Coffee in Australia is undergoing a flavour revolution, as cafés experiment with Asian-inspired ingredients that blur the line between coffee, tea and dessert.
From matcha and roasted green tea to grapefruit, Earl Grey and roasted soybean powder, these hybrid drinks are gaining popularity among coffee drinkers looking for something beyond the traditional flat white.
In Melbourne — often described as Australia's coffee capital — cafés are increasingly pushing the boundaries of what a coffee can be.
"I can taste grapefruit," said one customer, sipping a cold brew layered over sparkling citrus water.
Instead of focusing solely on espresso extraction and milk texture, these drinks often draw on tea-brewing techniques, layered presentation and sweeter, more complex flavour profiles.
A new flavour style uses grapefruit cold brew over sparkling water. Source: SBS / Molina Liu
More steps, more complexity
Jay Lee, a manager and barista at a Japanese-inspired specialty coffee shop in Melbourne's east, said making new styles takes more time and precision than traditional Australian coffees.
"Asian-style drinks usually involve more steps — syrups, powders, creams and clear layering," he said.
Jay Lee, café manager and barista, said Asian-inspired beverages typically require more time and precision than traditional Australian styles. Source: SBS / Molina Liu
Other offerings draw on Korean flavours, such as the Kinako latte — a caffeine-free Japanese and Korean drink made from roasted soybean powder known as injeolmi.
"We add our signature salted vanilla cream on top and finish it with brown sugar," Lee said.
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'
Online survey platform Pureprofile is tracking Australia's growing fascination with exotic and visually striking drink trends.
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
"Presentation has become as important as flavour, with dessert-style lattes becoming visually arresting performances!" she said.
According to Pureprofile's social insights tool, Asian-inspired food and drink now accounts for 28 per cent of online share.
"TikTok mentions of crema lattes soared from 6.01 million in January last year to 9.82 million in August, up by 63 per cent," she said.
According to Pureprofile, the trend reflects a broader cultural shift.
"Trends like Instagram-worthy lattes are exploding in popularity right now. For example, last year TikTok views of pistachio matcha lattes more than doubled in eight months," she said.
"Asian inspiration is everywhere, not only in food and beverage but also in categories like fashion, beauty, travel and technology."
A 'growing' share of café sales
Asian-inspired coffee drinks cost more to make but also command higher prices. Asian-style coffees typically sell for $8 and above, compared with $5 to $7 for standard coffees.
Despite the higher cost, staff at the Melbourne-based café said demand continues to rise.
The café sells close to 400 cups of coffee a day, with Asian-inspired drinks now accounting for nearly half of its total sales.
"Before, about 80 per cent of what we sold was traditional coffee," said server Phillip Sim. "Now it's almost fifty–fifty."
Richards said the spike in demand at Australian cafés, particularly in Melbourne and Sydney, is causing matcha shortages.
"As middle-grade 'latte matcha' sells out rapidly, suppliers are struggling to keep pace," she said.
Finding the balance between cultures
Adapting Asian flavours to Australian preferences is a key driver of the trend, Lee said.
"Australians tend to prefer balanced acidity and less sweetness," he said. "Korean and Asian customers usually prefer sweeter and creamier drinks."
To appeal to both groups, baristas aim for moderation.
"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
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
Customer attitudes towards Asian-inspired coffee drinks are varied, with some drawn to lighter, caffeine-free or less intense options, while others remain firmly loyal to traditional espresso-based coffees.
Some customers consider fusion drinks as lighter or even healthier alternatives to traditional espresso-based coffees.
"Caffeine-free styles could be promoted as something people can drink more often — as a healthier option," one customer said.
"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
Café owner Sam Wang said: "Flat whites, cappuccinos and long blacks are still our best-sellers."
"Many middle-aged customers are very health-conscious and keen to avoid high-sugar drinks," he said.
This story was produced in collaboration with SBS Chinese.
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