She discusses how innovation in flavors such as matcha, chai, and pistachio keeps the barista category from stagnating, what professionals require from a true barista drink in terms of steaming performance and foam stability, and why YOSOY avoids acidity regulators to preserve coffee’s flavor profile. What role does innovation play in revitalizing an already established “barista” category? Innovation is what prevents an established category from stagnating. © YOSOYHas YOSOY identified regional differences in the adoption of plant-based drinks for barista use? How does YOSOY expect the “barista” category to evolve over the next two or three years, and which formats or applications do you believe have the greatest potential?