This article helps readers who feel a bit behind the trends but are curious enough to catch up. It may be someone trying to connect with a young child by sharing tastes or a foodie seeking to elevate everyday beverages beyond a standard cappuccino.
It gathers the latest drink trends and explains what’s happening in the scene.
Number 1: Bubble tea.
Iced tea with jelly was introduced in Moscow about a decade ago but didn’t take hold at first. It has gained momentum recently thanks to the rise of Korean culture among younger audiences and the growth of Korean cuisine venues. The drink itself is relatively new, dating back roughly four decades.
Cold bubble tea is a tea-based drink that includes syrups, fruit purées, and chewy pearls. These pearls are typically tapioca made from cassava starch or juice-filled agar-agar spheres. Milk and condensed milk are sometimes added. The drink is sipped through a wide straw so the pearls travel to the mouth with the liquid. Tapioca pearls, when used, can be quite filling due to their texture and nutritional profile. When the pearls are juice-filled, the drink resembles a jelly gum hybrid with a distinct feel. While it may be stretchy to call it healthy, it works wonderfully as a dessert or treat.
Number 2: matcha.
People may recognize matcha, but the story is worth retelling. Matcha, or powder green tea, has appeared in Russian cafes only in the last five years, yet its roots trace to 9th or 10th century Japan. It was developed for portability and storage, with leaves steamed, dried, and ground into powder to be whisked or brewed as needed. Among popular methods was a brew that combined mint and salt in some locales.
High-quality matcha offers a gentle sweetness thanks to its harvest process. Tea bushes are shaded before harvest to intensify amino acids and deepen the green color. Cafes also showcase blue and pink variants. Blue matcha uses anchan flower powder and is entirely natural, though its taste is unusual. It is caffeine-free, a plus for those who prefer to avoid caffeine. Pink matcha typically relies on freeze-dried vegetables or fruits such as pitahaya, beetroot, or raspberry powder.
Number 3: cheese drinks.
Cheese-topped beverages have become common in cafes, featuring toppings like gouda or parmesan. The concept emerged about 15 years ago with the rise of cheesecake in menus across the country. The serving style uses curd cheese whipped with cream or milk and powdered sugar, producing a thick, creamy mass that can be stirred into a drink or eaten with a spoon. It often ends up as a dessert-like layer atop tea or coffee bases, delivering a high-calorie, satisfying indulgence.
This cheese component also helps smooth the sometimes bitter notes of tea or coffee and broadens appeal to those who prefer milk-based drinks. It has become a recognizable trend in many establishments.
Number 4: kombucha.
Kombucha is widely known now, but it is commonly mistaken for a modern invention. In reality, its lineage includes a traditional fermented drink familiar to many households. The earliest mentions trace back to ancient times, with modern European distribution expanding in the 20th century.
While some claim it cures everything, a balanced view is wiser. Like other fermented beverages, kombucha offers certain healthful properties, though those claims should be understood realistically. Practical considerations influence choices between homebrewed and store-bought versions. Home production can be labor-intensive and messy, while store-bought options provide convenience and a variety of flavors.
Number 5: specialty coffee variants.
Beyond classic cappuccino and Americano, coffee culture has embraced new techniques and equipment. Terms such as nitro coffee, Chemex, and V60 have moved from niche to mainstream menus. These methods fall under black coffee brewed with specific devices, whether through paper filters, siphons, cold brew processes, or other innovations designed to reveal subtle flavor nuances.
The world of coffee persists in evolving as baristas refine their craft, exploring roasting, brewing, and processing methods. Whether a curious adventurer or a pragmatic caffeine seeker, the choice will vary. Some will savor a simple espresso, while others chase the thrill of a precise pour-over or a bold, filtered cup.
Number 6: wasp coffee.
Inspired by the combination of orange juice and espresso, this beverage blends freshly squeezed juice with a shot of coffee. A touch of syrup or caramel often sweetens the drink. The idea of mixing coffee with juice for breakfast has appealed to many, leading to creative menu items and personal experiments alike.
With this concise list, readers can navigate the cafe scene more confidently and discover new flavors without feeling overwhelmed by unfamiliar names. The world of drinks is meant to be explored and enjoyed.