Coffee is an ever-evolving thing. Trends come and go and sometimes come back again. (Hello, multi-roaster cafes!) Things that were cutting edge become ubiquitous and then lose market share to the next new hot thing. And there are always blips. Little weirdo occurrences that, thanks to social media platforms like TikTok, burn bright then fade out just as quickly (not unlike TikTok itself). Anyone remember the onion latte or watermelon coffee?
And while the state of coffee is fluid (get it), without any real time peg mooring it one one particular point in the calendar over another, the new year seems like a good a time as any to assess where specialty coffee is headed, to read the coffee grounds and make some bold predictions.
That’s why the editorial team here at Sprudge has joined together in a conclave to offer their best guesses as to what coffee in 2025 will look like. What’s making a comeback? What’s the new wildass ingredient to find its way into a latte? Are there any big surprises in store for coffee drinkers? Our editors have thoughts.
Zachary Carlsen (Sprudge co-founder): Pickle Coffee will take social media by storm in 2025. Just think of it: a fine Bread and Butter Dill Pickle Co-Fermented green coffee that’s pickled in a jar, roasted, and then cold brewed in pickle brine. Served in a hallowed out dill, with a pickle back and cornichon straw. Now that’s flavor.
Jordan Michelman (Sprudge co-founder): In 2025 I predict a group of extremely online “trad” coffee activists will campaign to put the “i” back in Gesha.
I also predict that James Hoffmann will stun the world by returning to the competition stage—in the Cezve Ibrik discipline! His routine, highlighting a fresh and fruity Guava Co-Ferment, will be good enough to place him in the finals—where he’ll eventually place third behind Pierre de Chanterac (France) and Dimitris Karampas (Greece).
Liz Clayton (Sprudge Associate Editor): Lowering one’s caffeine intake is all the rage in a 2025 predicted to raise blood pressure worldwide—we see a future beyond decaf as all-foam drinks take flight, whipping everyone into a coffee-free frenzy and leaving moustaches on the stiff upper lips of multitudes. Think the Dalgona craze, but without all that coffee.
Jenn Chen (Sprudge Editor-at-large): 2025 will see the return of the deconstructed beverage, except that it’s no longer a latte served in three parts, because repeating trends is boring. No, you’ll have an entire show: the barista brings your espresso in a bespoke mug and pours it table-side à la competition cappuccinos. Some cafes will kick it up a notch and have customers pay extra to do the pours themselves. Here’s your espresso and some steamed milk—now assemble your latte. You’re welcome!
Zac Cadwalader (Sprudge Managing Editor): Coffee is going to wake up a little. The past few years have been kinda boring in the specialty coffee world and 2025 is the year things are going to start getting wild again. The days of trying to be everything for everyone are coming to a close. Cafes are going to start focusing serving coffee the way they would want to drink it. Perspective is in. Fat bell curve medium roast is out.
