冰杯、饼干、新疆烤馕……主理人们集体盯上咖啡杯 产品、价格"卷上天"的咖啡，流行起了在咖啡杯上"整新活儿"。 最近，曲奇、脆筒等做成的"能吃的咖啡杯"，乘着圣诞、元旦的东风，又火了一遍。 消费者在喝完最后一口咖啡后，可以把杯子也吃掉，践行环保理念的同时，还会有一份钱买到两份体验的惊喜感。 实际上，这并非业内首创。 如Mstand，就曾在2024年3月推出一款限定COMBO，将"可以吃的咖啡杯"升级为"燕麦纤维谷物杯"，杯子一黑一白，分别为原味和可可味，里面盛有美 式、拿铁，当时就在网络上轰动一时，吸引了不少顾客到店体验。 经过互联网的发酵，该产品不仅走进了更多城市，更在不少旅游景区咖啡馆中露面，成了不少游客的打卡项目。如今，甚至衍生出了脆皮蛋糕杯、脆皮酸 奶杯等更多玩法。 主理人们对咖啡杯的微创新，远不止于此。 从2023年底的彩椒拿铁、橙子美式，到2025年夏天爆火的-86℃冰杯Dirty，再到新疆的烤馕咖啡……杯子正逐渐从容器变成内容本身。 所谓"能吃的咖啡杯"，杯体大多由饼干、蛋筒做成，杯底、内壁涂有巧克力防漏，有的还会在杯口裹上坚果、冻干、花瓣等，进一步丰富口感，外观也会 更漂亮，方便拍照打卡。 而彩 ...

这个形态已经反复出现在不同城市、不同类型的门店，特别是临近圣诞，有颜值又有话题，精品咖 啡店、酒店餐厅乃至街头快闪中，各种美丽曲奇咖啡杯快速上新，甚至还有用新疆馕的——算...算 你们厉害！ 能吃的咖啡杯不只是"社交媒体刷屏产品"，背后也是咖啡卷到极致后的"别出心裁"。 环保只是表层，真正的压力来自成本与情绪。 一开始，这类创意容易被冠以"环保"，似乎是为了减少一次性杯具浪费。但真正推动它的，恰恰是 成本与情绪的双重压力：对于咖啡杯质感与设计的要求的不断提升，同时还有消费者对于咖啡创意 度的心理阈值不断提升。杯子卖的不是咖啡，也不是环保理念，而是"被拍下的那一刻"带来的情绪 与社交认同。 曲奇、脆筒等做成咖啡杯——最近这股风真的有点大。这个创意堪称咖啡版"冰淇淋化文艺复兴"。 它不是咖啡噱头型创意第一次出现，但正在打开烘焙行业关于边界拓展的想象力：当杯子可以吃， 当容器本身也能成为内容，咖啡不再只是液体，而是整个消费场景的载体。 其次是咖啡卷到"内容不足"，需要新的叙事。 精品咖啡市场的竞争已经从"味道"走向"内容"，甚至"体验"。一杯咖啡好不好喝固然重要，但今天 的消费者更希望获得可视化、可分享的记忆点—— ...

Core Insights - The "edible coffee cup" trend has rapidly gained popularity across various cities in China, offering a unique experience of consuming both coffee and the cup itself, which is made from oat cookies and features a chocolate lining to prevent leakage [1][9][10] Group 1: Product Overview - The edible coffee cup is made from oat cookies with a chocolate coating, allowing consumers to drink their coffee and then eat the cup, creating a dual experience [1][10] - Popular coffee shops like ACOC in Chongqing and others in cities like Nanjing and Wuhan have introduced this product, which has become a significant draw for customers [1][3][7] Group 2: Market Response - Social media buzz around the edible coffee cup has led to increased customer engagement, with many consumers traveling long distances to try it [3][10] - The product has received positive feedback for its rich flavor and unique experience, with some consumers humorously suggesting that it reflects a "laziness" in washing cups [3][10] Group 3: Cost and Production Challenges - The production cost of the edible cup is significantly higher than that of traditional paper cups, making it primarily feasible for boutique coffee shops [13][15] - The edible cup requires precise manufacturing processes to ensure durability and prevent leakage, which adds to its cost [13][16] Group 4: Consumption Guidelines - It is recommended that the edible cup be consumed within 30 minutes to ensure optimal taste and prevent leakage, as the chocolate lining provides temporary protection [16][18] - Most establishments are focusing on in-store sales to avoid issues with the product's integrity during delivery [18] Group 5: Future Outlook - The edible coffee cup represents a shift in consumer preferences towards experiential and environmentally friendly products, appealing particularly to younger demographics [19][22] - For broader adoption, improvements in production efficiency, cost reduction, and product durability are necessary [21][22]