A couple of times a year, the P&R Roastery hosts an event called Cafe Day. It’s all about giving back to our hardworking team and creating a cafe experience that feels a little different from the everyday.
On the day, our Cafe Network Coffee Specialists take the lead, sharing creative and unexpected ways to enjoy coffee. From the craft behind signature drinks like coffee milk punch and premium affogato, to the theatre of siphon brewing, to the story and inspiration behind a banana bread latte, each presentation brings a fresh perspective and a lot of heart.
This marks the conclusion of our signature drinks series… for now. Keep an eye out, though. There’s plenty more coffee creativity on the horizon.
Coffee milk punch
Milk punch is far from a modern invention. The technique dates back to late 1600s England, where milk was used to clarify liquids long before refrigeration existed. By curdling milk with acid, unwanted impurities and harsher flavours are captured and removed, leaving behind a drink that’s clear, smooth and remarkably mellow, with a soft, rounded texture that belies its strength of flavour.
The coffee behind this milk punch comes from Santa Monica farm in Quindio, Colombia, grown by Jairo Arcila. This microlot Castillo underwent a carefully controlled honey process with wine yeast, following a 72-hour dry anaerobic fermentation with added ripe red fruits. The result is a vibrant, expressive coffee with layered sweetness and depth, showing notes of red candy, molasses, brown spices and blackberries and scoring an impressive 90 points.
What makes this approach especially satisfying is how nothing goes to waste. Even the by-products of the clarification process are thoughtfully repurposed, adding another layer of creativity and intention to the final drink. It’s a reminder that innovation in coffee isn’t just about flavour. It’s about technique, sustainability and finding beauty in every step of the process.
Want the full recipe? Get it here.
Premium affogato
The Expedition Mega Blend is built from three distinctive coffees, each selected for the flavour, structure and character needed to shine in a premium affogato. Together, they form a blend that is vibrant and expressive, designed to hold its own alongside rich, frozen textures while keeping coffee at the centre of the experience.
This blend was developed as part of the Expedition program with a clear purpose in mind. It was tasted and refined alongside premium gelato and sorbet to ensure the flavours complemented, rather than competed with, the dessert. Through this process, the blend evolved to enhance texture, taste and mouthfeel, creating a seamless balance between coffee and sweetness.
In the cup, the result is bright and lively, with tropical notes and a sparkling acidity that feels balanced and refreshing. A subtle mineral adjustment helps bring everything into harmony, lifting the sweetness without overshadowing the coffee itself.
It’s a blend created for experimentation and enjoyment, whether you experience it as a drink, a dessert or somewhere beautifully in between.
Here is the full recipe if you’re keen to try it.
Siphon brewer
The siphon brewer has a certain sense of theatre that sets it apart from other brew methods. With its glass chambers and open flame, it feels closer to a piece of laboratory equipment than a typical coffee brewer. But beneath the visual drama is a method that rewards patience and precision. Brewing with a siphon demands attention to detail and while it’s far from a set-and-forget process, the care it requires is part of its appeal.
When brewed well, the siphon produces an exceptional cup. The result is complex, aromatic and delicate, with a silky, almost buttery mouthfeel. Cloth filters allow more oils and suspended solids to pass through than paper, giving the coffee a fuller body while preserving clarity. Small adjustments in grind, dose or heat can have a noticeable impact on flavour, much like dialing in espresso, which makes the process as engaging as the final result.
The siphon’s origins trace back to the 1830s, when it was first developed in Europe as a more efficient way to brew coffee. Over time, refinements in design helped bring it into wider use, eventually cementing its place as both a functional and theatrical brewing method. At its core, the siphon is a balance of science and craft, combining pressure, heat and timing to create a cup that’s as refined as it is expressive.
Ready to try it yourself? Access the complete recipe here.
Banana bread matcha latte
Matcha has been cherished for centuries, originally embraced in Japanese tea ceremonies for its calming, meditative qualities. Unlike regular green tea, you’re consuming the whole leaf in powdered form, giving you a boost of antioxidants and a gentle, focused energy from L-theanine. Its earthy, vibrant flavour and versatility have made it a favourite base for creative drinks, and it’s set to be one of the biggest cafe trends of 2025.
The inspiration behind the Matcha Banana Bread Latte came from a familiar cafe ritual: a comforting morning pick-me-up paired with a slice of banana bread. Instead of serving the two separately, we wanted to capture that same warmth and nostalgia in a single cup. The result is a playful twist on a classic, combining the earthy depth of matcha with the sweet, bready notes of banana bread for a drink that feels both comforting and inventive.
This latte highlights how versatile matcha can be in modern cafe culture. By layering flavours thoughtfully, it creates a balanced, memorable drink that’s both rich and approachable. It’s a perfect example of how traditional ingredients can be reimagined in creative, contemporary ways, inspiring new combinations and experiences for every cup.
Try the Banana bread latte recipe.
Feeling inspired to craft your own creations? Our Coffee Concentrates may be the perfect place to start.
