Credits: Social Media
I made coffee with British Marmite and I didnt love it �I hated it
Usually, the food and drink recipe suggestions that come up on Instagram or TikTok come and go, talking of Michelangelo, and fail to pull me in. But today I was weak.
It still baffles me that Americans arent aware of the Vegemite Latte, says the man, looking wiser than I now feel. More fool me: I proved susceptible to social media& what was it& not even advertising. They werent selling a product; they were selling an idea. The idea of a drink. And I bought it, hook, line, and sinker. Well, never again. Never again.
It seemed like a good idea at the time
The phrase, It seemed like a good idea at the time, always struck me as something it might be funny to have etched into my headstone when the time comes.
Fortunately, Marmite-y coffee ran no risk of causing long-term damage. However, it did make me nauseous, and I say that as someone who loves the stuff.
For those who don’t know, Marmite is a British savory food spread based on yeast extract. It’s thick, dark brown, and very sticky. Traditionally, Brits eat it on buttered toast. Known for its divisiveness, it’s certainly not universally popular. However, I’m a fan, and that’s why I embarked on this little journey.
I was inspired, if thats the right word, by a video circulating on social media in which an Australian man claims to be preparing a popular Australian drink: the Australian Vegemite Latte.
Vegemite is similar but not identical to Marmite. British people would call it worse. It has extra ingredients, including celery and onion extracts. Cyril Percy Callister first synthesized it when World War I disrupted Marmite imports to Australia.
Both Marmite and Vegemite are made using the byproducts of beer brewing.
He makes it look so drinkable
In the video, produced by Golden Brown Coffee, the Australian man is well lit and uses equipment far beyond what was, or is, available to me.
Its a shot of espresso, he says, and then just about a teaspoon of Vegemite.
Stir and integrate, he says. It pairs well with the fat of the milk, he says. He even goes so far as to say it produces a really delicious miso caramel finish.
The Australian man suggests preparing some toast soldiers strips of buttered toast to dip into the Australian Vegemite Latte.
Its like a little breakfast to go, he says, before putting the dunked soldier into his mouth. I now notice the cut in the video, cleverly avoiding the wince that no doubt came across his face upon eating it. That’s the thing. We never actually see him drink the coffee.
Is it like a little breakfast on the go?
The best I could do with the tools at my disposal was a moka pot brew. I spooned Marmite into the bottom of my mug before adding the coffee. This week, I have mostly been drinking: a strong Sumatran roast.
I added hot water. I sipped. The bitterness of the coffee wove its way through notes of rich umami. It ought to have been delicious, but woe: Two rights had made a wrong.
It was not a pleasant experience. Nor is it one I shall revisit. Marmite on toast? Good. Marmite on toast with a mug of coffee on the side? Great. Coffee with Marmite mixed in? No, thank you.
Not even a glop of Canadian maple syrup made it palatable enough to finish. It left me feeling nauseous and out of sorts.
Is it served in most Australian cafes, as the man claims in the video? Without the wherewithal to query most Australian cafes, well likely never know.
