Keeping it cool

From the humble cappuccino to the hallowed flat white, Australians love the hot, milky, espresso-based coffees that their country is known for.

However, with such an emphasis placed on espresso-based coffee, Campos Coffee Founder Will Young says many cafés are underestimating the value of adding cold coffees to the menu.

“We just enjoy our milk coffees so much that it’s hard to not think about coffee in that way,” Will says.

Until recently, most Australians’ awareness of cold coffee beverages started and finished with iced coffee – either an espresso served over cold milk and ice with ice cream and whipped cream, or a sugary, ready-to-drink bottle from a shopping centre fridge.

But like the specialty coffee movement did for hot coffee, it has shone a light on the possibilities of brewing coffee cold.

“We’ve learned more about cold coffee and how to make it more appealing. Now it tastes really good,” Will says. “We’re finding methods of production which produce a

Vous lisez un aperçu, inscrivez-vous pour en lire plus.

Plus de BeanScene

BeanScene2 min de lecture
Bridging The Gap
Coffee is Papua New Guinea’s (PNG) second largest export behind palm oil. The coffee industry employs approximately three million people and will play a major role in the developing country’s economic future. After PNG gained independence in 1975, ma
BeanScene4 min de lecture
Concrete Jungle
Just as the world’s viable coffee producing regions are under threat due to climate change, the world’s sand supplies are also diminishing. According to Sand and Sustainability, a study by the United Nations Environment Programme, after water, sand i
BeanScene5 min de lecture
From Start To Finish
Coffee generates a lot of waste. Tonnes of organic and water waste is produced processing coffee at origin and thousands of takeaway cups end up in landfill in consuming countries. Between the two, a large amount of plastic disposable packaging is us