I’m calling it now: Fruit-flavored drinks will be this summer’s hottest coffee trend.
I noticed the first stirrings of this trend several years ago, when visiting coffee shops in Taiwan, Japan, and Hong Kong. I still remember ordering an iced americano in Taipei and being surprised when the barista swapped orange juice for water.
Now, the trend has finally arrived in the United States. According to consumer intelligence platform Tastewise, social discussions around fruit-flavored coffee have surged by more than 23% over the past year, reflecting a growing appetite for creative beverages that merge fruit-forward flavors and novelty. And anecdotally, I’ve seen more coffee shops making signature coffee drinks with fruit syrups, juices, and purées than ever before.
This Drink’s a Peach
Be Bright Coffee in Los Angeles is one of them. Founder and 2024 United States Barista Champion Frank La says that the cafe’s strawberry-themed menu—offered for a limited time around Valentine’s Day—was the most popular seasonal menu of the year. It featured drinks like a strawberry cheesecake latte, strawberry-dipped chocolate mocha with strawberry cold foam, and strawberry matcha dream (a matcha latte topped with strawberry cold foam).
Adding fruit to coffee involves more thought than just dropping chunks of pineapple or slices of apple into a drip coffee, as La explains. “When using fruit as an ingredient with coffee, balancing sweetness, acidity, and bitterness is important,” he says. “Since espresso on its own has some acidity and some bitterness, fruit can be made into a syrup or reduction to amplify the fruit flavor in the drink but also lend sweetness and acidity.”
For example, the orange blossom espresso tonic on Be Bright’s summer menu features orange zest to brighten the drink and tonic water that has a hint of grapefruit-like bitterness and sweetness. As for the strawberry cheesecake latte, the strawberry milk contributes sweetness and acidity to cut through the richness of the mascarpone cold foam on top.
“We like to build drinks that use fruit to create balance in a drink, rather than to see it be the loudest, most prominent ingredient,” La explains. “We’re always trying to add just enough to see how it makes the drink delicious, but stop just before it becomes too much.”
When using fruits that lack acidity once cooked down, such as dates, bananas, or apples, La suggests balancing the drink with a splash of citric acidity, like yuzu or lemon juice.
The California-based Verve Coffee Roasters has seen increased interest in fruit-inspired coffee drinks in the past year as well. “We started exploring this category by brewing a fresh take on a raspberry mocha, embracing fun pops of color and garnishes, and, of course, always starting with real fruit,” says Lyndia McGauhey, Verve’s vice president of coffee training and brand licensing.
Verve further tapped into the fruit trend this past year, launching an orange creamsicle latte with housemade vanilla citrus syrup, as well as a strawberry cold foam iced latte. “We find the trick is to balance sweetness with acidity, and always incorporate an element of depth, like chocolate, cream, or milk,” McGauhey says. Verve plans to launch more fruity coffee drinks this summer.
Serena Yang, the founder of Dr. Ink in San Jose, has also leaned into fruit-forward coffee drinks,inspired by fruit cocktails she tried during trips to Bangkok and Seoul. “We were really impressed by how bartenders were thoughtfully layering flavors; playing with texture and aroma; and using fruit in creative, balanced ways,” she says.
Yang notes that she always starts with the coffee—its flavor notes, body, and acidity—and builds from there. “For example, a juicy, floral Ethiopian cold brew might pair beautifully with orange or white peach purée,” she says. “While an Ethiopian and Colombian blend espresso might call for a creamy citrus or berry-based topping to provide contrast. Texture is also key. We consider how the drink will feel, not just how it tastes, to create a more complete and satisfying experience.”
A few favorites from the current menu include an espresso tonic with apricot purée and a latte with blueberry cold foam. Cold brew with orange purée and oat milk foam is another refreshing summer favorite. Yang works with local California farmers whenever possible, which she says really intensifies the fruit flavor.
“It’s fun to experience coffee through a brighter, more seasonal lens,” she says. “We were inspired by how naturally certain fruits pair with high-acidity coffees—like citrus and tropical fruits—and how they can highlight or contrast a coffee’s origin characteristics.”
