4 ways restaurant coffee is evolving

With coffee becoming a necessity to more people with every passing day, many coffee houses are looking for ways to stand out from the crowd. Some of the more crafty ideas that have set vendors apart from their competition include offering dessert pairings much like restaurants do with wine or beer, infusing the coffee with nitrogen and dispensing it through a draft beer tap, creating unique coffee/alcohol mixtures, and inventing better dairy-free alternatives for those of us with sensitivities or just want to lead a healthier lifestyle. The ingenuity of coffee makers can only get more amazing going forward!

Key Takeaways:

  • In addition, the National Coffee Association’s annual study underscores that daily consumption of espresso-based drinks has nearly tripled for 18- to 55-year-olds since 2008.
  • According to the Specialty Coffee Association of America (SCAA) Annual Research Report, specialty coffee ranks number one with millennials, with soft drinks a distant second place among 18- to 24-year olds.
  • Last year was the first time coffee surpassed soda and water since the association began its annual specialty coffee research report more than 20 years ago.

“In addition, the National Coffee Association’s annual study underscores that daily consumption of espresso-based drinks has nearly tripled for 18- to 55-year-olds since 2008.”

http://restaurant-hospitality.com/drink-trends/4-ways-restaurant-coffee-evolving

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