Tea vs Coffee – Why Coffee Gets the Spotlight

Forty years ago, my father was arranging the street sign for Mum’s new café: The Upstairs Coffee Lounge in Wallsend, NSW. Despite Dad’s concerns about opening a café “hidden” from the street, Mum was confident—she had 15 years of hospitality experience in busy RSLs and clubs around Newcastle.

As a child, I asked Dad: “Why call it a coffee lounge when Mum only drinks tea?” His answer was simple: “Because it will be a coffee place, son.”

That question still lingers today—why does coffee dominate the conversation, while tea, the world’s second most consumed beverage after water, rarely sparks the same passion?

Coffee vs Tea Culture

Tea: Over 3 billion cups consumed daily worldwide, with more than 3,000 varieties.
Coffee: Inspires strong opinions, rituals, and even cult‑like communities.
Coffee forums are filled with enthusiasts obsessing over equipment, grind settings, and extraction perfection.
Tea, by contrast, has fewer fan clubs and less hype, despite its global reach.

The Australian Market – Coffee vs Tea

Until recently, only a handful of players serviced the quality tea market in Australia.
Coffee, however, has exploded—over 1,500 brands compete for customers.
Coffee marketing has reached aggressive levels, with companies waging “wars” to steal customers.
Tea remains quieter, with fewer campaigns and less controversy.

Why Isn’t Tea “Sexy”?

Brewing tea is simpler and more foolproof compared to the skill required for espresso extraction.
Coffee delivers a stronger caffeine high, often described as a legal stimulant.
Tea’s calming effect may contribute to its quieter reputation.
Coffee innovation has plateaued—future improvements will focus on distribution and brewing methods, while tea remains under‑explored.

Mycuppa’s Journey – Coffee and Tea

Originally, mycuppa was conceived as a beverage company focused equally on coffee and tea. Over time, coffee consumed 98% of our energy, while tea received only 2%.

Coffee is a tough gig: sourcing, roasting, freshness, infrastructure, capital investment, and constant competition.
In 2010, we ventured into premium organic teas.
In 2016, we broadened our tea range, improving quality and value to match our coffee standards.

Tea Quality Challenges in Australia

Most tea suppliers rely on third‑party logistics providers and contract packers.

Teas are stored in basic warehouses, often exposed to temperatures up to 50°C.
Heat accelerates oxidation and dehydration, degrading quality.
A few hot days can reduce tea quality by 5+ points, and over a season, losses can exceed 25%.