Key takeaways

• Candy and spicy, umami, and “newstalgia” are among the predicted flavour tendencies for 2026.
• Innovation in espresso processing has additionally created extra “unconventional” flavours.
• However most specialty espresso customers need consistency and reliability.
• Profitable flavour innovation, notably with limited-time drinks and co-fermented coffees, calls for high quality.

Latest analysis reveals that flavour tendencies have gotten extra “unconventional”. Mintel’s The Way forward for Flavours 2025 report highlights a rising urge for food for flavour experimentation, extra international influences, and a shift in direction of indulgence, amongst others.

The broader meals and beverage business is taking be aware. Canned water model Liquid Loss of life launched its limited-edition Deathberry Inferno final 12 months, combining strawberry and ghost pepper flavours. The one-time drop was clearly designed to go viral, but it surely additionally demonstrates the recognition of the candy and spicy (or “swicy”) flavour development. McDonald’s CEO Chris Kempczinski lately predicted this development will acquire momentum in 2026 – an indication that buyers have gotten extra adventurous with flavour discovery.

In recent times, specialty espresso has additionally skilled its personal wave of flavour innovation. Co-ferments, most notably, are difficult conventions in an business that sometimes values readability and steadiness. Furthermore, fermented tasting notes that had been as soon as thought of defects by some Q graders, notably in Western markets, at the moment are extra frequent worldwide.

As tendencies align throughout the espresso and beverage industries, specialty espresso manufacturers must query whether or not flavour innovation feels pure or compelled. Specialty espresso customers definitely demand new flavour experiences, however novelty can’t outweigh consistency and high quality.

You might also like our article on why umami flavours in espresso proceed to be useful.

Customers have gotten extra adventurous – however in addition they demand familiarity

Publish-pandemic, there have been two polarising shopper tendencies within the meals and beverage business: a requirement for familiarity and luxury, alongside curiosity in additional experimental flavours.

The explanations for the divide are associated to psychological well being and earlier publicity to totally different worldwide cuisines. Within the UK alone, one in 9 adults reviews feeling excessive ranges of stress day by day, prompting many to hunt nostalgic, conventional flavours that provide a way of escapism. 

Concurrently, social media exposes extra individuals to a wider vary of world cuisines, encouraging them to attempt components and flavours they haven’t skilled earlier than. Mintel’s report discovered that 34% of Australian and 33% of Thai customers, in addition to individuals in China and South Korea, specific curiosity in making an attempt flavours from different cultures.

In response, the broader beverage business is utilizing novelty as a strong advertising software. Oatly’s 2025 lookbook, for instance, featured Tomato Vine Soda Floats and Miso Maple Lattes – a nod to umami-forward flavours that buyers in Western markets could also be unfamiliar with.

The espresso business has mirrored this development towards novelty in a number of methods. Cafés now experiment with salted cheese foams, cereal-infused milks (impressed by Momofuku’s Milk Bar), fruit-forward espresso drinks, tea-and-coffee combos, and alcohol-infused lattes.

On the similar time, producers are driving innovation in managed, intentional fermentation. Co-ferments, the place espresso is fermented with exterior natural substrates like fruit and mosto, are an opportunity to attempt flavour profiles beforehand not potential – typically described as “fruit bombs”.

These merchandise supply an opportunity for virality, to generate curiosity, and have a good time the variety of world flavours. However in addition they immediate concern that “unconventionality” turns into the first promoting level. In specialty espresso, an overreliance on this dangers eroding shopper belief. 

“Some customers are looking for one thing totally different – thrilling flavours and inventive concoctions,” says Spencer Turer, the top of high quality assurance at personal label roaster Pan American Espresso Co. “Others, nevertheless, contemplate their espresso to be ritualistic, looking for the identical flavours, with the identical depth and power every single day for consistency and familiarity.”

The right way to steadiness innovation with flavour consistency in espresso

Regardless of the rising presence of experimental flavour tendencies in espresso, most customers proceed to demand familiarity: whether or not via milk-based drinks, “conventional” flavours like vanilla, or reliable origins like Brazil, as an example.

“Esoteric and inventive flavours might seize customers’ consideration, however there’s a distinct distinction between securing the primary sale and receiving optimistic feedback with buying repeat enterprise as a result of the espresso is scrumptious and customers need extra,” Spencer explains. 

Three components that underpin the significance of consistency typically play a task in shopper buying selections. First is emotional connection; seasonal drinks reminiscent of the pumpkin spice latte display the facility of flavour-linked reminiscence and luxury.

Second is acquainted flavours. Clear washed coffees like Colombian Milds act as a secure reference level within the period of fermentation-heavy processing experimentation.

And third is reliability. Wholesale accounts and customers worth coffees that carry out constantly throughout totally different brewing strategies, reminiscent of Brazilian naturals and balanced blends.

As specialty espresso’s “center tier” (84-86 level coffees) – sitting between on a regular basis blends and premium micro-lots – thins out, investing in reliable, constant coffees turns into all of the extra essential. 

Nonetheless, this doesn’t imply that roasters and low retailers can’t push boundaries. Creativity is welcome in specialty espresso, however partaking with customers concerning the extent of flavour innovation – and whether or not it has a ceiling – can result in extra optimistic responses.

“Prospects want to provide permission to experiment,” Spencer explains. “Some roasters and cafés might have to think about variations in shopper behaviour between weekdays and weekends, or between morning commutes and evenings, to assist establish when and how one can current new merchandise and inventive flavours.”

Roasters and cafés also can profit from taking a extra strategic strategy to flavour experimentation, quite than merely pushing for innovation for its personal sake.

“Furthermore, flavour innovation ought to at all times have a enterprise consideration, not simply likeability,” Spencer provides. “Will the brand new espresso or drink deliver incremental enterprise, or simply unfold the identical complete income throughout extra merchandise, decreasing the overall quantity for every? Assume by way of stock, return on funding, and product profitability.”

As specialty espresso evolves, few dispute that flavour experimentation retains it culturally related and commercially dynamic. However most additionally agree that the basics stay unchanged: consistency is the precedence.

“Encourage customers to attempt new coffees and discover totally different flavours, and recognise their enthusiasm, however don’t assume that they’ve the identical vocabulary and understanding as we do,” Spencer concludes. “Let the espresso promote itself, and supply samples. And bear in mind some clients simply need a good cup of espresso with out the backstory and rationalization of provenance.”

Cleanliness, consistency, and reliability proceed to outline specialty espresso. Innovation, when guided by intention and communicated actually, can complement these foundations quite than exchange them.

Loved this? Then learn our article on how espresso retailers can faucet into meals tendencies.

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