01 Mar What colour is your latte?

Is your café taking the coffee out of your latte and putting a ‘y’ in your milk?

Has the simple refrain “tea or coffee, black or white?” become a thing of the past?

Replaced with the far more complex series of questions –  “Matcha, beetroot or turmeric latte? Coconut, almond, soy or rice milk?

Have we been bombarded by the phenomenon of choice overload?

Are the plethora of options too overwhelming or is the consumer just demanding and getting exactly what they want?

Health and wellness have been trending globally for sometime. Consumers are increasingly making what they consider to be informed, healthy lifestyle choices and preferencing “natural” options.

The Superfood Revolution of the last decade has made household names of it’s frontrunners, the likes of kale, quinoa, Açai and chia seeds. Our appetites for the next, obscure, antioxidant, anti-ageing, vitamin and mineral enriched product is insatiable.

The café industry is trying to keep in line with this growing super movement, serving plant-based lattes spanning the full colour spectrum (some without coffee at all).

The range of milks available has skyrocketed. Once upon a time full cream and skim (sometime, depending on your barista) were the only options. There’s raw homemade nut mylks with cashew, almond or macadamia or for those with allergies or intolerances there is always coconut, soy or rice alternatives.
NB. ‘Mylk’ is generally a term used to describe non-dairy.

We thought we would give you a glimpse of the latest multicoloured taste trends your barista may be serving at a café near you.

Turmeric or Golden latte: ground turmeric, turmeric powder or elixir

Chai latte: chai tea or powder

Beetroot latte: beetroot powder and/ or juice

Matcha latte: matcha green tea powder

Mushroom latte: mushroom powder eg. Chaga, reishi

Charcoal latte: activated ingredient

Blue algae latte: active blue algae

Black sesame latte: black sesame seed paste

We embrace variety but cannot resist our favourite super food, coffee, when we visit our local and will always champion it’s remarkable health benefits.
It has been associated with longer life span, is high in antioxidants, can boost metabolism and brain function.
Studies have shown it may lower the risks of heart disease, liver cancer, Parkinson’s, depression and Alzheimer’s.

Check out our blog COFFEE IS GOOD FOR YOU for more details.

Next time, we might take a look at what to do when your barista asks: “Cold brew, cold drip, Iced Coffee, Kyoto Coffee or Cold Press?”.

Until then….


Photo credit: @pressed_earth

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