Coffee shops have ceased to be just a break in the day to become small universes where gastronomy, design and community converge.
In this new episode of HORECA Stories, we explore how the new generation of venues is redefining the coffee experience: from the barista’s ritual to concepts that integrate mixology, gastronomy and cultural programming.
Coffee as an expanded experience
At Santanera Specialty Coffee, founder Ramón Pérez promotes a model that goes beyond the drink to embrace the full moment: crafted breakfasts, brunches, pairings, cocktails and events that invite you to stay. The logic is clear: consumers seek quality and continuity — a place that combines product, hospitality and a narrative of its own. This vision of the third space —neither home nor work, but a meeting point— explains why many coffee shops now offer versatile menus and extended opening hours.
Design that tells a story
Ana de Espona, owner of Maldita Barra, highlights the power of design in shaping the experience: lighting, materials, furniture, tableware and music all work together as a single narrative. The result is an immersive atmosphere that invites both relaxation and discovery. The menu, with nods to local producers and creative combinations, reinforces an identity recognisable at first glance. In the new coffee culture, the space does not simply accompany the product — it interprets it.
Trends setting the pace
As Oatly Brand Activation Manager and co-founder of My Coffee Guide, Andre Barretto offers a cross-sectional view of the scene: from the integration of mixology —cold brew in cocktails, for instance— to entertainment proposals such as coffee parties, live music, workshops or even wellness activities. Healthy gastronomy, plant-based formats and attention to the customer’s digital rhythm (quick ordering, social media communication, useful content) complete a landscape where authenticity coexists with innovation.
The sector’s perspective
For Raül Pont, president of Forum Café, coffee shops today act as trend laboratories. The challenge lies in balancing tradition and innovation: maintaining the espresso standard while experimenting with new brewing methods, adaptable menus and hybrid experiences that connect with diverse audiences. Consistency in quality, team training and a clear brand narrative are the pillars that distinguish forward-looking projects.
Where coffee becomes culture
The images from the episode leave one clear conclusion: the 21st-century coffee shop is an ecosystem where barista technique coexists with design, mixology and a culinary offer designed for different times of the day. HORECA Stories celebrates the professionals and venues rewriting this language: beyond the espresso, coffee is lived as both an experience and a culture.