One example is the flat red, an espresso-based drink which includes steamed pomegranate and orange juice. The beverage originated in Ukraine, where it continues to remain popular.

To learn more about the flat red – and whether there is potential for a wider market – I spoke to Vadym Granovskiy, owner of Coffee in Action, and Valeriy Siverchuk, owner of Black Cat & White Cat coffee shop. Read on for more of their insight.

You may also like our article on the flat white and where it came from.

Who invented the flat red?

Combining coffee with fruit juice is common in many parts of the world, especially in certain Asian countries. However, the flat red is somewhat of a distinctive beverage with a unique history.

Vadym tells me that he had been serving the flat red at his coffee shops – as well as some local festivals in Ukraine – for some time. Sadly, Vadym had to temporarily close Coffee in Action following the Russian invasion of Ukraine, and is now focusing on supplying Ukrainian soldiers with coffee brewing kits.

“I had been playing with the flat red recipe, and experimenting with the base of the drink, for quite a few years,” he says.

In 2016, interest in the drink began to grow after Vadym had finished competing in several UK and Ukrainian Coffee Championships. He tells me that Japanese automobile manufacturer Lexus reached out to him to collaborate on developing a premium coffee service setup for the launch of its new car range in Ukraine.

Inspiration for the flat red

As part of the collaboration, Vadym created a signature drink to represent each car, but he says the Lexus NX was particularly inspiring to him. Vadym tells me that the juxtaposition of the car’s white exterior and deep red interior prompted him to create the flat red – a play on the flat white. 

“I wanted to create a new type of beverage because I didn’t want to include milk,” he says. “Essentially, the flat red is a double espresso with freshly squeezed orange and pomegranate juice, but the juices are mixed together and steamed as you would with milk.”

In an effort to replicate the Lexus NX’s interior colour, Vadym says he initially used Sicilian blood oranges, but eventually added pomegranate juice. When a customer would order the drink, the barista would have to freshly squeeze the juice using a hand press. 

“Customers were filming the baristas, and taking pictures of the drink and posting them on social media,” he says. “It became a marketing tool, and we didn’t have to do much to promote it ourselves.”

How to prepare a flat red

In order to prepare a flat red, Vadym combines a double espresso with 110ml of orange and pomegranate juice, which he says roughly results in a 160ml drink. To produce a high-quality beverage, Vadym explains that both fruits are freshly squeezed using a hand press.

“We source oranges from Azerbaijan, Turkey, India, Israel, or Spain,” he says. “We focus heavily on sourcing the best ingredients which are always in season.”

When it comes to the coffee, Vadym tells me that over the years, he has switched between three to four single origin Ethiopian coffees for the flat red. However, he adds that because of seasonal variations, he now uses Brazilian, Kenyan, Tanzanian, and Rwandan coffee, too.

The recipe for the flat red is as follows:

• Pull a double espresso shot (around 50ml depending on the recipe)
• Steam 110ml of orange and pomegranate juice mix to 55°C (131°F)
• Pour the drink into a Duralex Picardie clear glass tumbler

“[Because it’s served at this temperature], you can instantly drink a flat red,” Vadym explains. “However, before taking a sip, it’s important to inhale the beverage’s aromas.

“It’s a complex and pleasant drink, particularly during colder seasons,” he adds. “It’s similar to mulled wine in a way.”

Why has the drink become more popular? 

In Ukraine, the flat red is a popular beverage among consumers. Vadym says that at one point, one out of every four drinks ordered at Coffee in Action was a flat red. Moreover, at festivals or events in the country, he would often sell up to 300 flat reds per day.

“Extracting the juice is part of the drink’s appeal,” he tells me. “When people order the drink, they watch the barista choose, wash, cut, and prepare the fruit by hand. 

“Although we make the drink quickly, it still takes a few minutes,” he adds. “Customers appreciate the craft and labour behind it.” 

Furthermore, he says that no two flat reds taste the same – mainly because the flavour of the oranges and pomegranates changes slightly according to the season. In turn, Vadym occasionally changes the ratio of orange to pomegranate juice, sometimes using a larger volume of orange juice for a sweeter drink.

On a similar note, because of its natural sweetness, Vadym says the drink is best enjoyed without milk or sugar. He believes this helps to increase the appeal of the flat red among specialty coffee drinkers. 

Popularity among tourists and locals

Vadym says the uniqueness of the flat red proved popular for tourists in Ukraine.

”People would order it and post it on their social media, or post a review on our TripAdvisor page,” he tells me. “The more reviews we got, the more people came to try it. 

“People who enjoy discovering local Ukrainian cuisine also enjoy the flat red,” he adds. “Some people tried it just for the experience, even if it wasn’t something that they would drink every day.”

Prior to the war, former soldier Valeriy ran Black Cat & White Cat, a coffee shop in Vinnytsia, Ukraine. He says that after receiving specialty coffee training from Vadym, he started to serve his own version of the flat red in his café.

“[When I first tried] the combination of espresso with pomegranate and orange juice, it was a real taste experience,” he says. “What’s more, the flat red’s unusual appearance and preparation method impressed me. 

“I named my version of the drink ‘kava po-granovsky’ after Vadym,” Valerity adds. “A lot of people who try the drink ask me about its unusual name, and some were so interested in it that they travelled to Kyiv to taste the original version and compare it with mine.

“Following Russia’s invasion of Ukraine, I returned to the army,” he continues. “But I look forward to when I can return to my café and serve the flat red again.”

Is there a wider market for it?

There’s no denying that the flat red is immensely popular in Ukraine, but is there potential for this to grow in other markets?

Vadym says that prior to the pandemic, interest in the flat red was growing outside of Ukraine. However, during the pandemic, he explains that limited support from the government meant many coffee shops had to temporarily close their doors.

“Some businesses closed permanently, but we managed to keep one coffee shop open,” he explains.

Impact of the war

Despite the loosening of Covid-19 restrictions, many businesses in Ukraine were sadly also impacted by the Russian invasion in February 2022. Since then, Coffee in Action has ceased most of its operations, but a small team of volunteers still work in Kyiv.

“We roast coffee and sell metal cups, portable burners, and cezves,” Vadym explains. “All of our products are sent to Ukrainian soldiers fighting in the war.

“When customers buy a bag of our coffee, another bag is sent to the front line,” he adds. 

Ultimately, although interest has dipped in the beverage following the pandemic and the war, Vadym says he uses the flat red as a way of spreading awareness of the issues in Ukraine.

“I host a number of coffee talks and workshops at embassies and events in the UK, Italy, Switzerland, Poland, and Turkey,” he says. “Right now, for me, talking about coffee is the best way to keep Ukraine in the news.”

It’s fair to say that events over the past two years have hindered the growth of the flat red. However, as the war continues in Ukraine, Vadym believes that it is much more than just a drink.

“With the flat red, I can tell the story of Ukraine’s resistance and fight for freedom,” he concludes. “It’s become somewhat of a diplomatic tool to connect with people and gauge their interest in what’s happening in Ukraine right now.”

Enjoyed this? Then read our article on signature coffee drinks in China.

Photo credits: Julia Kochetova, Serhiy Lysenko, Ukraine House Davos, Press Office General Staff of the Armed Forces of Ukraine, Oleksii Zubenko

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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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However, correspondingly, we are also seeing more and more YouTube content creators market and sell their own-branded coffee products, which range from signature blends to capsules to single-serve bags.

Celebrity endorsements, as well as partnerships between coffee brands and prominent figures in the entertainment industry, are not new to the coffee sector. However, the popularity of YouTube-branded coffee has noticeably been growing over the last few years. For instance, YouTube influencer Emma Chamberlain’s coffee brand raised US $7 million in Series A funding in August 2022, which was used to support brand expansion and product development.

To learn more about this growing market, I spoke with three industry professionals. Read on to find out more.

You may also like our article on whether coffee & sports partnerships are becoming more popular.

An overview of the YouTube coffee market

YouTube is one of the world’s most popular video sharing and social media platforms. According to Statista, the site has over 2.5 billion active subscribers. 

Since it was launched in 2005, YouTube has become a popular platform for social media influencers – which Cambridge Dictionary defines as “someone who affects or changes the way that other people behave”. However, in the 21st century, it has increasingly come to refer to online content creators.

It’s common for some of these figures to gain large followings on social media platforms, which has led many of those who do to sell merchandise – including coffee products.

David Sievers is the CEO of Akira Coffee, a private label company which works with content creators to develop and market coffee products. David tells me that the company has partnered with several YouTube content creators including “GrayStillPlays”, “Jacksepticeye”, and Super Carlin Brothers.

“Different content creators want to try different approaches to [developing and selling] coffee,” he tells me. “Over the last couple of years, more and more creators have been building their own consumer product brands to increase revenue and diversify their income.”

David adds that it’s important for content creators to remain on brand when developing their coffee products.

“A coffee-specific content creator is likely to focus more on educating consumers,” he says. “Other creators who have built their audience in other topics may have to find more creative ways of developing their coffee products. 

“Either way, all creators have to capitalise on trust they have built with their audience over time,” he adds.

Jonathan and Benjamin Carlin run the movie-themed YouTube channel Super Carlin Brothers, which has over two million subscribers on the platform. 

They explain that marketing and selling coffee products allowed them to go beyond the standard range of merchandise that YouTubers typically sell.

“Our audience resonated well with our coffee products,” Jonathan and Benjamin tell me. “The branding is in line with the kind of content we produce, which focuses on Disney, Pixar, Star Wars, Harry Potter, and Marvel.”

A wider view: Why are more celebrities becoming prominent in the coffee industry?

Marketing is a huge part of the coffee industry, and for a long time now, celebrities have formed a part of this.

One of the most well-known examples is George Clooney’s brand ambassador role at Nespresso. Clooney first partnered with the Swiss capsule manufacturer in 2006, which helped to drive the brand’s growth immensely. 

It’s estimated that Nespresso alone manufactures 14 billion capsules per year – largely a result of its “luxurious” marketing which is in line with Clooney’s public image. In fact, Nespresso launched a new television ad campaign which features the American actor in November 2022.

However, Clooney is not the only famous figure partnering with coffee brands. In September 2021, De’Longhi launched the Perfetto campaign with US actor Brad Pitt. At the same time, we’ve also seen more and more big names in entertainment and sports launch their own coffee brands.

One example is National Basketball Association player Jimmy Butler, who launched his own coffee company in partnership with Shopify in September 2021. Butler started selling US $20 cups of coffee to his NBA teammates during the pandemic, which then led to him officially launching the BIGFACE coffee brand the following year.

BIGFACE also purchased more than 1,000lbs of the highest-scoring coffee at Cup of Excellence El Salvador in 2021 – showing that some of these brands also have a growing interest in sourcing higher-quality coffee.

How do YouTubers sell coffee?

David tells me some common ways for content creators to market their coffee on YouTube.

“Creators need to talk about their coffee products in a way that makes sense to their audience,” he says. “Since the creator has built their own community, they know what type of content is important to their audience. 

“One important decision to make is how in-depth they need to be about coffee,” he adds. “Not all of their audience wants to watch content about the details of coffee, [including how to brew it in different ways or where it came from].”

Jonathan and Benjamin, meanwhile, explain that they often include a few key details when marketing their coffee products to subscribers.

“We emphasise the differences between how our beans are roasted and how the coffee you buy in the supermarket is roasted,” they say. “We also emphasise that our coffee is sustainably and responsibly sourced.” 

Sustainability and responsibility is a key focus for marketing in the coffee industry, too. According to Global Data, 43% of global consumers choose their coffee based on environmental and social sustainability factors. This is especially apparent among millennial and Gen Z consumers, who often place more value on these purchasing factors.

David, meanwhile, adds that the language which YouTube coffee brands use often needs to be more accessible.

“Most creators who sell coffee products don’t explain the nuances of Q grading and the coffee flavour wheel, or what small batch roasting and ethical sourcing are,” he says. “However, many content creators sell specialty-grade coffees because they want to protect the trust they have built with their audience.

“By saying that you only sell specialty-grade coffee, it’s an indication that quality matters to your brand,” he adds.

What about sourcing and roasting coffee?

When it comes to sourcing and roasting coffee, there’s a clear indication that most YouTubers and other influencers are moving to work closely with private label companies, thereby leveraging their experience and infrastructure. These partners can also assist with the packaging, marketing, and sales of these coffee products – sometimes through integrating ecommerce sites on existing platforms or creating new ones altogether.

“Most content creators work with an established coffee roaster,” David says. “It’s very rare for a creator to want to invest in setting up their own in-house coffee operation.

“Almost all YouTube-branded coffee is sold online, and then the coffee is shipped to the customer,” he adds. “Darker roast profiles tend to sell the most, but more experienced customers are interested in lighter roasts with more unique flavours.”

A growing number of content creators are also expressing interest in certifications for their coffee products. These include USDA Organic and Fair Trade. 

“Some content creators express interest in certifications to ensure that the products meet consumer expectations for quality and sustainability,” David says. “However, YouTube coffee brands mainly need to focus on marketing their products as high quality.”

Although YouTube by no means makes up a huge percentage of all specialty coffee sales, it is clearly growing, and it is an intriguing segment with the potential to drive awareness on a colossal scale. Alongside this, we’re also seeing signs of an emphasis on quality, sustainability, and product diversification.

Ultimately, while YouTubers might not sell the highest-quality coffees or really hone in on the scientific side of coffee extraction, they could certainly introduce more people to specialty coffee.

Enjoyed this? Then read our article on why themed coffees are becoming popular.

Photo credits: Carlin Brothers Coffee

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According to research from World Coffee Portal in 2021, 16% of UK consumers have tried oat milk in a coffee shop in the past 12 months – making it the most popular plant milk in the country. Moreover, UK sales of oat milk increased by over 100% between 2019 and 2020 to £146 million (US $177.8 million). 

However, the UK is just one example of a market where oat milk is thriving: it has also grown explosively across Europe, the US, Asia, and Latin America.

However, some five years ago, the vast majority of people weren’t even aware of oat milk – at that time, almond, coconut, and soy milk were the only plant-based options available.

So how did oat milk become so popular, and will it continue to be dominant? To find out, I spoke with three industry experts – read on to find out what they had to say.

You may also like our article on plant milks in the World Barista Championships.

When was oat milk first invented?

Plant milks have certainly become more popular in recent years – which is largely a result of consumers becoming more environmentally conscious, especially across younger generations.

However, some types of plant milk have been around for centuries. Soy milk, for example, can be traced back to 14th-century China, and was first commercially produced in the late 1910s across Europe, Asia, the US, and Australia.

Oat milk, meanwhile, is much newer than other plant milks. Its origins date back to the early 1990s, when Swedish food scientist Rickard Öste invented the drink while conducting research on lactose intolerance and sustainable food production. Öste later founded Oatly with his brother Bjorn – the first known commercial producer of oat milk.

In the following years, Oatly’s sales remained relatively low, largely because of a lack of marketing and branding. However, in 2012, the company hired current CEO Toni Petersson, who led a more sustainability-focused campaign over the decade that followed – primarily focusing on millennials.

In 2017, as part of its marketing campaigns in the US and UK, Oatly sales representatives provided specialty coffee shops with free samples of its barista-formulated oat milk. 

With many baristas impressed by its neutral flavour, creamy texture, and ability to create high-quality microfoam, more and more coffee shops began to stock it – even leading to stock shortages following sharp rises in demand.

In the years since, more and more competitor brands have launched their own barista oat milks – including Alpro, Minor Figures, Califia Farms, Pacific Foods, Elmhurst, and Chobani – and sales of oat milk have continued to skyrocket.

How big is the market for oat milk?

Sales of plant milks have increased significantly in recent years, but the oat milk market has seen the most growth by far. In the US alone, retail sales of oat milk increased by more than 50% to US $527.44 million in 2022 – indicating its mass appeal among consumers.

Pedro Lisboa is the Head of Coffee Relations at Nude, an oat milk company in São Paulo, Brazil.

“The oat milk market is growing rapidly in the US and Western Europe,” he says. “In Germany, for instance, oat milk represents 60% of the overall plant milk market.”

He adds that while plant milks only account for around 3% of Brazil’s overall milk market, oat milk makes up a significant percentage of this segment.

There are a number of reasons for the explosive growth of oat milk. One of these is that now more than ever, consumers are more mindful of their health, as well as their impact on the environment.

“The production of oat milk results in lower levels of carbon emissions than other plants,” Pedro says. “Even though the production of oats requires more farmland than almond milk, it uses less water. 

“Moreover, land and water use for producing cow’s milk is significantly higher,” he adds.

Jacek Walterowicz is co-founder of (Un)Ordinary, an oat milk brand in the UK.

“Consumers are aware of the sustainable benefits of oat milk, which is one of the most environmentally-friendly dairy alternatives when the ingredients are sourced and produced locally.” 

He explains that (Un)Ordinary sources its oats from Britain, which helps to reduce the company’s carbon footprint.

Alongside sustainability concerns, the growing number of people following a vegan diet has helped oat milk become more popular. According to research from the German vegan supermarket chain Veganz, 2.6 million people stated they were vegan in a 2020 survey – double the number four years prior.

On a similar note, higher levels of lactose intolerance is boosting sales of oat milk in some countries. Research has found that between 90% and 100% of East Asian people have issues consuming lactose, which makes plant milks more attractive in these markets.

And while soy milk is traditionally still very popular in many of these countries, the Asia-Pacific oat milk market is expected to grow by 14.7% year-on-year until 2026.

Many people also believe that the taste and texture of oat milk is better than other plant milks, which has also led to significant growth of the market.

Daisy Swiers is the UK Country Manager for Califia Farms, a plant milk company in California, US. 

“Many consumers prefer oat milk because of its neutral taste and similar mouthfeel to cow’s milk,” she says. “This familiar texture makes it popular among those who want to make a switch to plant-based milks.”

Why is oat milk so popular in specialty coffee?

Although oat milk sales have increased across several food and beverage categories, there has been substantial growth in the specialty coffee market in particular.

“Over the last 15 years, the specialty coffee sector has boomed,” Pedro explains. “As part of specialty coffee culture, baristas use milks which allow a coffee’s complex flavour notes to shine through.

“When steamed, oat milk has a natural sweetness which is similar to cow’s milk,” he adds.

Jacek agrees, saying: “When it comes to taste, oat milk complements the flavours in coffee, and doesn’t overpower them.

“It also performs well when steamed – creating a smooth microfoam with a creamy texture,” he adds.

Oat milk naturally contains less proteins and fats than cow’s milk – both of which are essential to create stable and high-quality microfoam. To compensate for this, many barista-formulated oat milks include plant-based gellan gum. This bonds with calcium molecules to thicken and stabilise microfoam – enabling baristas to pour high-quality latte art. 

This has even led some specialty coffee shops to use oat milk by default, including Blue Bottle and Onyx Coffee Lab. In recent years, we have also seen some national Barista Championship competitors use oat milk in their routines, despite the unwritten rule against doing so.

However, the Specialty Coffee Association recently updated its rules and regulations for several 2023 World Coffee Championships, including the World Barista Championship. As part of these rule changes, a number of plant-based milks can now be used in the milk beverage course – indicating a growing awareness and acceptance of plant milks, including oat milk.

The growth of the plant-based ready-to-drink (RTD) coffee market has also helped to drive the popularity of oat milk. Now more than ever, there is a widening range of oat-based RTD coffee drinks, such as lattes, cold brews, and nitro lattes.

What might the future hold?

Pedro believes that oat milk’s popularity is unlikely to wane anytime soon. However, he notes that there could be a number of challenges which could influence growth.

“We expect more competitor brands to enter the market, as well as a possible decline in the supply of raw materials, and in turn, price increases.

“Furthermore, distribution to smaller towns can be difficult,” he adds. “There are also some regulations on the branding and marketing of oat milk because [using terms like ‘milk’] can cause confusion for some consumers.”

As the term traditionally refers to cow’s milk, some governments and regulating bodies have imposed restrictions on using “milk” or certain other descriptors on plant-based product packaging. Under current European Union legislation, for example, the term “milk” cannot be included on plant milk packaging.

However, despite these potential setbacks, Pedro says that “oat milk will remain the most popular plant milk [for the foreseeable future]”.

He adds: “There will be increased competition from other plant milk brands which use cheaper ingredients, but there will be significant innovation in the oat milk market, in terms of how it’s produced and overall quality.”

Jacek agrees, saying: “The next few years will be challenging for the overall plant milk beverage category, but oat milk will continue to lead the market.”

Daisy believes that consumers’ focus on health will also influence the growth of the oat milk market.

“The plant-based beverage category is showing no signs of slowing down,” she says. “Consumers are looking for plant-based drinks that offer complete nutrition, as well as containing more natural ingredients and less sugar. 

“We anticipate high growth to continue as more people adopt a plant-based diet over the next five to ten years, however, depending on the brand, oat milks can contain more calories and sugars compared to other dairy alternatives,” she adds.

Furthermore, the recent emergence of plant milk blends which contain several base ingredients, such as oat, soy, and sunflower seed, could also have an impact on oat milk sales. Many of these blends have been developed to closely mimic the texture and creaminess of cow’s milk – a trend that is seemingly becoming more popular.

“Consumers have many options now, from independent brands that make fresh, bottled plant milks to more established companies which lead the market and help to create trends,” Jacek says.

It’s fair to say that oat milk has become a staple for many coffee shops around the world, and it’s likely that its growth will continue at pace over the next few years.

However, as the plant milk market gets increasingly saturated with new brands, there’s no denying that oat milk brands will need to differentiate themselves and remain competitive.

“Coffee shops and baristas now have more choice than ever before when it comes to oat drinks, so it’s up to brands to ensure their products stand out,” Daisy concludes.

Enjoyed this? Then read our article on what the future holds for plant milks & coffee.

Photo credits: (Un)Ordinary, Nude

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Consumed for centuries in some South American countries, yerba maté (Ilex paraguariensis) is a plant species which belongs to the holly genus. Once dried, its stems and leaves can be steeped in hot water to produce an earthy and slightly bitter tea-like beverage.

Today, yerba maté beverages can be found all over the world, including ready-to-drink (RTD) options which are becoming increasingly popular in the US and Europe. In fact, according to BevNet, the RTD yerba maté market was valued at US $93.2 million in 2016, and it’s likely this number has grown in the years since.

To learn more about yerba maté, how it is traditionally prepared and consumed, and its burgeoning RTD market, I spoke with three industry experts. Read on for more of their insight.

You may also like our article on whether green tea contains more caffeine than coffee.

A brief history of yerba maté

It’s believed that the Ilex paraguariensis plant was first discovered by indigenous Guaraní people who lived in what is now known as Paraguay. For centuries, it was consumed by indigenous tribes for cultural and spiritual reasons, as well as its purported medicinal effects.

The Guaraní people reportedly first chewed the leaves and stems of the plant, but then began steeping them in water to create a tea-like beverage. This would be brewed in clay pots or hollowed and dried gourds, and drunk using hollowed-out sticks as straws.

However, when European colonists arrived in Paraguay in the mid-1600s, the consumption of yerba maté was initially forbidden – largely because European colonial powers deemed the plant to be addictive.

In the years that followed, however, European colonists reversed the ban on consumption and forced enslaved native people to increase production. The first commercial trade route for yerba maté was established in 1645, allowing dried leaves and stems to be exported to European countries.

With consumption of yerba maté increasing – both domestically and abroad – it became one of the colony’s biggest cash crops. However, this growth came at the expense of exploiting indigenous people. Production then began to steadily increase in neighbouring countries, such as Argentina and Brazil.

In the late 1700s, European colonists were expelled from Paraguay, which meant many yerba maté plantations were abandoned, and in turn, production started to decline. 

Following a devastating war in Paraguay from 1864 to 1870, Argentina and Brazil annexed some of the country’s land, which included major yerba maté-growing regions. This meant Paraguay’s production came to an end, while both Argentina and Brazil began to grow and export more.

Understanding its cultural significance

Yerba maté has deep rooted histories in several different cultures in South America. 

According to Statista, Argentina produced more than 837,200 tonnes in 2019, while the National Institute of Yerba Maté claims 100 litres of the beverage are consumed every year per capita. Brazil, meanwhile, is the world’s biggest producer of maté based on statistics from the Food and Agriculture Organisation of the United Nations.

Callum Berry is the owner of Anam Mate, a yerba maté importer in the UK. 

“Drinking yerba maté is culturally significant [in some South American countries],” he says. “People grew up drinking it and still drink it today – it’s part of their tradition and heritage.”

For centuries, the drink has been prepared and consumed communally. Following on from the colonisation of native Paraguayan people, gauchos (who are considered to be South American cowboys) preserved the tradition of sharing yerba maté among friends and family. 

Andrés Puras Fernández is from Chile and runs a yerba maté Youtube channel. He tells me the beverage is still consumed via traditional means across South America today.

“In supermarkets and homes alike in Argentina, Brazil, and Uruguay, you will see yerba maté products,” he says. “You’ll find people drinking it in many places.”

However, both Andrés and Callum mention that the drink isn’t as popular elsewhere in the world, but say that demand seems to have increased in recent years. In fact, it is also commonly consumed in Lebanon, Syria, and other parts of the Middle East (mainly by Druze and Alawite people), but this is largely linked to historic migration from South America.

Andrés specifically mentions that his YouTube channel saw a significant increase in traffic during the pandemic, and that yerba maté’s popularity among professional UK football players could be attributed to overall rising demand.

“It’s not going to appeal to everyone because some people may want a more quick and convenient beverage,” he says. “But the traditional way of consuming yerba maté aligns with my own personal values – to slow down and take the time out of your day to enjoy it.” 

This idea is somewhat similar to the Slow Food philosophy, which embraces the idea of taking time to enjoy food and beverages – including coffee.

How do you prepare yerba maté?

Traditionally, dried yerba maté leaves are placed in a gourd. You then add hot water (which needs to be lower than boiling temperature, otherwise it could damage the brewing vessel) and allow the leaves to steep for a few minutes.

Once brewed, yerba maté is usually consumed through a bombilla, which is a metal straw containing a built-in filter. The gourd can then be refilled with water as often as needed or until the leaves have lost the majority of their flavour.

Callum tells me that while some consumers today opt for glass or steel brewing vessels and straws, many still prefer handmade gourds and bombillas made from natural materials. These can include certain types of woods, such as Palo Santo, or can even be made from hollowed, cured, and dried calabash gourds – a member of the squash family. 

Many people believe that drinking yerba maté from a traditional gourd imparts more flavour to the beverage, and ultimately enhances the overall experience.

“Compared to drinking from a mug, using a traditional gourd has far more cultural significance,” Callum explains. “You have to take care of your gourd, so the connection you have with it is unique.”

Andrés tells me that there is a culture of yerba maté enthusiasts.

“For people who really enjoy the beverage, they sometimes make their own gourds, bombillas, and other accessories because the culture is interesting to them,” he says.

Victoria de la Torre is the founder of SouthmaTea, a yerba maté supplier based in Buenos Aires, Argentina. She tells me that children drink maté in schools in Argentina, often adding milk and sugar to “make it more pleasant” for less developed palates.

Andrés says that climate can influence how people prepare yerba maté. For example, in countries which experience longer periods of warmer weather, many people choose to brew the beverage using cold water – which undoubtedly affects total brew time and the extraction of flavours.

Describing its flavours

“Bitter” is often a word used to describe yerba maté, but Victoria says that its flavours can vary according to factors such as origin and drying methods.

“Similar to coffee and wine, the flavours can vary depending on the terroir where it was grown,” she explains. “Some can have a more earthy flavour, while others can taste more complex, spicy, and bittersweet.”

She adds that Argentinian maté is usually grown in mineral-rich soil in the country’s rainforest, before the leaves are dried over fire, which can give it some smoky notes.

Andrés agrees, saying that once you become familiar with the flavours of maté, you are more likely to know where it was grown – much like with single origin coffees. He finds that Argentinian yerba maté is sweeter, making it a popular choice for first-time drinkers. 

Health benefits – and risks 

Around the world, many people drink yerba maté for its supposed health benefits. 

Clinical research has found that consumption of maté is associated with a number of positive effects, such as weight loss and protecting the immune system. Moreover, it contains several antioxidants such as saponins and polyphenols, which have certain anti-inflammatory and cholesterol-lowering properties.

However, these health benefits vary according to how much yerba maté you consume and how you drink it, as well as how the leaves are dried and processed.

“There are many varieties of maté,” Callum says. “Some are weaker-tasting, while others are stronger.

“Because it can be consumed over longer periods of time, it doesn’t result in a caffeine rush,” he adds.

“Yerba maté can be compared to coffee in terms of caffeine content,” Victoria explains. “It can be consumed throughout the day and it can help to keep you alert and energised.”

Typically, a 150ml serving of yerba maté contains about 80mg of caffeine, but different varieties can have varying amounts of caffeine. However, continually adding more water to the drink means caffeine intake can increase significantly.

Additionally, the stems and leaves are often dried over fire, and some sources suggest this can form polycyclic aromatic hydrocarbons. These are known to be carcinogenic, but more clinical research is required to scientifically verify any purported health risks and benefits of yerba maté. 

The rise of RTD yerba maté

Andrés says that while more traditional methods of consumption may not appeal to the majority of people, the increasing diversification of yerba maté products and preparation methods is helping to make the drink more popular. 

“In the US, some people brew it in a French press,” he says. “RTD yerba maté-based energy drinks are also becoming more popular, which can also include fruit to create different flavours.” 

There are a number of RTD canned maté products now available, particularly in the US and Europe. One prominent brand is Guayakí, which was first established in California in 1996. In addition to selling loose leaf yerba maté, the company also sells canned and carbonated maté beverages.

In 2021, the Coca-Cola owned subsidiary Honest Tea launched a RTD yerba maté drink, which included a number of different flavoured options. 

Callum also notes the variety of sweetened single-serve maté bags now available on the market for those looking for more convenient preparation methods.

In regards to its market potential, Andrés says that yerba maté is typically cheaper than coffee, which could help it to become more popular. However, he points out that because of the small number of maté-growing countries, it’s unlikely that production could scale significantly.

Callum believes that there needs to be a distinction between traditional yerba maté and RTD options – largely because they offer different experiences to consumers.

The rich history of yerba maté undoubtedly makes it a culturally significant drink for many people in South America. For more traditional drinkers, the ritual of preparing and sharing maté with friends and family is vitally important.

However, with the growing number of maté products available around the world, it’s clear that more modern ways of consuming the beverage are also becoming steadily popular.

“More people should try it,” Andrés concludes. “It’s an interesting drink with a lot of traditional heritage, but it isn’t valued enough.”

Enjoyed this? Then read our article on what is a matcha latte?

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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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To address this problem, some coffee businesses are opting for more sustainable approaches to waste management, including circular economy models. These environmentally-friendly practices can vastly reduce waste, among numerous other benefits.

As part of this movement, a growing number of coffee shops are choosing to go “zero waste”, but what exactly does this mean? And is it achievable? I spoke with two coffee sustainability experts to find out more.

You may also like our article on how coffee shops can reduce single-use cup waste.

What does “zero waste” mean? 

With more and more consumers focusing on sustainability in the coffee industry, the term “zero waste” has become somewhat of a buzzword over the past few years. But what does it actually mean?

Essentially, the concept of zero waste is based on the elimination of waste, mainly through reusing and recycling products, materials, and packaging. According to the Zero Waste International Alliance, zero-waste practices must reuse, recover, or recycle these items “without burning them and without discharges to land, water, or air that threaten the environment or human health”. 

Ultimately, the end goal of zero-waste practices is to prevent the production of waste altogether. This is a daunting task considering that a staggering 91% of all plastics ever produced haven’t been recycled – ending up in landfills and oceans around the world instead.

It’s unclear as to when the term “zero waste” was first coined, with some reporting that its origins trace back to the 1970s. The chemist Paul Palmer is believed to have first used the term while discussing how to reuse “clean” waste chemicals produced in Silicon Valley, as opposed to using them once before disposing of them. Palmer later went on to become the founding director of the Zero Waste Institute.

In 1997, however, California’s Resource Recovery Association announced its “zero-waste” goal as part of its agenda for the new millennium. This is widely considered to be the first implementation of official zero-waste management practices in the US.

Despite the lack of official definition or certification, zero-waste hospitality businesses are starting to become more popular in countries around the world. This movement is largely driven by the ever-growing demand to reduce (or eliminate) levels of waste produced from coffee businesses – including single-use cups, lids, packaging, napkins, and straws.

Is it possible for a coffee shop to be zero waste?

In theory, for a coffee shop to use the “zero waste” label, it shouldn’t produce any waste at all. 

However, in practice, this can be anywhere from difficult to impossible. This is because coffee shops generally produce significant amounts of waste – from takeaway cups and lids to leftover milk and used coffee grounds. Beyond that, you also have the packaging the products came in, such as cardboard and plastic.

Marion Vignot is the General Manager of Responsible Cafés, a non-profit organisation in Australia which supports coffee shops transitioning over to more sustainable business practices. 

She says it’s impossible for a coffee shop to be fully zero waste. Instead, she believes cafés should focus on ensuring that as little waste as possible goes to landfill.

“The focus should be on using products and materials that are reusable rather than disposable,” she tells me. “It’s about creating a community of people with similar mindsets.”

Lenka Kriz is a co-owner of Cat & Cow Coffee in New South Wales, Australia – a zero-waste coffee shop she co-founded with her husband in 2019. 

“[For a coffee shop], zero waste means minimising waste wherever possible,” she says. “It’s about trying to avoid creating unnecessary waste.

“For us, this ranges from refusing any leaflets or samples we are offered to communicating with our suppliers about reusing and returning packaging when possible,” she adds. “We also use compostable and recyclable items, so our landfill bin is only a quarter-full every two weeks.”

Ultimately, zero-waste management practices can vary widely from one coffee shop to another. The extent of these practices can depend on a number of factors, such as location, menu items, supplier partners, and number of staff.

Weighing up the pros and cons

Although the concept of zero waste can be appealing to consumers – particularly younger demographics – some coffee shops are reluctant to adopt zero-waste practices for several reasons.

Careful planning and extensive investment are required to become a zero-waste coffee shop. This can include staff training, replacing certain equipment with more sustainable alternatives, and informing customers about new systems like reusable cup schemes.

“Some business owners think it will be expensive, but that isn’t necessarily true,” Marion says. “Others may be unable to, mostly because they’re part of a bigger coffee company and need to follow company policies.”

Lenka tells me that in her experience, implementing more zero-waste practices in her business was a personal choice.

“My husband and I had been adhering to zero-waste principles in our personal lives three years prior to opening Cat & Cow Café,” she says. “I worked as a barista and coffee shop manager for more than six years. 

“The closer we came to opening Cat & Cow, the clearer it was that we couldn’t operate it without representing our core values,” she adds.

Despite the challenges, there are clear benefits to including more zero-waste management practices in your coffee business.

“It’s an effective way to act on climate change and have a broader impact,” Marion explains. “Zero-waste coffee shops should feel good about the efforts they are making, while also promoting a zero-waste culture and encouraging consumers to do the same.”

In order for a coffee shop to successfully adopt more zero-waste practices, customers need to be onboard with the changes as well.

Lenka explains that while she was initially unsure how customers would react, they have mostly been accepting. 

“The response has been overwhelmingly positive,” she tells me. “On our opening day people brought their own reusable cups. 

“We don’t offer disposable cups, so some customers left without coffee,” she adds. “But the majority of our customers have remained loyal to us and we have created a strong community.”

In fact, research suggests that implementing zero-waste practices can actually increase a coffee shop’s appeal to customers. According to a UK survey on consumer shopping preferences, more than half of people surveyed were interested in food and beverage businesses which include zero-waste practices. 

Moreover, 37% of people were interested in food products made using upcycled ingredients. Alongside this, 43% wanted their purchases to be more sustainably packaged – indicating a growing interest in zero-waste products and packaging.

Alongside customers, coffee shop staff also need to support the adoption of zero-waste practices.

“More people are looking for work that aligns with their own values,” Lenka says. “We attract staff who are more environmentally conscious, so our staff turnover rates are generally lower.”

Implementing zero-waste practices in your coffee shop

It can be daunting to know where to begin when implementing zero-waste targets across your coffee business.

“It can be overwhelming to find the right information as waste disposal rules can often change,” Marion says.

For coffee shop owners who are unsure of how to make the initial necessary steps, she recommends doing some research beforehand. Marion suggests contacting the nearest waste disposal authority to get a better understanding of which materials and items it collects, or even connecting with zero-waste lifestyle bloggers.

However, she emphasises that it’s important to be critical of the information you receive – especially from online sources.

Once coffee shop owners feel more informed, Lenka says they can assess which items or materials can be recycled or composted instead of being sent to landfill. 

“When I managed a coffee shop, around 95% of the waste going into the landfill bins was actually compostable or recyclable,” she says. “This included used coffee grounds, paper, bags, and food leftovers, which can all be composted. 

“Milk bottles, cartons, and some soft plastics can also be recycled,” she adds.

But in order to ensure that as little waste as possible is sent to landfill, it must be disposed of correctly.

“Many packaging suppliers label their products as compostable without explaining that they require specialised facilities to dispose of them,” Marion explains. “Some coffee shop owners use compostable cups, but they’re not aware that they are industrial compostable-certified, [which means they need to be sent to a composting plant].”

If not disposed of properly, even biodegradable and compostable materials can remain intact for hundreds of years and release harmful gases, so correct disposal of waste is essential.

No matter which zero-waste practices you implement in your coffee shop, you need to effectively communicate them to customers so they know what to expect. This can range from telling them to bring their own container when purchasing retail coffee beans to informing them how to correctly use the waste disposal systems.

“The wait time for food is usually longer because our menu items are made from scratch,” Lenka says. “For people coming into our café for the first time, communication is so crucial. 

“It might take longer for them to receive their order, but you can take the time to inform customers on the benefits of being zero waste,” she adds.

Although operating a fully zero-waste coffee shop is something of an impossible task, implementing more zero-waste practices is certainly achievable for many coffee businesses.

The benefits of doing so are undeniable, but one thing is clear: any transition like this will require extensive investment, time, and commitment.

Ultimately, for business owners who are interested in being more sustainable, small steps can make a huge impact.

Enjoyed this? Then read our article on how to create a coffee shop food menu that minimises waste.

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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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Seasonal signature drinks have also become commonplace in coffee shops across the world. One of the most prominent examples is the pumpkin spice latte (popularised by Starbucks) which is now found on menus in specialty coffee shops throughout autumn and winter.

For many coffee shop owners, including seasonal food and beverages is essential to boost sales and maintain customer interest. But what factors need to be considered when designing a seasonal menu?

I spoke to two coffee shop owners and a head barista to better understand what goes into designing an autumn menu. Read on to find out what they told me.

You may also like our article exploring the syrups & flavourings market in the coffee sector.

Why have a seasonal menu?

A number of studies have found that seasonality has a significant impact on consumers’ purchasing decisions. Geographical location is an important consideration, as winter and summer occur at different times around the globe.

For example, in northern countries such as the US and the UK, autumn and winter run from September to March (although the exact duration depends on your region). However, in southern countries such as Australia and South Africa, summer takes place during the same period.

Colin Brown is the head barista at Bad Habits Coffee in Kildare, Ireland. He tells me that it’s important for coffee shops to change their menus according to the season.

“It helps to keep customers interested as it builds anticipation,” he explains. “It also allows them to try new drinks and flavours that they might not normally experience.”

Research also suggests that seasonal food and beverages promotions tend to be taken up by more consumers than general promotions – meaning there could be a significant increase in sales. 

What’s more, seasonal menus can also be more environmentally-friendly as they typically incorporate ingredients that are more readily available on a local level.

Holly Watson is the co-founder of the Zero Waste Company in Tunbridge Wells, UK. She believes that seasonality goes hand-in-hand with sustainability.

“Coffee shops should focus on using seasonal produce all year round and change their menus accordingly,” she says.

Sarah Turner and Eve McPadden are the co-owners of the Hive Coffee Company in Tyne & Wear, UK. They agree with Holly, saying they take a similar approach.

“Seasonality in our menu promotes using products that are the best quality for that time of year,” Sarah explains. “This makes us more aware of what ingredients are available to us, which helps us build our menu.”

As consumers become more sustainability-focused (largely millennials and Generation Z) with their purchasing habits, the seasonal availability of ingredients also becomes a more important consideration for coffee shop owners.

Autumn coffee shop trends

In general, food and beverage trends throughout autumn months largely remain the same, as customers tend to opt for similar menu items. 

Beverage company Kerry’s 2021 Art of Taste & Nutrition: Autumn Beverages report found traditional seasonal flavours – such as chocolate, cinnamon, and gingerbread – were the most popular during these months.

Naturally, winter spices in beverages are also popular on autumn coffee shop menus . Some of these flavours include chai, anise, cloves, and cardamom – all fragrant or “warming” flavours.

“These favourite flavours help our shop to transition through the seasons, marking certain annual milestones that consumers expect from us,” Sarah says. “There are certain menu items that people expect from coffee shops at certain times of the year which are essential to provide.”

Holly tells me that colder weather influences the food and beverages that consumers order.

“In autumn and winter, customers want hearty and warming foods,” she says. “We re-introduce soups, stews, chilli, and nachos to our menu, as people want comfort foods that are filling and warm.” 

Colin agrees, saying that seasonal menus are often associated with nostalgia and comfort.

“An autumn menu should trigger feelings of warmth and comfort, as well as making customers feel optimistic about the season ahead,” he says. “Our campfire hot chocolate includes a smoked marshmallow which we think triggers memories of fires on winter nights.”

For coffee shops serving alcoholic beverages, apple, pumpkin, cinnamon, and dessert-inspired flavours are notably more popular throughout autumn and winter. Alongside coffee, pairing these flavours with whiskey, wine, beer, and cider can create high-quality seasonal signature beverages.

While more indulgent flavours remain popular throughout autumn, Covid-19 has accelerated the demand for more functional beverages. As consumers had more time to focus on health during the pandemic, interest in functional ingredients during colder months has risen considerably. These include flavours such as turmeric, ginger, cranberry, lemon, chamomile, orange, eucalyptus, and rose hip. 

Tips for designing an autumn menu 

Although most coffee shop menus will largely depend on the ingredients available to each store, there are a number of ways for owners to design an autumn menu that best suits their business.

“We’re mindful to not have too much choice, as confused customers will be overwhelmed and may not buy anything,” Holly tells me. “Limiting a seasonal menu to only have four or five food and beverage items is important.”

To do this, coffee shop owners can temporarily remove seasonal summer beverages from menus – even if they were popular among consumers.

“Keeping a popular summer item on the menu during winter is an easy trap to fall into,” Holly explains. “As long as there are other alternatives, customers will buy them.

“However, having a dish or beverage on the menu that’s no longer in season often doesn’t make financial sense for a coffee shop owner,” she adds.

Sarah and Eve say that incorporating seasonal flavours into existing menu items can maintain interest from consumers.

“Before designing an autumn menu, we trace everything back to what fruits and vegetables are available,” Sarah says. “We include old favourites with a few fresh seasonal ingredients.”

Holly tells me that monitoring sales of seasonal dishes and beverages is essential in knowing which menu items work well for each coffee shop.

“Data-driven reports will show you which items have sold well and which haven’t,” she explains. “Reports can provide key insights for next year’s menu.”

Colin adds that while sales reports and customer feedback are useful, social media is another great way to help coffee shop owners gauge which menu items are most popular.

Eve agrees, saying: “Social media is a helpful tool to see which coffee beverages create a buzz during autumn.”

In 2021, social media analytics company Sprout Social found that between August and September, pumpkin spice was the most talked about seasonal flavour on social media – despite the fact that Starbucks had just released a new seasonal flavour. 

Around 146,000 mentions of pumpkin spice drinks were recorded, compared to 24,000 mentions of their new Apple Crisp Macchiato beverage.

Keeping it simple

As with any big changes to menu items, coffee shop owners should discuss adding any seasonal beverages with their teams first and foremost. By doing so, they can plan how to prepare each item and assess how practical it is to create it.

“Any menu change must be fun, engaging, and easy to make in a busy environment,” Colin explains. “Practicality is key, so don’t take on too many drinks. 

“Any drinks you include on the menu must be prepared correctly and they should look like they do on your social media,” he adds. Ultimately, this means that baristas and kitchen staff need to prepare the menu items efficiently, but also to a high standard.

“You need to be considerate of staff and customers when you transition to a new menu,” Holly says. “If the menu item is too complicated or has too many elements, it will slow your service down. 

“Staff need to be fully on board with the changes,” she adds.

Lastly, Colin concludes that the menu should be interesting and fun – for both staff and customers.

“The process of drink development is fun, and it’s fun for the customers to try new things,” he says. “Everyone can get excited by the menu changes because they keep the job interesting.”

Designing an autumn menu may seem like a challenging task, but for coffee shop owners, it can be straightforward if kept simple. By sourcing local ingredients, incorporating seasonal elements into existing menu items, and clearly communicating ideas to staff, coffee shops can reap the benefits of an autumn menu.

By leaning on the global success of the pumpkin spice latte and other similar autumnal coffee beverages, coffee shop owners can satisfy customers and ensure their seasonal menus are both profitable and sustainable.

Enjoyed this? Then read our article exploring seasonal coffee blends.

Photo credits: Hive Coffee Company, Bad Habits Coffee

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It’s believed that the first coffee vending machine was invented in the US in the late 1940s, which ground and extracted hot coffee to order. Ready-to-drink coffee vending machines were also popular in Japan around the same time, and remain so today.

In the years since, these machines have developed to include more customisable options, such as a wider range of coffee beverages, a variety of milk options, and additional flavourings.

So where is this market heading as the demand for both convenience and quality continues to increase? I spoke to three industry professionals to find out more about the self-serve coffee market.

You may also like our article on how automation is shaping the coffee industry.

What are self-serve coffee machines?

Rudimentary self-serve food and beverage machines have been around for decades, but coffee vending machines are newer in comparison.

The Kwik Kafe is believed to be the first-ever hot coffee vending machine. It mixed instant coffee and hot water in a matter of seconds, and the inventors claimed it could prepare around 250,000 coffees per day.

Following on from its launch, coffee vending machines quickly became much more popular. It’s estimated that by 1955, there were 60,000 of them in the US alone.

In the 1970s, the first electronic self-service kiosk was introduced in the US, which included a touchscreen interface. Since then, touchscreen kiosks have been a staple of places such as supermarkets, fast food restaurants, airports, and train stations.

Not only did these machines become popular with consumers because of convenience, businesses also used them to reduce labour costs. For instance, the cost to check in a passenger at an airport using a self-service machine is around US 0.14 cents, compared to US $3 when using a staffed desk.

In the coffee industry, self-service machines have evolved in a similar way, and many now offer touchscreens and contactless payment.

Some of the more prominent brands in the UK coffee vending machine market include Pret A Manger, Costa Coffee, and Lavazza. The food and coffee-to-go chain Pret A Manger partnered with JDE Peet’s to launch the self-service solution Pret Express in a number of UK businesses, including convenience stores and petrol station forecourts.

In July 2021, Costa launched its Express Hot & Iced Drinks Machine in the UK, which the company claims is the world’s first self-serve coffee machine that can deliver both hot and cold coffee drinks. The machine provides more than 500 customised beverage options – showing the importance of customisation in the self-serve coffee market.

What are the differences between self-serve and super-automatic machines?

Like self-serve coffee machines, super-automatics largely automate much of the process of brewing coffee. With both machines, the user selects their order, before the machine grinds and extracts the coffee, as well as steaming and pouring the milk. 

However, super-automatics are more often used by baristas than consumers. Therefore, they are more common in coffee shops as opposed to other businesses, like convenience stores and hotels. 

Furthermore, the quality of super-automatic machines is increasing, and they are subsequently becoming more common in the coffee sector, including in specialty coffee. Major coffee chains, such as Costa Coffee and Pret A Manger, are using more super-automatic machines in their stores – as well as self-serve machines in other locations.

Are self-service coffee machines popular?

According to Allied Market Research, the global self-service technology market is predicted to be worth US $88.33 billion by 2030, which includes coffee vending machines.

Covid-19 has also undoubtedly driven growth in the self-service coffee machine sector. Pret A Manger trialled its vending machines as a result of the revenue loss it sustained during the pandemic, when the chain closed many of its stores. 

Gerassimos Sarafoglou is the UK & Ireland General Manager for Jacob Douwe Egberts, who partnered with Pret A Manger to roll out its Pret Express machines. He explains how advancements in technology have helped to differentiate further between vending and self-serve machines.

“The quality of the coffee and the technology of the machine establishes a clear differentiation between branded self-serve coffee machines and more traditional vending machines,” he tells me.

“Consumer expectations for on-the-go coffee have evolved, with consumers wanting more ‘barista-style’ options available at more locations,” he adds.

Thanks to continued innovation, these machines are also increasingly offering a growing range of customisation options, including different types of milks and additional syrups.

“Self-service coffee machines can also operate 24/7, which makes them more cost-effective for businesses who are looking for additional revenue streams,” Gerassimos says. 

With permanent operational hours, self-service machines are significantly more convenient for consumers than coffee shops – one of the biggest drivers of their popularity.

Why is self-serve such an important market?

Convenience has become essential for consumers in recent years. Retail Insight Network found that up to 97% of consumers have abandoned a purchase at some point because they didn’t consider the service to be quick enough, regardless of how affordable the product was. 

What’s more, more than 50% of the people surveyed stated that most of their purchases are influenced by convenience as opposed to any other purchasing factor – highlighting the need for increasing convenience with self-serve coffee machines. 

Adrian Deasy is the founder and CEO of the automated drive-thru chain Octane Coffee in Milwaukee, US. He explains why self-serve coffee machines can also be beneficial for business owners.

“Most repeat customer purchase details can be saved to sales systems, so that the service can be much quicker than more traditional methods,” he says. “This allows us to operate much faster than a typical drive-thru.”

A general move towards automation

As well as other technological advancements in the self-serve coffee machine market, we’ve seen an increase in fully automated coffee systems, such as barista robots. These systems generally operate in a similar way to vending machines: the customer orders via a touchscreen or button, before a machine prepares their drink.

However, the consumer experience of purchasing a coffee from a self-serve machine and a robot barista are somewhat different. When ordering from a robot barista coffee shop, watching the drink being prepared and served is a significant part of the appeal. 

Emanuele Rossetti is the CEO of Makr Shakr, which manufactures robotic arms to be used as bartenders and baristas.

“For many years, technology has been used to assist workers in the food and beverage industry, but the pandemic forced many brands to look towards automated solutions,” he explains.

Automation has a number of benefits for coffee professionals. For baristas, automatic tampers and steam wands can not only reduce repetitive strain injuries, also help make beverage quality more consistent. 

Adrian tells me how Octane is a fully automated drive-thru chain.

“We have no lobby, no bathrooms, and no employees on-site,” he says. “All of our drinks are prepared by robot baristas in 30 seconds or less, including contactless pickup.” 

Contactless payment options also experienced a major uptake following on from the pandemic, mainly for health and safety reasons.

Despite the growth of automation in the coffee industry, it’s unlikely that self-service coffee machines or similar automated technology will completely replace baristas any time soon. 

Although convenience is more important than ever for consumers, personal interactions with baristas are important for many – and a key part of the customer experience.

“There will always be the need for a human aspect to our business because there are many variables affecting the customer experience that we need to control, otherwise there is the risk of a bad customer experience,” Adrian tells me.

The future of self-service coffee machines

As it stands, many specialty coffee shops and roasters will not likely invest in self-service machines, as the investment will be difficult to justify for any business which operates under a “craft coffee” philosophy.

“Large upfront investments are required as reliable automation that functions on a 24/7 basis all year-round is not easy to design or implement,” Adrian advises.

As well as this, the craft of roasting and making coffee is typically a significant selling point for many specialty coffee brands. In theory, this means interactions between customers and baristas are likely to be more valuable for their businesses than the novelty of a self-serve machine.

Despite this, it’s no doubt that automation in general is set to grow in the coffee shop sector. Research from World Coffee Portal found that one-third of UK consumers were open to a fully-automated coffee shop experience – highlighting the importance of technology in the sector.

However, for other coffee, hospitality, or retail businesses looking to offer a wider range of product options, self-serve machines could be a viable option.

The same research found that more than 80% of people surveyed wanted to recreate their usual coffee shop order when using self-serve machines. This means demand for higher-quality options could increase over the next few years.

Ultimately, the more innovation there is in self-serve coffee machine technology, the more options will be available for consumers – with convenience at the forefront of growth.

Self-service coffee machines have come a long way since the mid-1900s, with significant technological advancements like touchscreens and an increased variety of beverage options.

And with automation continuing to grow across the coffee industry, the potential for the coffee vending machine market to develop even further is significant.

Enjoyed this? Then read our article on how super-automatic espresso machines are evolving.

Photo credits: Makr Shakr

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