New brew on the block

From green lattes to “skinny” coffee, meet the new brews on the bean scene, writes Ann Wason Moore

COFFEE may just have met its matcha.

There are two hip and healthy new brews being served to the Coast’s cafe crowd, and while it might take a minute to get your head around them, apparently your tastebuds won’t have a problem.

The first, to be honest, is technically a tea … very, very green tea – but it’s made like a latte and may be the perfect option if you’re looking for a hot cup of healthiness.

Matcha lattes, now being served at Raw Espresso in Southport, are based on the traditional Japanese drink, which is made from powdered green tea leaves. Matcha is already a darling of foodie bloggers and Instagram lovers, but the difference here is that it’s being served like a traditional latte.

“It looks exactly like a latte but it’s bright, vivid green,” says Raw Espresso owner Mark Fannin.

“It does take a moment to remember that it’s green tea – and strong green tea because it’s made from powdered leaves – because it looks so much like a latte.

“But it actually tastes great. We recommend doing it with almond milk so you’ve still got all the health benefits – you’re talking 170 times more antioxidants than normal green tea – but a great full taste too.

“We’ve only just started serving it but it’s been super popular. A lot of people have heard of matcha and are keen to try it out.”

For those who like to keep their coffee, well, made from coffee – there’s another option. The Bulletproof brew now being served at the QT’s Fixx Cafe serves up a shot of pure butter to go with the beans.

QT director of food and beverage Rupert Sakora says coconut oil is another option or it can be blended with the butter for extra goodness.

“Basically the butter and oil slows down digestion of the caffeine so you get a more sustained buzz without the crash,” says Rupert.

“The taste is amazing. I’m a coffee addict and I love it – it’s got a really nutty, smooth finish and a rich flavour.

“I’d recommend drinking it either as piccolo with a splash of milk, especially for beginners, you don’t get the full flavour if you add too much milk.

“For those ready to step it up, do it as a double short black. You will not look back.

“Both the butter and coconut oil are absolute top shelf – the butter is grass-fed, homogenised, organic and no salt. Everything in the cup is good for you.”

Mark says matcha sales indicate the Gold Coast’s coffee lovers are keen to experiment with their drink of choice.

He says demand has come not just from newcomers but repeat customers.

“I think it’s a great alternative to your daily cuppa – or at least one of them,” he says.

“I’m a coffee man myself so this could never completely replace my normal drink since it does taste like tea, but it has a great taste in itself. Plus it’s good for you … what more can you want?”

Good to be green: Ashleigh Fannin tries out the matcha latte at Raw Espresso.

PICTURE: REGI VARGHESE