Charcoal lattes, prosumers and robot baristas: Welcome to the new everyday coffee landscape

Machine learning

Barista skills are clearly important to coffee culture, but are not practical in every hospitality setting. Illy operates the Università del Caffè training network, with courses covering everything from coffee preparation to café management and customer engagement. The brand has now added Illy On the Go, a bean-to-cup self-service coffee format. This provides a self-serve model while still maintaining a high-quality end product.

Taking the idea one step further, Lexington Catering, supported by Elior Vending, has installed the UK’s first fully robotic barista coffee counter at BT’s Snowhill office in Birmingham. Its robotic arm prepares and serves using a barista coffee machine, delivering a drink in an average of 98 seconds.

Mark Hall, estates vending and special projects director, Elior UK, says: “Theatrics have always been central to great barista coffee. By keeping robotic elements visible and having them operate a traditional machine, you build trust while preserving the performative experience customers enjoy.”

UCC Coffee UK & Ireland’s head of category and insight Phil Smith points out: “The adoption of automation has been particularly noteworthy in an industry long obsessed with traditional espresso machines, signalling a major shift toward efficiency and consistency.”

Flexible blends

Adaptability is vital in a coffee offer, according to Richard Ellison, own brand manager at the Wholesale Group. “Classic espresso-based drinks continue to underpin coffee sales, with lattes, cappuccinos, flat whites and Americanos remaining firm favourites. Cold coffee has moved firmly beyond a seasonal offer,” he says.

“This versatility is becoming a key consideration in coffee selection, with operators seeking blends that can flex across hot, iced and milk-based drinks without compromising flavour or consistency.”

Shyrell Hui, head of UK foodservice and wholesale at Rude Health, agrees: “Functionality remains critical in a busy hospitality environment. Barista-style drinks must integrate seamlessly into both hot and iced applications. A well-chosen range spanning oat, almond, coconut and soya allows operators to cater to different tastes while maintaining speed and consistency during service.”

Flavour is a key engagement driver, says Toby Weedon, barista development director EMEA at Oatly: “There is a growing demand for more adventurous, café-quality experiences, both at home and in hospitality. Seasonal twists, enhanced experiences and barista-crafted profiles are high on the flavour spectrum, complementing rather than masking the coffee itself.”

Flavours in favour

Innovation is also being driven by expectation of a broader range of serves and flavours.  Edwin Harrison, co-founder of both roaster Curious Roo and independent coffee shop brand Artisan, believes: “Specialty coffee shops, compared to larger operators, are still slow to adopt the bigger opportunity available with iced drinks. These can become a high-quality hero product on the menu, especially with more creativity around the look, preparation and flavours.”

Tony Kousoulou, beverage expert at Monin, says flavour trends are shifting, particularly among younger consumers. “Iced coffee is the most-ordered iced beverage, while milkshakes, smoothies and other refreshing drinks are growing in popularity,” he says. “Syrup and cream remain top additions. Caramel is the favourite flavour, followed by vanilla, salted caramel and hazelnut.”

Olly Mutch, coffee buyer and product development lead at own-brand specialist Finlay Beverages, agrees: “Flavour trends continue to evolve rapidly, particularly in the out-of-home space. We’re seeing strong interest in breakout flavours such as matcha, ube and yuzu, alongside continued demand for familiar favourites.”

Richard Lowry, head of coffee at Bidfood, says alongside coffee as “the cornerstone of most operators’ offerings, a wave of innovation driven by health-conscious consumers, social media influence and premiumisation, is reshaping what customers expect from their cup”.

This has seen the arrival of functional drinks, including beetroot latte, prized for its vibrant colour and perceived health benefit; turmeric latte, often associated with wellness and anti-inflammatory properties; and activated charcoal latte, offering a striking aesthetic and detox appeal.

“These drinks tap into a growing demand for beverages that feel indulgent while aligning with healthier lifestyles,” says Lowry. “For many customers, they provide a way to reduce caffeine intake without sacrificing the café experience.”

Leigh Baker, customer proposition director for foodservice at Booker, says: “Hospitality operators should recognise the diversity in the market and keep an eye on innovation and evolving trends in hot beverages. While the ‘Dubai’ viral sensation may have reached its peak, there are still opportunities to be had for the on-trend nut, so it’s worth investing in pistachio-based ingredients, such as pistachio syrups, topping sauce, cream and milk for Dubai-style lattes and hot drinks.”

Lincoln & York’s Bryson says: “Coffee can be complex for operators to navigate, which is why it’s important to work with a partner who can offer both coffee expertise and market insight that can help you to keep your finger on the pulse of this ever-changing market.”

Suppliers

Bidfood

Booker

Cimbali Group

Curious Roo

Finlay Beverages

Illy

Lincoln & York

Monin

Oatly

Rude Health

UCC Coffee UK & Ireland

The Wholesale Group

Main photo: Courtney Cook/Unsplash