These 7 COVID-19 Coffee Trends are a Silver Lining to Quarantine

pouring cold brew coffee

With more time to master barista skills, homebound consumers are creating coffee trends during COVID-19. Beverage brands paying attention may find new inspiration in these innovations

What do you get when you combine coffee, creativity and lots of idle time? A plethora of new consumer-driven DIY coffee recipes taking over Instagram. Spurred by stay-home measures and a longing for lattes and other premium coffee drinks, consumers are innovating at home, crafting new coffee beverages and launching COVID-19 coffee trends from their home kitchens.

To help satisfy caffeine cravings from home, we’ve compiled recipes for seven promising COVID-19 quarantine coffee trends. For brands wondering which coffee offerings to act on next, the answer may be among these new coffee creations. On our list of coffee and coffee-inspired trends that could be worth scaling:

  • Frothy coffee
  • Coffee gelatin squares
  • At home cold brew into granola
  • Stove top latte
  • Cold brew sangria (non-alcoholic)
  • Coffee frosting
  • Irish coffee

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Frothy coffee (aka Dalgona coffee)

Tools: electric whisk
Time: 15 mins
Ingredients: instant coffee, water, sugar, milk, DaVinci Gourmet syrup, water, ice

Add to a 12 oz. glass:
ice (fill so glass is ¾ full)
½ oz flavoring such as maple syrup or DaVinci Gourmet
milk (fill so glass is ¾ full)

Add to a separate glass:
1 tablespoon granulated sugar
2 tablespoons instant coffee
3 tablespoons water

Whisk the sugar, coffee and water blend with an electric whisk for a few minutes, allowing froth to come to the top. The color will start to shimmer more like fresh crema on an espresso shot.

Scoop the coffee froth and dollop it on top of milk, serve.


Coffee frosting

Tools: spatula or bar spoon
Time: 10 mins
Ingredients: instant coffee, powdered sugar, vanilla extract or syrup, water

Add to a small mixing bowl:
1 pinch of salt
1/8 tbsp vanilla extract
1/2 tbsp instant coffee
1 tbsp water
1 cup powdered sugar

Mix or sift instant coffee and powdered sugar together to prevent clumping. Once mixed, add liquids and stir till smooth. Spread on top of graham crackers, pastries, pancakes, French toast or another product of your choosing.


Stove top latte

Tools: moka pot, French press, small pot
Time: 15 mins
Ingredients: fine-medium ground coffee, ideally high-fat milk (such as half-and-half) although regular milk or oat milk will also work, sugar or flavor, water

In a moka pot:
Add water and coffee per the moka pot instructions. Bring to a boil. Once it brews it will be very hot, so be careful.

In a small pot:
Heat the milk slowly. Heat slowly, aim for 150-degrees, or until there’s a sizzle on the sides of the pan when you swirl the liquids. Remember, time is your friend.

In a French press:
Combine the coffee and heated milk with sugar. Plunge the filter of the French press for 10 seconds to get nice tight bubbles. Slowly pull the plunger out of the milk, then pour into your pre-heated mug. (As you transfer the liquid from stove to French press to mug, your drink is losing heat. Rather than risk burning the milk, pre-heat each device with hot water.)


Coffee gelatin squares

Tools: whisk, bowl
Time: 10 mins
Ingredients: water, coffee, orange gelatin packet

Follow the gelatin packet preparation instructions, replacing 1 cup of boiling water with 1 cup of hot coffee. When it’s time to add the cold water, you may want to consider integrating another flavor enhancer, such as 6 oz. ginger kombucha. Pour gelatin into a dish or dishes and let set; chill in fridge.

Serve alone or top with hand shaken cream with vanilla, vanilla pudding, ice cream or chilled coconut cream.


Cold brew coffee in granola

Tools: French press
Time: 1 day
Ingredients: coffee, water, cream, granola

In a French press: Combine coffee and cold water, using the same ratio you would for hot coffee. (I prefer a 16:1 ratio by weight, which would fill your brewing device about 20% with grounds, the rest with water. Allow coffee to steep overnight, as long as 24 hours.

In a glass:
Fill glass halfway with cold brew, add a splash of heavy cream if you like, and top with granola for a caffeine snack attack.


Cold brew sangria (non-alcoholic)

Tools: French press or mason jar, filter (metal, paper or cloth)
Time: 1 day
Ingredients: coffee, water, honey or sweet juice and fruits and juices such as berries, stone fruits and citrus fruits

In a French press:
Using the same ratio of coffee to liquid used for cold brew, combine coffee, cold water and a mix of the fruits you have on hand. (Stone fruits and berries work especially well; you may also want to add sugar or a splash of balsamic vinegar.) Muddle the mixture to break the skins of the fruit and allow the juices to release. Let coffee mixture to steep overnight.

Use a metal, paper or cloth filter to separate the fruit and grounds from the liquid. There will be significant settlement. Discard the fruit and chill the liquid. Sweeten to taste with honey or fruit juice. Serve over ice. Garnish with an orange slice.


Irish coffee

Tools: small mason jar
Time: 10 mins
Ingredients: whiskey, coffee, water, heavy whipping cream, sugar or DaVinci Gourmet Vanilla Syrup

Add to a small mason jar:
About 1 cup of heavy whipping cream and 1 oz. of sugar or DaVinci Gourmet vanilla syrup. Shake for around one minute to combine. You will start to hear the sound soften as air is incorporated into the liquid. It should look like a milkshake and be light enough to float on hot coffee.

Add to a ¾ full mug of hot coffee:
1 oz. of whiskey. Pour around 2 oz. of the heated cream on top of coffee. (Pour close to the coffee to encourage the cream to float.) Garnish with cinnamon or coffee grounds.

To learn more about how COVID-19 is affecting the food and beverage industry, including changes in consumer preferences and purchasing behaviours, visit Kerry’s COVID-19 resource page.


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