These innovative beverages step away from the traditional focus on espresso extraction and milk frothing, instead embracing techniques like tea brewing. They boast layered presentations and offer sweeter, intricately complex flavor profiles.
A new trend features grapefruit cold brew served over a base of sparkling water, creating a refreshing twist.
“Infusion is what comes to mind first,” remarked one customer. “It’s reminiscent of tea, but it’s a blend of coffee and tea, offering flavors I’ve never experienced before.”
“Asian-style drinks often involve several processes — think syrups, powders, creams, and distinct layering,” he explained.
Jay Lee, a café manager and barista, noted that Asian-inspired drinks demand more meticulousness and time compared to the traditional Australian coffee styles.
At Cru+ café, the menu includes hojicha latte, a creamy Japanese tea drink made from roasted green tea and an Earl Grey iced latte topped with salted cream.
The result is a drink that feels closer to a dessert than a conventional coffee, which Lee said is typical of many Asian-inspired beverages.
‘More than a caffeine boost’
Pureprofile’s senior client development director, Kate Richards, said: “It’s turning into beverage theatre.”
Some Asian-inspired drinks are closer to a dessert than a traditional coffee. Source: SBS / Molina Liu
“More than a caffeine boost, these drinks deliver texture, taste, and shareability.
“Presentation has become as important as flavour, with dessert-style lattes becoming visually arresting performances!” she said.
“Asian inspiration is everywhere, not only in food and beverage but also in categories like fashion, beauty, travel and technology.”
“Before, about 80 per cent of what we sold was traditional coffee,” said server Phillip Sim. “Now it’s almost fifty–fifty.”
“As middle-grade ‘latte matcha’ sells out rapidly, suppliers are struggling to keep pace,” she said.
Finding the balance between cultures
“We try to keep flavours not too Asian, not too traditional,” Lee said.
Younger customers are keen to explore new flavour styles, café staff says. Source: SBS / Molina Liu
This balancing act reflects a wider shift in tastes shaped by Australia’s increasingly diverse population.
According to the Australian Bureau of Statistics, more than 17 per cent of Australians identified as having Asian heritage in the 2021 Census, with migration and tourism continuing to influence food and drink trends.
Balancing novelty and tradition
“These new drinks are ideal for people who want more variety without relying on strong espresso.”
Café manager Jay Lee said offering a range of drinks is the key to success. Source: SBS / Molina Liu
At the same time, classic coffee styles continue to dominate sales, particularly among older and more traditional customers.
