Coffee jelly is an extremely popular type of dessert in Japan, but the TINI Cafe + Bar in Phnom Penh has reinvented the favorite treat as a Coffee Jelly drink. The unique beverage is made of three parts: high-quality espresso, frothed milk and palm sugar syrup. This three-part beverage comes disassembled so that guests can add just the right amount of each component to make it as milky or sweet as they like.
This Japanese-inspired beverage is like a cross between a tapioca-filled boba tea and an iced cappuccino, which makes for a drink that's rich in both texture and flavor.
While the influence of the foodie movement has expanded the average consumer's horizons when it comes to experimental flavors, texture is becoming just as important to consumers who want to try something new.
Coffee Jelly Drinks
The TINI Cafe + Bar Turns a Popular Japanese Dessert into a Beverage
Trend Themes
1. Texture Exploration - Texture is becoming just as important as experimental flavors, creating opportunities for companies to offer unique sensory experiences.
2. Beverage Personalization - Disassembling the drink and allowing guests to add each component to their liking presents an opportunity for beverage personalization.
3. Dessert-inspired Beverages - Turning popular desserts into beverages creates new and exciting flavor combinations for consumers to explore.
Industry Implications
1. Food and Beverage - Texture exploration and dessert-inspired beverage trends present opportunities for the food and beverage industry to innovate and create unique products.
2. Hospitality - The trend of beverage personalization can be implemented by the hospitality industry to offer guests an interactive experience.
3. Retail - Creating and marketing dessert-inspired beverages can be an opportunity for retail companies to expand their product lines and appeal to a wider range of customers.