Introduction:Luckin Coffee has collaborated with China’s renowned dairy brand Telunsu to launch a limited-edition product, “Telunsu · Exclusive Ranch Latte,” priced from 14.9 yuan, or 17.9 yuan for an upsized version, making it currently one of the most expensive single items on the Luckin mini-program. This latte has sparked discussions due to its unique preparation process — the iced version involves whipping milk foam using a blender, yet the actual drinking experience has left many consumers puzzled. This article will delve into the recipe, production technique, market feedback, and real taste performance of this new product, taking you deep into whether this limited-edition innovation truly delivers a different flavor.

Luckin Coffee recently partnered with Telunsu, a well-known domestic dairy brand, to release a limited-edition new product called “Telunsu · Exclusive Ranch Latte.” The pricing strategy of this latte is quite talk-worthy, with the basic version priced at 14.9 yuan and the upsized version at 17.9 yuan, making it one of the highest-priced items on the Luckin mini-program menu.

It is reported that this latte uses freshly ground espresso made from Luckin’s own award-winning coffee beans, blended with specially supplied milk from Telunsu. In terms of product positioning and pricing, it clearly aims for differentiation and a premium experience, targeting consumers who have certain requirements for coffee quality and are keen to try something new.

However, the biggest talking point of this latte isn’t the ingredients themselves, but its “special” preparation process. When making the iced latte, Luckin baristas are required to first pour the espresso and Telunsu milk into a takeout cup and manually stir it about eight times to mix them thoroughly. Then, the mixture is poured into a blender and whipped for around ten seconds. This step is the highlight of the new product, aiming to create a velvety milk foam using mechanical means, which is then poured back into the cup with ice and sealed. In contrast, the process for the hot latte is more traditional, though still different: the barista adds the espresso shot to a pitcher containing milk, heats it, and then pours it into the cup.

By altering the usual coffee preparation routine, Luckin has endowed this new product with a greater sense of “ritual,” sparking heated online discussions among netizens about its innovative process. Some users feel that the method of processing milk foam with a blender is quite creative and worth paying a slightly higher price for; however, other consumers say these steps are “unnecessary,” believing the difference compared to a regular latte is minimal, and that the extra steps seem more like a “marketing gimmick.”

Feedback from the first batch of consumers who tried the drink shows that although the official description emphasizes that the iced latte is whipped with a blender to create milk foam, hoping to deliver a smoother and richer mouthfeel, in reality, many people did not see any obvious velvety foam on the surface when they received their drinks. The overall appearance was nearly indistinguishable from a regular iced latte, and the flavor was also similar to that of an ordinary latte, leaving some customers disappointed.

Some consumers mentioned that perhaps due to their less sensitive taste buds, they couldn’t distinctly perceive any so-called “exclusive ranch” flavor difference from Telunsu milk; others criticized directly that while the process adjustments may seem refined, they actually offer limited improvement to the final taste. Some even remarked that “adding an extra step without tangible results feels like busywork.”

In response to various consumer feedback, some Luckin baristas admitted that when following the standard procedure, the iced latte does indeed have a layer of delicate foam immediately after preparation, but this foam tends to dissipate very quickly. Therefore, if you want to enjoy the version with a foamy texture, they recommend consuming the drink right after it’s made to avoid changes in taste due to prolonged sitting.

Overall, this limited-edition latte co-branded by Luckin and Telunsu attempts to create a distinctive brand collaboration experience in terms of pricing, ingredients, and production technique. However, whether the innovative process of whipping milk foam with a blender can truly deliver a notable upgrade in flavor remains to be further validated by the market and consumer feedback. For those who enjoy trying new things and seeking novel coffee experiences, this new product is still worth a try. But if you’re expecting exceptional foam texture or a significant flavor difference, it’s advisable to adjust your expectations before trying it.

The above content is compiled by CoffeeHunters, a coffee news website.