Coffee used to be "normal": espresso or macchiato, sweetened or unsweetened. Today? We're talking about functional coffee , active ingredients, and well-being in the cup.
But it's not just fashion: it's a concrete evolution, driven by new habits, more conscious lifestyles and the increasingly widespread desire to consume something that's also "good for you" .
In the world of bars, 2026 will be the year in which coffee will become increasingly “smart” : enriched, personalized, designed to offer something more than just taste and energy.
Here's what's changing, and what you should start keeping an eye on.
Functional: What does it really mean?
When we talk about functional coffee, we mean a product that – in addition to the flavour and stimulating function of caffeine – offers a specific benefit for the body or mind .
Let's talk about coffee with ingredients like:
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ginseng
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guarana
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collagen
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maca
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matcha
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superfoods like raw cacao or turmeric
These additions aren't just for show on the menu: they're concrete answers for those looking for energy without the jitters , concentration, memory support, or simply a more complete break.
Upcoming trends: what we'll be seeing more and more behind the counter
In 2026 we expect further growth in customized and wellness-themed proposals , also in the bar channel.
Instant or ready-to-use products that combine taste and function will increase, with clear labels and declared benefits.
The classic "ginseng coffee" will not disappear, but alongside it will arrive proposals such as:
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coffee with adaptogenic mushrooms (such as reishi or cordyceps)
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espresso + collagen, designed for the beauty-conscious target
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cappuccinos with vegetable milk + turmeric or raw cocoa
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functional, “caffeine-free” but stimulating drinks , such as matcha or guarana coffee
And the interesting thing is that these products are not just for athletes or health-conscious people , but also speak to the urban customer, who is curious and open to experimentation.
How to introduce them (without turning the table upside down)
Many baristas think: “But I don’t have space for a thousand new products!” .
The good news is that functional coffee can be included in your menu in a smart and sustainable way . Just start with:
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1 or 2 quality references , to be presented as "wellness news of the month"
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an alternative to traditional espresso: for example, "energizing coffee with guarana" or "relaxing mocha with L-theanine"
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a small blackboard or card on the counter that explains the benefit: “more focus, less anxiety” works much better than “Ayurvedic blend”
If you work with soluble or pre-dosed products, such as those in the Pausa line , introduction is easy, quick and repeatable even at peak times.
Why it's worth believing now
The boom in functional drinks isn't just happening in supermarkets and gyms. It's already making its way into bars, coworking spaces, and hotels.
Anyone who starts building a small, functional coffee offering now can stand out before it becomes a standard.
And then, let's face it: offering a drink that not only pleases but is also good for you gives a new meaning to our work.
A break that nourishes, stimulates, and pampers. Isn't that what we're all looking for?
2026 will be the year when functional coffee becomes a key feature in bars too.
There's no need to become a herbalist or nutritionist, just open your menu to new possibilities, with simplicity and common sense.
Even a small change can make the difference between a bar "like the others" and a bar that speaks to the present... and the future.
