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Why on earth does cafe coffee taste so much better than homemade?!

<div class="theconversation-article-body"> If you start reading the labels of the various milks at the supermarket, you’ll quickly find different fat levels, added nutrients like calcium, lactose-free options, milk from goats or sheep, and ones made from plants. Both at the supermarket and at your local café you’ve probably also seen cartons labelled “barista milk”. These can be dairy or plant milks marketed for making specialist coffee drinks such as flat whites, lattes and others. But what exactly makes a product a barista milk, and how does it differ from regular milk? <h2>What is ‘milk’, anyway?</h2> “Milk” is a regulated term. <a href="https://www.legislation.gov.au/F2015L00462/latest/text">Food Standards Australia New Zealand</a> sets requirements on fat and protein contents for dairy milk, and it has to come from “milking animals”. These standards also state what can be added or modified; only plant sterols (a supplement to reduce blood cholesterol) are allowed. Despite the name, plant-based milks aren’t bound by a specific “milk” standard. Instead, they fall under broader beverage regulations, which is why you’ll see a wide variety of ingredients, protein levels, sugars and fats from one brand to the next. Because of this regulation, manufacturers are careful to make it absolutely clear what is in the carton or bottle so there’s no confusion between cow’s milk and soy milk, for example. <h2>What is barista milk, then?</h2> Barista milks, whether dairy or plant-based, are specifically formulated to foam more reliably, with a finer texture and longer-lasting bubbles. For cow’s milk, this almost always means higher protein content: about 4–5% in barista milk compared to the 3.3–3.5% in regular milk. You’ll often see “milk solids” listed in the ingredients; this is another name for dried skim milk, added to boost the protein content. Plant-based barista milks (such as soy, oat or almond) will vary a lot more, depending on the manufacturer and the plant base. The most common additives in plant-based barista milks are: <ul> <li>vegetable oils for creaminess and thickness</li> <li>gums (such as <a href="https://www.foodingredientfacts.org/facts-on-food-ingredients/sources-of-food-ingredients/gellan-gum/">gellan</a> or <a href="https://www.foodingredientfacts.org/facts-on-food-ingredients/sources-of-food-ingredients/locust-bean-gum/">locust bean gum</a>) to increase thickness</li> <li><a href="https://www.acs.org/molecule-of-the-week/archive/m/maltodextrin.html">maltodextrin</a> (a processed starch), also for thickness, and</li> <li>emulsifiers such as <a href="https://www.foodingredientfacts.org/facts-on-food-ingredients/sources-of-food-ingredients/lecithin/">lecithin</a> – to help stop the fats and water from splitting apart.</li> </ul> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/673858/original/file-20250612-62-s01j00.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/673858/original/file-20250612-62-s01j00.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/673858/original/file-20250612-62-s01j00.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/673858/original/file-20250612-62-s01j00.jpg?ixlib=rb-4.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/673858/original/file-20250612-62-s01j00.jpg?ixlib=rb-4.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/673858/original/file-20250612-62-s01j00.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/673858/original/file-20250612-62-s01j00.jpg?ixlib=rb-4.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/673858/original/file-20250612-62-s01j00.jpg?ixlib=rb-4.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" alt="Close-up of a stainless steel pitcher with milk foam." /></a><figcaption>The foam in frothed milk happens through a complex interaction of ingredients and temperature. <a class="source" href="https://www.shutterstock.com/image-photo/steam-frothing-milk-under-pressure-coffee-1580168296">Dmytro Vietrov/Shutterstock</a></figcaption></figure> <h2>The science of a good foam</h2> Foam is essentially <a href="https://link.springer.com/content/pdf/10.1007/978-1-4471-3807-5_1?pdf=chapter%20toc">gas bubbles suspended in a liquid</a>. Its stability depends on a complex interaction of <a href="https://link.springer.com/chapter/10.1007/978-3-030-41661-4_24">proteins, fats</a>, <a href="https://pubs.rsc.org/en/content/articlehtml/2024/sm/d4sm00518j">sugars and other components</a>, as well as the <a href="https://www.sciencedirect.com/science/article/pii/S0958694608000873#sec3">temperature</a> at which the milk was foamed. In cow’s milk, proteins such as casein and whey form <a href="https://link.springer.com/chapter/10.1007/978-3-030-41661-4_24#citeas">ball-like structures that easily rearrange to stabilise foam</a>. These proteins help the milk fat and water stay held together, which is why dairy-based barista milks foam easily and the foam lasts longer. Fat plays a more complex role depending on temperature – there’s a sweet spot for a good foam. In cold cow’s milk, the fats are semi-solid and will make the foam collapse by breaking the bubble walls. But when heated above 40°C, these fats melt, spread better throughout the milk and easily interact with proteins to help form and stabilise the bubbles. However, overheating the milk (above 70°C) <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC5355583/">cooks and breaks</a> the whey protein balls, <a href="https://www.sciencedirect.com/science/article/pii/S0958694608000873#sec3">making it harder to create foam</a>. <h2>How barista plant milks work</h2> Plants make vastly different proteins compared to cows. However, the physical shape of proteins found in <a href="https://pubs.rsc.org/en/content/articlehtml/2024/sm/d4sm00518j">soy and oat milks is also ball-like</a>, making them good for foaming just like cow’s milk. That’s generally why you see soy and oat milks used in cafes. Barista versions of plant milks often have added vegetable oils to help mimic the fat–protein interaction in dairy. It’s what makes the milk foam stable and the liquid feel creamy. Some – but not all – barista plant milks will also have thickeners because they <a href="https://pubs.rsc.org/en/content/articlehtml/2024/sm/d4sm00518j">help the foam last longer</a>. Compared to soy and oat, almond milk is naturally low in protein. So almond barista milks will almost always contain gums, starches and emulsifiers along with added vegetable oil. Many plant milks also contain added sugars for flavour, since they lack the natural lactose found in dairy. <h2>Is barista milk worth it?</h2> Many plant-based milk formulations, especially barista ones, contain added gums, manufactured starches and emulsifiers. This qualifies them as “ultra-processed foods”, according to the <a href="https://www.cambridge.org/core/product/2A9776922A28F8F757BDA32C3266AC2A">United Nations’ classification system</a>. While the plant-based milk might not be inherently overly harmful, this classification invites reflection on how far these products have moved from their original, natural source. On the environmental side, plant-based milks typically have a <a href="https://doi.org/10.1007/s40572-023-00400-z">lower impact than cow’s milk</a>. They use less land and water and produce fewer greenhouse gases. Barista milks usually <a href="https://www.abc.net.au/news/2025-01-08/is-it-worth-spending-more-on-barista-alternative-milk/104692788">cost significantly more</a> than their regular counterpart. This premium reflects the added ingredients and research and development cost of optimising foaming and drinking characteristics. For cafés, the cost is often justified because barista milks produce a more predictable and consistent end product, leading to better customer satisfaction. For home use, it depends on your own level of foaming skill and how much you value a perfect flat white every time.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/258583/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> By <a href="https://theconversation.com/profiles/david-chua-759559">David Chua</a>, Senior Research Projects Officer, Centre for Community Health and Wellbeing, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, Professor of Community Health and Wellbeing, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/whats-the-difference-between-barista-milk-and-regular-milk-its-what-gets-added-to-it-258583">original article</a>. Pexels / Chevanon Photography </div>

Food & Wine

Lindt Cafe siege remembered ten years on

Ten years on since the horrific Lindt Cafe siege, Louisa Hope quietly placed flowers outside the former eatery where she was held hostage for almost 17 hours - a private ritual she has performed every year since. “It’s something that does not go away,” she said, reflecting on the tragic day. “One of my fellow hostages said to me that, every morning when he wakes up and every night before he goes to bed, he thinks about the Lindt Cafe.” Hope was one of 18 people, including her mother, who were taken hostage by Man Haron Monis on December 15 2014 after he stormed into the cafe armed with a gun and explosives. While a dozen people managed to escape, two of the hostages were killed, including cafe director Tori Johnson, who was executed by Monis at 2.13am the next morning, and barrister Katrina Dawson, who was caught in the crossfire when officers stormed the building. On Monday, Prime Minister Anthony Albanese laid flowers in Martin Place alongside state and federal leaders, and Dawson's parents. The decision to hold a muted memorial without speeches came after discussions with the hostages and their families. "It was a terrible event that traumatised this city," Albanese said. Hope, who had battled PTSD symptoms, has been managing her "excruciatingly violent" thoughts and now feels a “sense of duty” to share how things can be better. In August, she helped launch Victims of Terrorism Australia in August, a support and advocacy group for victims and survivors of terrorism. “After the siege, when I was lying on Phillip Street, the one thing I knew in my heart was that we had to get something good out of what happened,” she said. “What happened in the Lindt Cafe happened to our entire country.” “There’s nothing like being in the company of people who just get it ... but also, there’s a lot of advocacy that we need to do in Australia to bring us to the international standard,” she said. She has formed a friendship with Ben Besant, a former tactical operations unit officer who killed Monis. Besant, who has only recently been named publicly after a suppression order forced him to be referred to as ‘Officer A’, has also opened about about his PTSD. “I’ve nearly spent 20 years in the police force ... but for me, Lindt (Cafe) was always the one that I couldn’t deal with,” he told AAP. The one thing he still struggles to forgive himself for was having to watch Dawson die in his arms, and the revelation that she died from fragments of police bullets. “I’ve always blamed myself for that. Ultimately that’s still where a major part of the emotion comes from: that job. It was the just the one job that I couldn’t manage or deal with myself.” Now a carpenter, Besant is advocating for more Australians to have an open conversation about PTSD, especially fellow police officers, first responders and military. “Take the plunge, apply yourself to a fight, you have to fight to beat PTSD.” Image: 7NEWS Need to talk to someone? Don't go it alone. Lifeline 13 11 14 beyondblue 1300 22 4636

Caring

Lindt Cafe siege hero revealed for the first time

The name of the hero police officer who killed terrorist Man Haron Monis ten years ago during the Lindt Cafe siege in Sydney has finally been revealed. For the last decade, Ben Besant was only known as Officer A, his name suppressed for his own protection. Now, he can finally tell his story publicly for the first time, following a court decision to lift his suppression order on Friday. “I’m never one to walk away from a fight, and I have been fighting for a long time to have my name returned to me,” he told told Seven’s Spotlight program. The former NSW Police Tactical Operations Unit Officer led the assault and fired the final shots that took Monis down. While the suppression order was for his own protection, Besant said that not being able to tell anyone about the moment aggravated his PTSD, that cost him his career, marriage and home. “It’s become such a big issue for me to be able to get my name back,” he said. The siege lasted 17-hours and Besant told Spotlight that it took 17 shots to bring down the terrorist. His mission now is to help other frontline responders deal with the effects of PTSD. Besant added that having his identity back will help him deal with what has become the most difficult day of the year for him. The decision comes two weeks before the 10-year anniversary of the siege. On the morning of December, 15, 2014, Monis took eight staff members and 10 customers hostage inside the popular cafe on Martin Place, Sydney. Police quickly evacuated the area and surrounded the building, as the terrorist claimed he was armed and had a bomb in his backpack. At 2.13am the next morning the cafe’s manager, Tori Johnson, 34, was shot dead by Monis, promoting police to storm the building. Barrister and Sydney mother-of-three, Katrina Dawson, 38, died when she was hit by fragments of police bullets. Images: Seven/Spotlight

Legal

Cafe providing free meals to families faces shutdown

Kirsty Parkes spends a lot of her time providing food and clothes to those in need amid the cost-of-living crisis by running a community cafe. But now, her beloved cafe may close if she doesn't receive urgent financial help. "We need to pay our bills in order to keep this going and if we don't pay our bills, people don't eat," Parkes, who has a big family of her own, told A Current Affair. Community Cafe in Sydney's south-west became a safe haven for dozens of men, women and children, with over 100 people showing up every day. The cafe is a place where people can get food, clothes and toiletries for free, as well as connect with others. "We want to help people restore their value and restore their dignity," Parkes said. "Our currency is just a little bit different. So instead of using money, we use manners. Because manners and kindness are free." However, with an increase in costs and a lack of donations, the beloved cafe may soon be forced to close. "Whether there's a rate rise, whether there's a petrol hike, all of these little things affect us tremendously and affect the numbers here," she said. "We need to come up with some funds really desperately before then just to keep us open," she added. She said that at this stage they require "around about $20,000. Our electricity bill alone is almost $10,000." She added that Cabravale Diggers, who have been paying the cafe's rent, and Liverpool City Council, who have also been providing financial assistance, can't continue to hold responsibility for all of the bills. "We've had fantastic sponsorship, we have fantastic people that back us ... but they can't carry the burden of this," Parkes said. "This is something that the whole community needs to get behind and support." The cafe provides invaluable support for customers like Ted and Lola, who find it hard to find a similar community. "I go to church. Not even a church will help me," Lola said. "These people - I don't even know them and out of nowhere they're taking rich and poor, whoever turns up." "It's hard living on a pension. It's very hard," Ted added. Parkes added that as things are starting to run out, she has had to impose rations, which has been difficult for her. "We've had to then turn around and say 'look today, sorry we can only give you two loaves of bread because we just don't have enough for everyone that's going to come through the door'," Parkes said. "That stuff breaks my heart. It absolutely kills me because people are hungry." From Friday, customers may have to be turned away. "It's terrible. How can we close? We see over 120 people a day. It's terrible," one of the volunteers at the community cafe said. "The community needs it. We can't close. We absolutely cannot close." Those who would like to help the cafe stay open have been encouraged to visit their <a href="https://www.facebook.com/Communitycafe.inc" target="_blank" rel="noopener">Facebook page</a>. Image: A Current Affair

Caring

Cafe targeted online for charging customer a "heating fee"

A cafe in Melbourne has copped a wave of backlash online after allegedly charging a customer to heat up his muffin for breakfast. The disgruntled diner took to Facebook to complain about the extra fee on his $7 muffin at the cafe and claimed the first he knew of it was when he saw it on his receipt. His post went viral with hundreds of people slamming café etiquette and urging him to go to the ACCC. "A f***ing dollar to heat my muffin? It's cr*p like this that just makes you shake your head and question where it is all going," the customer wrote in his original post. The cafe has since hit back at the post, and the angry customer who wrote it, saying the extra charge had been an error despite Heat Standard $1.00 being written on the receipt. They also said the customer could have simply solved the issue in person rather than blasting them online. "We do not nor have we ever charged for any heating of our wonderful baked treats," the café spokesperson told <a href="https://www.dailymail.co.uk/femail/real-life/article-13465591/Melbourne-cafe-targeted-angry-mob-charging-1-heating-fee-muffin-Aussies-reveal-hidden-charges-theyve-hit-amid-cost-living-crisis.html" target="_blank" rel="noopener">Daily Mail Australia</a>. "Unfortunately this has become a mountain of an issue that could have easily been resolved without a lynch mob caused by negligence at the hands of an influential keyboard warrior who ironically sells the idea of spiritual life practices and being grounded yet flipped out over a muffin." The original post racked up more than 870 comments before it was deleted, and more than 1,000 reactions. Some of those who saw it went on to slam the cafe by sending them threatening messages, commenting on posts on Instagram and calling their business phone to hurl abuse. "It's a sad world when a local cafe that aims for nothing more then customer satisfaction and community values to be upheld gets threatening messages from rogue vigilantes about wanting to see us go out of business over a muffin being prepared and served to quality standards," the cafe owners said. The cafe responded to the growing backlash online by announcing their muffins would be free on Tuesday. Image credits: Facebook / Shutterstock

Travel Trouble

How to write creative non-fiction history

Discovering an old photo album from the 1920s, celebrated author and adjunct professor Paul Ashton embarked on a journey to turn historical research into engaging creative non-fiction, blending meticulous evidence with captivating storytelling. Here he shares he insights on the fascinating process. One afternoon my elderly father and niece came to my home for lunch. On their way they had seen something on a council clean up. ‘We thought you might be interested in this,’ said my father handing me a small, brown photo album. I was. The album contained around 100 undated black and white photographs. It became apparent quickly that this was the record of a road trip done in the 1920s or 1930s. A boy, two women and a man had gone on a trip from Sydney up through New England, to Tamworth then to Brisbane and back to Sydney. Shadows in some of the images indicate that they were taken by the man and at least one of the women. The album provided the basis for my first children’s book, Palmer’s Mystery Hikes. One photograph stood out for me. Hundreds of people were gathered somewhere in the bush. In the far left-hand corner in the background was an elevated table covered with a large white tablecloth. With a magnifying glass I could just make out ‘Palmers [something] Hike’. In 1932 Palmer’s men and boys’ department store, in Park Street in Sydney, had established a hiking club to promote the sale of hiking apparel. You bought a ‘mystery’ ticket from New South Wales Railways with which Palmer had an arrangement; turned up at Central Station on Sunday morning; and were taken to a mystery destination. From there you did a ten-mile hike to another station and were then trained back to Sydney. There were five hikes. The third one to the Hawkesbury River attracted over 8,000 people. Turning historical research into believable fiction or creative non-fiction has certain demands. How do you strike a balance between historical research and evidence and the narrative form? This is a big question and will ultimately depend on many things, including the availability of primary and secondary sources and the nature of the particular narrative. But perhaps the most important question is: how do writers use the past to give their work historical dimensions and insights? For me, the most critical element is context. And it’s the thing most missing in much historically based fictional literature. Evoking people, places and periods involves understandings of things such as continuity and change over time, historical process – like colonisation and suburbanisation – ideologies and superstitions. Where appropriate, these should form subtle backgrounds to the narrative. Fiction and creative non-fiction as historical modes of presenting history should also show – not tell. My edited collection, If It’s not True It Should Be (Halstead Press), explores writing history using fictional techniques. As Peter Stanley has written in that book, ‘those who seek to illuminate the past through the imaginative recreation of historical fiction … [are] motivated by the fundamental conviction that what links the fidelity of the historian and the imagination of the historical novelist is that the work of both should be offered and read as if it were true.’ ABOUT THE AUTHOR Paul Ashton is adjunct professor and co-founder of the Australian Centre for Public History at the University of Technology Sydney and adjunct professor at the University of Canberra and Macquarie University. He has authored, co-authored, edited and co-edited over 40 books and is editor of the journal Public History Review. His series of creative non-fiction children’s histories – Accidental Histories – is being published by Halstead Press. Images: Supplied

Books

Think $5.50 is too much for a flat white? Actually it’s too cheap, and our world-famous cafes are paying the price

<a href="https://theconversation.com/profiles/emma-felton-143029">Emma Felton</a>, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a> Even in a stubborn cost-of-living crisis, it seems there’s one luxury most Australians <a href="https://www.comparethemarket.com.au/news/what-australians-wont-give-up-cost-of-living-crisis-report/">won’t sacrifice</a> – their daily cup of coffee. Coffee sales have largely <a href="https://www.statista.com/statistics/866543/australia-domestic-consumption-of-coffee/">remained stable</a>, even as financial pressures have bitten over the past few years. So too have prices. Though many of us became upset when prices began to creep up last year, they’ve since largely settled in the range between $4.00 and $5.50 for a basic drink. But this could soon have to change. By international standards, Australian coffee prices are low. No one wants to pay more for essentials, least of all right now. But our independent cafes are struggling. By not valuing coffee properly, we risk losing the <a href="https://bizcup.com.au/australian-coffee-culture/">internationally renowned</a> coffee culture we’ve worked so hard to create, and the phenomenal quality of cup we enjoy. <h2>Coffee is relatively cheap in Australia</h2> Our recent survey of Australian capital cities found the average price of a small takeaway flat white at speciality venues is A$4.78. But in <a href="https://pabloandrustys.com.au/blogs/drinkbettercoffee/global-coffee-prices">some international capitals</a>, it’s almost double this, even after adjusting for local <a href="https://www.investopedia.com/updates/purchasing-power-parity-ppp/">purchasing power parity</a>. <iframe id="gaplH" class="tc-infographic-datawrapper" style="border: none;" src="https://datawrapper.dwcdn.net/gaplH/" width="100%" height="400px" frameborder="0"></iframe> In London, a small flat white costs about A$6.96. Singapore, A$8.42. In Athens, as much as A$9.95. <h2>The cafe business is getting harder</h2> Over the past few decades, coffee prices haven’t kept pace with input costs. In the early 2000s, after wages, food costs, utilities and rent, many cafes <a href="https://www.coffeecommune.com.au/blog-why-are-cafes-so-expensive/">earned healthy profit margins</a> as high as 20%. The <a href="https://www.ibisworld.com/au/industry/cafes-coffee-shops/2015/">most recent data from IBISWorld</a> show that while Australian cafe net profits have recovered from a drop in 2020, at 7.6%, they remain much lower than the Australian <a href="https://www.money.com.au/research/australian-business-statistics">average business profit margin of 13.3%</a>. For an independent owner operating a cafe with the <a href="https://www.ibisworld.com/au/industry/cafes-coffee-shops/2015/">average turnover of A$300,000</a>, this would amount to a meagre A$22,800 annual net profit after all the bills are paid. <h2>What goes into a cup?</h2> Just looking at the cost of raw inputs – milk, beans, a cup and a lid – might make the margin seem lucrative. But they don’t paint the whole picture. <figure class="align-center "><img src="https://images.theconversation.com/files/584949/original/file-20240328-24-rlngpk.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/584949/original/file-20240328-24-rlngpk.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=600&fit=crop&dpr=1 600w, https://images.theconversation.com/files/584949/original/file-20240328-24-rlngpk.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=600&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/584949/original/file-20240328-24-rlngpk.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=600&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/584949/original/file-20240328-24-rlngpk.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=754&fit=crop&dpr=1 754w, https://images.theconversation.com/files/584949/original/file-20240328-24-rlngpk.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=754&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/584949/original/file-20240328-24-rlngpk.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=754&fit=crop&dpr=3 2262w" alt="A takeaway coffee cup showing the price inputs, with wages and operation costs making up over 65% of the cost of a coffee" /><figcaption>Chart: The Conversation. <a class="source" href="https://pabloandrustys.com.au/blogs/drinkbettercoffee/whats-in-the-cost-of-coffee">Data: Pablo and Rusty's Coffee Roasters</a>, <a class="license" href="http://creativecommons.org/licenses/by-sa/4.0/">CC BY-SA</a></figcaption></figure> Over the past few years, renting the building, keeping the lights on and paying staff have all become <a href="https://www.reuters.com/business/ground-down-australia-coffee-shops-an-early-inflation-casualty-2023-07-10/">much bigger factors</a> in the equation for coffee shop owners, and many of these pressures aren’t easing. 1. Green coffee price Increasingly <a href="https://www.aa.com.tr/en/environment/brewing-crisis-how-climate-change-is-reshaping-coffee-production/3113886">subject to the effects</a> of climate change, the baseline commodity price of green (unroasted) coffee is <a href="https://perfectdailygrind.com/2024/02/demand-for-robusta-prices-record-high/">going up</a>. Arabica – the higher quality bean you’re most likely drinking at specialty cafes – is a more expensive raw product. Despite levelling off from post-pandemic highs, its price is still trending up. In 2018, it <a href="https://www.statista.com/statistics/675807/average-prices-arabica-and-robusta-coffee-worldwide/">sold</a> for US$2.93 per kilogram, which is projected to increase to US$4.38 dollars in 2025. Robusta coffee is cheaper, and is the type <a href="https://www.lavazza.com.au/en/coffee-secrets/difference-type-arabica-robusta-coffee">typically used to make instant coffee</a>. But serious drought in Vietnam has just pushed the price of robusta to an <a href="https://www.barchart.com/story/news/25094367/coffee-rallies-with-robusta-at-a-record-high-on-shrinking-coffee-output-in-vietnam">all-time high</a>, putting pressure on the cost of coffee more broadly. 2. Milk prices The price of fresh milk has risen by <a href="https://cdn-prod.dairyaustralia.com.au/-/media/project/dairy-australia-sites/national-home/resources/reports/situation-and-outlook/situation-and-outlook-report-march-2024.pdf?rev=b0222df4b01b40d0ae36cf8ac7b01bc0">more than 20%</a> over the past two years, and remains at a peak. This has put sustained cost pressure on the production of our <a href="https://gitnux.org/australian-coffee-consumption-statistics/#:%7E:text=Coffee%20is%20a%20beloved%20beverage,approximately%206%20billion%20cups%20annually.">most popular drink orders</a>: cappuccinos and flat whites. 3. Wages and utilities Over the past year, Australian wages have grown at their <a href="https://ministers.treasury.gov.au/ministers/jim-chalmers-2022/media-releases/real-wages-growth-back">fastest rate</a> since 2009, which is welcome news for cafe staff, but tough on operators in a sector with low margins. Electricity prices remain elevated after significant inflation, but could <a href="https://www.sbs.com.au/news/article/heres-how-much-your-energy-bills-might-go-down-by-and-when/k8g00jheg">begin to fall mid-year</a>. <h2>Specialty vs. commodity coffee: why price expectations create an industry divide</h2> One of the key factors keeping prices low in Australia is consumer expectation. For many people coffee is a fundamental part of everyday life, a marker of livability. Unlike wine or other alcohol, coffee is not considered a luxury or even a treat, where one might expect to pay a little more, or reduce consumption when times are economically tough. We anchor on familiar prices. <iframe id="oDbah" class="tc-infographic-datawrapper" style="border: none;" src="https://datawrapper.dwcdn.net/oDbah/" width="100%" height="400px" frameborder="0"></iframe> Because of this, it really hurts cafe owners to put their prices up. In touch with their customer base almost every day, they’re acutely aware of how much inflation can hurt. But in Australia, a huge proportion of coffee companies are also passionate about creating a world-class product by only using “<a href="https://medium.com/@samandsunrise/why-is-specialty-coffee-so-expensive-6cf298935e4b#:%7E:text=Specialty%20Shops%20Feature%20High%20Grade%20Coffees&text=Their%20coffees%20are%20hand%2Dpicked,even%20on%20the%20same%20tree.">specialty coffee</a>”. Ranked at least 80 on a quality scale, specialty beans cost significant more than commodity grade, but their production offers better working conditions for farmers and encourages more sustainable growing practices. Although not commensurate with the wine industry, there are similarities. Single origin, high quality beans are often sourced from one farm and demand higher prices than commodity grade coffee, where cheaper sourced beans are often combined in a blend. Running a specialty cafe can also mean roasting your own beans, which requires a big investment in expertise and equipment. It’s an obvious example of doing the right thing by your suppliers and customers. But specialty cafes face much higher operating costs, and when they’re next to a commodity-grade competitor, customers are typically unwillingly to pay the difference. <h2>Approach price rises with curiosity, not defensiveness</h2> When cafe owners put up their prices, we often rush to accuse them of selfishness or profiteering. But they’re often just trying to survive. Given the quality of our coffee and its global reputation, it shouldn’t surprise us if we’re soon asked to pay a little bit more for our daily brew. If we are, we should afford the people who create one of our most important “<a href="https://theconversation.com/how-cafes-bars-gyms-barbershops-and-other-third-places-create-our-social-fabric-135530">third spaces</a>” kindness and curiosity as to why. <img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/226015/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/emma-felton-143029">Emma Felton</a>, Adjunct Senior Researcher, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/think-5-50-is-too-much-for-a-flat-white-actually-its-too-cheap-and-our-world-famous-cafes-are-paying-the-price-226015">original article</a>.

Money & Banking

Young musician dies weeks after writing final song

Cat Janice has died aged 31 with her family by her side. The young musician, who had a large following on TikTok, had been battling cancer since January 2022 when doctors diagnosed her with sarcoma, a rare malignant tumour. She was declared cancer-free on July 22 that same year, following extensive surgery, chemo and radiation therapy. The mum-of-one was sadly re-diagnosed with cancer in June last year and despite fighting hard in the second round of her treatments, Janice told fans in January that her cancer "won" and that she "fought hard but sarcomas are too tough". Janice's family have announced her passing in a statement shared to her Instagram. "From her childhood home and surrounded by her loving family, Catherine peacefully entered the light and love of her heavenly creator," they said. "We are eternally thankful for the outpouring of love that Catherine and our family have received over the past few months." Before she died, Janice publicly announced that all her music would be signed over to her 7-year-old son, Loren, to support him in the future. Just weeks before her death, she released her final song Dance You Outta My Head in the hope it would spread "joy and fun". "My last joy would be if you pre saved my song 'Dance You Outta My Head' and streamed it because all proceeds go straight to my 7-year-old boy I'm leaving behind," she said, before the song was released. The song went viral, and took he number one spot in several countries and the number five spot on the Apple Itunes globally. Her family have said that the love she received for her final song, was unbelievable parting gift she could have ever received. "Cat saw her music go places she never expected and rests in the peace of knowing that she will continue to provide for her son through her music. This would not have been possible without all of you." Images: Instagram

Caring

How to write a memoir

How to start a memoir My Story by Russell Durling is my 85-year-old father’s account of the highlights of his life. He is writing and editing it, by hand, in several notepads I gave him as a Christmas gift to encourage the memoir project he had talked about for years. In it, my dad shares stories of summer jobs when he was a teenager, breaking up log jams on the Saint John River near his hometown of Meductic, New Brunswick. He’d move from log to floating log to reach shore again safely – and he loved every minute of this adventure, even when he’d land in the water. Reading an early draft, I learned new details of his history, like how when they were children, his cousin Clara had a pet crow. He also wrote about lessons learned from his Royal Canadian Mounted Police career, which was spent mostly in Nova Scotia, and shared insights about how to retire well. Pro tip from my father: to add a decade to your life, ditch the city (if you can). This memoir will be a treasure for our family, and I’m glad my father was finally able to start writing it, after spending a long time talking about wanting to. And I get it. Writing your life story can feel like a daunting project. But it’s worth it, both to the writer and their potential readers. If you’re having a hard time putting pen to paper, here’s advice on how to start a memoir. First, ask yourself why you're writing a memoir Esmeralda Cabral is a writer who works with people who wouldn’t normally consider themselves writers through her workshop, Writing Your Life. Often, she helps people create written treasures for their families, and sometimes they’re writing just for themselves. To her, and those she teaches, memoir writing can be a way of remembering and reflecting on experiences both positive and negative. “There is a clarity that comes when you put something down on paper,” says Cabral. “Remembering and writing helps us make sense of things. If you don’t write it down or tell it, it’s lost. And that’s a shame.” Begin by jotting down your reasons for writing your story. You could summarise those reasons on a Post-It and stick it on your fridge as an encouraging reminder to stay motivated. After all, there are many good reasons to write: to remember and reflect on your past, to capture your adventures, to share life lessons with family and friends, or maybe even to be published. Consider sharing your plan with a friend or family member who can check in and cheer your progress. Where to start You don’t have to start a memoir with day one. In fact, as much as your future readers love you, they may find that approach less than gripping. In her workshops, Cabral helps people to start a memoir by using a photo that is meaningful to them. She asks them to imagine sitting down with a good friend and telling them the story behind it. Or begin your writing with an event or story you are particularly interested in sharing. What grabs you as a big moment? Select a vivid memory and start there. “Plug your nose and jump in and write down all your memories as truthfully as you can,” summarises New York Times bestselling author Anne Lamott in Bird by Bird: Some Instructions on Writing and Life. Maybe start with a birthday party you remember, or your first-grade classroom. Try writing at the same time every day, so you can build a routine that will keep you putting words on the page. Write what you want In every life, there is light and shadow, joy and grief. If you are hesitant to write your memoir because you have difficult stories that might hurt others, there is a solution. First, “You don’t have to write about everything,” says Cabral. “It’s okay to have secrets that go with you to the grave.” Simply knowing you have the freedom to not go to the darkest of places in your writing can lift you over those psychological hurdles of hesitation. However, writing often takes on a life of its own. If you find yourself standing outside a door you had marked as “Do Not Enter,” consider Cabral’s advice: “Write about the hard things as if the person you are writing about is reading it. Be as kind as you can. Leave them with dignity.” Who is your audience? If you’re writing for your eyes only, as a kind of personal therapy, then you may be purposely opening doors and exploring what’s on the other side. That’s okay, too. You are creating a treasure for yourself, and that can be very healthy. Besides, whether the writing is for you or for others, you can always hit the delete button or visit the paper shredder later, if you wish. For now, just get it down. Stop yourself from sticking to rules Avoid letting worries over style or structure stop you from writing. If you care enough about grammar, you can ask someone you trust to read it over later on, or even hire a freelance editor if you’re really fretting over verb tenses. Remember, perfection in writing is not your goal. Readers are interested Writers also might hesitate to share stories because they fear they are boring. “I hear a lot of people say, ‘Oh no, that wouldn’t be interesting to anyone but me,’” says Cabral. But our life stories are of interest to others, whether they feel ordinary to us or if they really are extraordinary. They remind us we are all in this together. Writer Pauline Dakin, author of the award-winning 2017 memoir Run, Hide, Repeat: A Memoir of a Fugitive Childhood, was surprised how much the unusual story of her childhood on the run connected with readers. She’s since heard from hundreds of people. “They often begin by saying, ‘My family wasn’t nearly as crazy as yours, but…,’” she says. “They are relieved to hear my story. It makes them feel they are not alone.” We are all far more interesting than we know, she adds. It’s just a matter of believing we have a story to tell. Image credits: Getty Images This article originally appeared on <a href="https://www.readersdigest.com.au/uncategorized/how-to-write-a-memoir" target="_blank" rel="noopener">Reader's Digest</a>.

Books

Why you should encourage your grandchildren to write stories

In an article published in <a href="https://www.jstor.org/stable/41405103" target="_blank" rel="noopener">Language Arts</a>, educators who were interested in encouraging children to write were asked why it was important for children to be encouraged to write. Their reasons were varied and interesting, and worth considering for anyone who has a young child in their life – let’s take a look at some: 1. To entertain As humans, we tell stories for many reasons, but perhaps the foremost reason is that we want to entertain one another. By encouraging children to write their own stories, they can discover what entertains them, as well as what entertains others – well-told, engaging stories. 2. To stimulate the imagination By creating from nothing a story full of characters and original plots, a child’s imagination grows and develops. 3. To search for identity When children write their own stories, they can use the conflict and characters to take their first steps on their search for identity. The power simple stories can have on a child’s self-development is remarkable. 4. To improve reading and writing skills Children need to read and write, so we may as well find a way to make it more interesting for them. Not only will writing help kids learn how to read, it can also help them understand literary devices (suspense, twist, dramatic irony, etc.), and grammatical structures. Now that we’ve explored some of the reasons creativity in writing in our kids, let’s find some ways to help get them started: 5. Inspiration exploration When you’re spending time with your grandchildren, make a game out of looking for fun story inspirations. Interesting newspaper headlines, a unique-looking house, a colouring-in book. You could even keep a box full of story inspirations to explore together with your grandchildren. 6. Unblank the page Anyone who has ever sat down to write knows there’s nothing more intimidating than a blank page. To help kids out, try giving them the opening line to a story. You can create these yourself, find a list of opening lines on the internet, or even borrow the opening line of a book on your own shelf. 7. Work all of the mind If you find that your grandchildren have difficulty focusing on just words, encourage them to explore other aspects of their own creativity by using visuals. Storyboards, illustrations, or even writing the story as a comic book can help stimulate storytelling. Image credit: Shutterstock

Family & Pets

Kochie breaks silence on Lindt Café siege terror

David ‘Kochie’ Koch spared no emotion as he spoke for the first time about how he was tracked down and whisked to safety by police on the day of the Lindt Café siege. The veteran TV presenter reflected on the crippling ordeal during an interview with M’s Rush Hour with Leisel Jones, Liam and Dobbo, which was secured by news.com.au. “I’ve never talked about it,” Koch revealed when asked about the devastating events of December 15, 2014. “It had a massive impact on both Nat (Natalie Barr) and I. “The bloke involved in that (Man Haron Monis) was on our security watch list because he’d tried to get to me a few times,” Koch told the Triple M hosts. Six years before the siege, Monis had approached Koch and other Sunrise presenters as they chatted with fans outside the Martin Place studios. Monis was unhappy with a segment that had aired on the show and he allegedly accused the hosts of being “terrorists” before he was taken away by security. On the morning of the siege, Koch left the Channel 7 studios after Sunrise was over and went to a gym three blocks away. He was working out with a friend when the news of the hostage situation first broke. “I remember I got a call … (saying) ‘can I come to (the gym’s) reception,’” Koch shared. On the other end of the phone was the police, who were concerned that the TV presenter could be one of Monis’ targets. According to Koch, the police told him, “We’re coming to pick you up, take you home, you stay there until we tell you.’” Koch said the events that unfolded “had a massive impact” on him and led him to take his security much more seriously. “I have a car that I haven’t driven since because the police said it’s too distinctive,” he said. During the interview, Rush Hour co-host and Olympic gold medallist Leisel Jones revealed she was very closely caught up in the terror attack, which claimed the lives of café manager Tori Johnson and lawyer Katrina Dawson. “I was actually supposed to be in the Lindt Cafe,” Jones, who was working at the nearby Westpac building at time, shared. “(But) I didn’t want hot chocolate, I chose coffee.” Image credit: Getty / Instagram

Cafe owner responds to extortionate avocado drama

A Sydney cafe has responded after being slammed for their $10.90 side of avocado. Little Jack Horner, situated right in front of Coogee Beach, also charges $11.90 for halloumi and $9.90 for a side of bacon, all of which are meant to be shared. Cafe owner BJ McHatton spoke to 9Honey about the avocado side dish that made waves. "The smashed avocado is portioned at almost one and a half avocados, as well as containing other ingredients to make it a dish, not just an avocado in a bowl," he said of the dish. "The price of avocados does fluctuate, two months ago we were paying double what we are today," he said, adding that the venue works with local providers who go to the market daily to provide them with quality produce. "Of course, this comes at a higher cost that allows us to have a quality offering for our customers.” He pointed out that this is the first price increase in 10 years, with "the hospitality industry as a whole all the way from the suppliers to the actual venues himself have seen prices explode over the last 12 months.” McHatton added that the cafe is in a prime location, with live music five nights a week, 160 indoor plants that are professionally cared for, and their efforts to support local teams, clubs, schools and charities all contribute to their prices. "Obviously, running a business of this size, and in this destination has a lot of associated expenses. All of this has to be taken into account when we set prices for our products.” Despite increased media coverage, McHatton says they haven’t received any backlash. "Obviously being on a few radio stations and covered by a few news stations it has generated some interest on those stories. However, after reading the comments, most of them are supportive. Most people genuinely seem to understand how hard running a business is the associated cost to come with running a business," he told 9Honey. However, he expressed disappointment at the Google reviews that were allegedly left overnight by people who had never been to the cafe. "[It's] disappointing that people will go to the trouble of leaving a review having never actually experienced the venue. If anyone has ever been to our place, they know it's a lot more about an experience, which includes the food than just the food and the price," McHatton said. Other reviewers have dubbed the food “grossly overpriced”, with one reviewer revealing their Easter lunch of two breakfasts and fruit juice was almost $100. Another added that the prices were "pushing close to that of what you would expect for dinner," though they did say the food "was great". Image credit: Shutterstock

Food & Wine

“Coffee that makes people cry”: Sydney cafe charges $1500 for a single brew

For most people, forking out $5 for a cup of coffee is to be expected, even threatening a daily budget in the midst of Australia’s cost of living crisis. But for one Western Sydney cafe and its wealthier clientele, that $5 has shot to $1500. Penrith’s Brew Lab Cafe is the place to be for coffee lovers seeking Australia’s “rarest coffee” in a unique after-hours experience that’s available by appointment only. As for why the beans set customers back so much, they’re apparently found growing at the base of a Panamanian volcano that’s 1700 metres above sea level, rating well above a 90 - which apparently signifies that they’re some of the best when it comes to coffee beans. And to top it all off, they fly first class. There’s a precise formula behind brewing the coffee, too, with pre-dampened filter paper, water boiled to 94 degrees, and carefully timed “pour over” sessions. It’s intended to be served black, with no additional sweeteners or flavours. “We order it once the customer has,” the cafe’s owner and barista Mitch Johnson told 9News. “We then get in contact with the guys in Panama, they’ll roast the order individually, and then they’ll send it over on their private jet.” However, for those hoping for a hit of coffee flavour from their brew, they may find themselves a little disappointed. As Johnson explained, “most people when they drink it, say their first impression is that it's more like a tea than a coffee.” Unsurprisingly, they don’t see an awful lot of people flocking in to hand over $1500, but apparently do get “quite a few coming in once a week to try our $100 or $200 coffees. "It's not rare for us at all. There is an underground coffee scene in Sydney that is actively pursuing exotic brews such as this.” When speaking to The Daily Telegraph about their offering, Johnson added that it wasn’t just about the coffee itself, noting that “this is an after-hours experience, only served one-on-one where we close the doors and talk the person through the process. “This particular coffee, you drink it as it cools down and the flavours change and evolve, giving way to tastes of peach, strawberry, lemonade, rose and juniper. “It’s an exceptional coffee, the kind of coffee that makes people cry, I know that sounds crazy but it’s happened, it’s brought them to tears.” Images: 9News / Nine

Domestic Travel

“It's like they hate customers”: Restaurant surcharge ignites the internet

It’s a common experience to look at a restaurant’s menu and find hidden charges laying in the fine print - from service fees to split bill and public holiday costs, it can feel like surcharges are everywhere. And while it’s legal for such establishments to expect as much from their customers, particularly when it comes to public holidays, one particular cafe has ignited a debate over what’s actually reasonable when it comes to such surcharges. An exasperated customer launched the conversation when they <a href="https://www.reddit.com/r/brisbane/comments/134a652/how_much_is_too_much_for_a_public_holiday/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button" target="_blank" rel="noopener">posted to Reddit</a>, sharing an image of a menu they’d encountered while dining out in Brisbane, and the 25 per cent surcharge attached to it. “How much is too much for a public holiday surcharge?” they asked, before expanding with “what’s a fair go surcharge for a struggling business owner these days?” The comments flooded in from there, and one thing became clear: 25 per cent was well above what many were willing to pay, unless they could guarantee the extra fees were going directly into the wallets of the staff. One got right to the point when they declared, “25% = I eat elsewhere.” “I can understand [a] public holiday surcharge for 10% or 15%,” another said, “but isn't [it] that [being] open on public holidays often attracts much more business than usual, giving the restaurant an advantage such as higher cash flow?” “10% is fair, 25% is robbery,” one agreed. However, not all were of the opinion that walking away from such a cost was the only option, instead noting that “if I go out on a public holiday I am prepared for it to be exxy, I wouldn't have an issue with 25%.” And for some, the public holiday fee wasn’t the issue. Their problem? The extra 7% just to split a bill. “Even if I'm not split billing, f**k any place that charges extra for split billing, ESPECIALLY 7%,” one complained. “JFC, how are people not more upset about that part?” “25% is outrageous, as is 7% for splitting bills. It's like they hate customers,” said one. Another had a few questions about it, writing “that's higher than normal, but why is there a 7% surcharge for splitting the bill? It takes like an extra 30 seconds tops.” “Because people want it, and if they want anything you find a way to charge for it, even if it costs literally nothing,” came the reply. “Gotta get that hustle … Then they wonder why no-one comes back.” Unfortunately for the Redditors, restaurants and cafes in Australia have the freedom to set whatever surcharges they see fit as long as they don’t try to hide them on their menus. As the Australian Competition and Consumer Commission has declared, “restaurants, cafes and bistros that charge a surcharge on certain days do not need to provide a separate menu or price list or have a separate price column with the surcharge factored in. “However, the menu must include the words ‘a surcharge of [percentage] applies on [the specified day or days]’ and these words must be displayed at least as prominently as the most prominent price on the menu. “If the menu does not have prices listed, these words must be displayed in a way that is conspicuous and visible to a reader. These measures apply to pricing for both food and beverages.” Images: Reddit

Money & Banking

Chatbots set their sights on writing romance

Although most would expect artificial intelligence to keep to the science fiction realm, authors are facing mounting fears that they may soon have new competition in publishing, particularly as the sales of romantic fiction continue to skyrocket. And for bestselling author Julia Quinn, best known for writing the Bridgerton novel series, there’s hope that “that’s something that an AI bot can’t quite do.” For one, human inspiration is hard to replicate. Julia’s hit series - which went on to have over 20 million books printed in the United States alone, and inspired one of Netflix’s most-watched shows - came from one specific point: Julia’s idea of a particular duke. “Definitely the character of Simon came first,” Julia told BBC reporter Jill Martin Wrenn. Simon, in the Bridgerton series, is the Duke of Hastings, a “tortured character” with a troubled past. As Julia explained, she realised that Simon needed “to fall in love with somebody who comes from the exact opposite background” in a tale as old as time. And so, Julia came up with the Bridgerton family, who she described as being “the best family ever that you could imagine in that time period”. Meanwhile, Simon is estranged from his own father. Characterisation and unique relationship dynamics - platonic and otherwise - like those between Julia’s beloved characters are some of the key foundations behind any successful story, but particularly in the romance genre, where relationships are the entire driving force. It has long been suggested that the genre can become ‘formulaic’ if not executed well, and it’s this concern that prompts the idea that advancing artificial intelligence may have the capability to generate its own novel. ChatGPT is the primary problem point. The advanced language processing technology was developed by OpenAI and was trained using the likes of internet databases (such as Wikipedia), books, magazines, and the likes. The BBC reported that over 300 billion words were put into it. Because of this massive store of source material, the system can generate its own writing pieces, with the best of the bunch giving the impression that they were put together by a human mind. Across the areas of both fiction and non-fiction, it’s always learning. However, Julia isn’t too worried about her future in fiction just yet. Recalling how she’d checked out some AI romance a while ago, and how she’d found it “terrible”, she shared her belief at the time that there “could never be a good one.” But then the likes of ChatGPT entered the equation, and Julia admitted that “it makes me kind of queasy.” Still, she remains firm in her belief that human art will triumph. As she explained, “so much in fiction is about the writer’s voice, and I’d like to think that’s something that an AI bot can’t quite do.” And as for why romantic fiction itself remains so popular - and perhaps even why it draws the attention of those hoping to profit from AI generated work - she said that it’s about happy endings, noting that “there is something comforting and validating in a type of literature that values happiness as a worthy goal.” Images: @bridgertonnetflix / Instagram

Books

"Writing songs is my therapy": Ed Sheeran reveals further heartbreak

In the wake of the tragic news of the <a href="https://www.oversixty.com.au/news/news/tragedy-strikes-ed-sheeran-tour" target="_blank" rel="noopener">heartbreaking loss</a> suffered by his co-writer and touring partner, Ed Sheeran has taken to Instagram to share his struggle following a series of life-changing events – and how this has altered the course of his new album, Subtract. The singer shared how he “spiralled” into depression last year after his wife, Cherry, was diagnosed with a tumour during her second pregnancy, which couldn’t be treated until after she gave birth. The star explained that he was "trying to sculpt the perfect acoustic album" for almost a decade, when the series of events changed everything. “Writing songs is my therapy. It helps me make sense of my feelings. I wrote without thought of what the songs would be, I just wrote whatever tumbled out. “And in just over a week, I replaced a decade’s worth of work with my deepest darkest thoughts," he captioned. “Within the space of a month, my pregnant wife got told she had a tumour, with no route to treatment until after the birth. “My best friend Jamal [Edwards], a brother to me, died suddenly and I found myself standing in court defending my integrity and career as a songwriter. I was spiralling through fear, depression and anxiety. “I felt like I was drowning, head below the surface, looking up but not being able to break through for air". <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CpPY7qyI6XB/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/p/CpPY7qyI6XB/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by Ed Sheeran (@teddysphotos)</a> </div> </blockquote> The four-time Grammy award winner shared that this album was a "trapdoor" into his soul, and a way for him to make sense of everything he's been through. Sheeran announced the birth of his second daughter, Jupiter, in May of last year. Subtract will be released on the 5th of May 2023, through Asylum/Atlantic. Image: Getty

Caring

Pugs and kisses! New London cafe takes the pug world by storm

London has welcomed its very first pug-themed cafe, right in time for Christmas. Adorably dubbed "CuppaPug", seven rescued pugs have been dressed up in an array of cute outfits by the cafe owners, giving customers and super pug fans the chance to spend hours with the beautiful and chunky pups. If that wasn’t enticing enough, you can play with the puggies and give them plenty of cuddles while they’re dressed like Santa and his helpers. The cafe's motto is "pugs' welfare first, café second" and is home to seven resident pugs in descending age. Gaston is the oldest at six years of age, followed by, Bruce, Bowser, Beau, Gizmo, Bebe and finally Baloo – who is just six months old at the time of writing. Co-owner of the cafe, Aaron says that: "Pugmas is so special to us here at CuppaPug! “For Matt and I, "Pugmas" is about bringing festive joy and pugs to people really needing a strong dose of Christmas fun. “We are Christmas-themed with a pink Christmas Santa, pink Christmas trees, lights and decorations and, of course, the pugs in their little Santa outfits. "People walk back from work with a miserable face but once they see the pugs playing, it makes them stop in their tracks and smile, usually taking a heap of photos too. A lot of kids who visit tell us it's the best day of their lives! "The pugs are so well behaved with children and parents often bring children who've had bad experiences with dogs to try to overcome it. Reactions from customers are overwhelmingly positive; we really are a joyous place!" CuppaPug are looking to introduce PugLates, and cocktails will also be available on the menu soon. 10% of their entry fee goes towards rescuing and rehoming pugs, and they have pugs brought in who need adopting, partnering with The National Pug Protection Trust, who provide customers with information and advice. Customers often boast how therapeutic the experience is, especially when the pugs are having quiet time in their beds or on people's laps – but equally, there can be lots of chaotic fun when playing or training with the animals! For more information, head to <a href="https://www.cuppapug.com/" target="_blank" rel="noopener">https://www.cuppapug.com/</a> Image: Instagram

Family & Pets

Two thirds of Australian authors are women – new research finds they earn just $18,200 a year from their writing

Most Australian book authors do not earn enough income from their creative practice to make ends meet. They rely on other jobs and other support, such as a partner’s income. In the 2020-21 financial year, the average personal income in Australia was approximately $A70,000. Only one-third of authors earned this amount from all their sources of income combined. The average total income for authors, including all sources of income, was $64,900. And the amount they earned from their books alone was far, far less. In 2022, <a href="https://researchers.mq.edu.au/en/projects/2022-national-survey-of-australian-book-authors" target="_blank" rel="noopener">we surveyed over 1,000 Australian book authors</a>. We found the average annual income authors derive from practising as an author is $18,200. That’s an increase from $15,100 seven years ago (adjusted for inflation). But it’s a modest increase from a low base: it represents growth of less than 3% per annum over seven years. Book writing is a profession dominated by women, who make up two thirds of all Australian authors. More than 80% of authors have attended university and almost half have completed a postgraduate degree – a high level of education that is not matched by high income. In our survey (which followed up on <a href="https://theconversation.com/how-to-read-the-australian-book-industry-in-a-time-of-change-49044" target="_blank" rel="noopener">an earlier 2015 study</a>), we asked Australian book authors about their income and how they allocate their time, the effect of the Covid-19 pandemic on their career, their relationships with their readers and publishers, and more. We wanted to find out what has changed in the last seven years – and whether conditions are improving for Australian authors. <h2>Authors’ earnings and ‘portfolio careers’</h2> If you are planning a career as an author, what could you expect to earn? Education authors earned the highest average income from their practice as an author ($27,300), followed by children’s ($26,800) and genre fiction ($23,300) authors. Even though these figures are above the overall average for authors, they are not enough to live on, to support a family, or to pay rent or a mortgage. At the other end of the spectrum are poets, who earned an average of $5,700 from their creative practice. Literary authors earned $14,500, which is a decrease in real terms since 2015. To break this down, an author’s income from their creative practice includes advances from publishers, royalties on book sales, fees for live appearances, Public Lending Rights (PLR) and Education Lending Rights (ELR) paid by the government for the use of their work in libraries and educational institutions, prizes and fellowships, and rights sales for film, TV etc. Artists’ careers are often known as “portfolio careers” – which sounds more glamorous than the bracing reality of juggling multiple commitments. Some authors have another career as a journalist, medical specialist, academic, teacher or public figure that provides their main source of income. Several authors wrote about the uneven timing of income from their work. One literary author wrote: It’s difficult to capture the life and income of an author because for up to five years nothing might happen except writing, then for about 18 months there is a flurry of (a tiny amount) of cash and editing, and then a month or two of publicity. <h2>The difficulty of spending time to write</h2> We asked authors what prevents them from spending more time writing. Only 6% of authors reported no competing demands for their writing time. Domestic responsibilities affect almost two-thirds of trade authors (62%). One literary author wrote: <blockquote> I managed to devote regular time to writing alongside a full-time job pre-children but the addition of a baby (now toddler) to life has rendered those opportunities non-existent. I now meet my obligations to my publisher by taking annual and sometimes unpaid leave to work on my author duties. It has certainly slowed my career and I can no longer devote time to learning experiences, networking, or applications for prizes, grants and residencies. </blockquote> Insufficient income is a factor for over half of all authors. Some commented that their ability to spend time writing was enhanced by other sources of financial security. A creative non-fiction author commented: <blockquote> Having my first book published the year before I turned 60 meant I faced less financial issues due to owning my own home, superannuation and financial support from my partner. However, if I was less financially established it would be very difficult to live on what I make as an author. </blockquote> The financial insecurity inherent to the profession may contribute to the recognised lack of diversity of Australian authors: a <a href="https://www.smh.com.au/culture/books/fewer-than-1-in-10-aussie-books-published-by-people-of-colour-report-finds-20221013-p5bpj4.html" target="_blank" rel="noopener">recent report</a> found only 7% of books published in 2018 were written by people of colour. As the UK Society of Authors <a href="https://www.societyofauthors.org/News/News/2019/May/Report-on-authors-earnings-diversity-implications" target="_blank" rel="noopener">noted</a> a few years ago, “people from less privileged backgrounds who want to write are less likely to have additional sources of household income”. In the 2022 survey, we heard from established, prize-winning authors – including some who’d had a bestselling book earlier in their career – who were contemplating no longer writing books, due to dwindling opportunities for mid-list writers. We all stand to lose if established authors leave the profession. <h2>Impact of the Covid-19 pandemic</h2> Like many Australians, the majority of authors experienced disruption and hardship due to the Covid-19 pandemic. Approximately one-third of authors reported large or modest increases in levels of financial stress. Authors promote their books through live appearances in bookstores, schools, libraries, writers’ festivals and other events. Over half of authors experienced a reduction in promotional opportunities for their next book. One creative non-fiction author wrote: <blockquote> My book [was] released into closed bookstores and I still find myself questioning if there is anything I can do to improve sales, eight months on. It was, and is, devastating. </blockquote> The lockdowns meant that over one third of authors experienced a large decrease in income from paid appearances. We found it difficult to identify a single factor that meant authors were negatively affected by the pandemic. A range of factors could be influential: whether an author lived in a state which experienced lengthy lockdowns, whether they had a book released (and if so, if they had an established large readership base or not), whether they had carer responsibilities (which could include elderly relatives as well as children), and whether they were experiencing financial stress. <h2>Small, good news – and what’s next?</h2> One piece of good news is that authors are 10% more likely to be satisfied with their main publisher than they were seven years ago. Nearly one-third (31.6%) of authors are very satisfied with their main publisher – an increase from just 19.6% in 2015. Authors, large and small publishers, booksellers and libraries are working on joint initiatives to promote Australia’s reading culture in 2023. The industry awaits the federal government’s national cultural policy with anticipation. This article originally appeared on <a href="https://theconversation.com/two-thirds-of-australian-authors-are-women-new-research-finds-they-earn-just-18-200-a-year-from-their-writing-195426" target="_blank" rel="noopener">The Conversation</a>. Image: Shutterstock

Books

The 5,000-year history of writer’s block

Ann Patchett, who has written eight novels and five books of nonfiction, says that when faced with writer’s block, sometimes it seems that the muse has “<a href="http://www.annpatchett.com/titles#/thisisthestoryofahappymarriage/" target="_blank" rel="noopener">gone out back for a smoke</a>.” It doesn’t matter whether you’re an award-winning novelist or a high schooler tasked with writing an essay for English class: The fear and frustration of writing doesn’t discriminate. My most recent book, “<a href="https://broadviewpress.com/product/a-writing-studies-primer/" target="_blank" rel="noopener">A Writing Studies Primer</a>,” includes a chapter on gods, goddesses and patron saints of writing. When conducting research, I was struck by how writers have consistently sought divine inspiration and intercession. It turns out that frustrated writers who pine for a muse or help from above are adhering to a 5,000-year-old tradition. <div data-id="17"> </div> <h2>The first writers look to the skies</h2> The first writing system, <a href="https://www.britannica.com/topic/cuneiform" target="_blank" rel="noopener">cuneiform</a>, arose in Sumer around 3200 BC to keep track of wheat, transactions, real estate and recipes. Scribes used clay tablets to record the information – think of them as early spreadsheets. Originally the Sumerian goddess of grain, <a href="https://www.worldhistory.org/Nisaba/" target="_blank" rel="noopener">Nisaba</a> became associated with writing. She was depicted holding a gold stylus and clay tablet. As it was common for people to adopt a god or goddess for their professions, a new class of scribes latched onto Nisaba. Practice tablets from <a href="https://www.jstor.org/stable/367648" target="_blank" rel="noopener">schools that trained young scribes</a> invoke her name – “Praise be to Nisaba!” Poets trumpeted her influence and <a href="https://twitter.com/anctxtmodtablet/status/1097890316458360832" target="_blank" rel="noopener">credited her for giving beautiful handwriting</a> to diligent students. Her Egyptian counterpart was <a href="https://ancientegyptonline.co.uk/seshat/" target="_blank" rel="noopener">Seshat</a>, whose name <a href="https://www.worldhistory.org/Seshat/" target="_blank" rel="noopener">translates to</a> “female scribe.” Identifiable by a stylized papyrus as her headdress and a stylus in her right hand, Seshat guided the reed pens of scribes as priests communicated with the divine. Writing was all about communicating with the gods, and the Greeks and Romans continued this tradition. They turned to the nine daughters of Zeus and Mnemosyne, known collectively as <a href="https://www.ancient-origins.net/myths-legends-europe/nine-muses-0013523" target="_blank" rel="noopener">the Muses</a>. Calliope stands out most notably, not only because a musical instrument was named after her, but also because she was considered the foremost of the sisters for her eloquence. The Muses <a href="https://www.wsj.com/articles/SB124242927020125473" target="_blank" rel="noopener">have since evolved</a> into one overarching “muse” that serves as a source of inspiration. <h2>Global gods and goddesses of writing</h2> Gods and other legendary figures of writing are not limited to Western civilization. In China, the historian Cangjie, who lived in the 27th century B.C., is said to have created the <a href="https://www.ewccenter.com/cangjie-and-the-invention-of-chinese-characters" target="_blank" rel="noopener">characters of the Chinese language</a>. Legend has it that he was inspired by the pattern of veins on a turtle. (Back then, the Chinese <a href="https://www.worldhistory.org/Oracle_Bones/" target="_blank" rel="noopener">often wrote on turtle shells</a>.) A <a href="https://www.newworldencyclopedia.org/entry/Fu_Xi" target="_blank" rel="noopener">competing story</a> says that cultural folk hero Fuxi and his sister Nüwa created the system of Chinese characters circa 2000 B.C. Yet it is Cangjie’s name that lives on in the Cangjie Input Method, which refers to the system that allows Chinese characters <a href="https://www.cangjieinput.com/?lang=en" target="_blank" rel="noopener">to be typed using a standard QWERTY keyboard</a>. In India, writers still invoke the elephant-headed Hindu god <a href="https://www.denverartmuseum.org/en/blog/ganesha-chathurthi-birth-elephant-headed-god" target="_blank" rel="noopener">Ganesha</a> <a href="https://www.thestatesman.com/features/common-writing-rooms-well-known-authors-lord-ganesh-1502544876.html" target="_blank" rel="noopener">before putting ink to paper</a>. Known as a remover of obstacles, Ganesha can be especially meaningful for those struggling with writer’s block. There’s also <a href="https://www.worldhistory.org/Sarasvati/" target="_blank" rel="noopener">Saraswati</a>, the Hindu goddess of learning and the arts, who’s renowned for her eloquence. In Mesoamerica, Mayan culture looked to <a href="https://www.britannica.com/topic/Itzamna" target="_blank" rel="noopener">Itzamná</a> as the deity who provided the pillars of civilization: writing, calendars, medicine and worship rituals. His depiction as a toothless and wise old man signaled that he was not to be feared, an important characteristic for someone promoting an anxiety-inducing process like writing. <h2>Enter the patron saints</h2> In Christianity, <a href="https://theconversation.com/who-are-patron-saints-and-why-do-catholics-venerate-them-148508" target="_blank" rel="noopener">patron saints</a> are exemplars or martyrs who serve as role models and heavenly advocates. Various groups – professions, people with a certain illness and even entire nations – will adopt a patron saint. Within the Catholic Church, a range of patron saints can serve as inspiration for writers. <a href="https://theconversation.com/st-brigid-the-compassionate-sensible-female-patron-saint-of-ireland-gets-a-lot-less-recognition-than-st-patrick-176659" target="_blank" rel="noopener">St. Brigid of Ireland</a>, who lived from 451 to 525, is the patron saint of printing presses and poets. A contemporary of the better-known <a href="https://theconversation.com/10-things-to-know-about-the-real-st-patrick-92253" target="_blank" rel="noopener">St. Patrick</a>, St. Brigid established a monastery for women, which included a school of art that became famous for its handwritten, decorative manuscripts, particularly the <a href="http://www.kildarearchsoc.ie/the-book-of-kildare/" target="_blank" rel="noopener">Book of Kildare</a>. Following St. Brigit in Ireland is St. Columba, who lived from 521 to 597 and founded the influential abbey at Iona, an island off the coast of Scotland. A renowned scholar, St. Columba transcribed over 300 books over the course of his life. The influence of patron saints dedicated to literacy – reading and writing – continued long after the Middle Ages. In 1912, the <a href="https://www.css.edu/" target="_blank" rel="noopener">College of Saint Scholastica</a> was founded in Minnesota in tribute to <a href="https://d.lib.rochester.edu/teams/text/whatley-saints-lives-in-middle-english-collections-life-of-st-scholastica-introduction" target="_blank" rel="noopener">Scholastica</a> (480-543), who with her twin brother, Benedict (died in 547), enjoyed discussing sacred texts. Both Italian patron saints came to be associated with books, reading and schooling. <h2>Objects charged with power</h2> Some writers may think supernatural figures seem a bit too far removed from the physical world. Fear not – there are magical objects that they can touch for inspiration and help, such as talismans. Derived from the ancient Greek word telein, which means to “fulfill,” it was an object that – like an amulet – protected the bearer and facilitated good fortune. Today, you can buy talismans drawn on ancient Celtic symbols that purport to help with the writing process. <a href="https://www.moonlightmysteries.com/pewter-talisman-for-poets-writers-and-actors/" target="_blank" rel="noopener">One vendor promises</a> “natural inspiration and assist in all of your writing endeavors.” Another supplier, <a href="https://www.magickalneeds.com/product/talisman-for-poets/" target="_blank" rel="noopener">Magickal Needs</a>, advertises a similar product that supposedly helps “one find the right word at the most opportune moment.” Others turn to crystals. A <a href="https://www.etsy.com/au/listing/831873886/healing-crystals-for-writers-writers" target="_blank" rel="noopener">writer’s block crystals gift set</a> available through Etsy offers agate, carnelian, tiger eye, citrine, amethyst and clear quartz crystals to help those struggling to formulate sentences. <h2>What makes a writer?</h2> What drove the creation of divine beings and objects that can inspire and intercede on the behalf of writers? To me, it’s no mystery why writers have sought divine intervention for 5,000 years. Sure, tallying counts of sheep or bushels of grain might seem like rote work. Yet early in the development of writing systems, the physical act of writing was exceedingly difficult – and one of the reasons schoolchildren prayed for help with their handwriting. Later, the act of creation – coming up with ideas, communicating them clearly and engaging readers – could make writing feel like a herculean task. Ironically, this complex skill does not necessarily get easier, even with lots of practice. The romantic image of the <a href="https://theconversation.com/genius-in-the-garret-or-member-of-the-guild-60175" target="_blank" rel="noopener">writer in the garret</a> doesn’t do justice to the tedious reality of churning out words, one after another. In his memoir “<a href="https://stephenking.com/works/nonfiction/on-writing-a-memoir-of-the-craft.html" target="_blank" rel="noopener">On Writing</a>,” Stephen King reflected, “Amateurs sit and wait for inspiration, the rest of us just get up and go to work.” At the suggestion of a friend, the writer Patchett attached a <a href="http://www.annpatchett.com/titles#/thisisthestoryofahappymarriage/" target="_blank" rel="noopener">sign-in sheet to the door of her writing room</a> to ensure she wrote every day. No matter how accomplished a writer, he or she will inevitably struggle with writer’s block. Pulitzer Prize−winning author John McPhee, who began contributing to The New Yorker in 1963, details his writer’s block in a <a href="https://www.newyorker.com/magazine/2013/04/29/draft-no-4" target="_blank" rel="noopener">2013 article</a>: “Block. It puts some writers down for months. It puts some writers down for life.” Another famous writer for The New Yorker, Joseph Mitchell, was struck by <a href="https://www.bbc.com/news/av/magazine-32602862" target="_blank" rel="noopener">writer’s block in 1964</a> and simply sat and stared at his typewriter for 30 years. I’ve even wrestled with this article, writing and rewriting it in my head a dozen times before actually typing the first word. Poet and satirist Dorothy Parker <a href="https://www.nytimes.com/interactive/projects/cp/obituaries/archives/dorothy-parker" target="_blank" rel="noopener">once said</a>, “I hate writing; I love having written.” You and me both, Dorothy. This article originally appeared on <a href="https://theconversation.com/the-5-000-year-history-of-writers-block-190037" target="_blank" rel="noopener">The Conversation</a>. Image: Shutterstock

Books

“How do you write to your Queen?” Helen Mirren reveals contents of special letter

Helen Mirren has revealed the secret letter she wrote to Queen Elizabeth when the actress was playing Her Majesty in the 2006 biopic The Queen. The Hollywood legend reflected on crafting the letter in an interview with the <a href="https://www.radiotimes.com/tv/radio-times-new-issue-cover-helen-mirren/" target="_blank" rel="noopener">Radio Times</a>, saying she felt compelled to write after realising the intensity of the Queen's role firsthand. "I realised we were investigating a profoundly painful part of her life, so I wrote to her," she said. "How do you write to your queen? Was it Madam, or Your Highness, or Your Majesty?" "I said: 'We are doing this film. We are investigating a very difficult time in your life. I hope it's not too awful for you'. I can't remember how I put it. I just said that in my research I found myself with a growing respect for her, and I just wanted to say that." The 76-year-old actress won an Oscar and a Bafta for her portrayal in the film, which is set during the time Princess Diana tragically died. While she never received a response to her letter from the Queen, Mirren said she did receive a letter from the Queen's secretary. Upon opening the response she confessed, "I was very relieved subsequently that I had written that letter." Earlier this year, the actress told <a href="https://www.hollywoodreporter.com/movies/movie-features/helen-mirren-interview-f9-golda-meir-1235097461/" target="_blank" rel="noopener">The Hollywood Reporter</a> that she believes the Queen has watched the biopic. "At the time, it had never been done before, playing the queen. It was quite nerve-racking because I didn't know – no one knew – how the public would receive it, let alone the establishment in Britain," Mirren reflected. "But I got the sense that it had been seen and that it had been appreciated. I've never heard directly, and I never will," she added. Image credits: Getty Images

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