Warum wir Kaffee mit kaltem Schaumstoff nicht mögen (und wie man ihn zu Hause herstellt)

Cold foam coffees have surged in popularity across Australia this winter, transforming the nation’s café scene with vibrant, visually appealing creations that blend creativity with caffeine. As temperatures drop, patrons are opting for iced beverages adorned with colorful, flavorful cold foams, layered atop coffee, matcha, and even coconut water. These foams, crafted from ingredients like cream, milk, and flavored syrups, offer a velvety texture that contrasts beautifully with the chill of the drinks below. Among the many options, banana-flavored cold foams stand out as a favorite, capturing the imagination of both café-goers and social media users alike. The trend gained momentum over the past 18 months, shifting away from traditional espresso-based drinks toward more elaborate, Instagram-worthy concoctions. Previously, flavored cold foams were mostly associated with chains like Starbucks or conventional offerings such as the Vienna coffee. However, independent cafés have embraced innovation, introducing unique flavors ranging from pastel ube and strawberry to decadent tiramisu and caramelized date froths. This evolution reflects changing consumer preferences, particularly among younger generations seeking novelty and aesthetic appeal alongside their daily caffeine fix. At the forefront of this banana cold foam craze is Donatello’s café in Melbourne’s Brunswick, where the “Brunny” banana cream cold foam has become a customer favorite. Co-owner Zeky Yousuf explains that the demand for distinctive flavors has grown significantly, driven by a demographic less interested in plain espressos and more focused on experiencing something visually engaging. He highlights the nostalgic appeal of the banana lolly flavor, which resonates with many patrons due to its familiar yet indulgent taste profile. Similarly, Single O, a chain operating in New South Wales, Queensland, and Japan, has introduced a banana bread cold foam to celebrate two decades of its iconic banana bread recipe. Head of retail Daniel Cesarano notes the synergy between banana and coffee, comparing the combination to the beloved dessert, banoffee pie. The deep, toasty notes of baked goods complement the smoothness of the cold foam, creating a harmonious balance of flavors. At Single O, the cold foam enhances the existing menu items while offering a fresh take on classic favorites. The origin of this trend can be traced back to Carlton’s Good Measure café, known for its viral Mont Blanc coffee, a layered beverage featuring sweetened filter coffee crowned with an orange-infused, nutmeg-scented cream. According to Cesarano, this innovative creation sparked a nationwide interest in cold foams, which had already begun gaining traction in Asian markets. The Mont Blanc’s success acted as a catalyst, accelerating the adoption of similar cold foam variations across Australia. Beyond the café walls, the cold foam phenomenon extends into the realm of home brewing. Social media platforms are filled with tutorials and DIY guides aimed at helping enthusiasts recreate these luxurious toppings at home. One notable trend involves blending bananas into dairy-free, healthier versions of the foam, allowing for customization and experimentation. Cesarano points out that the willingness to invest in premium coffee experiences has increased, with some consumers spending upwards of $13 on a specialty brew rather than opting for cheaper alternatives. As the cold foam trend continues to evolve, it appears set to remain a staple in Australian café culture. With ongoing innovations and the influence of social media, the future holds promise for even more diverse and creative interpretations of this beloved beverage enhancement.