Small but fine! With only 0.01% of the world harvest – #50 of coffee producers and famous for their Flat White
- Arabica was brought to Australia by the British with the First Fleet in 1788.
- The cultivation areas are all in the east with the Atherton Highlands, Central and South Queensland and Northen New South Wales.
- Are cultivated: Tyica, Bourbon, K7, Catuai und Mundo Novo.
- The coffee is unusually low in caffeine.
- Tastes nutty, chocolate, is soft in acid with sweet citrus and fruit notes.
- Also due to the high quality, coffee like the “Australian Skybury” is a popular specialty.
- Most grown coffee is consumed inland.
- Due to the low export quantity, the coffee is quite costy and difficult to get.
Australian Coffee Specialties
- A coffee cup is filled with hot water
- Then a double espresso or ristretto is added.
- The term flat white first appeared in Australia in the 1980s and quickly spread around the world.
- 2 espressos are poured with approx. 100 ml fine-pored milk froth, similar to a cappuccino but stronger.
- Flat White is perfect for latte art
- 80x more caffeine than an espresso.
- 4 espressi, 8 cold-brew ice cubes, which lasted 48 hours and 120 ml cold-brew-coffee, which lasted 10 days.
- Health experts caution against the high dose of caffeine.
Who is currently in Melbourne or Perth, will find appropriate cafe recommendations.
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