It might come as a surprise to those who don’t already know, but Australians love coffee. Their love for coffee is serious business. Countries like Germany, England, and the good ol’ US of A are among the ones that consume the most coffee. You’ll find endless coffee shops in these countries where people spend a significant portion of their days.
In Australia, coffee is a serious business. So serious that most Starbucks had to shut down because Aussies like their cafes more. Some of my Australian friends made coffee their hobby. Later, they became home baristas because it’s considered hipster, cool.
Also, baristas undergo rigorous training. That certainly gives you something to talk about with your friends and family. In this article, we’ll review the Australian coffee culture. Also, get a glimpse of how different coffee is on the other side of the world.
Source: 2017 Square Australian Coffee Report
Top Australian Coffee Drinks
So, let’s review a list of Australian coffees by exploring:
- What kind of coffee they drink
- What country they source from the most
- The most popular roasts down under
Coffex company is one of the most prolific coffee roasters in all of Australia. Their Superbar blend is a 100% arabica blend that aims, above all, for balance. Superbar coffee goes with any brewing method you prefer. It’ll deliver great coffee whether you’re using a French press or an espresso machine. This Australian Coffee is one of the best!
Roasted Earth is a very smooth roast that hangs in the delicate balance between medium and light. Bronze nut roast is the next level of blonde roasts. Why do I make this claim? The coffee manages to be subtle both in bitterness and acidity. At the same time, it brings out flavors in the coffee like hazelnut, chocolate, and cocoa with a caramel finish. It is so smooth-tasting.
The bronze nut is hand-packed and roasted in Melbourne, Australia. Also, it’s crafted for lattes and flat whites.
Blue Heeler has been one of the most popular blends for more than twenty years. Named after Mina, their Australian Blue Heeler mascot, this is a coffee that stays authentic cup after cup. They combine regular and dark-roasted Sumatra Highlands – Organic Fair Trade to create a blend worthy of Mina’s namesake. It features a floral, earthy aroma with a full body and a spicy, smoky flavor.
From East Timor, this award-winning coffee is (ethically) sourced. It is a country in Southeast Asia that usually flies under the radar, but not Australians. They saw the potential in this country’s coffee beans.
Roasted in Australia, this coffee has an unusually potent aroma and a rich flavor. The flavor is enough to win over anyone who takes a sip of it. It is a sensation both in Australia and in many other parts all over the world. Also, it provided a spotlight on Australia-based coffee roasters. These roasters are producing a quality of coffee that is almost unmatched.
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The Australian Coffee Flat White
Is it a cappuccino? Is it a latte? No, it’s a flat white. The origins of the flat white are disputed between Australia and New Zealand. However, it’s the former that popularized the drink.
A flat white is made with 60 ml of espresso and 120 ml of steamed milk. A regular latte has the same amount of coffee, but more than half is milk (300 ml). A cappuccino looks similar to a flat white with 60 ml espresso and 60 ml of steamed milk, and 60 ml of foamed milk.
Again, the flat white looks like a latte. However, during the steaming of the milk, that is where the magic happens. A latte is steamed until the milk has a nice texture and is frothy. Also, you see a thin layer of foam.
According to a survey of industry commentators, a flat white has several defining characteristics. The most distinctive trait is a thin layer of velvety microfoam (hence the ‘flat’ in flat white). This is opposed to the much thicker layer of foam in a traditional cappuccino.
To end the debate once and for all, here’s the real recipe for the flat white:
- In a ceramic cup, extract a short double espresso; fill the cup 1/3.
- In a milk pitcher, heat regular or plant-based milk to approximately 130°F.
- Pour the milk with the help of a spoon on the espresso. Be careful to keep the milk foam in the pitcher while you only pour the hot milk. This way, the espresso crema will stay intact.
Of course, you can still make a flat white at home without being a barista.
Long and Short Black
If you drink your coffee black, you’ll find a friend in Australian coffee. They have a drink which is very similar to Americano. Of course, the simple old espresso has more than a few fans over there. They appreciate the raw taste of coffee, which is made manifest in these two drinks.
The short black is an espresso shot; 30 ml of espresso and unsweetened in most cases. This drink is not complicated or sweet. A couple of sips of this richly aromatic, flavorful espresso and feel like it is almost magical.
The long black is the same thing as the Americano. However, an americano is made by pulling two shots of espresso and pouring hot water. The long black reverses this order. The reason? Pouring hot water on top of the espresso breaks the thin layer of crema. This is what’s responsible for a lot of the aroma.
Reverse the order pouring hot water and then the espresso. Keep the layer of cream as it is a hallmark of espresso coffee. Therefore, it makes the long black a more flavorful option to the classic Americano. In terms of measurement, they are the same: 60 ml espresso, 90 ml of water.
To make the coffee, check out the best espresso machines.
Australia is both a continent and a country. The mainland is called Australia and is the country. Then, we also have several islands like Tasmania and New Guinea. This makes for an interesting distinction:
- Australia is the sixth-largest country in the world.
- Australia is the smallest continent in the world.
The country has a vibrant history. From vegemite to dingos, the most widely held view is that it’s hot. All-year-round. Being super hot is partly true. A majority of the country (primarily the mid, mid-western regions) have desert-like temperatures.
Uluru, Petermann NT, Australia – Photo by Meg Jerrard
But the north of Australia is a whole different story. The northernmost region of Australia has a climate that is similar to that of the south of Asia. This means monsoon: one of the best climates for growing coffee.
Because most first-world countries cannot grow coffee, it might seem safe to assume that Australia cannot and does not – but it can and does! In fact, Australia has been growing coffee since the 1920s. Many estates still produce high-quality coffee to this day.
Of course, the region is tiny and could never meet the national demand for coffee. That means Australia is still one of the biggest coffee buyers in the world. In essence, this country is one of the biggest consumers of specialty coffee in the world.
Exotic Vs. Bland Australian Coffee Drinkers
As you can see, the kind of coffee Australians likes to drink are sometimes exotic, sometimes bland. But it is never bad coffee! Instant coffee is nowhere near as typical as it is in the rest of the world. Also, most people are coffee literate and know how to make a good cup of coffee.
They use a French press or a Moka pot. They like coffee, but they love good coffee! So, next time you’re in Australia, don’t even miss the opportunity to order an authentic flat white coffee. It’ll be the most delicious coffee you’ve ever had.
The first thing that stands out – Australians are very particular about their choice of coffee. Most don’t go for the obvious sweet options like mocha or a frappuccino. Sure, those drinks are palatable. But, the taste of coffee can get buried beneath layers of cream and sugar. However, most Aussies prefer more sophisticated options.