Coffee Kombucha – Gather, Braddon
Coffee kombucha means minimum waste for this café. Using the over pour from coffees it is than filtered and left to ferment for 5-7 days. It takes a less bitter approach than cold brew but has a slight tang like kombucha. Those who enjoy coffee flavour will easily find themselves catching on to this new trend. Dubbed Komboffee and tipped to be the next big thing in the wellness realm we can expect this creation to be popping up more around town.
Coffee vodka – Alter Ego, City
You may remember the coffee vodka which was made in collaboration with Bellerophon Coffee and award-winning Underground Spirits. Well now you can have it on tap at new café/ night venue Alter Ego. With a breakfast cocktail list you can get away with sneaking one of these in at any hour of the day.
Nitrogen Cold Brew (on tap) – Teddy Pickers, Campbell
Nitrogen-infused cold coffee, the creamier and richer little brother to the first-born cold brew. This method works just as well in breweries – it seems everyone is after a more velvety touch in their sip.
Reserved Coffee (frozen) – Highroad, Dickson
The process of freezing coffee involves capturing a coffee beans flavour at its peak, this is usually 12-16 days after it’s been roasted and placing it in a vacuum sealed bag for freezing at around -19°C. Not only are beans snapped frozen at their prime but colder beans produce smaller, more consistently sized particles when ground, yielding more flavour. It is a great way to connect the consumer to the farm and has the potential to completely stop wastage and help farmers facing climate change.
