Cockroach Coffee Craze: Beijing’s Most Controversial New Drink

A jaw-dropping new coffee creation in Beijing has left coffee lovers and casual consumers alike stunned and unsettled. Nestled within an insect museum’s café, “Crawly-Crawly Coffee” blends the familiar caffeine kick with an extraordinary twist—a layer of powdered cockroach dust crowning the top of the cup. Priced at approximately 560 Indian rupees (around $7 USD), this bizarre brew has generated a flurry of mixed reactions on social media and beyond.

What Is Crawly-Crawly Coffee?

Unlike conventional coffees, this one blurs the boundary between innovation and revulsion. The drink features a dusting of powdered cockroach, supplemented with dried yellow mealworms nestled inside the cup. Diners who have braved the experience describe its flavor as markedly “burnt” with a subtle sour tang, a stark departure from typical coffee tasting notes. This combination is anything but mainstream and challenges deep-seated notions of what coffee can be.

Rooted in Traditional Chinese Medicine?

The café assures customers that all ingredients are sourced from traditional Chinese medicine (TCM) practitioners, where powdered cockroach is historically believed to enhance blood circulation. Mealworms, rich in proteins, are touted to strengthen the immune system. These claims lend the unusual beverage an aura of medicinal legitimacy, intertwining ancient healthcare beliefs with modern culinary experimentation.

Mixed Reactions: Between Curiosity and Disgust

Public response has been sharply divided. Younger patrons, driven by novelty and adventurous spirit, seem more willing to indulge, often sharing their experiences enthusiastically on social media platforms. Meanwhile, a vast portion of consumers—particularly parents and those with food aversions—have voiced disgust and outright refusal to try the brew. One poignant comment from an internet user sums up this sentiment: “No amount of money could convince me to drink coffee with cockroach powder on top.”

A Growing Trend of Insect-Based Beverages in China

This is not an isolated phenomenon. Earlier in the year, a café in Yunnan province ignited debate by serving coffee topped with deep-fried insects, pitting traditional food practices against modern palate sensibilities. China’s storied history of utilizing unconventional ingredients, often linked to health benefits, finds new expression in these avant-garde coffee creations.

The Cultural and Culinary Significance

This cockroach coffee craze forces us to reflect on the evolving boundaries of food culture and culinary innovation. While some view it as progressive and pioneering—melding nutrition, sustainability, and novelty—others see it as a grotesque spectacle. It epitomizes the tension between gastronomic curiosity and cultural taboos, highlighting diverse perceptions of what constitutes edible and palatable.

Will This Trend Take Root?

Time will tell if this shock-factor coffee becomes a sustainable niche or fades as a fleeting viral curiosity. For now, it acts as a cultural lightning rod, challenging coffee norms and expanding the dialogue about ingredient acceptability and the future of coffee consumption.

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