There is no doubt that as a nation Australia takes the subject of coffee very seriously. A country of coffee thinkers, coffee brewers, coffee purists and coffee lovers, it’s no surprise that almost 4 billion coffees were sold in Australia in 2013.
On average, Australians drink two cups of coffee per day. In fact, we now drink more coffee as a nation than we do carbonated and dairy drinks combined2. But there is no point in preaching to the converted; we all know coffee is big business! And it’s set to get even bigger.
However, it’s a balancing act between impressing the coffee aficionados with the latest trends, and staying true to producing the best quality coffee possible.
Whether it is exploring the newest plant milk (almond, oat, rice etc) to cream our coffee, considering a “cold brew”, or wondering about the recent fizzy coffee sensation taking the US by storm, there is always something new and interesting in the world of coffee to excite us.
Despite all this innovation, soy has remained relevant and is still one of the most popular variations requested by customers on the classic latte or flat white. One in 10 Australians now choose to drink soy in their coffee3.
Soymilk is no longer confined to the fringes of coffee consumption. Once the staple “milk” choice for mainly vegetarians, vegans and those with a dairy allergy or intolerance, soy is breaking into the mainstream.
Choosing the right soymilk to complement the coffee profile goes hand in hand with ensuring that we provide customers with the best possible experience. As baristas, we are always looking for a soymilk that works well under the heat of the steaming wand, whilst ensuring the coffee texture and taste shines through.
In response to the increasing demands for coffee with soymilk, Vitasoy Café for Baristas was produced in partnership with some of Australia’s leading tastemakers to create a soymilk that has the optimum balance between soy and coffee flavours.
Vitasoy Café for Baristas is an Australian first, and Vitasoy prides itself on using only Australian grown whole soybeans, to ensure its soymilk doesn’t overpower the coffee flavours and complements the coffee profile.
There are a huge amount of soybean varieties, and each one works differently when heated with coffee. So the Vitasoy team works closely with local Australian farmers to identify the best soybean varieties and most suitable regions to grow soybeans, to produce a variety of bean which consistently performs well with coffee.
Vitasoy Café for Baristas was exclusively created for baristas, and can only be purchased in a retail environment. It is unique, because it has been especially designed for the espresso machine.
Milk-based coffees are ruling the roast, with 90 per cent of the coffee-drinking market in Australia choosing milk in their coffees, and an increasing number converting to soy as their preferred milk.
We expect the popularity of soymilk to continue to grow, and the demand for it in cafés to soar as plantmilks move into the mainstream. In fact, one in four Australian households now buy plantmilks (soymilk, almond milk, oatmilk, ricemilk and coconut milk) 4.
People are drinking soy for a number of reasons, some of them led by the health benefits, others driven by taste. Soymilk for example, is a source of protein, is a natural antioxidant and contains the goodness of nutrients such as potassium and zinc. It also tastes delicious in coffee with its smooth, rich, nutty flavour complementing coffee aromas.
So if we are serious about our coffee beans, it makes sense to use Vitasoy Café for Baristas, as Vitasoy appears serious about its beans too … its soybeans, that is.
1-3 Source: Café Pulse, What Shapes our Australian Café Industry, 2013/2014
4 Source: Vitasoy U&A Study, 2014