Bean coun­ters saving on brews

The Western Star - - Money Saver - SARAH SURMAN

TAKE­AWAY cof­fee costs $4.20 a cup on av­er­age, adding up to more than $3000 a year for some­one with a twice-a-day caf­feine ad­dic­tion.

If you want to save money, buy­ing a cof­fee ma­chine is an al­ter­na­tive.

For­mer barista and avid cof­fee con­sumer Suresh Meyer, 36, said he made his cof­fee at home be­cause it was far cheaper than buy­ing two or three daily.

“We use about 1kg ev­ery two weeks, spend­ing any­where from $33-$55 per kilo­gram, de­pend­ing on which cof­fee brand we get,” he said.

“I have a great ma­chine set-up, so out of a kilo­gram of cof­fee I would get about 100 sin­gle-shot cof­fees, and to buy a sin­gle cof­fee at a cafe can be $4.50.”

The 2018 Square Aus­tralia Cof­fee Re­port found lat­tes were Aus­tralia’s most pop­u­lar cup of cof­fee, cost­ing an av­er­age

$4.18, while a chai av­er­aged $4.57, a cap­puc­cino $4.14 and a long black $3.89.

Bre­ville gen­eral man­ager Phil McKnight said con­sumers did not have to buy the most ex­pen­sive ma­chine to make qual­ity cof­fee at home.

“You can pay as much as $7000 for a top-of-the-line ma­chine but it won’t make cof­fee bet­ter than a ma­chine cost­ing far less, which con­trols key el­e­ments of dose, tem­per­a­ture, pres­sure and steam,” he said.

Mr McKnight said there was a large price dif­fer­ence when mak­ing cof­fee your­self.

“To make two cups you’ll need 20g of cof­fee, which will cost you $1.12 at $56 a kg.

“You’ll need 350ml milk, which will cost 70c at $2 a litre, so for both cof­fees, it will only cost $1.82 in­stead of $4.50 for one cup out,” he said.

“You will need to clean the brew­head af­ter ev­ery 200 cof­fees, at $2.50 a clean”.

ASIC’s MoneyS­mart se­nior ex­ec­u­tive leader, Laura Hig­gins, said you should thin about “spend­ing leaks” if you want to save ex­tra cash.

“Spend­ing leaks are small pur­chases, like your morn­ing cof­fee, that add up over time. One $3.50 cof­fee ev­ery morn­ing will cost $840 a year,” Ms Hig­gins said. Blood­hound Espresso Syd­ney cafe owner Matt Cauchi said peo­ple needed to keep mind how much ef­fort went into mak­ing a cof­fee.

“Peo­ple aren’t just pay­ing for the prod­uct but the ex­pe­ri­ence, peo­ple who make it, rent of the cafe and lux­ury of hav­ing some­thing de­li­cious read­ily avail­able,” he said.

“Peo­ple don’t hes­i­tate to pay $20 for a cocktail but strug­gle pay­ing $5 for a cof­fee.”

Pic­ture: MARK BRAKE

CREMA THE CROP: For­mer barista Suresh Meyer saves money by mak­ing cof­fee at home.

Source: Bre­ville Aus­tralia

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