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 lattes
Australia is famous for its coffee culture, and this new addition to the menu at one café Down Under has been hitting headlines. Melbourne’s Matcha Mylkbar recently created the blue algae, a colourful, vegan creation that 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.”
2. Rainbow lattes
This summer-inspired latte is one of the most Instagram-worthy coffees out there. The Las Vegas-based coffee shop Sambalatte is behind the vibrant swirls, which are sure to be going down well in Sin City.
3. Nitro coffees
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 lattes
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 is already in our coffee. Made with turmeric root and nut milk, this caffeine-free drink has become popular in cafés around the world, from Sydney to London. Used for its anti-inflammatory benefits, it adds a spicy kick to food and drinks. Gwyneth Paltrow is a fan of the ginger and turmeric latte.
5. Macchiato lattes
It’s not quite as radical as a multicoloured latte, but this recent addition to the Starbucks menu proves sometimes simple is best. With just two ingredients (a shot of espresso is added to hot milk), this latte is a blend of two coffee classics. And yes, this one does contain caffeine.
6. Espresso tonics
This unique iced-coffee alternative has started appearing in specialist coffee shops this summer. Kevin Bohlin, the founder of Saint Frank Coffee in San Francisco, is 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.”
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Cascara is the dried skin of a coffee cherry, a product that is usually discarded during manufacturing. It has been described as a coffee-tea hybrid and is growing in popularity, particularly as it is low in caffeine. Fresh Cup reports that cascara has a naturally sweet taste and can be served with hot water, as a cold brew or an iced tea.