Cafe 2025: The 3 key trends coming to cafes & coffee shops

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Cafe 2025: The 3 key trends coming to cafes & coffee shops

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Seven Miles Coffee Roasters

Күн бұрын

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@charlesnetzler2262 4 жыл бұрын

This is very true, I originally opened a cafe but we saw that people in the area really weren't that fussed about how much better a cup of coffee can be (not all) majority of people want a good cup of coffee which is both affordable and tasty, but they aren't afraid to spend more on food. The cafe's marketing/advertising went more towards foods, even when we did giveaways the amount of social media engagement from food post was incredibly higher.

@brendanfenn2945 4 жыл бұрын

We are Aussies operating a space in the USA... we’ve been discussing and implementing these three things over the last few months. This was cool to hear you run through and affirm the direction we’d been heading

@jacobthomas4958 4 жыл бұрын

I’m finding a lot of interest in ‘experience’ coffee’s - customers coming in and having a pour over done for their table, usually Chemex rather than V60 (i.e. group coffee rather than single cup). Also a lot of people asking about taking part in small cupping sessions with the barista who can sit with them and talk them through the coffee. This feeds into that “slow” coffee experience - especially moving out of Covid where we’ve had this enforced fast coffee experience (no one can sit in, it’s all take out. At least here in the UK), I think we’ll see a lot of interest from customers in slower experiences

@pfvento 4 жыл бұрын

Recently found the channel and I’m really liking it, keep up the great work!

@ognjencorovic 3 жыл бұрын

Nothing beats a good barista. I have tried coffees from fully auto machines for the last 3 years and none of them can measure up to a properly extracted espresso from a barista. I would more than happily pay extra to get my coffee brewed by a person rather than a machine.

@muriaticfpv2328 3 жыл бұрын

Automation makes a place feel less like a café and more like McDonalds. Aka, Starbucks.

@robbriggs2849 3 жыл бұрын

Lots of both McDonalds & Starbucks out there so they must be doing something right !

@abdulrahmanalzhrani2541 3 жыл бұрын

I totally respect the automation idea to some degree to keep quality more consistent. I've seen many coffee shops suffer from fluctuations in quality depending on who behind the bar is.

@edwinortizlopez1090 3 жыл бұрын

So glad I found this channel, keep up the good-fantastic work. As a regularly coffee consumer-lover, I find that automation is just a "fancy" and perhaps, "lazy" alternative to making fast coffee. In my personal opinion it's all about the relationship between the "barista" and a good "cup of joe." With that said, it's all about the time, passion, and the artistic way of making a good latte, cappuccino, or a simple but yet, tasty cup of black coffee (my favorite). But, I feel that non-dairy coffee alternatives will become a trend in the next upcoming years, at least especially here in the U.S. More and more people are consuming oat, almond, soy milks, etc. That is me actually, so I wouldn't be surprised if coffee shops will be focusing more on making new coffee drinks with all these different non-dairy products.

@PeaceChanel 3 жыл бұрын

Peace… Shalom… Salam... Namaste and Thank You Everybody for All that you are doing to Heal our Mother Earth 🙏🏻 😊 🌈 ✌ 🌷 ☮️❤️

@Hotshot2414 Жыл бұрын

The notion of automation is a funny topic because even where we are now in many industries, there have been leans towards returning to a more analogue or ‘handmade’ quality of goods. Think 35mm film photography, or handcrafted clothing. Automation works well when you want to capitalize and maintain consistent quality, but ultimately that takes away from uniqueness of the product and the experience and atmosphere of that business. Imagine if say coffee was no longer made at the bar, and instead came from another room where you couldn’t hear grinders or the coffee machine working. Arguably you’ve removed yet another element of the business that limits your interaction with the customer, but you’ve also removed part of the identity that business too. I think one of the biggest reasons people love latte art in coffee culture isn’t just because it’s visually pleasing, but rather that it is informative to the customer of the effort put into the coffee.

@R3yne 3 жыл бұрын

Interestingly that our traditional coffee shops in vietnam serve both food and drink like small restaurant but nowadays more and more modern coffee shops tend to serve only drink and small meals ( cakes, breads )

@franciscoromero1406 3 жыл бұрын

This approach is GOLD! Than you!!

@jacobfield4848 3 жыл бұрын

The country with the highest amount of "automation" is Switzerland. Switzerland also has some of the lowest unemployment in the world.

@michaelsingh843 3 жыл бұрын

Definitely automation, I think a increase in speciality coffee, also in offering more variety Kenyan, Brazilian .... Different types of roast

@BaburBLcorp 3 жыл бұрын

Today is a great day! I found this channel!

@dominicoindonesia3514 3 жыл бұрын

greetings from Indonesia. For sure fast coffee are not retaining if the charges from delivery are so high, and Indonesia definetly not a place for fast coffee (since we dont do much walking around here especially in our city medan). i believe it will be slow coffee trend for indonesia. and thank you great insight on automation, we are doing more investment in that area. ^_^

@PinkLemonadeKLS 4 жыл бұрын

Thank you so much! I really enjoyed all of your educational videos.

@jwadleigh1 4 жыл бұрын

This is truly fascinating because it coincides with the trends of the IT world and how automation is enabling businesses and their employees to offer more to their customers, while retaining quality in what they current demand from the business. I would love to have a virtual chat on this with you if at all possible - I do talks at various events as well, focused on IT and business transformations.

@DemocracyManifest 3 жыл бұрын

Fascinating insight into the future of the industry. I also wonder if the Covid19 pandemic will change the way consumers frequent cafes/restaurants moving forward. I mean, working from home more and utilizing those online ordering apps etc. I suspect there will be an industry collapse of many hospitality businesses due to the already saturated market and the absence of foot traffic. The market was already saturated before the pandemic and this will serve to kill off any struggling hospitality business that fails to adapt to the new market and emerging trends. For a long time now i have believed in the power and growth in 'fast' coffee, and fully agree Australia has hit peak coffee consumerism. In the late 2000's it was cool to act pretentious and wanky in the coffee scene and talk with the customer about beans and origins, now consumers are far more savvy than ever, that pretentiousness is being lost (and not a moment too soon) and the majority of consumers just want a great coffee and they want it quick. Staff unreliability/wages, exorbitant commercial leases, government taxes are all a factor in reasons operators are looking to automate and become more profitable.

@eriklundqvist4221 3 жыл бұрын

I bought my own espresso machine to replace my twice a day trips to cafes (i still go to buy a croissant on occasion though)

@NashVil Жыл бұрын

100% you nailed, inflation and rising cost of labour and city taxes not sustainable. People avoid this point for false PR or they lose customers.

@justaprttykitty827 3 жыл бұрын

I love his voice

@Lionelj 3 жыл бұрын

Really enjoyed this video. Thank you

@holechannel8031 3 жыл бұрын

i like make a coffee by manual brewing, vietnam drip i can see little drop for relax

@alexlazaridisf.7276 4 жыл бұрын

As a consumer in Vancouver, Canada, this fusion of cafe and restaurant seems to be the trend. A very successful example is Nemesis: top level espresso and beautiful (not cheap) food; so it has succeeded in providing both coffee and food to a high standard. How they do their service (I am in no way affiliated with them by the way): Very friendly staff take your coffee and food order at the counter. Excellent baristas make your drink (they also tend to be friendly and willing to engage if you want to). If you're perusing the bags of beans on offer, someone comes up and talks to you and helps you choose one. Seems to work well - the place is always packed and they are opening a 3rd location soon. I'll be really sad if automation becomes the norm - except in cafes that make bad espresso.

@MD-wk3gj 2 жыл бұрын

I feel Covid will be the #1 decider. If it gets under control cafes will boom as people will want to get out and take advantage of fun spaces with comfy couches and small gatherings. If Covid continues or gets worse I think people will hold back and seek home alternatives. In that case cafes will need to think outside the box and find ways to support that trend or they will close up shop.

@kierancarter3693 3 жыл бұрын

I think In house bean roasting automation. I mean the more the cafe can control every detail for the bean the more the customer will connect

@hoyngimheng5977 4 жыл бұрын

It’s fascinating to have this idea in mind. Thank you

@DJaquithFL 3 жыл бұрын

I think restaurants are just going to incorporate automated baristas. Many of the restaurants will offer a combination of both formalized and casual separated areas within a single establishment. In addition good home automated machines will become more affordable.

@888SpinR 4 жыл бұрын

This is very interesting, I'm excited to see what the next five years will bring!

@6thwatergateplumber 3 жыл бұрын

Very interesting...to me the cafe experience would serve food but with more limited, and perhaps smaller food creations with a "quickie" space for people that can't wait, and the table/chair thing for people look to spend more time. One issue I see in some areas is how to manage the computer/laptop folks that want to stay for longer periods, and take up space. This seems to be a potential problem.

@davidhunternyc1 4 жыл бұрын

The trends in Australia are difficult to forecast for the entire industry. For instance, in NYC, all that matters is revenue. Landlords are the overlords and restaurant and cafe owners must maximize profits just to keep their doors open. It's more profitable to serve a $20 martini than a $5 cup of coffee. The only way to make profits with the price of coffee is through sheer volume, hence why Starbucks is the gold standard. If you are a cafe and you don't own the building your store will go bankrupt serving espresso and tea sandwiches. Sure, there are many places in the world where coffee trends are not at the mercy of ruthless landlords and unfathomable rents but in the metropolitan areas of America a quaint conversation over a cup of coffee and a croissant has gone the way of the dodo bird.

@SevenMilesCoffeeRoasters 4 жыл бұрын

true, the specific issues will vary around the world. I don't envy paying NYC rent.

@Straightfromshibuya 4 жыл бұрын

I think we have to look towards epicenters of coffee that have stood the test of time for more then 100 years. At the end of the day it is about hospitality and food is a large component of that. Places like Italy use less coffee in espresso shots giving them a larger profit margin as well as having it also be a dinner spot. I don’t know if they have it entirely correct when it comes to specialty coffee but third wave coffee culture may be deterring potential guests because of lack of a more enticing menu. A coffee bar with pastries might not cut it anymore in the industry.

@Lorenzo1972. 4 жыл бұрын

Leave automation to mediocre coffee cafés like Starbucks. I want latte art as a craft. It’s the difference between a machine stamped watch clasp (Seiko) and a watch clasp that is hand engraved (A. Lange & Sonne).

@adamwaz5615 4 жыл бұрын

Wait, so you would prefer to look at nice art on top of your shitty tasting coffee than have a beautiful consistent coffee and no art 🤨. Obviously not a connoisseur then.

@beachdays561 4 жыл бұрын

@@adamwaz5615 stand back everyone.. we have a connoisseur in the cafe today!

@TronKyLam 4 жыл бұрын

Lol, automation does not mean bad quality. Those milk machines make as good quality milk as any barista can do, or even better, because they deliver the efficiency and consistency. And tell me how are you supposed to draw latte art with oat. Did you watch a video? Those machines are not meant to replace human. They are there to actually help improve the quality and consistency of the coffee and create a chance for people to change from just 100% concentrating into making coffee to engaging with the customers, which is one of the core values of hospitality in general anyway. I mean, as a barista, I care more about the taste of the coffee, of the shots of espresso I am pulling. The art may look good, and I agree we eat and drink with our eyes first, but it does not help with the taste at all. I'd rather have a coffee with no latte art but taste nice, then a beautifully designed cup of flat white which has tons of froth, or an overheated/burn cup of coffee.

@888SpinR 4 жыл бұрын

@@TronKyLam Same with me as a consumer, but with the caveat that I find that the best textured milk *(Personal opinion!)* also happens to be good for making latte art. I'd take mediocre-tasting coffee if the mouthfeel is pleasant over great-tasting coffee with poorly-textured milk foam; it's better off as an espresso. To me, latte art or the attempt at pouring one tells me that the barista cares enough about the cup of coffee they are serving me. After all, that is the one step where the barista is directly pouring something into the cup, and it is also the one step where the barista, not the manager or owner, has complete control over.

@TronKyLam 4 жыл бұрын

@@888SpinR in terms of milk texture, i completely agree with you. However, working in different cafes require me to do things differently. I used to practice pouring latte art including rosetta, swan, rose, tulip stack, etc. and I could do them all. It was both a hobby and something I thought would make me a great barista back then. But when I started working in 2 places, one required me to smash out around 7kgs a day on my own, probably 2kgs in 1 hour in the early morning, and another one had a daily sale volume up to a thousand cups of takeaway coffee, latte art became a pain. Most of the regular customers come back and are happy with my coffee as long as my froth level was right, the coffee was smooth and my shot was on point. If i have 3 cappuccino to go, I'd rather poor each to around half way and then filling up rather than splitting the milk between the pitchers, which may cost me 5-10 more crucial seconds in the early morning. My owner completely agree with me, and I still draw something great when I have only 2-3 cups of coffee to make, as I completely understand that you eat and drink with your eyes first, however, it's always a matter of prioritizing what is important first. Some people will argue that I may prioritize quantity over quality, but I would say that our coffee was good enough for people to keep on coming back to our place everyday. Me too love to have beautiful art over the top of my coffee, but I'd rather wait for a maximum 10 minutes for my coffee rather than have one after waiting for nearly half an hour (used to experience it, got a beautiful cup of coffee but never visit the place again).

@jakegargiulo5101 3 жыл бұрын

Mmmm nah, I don’t like too much automation. I love making the coffee

@emma_murphystyling 3 жыл бұрын

Do you think there could be a small farm to cup set up in the Future , people blending & creating bespoke coffee blends that are unique to them. Understandably that climate is key to grow coffee , so only in places that already can grow Australian Beans could be set up as the Farm to Cup Cafes. And the other takeaway was with the rush coffee, late for work quickly need to wake up and the other side, where you know you are going to have slow morning , and sipping my coffee is a relaxing experience, and this is where design and interiors will blend with Café owners , working with designers , like my self that really love coffee, and appreciate a good coffee to start the day. So the future could be about brining nature inside with bean trees , and also the relaxing experience inside the café, the café becomes the escape, just like when you drink it.

@penultimatename6677 3 жыл бұрын

As a gadget guy automation should be exciting. To me it will remove the human element. You said the batista will be more important. Yet it is advancing because of large staff turnover. More important to understand technology. Will they better appreciate the nuances of making coffee? Will this mean it won't matter which coffee establishment I visit. Will they all produce the same flavor result? Expanding into a full restaurant to me suggests a similar growth in bars. I can sit at a bar for the purpose of drinking an alcoholic drink. Of course I can still order a meal. Or I can sit in a dining room of the bar where the focus is the meal.

@lauraking5219 2 жыл бұрын

Good)

@paolocardinali3951 3 жыл бұрын

I can understand automation from a cafe owner point of view for maximum profit, but I wouldn’t change a real barista for a robot... At home, I actually enjoy making coffee so I will never follow that road...

@punitdave7034 4 жыл бұрын

These changes cant come soon enough, flow/pressure control needs to come to prosumer machines ASAP

@LumiLunar 4 жыл бұрын

A few thoughts. Chains like Starbucks probably do fast and slow coffee really well. When you mention the line between a cafe and restaurant is going to be blurred, I can see that happening. Sadly only selling coffee isn't profitable. It's hard to imaging drinking coffee with lunch items though like a sandwich. But maybe that's the future.

@paulgerard4503 4 жыл бұрын

Good research and pick up of future trends. The big thing in Cafes is going to be the fast evolving decline of cash which is finally going to kill off the cash in hand wage payments. Cafes are going to need to very very smart to understand the relationship between food costs and wages and keep both in check. So I agree with automation for standardisation and efficiency of of service and quality. As to culture most operators have been unsuccessfully operarating as restaurants for a long time now, many blinded by the cheap cost of eggs which they see as turning into a $16-$20 breakfast with a few slices of bacon or avocado. If only it was that simple. One Chef is going to cost over $1000 per week so to run at a food cost of 30 per cent the chef needs to turn that into over $3000 per week just to cover his wage let alone the wage cost of the person serving the food, taking the money or washing the dishes.

@TronKyLam 4 жыл бұрын

Not to mention the cost of hiring a person to wash the dishes as well. At the place I am working at, we decided to go fully biodegradable by replacing all of our plates, bowls, cutlery, etc. It cost us a few extra bucks every week, but guess what, we save over a thousands from hiring an extra person washing, drying and polishing dishes while still being environmental friendly.

@robwhitmore3040 2 жыл бұрын

While I trust machines to do most things better than a person can, I expect many will see an automated machine and think "why not just use my nespresso machine?" I'm sure anyone reading this would know why that's not going to be as good, I;m not sure the public are as much about the quality of their coffee versus the experience of having a barista make their coffee for them.

@rajukeerthi3820 3 жыл бұрын

I really like it 😊 and good work 😁

@gaga1812 3 жыл бұрын

Ok you do that! and I'll do the exact opposite . But thanks!!!

@newfguy1826 4 жыл бұрын

Dairy consumption will continue to decline as people demand healthier, more ethical food choices. Smart operators will embrace and accelerate this trend

@simpromovie 3 жыл бұрын

That sound not like a good looking future...

@ducduc7348 3 жыл бұрын

Why do you make a list that have 2 same video.

@francobutera7469 4 жыл бұрын

Great ideas and it’s true that a cafe is merging into cafe / resto / bar but I don’t believe machines will replace the humans completely. I don’t want to pay premium dollars for someone to push a button. I can see how machines help the barista in milk preparation, auto tampers but the weight and grains settings should all be something a barista controls. What I believe was missed here is the idea of liquor and coffee. That’s the next trend. Along with excellent premium coffee. The days that you only offer one type of coffee are going away. People want selection. Give me an Ethiopian coffee today. Tomorrow, give me a Colombian coffee. To sum up. Merge food and Premium espresso together, with liquor and choices of beans to select is the future.

@SevenMilesCoffeeRoasters 4 жыл бұрын

Thanks Franco, good insights. We do go into detail in the full report, including specific products & categories (including alcohol...). This video was just an introduction to a couple of the broader trends we see in the research.

@NashVil Жыл бұрын

Disagree. Profitability is not easy for a food based cafe operation. Just a few will succeed mind you.

@kas4751 4 жыл бұрын

1. Does this mean that eventually we'll be all drinking coffee out of fully automatic machines? If we are serious about automation and efficiency, removing the human element completely would be the end goal. 2. What if the automation trend backfires, where customers are more supportive of cafes that employ humans as baristas instead of machines? Is this a possibility? 3. Did you ask the staff and customers if automation is something they can get behind? It may solve cafe owners' fears and insecurities, but are we completely removing it out of the equation, or are we just shifting it elsewhere.

@SevenMilesCoffeeRoasters 4 жыл бұрын

The full report (coming out June 17) will go into the details... having said that: 1. No, I don't think humans will be removed from the process. Our role will shift from mechanical labour to human skills (tasting, interacting with customers, etc) as it has in other industries. 2. Yes, i imagine there will some sort of a reaction. Will it be like the people who said they would never get a smartphone...too early to say. 3. We drew from a few different sources (in the full report), however the most compelling evidence seems to be the way automation has been embraced by baristas already. Here in Australia, the Puqpress has become almost ubiquitous in 2 years, the Ubermilk (and other automatic milk steamers) is gaining similar traction faster than we expected.

@kas4751 4 жыл бұрын

@@SevenMilesCoffeeRoasters Automation is definitely an interesting topic. As a disclaimer, I'm not here to object the idea, but just interested to understand and explore more of it in the coffee industry context. I do think human and machine can coexist in symbiosis as long as the intention and roles are clear. I work in IT, and automation is something we touch on a regular basis. It can be really sensitive to some if the message is not clear and worries are not addressed. It can be seen as something disruptive (the negative kind). Home espresso making is a hobby of mine too so that explains why I'm watching your videos :) Really nice content I must add. I'm interested to see how the coffee industry will evolve. Australia is way ahead in the industry, I guess the rest of the world will look to you as a proof of concept.

@georgesargent-childs780 3 жыл бұрын

Boris Jonson making coffee now?

@tobefree3718 Жыл бұрын

Wow so insightful. This could be a video made in 1935. All completely obvious if you take a broader historical perspective. Automation, craft, food, fast, slow. Nothing new here at all.