As the year winds down, the flavored coffee world gets extra busy. From pumpkin spice in the fall to gingerbread and pecan praline around the holidays, flavored coffee always seems to shine toward year-end. As we look ahead to 2027, Christophe Ernotte, VP of North America at La Cimbali, shares his thoughts on where beverage flavor is headed next year. From nutty, green flavors like matcha and pistachio to brighter, more acidic, citrus-forward drinks, here’s what Ernotte believes may become 2027’s hottest coffee flavor trends.
Coffee and espresso flavor trends to gain momentum
“Looking ahead to 2027, I expect beverage innovation to focus on layered flavor profiles, more experimentation with texture, and new twists on familiar favorites. Matcha and pistachio will likely remain part of the conversation, while fruit-forward combinations and warming spices could create new opportunities for differentiation,” says Ernotte. “I also expect to see more thoughtful pairings between coffee and complementary ingredients, such as citrus or other fruit, that bring out the distinctive aromatic characteristics of different coffee profiles. Ingredients such as fig and date are particularly interesting because they bring a deeper, jammy sweetness to coffee without relying solely on traditional syrups, as highlighted in recent 2027 coffee flavor forecasting.”
Beyond flavors, Ernotte believes texture will continue to shape the coffee experience, especially through cold foam and other customizable additions. Cold foam in coffee can add flavor, visual appeal, and a premium touch to familiar drinks. “Consumers want their everyday coffee to feel like a luxury café experience, with something new to discover while still enjoying a familiar drink. For operators, the opportunity is to deliver that sense of discovery through combinations that work across different beverages and are practical to execute,” he shares.
Nutty coffee flavors
Nutty flavors, like pistachio, matcha, and hazelnut, have become increasingly popular in specialty coffee beverages. According to Ernotte, these flavors will likely remain popular on coffee shops’ menus in 2027, although their formats and applications may evolve.
“Pistachio brings a premium feel to specialty beverages, while matcha offers versatility across hot and iced drinks. Hazelnut benefits from familiarity and an established place in coffee culture. The Specialty Coffee Association’s coverage of 2026 National Coffee Data Trends also identifies nutty notes as a flavor that resonates with coffee drinkers,” he shares. “The broader opportunity is to build on flavors consumers already recognize while introducing new combinations, textures and presentations. Rather than relying on a flavor’s novelty alone, brands can give it staying power by making it versatile enough to work across different beverages and occasions.”
Emerging and unexpected flavors
“I would keep an eye on fruit and spice combinations that bring complexity without relying entirely on added sweetness,” says Ernotte. “Fig and date are interesting examples because they offer a deeper, jammy sweetness, while ingredients such as pandan and hojicha provide inspiration from other beverage traditions. Recent coverage of emerging coffee flavor trends points to growing interest in ingredients such as pandan and hojicha, while warming spices such as cardamom and ginger can also add depth and a distinctive aromatic quality.”
“I think the most successful innovations will balance these unexpected ingredients with the flavor of the coffee itself. The goal is to create something distinctive enough to spark curiosity, but balanced and approachable enough that customers want to order it again. For example, pairings with ingredients such as orange or other fruit can be particularly interesting when they are selected to complement the coffee’s natural aromatic profile, rather than simply adding another flavor.”
More complex flavor profiles
Coffee flavor preferences are evolving to include less-sweet beverages and more complex flavor profiles. In 2027, we may see continued experimentation with flavor balance, particularly in beverages that offer complexity beyond sweetness. Coffee consumers want both familiarity and discovery. While established drinks such as lattes, cappuccinos, and cold brew remain accessible starting points, new flavor combinations and customization options let customers make those beverages their own. The National Coffee Association reported in June 2026 that 47% of American adults had consumed specialty coffee in the past day, reflecting the continued strength of the category.
“Citrus can bring brightness to certain coffee preparations, while a subtle salted element can add contrast and help balance a sweeter profile. Savory combinations may develop more selectively, particularly in specialty cafés where customers are often more open to exploring unconventional flavors. Industry analysis of unconventional coffee flavors highlights the growing conversation around sweet-and-spicy combinations, umami and other experimental profiles, while also emphasizing the importance of quality and familiarity,” he shares.
