All Starbucks have Pearl Coffee! Coffee with small ingredients is not too much.

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In the matter of coffee and tea, it is nothing new. As early as 2018, a variety of businesses began to add fruit juices and fruits to their coffee, and gradually evolved into a lot of fruit special coffee, the difference is that now the special features pay more attention to the drawing rate of the finished products, so it will be more visually rich and hierarchical.

Until 2019, Xi Tea began to add black sugar Bobo to the coffee series, realizing many people's dream of drinking lattes and pearls, and began to set off a wave of pearl coffee.

Lucky then also began to launch a meteorite latte, adding black sugar to the latte, which seems to be more popular with consumers than waxy pearls that like tea. So it was three years after it was launched.

Starbucks has also observed this, launching coffee products with "pearls" in different regions since 2020. In order to better integrate the pearls into the coffee product itself, Starbucks has developed caramel coffee popping beads, which can be broken with a bite, which can experience the pleasure of biting pearls without affecting the taste of the drink.

At first, these coffee beads were added to Coffee Star Frappuccino products, but later, because the coffee beads were too sweet, the Frappuccino itself was also very sweet, so these products were not loved by many consumers. By 2021, Starbucks will begin to add these products to cold-extracted products and limit them to sweet-loving parts of the United States.

Result! American consumers don't like it either! Many consumers say it is better to make pearls made directly from cassava flour, or at least waxy ones. The beads are sweet and tasteless, and after the caramel coffee is broken, I always feel that the coffee tastes strange.

If you look at it in this way, it is still some of the domestic black sugar waves and cold days. The action of adding small ingredients to coffee from two well-known coffee chains is enough to show that this innovative idea can be followed.

But this has also aroused opposition from people who adhere to traditional and fine coffee. Most people think that coffee should be drunk purely, adding ingredients other than milk, sugar and water, so that it can no longer be called coffee.

Coffee will gradually turn into tea, which may be an inevitable thing. Because only by constantly changing itself and subverting people's perception of the same product can more people pay attention to it. But this market and the traditional, boutique coffee market, are two completely different sources of customers.

A has the inheritance of An and B has the innovation of B. Nowadays, the tea soles used by more tea shops are also made of all kinds of real tea, adding a lot of small ingredients, but it does not affect the sale of good tea, nor does it affect the mentality of some consumers who insist on making good tea.

People who like to drink coffee may not consume these coffee products with small ingredients, but people who consume coffee products with small ingredients may be curious about pure coffee. This in itself is not a bad thing, just as many people start their first cup of coffee from instant coffee to fall in love with individual coffee and boutique coffee.

Coffee itself is a very inclusive thing, like tea, it can be understood from a professional point of view, with appropriate parameters to extract tea / coffee with the characteristics of the flavor of the producing area, or through the addition of different materials. make the product more diversified.

There is no conflict between the two themselves.

Photo Source: Internet

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