TOP END COLD BREW COFFEE SPIKE

Go behind the counter with your favourite Top End barista

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