Piazza D’Oro Brand Ambassador Shaun Kumar reveals his top summer coffee trends.
According to Shaun, summer 2024/25 is all about cold coffee innovations, with nitro cold brews, iced lattes with oat milk, and espresso tonics dominating the scene.
“People are also experimenting with less traditional options, such as affogatos served with non-dairy gelato,” he says.
With seasonal flavours adding a refreshing twist to traditional coffee notes, the industry has seen a rise in demand for fruity infusions aligning with summer’s brighter and lighter palates.
“Think coffee with hints of yuzu, passionfruit, or even watermelon. These flavours pair beautifully with cold brew coffee,” he says.
Additionally, Shaun says ingredients such as coconut cream, sparkling water, and botanical syrups can be used to create unique combinations to elevate summer coffee menus.
He adds that the vessel is just as important as the contents, with sustainability remaining a key trend too.
“Reusable cups and eco-conscious choices like plant-based milks are more popular than ever,” he says.
For those who normally prefer their coffee hot, Shaun suggests cold brew as an easy transition as it is full-bodied and smooth while retaining the richness of hot coffee.
“You can also try serving an iced flat white or latte with a choice of milks. If you’re after a bold espresso flavour, an iced long black or Americano over ice is a great way to keep cool without losing that robust coffee experience,” he says.
Beyond its social perks, Shaun highlights the health benefits of iced coffee or cold brew, which is said to be a great way to stay hydrated while still enjoying coffee’s antioxidant benefits.
“Cold brew in particular is less acidic, making it easier on the stomach, especially in the heat. The natural caffeine boost also supports energy levels without the need for sugary energy drinks, making it a refreshing yet health-conscious choice,” he says.
This summer, Shaun will swap his regular flat white morning go-to for an iced latte with an extra shot.
“Then in the afternoon I would change to double shot espresso with tonic or cold brew depending what’s on offer,” he says.
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