Regardless of the taste, creative coffee has played a "genetic mutation" rhythm.

What kind of creative coffee can attract the attention of consumers? Taste, level, decoration? No, it's outrageous, fei, chang, li.

In recent years, driven by consumers' strong curiosity, creative coffee has played a "genetic mutation" rhythm. We do not pursue the taste of creative coffee, as long as it is outrageous, it will be hot for a while.

Over the past few hundred years, people have begun to add other foods that dilute the bitterness of coffee in order to make the taste of coffee more acceptable. Since a Viennese added milk to his coffee in 1683, coffee is no longer just black coffee. With the evolution of the times and the abundance of food, people began to try to add ingredients other than milk to the coffee. Sugar, cocoa and cream have also become the soul of coffee.

It was not until 1950, when an Irish bartender took the lead in mixing whisky with coffee to make the classic Irish coffee, that people gradually tried to add other drinks that could make the coffee richer and taste more shocking. but still retain the coffee flavor of the prepared drink. Although Irish coffee is a classic drink, it was not very popular when it was launched at that time, because not many people can make Irish coffee well, so Irish coffee is a special style of wine coffee that can not be found.

Since not everyone can make good coffee and become a classic brewed coffee, and not everyone can accept alcohol, in order to meet consumers' pursuit of new tastes, while ensuring that each brewed coffee can retain the taste of coffee, there are other different feelings, so there is an ever-changing "milk coffee". From the addition of traditional flavors of ice cream to the subsequent derivation of plant milk and then to the subsequent flavors of syrup, coffee has been made without milk and sugar for decades.

Until nearly a decade, the gradual rise of coffee in China, these conventionally prepared coffee can no longer be unique and novelty-seeking psychology of consumers, so began to appear Chinese special coffee. At the beginning of the special tone is still relatively mild, combined with Chinese characteristics of tea, can protect the unique flavor of coffee, but also drink out the fragrance of tea.

Gradually, the hierarchical flavor of this special flavor no longer attracts consumers, so they begin to add all kinds of fruits and fruit juices to make the special coffee produce obvious levels. Good-looking, good-looking photo. However, with the major coffee shops have launched fruit juice special coffee, the addition of fruit juice is also more and more abundant, coffee in the special inside also gradually become a supporting role.

But the juice alone was not enough, so we began to abstract the special coffee. For example, the use of a variety of band names, book names of special coffee, these are a collection of each creative barista inspired from a place, through different fruits and spices to mix their own inner feelings, so that consumers can also think of the idea of creating this cup of barista when drinking this cup of coffee. If you don't have get, you don't understand this cup of coffee, so soon, these abstract special coffees fade away.

This is followed by the era of special coffee that can be felt by all consumers. How to make consumers resonate? "Localization" is the most direct way. Combine the local flavor / ingredients with coffee, so there are pickle American style, tofu pudding latte, soy sauce latte, pepper American style. Baristas have created a new path for foods that ordinary people don't seem to be connected to.

Although it has attracted the attention of consumers, people are still not attractive to these, because a lot of special coffee photos can not see the characteristics of this cup of coffee! So in order to have a greater impact on vision and taste, those more bizarre combinations began to appear! For example, sausage special, pig foot ginger special, cold rice dumplings special, Tomatoes on sticks special. These special coffees are generally matched with corresponding ingredients, so that the overall taste of the coffee can also be integrated with the taste of the ingredients themselves.

But this little bit of food can not feed consumers. Then began to appear tortoise Ling paste Chinese wolfberry latte, tofu pudding latte, bowl cake latte, wine ball latte. I'm not afraid that you won't drink, just that you won't have enough to eat! Coffee is no longer coffee, special is no longer special, they are more like a dish!

The emergence of special coffee was originally intended to make coffee acceptable to people who do not like coffee, but now special coffee has coffee but does not taste like coffee. Why did it come to this? some special coffee developers said: people's tolerance to the taste of coffee is still relatively weak. People need caffeine and need to socialize through coffee, but they do not want to drink coffee with a little bitterness. I also hope that there are novel things to post to discuss, so it doesn't matter whether there is coffee taste or not.

Now the development of special coffee is no longer to make more people accept coffee, but even people who have nothing to do with coffee can still be curious about these strange creative special products. But this does not make consumers interested in or even disgusted with special coffee. Because of the production of some special coffee, the ingredients do not match the taste of coffee at all, there are mixed feelings in the heart of drinking, and the price is not cheap, which makes special coffee more and more cautious.

From many netizens' discussion on special coffee, we can see that the "genetic mutation" of special coffee has not made more people accept coffee, and many people have questioned the problem of proper matching of ingredients and coffee. In order to improve the appearance and characteristics of the products, we do not hesitate to give up the collocation of taste, and use all kinds of unreasonable collocation to create outrageous products in exchange for the one-time consumption of a small number of consumers.

Products without repurchase rate are destined to be replaced and will not be remembered. The cost of a creative coffee research and development is also very expensive, long-term research and development can not recover the cost of the drink, is only a loss-making investment, people will not remember a coffee shop because of the temporary flow. Such a fast iteration, can not make a store can be remembered for a long time, only the exact production of a product, can accumulate a good reputation.

Creative coffee can be a sign of a store or a stumbling block. Good word-of-mouth needs good products, and good creative coffee also needs to consider the matching of taste. A good cup of creative coffee requires sufficient understanding and understanding of the coffee and ingredients themselves, and you can't lose the most important taste in order to look good.

Photo Source: Dianping, Little Red Book

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: qjcoffeex