Treehouse Blend Review: The Ultimate Milk Coffee King | Australian Espresso Style at Home

 During my recent café-hopping trip to Australia, one of my stops was One in a Million in Brisbane. The beans they use come from their own independent roasting brand, Blue Sky Coffee Roasters. Before I even left for Australia, I was browsing their website and instantly fell in love with the illustration on the bag of this Treehouse Blend. As many of you know, I have an entire wall at home covered with coffee bean bags. In that moment, I had only one thought: I have to hang this one on my wall. (Proof that packaging really matters, right? 😂)

When I visited the café, I ordered an espresso made with the Treehouse Blend and was immediately drawn in by its flavor performance. I didn’t hesitate—I bought a bag on the spot. And that’s how today’s review came to life.

Although Blue Sky operates independently from the café brand itself, in many ways it’s the “behind-the-scenes hero.” Beyond committing to direct trade at origin, they place strong emphasis on whether their roast profiles deliver consistent, high-quality flavors for home users. In other words, their mission is to bring the café experience into people’s homes—so everyday coffee lovers can recreate café-level results using simple home equipment.

A Roaster’s Philosophy

I genuinely admire this user-centered approach to roasting. Seeking the optimal solution from the customer’s perspective is, to me, a mark of true professionalism.

Blue Sky’s lineup only features coffees scoring above 89 points in cupping. The Treehouse Blend has been the backbone of the espresso program at One in a Million in Brisbane for over two years. It’s a blend of natural-processed Brazil and washed Rwanda. The roast level sits beautifully between modern light roasting and traditional Italian-style roasting—essentially a well-balanced medium roast. It preserves depth and richness while still offering elegant layers of complexity.

Every espresso-based drink made with this blend carries what I’d call a classic “Australian style.” The composition evolves with each harvest season. The foundational structure typically centers on Brazil and Colombia, with natural Brazil always forming the essential “base note.” The secondary component rotates among washed Central American coffees. For the batch I had—both in the café and at home—it was washed Rwanda. Previous seasons have included Nicaragua, El Salvador, and Mexico.

These regions are known for their mild, balanced profiles. When paired with natural Brazil, the result is a complementary and richly layered cup. The goal is simple: maintain a relatively consistent flavor profile across different seasons.

Espresso Experience

The dry aroma of the freshly ground coffee carries a candied sweetness, layered with hints of nuts and chocolate. But once extracted as espresso, the wet aroma and flavor shift noticeably.

In my extractions, I found the crema slightly thinner than some traditional base blends. The acidity on the palate is remarkably bright—so bright it might even catch you off guard for a second. But it’s not one-dimensional. It’s more like a layer of citrus (or yellow fruit) acidity woven into dark chocolate and nutty tones. The bitterness lingers pleasantly, delivering a classic chocolate-like finish with a gentle returning sweetness.

Espresso, however, is just the appetizer.

The True Highlight: Milk-Based Drinks

This is where the Treehouse Blend truly shines. Honestly, I’d call it a milk coffee champion.

I specifically tested it in both a latte and a flat white to explore how varying milk ratios affect the flavor profile.

In a latte, this blend is simply outstanding—the kind of delicious that makes your eyes widen instantly. You’ll taste milk chocolate, cream cake, vanilla, and a beautifully clean caramel note. These flavors are vivid and expressive, and they perfectly match what I experienced in the café.

With a flat white (less milk), the classic chocolate and caramel notes become even more pronounced and concentrated. The cup is clean, rich, and incredibly satisfying. No matter how you tweak it, it just works. It’s one of those dependable blends that tastes great under almost any adjustment.

Black Coffee Variations

I also tested it as a hot Americano and an orange Americano (espresso mixed with orange juice).

In a standard hot Americano, the bright acidity present in the straight espresso essentially disappears. Nuts and chocolate take center stage, resulting in a very balanced, low-acid, low-bitterness profile. It’s slightly more straightforward and less dynamic, but that’s also its strength—it’s broadly appealing. Those who dislike acidity will love it, while acidity lovers won’t find it bitter either. It’s a crowd-pleaser.

As for the orange Americano—one of my favorite quick home creations—I was curious whether the flavors would complement fruit juice. The answer is yes. The orange juice and espresso combination works beautifully. The caramel notes become even more pronounced, and the overall drink feels harmonious and refreshing. It’s incredibly approachable and enjoyable—honestly, a perfect everyday home staple.

In short, the Treehouse Blend isn’t just about beautiful packaging (though that illustration still has a place on my wall). It’s a thoughtfully constructed, seasonally adaptive espresso blend that performs consistently across milk drinks and beyond.

But if you ask me where it truly belongs?

In a silky, chocolatey cup of milk coffee—right where it reigns supreme.

Authentic Australian Coffee in China 🇦🇺☕ | A Hidden Café Gem in Old Yuhang

 Living in Cangqian, Yuhang, I’d somehow never really explored the cafés around my neighborhood. I always assumed this area was a bit of a “coffee desert.” That belief was completely overturned recently when a close friend invited me to check out a café in Old Yuhang. One visit in, and—boom—I unlocked a hidden gem that I couldn’t wait to tell people about. Friends in Old Yuhang, you’re in luck. The place is Lanini Café, located at No. 200-21 Fenghuangshan Road, Yuhang District.

The reason I say you can get authentic Australian coffee here is simple: Lanini is a small, community-style café run by a husband-and-wife team, with the owner being Australian. They have three adorable daughters, and the café’s name comes from the girls’ names. Even the logo—three little girls with pigtails—was drawn by their daughters themselves. It’s incredibly heartwarming.

There’s also a sweet dog at the entrance—the café mascot—who’s already 10 years old. He was taken in by the owner, and you’ll even spot his face on the coffee bean bags inside (which always makes me smile). All these little details give the space a strong family vibe, and you can feel that warmth the moment you see the storefront. Lanini has been around in Old Yuhang for years now, and it’s a favorite among nearby residents and foreign teachers who come for Western food and good coffee. While I was there, several groups of regulars dropped by, which instantly made me feel how lovely and tight-knit the local community is.

Don’t be fooled by the fact that Lanini is a couple-run café—both the coffee and the food menu are impressively extensive. The menu behind the bar actually takes up two or three chalkboards. Beyond coffee and meals, they also serve craft beer and wine, making it a perfect “coffee by day, alcohol by night” kind of place. From morning caffeine to evening relaxation, Lanini pretty much takes care of your emotional needs all day long.

From the exterior to the interior, there’s a subtle old-school charm, and the menu itself feels refreshingly different from most cafés in China. It’s much more like a neighborhood café you’d find overseas—food-forward, with coffee as a supporting (but still very important) role.

The café isn’t large, but during this warm winter season, many guests choose to sit outside, soaking up the sun with a panini and a cup of coffee. It’s the kind of simple happiness that’s hard to beat. The atmosphere here instantly breaks the ice and brings people closer together. The owner’s wife is incredibly warm and welcoming, and you really feel that food made with love carries emotion. It’s that irresistible, comforting “home-style” experience.

Coincidentally, I’ll be heading to Australia again in a few days, so consider this a little teaser—there will be café-hopping stories from Australia coming soon. In a way, visiting Lanini felt like the perfect warm-up for my second trip down under.

Naturally, the first thing I ordered was coffee. Their Flat White is the most representative choice here. The house bean is a more traditional profile with nutty and dark chocolate notes, roasted on a custom curve developed together with their roaster. Personally, I find this flat white very Australian in style. The integration is excellent—smooth and rounded from the first sip to the last. That kind of consistency alone is enough to keep you coming back for more.

Flavor-wise, on top of the nut and chocolate base, there’s an impressive sense of balance. That balance includes cleanliness and a solid underlying sweetness, making it extremely easy to drink. Yes, many cafés use nutty, chocolatey blends as their default, and at first glance they may seem similar. But once you slow down and really taste, the differences become clear. Some blends push complexity and even lean into wild, spicy notes. Others—like Lanini’s—focus on balance, cleanliness, and sweetness, delivering a consistent flavor experience in every sip.

We also ordered quite a few dishes, each with its own character. You can even unlock a hidden menu here and enjoy a Lanini-style omakase experience—just for fun. The pumpkin soup is something I highly recommend as a starter. Its thickness and silky texture are spot-on, honestly outperforming many Western restaurants in the city by a long shot. One spoonful in, and it’s full of pleasant surprises. Pair it with an avocado vegetable salad, and you won’t even miss the dressing—it’s satisfying on its own.

Cinnamon is the flavor of winter. I have a very seasonal craving for the aroma of Ceylon cinnamon, and a cinnamon roll in winter is always a win (even better with a cinnamon latte). This is also very Australian in spirit, though the sweetness has clearly been adjusted to suit local tastes—significantly reduced, thankfully. Don’t ask how I know; let’s just say I’ve been traumatized by overly sweet cinnamon rolls in Australia before (laughs).

The freshly baked cinnamon roll has a slight crispness on the outside, while the Ceylon cinnamon is beautifully gentle and approachable. Topped with a bit of cream and a drizzle of maple syrup, plus generous chunks of walnuts inside for texture and surprise, it’s something that works for a wide range of palates. There’s no overpowering spice—trust me, it’s really good.

This visit to Lanini left me with a quiet realization: so many good things are right around us, yet so easy to miss. Maybe there’s no such thing as a “desert” after all. If you’re willing to wander deeper into your local streets and corners, you’ll always find little places quietly shining—sometimes surprising you when you least expect it. ✨