In the early ’80s, coffee flavor choices were minimal and less-than-desirable to consumers. There was amaretto, irish cream, brandy, vanilla and chocolate flavored coffees sold in small quantities to local specialty roasters. The aroma to these early flavored coffees was slightly “medicinal.” The taste of flavored coffees was not all that enjoyable.
When nut flavors were introduced in the mid-to-late ’80s, things changed. Flavors like hazelnut, vanilla nut, nut cream, southern pecan emerged. These new flavors offered sweet, creamy and of great importance aromatic alternatives. This introduction of nut flavors and other flavors with sweet and creamy profiles began to contribute to the overall success of flavored coffees in the specialty industry. The flavors attracted new customers for retailers. Flavors gave small regional roasters within the burgeoning specialty coffee industry a special competitive edge over larger roasters who did not offer flavored coffees. Small coffee shops as well began to brew and sell hot and cold variations of flavored coffees to help give themselves a competitive edge. The sweet, creamy and aromatic coffee beverages seem to attract a consumer who did not like the regular brewed coffee, but still wanted to be part of the “gang” of those who went to the coffee house for socialization and coffee.
By 1988 top sellers on the flavored coffee market were: