How Australia led a specialty coffee revolution and continues to be a global icon of independent café culture.
For a country of just 27 million people spread across 7.7 million kilometres-squared, Australia punches well above its weight in the global coffee scene. The country’s thriving café culture isn’t just respected: it’s been replicated in cities, towns, and villages across the world, where baristas craft flat whites and long blacks to be served alongside Aussie-inspired brunch dishes.
But what is it about the Australian coffee scene that’s made it such a trendsetter? Sarah Baker, MICE Education Moderator and BeanScene Publisher, believes the country’s independent spirit and community focus have paved the way to its success.
“Unlike the European and American markets, what’s unique about Australia’s coffee culture is its specialty coffee scene, celebrated by independent coffee shops with their own individual style, design, and boutique coffee offerings that celebrate community and their customers,” says Sarah.
“For years there was a resistance to coffee chains here, which helped shape the DNA of the Melbourne coffee scene in particular. It also built the city’s reputation for having a discerning market that is truly locally supported without international influence.”
Despite Australia being a largely consuming country with a very small producing community, this focus on specialty products, small-scale roasting, and the craft of coffee has resulted in an unparalleled reputation as a market influencer for beverage trends, equipment, café design, and barista skill.
“For a long time, Australian baristas have been sought out on the international scene with signs on café doors citing, ‘Australian baristas wanted’. There is a strong commitment to training and education of Australian baristas that makes their penchant for quality coffee production in high-volume environments extremely desirable on the international stage,” Sarah says.
“For this reason, it’s common to see Australian-inspired specialty coffee venues pop up in tourist hotspots, such as London, New York, Tokyo, and Bali, providing a sense of trust and relief in cup quality and overall customer experience.”
While the third wave coffee movement of the early 2000s has shaped the ‘antipodean’ coffee experience that’s now prevalent across the globe, the origin of Australia’s coffee culture goes back to the 1950s.
“There’s been an intense debate between Australia’s coffee capital, be it Sydney or Melbourne, but it’s thanks to early Italian migrants in the 1950s and 1960s who brought with them a love for espresso culture that started the espresso movement from what was originally a British-influenced tea-drinking demographic,” says Sarah.
“Espresso culture continued to evolve, and with access to such high-quality dairy production and quick turnaround from crop to cup, the country fell in love with milk-based coffees such as flat whites and lattes, which still dominate consumer preferences.”
The jury may still be out on which country originally masterminded the flat white (New Zealand also lays claim to the title), but Australia’s influence on the size, composition, and style of coffees being served across the world is indisputable. This influence over international trends has seen the country become a testing ground for equipment innovation and new technology.
“International manufacturers have been known to look to Melbourne and Sydney markets to experiment with machine prototypes, from new steam wand technology to flow meter systems, signature beverages, and espresso chilling devices,” says Sarah.
“It’s thanks to the country’s passion and innovation that industry barriers continue to be pushed, and why international collaborators look Down Under as the gold standard of coffee excellence.”
According to Maurizio Marcocci, Managing Director of Service Sphere, one of the country’s leading coffee equipment and service providers, the contrast of Australia’s coffee habits compared to traditional coffee-drinking countries such as Italy has seen many manufacturers modify their equipment to the Australian market.
“In Australia we are lucky to have very good quality milk available nationally, which traditionally wasn’t the case in Italy. Therefore, in Italy milk-based beverages weren’t often on the menu, and when they were they were short six-ounce cappuccinos or caffè lattes,” he says.
“With a quality supply, Australia has been able to finesse its milk and now we have a population who largely favour milk-based drinks. However, this calls for equipment, specifically espresso machines, that can handle high volumes of milk steaming, and manufacturers have had to adapt equipment to cater to this demand.”
The home market here is also influential. Maurizio says brands use Australia as a testing ground for new products.
“We have a very interesting market with a switched-on customer base. There are many coffee lovers in Australia with more than one coffee preparation apparatus in their home, who enjoy producing coffee in lots of different ways,” he says.
“I think that comes from our thriving café culture, which has been able to communicate and educate the population about quality and pass on a passion for the craft.”
This focus on community, connection, and education is what inspired the launch of Melbourne International Coffee Expo (MICE) in 2013. According to Sarah, it originated as a platform for Australia’s independent roasters to connect with national café operators.
“MICE was a destination to do business, create connections, network, and celebrate the fabric of our coffee community. It has since evolved as a global destination to connect buyers and sellers, and remains the largest dedicated coffee tradeshow in the Southern Hemisphere,” she says.
“MICE continues to be a showpiece for Australia’s coffee culture, and an annual celebration of the people, products and innovation that makes our industry so admired at a national and global level.”
The ever-evolving nature of the coffee industry means knowledge-sharing is one of the keys to success. As a long-time supporter of the event and a member of the MICE Advisory Board, for Maurizio education is where MICE attendees get the most value.
“I’ve been in the coffee industry for more than 25 years and I haven’t stopped learning,” he says.
“MICE is a hub for anyone in the sector, whether they’re baristas, decision makers, consumers, or café owners. It’s a space to ask questions, solve problems, and share skills. It’s also an opportunity to get together with the wider coffee community to talk coffee and see what can be achieved together.”
To quench the industry’s thirst for knowledge, in 2025 MICE is hosting its largest ever lineup of educational content. Panel discussions will take place every day of the event and will cover topics such as navigating menu pricing, how to utilise social media, and the future of the coffee industry. There’ll also be a new demo stage where attendees can watch tutorials and talks to upskill and learn from some of the best in the industry.
“MICE2025 is shaping up to be the most value-driven expo to date. It’s not only a hub to celebrate coffee, but to empower the industry with knowledge that can help business owners and operators thrive and survive in this challenging market climate,” Sarah says.
“We’re excited to have the attention of the international market, to welcome new visitors, and re-energise the industry for a big year ahead.”
This article appears in the 2025 MICE Showguide. Read more HERE.
