TOP END COLD BREW COF­FEE SPIKE

Go be­hind the counter with your favourite Top End barista

Sunday Territorian - - FRONT PAGE - WILL ZWAR will.zwar@news.com.au

START­ING the day with a caf­feine rush is some­thing many Ter­ri­to­ri­ans can’t do with­out, whether they are head­ing to the of­fice, meet­ing a friend or just get­ting out and about.

But it seems Ter­ri­to­ri­ans are be­com­ing much more in­ter­ested in cof­fee it­self as an ex­pe­ri­ence, as a num­ber of Top End baris­tas ex­plain.

Sweet Brew barista Laura Kelly said the flavour in­tri­ca­cies of cof­fee was be­com­ing g a fac­tor in what peo­ple or­der.

“Peo­ple are start­ing to ap­pre­ci­ate black cof­fee more innstead of hav­ing it with milk,” k,” she said.

“They are ap­pre­ci­at­ing the he flavours of the beans, which ch have got bet­ter and have more flavour than old blends used to have.”

Among other trends, cold brew cof­fee seems to be in­creas­ing in pop­u­lar­ity and could do even mo more so i in years to come.

“Cold drip is def­i­nitely pop­u­lar and these days iced long blacks are def­i­nitely thriv­ing, which is some­thing that has only started to ex­ist the

“WE MAKE A HOUSE COLD BREW, WHICH IS PER­FECT IN THIS WEATHER. IT IS BREWED OVER 48 HOURS, COMES WITH A LIT­TLE BIT OF MILK AND A LIT­TLE BIT OF MAPLE SYRUP. IF YOU MAKE COF­FEE WITH A SMILE AND LOVE, YOU CAN’T RE­ALLY GO WRONG.”

“WE FOL­LOW A DOSAGE SYS­TEM WHERE WE WEIGH IN AND MEA­SURE EV­ERY­THING SO WE GET A PRE­CISE EX­TRACT OUT OF THE COF­FEE — WE ALL WORK TO­GETHER TO MAKE RE­ALLY GOOD, CON­SIS­TENT COF­FEE”

past two years,” Ms Kelly said.

Laneway Spe­cial­ity Cof­fee barista Saman­tha Car­pen­ter agreed that colder brew suited the Top End cli­mate.

“Be­cause it’s so hot peo­ple tend to go for some­thing a bit colder – they’re def­i­nitely be­com­ing more pop­u­lar,” she said.

“Tourists love the iced cof­fees as well – be­cause of the heat, they still get a caf­feine fix but don’t get the hot cof­fee that comes along with it.”

Duke’s Cafe and Eatery barista Sarah O’Neill said peo­ple were also en­joy­ing their cof­fee and us­ing it as a means to so­cialise and get around town.

“It’s just a kick­start to the

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