Forget flat whites and cappuccinos. Blue algae lattes and espresso tonics are the latest ways to get a coffee fix. Here are a few of the weird and wonderful trends taking the world by storm.
1. Blue algae latte
Australia is famous for its coffee culture, and this new addition to the menu at one cafe Down Under has been hitting headlines. Melbourne’s Matcha Mylkbar recently created the blue algae, but there’s a catch. This colourful, vegan creation isn’t made with coffee. It’s a blend of ginger, lemon, coconut milk, agave and blue algae powder, which is said to contain valuable nutrients. The downside? Apparently it comes with a “seaweed-like smell.” Delicious.
2. Rainbow latte
This summer-inspired latte is one of the most Instagram-worthy coffees out there. Las Vegas-based coffee shop Sambalatte is behind the colourful swirls, which are sure to be going down well in Sin City.
3. Nitro coffee
You’ve heard of cold brew? Well nitro coffee is the next big thing. It’s made by pumping nitrogen into cold-brewed coffee, which adds small bubbles and a frothy finish to the end product. America’s Stumptown Brewery is said to have started the trend with these refreshing-looking cans.
4. Turmeric latte
It was tipped to be one of the biggest food trends of the year, so it’s no surprise to see this golden powder has already made its way into our coffee. Made with turmeric root and nut milk, this caffeine-free drink has become popular in cafes around the world, from Sydney to London. Used for its anti-inflammatory benefits, it adds a spicy kick to food dishes and drinks. Goop founder Gwyneth Paltrow is a fan of the ginger and turmeric latte.
5. Macchiato latte
It’s not quite as radical as a multi-coloured latte, but this recent addition to the Starbucks menu proves sometimes simple is best. Made from just two ingredients (a shot of espresso is added to hot milk), think of it as a blend of two coffee classics. And yes, this one does contain caffeine!
6. Espresso tonic
This unique iced-coffee alternative has started appearing in specialist coffee shops this summer. Kevin Bohlin, founder of Saint Frank Coffee in San Francisco, is just one connoisseur who has been experimenting with the idea. “Espresso lends itself to mixing in a way that other coffees don’t,” he explained in this video about the trend. By mixing espresso with tonic water he was, “blown away by the balance of acidity, sweetness and bitterness.”
Cascara is the dried skin of a coffee cherry, a product that is usually discarded in the manufacturing of coffee. It has been described as a coffee-tea hybrid and is growing in popularity, particularly as it is low in caffeine. Fresh Cup reports cascara has a naturally sweet taste and can be served with hot water, as a cold brew or as an iced tea.
From: Harper’s BAZAAR UK