Imagine sipping on a coffee so decadent, it feels like dessert in a cup. That’s the reality sweeping Australian cafes, where frothy, over-the-top drinks are stealing the show. From lemon myrtle cream-topped brews to strawberry-lychee foam crowning matcha, these aren’t your average lattes. But here’s where it gets controversial: are these Instagram-worthy creations saving cafes or just a passing fad? Let’s dive in.
Across Australia, cafes are ditching the subtle steam-wand milk froth for toppings so extravagant they could capsize your drink. Think maple cold foam on iced lattes in Perth or raspberry cream floating on chilled oolong tea in Melbourne. These aren’t just drinks—they’re statements. Ben Bicknell, co-host of It’s Just Coffee!, explains, ‘They’re made from heavy cream or cream-milk blends, often flavored with syrups, creating a dessert-like layer that sits proudly atop the drink.’
Leading this frothy revolution is Melbourne’s Good Measure with its Mont Blanc. This signature drink pairs filter coffee with a mountain of orange-zested, nutmeg-sprinkled cream, making up a third of the beverage. Since its debut in late 2021, it’s become a phenomenon. Rohan Cooke, Bicknell’s podcast co-host, boldly declares, ‘The Mont Blanc is the biggest thing to hit Australian cafes since smashed avocado.’ And this is the part most people miss: its influence has sparked knock-offs nationwide, from Sydney to Adelaide, where Mascavado serves a version topped with matcha cheesecake cream.
But why the frenzy? Good Measure co-owner Brandon Jo traces its origins to a drink he tried at Seoul’s Millo Coffee Roasters over a decade ago. Their Mont Blanc inspired his version, which combines batch-brewed filter coffee sweetened with dark sugar syrup, aerated cream, and fresh orange zest. The result? A fragrant, citrus-kissed masterpiece that sells over 1,000 units daily on weekends.
This trend isn’t entirely new. Cream-topped coffee has roots in 19th-century Vienna’s Einspänner and Vietnam’s egg-foam-laden cà phê trứng. Yet, its modern resurgence owes much to barista competitions, bubble tea culture, and the influence of Japanese and Korean cafes, where coffee is just one ingredient in a multi-layered experience. Bora Jin, venue manager at Sydney’s Ona cafe, notes, ‘Social media plays a huge role. Gen Z customers expect these visually stunning drinks.’
Brisbane cafe owner Marie David is a testament to the trend’s power. After trying Good Measure’s Mont Blanc, she created her own tribute at Lola’s Coffee Bar, featuring foams like pistachio cream and spiced-fruit toppings. ‘At first, customers were hesitant,’ she admits. ‘Now, foam is everywhere. Cafe owners realize people crave unique drinks.’
But here’s the silver lining: these frothy creations aren’t just about looks. Amid matcha shortages and rising coffee prices, cafes are stretching ingredients creatively. Bicknell points out, ‘Crafting a $5 flat white is less profitable than opening a beer. These indulgent drinks, priced $9 to $12, offer cafes a lifeline.’
While TikTok is flooded with DIY Mont Blanc recipes, replicating the cafe experience at home is tough. Who wants to spend their free time perfecting banana-bread foam? As Bicknell puts it, ‘These drinks aren’t just a trend—they’re how cafes are staying afloat.’
What do you think? Are these foam-topped drinks the future of cafes, or just a fleeting Instagram craze? Let us know in the comments!
