
Hardly any other beverage is used as experimentally as coffee. Unusual coffee creations, bright designs and colors as well as healthy ingredients are more in focus than ever.
For this mixed drink, a classic cold brew coffee is mixed with tonic water in a ratio of 1:2. Add a few ice cubes and a slice of orange. And if you're a gin lover, add a shot of gin.
Coffee and kombucha are mixed here. Kombucha is a superfood and makes a great refreshing drink. Kombucha is produced when sweetened tea is fermented by the so-called kombucha fungus. Kombucha is drunk cold, just like the mixed drink Coffbucha. Kombucha is a true benefactor for the body: the probiotics it contains have positive effects on the gut, heart and brain.
A Vietnamese coffee specialty is making a name for itself: egg coffee, prepared with eggs. Something for the sweet-toothed among us. The egg yolk is whipped into a foam with plenty of sugar or sweet condensed milk and then added to the coffee.
Another superfood coffee. Maca is a cress-like plant from the Peruvian Andes. Maca coffee is a real stimulant, as the maca tuber has a caffeine content three to five times higher than coffee. Its powder is simply added to the coffee.
Two of the most delicious things combined: cornetto and cappuchino. At the Fenster Café in Vienna, you not only get a delicious coffee served directly through the eponymous window, but also the unique combination of an ice cream cone.
From gut health to alcohol-free enjoyment, from AI-supported shopping planning to viral food hypes: Austrian online supermarket Gurkerl.at sees four megatrends that will permanently change the food and beverage industry in 2026. Head buyer Nina Gerhardt explains why consumption is no longer just about price and availability – but about lifestyle, well-being, and digital intelligence.
When culinary excellence becomes an ecological statement—and top chefs take responsibility: Sustainability doesn’t end with packaging—it begins with product selection. This is impressively demonstrated by the Relais & Châteaux association, which, with over 580 member establishments, is considered the world’s largest gourmet community. Together with the NGO Ethic Ocean, it has launched an initiative that could not be more consistent: its chefs are committed to removing endangered fish and seafood species from their menus until stocks have recovered.
Hardly any other beverage is used as experimentally as coffee. Unusual coffee creations, bright designs and colors as well as healthy ingredients are more in focus than ever.