Eight experts tell you to predict the general trend of coffee in the future.

Toby's Estate: more creative drinks

"We predict that sugar-sweetened drinks will rise. Not long ago, boutique coffee advocated no sugar and milk. Our previous creative drinks Apple Betty and EspressoJulep are very popular with customers and people in the industry. This fall we will launch a new idea-Maple Sage Latte, come and have a taste!

In terms of coffee production, garbage disposal is a major development trend. On the one hand, farmers will process the coffee peel removed during coffee processing into powder for baking, on the other hand, the green coffee fruit deleted by the machine will also be fully utilized. In this way, there will be no waste. "

-General Manager of sales of AmeliaEvens,Toby'sEstate

LaColombe: the fourth wave of coffee will be cold coffee.

"I just want to say that the fourth wave of coffee is cold coffee. People are constantly looking for newer and better ways to make cold coffee. In the past two years, the craze of cold coffee has only just begun. So I want to try Draft Latte (an iced latte). I guarantee that cold coffee will be a major change in the coffee industry. "

-CEO of Todd,La Colombe

Dunkin'Donuts: Espresso is everything

"High quality coffee and boutique coffee will be the trend of the future. Both regular and new customers have great expectations for the quality and taste of coffee. In addition, boutique coffee and espresso coffee drinks will become more and more popular. We've been following this trend all the time, so Dunkin'Donuts added Macchiato to the menu. "

-Chris Fuqua,Dunkin'Donuts Brand Marketing & Global Consumer Insights & ProductInnovationDunkin' Donuts: vice Chairman of Espresso Is Everything

Joe Coffee: the key is water.

"I think one of the key factors in coffee is water. I know it sounds strange and uncreative, but recently there has been a lot of discussion about what to use to make coffee. I believe that the whole industry will pay more attention to water and treat it in different ways. I think we are not far away from making a coffee from three water sources and water measured by three TDS levels. There are only 2% of the drinks in coffee, while the water content is 98%. I think we can start to turn our attention to this 98%. "

-head of Amanda Byron,Joe Coffee

Starbucks: the transition begins in the tasting room

"the magic of coffee is that it has been around for 1200 years, but we still want to drink it in new ways. At Starbucks, we are constantly looking for new ways to give customers a better understanding of coffee and extraction processes. The Reserve ®Roastery & Tasting Room menu at Starbucks in Seattle is an excellent example of some very popular drinks that only Roastery can find.

At the same time, the future of coffee depends on its sustainability. Coffee rust destroys millions of coffee trees and is one of the major threats to coffee growers. On this year's National Coffee Day, Starbucks launches OneTree for Every Bag Commitment. In the coming year, if you buy a bag of coffee at Starbucks, a tree will be planted in communities in need. This is the way we can give back to ensure that coffee lasts for another 1200 years or so. "

-Starbucks spokesman

Caf é Integral

"first of all, it is worth noting that the flavor of coffee and the quality of boutique coffee have changed. This change will continue to happen, customers will know how to distinguish good coffee, and baristas' skills will grow better. It is beneficial for us to learn the production of beer and grapes. The change and innovation of coffee taste also contribute to the development of coffee.

I also think the next major trend is the rise of cold coffee (barreled), which is an innovation of cold coffee by adding hops, fruits, herbs, spices and fats to the coffee making process.

I also expect that other parts of the coffee tree can also be used: the use of coffee flowers, or picking coffee leaves to make tea. "

-C é sar Vega of Caf é IntegralCafe Integral

Discovery of new planting bases and new varieties

"I think the next big thing in the coffee world is the discovery of new varieties and new plantations. Coffee leaf rust in the central United States has caused a lot of damage. Today, there will be varieties that industry insiders scoff at, such as Colombia's Castillo or Catimor. The relatively limited species gene pool is a hindrance to us, and we need to re-examine those preconceived ideas and start developing new types of coffee, which may save coffee.

Our company's planting base is Minneapolis, and I find that there are many new coffee producing areas, they are from different producing countries (Kenya, Sumatra, Brazil, etc.) and new growing areas (such as Taiwan, Thailand, and even Australia and the mainland of the United States).

-Erin Meister, coffee expert