This concept targets individuals who typically avoid coffee due to its bitterness, acidity, or strong aroma. It encompasses approaches to making coffee more palatable to these individuals, such as using lighter roasts, alternative brewing methods, flavoring additions, and innovative coffee-based beverages. An example might be a subtly sweet, lightly roasted coffee served cold with a splash of milk and a hint of vanilla.
Expanding the appeal of coffee offers several advantages. For coffee businesses, it broadens their potential customer base. For individuals who previously disliked coffee, it opens up opportunities to enjoy the social and cultural aspects of coffee consumption, as well as the potential health benefits associated with moderate coffee intake. Historically, palatability has driven innovation in food and beverage preparation. This focus on making coffee more accessible reflects a continuation of this trend.