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Coffee shops across the country are no longer just about espresso and drip. Bold menu additions are drawing sharp opinions from regulars and newcomers alike.
From butter in lattes to hot sauce in foam, baristas are either breaking boundaries or alienating purists. These ten items are sparking online debates and dividing customers in cafes from coast to coast.
Espresso Tonic with Citrus Peel
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Mixing espresso with tonic water and a twist of grapefruit or orange peel is growing in trendy cafés. Some enjoy the fizz and bitterness, but others find the combo oddly sour. The clash of sharp flavors creates instant love-it-or-leave-it reactions.
Espresso Over Cereal Milk
Shops are pouring espresso shots over leftover milk from cereal steeping, often topped with cereal pieces. It blends sweetness with nostalgia but confuses coffee purists. Many feel it pushes the concept too far from real coffee.
Butter Croissant Milkshakes
Blended croissants with ice cream and milk form the base of this thick dessert drink. Some see it as indulgent and original, others call it wasteful and messy. It is rich enough to count as a full meal and hard to sip through a straw.
Activated Charcoal Lattes
Pitch black lattes made with activated charcoal attract attention but raise health questions. Some nutritionists warn about possible interactions with medications. Still, shops keep them on menus for the dramatic look and novelty factor.
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Coffee with Pickle Juice
This unlikely pairing made the rounds online and has shown up in a few experimental menus. The sour flavor cuts through bitterness but often shocks the palate. Most orders come from curious customers more than repeat buyers.
Iced Lattes Topped with Cheese Foam
A thick foam made with cream cheese and milk sits on top of these iced drinks. Inspired by Taiwanese bubble tea culture, it is salty and rich. While some find it addictive, others are unsettled by the mouthfeel and flavor clash.
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Espresso and Lemonade Blends
This bright, citrus-forward drink mixes fresh lemonade with espresso shots over ice. While visually striking and refreshing to some, many find the mix too acidic. It is popular at pop-up cafés but rarely becomes a staple item.
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Bone Broth Latte Hybrids
Bone broth mixed with espresso is marketed as a protein-rich energy drink. It combines meaty depth with caffeine but most find the taste jarring. Health-focused cafes offer it, but it remains deeply polarizing.
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Mushroom Coffee with Cordyceps and Chaga
Mushroom-infused coffees have grown in wellness cafés, using powders like lion’s mane or chaga. Advocates say they boost focus and calm, but others call the taste earthy and strange. It is either a daily ritual or a one-time try.
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Sweet Corn Lattes with Honey
Some cafés, especially in the Southwest and California, are blending steamed corn milk with espresso and honey. The taste is creamy, sweet, and very different from traditional lattes. While culturally inspired, it splits opinion fast.
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Controversial coffee shop items often reveal where creativity meets risk. While some drinks become new favorites, others fade just as fast. What they all show is how far cafés will go to surprise a changing audience.
Disclaimer: This list is solely the author’s opinion based on research and publicly available information.
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