The Rise of Dessert-Like Foam Toppings in Australian Cafes
Across Australia, a new trend is transforming the coffee scene, with cafes serving drinks topped with extravagant, dessert-like foams that resemble frosted cakes rather than traditional coffee beverages. From Sydney to Perth, these blockbuster toppings, such as lemon myrtle cream, strawberry-lychee foam, and choc-orange froth, are captivating customers and driving innovation in the industry.
What Are These Foam Toppings?
According to Ben Bicknell, co-host of the It’s Just Coffee! podcast, these toppings are typically made from heavy cream or a blend of cream and milk, often flavoured with syrups. They are poured onto iced drinks, creating a thicker, richer layer that sits on top rather than integrating into the beverage. This results in a more indulgent, dessert-like experience that appeals to modern consumers.
The Mont Blanc Phenomenon
A key driver of this trend is the Mont Blanc, the signature drink at Melbourne's Good Measure cafe. This beverage features filter coffee lavished with orange-zested, nutmeg-sprinkled cream, making up one-third of the drink. Since opening in late 2021, Good Measure has sold over 1,000 Mont Blancs on weekends alone, cementing its popularity.
Rohan Cooke, co-host of It’s Just Coffee!, notes that the Mont Blanc is arguably the biggest innovation in Australian cafes since smashed avocado, with variations appearing nationwide. Reddit threads highlight replicas in cities like Sydney, Canberra, and the Gold Coast, while Adelaide's Mascavado offers a version with matcha cheesecake cream.
Inspiration and Evolution
Good Measure co-owner Brandon Jo drew inspiration from a drink he tried at Seoul's Millo Coffee Roasters about 12 years ago, though his version is distinct. It uses batch-brewed filter coffee sweetened with dark sugar syrup, aerated pure cream, and freshly grated orange zest, creating a fragrant citrus aroma upon serving.
The trend has roots in barista competitions and bubble-tea culture, which popularised cheese and salt foams. Bicknell points to influences from Japanese and Korean cafes, where coffee is treated as one ingredient in a drink rather than the drink itself. Historically, cream-topped coffee dates back to 19th-century Vienna's Einspänner and Vietnam's cà phê trứng with egg foam.
Customer Appeal and Social Media Impact
Marie David, owner of Lola's Coffee Bar in Brisbane, was so enamoured with the Mont Blanc during a Melbourne trip that she ordered it 12 times in one week. She now serves tribute versions and other foam-topped drinks, such as pistachio and peanut creams, and a spiced-fruit foam on banana bread matcha. Initially, customers needed convincing, but now foam toppings are ubiquitous.
Bora Jin, venue manager at Sydney's Ona cafe, emphasises that social media plays a crucial role in this trend's explosion. Attracting younger generations, particularly Gen Z, requires visually appealing drinks that encourage photo-sharing. These colourful, layered beverages are perfect for platforms like Instagram, driving customer engagement and sales.
Economic Benefits for Cafes
In an era of rising costs, these foam-topped drinks offer a silver lining for cafes. With matcha shortages and low coffee margins, padding drinks with cream or coconut foam helps stretch ingredients and increase profitability. Bicknell explains that it's more profitable for venues to sell these indulgent drinks at $9 to $12 than traditional flat whites at $5, as customers are willing to pay for unique, occasional treats.
Ultimately, these foamy beverages are not just a passing fad but a strategic move for cafes to stay afloat in a competitive market. By offering something indulgent and Instagram-worthy, they cater to evolving consumer preferences and ensure continued relevance in the bustling Australian cafe culture.
