Оставьте это в прошлом: разбор кофейных антитрендов 2026

Summary

In this video, Nastya from Testi explores current anti-trends in the specialty coffee industry, offering subjective insights for coffee professionals and enthusiasts. She highlights outdated practices like using stale or pre-ground coffee, overly sweet or oversized drinks, neglecting decaf options, and ignoring alternative milks or non-coffee beverages. Nastya also discusses home brewing pitfalls, such as improper storage, unsuitable grinders, and poor water quality, as well as industry-wide issues like overproduction at the expense of quality and blind trend-following. The video emphasizes the importance of freshness, thoughtful menu curation, personalized service, and maintaining authentic, environmentally conscious practices in modern coffee culture.

Takeaways

• ☕ Freshness matters: Coffee older than 6 months after roasting is considered an anti-trend, with peak flavor within the first 2 months.
• 🌱 Pre-ground coffee is discouraged because it quickly loses aroma and flavor; grinding right before brewing is essential.
• ⚖️ One-size-fits-all brewing recipes are ineffective; each coffee requires individual adjustment for optimal taste.
• 🚫 Ignoring decaf options is an anti-trend, as demand for low- or no-caffeine beverages continues to grow.
• 🍬 Overly sweet, syrup-heavy, and oversized drinks are outdated; modern preferences favor balanced flavors that highlight coffee.
• 🍃 Using only artificial syrups is declining; natural ingredients and house-made bases are becoming more important.
• 🥤 Cafés should offer diverse menus including non-coffee drinks and alternative milk options to meet broader customer needs.
• 🌍 Fake sustainability (greenwashing) is an anti-trend; real eco-friendly practices like reusable cups and recycling are expected.
• 💧 Charging for drinking water or limiting access to it negatively impacts customer experience and is discouraged.
• 🧑‍🍳 Poor service, snobbery, or disrespect toward customer preferences is a major anti-trend in modern coffee culture.
• 📱 Inefficient or buggy digital solutions (apps, ordering systems) can harm customer experience instead of improving it.
• 🏠 At home, using blade grinders, tap water, or improper storage (light exposure) reduces coffee quality significantly.
• 📦 Not paying attention to roast date, origin, or freshness when buying coffee is a common mistake among home brewers.
• 🏭 For producers, prioritizing volume over quality and lacking traceability in sourcing is considered a negative trend.
• 🎭 Blindly following trends without aligning with a café’s identity or audience is the biggest anti-trend overall.

Q & A

What are the key 'anti-trends' in the coffee industry discussed in the video?

The video covers a variety of anti-trends in the coffee industry, including using coffee older than six months, serving pre-ground coffee, offering generic recipes for all coffee types, ignoring decaffeinated options, using excessive sweeteners in drinks, and failing to consider non-coffee drink options. It also touches on practices like using single-use cups, offering poor customer service, and blindly following trends without considering the café’s concept.

Why is using coffee that is older than six months considered an anti-trend?

Coffee that is older than six months is considered an anti-trend because its flavor potential is significantly diminished. The video recommends consuming coffee within two months of roasting to ensure it is at its peak flavor. After opening, coffee should be consumed quickly to preserve its aromatic properties.

What role does freshly ground coffee play in preserving taste and quality?

Freshly ground coffee is essential to preserve the full aroma and flavor of coffee. Ground coffee loses its flavor much faster than whole beans due to the increased surface area exposed to oxygen. The video emphasizes grinding coffee on-site, just before brewing, to maintain its freshness.

What is the significance of offering decaffeinated options in coffee shops?

The growing demand for decaffeinated coffee among customers is highlighted as an important anti-trend to avoid. Cafés should offer decaf as an option in espresso drinks, classic beverages, and even as a base for custom drinks. Offering decaf coffee helps cater to a wider audience and aligns with modern consumer preferences.

What are the drawbacks of overly sweet or overly large coffee drinks?

Excessive sweetness or large-sized drinks, like XXL shakes, are considered anti-trends because they overshadow the natural flavors of coffee. Consumers and cafés alike are moving toward drinks that highlight the coffee's flavor profile without being masked by syrups or excessive additives.

How does the use of natural ingredients impact coffee trends?

The trend of using natural ingredients in coffee drinks is growing, as it moves away from artificial syrups and flavorings. This shift reflects a preference for quality and authenticity, with more cafés crafting drinks with homemade syrups or fresh ingredients rather than relying on pre-made flavored syrups.

Why is it important for coffee shops to offer non-coffee beverages?

Offering non-coffee drinks like matcha, lemonades, or teas is important because coffee shops are increasingly seen as social spaces, not just places to drink coffee. By providing a variety of drinks, cafés can accommodate guests who may not drink coffee, enhancing the overall experience and increasing their customer base.

What is the role of alternative milk options in coffee shop menus?

Alternative milk options, such as oat, almond, or banana milk, are an important anti-trend for coffee shops to embrace. The demand for these milks is growing due to dietary preferences and lactose intolerance. Offering alternative milk options expands a café's appeal and allows customers to enjoy unique flavor profiles.

How does the quality of water affect the taste of coffee, and what is the recommended type of water to use?

Water quality plays a significant role in the flavor of coffee. The video recommends using water with a mineralization level between 75-250 ppm for optimal taste. It warns against using tap water, which often has high mineral content, and suggests using filtered water or bottled water with a suitable composition for brewing.

What are some examples of 'anti-trends' among coffee producers?

Among coffee producers, 'anti-trends' include using outdated terms like 'Vienna' or 'French' for roast styles, focusing on production volume at the expense of quality, and being overly negative about commercial coffee, such as Robusta. Embracing transparency and maintaining a focus on quality is seen as key to successful coffee production.