A frothy revolution is brewing in Australia's cafes, and it's all about the indulgent, creamy toppings that are taking drinks to a whole new level. Picture this: a cold brew with a thick choc-orange froth, a matcha tea with strawberry-lychee foam, and a coffee brimming with lemon myrtle cream. These drinks are not just a caffeine fix; they're a visual and sensory delight, akin to a generously frosted cake.
This trend is sweeping across the country, from Perth to Melbourne, with unique creations like Toasted Carine's iced latte topped with maple cold foam and Le Bajo's chilled oolong tea paired with raspberry cream. These toppings are a far cry from the usual milk froth; they're bold, rich, and almost too pretty to sip.
Ben Bicknell, co-host of the podcast 'It's Just Coffee!', explains, "These toppings are typically made from heavy cream or a blend of cream and milk, often flavored with syrups. They create a thicker, richer layer that sits atop the drink, almost like a dessert topping."
One drink that has turbocharged this trend is the Mont Blanc, a signature creation at Melbourne's Good Measure. It's a filter coffee masterpiece, topped with an orange-zested, nutmeg-sprinkled cream that makes up a third of the drink. Since the cafe opened in late 2021, it has been a top-selling order, with Rohan Cooke, Bicknell's co-host, declaring, "The Mont Blanc is the biggest thing to hit Australian cafes since smashed avocado."
Reddit threads are buzzing with recommendations for Mont Blanc replicas across the country, from Sydney to the Gold Coast, and even Adelaide's Mascavado has its own twist, featuring a matcha cheesecake cream. But the original Mont Blanc at Good Measure still reigns supreme, selling over 1,000 a day on weekends.
The drink's inspiration traces back to Seoul's Millo Coffee Roasters, where Good Measure's co-owner, Brandon Jo, had a similar coffee-cream experience about 12 years ago. "I was shocked; I couldn't believe they put cream on filter coffee!" he recalls.
The Mont Blanc phenomenon has its roots in barista competitions and the influence of Japanese and Korean cafes, where coffee is treated as just one ingredient in a drink. Bora Jin, venue manager at Sydney's Ona cafe, notes, "Creamy coffee toppings have made the crossover from competition to cafe."
But this idea isn't entirely new. Bicknell points out, "Cream-topped coffee has a long history, from the Einspänner of 19th-century Vienna to Vietnam's cà phê trứng, which features a sweet, creamy egg foam."
Marie David, owner of Brisbane's Lola's Coffee Bar, was so enamored with the Good Measure creation that she ordered it 12 times in one week during a Melbourne trip. She now serves a tribute version at her outlets, offering an array of foams and creams, from pistachio to peanut, and even a spiced-fruit foam topping a four-layer banana bread matcha.
David believes that these foams and toppings are a game-changer for cafes, attracting customers with their unique, Instagram-worthy appeal. "Cafe owners are realizing that people seek unique drinks. Our foams add color and interest to each beverage, making them visually appealing and encouraging customers to share their experiences online," she says.
And in a time of matcha shortages, these creamy toppings offer a resourceful way to stretch green tea powder stocks. With rising coffee prices, cafes are finding creative ways to stay afloat, and these frothy, indulgent drinks are a key part of that strategy.
Bicknell sums it up, "People are willing to spend more on a drink that feels special, unique, and occasional. These foamy creations are not just a trend; they're a way for cafes to stay relevant and profitable."
So, the next time you're craving a caffeine fix, why not indulge in one of these creamy, frothy delights? It might just be the most Instagram-worthy, delicious way to stay afloat in a sea of coffee options!
