‘The tradie-to-CEO drink’: Cappuccinos won’t give you street cred, but Aussies still love them

Australians continue to embrace the cappuccino despite its reputation as a relic of a bygone era, with industry insiders suggesting the drink may yet see a resurgence among younger generations. According to Paul Geshos, founder of Sydney-based specialty coffee company Mecca, the cappuccino holds a unique place in Australian coffee culture, serving as a bridge between traditional and modern tastes. He refers to it as the “tradie-to-CEO drink,” highlighting its universal appeal across social classes and professions. Geshos, who recently opened his third café in Darlinghurst, noted that while the cappuccino may be perceived as outdated, it still resonates with many Australians. He described the drink as a symbol of comfort and familiarity, especially for Millennials and older members of Generation X, who seek nostalgic experiences in their daily routines. “They’re drawn to contrast, a bit of sweetness, texture, something that feels good and looks good,” he explained. The cappuccino, he argued, satisfies these desires through its combination of rich espresso and carefully crafted milk foam. Despite its enduring presence, the cappuccino has faced competition from newer trends such as the flat white and cold foam coffees. However, Geshos emphasized that the cappuccino's decline in popularity was not due to inferior quality but rather shifting consumer preferences. “It fell out of fashion, not out of quality,” he said. When prepared correctly, he claimed, the cappuccino offers a sensory experience that rivals any contemporary offering. “The contrast of silky foam against the espresso is a genuine sensory experience,” he added, noting that mastering this balance requires considerable skill. At specialty coffee wholesaler Market Lane in Melbourne, the latte remains the most popular order across its 12 cafes, followed by the flat white and then the cappuccino. While the flat white continues to dominate sales at both Single O and Mecca, there is a growing interest in alternative beverages such as cold foam coffees and matchas, particularly in Sydney and Melbourne. These emerging trends reflect broader changes in how Australians engage with coffee, moving beyond mere consumption to a more experiential approach. Fleur Studd, co-founder of Market Lane, observed that today’s consumers are more informed and discerning about their coffee choices. “Australian consumers are seeking out coffee that is distinctive and memorable,” she stated. Baristas in many cafés now provide detailed information about the origin, producer, and variety of the beans used, indicating a heightened awareness among customers. Michael Brabant, CEO of specialty coffee roaster and café Single O in Sydney, described the current coffee landscape as a blend of tradition and innovation. He highlighted the diversity of offerings available, including filter on tap, batch brew, cold brew, and iced versions of classic drinks, alongside the increasing popularity of matcha. “And people are drinking less, but better,” he remarked, underscoring a trend toward quality over quantity. Geshos believes that Sydney’s coffee culture has matured significantly over the past two decades. “The café has become something bigger than a place to buy coffee,” he said. It now functions as a communal space where people gather, work, and connect. Observing this transformation has been a rewarding aspect of his career, spanning more than 20 years in the industry. As the coffee scene continues to evolve, the cappuccino remains a fixture in Australian culture, embodying both history and potential for reinvention. Whether it is enjoyed as a morning ritual or a nostalgic indulgence, the drink continues to hold a special place in the hearts of many Australians.