The new year is coming and we’ve got the inside track on the niche movements that are poised to become full blown trends in the coming months.
Intentional Indulgence
Guests are willing to pay more for drinks that have a premium twist — think hot cocoa with house-made marshmallows or an Italian soda made with locally grown berries.
What you should do now:
- Offer sugar-free or organic syrups and call them out ("organic vanilla bean syrup" instead of just "vanilla").
- Introduce one hero nostalgic drink upgraded with premium ingredients (e.g., a toasted marshmallow s'more latte with real vanilla bean and cracked graham. Also, if you make one of those, can we get one, too?).
- Add one small garnish or finish that ups the perceived value — torch raw sugar, sprinkle smoked salt, etc.
Function Will be as Important as Flavor
Yes, people still want the caffeine kick — but wellness is taking up more space on the menu. Drinks that deliver a benefit along with great taste — focus, calm, recovery — are shifting from “nice idea” to everyday order.
What you should do now:
- If you haven’t already, pick up some mushroom coffee and lean into Chagaccino. Seriously, we’ve been noticing demand steadily rising for these. By 2027, we might be talking about chaggos the same way we’re talking about matcha in 2025.
- Add a small set of “functional add-ins” (collagen, protein) to your bar menu. Make it easy to upsell (“+ mood boost” for $1).
- Train your team with one or two talking points (“lion’s mane enhances focus, pairs beautifully with vanilla & brown sugar”).
- Pick up some wellness shots and place them close to your register.
Global Palates, Local Stories
Global flavors (ube, horchata, yuzu) continue to gain popularity. To really stand out, anchor them in local sourcing or a seasonal angle. The story matters.
What you should do now:
- Pick one global flavor and pair it with something local or seasonal (“Yuzu + farm-honey drizzle”). Need some signature drink inspiration? Check out our article Crafting Signature Beverages.
- Create a “feature drink of the month” with that story built in (e.g., “Yuzu grown by XYZ orchard, pressed fresh”).
- Don’t overwhelm with too many flavors. One focused story beats ten half-baked ones.
Purpose Over Product
More than ever, guests want brands and cafés with a clear stand. It’s not just “what you serve” but “why you serve it.” Sourcing, impact, community — these matter.
What you should do now:
- Pick one concrete initiative (fair-sourced beans, local charity partnership, compost program) and make it visible in your café.
- Add a short line to your menu or receipts, such as “Every cup is sourced from XYZ Farm” or “10% of profits support local tree planting.”
- Use your social channels to share a behind-the-scenes moment (supplier visit, employee story) rather than generic claims.
Final Thoughts for 2025
We’d be remiss if we didn’t mention how much all of us at Barista Underground appreciate you. Whether you’re an independent café owner, a barista sharpening your craft, or just a fellow coffee nerd, thanks for hanging with us. Happy New Year — we hope your 2026 rocks!
And if you need any supplies to finish the year out, you know we got you.
