Scientists Hope That Broccoli Lattes Could Soon Be A Thing – But Why?

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It’s hard to argue that the Australia-based Commonwealth Scientific and Industrial Research Organization (CSIRO) isn’t on the bleeding edge of innovation. Just recently, for example, its researchers made a prototype filtration device that can make filthy water clean in one single go.

Their latest press release, however, strikes a somewhat different tone from usual. Entitled “Broccoli: Better Latte Than Never”, it may make some of your hearts break a little.

“Just when you thought coffee trends couldn’t get any crazier, enter the broccoli latte,” it begins. “You’ve heard of turmeric lattes and even a coffee served in an avocado, but is the broccoli latte the next product to hit the tables of your local hipster café? We’re here to tell you, it’s possible.”

You don’t need to be a peculiar type of coffee elitist to think that blue algae lattes – which are a real-life thing – are a little, well, strange. The fact that it tastes like sour milk and smells of seaweed has led many to suspect it’s best suited for Instagram purposes, not anything gastronomic.

So, along with beetroot, turmeric, and mushroom lattes, it appears broccoli is next in line. According to CSIRO, it’s made by turning the miniature tree-like vegetable into a powder, which is then dried, all the while ensuring the powder maintains its natural color, flavor, and nutritional value.

Adding it to other ingredients and heating it up to make it into another alternative coffee – already available to try in Melbourne – appears to be the tip of the iceberg. The powder is also touted as being possible to use in “smoothies, dips, soups and in baking” too. In this sense, then, it sounds a lot like matcha, which appears in or on everything these days.

Is broccoli set to try to take on the viridian throne, then? Perhaps, but to be fair, that’s not really the point here: The coffee pitch is designed to draw your attention to a far more noble pursuit.

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