Imagine you’re away for an event in a new city. You order your usual drink, expecting the familiar. But when it arrives, it’s subtly different—not in an unsettling way, but in a way that surprises and delights you. The flavors have a new depth, an unexpected twist that makes it better than what you’re used to. Intrigued, you ask questions and discover some fascinating techniques behind this improvement, which shifts your perspective and might even change what you order in the future. This experience, where the familiar becomes extraordinary, could easily take place in either a café or a cocktail bar.

It’s my belief that the next wave of innovation in cafés won’t come from new equipment or coffee sourcing, but from how those coffees are served and presented—the uniqueness of the menu and the creativity of the offerings. While the seasonal appeal of drinks like the pumpkin spice latte shows there’s already demand for novelty, there’s a larger opportunity for cafés to respond to this customer desire for new experiences while embracing the core values of specialty coffee: quality, purity, transparency, skill, and knowledge.

For inspiration, one place I look is the world of cocktails. Specialty coffee and mixology share many of the same challenges—balancing flavors, ensuring quality, and delivering a memorable customer experience—yet the cocktail world also boasts a rich tradition of techniques, styles, and values that could enhance how coffee is served.

Just as it’s hard to define the perfect cocktail or cocktail bar—whether it’s an establishment focused on classic recipes, local traditions, speed, showmanship, or sustainable sourcing—so too every specialty café will have its own personality, shaped by its influences, people and values. The magic happens when these values intersect with the unique preferences of a particular customer base, creating a one-of-a-kind experience.

The potential for cross-pollination between barista craft and bartending is enormous. By embracing classic cocktail techniques, from the balance of ingredients, the understanding of classic drinks as templates and to the use of technology (old and new) in refining presentation, cafés can add new layers of value to their drinks—creating unique selling points without diluting the integrity of their offerings. Baristas learning mixology don’t just gain the ability to make cocktails; they gain the knowledge to reinvent coffee service in exciting ways, elevating the café experience without resorting to overly sweet or gimmicky drinks.

Beyond the technical benefits, the process of learning can engage and inspire café teams. Exploring new techniques—whether it’s mastering the art of balance in a drink or experimenting with seasonal ingredients—invigorates employees, giving them something fresh to share with customers. This knowledge exchange creates a deeper connection with guests, sparking authentic conversations that are driven by a shared passion for discovery. By combining the best of both worlds—mixology’s creativity and coffee’s focus on purity—cafés can reinvent the customer experience in ways that feel fresh, inspired, and true to the values of specialty coffee. Whether it’s a classic espresso drink with a twist or a new seasonal offering, the possibilities are endless when baristas embrace the artistry of mixology.

Dale Harris

World Barista Champion 2017