"HERE’S OUR SHOT AT PREDICTING THE NEXT BIG COFFEE TRENDS."HERE’S OUR SHOT AT PREDICTING THE NEXT BIG COFFEE TRENDS."
The experts say…
EXPECT MILK COFFEE VARIATIONS
According to Karen Seah, group CEO of Kitchen Language and The Big Idea Group (which owns restaurants like Oriole Coﬀee + Bar, The Pelican and Kinki), Singaporeans particularly enjoy milk coﬀee. But with consumers becoming increasingly health-conscious, there could be a shift towards dairy-free versions featuring various types of nut milks. Sounds delicious to us!
What we want to see more of…
Cold brew coﬀee
Sure, this isn’t new in Singapore, but we can never resist a cold one when it’s perpetually sweltering out there. The long hours of brewing produce a lower level of acidity, so it is healthier but still has a strong, bold and sweet flavour. You can even make it yourself at home. Steep ground coﬀee in cold water for 18-24 hours, and strain for a refreshing beverage. It keeps in the fridge for up to two weeks.
If mixologists can spruce up drinking experiences by transforming regular cocktails into veritable works of art, we have faith that baristas can do the same. We love this laboratory-inspired set-up, which serves the drink with syringes for literal shots of coﬀee. Super Insta-worthy.
This cool Italian invention made by adding cold sparkling water and sugar to coﬀee has been a hit with many java lovers around the world. Why choose between a carbonated drink and coﬀee when you can have both?