Produced in collaboration with SBS Chinese
TRANSCRIPT
From crema latte to pistachio matcha and soybean powders, new coffee flavours are bubbling up. In Melbourne, often described as Australia’s coffee capital, Asian-inspired trends are catching on. Cafe manager Jay Lee explains.
“Australian people like more balanced acidity and less sweetness drinks. Korean or Asian customers want something more sweeter and more creamer.”
While sales of classic coffees like flat whites and long blacks remain strong, many customers are sampling Asian-inspired blends derived from dessert making and tea brewing.
“The first thing I think of is infusion — like teas I think of the mixture of coffee and tea, and flavours I haven’t tried before.”
At Cru+ café in Melbourne’s East, Jay Lee says producing exotic creations takes time, technique and precision.
“Asian-style drinks usually involve more steps: syrup, powders, creams, and clear layer. Keeping everything consistent is harder than making classic Aussie order.”
Online survey platform, Pureprofile is researching our taste for fancy drinks. Australia’s senior client development director, Kate Richards explains.
“Consumers want drinks that suit their mood, their energy levels, their diet, and their personal taste. And that flexibility beautifully extends to Asian inspired fusion flavours like matcha and pistachio. It's turning into beverage theatre. More than a caffeine boost, these drinks deliver texture, taste, and shareability. Presentation has become as important as flavour with dessert style lattes doubling as visually arresting performances.”
Pureprofile’s Social Insights tool found that Asian-inspired food and drink now accounts for 28 per cent of online share. Ms Richards says it’s part of a broader pattern.
“Trends like Instagram-worthy lattes are exploding in popularity right now. For example, TikTok views of pistachio matcha lattes more than doubled in eight months. Asian inspiration is everywhere, not only in food and beverages, but in categories like fashion, beauty, travel, and tech.”
A changing demographic may be driving the trend – with more than 17 per cent of people in Australia claiming Asian heritage. Among popular choices - hojicha latte — a creamy Japanese tea drink made from roasted green tea, or Earl Grey iced latte with salted cream. In the summer heat, many customers are looking for a cooler style, like grapefruit cold brew layered over sparkling water.
“I think this has a bit of grapefruit in it, from what I can see and taste. I think it might have cold brew.”
Other drinks are inspired by Korean flavours, including the Kinako latte — a caffeine-free Japanese and Korean drink made from roasted soybean powder. Cru+ manager Jay Lee says broadening the café’s range is good for business.
“It’s given the customers something they can’t experience before ‘inspired by the Japan, Japanese.”
Of the 400 coffees sold each day —server Phillip Sim says demand for Asian styles is rising steadily.
“We try to create something special, something new. And that’s why it’s getting popular and popular.”
However, when it comes to a daily cup, not everyone is convinced. Café owner Sam Wang.
““Long black, latte, cappuccino and flat white, these four different type of coffees are still our best-sellers.
Whether a passing novelty or a lasting shift, Australia’s beverage range is steaming ahead.
