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Top coffee shop trends 2021: an overview



There are not many things as comforting as good as an old cup of joe. But sometimes a need for new discoveries is hitting. Here are some ongoing Top Coffee Shop trends 2021 that are hard to miss but rarely one knows about them enough to TrueType appreciate and understand. Are these trends worthy of your time and will they continue for any longer? Let’s find out! 

Coffee drinks with plant-based milk

Without a doubt, the ongoing trend of healthy organic products will continue and one among many cases of that is increasing consumption of coffee drinks with plant-based milk products. But should one run to try and find the best alt-milk for the daily fix of flat white? Let’s dig in.

What kind of milk can you add to coffee?

Almost any plant-based milk can be combined with coffee; in this matter, you should take into account only taste preferences and not be afraid to experiment.

It is also essential to note that in addition to being compatible with coffee, such milk has a lot of useful properties. Coffee drinks with plant-based milk contain B vitamins, which have a beneficial effect on the nervous system and are useful for insomnia, stress, and chronic fatigue.

Drinking plant-based milk can have a positive effect on the condition of the skin and nails. For example, almond milk contains a lot of vitamin E, which prevents skin aging. Sesame milk contains a lot of calcium, which helps to strengthen nails and hair, and soy milk contains protein and vitamins of group B. Oat milk contains calcium, manganese, copper, iron, sodium and magnesium, vitamins of groups B, H, and E. Buckwheat milk contains vitamin P and inulin (prebiotic).

Which coffee types does plant-based milk work best with?

For drinks with plant-based milk, it is better to use saturated varieties of coffee, in which the acidity is less pronounced, such as Brazil, Uganda, or a rich espresso blend. It is not recommended to use soft varieties such as Ethiopia and Kenya, as the taste of the coffee will fade and will not be felt fully.

Now, let's have a look at the main types of plant-based milk that are included in coffee shop trends 2021.

Almond milk

This milk possesses a pleasant unobtrusive taste of nuts, which is complemented by delicate sweetness; it goes well with coffee, complementing its bouquet. Due to the lack of proteins and fats, it is harder to froth, the foam settles quickly. It is recommended to froth the almond milk to a temperature of 55'C, at this temperature, the risk of milk clotting is reduced.

100 ml includes:

  • 51 kcal;
  • 18.6g protein;
  • 53.7g fat;
  • 13g of carbohydrates.

Soy milk

Soy milk has a rich taste with a dense texture, it contains a large amount of protein: 3-4g per 100ml of product, due to which it is pretty easy to make a nice foam.

For people who are allergic to nuts, soy milk may be a good option. When foaming, it is important to monitor the temperature. It is recommended to heat milk to 60'C, because, like with almond milk, there is a possibility of clotting. If you froth the milk to the desired consistency, you can even perform latte art and pour a delicate tulip or rosette into the espresso.

100 ml includes:

  • 54 kcal;
  • 3-4g protein;
  • 1.8g fat;
  • 5.7g carbohydrates.

Coconut milk

This one has a pleasant sweetness and an unusual taste. This milk is obtained from the pulp of coconut, whipped together with water in a blender. There is no protein in such milk, so it does not foam, it is best to just heat it without trying to raise the foam volume. When trying to froth, large bubbles appear, which quickly disappear.

100 ml includes:

  • 138 kcal;
  • 1.81g protein;
  • 13.08g fat;
  • 3.46g carbohydrates.

Oat milk

This milk goes well with any type of coffee, its taste does not make coffee taste to be less pronounced, which allows you to determine which type of coffee was used to prepare your drink.

Oat milk foams well, you can heat it up to 65'C, the foam is stable and elastic, which allows you to pour in any element of latte art, you just need to act as quickly as possible.

100 ml includes:

  • 30 kcal; 
  • 120mg calcium; 
  • 1.5g fat;
  • 4g sugar; 
  • 1.0g protein.

Plant-based milk or traditional milk?

In fact, comparing these products is not very correct. First of all, plant-based milk contains less fat, there are many useful macro- and micronutrients in it. Traditional milk includes casein and lactose - food intolerance is associated with it, and insulin-like growth factors, which increases the risk of developing tumors. 

But it is important to understand that in the light of current nutritional knowledge, one cannot talk about the benefits and harms of any products in general. Each person has an individual biochemical intolerance. Even healthy coconut milk can develop an allergy, and the same cow milk can be drunk by this very person without harm to health. In any case, plant-based milk is one of the most popular coffee shop trends 2021 that is expected to stay.

Coffees of anaerobic processing

Yet another continuing trend that has flourished in coffee shops are coffees of anaerobic processing. Countreversally crisp and bright and yet complex and overwhelmingly sweet these lots are so different from washed and good old dry coffees. 

Will they stay in grinders for any longer or become another pricy coffee delicacy like Gesha varieties? 

Fermentation of coffee is one of the important stages in the processing of coffee beans, in which complex substances are broken down into simpler ones. Fermentation has received a lot of attention as it contributes to the flavor of coffee. This process takes place by means of bacteria and yeast that are on the berry before the start of processing, and during processing they begin to actively multiply in the pulp. Fermentation allows you to completely cleanse the beans from the constituent elements of the coffee berry, which completely prevents the ingress of unrefined beans, which can make the coffee taste unpleasant.

Two types of fermentation are practiced: aerobic and anaerobic. Let's take a quick look at both.

Aerobic fermentation

Aerobic fermentation is a process where oxygen is used, but no water. Aerobic fermentation is difficult to control as it is influenced by external factors such as humidity and air temperature, which makes the process unstable and complicated. Aerobic fermentation can continue until the moisture content of the berry is 11-13%.

Anaerobic fermentation

Anaerobic fermentation takes place with the usage of water, most often this type of fermentation is popular with manufacturers, since, unlike aerobic, it is manageable. The berries are loaded into fermentation tanks filled with water. The containers where the coffee cherries are fermented are totally lacking oxygen. With the help of anaerobic fermentation, it is possible to adjust how the coffee will taste in the end: acidic or sweet. This is done by changing the temperature indicators. If the temperature inside the tank is from 4-8°C, the taste of the drink will become acidic, if the temperature starts from 18-20°C, the sweetness will be revealed more pronounced.

In this process, it is important to monitor the temperature inside the fermentation tank, the sugar content, the acidity of the water, as well as the time. The indicators can be changed by analyzing and comparing with each other, which will help to achieve the best result. At the moment, many experiments are being carried out with the addition of various bacteria and yeast. Fermentation is also carried out with carbon dioxide, trying to achieve a better product. There are two types of anaerobic fermentation: alcoholic fermentation and lactic acid fermentation.

As you can see, the benefits of anaerobic fermentation are numerous. First of all, this process is easier to control. Then, it is possible to use additives with the coffee cherries to introduce different flavors. So, this is one of coffee shop trends 2021 that is expected to stay. 

Complex coffee machines

Equipment for coffee shops sometimes amazes with its complexity and design. But sometimes sole functions can be frustrating and yet helpful.

When even a professional team of baristas cannot achieve a consistent product quality the machine comes to assistance. Some of them have already won the hearts of cafe owners and baristas, some are relatively new. 

Does that mean that the more guests are wanting a coffee fix the less a barista is needed as a coffee specialist and more as needed as a cashier while the machine takes over? Here are some products that are helpful and yet not overtaking.


Tempering is a short action that affects the extraction of the espresso, the workflow, and even the health of the barista. Training staff to temper consistently while avoiding injury is not easy and sometimes almost impossible.

PUQpress is an automatic tamper developed by the Dutch company Barista Technology. Their goal (quote from the website) is to perfectly temper every shot of espresso, no matter who is behind the counter.

Having taken PUQpress out of the box, you will see a small device, about the same size as a home meat grinder. It looks very neat and modern and seems to fit perfectly into a typical coffee shop set.

It is almost invisible when placed between the grinder and espresso machine. In addition, it allows you to free up space where the tampering mat was previously located.


The main benefit is clear: no more repetitive strain injuries to fingers, wrists, arms, shoulders, and back. The device also eliminates the unpleasant working moment where the barista needs to turn 180 degrees, do the tempering, turn around again and insert the holder.

Also, there is a nice selection of products in the product line, so you will be able to choose the one that suits you better.

Perfect Moose

The ability to foam milk has always been one of the important manifestations of the barista's skill. However, this procedure, which takes tens of liters of milk and many days to learn, has been successfully automated.

The clever Perfect Moose milk foamer allows even the trainee to make a cappuccino with excellent froth. The main task of the Perfect Moose unit, according to its developers from Belgium, is to free baristas from foaming milk during moments of heavy traffic.

Consistent milk froth quality will be ensured even when insufficiently trained personnel are behind the counter. The main principle is complete "hands-free", that is, the barista can do other things while the foam is preparing. Bearing in mind that 80% of the coffee is milk-based, this is a great help for coffee establishments. Moose comes in two versions - Perfect Moose Greg and Perfect Moose Jack.

  • The Moose Greg requires a connection to the steam boiler of the espresso machine. The machine must have a separate steam boiler or multi-boiler system with a constant steam pressure between 1.3 and 1.4 bar.
  • The Moose Jack is a fully self-contained system with its own steam boiler that can be attached to the foamer body or installed separately.

TONE Touch 03

The powerful TONE Touch 03 for making personalized beverages helps to make unique beverages at the touch of a button. With its help, it is possible to customize a unique recipe for each type of coffee or tea by setting the different parameters for water delivery.

This tool also allows the most precise control over the interaction of water with coffee and tea during preparation - water flow and infusion impulses - at all stages of beverage preparation: pre-wetting, turbulence, development phase.

This system is a boiler-less one, so Touch 03 delivers water through an innovative instantaneous heating element; this model does not have a pre-heating stage. This expands the barista's possibilities, making it possible to instantly change recipes at any time if necessary, quickly adjusting the best parameters for drinks. The most revolutionary beverage preparation system on the modern coffee market allows raising the quality of coffee and tea to a new level, expanding the menu of your establishment.


As you can see, coffee art is continuing to develop. Coffee shop trends 2021 are interesting and promising; the newest innovative machines, new technologies of processing, new additives... Indeed, these trends are expected to stay.