siberian and Nordic communities as traditional remedies for various ailments. The reishi mushroom was dubbed the “mushroom of immortality” in ancient texts, symbolising its perceived health benefits.

The contemporary resurgence of mushroom-based wellness products, meanwhile, dates back as early as the 2010s. At this time, millennials and Gen Z, in particular, started to express interest in natural, holistic alternatives to conventional health supplements, driving significant market growth for adaptogenic mushrooms.

Included in this boom was mushroom coffee, which is typically made from blending medicinal mushrooms with ground coffee. The mushrooms are processed to isolate their healthy compounds, and then the mixture is turned into a powder to combine with milk or water.

What’s driving the recent trend?

“The rise of mushroom and functional coffee is fueled by a seismic shift in what consumers want from their drinks – health benefits with a purpose,” says Brandon Mizrahie. He is the CEO and founder of Renude, a functional mushroom beverage brand in Los Angeles, California. 

Gen Z consumers increasingly prioritise health and wellness in their everyday lives. McKinsey’s latest Future of Wellness research, which surveyed more than 5,000 consumers across China, the UK, and the US, found that Gen Z outspends older consumers on mindfulness-related wellness products, including food and beverage items like coffee, which drives innovation in the market.

“Historically, functional beverages leaned heavily on energy boosts and electrolytes – think caffeine and hydration for the gym and athletic crowd. But now, the spotlight’s shifting to benefits like gut health, stress support, brain function, and even beauty,” Brandon adds. 

“Mushroom coffee fits perfectly here; chaga mushrooms offer these functional adaptogenic benefits while its alkalinity balances coffee’s acidity.”

Indeed, most brands promote mushroom coffee on the basis of improving mental clarity and focus. They also often highlight that the adaptogens contained in mushrooms help the body’s nonspecific response to stress, supporting overall wellbeing.

So why mushrooms and coffee?

Considered unorthodox to some, the combination of mushrooms and coffee is more common than we might think. After World War II, there was a global shortage of coffee, so countries such as Finland began to use chaga mushrooms instead, aiming to replicate the flavour profile of coffee.

Additionally, both adaptogenic mushrooms and black filter coffee are considered “superfoods”. For decades, the health benefits of filter coffee (especially without milk and sugar) have been well-documented. There is plenty of evidence to show that its high antioxidant content can improve life expectancy and reduce the risk of certain diseases, including Parkinson’s and diabetes.

“Mushrooms and coffee pair well because they enhance each other in flavour and function, creating a delicious and purposeful synergy,” Brandon tells me. “Coffee’s bold, roasted profile matches the earthy, subtle richness of mushrooms like chaga. 

“Wild-foraged chaga, the star of Renude’s Chagaccino, blends with espresso and milk to create a smooth, almost caramel-like depth. Some customers say it tastes like coffee ice cream,” he adds.

Regulating caffeine consumption

With the burgeoning demand for wellness products, mushroom coffee caters to the growing interest in functional beverages with unique flavour experiences. Simultaneously, as all-day coffee consumption rises, people are becoming increasingly conscious of regulating their caffeine intake.

The bioactive compounds in chaga mushrooms, like polysaccharides and antioxidants, work similarly to L-theanine in tea, for example. This can reduce the intensity of caffeine’s impact on the body, which drives interest in mushroom coffee products.

“People are paying more attention to what goes into their coffee, making it as much about wellness as it is about caffeine,” says Vivian Nguyen, a prominent coffee content creator. “Renude’s Chagaccino is a leading example of the mix of coffee, customisation, and wellness. It lets people upgrade their coffees with chaga mushrooms, known for boosting immunity, reducing stress, and providing steady energy.”

Additionally, coffee is slightly acidic, with a pH of around 4.5 to 5. Chaga mushrooms, meanwhile, are highly alkaline due to their mineral content, which includes potassium and magnesium. This pH balance can ease the acidity some people feel from coffee, which makes it gentler on the stomach. 

How can cafés tap into the mushroom coffee trend?

The 2024 Global Wellness Economy Monitor projects the wellness economy to grow to nearly US $9 trillion by 2028. This makes it a lucrative market for roasters and coffee shops to expand into, but maintaining quality standards and workflow efficiency remains crucial.

It can be challenging for baristas to incorporate and store new ingredients and menu items on bar, especially in coffee shops with a smaller footprint. As such, café operators need to invest in practical options that baristas can easily add to drinks without disrupting service.

“Renude’s powders offer a one-move upgrade that keeps the workflow tight,” Brandon says. “For our 2,500 coffee shop partners, it’s a lifeline: they skip the ordering chaos, charge the premium, and keep customers coming back.”

At a time when coffee prices, inflation rates, and business costs remain high, increasing the average ticket spend at cafés has never been more critical for owners and operators. Add-ons, such as functional ingredients, are an easy way to achieve this, especially as the trend towards customisation persists.

“Kerry Group’s research shows 86% of customers are willing to pay a premium for functional beverages, reflecting a broader wellness movement where coffee’s role is evolving beyond just a caffeine fix,” Brandon explains. “Baristas simply scoop our powder into drinks, allowing them to serve a latte with health benefits in seconds.”

He adds that one of Renude’s café partners generates close to US $64,000 in monthly revenue from Chagaccino sales across 21 locations. The chain’s average monthly Chagaccino cost is close to US $7,200, showcasing the potential to boost net profits.

Renude also offers Chaga Matcha and Reishi Cacao powders, both made from 100% organic ingredients like Peruvian cacao and Ceylon cinnamon, that cater to the growing demand for both health and quality.

Intentionality is key

The burgeoning mushroom coffee market is an opportunity for roasters and coffee shops to differentiate and generate new revenue, but marketing these products may require an initial strategic approach.

“Our original marketing for the Chagaccino was straightforward: it’s like a mocha, powered with mushrooms, but with monk fruit sweetener for a zero-sugar, lower-calorie drink that still has your choice of milk and espresso,” Jordan says.

“However, you should always be wary when making too-specific health and wellness claims as they can be unscientific, even bordering on unethical,” he adds, emphasising the vigilance and due diligence required when promoting health claims. “Keep the messaging simple. If the customers believe in your brand, they don’t need a laundry list of benefits.”

Simple, “clean” ingredients cater to the demand for health and wellness, but indulgence still plays a key role in consumer preferences.

“An iced Chagaccino tastes like a cinnamon cereal milk latte,” Vivian says, underscoring the trend towards “newstalgia” – where Gen Z show increasing interest in popular, sweet foods from the 1980s and 90s.

“Signature drinks allow cafés to express their creativity, and they help keep customers interested but often don’t become their everyday drink,” Jordan tells me. “However, if you can offer them something that is more like a classic drink, like Renude’s Chagaccino, and with added benefits, it’s much more likely that they will make it part of their normal routine.”

The coffee industry has long embraced beverages like matcha and turmeric lattes that tap into wellness and customisation trends. With its market value projected to increase by over 54% by 2032, mushroom coffee is poised to become the next up-and-coming functional beverage that coffee businesses can leverage to capture a new audience and retain a loyal one.

Simply adding it to a menu, however, may not be the right approach for every coffee shop. Operators, owners, and baristas must find ways to incorporate mushroom coffee into their offerings that prioritise quality and efficiency.

Enjoyed this? Then read our article on why customised drinks will become more popular.

Photo credits: Renude

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Signature drinks are no exception to the rule, with more and more becoming a staple on coffee shop menus. And with cold coffee being the latest industry craze, it’s no surprise that consumers want more options that provide differentiated sensory experiences.

The Dirty Coffee – a drink made by pouring a shot of espresso over cold milk – is one example. Its distinct layers create contrasting textures and temperatures to offer an entirely different way to enjoy espresso, allowing coffee shops to tap into new trends.

Dirty Coffee has long been popular in Asian markets, but is now starting to appear on café menus across Europe. To find out what makes the drink so appealing to consumers, I spoke to Marta Sidrow and Andrzej Banach, owners of Dobra Materia, Il Won Kim, founder of Tian Roast Coffee Company, and Antonio Iftimescu, founder of Coftale Coffee Shop.

You may also like our article on how innovation has improved milk quality.

The story behind Dirty Coffee: Where did it come from?

Like many things in the industry, there is some debate about the true origins of Dirty Coffee. While some claim it comes from Thailand, others point to Katsuyuki Tanaka (also known as Angelstain), founder of Tokyo’s Bear Pond Espresso, as its creator.

The story goes that in 2010, a local hair salon owner told Tanaka she had ordered an iced latte on her way to work, but couldn’t drink it straight away. By the time she took her first sip, the ice had melted and watered down the texture.

This conversation sparked the idea for the Dirty Coffee, named after how espresso “stains” the milk when extracted or poured over the top. Tanaka used cold milk, but didn’t add ice so that mouthfeel and flavour weren’t compromised.

Over the following years, the Dirty Coffee has largely remained the same. Hot, freshly extracted espresso is carefully added to cold full-fat, dense milk to create a small beverage with a prominent coffee flavour and creamy mouthfeel. Depending on the recipe, you can also add cream to further enhance texture and flavour.

Traditionally, and intentionally, the drink is served in a glass with no straw or spoon to encourage customers not to stir it. The espresso can then sit on top of the milk to create a distinct, eye-catching “ring”.

Antonio Iftimescu is the founder of Coftale Coffee Shop and KooKoo Grocery in Bucharest, Romania. He also emphasises why it’s important not to mix the Dirty Coffee.

“You first experience the bold, aromatic flavours of hot espresso, followed by the smooth, cold, sweet milk to create a well-balanced drink,” he says. Consumers can then enjoy the dynamic interplay between different temperatures, textures, and flavours to offer an entirely new beverage experience.

From Asian markets to global menus: Why more cafés are joining the trend

In addition to being a popular standalone drink, Antonio points out that espresso is also a versatile ingredient. “It can enhance both sweet and savoury dishes, from tiramisu to marinades and sauces, and works particularly well in cocktails,” he notes. 

With its distinct layers and enhanced sweetness and creaminess, Dirty Coffee has emerged as a way for consumers to experience espresso in new, and sometimes more palatable, ways.

Il Won Kim is the founder of Tian Roast Coffee in Beijing, one of China’s pioneering specialty coffee brands, that has been serving Dirty Coffee for years.

“Many Chinese consumers still opt for instant coffee and aren’t accustomed to the strong, more bitter flavours of espresso,” he says. “Dirty Coffee, however, offers a unique experience. As the espresso is layered on top of cold milk, customers first taste the natural flavours of the espresso before experiencing the sweetness of the milk.

“But regular milk often isn’t sweet enough to balance out flavours. We use MILBOK Double Milk to create more balance,” he adds. “MILBOK’s low water content and high levels of fat and protein enhance its natural sweetness and creamy texture, which neutralises bitterness in the espresso.”

The region’s growing interest in coffee culture has encouraged more consumers to try espresso-based drinks, especially ones that are visually appealing.

“With its striking visual layers, Dirty Coffee appeals to customers who want an ‘Instagrammable’ experience,” Il Won Kim adds. The drink’s eye-catching presentation and balanced flavour profile are helping to make specialty espresso more appealing and acceptable in the Chinese market.

How the drink is gaining popularity across Europe

As Gen Z’s penchant for social media-worthy coffee grows, the Dirty Coffee has emerged on a growing number of café menus in Europe in recent years.

Marta Sidrow and Andrzej Banach are co-owners of Dobra Materia in Warsaw, Poland. They were some of the first to serve Dirty Coffee in Europe, and have seen firsthand how popular it has become.

“It sits somewhere between coffee and a dessert, so it works well for people who prefer more indulgent and sweeter flavours,” they say. “It definitely catches your attention as well, so it’s a stand out menu option.”

As the espresso “ring” slowly descends into the milk, the colour contrast creates a visually-appealing beverage that adds to the entire sensory experience.

What’s the key to a perfect Dirty Coffee?

Dirty Coffee offers a novel way to experience espresso, so café operators need to make sure they use high-quality coffees that complement the drink’s overall sweetness and richness. For many Asian consumers, Dirty Coffee is the most preferred way to enjoy “pure” espresso, so baristas often use premium beans.

“We use coffees with chocolate and delicate fruit notes,” Andrzej and Marta say. “Bourbon beans and natural processed lots tend to work well.”

The way that baristas prepare the drink is also key to its appeal. Using a small chilled glass is important to maintain colder temperatures, as well as to demonstrate how the coffee and milk slowly integrate over time. Extracting the espresso directly over cold milk is recommended, and it’s important to lift and tilt the glass during the first few seconds of extraction so that the espresso sits on top.

“This forms a ‘channel’ so that you taste the espresso first, and then the cold milk follows behind. You get to experience contrasting temperatures, textures, and flavours,” Marta and Andrzej add.

Using the right milk is essential

With only two ingredients, the Dirty Coffee is a simple drink, which makes it all the more important to use excellent espresso and milk. While showcasing coffee flavour should be the main focus, milk will also massively impact the overall consumption experience.

Factors like density, sweetness, and creaminess all play a big role in beverage quality. Denser milk, for example, will help to form a more distinct layer of espresso that lasts longer – enhancing the drink’s visual appeal.

“We tried to make our own freeze-distilled milk, but it’s a complicated process. Maintaining food safety standards was the biggest issue, and we couldn’t create the same flavours for every batch,” Il Won Kim tells me. “MILBOK Double Milk has a consistently low water content, which enhances the texture of the Dirty Coffee, and lets the coffee flavour shine through – plus it helps us save time and energy.

“It’s also much denser than other milk brands, so you can taste the espresso first,” he adds. “You experience the milk and coffee both independently and together as they start to interact, so it helps consumers appreciate espresso in different ways.”

Fat-to-protein ratio is another important variable that affects texture and flavour. MILBOK has an optimised 5g protein to 5.5g fat ratio in every batch to enhance creaminess, richness, and natural sweetness.

Why the Dirty Coffee will claim its spot on more menus

As demand for differentiated beverage experiences increases, the number of cafés serving Dirty Coffee will certainly grow. Moreover, according to a recent Perfect Daily Grind poll, 21% of respondents drink their espresso with milk – indicating the potential for its popularity.

Straightforward to prepare, the drink also allows baristas to showcase their skills and coffee knowledge, making it a practical and cost effective menu addition.

“Similar to espresso tonics and iced lattes, Dirty Coffee will be the next big trend in specialty coffee,” Antonio tells me. “Combining both hot and cold elements in one drink, it creates an unexpectedly delightful sensory experience.”

The drink provides ample room to experiment with recipes – including different ratios of espresso to milk – so that coffee shops can make it their own. “We suggest a simple yet flavourful recipe of 100ml of chilled MILBOK topped with a single shot of espresso,” Antonio adds.

With the Asian market often driving innovation in the global coffee industry, we’re likely to see café operators in other countries tap into the Dirty Coffee trend in the coming months.

“Coffee shops need to offer more than just lattes, espresso, americanos, cappuccinos, and flat whites,” Il Won Kim says. “We must develop more distinctive signature drinks that can provide customers with diverse sensory experiences.”

The Dirty Coffee is a testament to the “less is more” approach in specialty coffee. Using only high-quality espresso and milk, cafés can create a unique sensory experience.

As a growing number of consumers want drinks that offer this and more, the Dirty Coffee is becoming a stand out menu option that is sure to stand the test of time.

Enjoyed this? Then read our article on whether mixing milks will be a new trend for coffee shops.

Photo credits: Dobra Materia, Tian Roast Coffee Company, Kuang Zao EP

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One of the most important aspects of any milk-based coffee drink is the amount of microfoam (finely textured milk containing many very small air bubbles) that sits on top. In fact, the amount of microfoam can even be one of the most prominent defining factors – alongside size and weight – for a milk-based drink.

But is there a “correct” amount of microfoam for every milk beverage? Or are specialty coffee’s definitions and standards starting to shift more?

To find out, I spoke to Carmen Clemente, 2022 World Latte Art Champion and co-founder of the World Latte Art & Coffee Center in Milan, Italy.

You may also like our article on which milk is best for latte art.

First up: The cappuccino

Perhaps the most recognisable milk-based coffee drink is the cappuccino. Once believed to be a drink which followed the rule of thirds (one-third espresso, one-third steamed milk, and one-third foamed milk), the cappuccino actually originates from Viennese coffee houses in the 19th century. 

During that time, its original name was kapuziner: a small drink consisting of brewed coffee mixed with either milk or cream until its colour resembled that of monks’ Capuchin robes.

With the invention of the espresso machine, however, the cappuccino has evolved into a different drink altogether. In Italy, following the Second World War, baristas would pour large amounts of foamed milk (more rigid and aerated compared to microfoam, with larger bubbles) on top of the drink – somewhat closer to its modern day definition.

It can be argued that the cappuccino, like many other milk-based beverages, doesn’t have a strict definition. But most describe it as a single shot of espresso with steamed milk and microfoam. According to the Specialty Coffee Association, a cappuccino is a “5 to 6oz coffee and milk beverage that should produce a harmonious balance of rich, sweet milk, and espresso.”

Carmen believes it’s useful to assign and follow rules indicating the amount of microfoam for different milk-based drinks, including the cappuccino. 

“I think it is right to have rules,” she says. “The cappuccino requires at least 1cm of microfoam.”

Traditional vs modern interpretations

Over the years, our standards and definitions of the cappuccino have considerably changed. Traditional cappuccinos, for instance, have much thicker and drier foam – which means the foam sits distinctly on top of the drink rather than being more integrated with the steamed milk.

As a result, the texture of traditional cappuccinos is often a little unbalanced, as well as the flavour combination of milk and espresso. But with the growth of specialty coffee, the cappuccino has evolved to become a much smoother drink with slightly thicker microfoam than other milk-based beverages. This helps to create a more balanced drink in terms of taste and texture.

Although there are many regional variations of the cappuccino, some coffee shops will choose to make the drink with two shots of espresso in order to highlight more of the coffee’s flavour. The modern cappuccino has also reduced in size – from around 7 or 8oz to 5 or 6oz.

What about other milk-based drinks?

Alongside the cappuccino, there are many other milk-based coffee drinks – and each one has its own specific amount of microfoam.

Flat white

The flat white has become one of the most popular milk-based coffee drinks. While its exact origins are somewhat contentious, the drink typically includes a double shot of espresso, and has a silky, smooth texture with a thin layer of microfoam – usually no more than 0.5cm. 

Baristas often steam milk differently for flat whites than for cappuccinos. Less air should be added into the milk, so incorporating the smaller amount of microfoam into the steamed milk is even more important to create a smooth texture.

Latte

In addition to the cappuccino, the latte is one of the most well-known milk-based drinks. It’s larger in size than the cappuccino, and has a higher milk-to-espresso ratio – so it’s especially popular with those wanting a “milkier” drink.

The amount of microfoam for a latte is similar to a flat white, with a thin layer on top of approximately 0.5cm.

Cortado

The cortado comes from Spain and translates to “to cut” – referring to cutting through the espresso with milk. It usually has a milk-to-espresso ratio of 1:1, and most coffee shops will use two shots of espresso per drink.

Because most cortados contain only steamed milk, they usually don’t have a layer of microfoam on top. To be able to pour latte art, however, most coffee shops will steam the milk to include a small amount of microfoam.

Macchiato

In many coffee shops, the macchiato is categorised into two different drinks: an espresso macchiato and a latte macchiato. Traditionally speaking, an espresso macchiato is simply a single espresso with a small amount of milk foam on top. 

A more modern version of the espresso macchiato can also include some steamed milk, which can enable the barista to pour simple latte art.

The latte macchiato, meanwhile, is a larger and very milky drink. Baristas typically prepare the beverage by pouring steamed milk and a thick layer of steamed milk into a tall glass. They then slowly pour the espresso into the centre to better visualise the distinct layers of the drink.

Microfoam & latte art

Microfoam plays an integral role in enhancing the texture and mouthfeel of different milk-based drinks, but it’s also incredibly important for pouring latte art.

Baristas need to find a balance between taste and visual appeal when preparing different coffee beverages. But for some drinks, this raises the question of whether slightly altering the texture to pour high-quality latte art impacts the customer experience.

The argument could especially be made for the cappuccino, as there are some customers who prefer the more traditional style with a thicker layer of foam on top. This means, however, that pouring latte art becomes much more difficult and will look less appealing.

In turn, the balance between taste and aesthetics might be one of several reasons why cappuccinos are served in a variety of ways around the world. But Carmen tells me that enhancing visual appeal shouldn’t sacrifice quality in terms of taste and texture.

“You can pour latte art without significantly changing the taste and texture of the milk,” she explains. “For more intricate latte art, however, you need to have microfoam, as well as different temperature ranges for the drinks you serve to customers – which are usually between 55 and 60°C.”

Are specialty coffee’s standards for milk-based drinks starting to change?

As our standards and definitions of milk-based coffee beverages have changed over the years, it appears that specialty coffee has moved away from more traditional styles of drinks.

Moreover, optimising barista workflow is another element at play in this overall shift towards less rigid definitions of milk-based beverages. In some specialty shops (especially during busy rushes), baristas steam milk in very similar ways for each type of drink – largely for convenience and speed.

In order to successfully pour latte art, baristas will steam milk to create a glossy and smooth consistency with the perfect amount of microfoam – similar to that for a flat white or latte. Carmen, however, doesn’t necessarily agree with this mindset.

“Doing things differently means distorting traditions, and I don’t always think that’s right,” she opines.

The role of plant milks

In coffee shops around the world, plant milks are only becoming more and more popular. “Even in Italy, plant milks are gaining the upper hand,” Carmen says.

Although you need to steam and pour different kinds of plant milks differently to cow’s milk, beverage texture and consistency – as well as the amount of microfoam – need to remain the same.

“Choosing your steaming technique for different non-dairy milks depends on the brand, as not all of them are the same,” Carmen tells me. “Although each brand is different, the end goal is to always produce a shiny, smooth microfoam that resembles dairy.

“Alternative milk companies are doing a great job in this regard – some brands are not much different to cow’s milk in terms of microfoam and consistency,” she concludes.

Undoubtedly, industry trends and perspectives on milk drinks and the required amount of microfoam will continue to evolve in the years to come. 

While some may agree that more traditional style beverages have a place in specialty coffee, it appears as though our definitions of milk-based drinks are becoming more fluid. Standardisation, however, still remains an important factor to consider – especially for the end consumer.

Enjoyed this? Then read our article on how to pour great latte art at home.

Photo credits: Specialty Pal

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One of the most recent examples is olive oil coffee, made popular by Starbucks earlier this year. In February 2023, the chain launched its new Oleato beverage line. The range of hot and cold coffee drinks are infused with Partanna extra virgin olive oil. 

Many high-quality olive oils have delicate and unique flavours, which are often similar to and can complement tasting notes in specialty coffee. Moreover, adding olive oil can even enhance the texture of a beverage. But this needs to be done carefully and intentionally to achieve the best results.

So, is olive oil coffee simply a passing trend, or does it have a place in specialty coffee shops? To find out, I spoke to Morgan Eckroth, 2022 US Barista Champion and coffee content creator, and Rohan Cooke, owner of Golden Brown Coffee. Read on for more of their insight.

You may also like our article on the pistachio latte.

What is olive oil coffee?

Before we explore olive oil coffee, it’s important to understand the parallels between specialty coffee and high-quality olive oil.

First and foremost, both are major agricultural commodities which require careful and skilled production, harvesting, and post-harvesting practices. Additionally, both coffee and olive oil undergo strict quality control measures, as well as sensory assessments to identify aromas and flavours.

Like coffee, the quality (or grades) of olive oil can vary widely – ranging from olive-pomace oils to extra virgin olive oils. Furthermore, in terms of flavour, there are many similarities between specialty coffee and olive oil. For example, according to the International Olive Council, there are four main flavour profiles:

• Intense green fruitiness
• Medium green fruitiness
• Mild green fruitiness
• Ripe fruitiness

Despite the comparisons, adding olive oil to coffee is a relatively new concept. However, other similar drinks – most notably butter coffee – have been popular for some time now. 

Olive oil has also long been a prominent ingredient in baked goods and other sweet foods in certain cultures, such as traditional Mediterranean cakes and ice cream.

Who invented the drink?

Starbucks was arguably the first coffee brand to successfully launch olive oil coffee beverages, which are all made with oat milk. The chain’s Oleato drinks – which include the Oleato Caffè Latte, Iced Shaken Espresso, and Golden Foam, as well as several signature Reserve beverages – are available in select stores in the US, UK, France, Italy, Japan, Saudi Arabia, the United Arab Emirates, and Kuwait.

Former CEO Howard Schultz was inspired to develop the Oleato beverage range following a trip to Sicily, where it’s customary to drink a spoonful of olive oil every day. After adding it to his coffee, Schultz stated: “it produced an unexpected, velvety, buttery flavour that enhanced the coffee and lingered beautifully on the palate”.

However, Starbucks wasn’t the first company to create olive oil coffee. Rohan explains that in 2022, Golden Brown Coffee developed a plant-based milk olive oil coffee drink.

“Olive oil is a source of fat, so we added it to a plant milk to mimic cow’s milk,” he says. “When we tried it, we were surprised to find that the drink tasted good – the milk was silkier and the flavour was brighter and more vibrant.

“Coffee and olive oil are a big part of Italian culture, so combining the two is going to get people’s attention – or even raise a few eyebrows,” he adds.

How to add olive oil to coffee drinks

Although you can add olive oil to both hot and cold coffee drinks, Rohan explains that you tend to get the best results when steaming milk with olive oil. This helps to emulsify the oil and the milk as much as possible so they don’t split.

Morgan agrees, saying: “I haven’t been able to taste all of the Oleato drinks, but when recreating them at home, I found the hot versions to be more enjoyable.

“With iced drinks – whether shaken or not – the olive oil tends to separate and form a layer on top of the drink,” they add.

To create the right balance of flavour and texture, it is recommended to add around a tablespoon of olive oil to your milk of choice. As whole cow’s milk has a high fat content, it’s best to use milks which contain less fat. These include skimmed cow’s milk or oat milk. 

However, it’s essential to always use high-quality olive oil – otherwise the drink may taste rancid or bitter.

“Much like coffee, it’s all about the quality of ingredients,” Rohan says. “You need to use premium cold-pressed olive oil that tastes fresh and peppery. 

“We tried using cheap, low-quality olive oil from a supermarket and it was very unpleasant,” he adds.

It’s also important to consider which kinds of coffee to combine with olive oil. Rohan says he prefers to use a bolder-tasting coffee to compete with the earthy, herbaceous flavours in olive oil.

“For instance, a medium roast espresso blend including a chocolate-forward Brazilian and a sweet Colombian coffee would work well,” he suggests.

Morgan also recommends using a medium roast, saying: “Any coffee that has a good body and is more chocolate-forward is a good place to start. 

“However, I highly recommend experimenting with different coffees, too,” they add.

Just a fad – or a potential signature drink?

Over the years, specialty coffee has embraced many different flavour combinations and signature beverages. These include the espresso tonic and pumpkin spice latte. However, for now, it’s unsure whether the same can be said for olive oil coffee.

While high-quality olive oil can taste sweet, fruity, and herbaceous, most people only associate it with savoury cuisine. In line with this, it may take some time for olive oil coffee drinks to become more popular.

“I see it as more of a fad,” Morgan tells me. “From what I’ve seen online, reactions to the Oleato drinks have been mixed. I don’t see this trend progressing much further.

“However, I’m always intrigued by which beverage trends will catch on and become more widely accepted,” they add.

Rohan agrees, saying: “I think olive oil coffee is a fad that won’t last in the long term. It may pop up here and there as a signature beverage, but not as an everyday coffee drink.”

As of now, Starbucks has yet to report on how successful its Oleato drinks have been. But given that these drinks are still only available in select stores in a small number of countries, this could be a sign that sales remain relatively low.

Moreover, some people have even complained of experiencing stomach issues after drinking olive oil coffee. This could be because of the higher fat content of these drinks, as well as the fact that caffeine is a stimulant while olive oil is a relaxant, so consumption of both can lead to stomach cramps and pains in some cases.

Using olive oil at the World Barista Championship

Many competitors use unique and unusual ingredients at the World Barista Championship – especially during the signature beverage round. In the coming years, it’s possible we may see more baristas use olive oil in their routines.

“I haven’t seen olive oil added to beverages in many coffee shops, but it has been used as an ingredient in barista competitions,” Morgan explains. “For example, at the 2023 US Barista Championship final, Dakota Graff used a single origin olive oil in his signature beverage round.” 

In his routine, Dakota explained he added 10g of olive oil to his signature drink to “balance the sweetness of the fruit-infused espresso, as well as the syrup”. 

Ultimately, for now, Morgan believes that olive oil is something of a “novelty” ingredient.

“Its appeal is primarily because it’s a new ingredient being added to coffee,” they say. “After seeing infinite variations of different syrups and milks used to create signature drinks, olive oil is a more eye-catching option.”

There is certainly some interest in olive oil coffee. The unusual yet complementary flavours, along with creating a more smooth and silky texture, can be appealing to both baristas and consumers.

However, only time will tell just how popular olive oil coffee will become in the long term. For now, it seems as though many specialty coffee shops are passing on this trend.

Enjoyed this? Then read our article on whether specialty coffee will also see record cold coffee sales like big brands.

Photo credits: Morgan Eckroth

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However, it’s been impossible to ignore the recent explosive growth in the wider RTD segment, with no signs of it slowing down. In fact, according to Fortune Business Insights, the value of the global RTD coffee market will increase beyond US $42 billion by 2027.

Considering the diversification of the segment, it’s important to reflect on its history. Many industry experts point to Japanese brand Ueshima Coffee Company (UCC) as the inventor of canned coffee as we know it today.

Since then, canned coffee has remained immensely popular in Japan and other Southeast Asian countries – and the market has grown substantially in other parts of the world, too. 

To find out more about the history of canned coffee, as well as potential for the market to grow even further, I spoke with Giovanni Betteo, Director of Sales at Minor Figures. Read on to find out what he had to say.

You may also like our article on why RTD milk-based coffees are becoming more popular.

When & where was canned coffee invented?

The processing of canning food and beverages has been in use since the early 19th century. In 1810, British merchant Peter Durand patented the use of tin-coated iron cans to preserve food for longer.

Over 100 years later, large-scale canning became much more widespread. In 1935, US manufacturers produced the first-ever commercially-available canned beer, with canned soda production following shortly after.

Some 20 years later, manufacturers started to use more aluminium in their cans, which was considerably cheaper than other metals. This eventually led to the invention of the first-ever all-aluminium beer can in 1959, which included an “easy open” tab – revolutionising the canned beverage market.

Following the invention of canned beer and sodas, in 1969, UCC – a Japanese company which manufactures tea and coffee products – created the first commercially-successful canned coffee. Prior to this, several other brands had launched canned coffees in Japan – most notably Mira Coffee in 1965, but production ended shortly after.

It’s believed that Tadao Ueshima, the founder of UCC, decided to start making canned coffee when he was forced to catch an earlier train one day, thereby making him waste his cup of coffee. Consequently, Ueshima believed there was a more convenient way to drink coffee while on the go – leading to the invention of the first-ever canned milk-based coffee: UCC Milk Coffee.

In fact, Guinness World Records awarded the company the “longest-selling ready-to-drink canned coffee brand” in 2018 – with more than 15 billion cans sold so far.

Why is it so popular in Japan?

Japan has a rich history of coffee consumption, with the first coffee shops – or kissatens – opening towards the end of the 19th century. Kissatens only served black coffee or tea in line with their focus on simplicity.

However, through to the late 1900s, Japanese coffee consumers also began to value convenience more – leading to the immense popularity of canned coffee. Following the successful launch of UCC Milk Coffee in the late 1960s, other brands also followed suit. 

One of the most notable examples was Pokka Coffee, which in 1973 sold its products in vending machines that could serve canned coffee either hot or cold. Some two years later, Coca-Cola Japan launched the Georgia Coffee brand, which is still popular in Japan today.

In the late 1980s, a number of other Japanese companies also entered the canned coffee market. These included beer companies Asahi and Kirin Beverage, as well as Suntory’s BOSS brand – which hired US actor Tommy Lee Jones to be a brand ambassador.

The importance of vending machines

As well as being sold in Japanese convenience stores and supermarkets, vending machines also stocked canned coffee. For the majority of the Japanese working population – which was growing rapidly in more urban areas during the late 20th century – canned products quickly became their preferred way of consuming coffee. 

Effectively, buying canned coffee from a vending machine meant that consumers didn’t have to wait in line, and could drink their coffee while commuting to and from their offices or workplaces. According to data from the Japan Vending Machine Manufacturers Association, there was approximately one vending machine per 23 people in the country in 2017 – a number which has most likely grown in the six years since. 

Moreover, canned coffee is often very affordable, which further increased their popularity among blue-collar workers. Even today, the price of most canned coffee products ranges from ¥120 to ¥150 (US $0.92 to US $1.15).

Data from a 2012 survey from the All Japan Coffee Association found that 100 canned coffees per capita are consumed in the country every year – with the most popular choice being sweetened milk-based drinks. However, black coffee, flash brew, and cold brew options are also popular in Japan, as well as low-sugar beverages.

When did canned coffee become popular elsewhere?

Demand for convenience in the coffee industry has been steadily growing for decades now, so it was only a matter of time before canned coffee became available in other markets.

Given their close geographical proximity to Japan, canned coffee quickly became popular in other Southeast Asian countries, such as South Korea, Thailand, Singapore, and Malaysia.

In the US, meanwhile, the first commercially-successful RTD coffee drink was launched in the late 1990s. Starbucks and PepsiCo partnered to develop the RTD bottled Frappuccino, which aimed to replicate the coffee chain’s blended frozen version of the drink.

The RTD beverage proved to be immensely popular, and helped to drive innovation in the global RTD coffee market. In 2007, illycaffé partnered with Coca-Cola to release the illy Issimo RTD range in the UK. 

In years since, Coca-Cola has also partnered with several other coffee chains, notably Costa Coffee and Dunkin’, to launch a number of branded RTD coffee products.

The emergence of specialty canned coffee

Alongside this, we have also seen a growing number of specialty coffee brands market and sell their own RTD coffee products – including canned options.

For instance, specialty roasters such as Blue Bottle, Stumptown, and La Colombe have all launched their own branded RTD coffee products over the last decade or so. 

Canned cold brew and nitro coffees are some of the most popular choices among younger consumers, however, there has also been considerable innovation in the wider RTD segment in recent years, as Giovanni tells me.

“When I first tried canned coffee, I remember it being very sweet, and many products also included milk powder and a lot of artificial flavourings,” he says.

In 2016, for example, La Colombe released its nitro-infused Draft Latte. The product comprised more than 1% of the total US RTD coffee market just 18 months after its launch, making it the fastest-growing RTD coffee beverage in the country at the time.

Flavoured and plant-based RTD coffees have also become more popular over the past few years – largely driven by millennial and Gen Z consumer demand for more sustainable and healthy RTD options.

Plant milk brands such as Minor Figures, Califia Farms, and Oatly have developed RTD coffee products, which have proven to be successful in a number of markets.

Will canned coffee continue to be popular?

It’s clear that the growth of the global RTD coffee market shows no signs of slowing anytime soon.

Giovanni believes that canned coffee will remain popular because of rising demand for more convenience – in both Japan and further afield.

“RTD coffees are always going to sell because of the growing need for more convenient beverages,” he says. “Moreover, the rising number of specialty coffee companies launching their own RTD coffees has helped drive the market.

“Now more than ever, we’re seeing a broad range of options available,” he adds. “Walk into any grocery or convenience store and you’re bound to find a dozen different RTD coffee options.”

Quality is key

In recent years, quality – as well as convenience – has been a clear focus for many specialty brands which market and sell RTD products. 

“Previously, canned coffee was more of a novelty,” Giovanni says. “Now, many companies are focusing more on where they source their coffee from, as well as the flavours in the coffee.

“From single origin natural processed Ethiopian flash brew to RTD oat milk lattes made with washed Colombian coffees, there are more and more options available,” he adds. “The origin and quality of the coffee has become more important, as well as how the coffee was extracted in order to highlight the full range of its flavours.”

Giovanni also notes that this has led to a wider consumer awareness of sustainable practices in the coffee industry.

“Using higher-quality, traceable coffees in RTD products helps to inform more consumers about how coffee is sourced, as well as why farmers need to receive higher prices,” he says. 

“The growth of the canned coffee market means these types of conversations can take place outside of coffee shops – in people’s homes or even on the go,” he concludes.

Thanks to a handful of Japanese companies, canned and RTD coffee has become a global phenomenon. 

From its humble beginnings in the late 1960s, there is now a seemingly endless number of kinds of canned coffee available around the world – including different sizes, flavours, types of milk, and brewing methods.

Ultimately, it’s evident that the global RTD coffee market will continue to grow, but at present, it’s difficult to know what this means for canned coffee in particular. 

Enjoyed this? Then read our article on RTD cold brew’s rising popularity.

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It’s believed that the origins of mazagran coffee date back to 1840. It was during this time that France invaded and colonised Algeria – a north African country which borders Morocco and Tunisia. 

Along with a more rudimentary form of cold brew which was consumed by Japanese sailors in the 17th century, mazagran has been described as “the original iced coffee” by some historians.

Today, the cold coffee drink is popular during the warmer months in some countries, and contains a number of ingredients. 

To find out more about the history of mazagran coffee, as well as regional variations of the drink, I spoke to Tiago Marques, a manager at Café A Brasileira in Lisbon, Portugal. Read on for more of his insight.

You may also like our article on what qahwa coffee is & how you can prepare it.

What is mazagran coffee?

Although there are several ways to prepare mazagran coffee, the original recipe only included cold coffee and water. Since then, the drink has evolved to include other ingredients. These include lemon juice, cane sugar, mint, and different alcoholic spirits. However, in order to know more about mazagran coffee, we first need to look back at its history.

Where did it come from?

Many historians agree that the beverage was first invented in 1840 in Algeria, when the country was under French colonial rule (which ended in 1962). The term “mazagran” is believed to have originated from a fortress named Mazagran in the coastal town of Mostaganem in northwest Algeria. In 1837, French colonisers occupied the fortress for several years. 

To cope with hotter temperatures, it was said that French colonial soldiers would drink cold coffee with added water. Some troops, meanwhile, used sweetened coffee syrup or would add different types of spirits to the beverage – including cognac and rum – to stay awake during the night.

“French colonist soldiers added cognac to their coffee to prepare for battle,” Tiago tells me. “They then added water or ice to create a cold beverage.

“When these soldiers returned to Paris, they ordered their coffee drinks ‘mazagran style’ in coffee houses and bars, which made it become a more popular drink in France,” he adds. “It was served with ice and lemon in tall glasses, [and became known as ‘café mazagran’].”

However, while it’s clear that French colonisers invented mazagran coffee as we know it today, it’s important to note that Algeria’s history of coffee consumption dates back much further.

It’s believed that in the 15th century, Yemeni Sufi monk Ali bin Omar al Shadhili introduced coffee to Algeria. At the time, coffee was commonly roasted and consumed by Sufi Muslim people. In Algeria, coffee is commonly referred to as “shadiliyye” – a moniker which is believed to come from Ali bin Omar al Shadhili.

The cultural significance of the mazagran cup

Across many African and Middle Eastern countries (such as Ethiopia, Senegal, Lebanon, and Turkey), there are a number of traditional brewing methods and coffee beverages. As part of these coffee cultures, people also use traditional brewing equipment or drinkware, such as the mazagran cup.

The tall shape of the mazagran cup was inspired by traditional Algerian coffee drinking vessels. Mazagran cups are usually made of porcelain, terracotta, or glass, and are designed to have a “foot”. In some cases, mazagran cups may also have handles, but this isn’t common.

Historically, in France, mazagran coffee was served in “mazagrin” glasses, which closely resemble the traditional mazagran cup. In fact, the historic province of Berry in France – which is well known for its intricately-designed porcelain – is believed to have manufactured mazagran cups sometime in the 19th century. Vintage mazagrans are often purchased for significant amounts of money.

Regional recipe variations

Today, mazagran coffee is on the menus of coffee houses and bars in countries like Portugal, Spain, Austria, and France – with each country often having its own unique twist on the drink.

The mazagran is especially popular in Portugal, with some even describing it as “Portuguese iced coffee”. This is largely because of the long history between Portugal and some north African countries, including Morocco. 

In the 16th century, Portuguese colonisers established the Portuguese City of Mazagan – which is now part of the city of El Jadida – in Morocco. The former city is now also a UNESCO World Heritage Site because of its historically significant architecture. 

“For Portuguese people, the mazagran is a Portuguese drink and a national treasure, which we often consume with a pastel de nata or two,” Tiago says. 

Café A Brasileira, which first opened in 1905, is one of the oldest and most famous coffee shops in Lisbon. The café was first used to import Brazilian coffee to Portugal, and has since become a popular place to visit for both locals and tourists.

Tiago says that the Mazagran has been the only cold coffee beverage on Café A Brasileira’s menu for more than 115 years.

In Portugal, it’s common to prepare a mazagran with either a filter coffee concentrate or espresso, along with ice and lemon. You can also add rum or sugar syrup.

What about other countries?

Meanwhile, in parts of Spain (mainly Catalonia and Valencia), many cafés serve mazagran coffee with lemon peel, which locals refer to as “Café del temps” or “café del tiempo”. In Austria, however, the drink only contains ice and rum – and people often consume it in one swallow.

While mazagran coffee has remained popular in these particular countries for some time, it has yet to become a part of coffee shop menus elsewhere. In fact, in 1994, Starbucks and PepsiCo launched a “Mazagran Spice Blend” carbonated drink in California, but it didn’t prove to be popular among US consumers. 

Following this, Starbucks then used the coffee extract from its Mazagran Spice Blend in its ready-to-drink Frappuccino products, which quickly became a commercial success.

So, how do you make it?

Although there are many ways to prepare mazagran coffee, we have included two recipes below:

The classic Portuguese mazagran recipe

This recipe is from Felipe Caixinha, a bartender at Café A Brasileira.

Ingredients

• Two shots of espresso or 240ml of brewed coffee
• Two tablespoons of brown sugar
• Four to five tablespoons of fresh lemon (or lime) juice
• A few lemon (or lime) slices
• A handful of crushed ice
• A few mint leaves

Method

• Fill a cocktail shaker (or glass with a lid) with the crushed ice.
• Add the lemon juice, sugar, and coffee. Shake vigorously. 
• Serve in a tall glass and add mint leaves and lemon slices.

The “specialty” mazagran recipe

This recipe is from Mateus Maneschy, a barista at Thank You Mama in Lisbon, Portugal. 

Mateus notes that if you prefer a non-alcoholic version of the drink, substitute the rum for a larger volume of cold brew – he recommends between 120ml and 150ml.

Ingredients

• 80 ml cold brew
• 10 ml of brown sugar syrup (mix equal parts sugar with warm water)
• 15 ml of Sicilian lemon syrup (recipe below)
• 35 ml of lemon juice
• 45 ml of rum (Mateus uses one which has been aged for seven years)

Method

• Add all ingredients, along with large ice cubes, to a cocktail shaker.
• Shake vigorously and strain the mixture through a fine mesh sieve.
• Serve in an old fashioned glass (a glass tumbler used for serving spirits) with ice.
• Garnish as desired – Mateus suggests thin slices of lemon sprinkled with ground coffee.

Mateus’ lemon syrup recipe

• In a sealable jar with a lid, place 30g of lemon peel with the pith removed.
• Add 300g white sugar and keep covered overnight at room temperature.
• The following day, add 300ml hot water and mix until the sugar completely dissolves. 
• Filter the mixture and store in the fridge for up to 25 days.

The popularity of mazagran coffee in countries like Portugal and Spain is undeniable, but it’s evident that it’s yet to spread to coffee shops in other parts of the world.

However, given the immense popularity of cold brew, iced coffee drinks, and coffee cocktails with consumers across the world, it is certainly possible that we could see mazagran coffee appear on menus more further afield in the near future.

Enjoyed this? Then read our article on the origins of coffee in Africa.

Photo credits: Isabelle Mani, Mateus Maneschy, Ana Luiza Sanchez, Fil de Fer

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Within this market lies no shortage of opportunity for roasters to diversify and reach new audiences, particularly with ready-to-drink (RTD) beverages. One of the many ways they can do this is by using new or experimental brewing methods to prepare RTD coffee, like snapchilling.

So, what is snapchilling and how does it work? To find out, I spoke with five industry professionals. Read on to find out what they said.

You may also like our article on how ageing cold brew coffee affects its flavour.

What is snapchilling?

David Dussault is the founder of Snapchill – a company which created a patented and trademarked Snapchill technology. Snapchill owns the rights to the brewing process, meaning coffee businesses interested in making their own snapchilled products need to work exclusively with Snapchill.

David explains how the process works.

“It’s a brewing method used to make freshly prepared cold coffee,” he says. “We brew hot coffee using a 1:16 ratio of coffee to water, then we chill it rapidly without adding any ice.”

Snapchill technology can reduce the temperature of coffee from 60°C (140°F) to 4°C (40°F) in around 60 seconds, and can cool up to 1.8l (16oz) at one time. 

Once the coffee is extracted, snapchilling brings the temperature of the coffee down as low -23°C (-10°F). This is done using an evaporator coil, which works similarly to air conditioning units.

Stephen Hall is a co-founder of Tinker Coffee in Indiana, US. He explains that snapchilled coffee is different to cold brew.

“It’s not the same as cold brew because it’s brewed hot, [whereas cold brew is extracted at room temperature or below],” he says. “Snapchilling coffee preserves more fruity and floral notes than cold brew.”

He tells me about the first time he experienced snapchilled coffee. 

“I had never tasted a cold coffee product that had as many flavours and aromas preserved as a hot brewed coffee,” he says. “Preparing hot coffee and then quickly cooling it down was something that we were interested in, but we couldn’t figure out how to do it at scale in an energy-efficient way. 

“Snapchill’s technology helped us to achieve this,” he adds.

As the coffee is brewed hot, its full range of flavours, aromas, oils, acids, and sugars are extracted. This is similar to the flash brew process, which involves brewing hot coffee over ice to quickly cool it down. 

Why would coffee brands be interested in snapchilling their coffee?

Today, cold coffee beverages are becoming increasingly popular with many consumers around the world. In 2021, Starbucks reported that cold beverages account for around three-quarters of its total drinks sales. And while cold brew is certainly one of these beverages, there is a growing need to innovate and differentiate within this segment

Firstly, David highlights how the Snapchill process is much quicker than preparing cold brew, which could be beneficial for many busy coffee shops.

“A typical cold brew recipe involves extracting ground coffee in room temperature or colder water for up to 24 hours,” he says. “By contrast, snapchilling can brew and chill coffee in around ten minutes, and can also package it, too.”

Additionally, snapchilling has the ability to extract more of a coffee’s flavour profile than cold brew. Typically, cold brew has less acidity and more chocolate notes than other brewing methods.

Ryan Vaxmonsky is the owner of Evermore Coffee in New Jersey, US.

“Snapchilled coffee has more fruity notes and more pronounced acidity, unlike cold brew,” he says.

Matt Borg is a co-owner of Carrier Roasting Company, in Vermont, US. He agrees that snapchilled coffee can have a different flavour profile to cold brew.

“Snapchilling can avoid what we may consider as cold brew’s pitfalls,” he says. “You can carefully dial in to extract the hot coffee, which can result in a more complex flavour profile.

“In comparison, cold brew has a smooth mouthfeel, but [the flavours are sometimes not as vibrant],” he adds. “What’s more, snapchilling also requires less ground coffee per litre than cold brew.”

Matt also tells me that snapchilled coffee can be flushed with nitrogen to produce a different texture to the drink.

“Snapchilled coffee can be immediately flushed with nitrogen and packaged once brewed to avoid any oxidation,” he explains.

Stephen also says that the Snapchill process allows him to carry out smaller production runs than other brewing methods. In turn, he says this means he can experiment more with different coffees. 

“We typically use washed Ethiopian coffees because snapchilling really compliments this type of coffee,” he tells me. “But recently we used a natural Costa Rican that tasted great.”

Is there potential for the market to grow?

While there is little information available about the emerging global snapchilled coffee market, many roasters and coffee businesses who sell the product expect it to become more popular.

Ryanne Hodson is a co-owner of Broad Porch Coffee in Virginia, US. She tells me how the growth of the RTD coffee market could certainly encourage demand for snapchilled coffee to grow.

“The RTD cold coffee market has exploded in the last few years,” she says. “Many grocery stores around the world now carry these products, which provides us with an opportunity to provide more grab-and-go coffee beverages for our customers.

“It could be a huge market for small-batch roasters,” she adds.

Stephen believes that snapchilling coffee could becoming increasingly popular and come to eventually rival the cold brew market – although this could take many years.

“I think demand for snapchilled coffee will increase alongside the rising demand for RTD coffee,” he says. “The sensory experience of snapchilled coffee is different from the more traditional flavour profiles of cold brew. 

“However, there will always be people who prefer the chocolate notes and toned-down acidity in classic cold brew,” he says.

To support market growth, Matt says roasters need to educate customers on the differences between cold brew and snapchilled coffee so that they can make more informed choices. 

“As awareness of snapchilling grows, we’ll start to see higher demand for cold canned coffee,” he explains. “We need to communicate how the product is different from cold brew, as cold brew has a strong presence in the coffee market [and some people may expect similar flavour profiles].”

Ryan agrees, saying: “A lot of our customers weren’t aware of the differences between cold brew and snapchilled coffee. 

“Even after providing an explanation, some still wanted cold brew because they are more familiar with it,” he adds.

Other considerations

If a roaster or coffee business decides to sell snapchilled coffee, there are certainly some factors to bear in mind. The first thing to consider is the fact that Snapchill technology is patented and trademarked, and that the rights to the process are owned by the brand.

As for other considerations, Matt says that because Snapchill technology can preserve more of the coffee’s innate qualities, dark roasted coffees may not work as well as light or medium roast profiles.

As the drink is a RTD coffee product, it typically comes in cans or bottles. To avoid any issues with storage space – particularly for coffee businesses which operate smaller locations – Stephen recommends ensuring you have enough chilled storage space to keep up with demand.

Although shipping could be a concern, David tells me that the patented Snapchill process now includes pasteurisation – prolonging shelf life for up to a year. Effectively, this eliminates the need for refrigerated shipping, making it easier for roasters and coffee shops to sell snapchilled coffee.

The higher levels of acidity and vibrant flavours in snapchilled coffee can offer a new sensory experience to other beverages like cold brew. Considering this, it certainly has potential to become more popular in the coffee sector.

However, it doesn’t come without its challenges. Roasters and coffee businesses interested in selling snapchilled coffee need to understand how the process works, which means they also need to know which coffees they should use and how they’re going to prepare and ship the product.

Whether or not this innovative technology will take the cold coffee segment by storm remains to be seen.

Enjoyed this? Then read our article on flash brew coffee.

Photo credits: Carrier Roasting, Snapchill, Inmaculada Chilled Coffee

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Aside from the continued discussions about when children should be introduced to coffee, we’re seeing more and more parents bring children to coffee shops. When they do, the non-caffeinated babyccino is a popular choice in many cases.

But what exactly is a babyccino, and why should coffee shops serve them?

To find out, I spoke to three coffee professionals from Australia, the UK, and Ireland. Read on to learn more about what they told me.

You may also like our article on introducing children to coffee.

Where did the babyccino come from?

It’s easy to spot that the word babyccino is a combination of “baby” and “cappuccino”. At its simplest, this is a foamy milk-based drink for children which contains no coffee. But where does it come from?

Some coffee professionals believe that the babyccino was first served in North America, where it is sometimes referred to as a “steamer”. 

However, many people agree that the term was first coined in Australia when the drink appeared on coffee shop menus in the early 2000s. In fact, the word was officially added to the Australian National Dictionary in 2016 as it is considered a significant part of the country’s coffee culture.

Today, many coffee shops around the world serve babyccinos, although it is much more prominent in major coffee-consuming markets and not always visible on menus.

For instance, Starbucks doesn’t officially list the beverage on its website, but it can be ordered off-menu at many stores – and is sometimes free of charge.

Costa Coffee also offers a babyccino, which usually comes with a chocolate flake or a few marshmallows. Similarly to Starbucks, Costa initially charged £1 (US $1.22) for the drink, but since 2018, the company has been serving them for free. 

Babyccinos can also be found on McCafé menus, although this usually depends on the region.

How do you make it?

Unlike most beverages served in coffee shops, the babyccino only contains one main ingredient – steamed milk.

There is no official babyccino recipe, but the drink tends to be similar no matter where it is served in the world. According to the Barista Institute, the basic recipe is as follows:

• Pour 60ml of milk foam in an espresso cup.
• Dust the drink with cocoa or cinnamon powder.
• Garnish the babyccino with some marshmallows and a chocolate flake.

Dearbhla Barron is the owner of Signal Box Coffee in Waterford, Ireland. She says that the babyccino is “the kids’ answer to a cappuccino”. However, unlike the cappuccino which has at least 1cm of microfoam, the babyccino is around 80% foam and 20% steamed milk.

“Babyccinos are made with steamed full fat milk (which is heated to a lower temperature than normal) and a dusting of chocolate powder to give it the appearance of a cappuccino,” she explains. “The drink is targeted at the parents of kids aged between one and a half to eight years old who are looking for a healthier beverage alternative in coffee shops.”

Even when dusted with chocolate or served with a marshmallow, the babyccino can contain less sugar than a soft drink or a high-concentrate fruit juice, for instance.

Although the base of the babyccino is always milk, toppings and side garnishes can vary depending on the coffee shop.

Claire Williams is the Director of Claire’s Cottage Kitchen in Towcester, UK. The mobile coffee shop offers a range of additions to its babyccino.

“We top ours with whipped cream, sprinkles, and marshmallows as standard,” she says. “We also have chocolate flakes which can be added at an extra cost.”

In some coffee shops, babyccinos can also be prepared by mixing cocoa powder in the milk to make a small hot chocolate-style drink.

Adjusting your steaming technique

Most milk-based coffee beverages are served at a temperature between 55°C and 65°C (139°F and 149°F). This is to create the best texture and highlight the natural sweetness of the milk.

However, young children are far more sensitive to hotter temperatures than teenagers and adults. For children, milk steamed to these temperatures could lead to scalding – especially considering eager children are less likely to wait for the drink to cool.

Paul Rosenkranz is a co-owner of Quest Coffee Roasters in Queensland, Australia, which offers both vegan and gluten-free babyccinos. 

He says that because children are more sensitive, babyccinos shouldn’t be steamed to the recommended temperature ranges. Instead, the milk should be steamed to around 40.5°C (105°F). 

To prepare a babyccino, a barista simply steams the milk as normal. The milk needs to be steamed until large bubbles appear on the surface – unlike the microfoam which is used to prepare most milk-based drinks, like lattes and flat whites.

The large bubbles help to create a thick layer on top of the drink, which allows the toppings to remain on the surface of the drink. 

Why serve the babyccino at all?

Generally speaking, coffee shops are the territory of adults and teenagers. So, why offer a babyccino?

“It provides kids with a sense of equality when they sit and drink their ‘coffee’ like their parents do,” Dearbhla says.

Claire explains that the drink makes it easier for parents to socialise and bring children with them if they have something to do.

“Children know their parents drink coffee, with some thinking a babyccino is like a miniature coffee,” she tells me. “It’s great to see parents enjoying a hot drink with their kids.”

Dearbhla emphasises that although babyccinos aren’t necessarily profitable, they can help to bring in new, first-time customers. She adds that Signal Box charges a small fee that covers the cost of the milk and additional toppings.

Paul agrees, saying: “The drink is a great way to keep children occupied while the adults enjoy their drinks, which is important to attract more customers to the coffee shop.”

Adding the babyccino to your menu 

Unlike many other emerging drinks, it is straightforward and easy to add a babyccino to your menu if you want to. It can be readily prepared with ingredients that a coffee shop will usually always have in stock – particularly milk.

Paul says that many larger coffee chains offer babyccinos as it is an easy and affordable drink to prepare. This can also encourage customers to spend more and stay in a coffee shop for a while to increase the average sale price of customers with children.

Coffee shops that want to include the drink on their menus also don’t need to invest in new equipment or substantive staff training. 

However, there are a number of things to consider when adding a babyccino to your menu. Coffee shops need to consider whether they will charge customers for the beverage, and if so, how much they will charge. 

The price of a babyccino will make a difference to some customers, so pricing it properly is important. If there is another nearby coffee shop which doesn’t charge, for instance, customers with young children may prefer to go there instead. 

Coffee shop owners need to consider what price customers are willing to pay, as well as staying competitive with other local coffee businesses. 

However, the decision to add a babyccino to your menu largely depends on the clientele of your coffee shop. If you are a coffee business wanting to create a more inclusive environment for families with young children then the babyccino can be a great way of encouraging this demographic to visit your café.

Conversely, if you are looking to provide a quieter atmosphere in your coffee shop then it may be best to avoid adding the babyccino to your menu.

Furthermore, with more than 20% of children in the UK either already following or wanting to adopt a vegan diet, offering plant milks for babyccinos could be a unique selling point for coffee shops. However, it’s important to note that this could increase the cost of a babyccino, as plant milks tend to be more expensive than cow’s milk.

Ultimately, Dearbhla recommends that coffee shops should add it to their menus, but has a few final tips.

“It’s simple and effective,” she concludes. “Remember the target market for the drink, don’t overcomplicate it, and don’t make it too hot.”

While the babyccino might not seem like a natural fit for some coffee shops, it certainly has its place in businesses which accommodate customers who have young children. 

Adding the drink to your menu might not increase profits directly, but it can be a great draw for a wider range of customers. Furthermore, if done well, it can help to create a more inclusive space for parents and their kids.

Enjoyed this? Then read our article on the pumpkin spice latte.

Picture credits: Quest Coffee Roasters, Signal Box Coffee

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As a brewing method, qahwa has long since been an integral aspect of Arab culture, and it is symbolic of a number of cultural and religious principles that are commonplace in Middle Eastern countries.

I spoke with two local coffee professionals to explore the cultural background of qahwa, as well as how it should be used. Read on to find out what they told me.

You might also like our article on the origins of coffee in Africa.

A brief history of qahwa

Turki Alsagoor is the owner of Flat Wardo, a specialty coffee shop in Saudi Arabia. He explains that “qahwa” is the Arabic word for coffee.

“Usually when you order qahwa, you are asking for an Arabic coffee,” he says.

Qahwa is prepared and served similarly to Turkish coffee, but there are a number of differences between the two brewing methods.

Traditionally, qahwa is brewed in a dallah, which is a traditional Arabic coffee pot. The coffee is boiled for around 20 minutes, before it is poured into fenjals: small cups with no handles.

When pouring qahwa, a dallah is held high above a fenjal. Traditionally, the server should be standing while the guests are seated – usually on the floor.

“The host who prepares the ceremonial qahwa traditionally conducts the process very carefully,” Turki says. “This is because [it helps to make the guests feel more welcome].”

He also tells me that the process of pouring qahwa is particularly significant in Middle Eastern culture. The sound of the coffee being poured into a fenjal is an indication for the guests to relax.

Cultural significance

In 2015, UNESCO added qahwa to its Intangible Cultural World Heritage list. But why is this brewing method so culturally significant in Arab countries?

Khalid Al Mulla is the National Coordinator of the Specialty Coffee Association United Arab Emirates (UAE) Chapter, which is based in Dubai. He is also the curator of a coffee museum in the Al Fahidi historical district of Bur Dubai.

He explains that the qahwa ceremony is a sign of hospitality for people from a range of socioeconomic backgrounds in the Middle East.

“Even though [the person may not have anything of great value to offer their guests], they can still serve coffee,” he says. “It’s a sign that the guest is welcome in their house.”

During Islamic religious holidays, including Eid and Ramadan (except during daylight fasting hours for the latter), preparing and serving coffee can be a significant social aspect of celebrations. Arabic coffee is also served on special occasions, such as at weddings or to celebrate a birth.

Khalid adds that it is common to see qahwa being served by street vendors and other public places in Arab countries. “It is now being served in a variety of venues, from government offices, to five-star hotels, to airports,” he says.

However, Turki tells me that it is rare to find qahwa in coffee shops in the Middle East, even though most people prepare it at home.

He says that there are places called “mohaila” which serve Arabic coffee and tea, mainly as a “replication of at-home hospitality”.

The significance of the dallah

Since the 1970s, the dallah has been printed on Arabic currency, notably on the United Arab Emirates dirham coin.

Typically, a dallah is a rounded coffee pot which tapers in the middle. The handle is thin so that it can be comfortably picked up, and often the pot has a lid to keep the coffee hotter for longer.

The dallah is usually made from brass or stainless steel, but more expensive pots can either be gold-plated or even made from gold.

The design of the dallah can vary, but is largely dependent on where it was manufactured. Countries such as Iraq, Kuwait, Saudi Arabia, Syria, Qatar, Yemen, and Ethiopia all have their own unique designs of the traditional dallah coffee pot. 

Khalid tells me that over the years, he has collected more than 150 dallah from different countries, all of which are displayed at his museum. He adds that the design of a dallah is comparable to a coat of arms – seals and flags that were commonly used in Europe and North America to identify heritage and ancestry. 

In earlier times, dallah were generally designed to be bigger, and two or three pots would be brewed at one time. One dallah was used to brew concentrated coffee, while another would include a filter made from date palm leaves. This would be placed around the spout of the dallah to filter out any coffee grounds. 

Regional variations of qahwa preparation

It’s believed that coffee has been consumed for centuries in the Middle East. Since coffee was first introduced to the region, tribes such as the nomadic Bedouin people (Bedwai in Arabic) have chewed roasted beans as a form of consumption. Some Bedouin tribes still consume coffee in this way today.

Historians have largely concluded that coffee consumption in Arab countries began in the 7th century, but only on a small scale. It was not until the 1500s that coffee consumption became much more widespread in the Middle East.

There are a number of regional differences from country to country that must be noted when discussing qahwa. Adding spices or flavourings is common – including cardamom, rosewater, ginger, cloves, and saffron. However, as saffron can be expensive, it is usually only added on special occasions. 

Khalid explains that the addition of these spices and flavourings is generally down to individual preference and familial traditions.

Roast profile also plays an important role in qahwa, and can vary depending on the country.

In the UAE, the roast profile used for qahwa is known as “cinnamon roast” or “Saudi-style”. The beans are generally roasted until first crack takes place.

“In southeastern Arab countries, however, roast profiles are generally lighter and are roasted to just before first crack,” says Khalid. “Because of the lighter roast profile, it doesn’t taste like traditional Arabic coffee.”

Turki tells me about “mazboot”, which is a way of preparing qahwa from memory with no precise measurements – such as dose or yield.

“You cannot say what is right or wrong [when preparing qahwa],” Khalid says. “It always goes back to personal taste.”

How to prepare qahwa

Turki tells me about his qahwa brewing recipe.

Firstly, he suggests using a lighter roast profile, but also notes that it’s important to focus on having a good body.

To begin, Turki measures out one fenjal of coarsely-ground coffee. However, he adds that the final brew weight is down to personal taste. He suggests using around three cups of water for every two to three tablespoons of coffee, but emphasises that it’s important to experiment with ratios.

He then adds boiling water to the dallah and brings the mixture to a simmer. Typically, this should be done for about 20 minutes, depending on the brew temperature.

Once boiled, Turki adds spices to the qahwa. He tells me that he always adds crushed cardamom, but because it has a very strong flavour, it’s best to add a tablespoon at a time. Traditionally, similar amounts of ground coffee and cardamom are added to Arabic coffee, but this may not be to most peoples’ taste preferences.

Turki also suggests a pinch of saffron, a teaspoon of cloves, and one or two tablespoons of rosewater.

The coffee mixture is then transferred to another dallah, which is specifically used for pouring into a fenjal. He lets the coffee rest for about five minutes before serving. 

Qahwa is traditionally served with dates, figs, or other dried fruits, which can help to sweeten the coffee if it’s too bitter. Honey can also be added, too.

For people who don’t own a dallah, Arabic coffee can also be prepared in a pot on the stove. The coffee should then be filtered before pouring into a teapot or other server.

In Arab countries, qahwa represents much more than a brewing method. Its traditional significance has made it a staple of Middle Eastern culture.

But despite its deep roots, there is room for innovation and experimentation with this brewing method. Ultimately, this creates the potential for qahwa to theoretically become more popular around the world, and potentially play a role in wider coffee culture.

Enjoyed this? Then try our article exploring coffee culture in Iran.

Photo credits: Isabelle Mani SanMax

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