Amid the surge in signature drinks, the role of the barista is evolving. Barista Equip explores the trends sweeping the coffee market as it becomes the master distributor of DaVinci Gourmet products.
The role of the coffee shop is shifting. While once the majority of coffee shops focused on doing a few things well – mainly coffee and perhaps a single food specialty – many venues are having to diversify to survive. As an increasing number of Australians and New Zealanders are investing in equipment to make quality coffee at home, café owners are having to get creative to attract customers.
Expanding the menu with the introduction of signature drinks is one tried-and-tested method being adopted by venues across the region. Crafted by baristas, these creative concoctions enable café owners to charge a little more for beverages most consumers couldn’t easily recreate in their own kitchen.
“With the recent rise in coffee prices and the increasing number of consumers who craft coffee at home, café owners are looking for ways to drive up margins and create a unique point of difference for their venue,” says Brett Bolwell, Founder of Barista Equip.
“There is a vast difference in the profit margin between a standard latte and a signature drink crafted with premium syrups and ingredients.”
Brett believes the introduction of signature and chilled drinks is not only allowing coffee shop owners to attract back their core customers but also a new demographic of consumers.
“Traditionally, cafés in Australia and New Zealand haven’t been focused on the younger demographics. However, this signature drinks movement is being driven by Gen Z, Millennials, and even younger consumers,” he says.
“Kids now say to their parents, ‘Can we stop at Starbucks to get a Frappuccino?’. This presents a whole new generation to sell chilled drinks to. Over the next five to seven years, the signature and chilled drinks sector is how we’re going to be able to drive profit and stay relevant in a rapidly shifting market.”
He points to the cold drinks sectors in places such as the Middle East and Asia, which have seen huge growth in the past few years and become international trendsetters for innovation.
As menus at cafés start to change, so too does the role of the barista. In order to devise and then replicate these creative drinks, Brett believes the role is shifting more towards that of a mixologist.
“Your barista is now a mixologist, and that requires a new skillset. Their role is no longer just focused on coffee – it’s multifaceted,” he says.
“It’s a very exciting time to be a barista. There are so many flavour options out there and inspiration coming from coffee scenes right across the world. Some of the creations baristas are producing are incredible.”
Aware of this shift in the market, Brett was eager to find a way he could further support his clients across Australia who were integrating an increasing number of signature and chilled drinks into their menus. In 2022, Barista Equip partnered with FloSmart to launch its chilled liquid-dispensing solution. Then, in 2025, the company took its interest a step further by becoming the master distributor of DaVinci Gourmet syrups and sauces in Australia.
“Our focus over the past couple of years has been on cold delivery, so taking over as master distributor of DaVinci Gourmet seemed like a natural next step. The company is without doubt the global leader in this market. There are a lot of other players in the syrups and sauces sector, but DaVinci Gourmet’s international reach and network raise it above the competition,” says Brett.
“With our FloSmart system, we can deliver up to four liquids direct into a cup or jug at the exact quantity required by the barista. The addition of DaVinci Gourmet to the Barista Equip range means we can now take that final step to become a full-circle solutions provider.
“When it comes to creating signature drinks, you need signature taste. The natural flavours used in DaVinci Gourmet products are proprietary to the brand and manufactured in Malaysia.”
With a huge selection of products covering a wide variety of formats, including syrups, sauces, powder blends, fruit mixes, natural concentrates, and more, DaVinci Gourmet focuses on giving baristas and mixologists a seemingly endless list of creative options. The company is constantly monitoring the world’s food and drink trends to ensure its product catalogue covers both must-have and upcoming flavour combinations. Syrups range from the classics, including vanilla, hazelnut, and caramel, to the wild-card options such as cheesecake, lemongrass, and shortbread.
What’s more, the company partners with influencers and opinion leaders in the international beverage space. These baristas, mixologists, and tea experts are known as Flavour Geniuses, and include 2024 World Barista Champion Mikael Jasin. The ambassadors create recipes that are shared far and wide to help café owners craft new drinks to make their menus pop, as well as sharing tips and tricks on preparation and execution.
“DaVinci Gourmet’s product range is of outstanding quality, be it the iconic Classic Syrups selection crafted with the lowest sugar content of the market, or the best-seller True to Fruit syrups range made with the highest real fruit juice content compared to other solutions. The team pour so much energy into testing every single product and recipe before it goes to market,” says Brett.
Art, craft, and science are the brand’s pillars and the guiding principles for its innovation. The team consider beverage making as a pure form of art and their mission is to empower beverage artists to create their next masterpieces.
“We believe craft is the celebration of human skills, honing the delicate expertise and savoir faire in the coffee community. We blend our products with science and leverage unique technologies such as natural extraction and sweetness modulation to deliver superior signature taste in every pour,” he says.
Brett believes the rise of signature drinks will challenge the ready-to-drink coffee market that has gained momentum over the past couple of years.
“These fresh drinks are beautifully presented and you can see the skills and creativity that goes into each of them. We’re going to see a lot more fresh products on the market as consumers prioritise health and look for options with less sugar,” he says.
“With signature drinks, you’re selling an experience not a ready-to-drink can on a grocery store shelf. I’m very hopeful this creative movement will help coffee shops across Australia thrive once again.”
For more information, visit baristaequip.com.au or apmea.davincigourmet.com
This article appears in the June 2025 edition of BeanScene. Subscribe HERE.
