The best cup of coffee you’ve ever had is yet to come. Australia’s world-renowned specialty coffee industry is pioneering new methods of processing, brewing and serving to create the ultimate coffee experience as it seeks to differentiate itself from low-cost competitors during the cost-of-living crisis. Innovations span the supply line: roasters collaborate with producers to experiment with flavour through fermentation and fruit infusions; cafes use cutting-edge brewing equipment to automate consistency; and an award-winning Australian barista, Simon Gautherin, has developed “seasoning” to highlight different characteristics in coffee, which is changing people’s perceptions.
“Twenty years ago, everybody thought coffee was bitter and harsh, but now we’re all working towards creating a universally liked beverage, with a wider spectrum of flavours, that doesn’t need to have any added syrup, sugar or milk,” he says. Cafe-goers can now choose the perfect coffee for their palate, whether that’s an espresso made with a bright, experimental blend of Ugandan coffee and passionfruit from Commonfolk (Mornington, Vic) or three types of prized Colombian geisha coffee served as a flight at Headlands (Summer Hill, NSW). Advances in roasting, brewing and sensory experiences have become essential to the industry’s survival during the economic downturn, when a specialty coffee priced between $5 and $40 a cup becomes harder to justify.
“The crisis is challenging the ind.
