Coffee industry isn't passive. It keeps growing with innovation coming from coffee shops and small cafes driven by demands from consumers' needs and wants. Such as the coffee that I am showing you today, a cotton candy coffee from COMU coffee shop.
Cotton Candy Coffee is one of the signatures from a cafe called COMU which apparently is the abbreviation of coral mountain. The coffee is done by adding cocopandan syrup with milk on top and then the cotton candy is clouding the glass. The espresso is served on the side that we can pour later on. It was so satisfying pouring the espresso into the glass with cotton candy. When it comes to the taste, it is sweet but not too overpowering. The aftertaste of the espresso is still visible. This cotton candy is refreshing to drink and even to look at. At first, I hesitated drinking it but coffee is to drink, right?
Apparently, for this coffee, it is often served hot with the cotton candy dangling separately. But this cafe innovated with cold coffee with cotton candy on its glass and having the espresso served separately. There's one place in Shanghai that also serves this type of coffee called Mellower cafe . But they serve it hot and with a giant cotton candy; not to mention, expensive too. Meanwhile this one was priced quite reasonably and even still cheaper than a tall starbucks. From that same article, I learned that people commented that drinking it would be messy. That wasn't the case with mine. As I poured the espresso into the coffee, the cotton candy melted and as you can see from the picture, there's only a trace of sugar around the glass.
I visited this coffee shop last year trying out their breakfast menu in this post Saturday Breakfast : Comu Coffee . Today, I tagged my mom along and I want to show her a place with good food and the cleanest toilet in town. Apparently, a year is enough to change the overall look of this place. Today the place looks cleaner and they changed the decoration and made the wall as a window through their coffee bar. However, their staff was new and the service wasn't the same. I prefer the previous baristas who were friendly. Meanwhile today, the barista seemed enthusiastic about their job and was just there because they needed to work.
More on the coffee industry, there are many classic recipes on coffee innovation that start getting more recognition such as negroni. And as I mentioned in my previous cafe reviews, fizzy drinks and frothy beverages are making a comeback. Except in this year, if it's tea, it's often served with a sprinkle of dried leaves such as tea leaves or mint leaves. With coffee, I have noticed cold brew based with extra sodas and more fizzy beverages offered at cafes. Though for some reason many blog posts suggest plant-based milk options, perhaps yes at a small coffee shop. But if it's a chain such as Starbucks, they've been doing that for a few years by now. I hope this year, there will be new recipes and new coffee recipes invented or at least going viral.
I am always on the lookout for trying these creative coffee innovations. Let me know in the comment section if you've ever tried a unique coffee!
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| Mac is a jack of all trades. A typical introvert in love with literature, books, technology and philosophy. She is also so into nootropics, productivity, minimalist lifestyle, cybersecurity, and languages. Other than that, she is passionate about cooking and traveling. In her free time, she enjoys learning various things. If you like her content, don't hesitate to upvote, leave a comment or a feedback. A re-blog is also appreciated. |
