Bay Area Coffee Shops Embrace Maximalist Drink Trend – CoffeeTalk

Bay Area coffee shops are seeing a rise in popularity of maximalist coffee drinks, featuring elaborate ingredients and presentations. This trend is driven by social media, a desire for novelty, and a craving for fun, unexpected beverages.

At Kopi Bar and Bakery, visitors can find kopi avocado coffee, a blend of coconut condensed milk, avocado, and espresso. Chef Nora Haron said she was initially hesitant to introduce the drink, but customers have responded positively to its unique flavor and Instagram-worthy appearance.

Nirvana Soul Coffee, with locations in San Jose, Cupertino, and San Francisco, aims to make coffee fun with colorful decor and a dessert-like menu. Popular drinks include the Laid-Back Lemon Cayx, an iced coffee with cake-batter syrup and lemon, and the Dirty Diana, a chai latte with beet mix. Co-owner Be’Anka Ashaolu said that maximalist drinks attract new customers and challenge the perception of specialty coffee as minimalist and intimidating.

The Caffè in Oakland collaborates with chefs to create unique espresso drinks. A collaboration with Delfina chef-owner Craig Stoll resulted in a peppermint whipped cream mocha, while a collaboration with Abacá chef Francis Ang produced a white choke-late, a savory latte with roasted sunchoke puree. Luigi Di Ruocco of The Caffè said customers appreciate the culinary technique behind these beverages, which offer a higher-quality alternative to mass-produced, syrup-laden drinks.

While some coffee purists may be skeptical, the maximalist trend reflects a desire for novelty and visually appealing drinks. Di Ruocco believes it is about responding to customer preferences and offering exciting new options, even for those who typically prefer traditional coffee.

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