Melitta key account manager international Falko Pluckebaum believes the market is full of innovation at the moment.
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Savour the flavour?
Nothing beats a great cup of coffee but that means different things to different people.
Are you a purist or a fan of milk and syrup innovation?
Kalwani says Pantry Café recently offered red velvet cappuccinos to its customers in the build up to Valentine’s Day and received a great response from customers.
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“Those that enjoy their traditional coffees can continue doing so, but there are a lot of customers that appreciate new and unique flavours to try,” she continues.
“We also did a sampling recently of a carrot cake frappé which although unusual sounding, was delicious and very popular.”
Nespresso is also finding that many of its customers from the Middle East prefer milk recipes “and we have many recipes including local ingredients such as figs, dates, pistachio nuts and so on”, says Debayle.
And people are looking for new taste experiences, according to Melitta’s Plückebaum.
“This might be a trend for some time. But flavoured coffee is becoming more famous,” he argues, although adding that normal coffee or milk-related products will remain stable.
ICTF’s Godinho believes flavoured coffees “are a dessert alternative” that in no way replaces the enjoyment of an “exquisite coffee”.
Farrance agrees and adds that in a country where obesity and diabetes are major issues, he believes sweet options should be restricted, while Hijazi says because flavoured coffees generally have more milk and sugar it “makes one wonder if it really should be called a coffee”.
Mejia simply comments that she “can’t stand them”.
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