If there’s one thing we know at the Happy Coffee Network, it’s this: coffee never stands still. And neither do we.
Every season brings fresh ideas, fun twists, and flavour experiments – but summer is when the coffee world really lets loose. Iced drinks take over the menus, creativity kicks in, and cafés start playing with presentation like it’s a competitive sport (and honestly? Sometimes it is).
So what’s hot (or rather, cold) this summer? Here’s what we’re seeing across cafés, competitions, and community conversations:
🥂 1. Coffee Cocktails Are Having a Moment
Not just espresso martinis – though we’ll never say no to one. This summer’s trend is all about low- or no-alcohol coffee cocktails. Think: cold brew spritzes with citrus bitters, espresso negroni twists, and coffee-based aperitifs. Bonus points if it sparkles.
Perfect for the 5pm crowd and your brunch menu.
🌶️ 2. Experimental Flavours: From Herbs to Heat
The coffee geeks are geeking out again – and we love to see it. We’re spotting more:
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Coffee with herbs (thyme, basil, mint)
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Spiced or savoury pairings (cardamom, chili, even beetroot)
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Fermented additions (hello, kombucha cold brew)
Not everything will become a bestseller, but they get people talking. And ordering.
☁️ 3. It’s All About Texture
This season’s secret weapon? Mouthfeel.
Baristas are playing with cold foam, jellies, mousses and coffee ice cubes to make drinks feel more like an experience. Even affogatos are getting upgrades with unusual ice creams (salted caramel, miso, matcha, etc).
Cold drinks don’t have to be flat. Literally.
📱 4. Looks Matter (Yes, We Said It)
We’re not saying every drink has to be “Instagrammable”… but let’s be real: presentation sells.
This summer’s visual trends:
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Iced drinks in wine glasses
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Garnishes like dried citrus, edible flowers or colourful straws
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Layered drinks (coffee + milk + foam + syrup) for that gradient magic
The camera drinks first – and the guests come back for more.
🌍 5. Global Inspiration, Local Adaptation
Asian coffee culture continues to influence drink menus – from Japanese iced drip to Vietnamese egg coffee and Dalgona-style fluff. But we’re also seeing Latin American inspiration (like café de olla or spicy mochas) creeping in.
The key? Keep it authentic, simple, and story-driven.
🌱 6. Sustainability Still Matters
Even in summer, consumers want to feel good about their drink choices.
Cafés are leaning into:
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Locally roasted coffee
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Reusable glassware and compostable straws
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Leftover coffee repurposed into syrups or baked goods
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Transparent sourcing stories that guests can connect to
It doesn’t have to be perfect. It just has to be honest.
💡 7. Less Staff, More Smart Prep
With tight teams and fast service needed on summer terraces, mise en place is king. Think:
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Pre-batched cold brews
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House-made syrups
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Signature drinks that look special but are easy to build
Cafés that do this well? They stand out – and sell more.
❤️ Wendelien’s Pick: The Pomegranate-Basil Cold Brew Spritz
This one’s been on repeat for me lately. It’s fruity, refreshing, and has just enough complexity to be interesting – without slowing down service.
Here’s what’s in it:
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Cold brew
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Pomegranate juice
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Sparkling water
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Fresh basil
It’s served over ice in a tall glass (or wine glass if you’re feeling fancy) with a basil leaf garnish. It looks beautiful and tastes even better.
Want to Explore More?
Join the Happy Coffee Network – our global community of baristas, brewers, café owners, and coffee lovers. We share recipes, real talk, training, and trends – all in a welcoming, no-snobbery space.
Got a summer drink you’re proud of? Share it with us at #HappyCoffeeNetwork!