Figures from the British Coffee Association earlier this year showed that Brits were drinking 95m cups of coffee a day. This was an increase of 25m from 10 years ago, when the figure was 70m a day.
Purchasing company Beacon has unveiled the top trends in coffee to help operators capitalise on the growing market.
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Want to know more about serving coffee in your pub?
Supplier UCC Coffee will be at the next MA500 club meeting in Sheffield on 13 September.
The MA500 business club is open to multi-site operators and runs three nationwide events a year that include business-focused presentations from top experts and owner-operators.
Each event is followed by an evening's networking study tour of new and exciting venues in the area.
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Beacon buyer Tom Gray said: “Despite the uncertain economic conditions, insight from our suppliers shows that consumers are still increasing spend on coffee purchases.
“Factors such as high-quality coffee, consumers’ consumption patterns and barista training should all be seriously considered.
“This will help operators maximise their coffee sales in a saturated market and deliver a desirable experience as opposed to just a drink.”
1. Ice, ice baby
Iced drinks are becoming increasingly popular within the coffee sector, with 40% of consumers having purchased one in the past 12 months, and almost one third (30%) said an iced blended coffee is their favourite, according to Beacon’s supplier Matthew Algie.
Beacon said consumers expect to see a form of the beverage in all café environments, and not having one could damage a consumer’s perception of an establishment.
By offering a variety of iced drinks, operators may be able to meet market demand and balance out lost revenue on hot drinks during the summer period.
2. Milky way
With the everlasting trend of health, research from Matthew Algie found that 60% of consumers place importance on a sugar-free option.
By including healthy milk alternatives such as almond and soya milk, free-from and non-dairy options, operators will be able to satisfy consumer dietary requirements while also reaching a wider demographic and increasing sales.
3. In the serve
Beacon also called for operators to ensure their baristas are fully trained. Insight from Jacobs Dowe Egberts highlighted an understanding of the equipment can have a better effect on the overall aroma and flavour of the drink. By ensuring staff are thoroughly trained, operators can give customers a full experience.
Jacob Dowe Egberts coffee expert Stuart Haden said: “Serving the perfect coffee is not just about choosing the best-quality coffee.
“It is also about having an understanding of how the equipment used can have an effect on the overall aroma and flavour, be it the training of a barista or making sure the precise setting of a bean-to-cup machine is correct, both of these will contribute to the overall coffee experience.”
4. Coffee consumers’ behaviour
To ensure establishments meet the growing demand for coffee, it is crucial operators consider consumer behaviour and habits.
Research from an Allegra report commissioned by Jacob Dowe Egberts revealed that consumers get their coffee fix for a number of reasons.
More than half (58%) purchase coffee to satisfy functional needs, 43% for indulgence and 27% for socialising.
Beacon buyer Tom Grey said: “To ensure operators are able to meet consumer demand, it is vital they consider the whole experience, the quality of the coffee, the offering and the serve.
“By revitalising a coffee offering, operators will be able to get ahead of the competition, reach a wide demographic and boost sales throughout the year.”
