Masala chai and coffee both have a place in India's cafés. For a customer, the choice may come down to taste and routine. For an operator, compare recipes, equipment, selling prices and local demand before choosing the menu; a beverage category alone does not determine business performance.
The numbers — chai is bigger than coffee in India
India consumes roughly 1.1 million tonnes of tea per year vs 1,20,000 tonnes of coffee (Tea Board of India, Coffee Board of India 2025 data). That's a 9x difference. Coffee dominates urban café aesthetics — but tea dominates the actual market.
National beverage demand does not establish the sales or profitability of an individual café. Assess the customers, competition and operating costs around your proposed site.
Caffeine: ask about the drink you order
Do not assume that a drink name establishes its caffeine content or that tea is always lower in caffeine than coffee. Recipe, serving size and preparation differ. T VANAMM does not publish measured caffeine values for these menu items; ask the outlet about the ingredients and preparation of your chosen drink.
Cost economics — compare the complete recipe and operating costs
For a café operator, a useful comparison includes:
- Ingredients: recipe, portion size, milk, tea or coffee and wastage.
- Selling price: what local customers will pay and the menu mix they choose.
- Equipment and labour: purchase, maintenance, training and preparation time.
- Outlet costs: rent, utilities, staffing, packaging, delivery charges and applicable franchise fees.
Use supplier quotes and a location-specific cost scenario. A lower ingredient cost does not by itself mean a more profitable outlet.
Tea and coffee within a wider café menu
T VANAMM's published menu lists 130 items, including 10 herbal and specialty tea choices such as Hibiscus Tea, Blue Pea Tea, Oolong Tea and Chamomile Tea. Ginger Tea, Kadak Chai and Filter Coffee are separate choices in the chai and coffee section. See the complete herbal and specialty selection.
The 3-in-1 format combines a café, ice cream parlour and juice center, giving visitors hot drinks, cold drinks and food to consider. It is a product-choice proposition, not a health comparison or a claim that one category produces steadier sales. Availability may vary by outlet.
Cultural shift — chai as a brand category
For decades, chai was unbranded. Roadside vendors, family recipes, no standardisation. Coffee benefited from international brands — Starbucks, Costa, Café Coffee Day.
Indian tea brands offer different customer experiences and business structures. T VANAMM and Chai Sutta Bar describe owner-operated franchise opportunities; Chai Point publishes a company-managed FICO investment, while we found no published Chaayos franchise terms. Compare the actual offer and responsibilities rather than assuming every tea brand follows the same expansion model.
Which format suits your customers?
Tea and coffee can serve different tastes and occasions within the same café. Compare local preferences and the costs of preparing each drink instead of assuming one category will produce better returns.
T VANAMM offers tea and coffee alongside juices, ice creams and snacks. Entrepreneurs should assess the menu, premises, staffing and written franchise terms together. Revenue, profit and investment recovery are not guaranteed.
This article compares menu choices and operating considerations, not medical benefits. Check ingredients with the outlet. Business results depend on the site and how it is run; no revenue or profit is promised.