Coffee brand Grind has launched a new summer menu with “bold” flavours as it expands its matcha and coffee lineup.
Available across Grind locations in London and Manchester, the coffee chain is launching a new Rhubarb Cream Matcha, a Lychee Matcha and a Frozen Strawberry Matcha to tap into global flavour influences “with a Grind twist”.
The brand is also expanding its selection of tea with a Darjeeling Iced Tea, and a Black Sesame Hojicha, a Japanese green tea, as it looks to tap into the “growing appetite for more savoury, complex flavours”.
Among its new coffee offerings, Grind is launching a Pistachio Americano, a Honey Nut Shaken Latte, and a Frozen Vanilla Protein Latte.
Matcha revenue at Grind has grown 32% over the past two years, with iced now accounting for 77% of all matcha orders during the summer, up from just 4% in 2023.
Last summer, matcha represented 25% of all iced drinks, up from 6% in 2023. Even in winter (February 2026), iced matcha orders accounted for 42% of matcha orders.
More broadly, iced coffee revenue is up 44%, while flavoured drinks have nearly doubled their share of orders.
Alongside tea and coffee, the menu features a “flavour-first” cocktail lineup, including a Salsa Verde Picante, Grapefruit Hugo Spritz, Mediterranean Sbagliato, and a Strawberry Sour.
“When you look beyond the morning coffee, we’re seeing people want to be a little more experimental with their coffee order in the afternoon,” said Grind group coffee manager Amy Moulsdale.
“This season’s drinks are about having fun and creating a moment in your day. Grounded in seasonality with global flavour influences, this menu draws particularly on Asian ingredients and techniques, alongside big flavours we know our customers love, albeit with a Grind twist.”
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