An upmarket Sydney cafe is taking the ‘deconstructed’ trend to another level by serving its customers a mocha they need to make themselves.
A mocha is a type of coffee uses a shot of espresso, hot chocolate as well as frothed hot milk.
The Grounds of the City, the cafe offering the fashionable beverage, charges $7.50 for its deconstructed version, nearly double what you’d expect to pay for one fully assembled.
So how does a ‘deconstructed mocha’ differ from a regular mocha?
An Instagram post from one of the cafe’s outlets explains the three portions offer the perfect balance of coffee, chocolate to milk ratio.
A sprinkling of chocolate has also been supplied for those wishing to add a touch of luxury to their drink.
A raft of social media users it would seem are delighted by the unique way the cafe serves the drink with many posting images under the hashtag #deconstructedmocha.
While the beverage couldn’t look more Instagram worthy, a few who’ve shared their photos have been on the receiving end of some interesting remarks.
One person said they hoped the staff at the establishment didn’t charge extra for having to make the coffee themselves.
‘Where’s the Allen key?’ Another asked.
It’s not the first time ‘deconstructed’ food has made headlines after last year’s news a cafe in Australia had taken to serving a posh version of the classic Vegemite on toast.
The cafe, Core Espresso, in Newcastle, NSW, became the subject of bewilderment and outrage on social media after a dissatisfied customer uploaded a photo of the cafe’s ‘unique’ take on Vegemite and toast.
The picture showed a wooden board with two pieces of sourdough bread, a quenelle of butter and a smear of Vegemite.
In the wake of the furore, The cafe owners defended its culinary choice saying the dish was it regularly served.
‘I’m really shocked it has gotten this big … it’s just toast… it’s one of our staples and you can get it with jam or peanut butter,’ said head barista Danni Kerr speaking to The Daily Telegraph.
‘It honestly wasn’t intentional and I think it was more about us finding creative ways to present our food and the chef having a bit of fun’.