Coffee is having a golden moment. What was once a basic commodity has been transformed into a complex gourmet product, with countless features, origins and extraction methods, and it now appears on many markets, including Italy, a country that traditionally had little inclination to venture beyond basic espresso coffee. Proof of this comes from the fact that many specialty cafés are opening in the country’s big cities, most notably in Florence (with the new Ditta Artigianale, Melaleuca, Fluid and Mantra) and in Milan (with the opening of new branches for “veterans” Cafezal and Orsonero).

But what are the most recent trends that are breathing new life into the sector? Here are six, with more new trends likely to be seen at SIC, the International Coffee Show, as always one of the highlights of HostMilano, whose next edition will be held at FieraMilano Rho from 13 to 17 October 2023.

Gourmet coffee. It all started with Panama Gesha, Kopi luwak and Jamaica Blue Mountain. Now there is coffee fermented in barriques or frozen when at its best, which paves the way for tastings (as happens with wine) – something that was hitherto not possible, given that coffee is traditionally something that needs to be made from freshly roasted beans and consumed immediately. Like all products, the premium option is priceless for true connoisseurs.

Coffee cocktails. Nearly all the most exclusive cocktail bars now have at least one coffee-based cocktail, be it Cold Brew, Espresso or Coffee Kombucha. Often it is a variation on the timeless Espresso Martini theme, but it can also be much more. Bartenders have learned the secrets of this complex ingredient and how to make the most of its aromatic profiles.

Getting fruity. Coffee is itself a plant, of course, but now it is also frequently combined with others: from the ever more popular milk alternatives to fresh fruit or fruit extract (especially citrus: coffee and orange is all the rage now), or red and yellow fruits. Fruit is good at bringing out some of the aromatic notes of coffee.

Some (well, quite a lot actually) like it cold. There is nothing new in iced coffee, but the choice has now widened considerably. Cold Brew, where the coffee is extracted cold, is enjoying considerable success, either neat or mixed with tonic water for the Espresso tonic. Unfortunately it takes a long time to prepare – 12 hours or even longer – but machines have been made to shorten these times. One of the most recent new ideas is Snapchill Coffee: a coffee that is extracted hot then immediately frozen to preserve all its aromas.

Well-being. One area being focused on in particular is coffee’s health benefits. Countless studies have emphasised the beneficial effects coffee can have, including the prevention of some serious diseases. The next step will be to combine the health-giving properties of coffee beans with so-called adaptogenic substances that combat physical and mental stress, like ginseng, turmeric, liquorice root, Astragalus root, Goji berries, Rhodiola and Ashwagandha.

Ready to drink: in a can or in a bottle, the cold version of ‘coffee-to-go’ is proving a hit, especially with young consumers who love how practical it is on the go. It is now becoming more widely available in large-scale distribution, in service stations and in convenience stores.