Is this the world’s most Instagrammed coffee?
That’s the claim made by Dayne Levinrad, the barista behind the Coffee In a Cone craze sweeping South Africa.
Since launching in January, nearly 1 million images with the #coffeeinacone hashtag have been liked on the picture-sharing social media site.
But while the idea is simple — serve coffee in an ice cream cone lined with chocolate — Levinrad says the science behind his creation is not.
The holy trinity?
When Johannesburg-born Levinrad returned to his home city after four years working as a coffee consultant in Brazil, Australia and Los Angeles, he wanted to do something different.
“Johannesburg had a competitive coffee sector, but it wasn’t third wave, specific-sector coffee yet,” he says. “From my research in Australia, I knew that’s the way the market was heading.”
People love ice cream, coffee and chocolate, says the former digital marketing executive, so he decided to serve all three at once.
Simply pouring coffee into a chocolate-lined wafer cone, however, didn’t work — “the wafer was too thin.”
“We bought our own machine and started rolling our own wafer cones, using different flours, but the chocolate still melted.
“We couldn’t have any leakage.”
In the end, Levinrad and used four different types of chocolate compounds to coat the cone, each hardened by varying percentages of cacao content.
“Now we’ve got the whole thing under patent,” he says, “it’s a very arduous process.”
Coffee drinkers have 10 minutes to drink the coffee before the four layers melt.