CSIRO broccoli lattes make their mark on the Melbourne coffee scene

THERE’S a new latte in town and it’s greener and meaner than anything Melbourne has seen before. FIND OUT WHAT IS IN IT

Millicent Preston tries the Broccolilatte. Picture: David Caird

THERE’S a new latte in town and it’s greener and meaner than anything Melbourne has seen before.

The broccoli coffee is part of a CSIRO and Hort Innovation project aiming to increase farm yields and reduce food waste, while injecting extra serves of vegies into the Aussie diet.

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Mornington cafe Commonfolk trialled the colourful coffees to varying success.

Owner Sam Keck, 30, said it tasted like drinking vegetables but could see a market for the product nonetheless.

“It was green and it was mean and it was a lot of broccoli up in your grill,” he said.

“We get a lot of really health focused people so, as shocking as it may seem, there would be people who would regularly order it.

“I reckon there would be some vegetarians and vegans and broccoli-philes who would be really into it.”

The broccoli coffee is part of a project aiming to increase farm yields and reduce food waste. Picture: David Caird

While a broccoli coffee might not be everyone’s beverage of choice, researchers hope the powder could be used in smoothies, soups and as a way of hiding vegetables in meals for fussy kids.

Project lead researcher Dr Mary Ann Augustin said the project could provide a simple fox to a big problem.

“We chose to do the project because vegetables and fruit suffer the highest losses in the food chain from farm to fork,” she said.

“We’re converting fresh produce into powders … basically just taking water out and making a very concentrated power.

“Fresh is always best but when you can’t keep the fresh in a good state, we can powder it and keep all the nutrients safe.”

At one serve of broccoli in every two tablespoons, the power packs quite a punch.

While not yet in commercial production, Werribee vegetable producers Fresh Select could be selling the product within the year.

CEO John Said said the project had the potential to make use of crops that are cosmetically damaged or fail to grow to supermarket specifications.

“If you’re only using 80 per cent of your crop it can make a significant different over the year,” he said.

“We can realise more value in the crop and it makes us more sustainable and sustainability is everything for us.”

Carrots, spinach and cauliflower are next on Mr Said’s list.

“It’s up to your imagination. It’s endless where you can use it.”

@tamsinroses