Lion King: Six coffee trends in 2017

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The solar terms have passed Lesser Heat, and this year is also halfway through.

After coming back to Taipei, I also went to many cafes, regardless of whether they opened a new or old love, or chose a new location for a makeover. The vigorous development of various features really applauded Taiwan coffee. Not to mention the third generation of coffee, Taiwan's boutique coffee has long been no longer just the pursuit of local culture, only concerned about the manor, diversified tentacles have long entered the circle of life of you and me, integrated into the community, and become consumers.

Of course, the coffee generation is moving, there are still changes in the trend, if 2015 to 2016 is the booming period of independent cafes, then 2017 is a new turning point. I have observed six coffee trends in 2017, perhaps not just in the coffee circle, but in the restaurant industry as a whole.

1. Xiaoping number and the prosperity of take-out bar

Apart from the fact that there has always been a large proportion of Xiaopingji takeout in chain stores, from the second half of 2016 to 2017, Xiaopingji independent coffee shops, whether they are drinks or take-out bars, have begun to spring. even cafes with seats have many small cafes with 5-10 people.

There will be this trend on the one hand, cost considerations, in the case of high rent, expensive equipment and high-end food costs to make a choice, some shops choose Xiaopingji coffee shop, some choose to open take-out in the business district, and some compromise to choose the form of drinks or stores, in the limited resources to make the most suitable choice.

On the other hand, perhaps the style of Japanese cafes has been blown into Taiwan, especially since the new wave of Japanese cafes has a large proportion of small hills, small space but strong design texture. Under the limited funds, it is impossible to design a high-rise and beautiful coffee shop, but a beautiful coffee shop can be born at the corner of the street.

two。 The rise of coffee ice drink special features

If you are tracking food and beverage information, you should be able to find that coffee drinks this summer have become rich and varied, no longer just iced coffee or ice droplets, but also devote all their efforts to developing new products, from ice brewing and cold soaking to nitrogen coffee and coffee bubbles, not only the coffee itself, but also the appearance of the overall design and cup creativity.

Perhaps coffee makers are beginning to find that consumers are not only focused on coffee flavor, but also looking for a pleasant consumer experience, along with this demand, coupled with the promotion of social media, coffee drinks will have any new products to look forward to.

3. The rich changes of the take-out cup

Five years ago, take-out coffee only required strong and mellow coffee. Two or three years ago, take-out coffee began to have a beautiful appearance. In 2017, take-out coffee began to have a beautiful appearance. As long as the take-out bar began to work on the outside of the cup, from text, logo to color matching, and finally to consumers' hands is a beautiful cup of coffee, showing a very simple wind or gorgeous wind.

Of course, I don't know how long this trend will last, but where will the next wave of fashion go from inside the cup to the top of the cup and out of the cup?

4. A variety of coffee extraction methods

Two or three years after the rise of hand-brewed coffee, many people are not used to light and multi-level styles and begin to pursue coffee with a more balanced and mellow taste, whether it is changing the extraction method on hand-brewed coffee (such as spoon stirring), or even giving up hand brewing. instead, use Philharmonic pressure, filter pots or Turkish pots that are different from hand brewing.

With the evolution of the coffee generation, more special extraction tools are bound to be born, and automation will definitely be the next trend. at that time, baristas may quit brewing and act as a bridge with consumers, which is definitely worthy of baristas' vigilance.

5. The rise of coffee studios

Many baristas do not have a large amount of money to open a store and set up a personal studio under cost considerations, whether it is bean baking, teaching or brand and store planning. Although it is not put into the front line to directly face to face with consumers, but it is the proper use of network resources and brand marketing ability, the studio has another blue ocean market.

These studios do not directly face consumers and may have coffee machines or bars, but they are not used to deal with a large number of customers, but to test the communication between products and the industry. Of course, some studios have a good texture, and some are really just humble spaces.

6. Brand combination and alliance of different industries

When coffee shop owners find it hard to get back to money by simply selling a cup of coffee, coffee shops no longer only sell coffee these days, whether it's the most traditional dessert, to egg cakes, curry rice, Shanghai spicy noodles, and iced ice. and some cafes use a combination of brands, and almost any meal you can think of can be found in the cafe, maybe even Steamed Rice with Red-Cooked Pork.

When the combination between the catering industry is no longer rare, coffee comes out of the restaurant and into barbershops, pharmacies, clothing stores, hotels and motorcycle shops. Some entrepreneurs combine their own industry with coffee, while others upgrade the original space through the in-store model, allowing consumers to jump out of their old impressions and produce new sparks.

As for whether such a combination can be 1: 1 > 2, it is worth observing.