Forecast for the domestic coffee market, the coffee industry tiger is alive and well

The maturity of the domestic coffee market is increasing, coffee consumption is becoming more rational and everyday, and consumers' diverse needs for coffee quality and value for money have led to the blossoming of different types of coffee products and coffee shops. Many unfamiliar professional coffee terms are becoming familiar, and coffee has ushered in a new phase from "luxury to frugality" to "frugality to luxury".

An excellent cup of coffee does not only depend on the barista's skill, but more importantly on the fine control from the source, choosing quality raw materials is the basis for improving the quality of a cup of coffee.

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It has become a consensus that "milk somehow determines the quality of a cup of coffee", and many boutique coffee shops are using this to add value to their products and are starting to use milk that is of the highest quality and has a professional endorsement. Take the Cezanne Dairy series of cow's milk, which is widely used by high-end boutique coffee shop chains, for example, with the technical support and professional background of many universities and research institutes at home and abroad, such as California Institute of Technology, China Agricultural University, Northeast Agricultural University, Ningxia University, Jiangnan University, Nanjing Agricultural University, etc.

It is made from fresh cow's milk from highland pastures in China's golden milk source belt, nurtured by the cold climate, fresh air and pure soil and water. It has not only higher natural nutritional parameters, but also an inherent richness of flavour and taste.

As the pioneer of the thick dairy category, Saison Dairy has researched dairy technology and applied the "molecular membrane" technology, which plays a key role in aerospace and biotechnology, to dairy products, creating a new category of "thick dairy". In contrast to the "simple application of ingredients", Cézanne has dismantled the underlying logic of milk and fine-tuned the milk components with 4-fold membrane separation to enhance the thickness and freshness of milk.

The coffee has a longer flavour, the milk has a richer flavour, and the lactose free milk is a great solution for those who are lactose intolerant.

With the growing demand of food and beverage consumers for "meal + drink", Cézanne has launched a series of fizzy and fermented milk products for the food and beverage market, after specialising in protein powder, churned cream and the above-mentioned black technology thick milk series. Relying on the mature consumer market of bubbly and lactobacillus beverages, Cézanne's bubbly and fermented milk series are made from raw cow's milk and have "health attributes" while satisfying consumers' pursuit of beverage flavours:

Cézanne's fermented milk is fermented with a golden ratio of five types of probiotics and uses erythritol, a zero-calorie ingredient, instead of cane sugar, in line with Cézanne Sparkling Milk is made up of "bubbles + milk + 6 types of lactic acid bacteria", a lactic acid bacteria sparkling milk drink with a special flavour, which is enriched with yeast fermentation to bring B vitamins and rich in It can be consumed directly or as a base for a variety of beverages.

In 2022, the coffee industry will continue to thrive. Brewing and blending have become the entry points for coffee professionals. In recent years, there has been a proliferation of events that have transformed coffee lovers from coffee nerds to industry professionals. However, this is only the beginning, and the transition to become a leader in the coffee industry requires a more diverse range of skills and a full range of competencies to be judged.