Java Coast Café

Tucked away in the heart of the Brisbane court precinct, down a narrow little alley way, is Java Coast Café, a haven for anyone searching for an escape.

Nearby the courtrooms of the supreme and district courts and the offices at the state Law building, Java Coast Café caters for the hectic worker and for the customer wanting a tranquil experience. Read more

The Belaroma Coffee Centre

Entering the Belaroma Coffee Centre off the streets of Manly Vale, Sydney is like stepping into a different world.

The open wholesaler and café is covered with classic wooden furnishings and a world map imprinted on the floor, representing the variety of coffee’s Belaroma sources from around the globe.

The company has been a feature of the Australian coffee culture since 1968 and markets its coffees across cafés throughout Australia. Nick Chronis of Belaroma says the idea for the Belaroma Coffee Centre was born four years ago from “our desire to want to walk in our café customer’s shoes and better understand coffee”. “It doesn’t matter how our customers like their coffee, we will try to make it perfect for them every time,”.

The Belaroma Coffee Centre uses three blends, including their signature house blend Octavia, a lightly roasted blend of Arabicas that produces a rich, sweet and full bodied coffee. Nick says the most popular coffees amongst customers are milk-based espressos, however specialty single origins are also on offer.“We do substantial volumes of single origins and it actually shows and tells us our customers are more engaged and wanting to go on that coffee knowledge journey themselves,” Nick says.

The Belaroma Coffee Centre uses a Kees van der Westen Mirage Triplette Classic espresso machine, with baristas always grinding on demand and free pouring each shot. Tasting shots every half hour by the baristas also helps ensure the perfect coffee is going out to customers.

A large commercial roaster is used for roasting Belaroma’s wholesale coffee blends and a small batch roaster is also used on site to roast the specialty single origins every week. Customers can also get a hands-onexperience by roasting and blending their own coffee beans to take home.

To make your visit to the Belaroma Coffee Centre even sweeter, Nick recommends the cannoli as a great accompaniment. A fresh and delicious range of breads, sweets, savories and cakes are also available, sourced from local bakeries and producers.

Bench Café

Vanessa Moore is living her coffee dream with Bench Espresso, a new edition to the specialty coffee scene in Perth. She is hoping it will have quite an impact. “It’s good to be open, it’s pretty surreal,” Vanessa says. “It’s nice to be able to put my own mark on the Perth coffee industry, bring something new to it and to promote what’s already going on. That’s my approach – bring my own style and flavours.”  Read more

Brother Baba Budan

With a collection of chairs hanging from the ceiling and a small but cosy seating area, Brother Baba Budan has gained a reputation among Melbourne’s specialty coffee scene.

Established in 2007, the specialty coffee café, Brother Baba Budan, is the sister café of Carlton’s Seven Seeds, and was named after the monk Brother Baba Budan who smuggled seeds out of Yemen to bring coffee to the world.

Owned by Mark Dundon and Bridget Amor, the café works with the cup of excellence program.“Seven Seeds supply the café with unique coffees like the two Brazils and a colombian style coffee we have at the moment,” says Manager Mark free. He notes owners Mark and Bridget are constantly travelling around the world to find new and different coffee blends to deepen their knowledge and understanding of coffee.

“We’re trying to establish a strong link from the farm to the cup. It’s about getting involved and watching absolute quality control and knowing where the product comes from.”Situated in the heart of Melbourne’s busy corporate district, the café could be described as an art installation with a warm, appealing feeling where many customers are known by name and passers-by stop to take a second glance at the school-chair covered ceiling that stands out among the constantly crowded café, where the line often almost extends out the door.

In addition to the corporate crowd from the neighboring offices, the café also regularly attracts coffee connoisseurs who are keen to explore some unique blends like the Panama Esmeralda Geisha blend, which Mark describes as sweet and clean and a bit citrus. sold at $10 a bag, Mark says its one of the most outstanding coffees in the world.

The cafe has a clover machine that does filter style coffee and is mainly used for their single Origin beans.

The friendly staff of Brother Baba Budan are attentive and knowledgeable and pour a standout heart and leaf designed latte, with evident attention to detail. “One person said: ‘We Googled ‘best coffee in Melbourne’ and you were the café that showed up,’” Mark says. “It’s always good to get a pat on the back.”

Mark says the business is so successful because of the variety of passionate staff that work there and the range of people they interact with every day.

“That’s why I love what we do here,” Mark says. “We strive to provide a quality product and it extends above coffee, it’s about the quality we provide customers as well. It’s about producing the best product to every individual customer, every time.”

With a large, single, family-kitchen style table in the front of the café for customers to share, read a newspaper or gossip amongst friends, the menu also serves fresh pastries, muffins and cakes and customers can buy coffee bags off the shelf.

Caffe Buongiorno Modbury

Caffe Buongiorno, or Café B as it’s also known, has been serving its customers for the last 11 years with a family focus and warmth.

Owners and brothers, Brian, Robert and Sam Raslan are no strangers to the hospitality industry, having worked in the field for the last 11 years. Café B opened in 1995 and since 2000 has been owned by the Raslan brothers. The café is a popular place for diners to sit and enjoy an Italian-style atmosphere while indulging in a coffee or traditional Italian food for breakfast, lunch or dinner.

The café provides free internet, easy access and an Italian style with a great al fresco section that seats about 120 people. “It’s a community based café with a community touch,” co-owner Brian says.

The café serves an extensive range of coffees ranging from the normal house brew to the monsoonal blend and decaffeinated. Café B use a 100 per cent arabica coffee beans and Ducale Reale blends as the house brand which Brian describes as a “fresh, smooth, creamy texture with a chocolate overtone that’s a bit acidic.

“We’re trying to bring a little Italian flavour to the adelaide area,” says Brian who is also a teacher at the South Australian Coffee Academy.

Brian is a five-time World Barista championship judge from 2004 to 2008, and was the only South Australian to ever be a World Barista championship judge. He is also a life-long member of the Australasian specialty coffee association (AASCA).
“While we are reluctant to change our brands of coffee, our customers do understand what a good coffee entails and we do look to expand our range.”

The three Raslan brothers say that they put their heart and soul into the business and their strong focus of Italian style food and coffee is largely embraced by the South Australian Community. The family-owned business has won a collection of awards including the Best Restaurant and café category of the Local business awards six times in the last eight years.

Café B is famous for their signature dish, Pollo Principessa, chicken breast served on a bed of sweet potato mash with asparagus, topped off with spring onion and garlic sauce.

Brian says delivering excellence is what the café strives to achieve and he’s proud of the café that he operates with his brothers.

Limes Café

Lime café is the manifestation of a lifelong dream for owner, Frank Quaresimin. Frank has created an atmosphere which encompasses the aspects that he sees the consumer demanding: clean, healthy, and sustainable food, with a focus on gluten-free alternatives. Read more

The Cupping Room

Set in a large, open, city warehouse in Hobart with pallets of coffee beans and a huge roasting plant on full view, The Cupping Room is not only a popular place for coffee lovers to indulge in a variety of exotic and traditional blends but is also a strong ambassador for the specialty coffee movement in Tasmania.

“The cupping Room is a pretty down to earth type of place,” explains owner Carlos Kindred. “It’s not pretentious at all, and there is nothing quite like it anywhere in Australia. It is certainly a unique experience.”

Owners Carlos and Nikki Kindred have been roasting and wholesaling for the last nine years in Tasmania. While they admit the competitive nature among the Tasmanian coffee industry can be a “hard slog”, Carlos says it’s still an exciting time to be a part of the coffee industry.

“There is an increase of really good roasters around Australia, and the public is developing a very good palate for high- end coffee, including Tasmania,” Carlos explains

The multi-award winning coffee roastery boasts cup of excellence and Micro-lot coffees that are roasted on-site by Carlos himself, a Royal Sydney fine foods coffee Judge, and highly awarded roasters.

Carlos says that unlike in Melbourne where a light roast is preferred for specialty coffees, he embraces a more medium level roast to appeal to a broader range of consumers.

The roastery/café often provides up to three single origins on brew, as well as over 30 single origin estate coffees to choose from. It also offers exclusive blends: 7 Brothers, 3 Monkeys, Smash, Night-Train, Gunslinger, and Elixer.

Carlos is excited about a new blend, ‘Mojo’, comprised of Ethiopian Guji, Estate Indonesian, and Brazil cup of excellence. The roasting has won awards with its blends under the Oomph coffee brand including, JavaJo, Romeo, Beanfair, Tigerbean, and Plunge. Plunge was recognised in the top three plunger coffees in australia for four years in a row.

The café has recently started receiving requests from the mainland for their coffee. “We also like our equipment. We have a Slayer, two Mirages, a Synesso, and four LaMarzoccos. The new range and evolution of equipment, and varying roasting styles makes for an exciting industry,” says Carlos.

“We have a team of 25 staff, and they all work hard to keep customers happy. I am constantly discovering new talent and training baristas who are keen to uphold the roastery’s standard of success and professionalism.
“I love working with new staff that begin with no skills and then watch them grow with us,” he notes, adding: “We are perfectionists in regard to coffee, and we are constantly trying to get better and better.”
The cupping Room offers a full menu lead up by Head chef, Joel Pead.

Nook Espresso

Popular beachside espresso bar, Nook Espresso, has recently expanded to a second store at stockland shopping centre Burleigh Heads. The original iconic “hole in the wall”, located on the beach at Burleigh Heads has gained such popularity and success since opening in 2008 that co-owners Paola Pearse and Marcus Wilkins have recently opened the second new and improved café.

The original Nook has become renowned for providing locals and visitors with a consistently smooth and full- flavoured coffee made by a friendly team of professional baristas. The same formula has been replicated at stockland with improvements to cater for the shopping environment.

The new espresso bar is larger than the first with outdoor tables and chairs as well as a surrounding ‘breakfast’ bar inside. A simple, yet fresh selection of croissants, Paninis, muffins and slices are offered as an accompaniment.

Three new baristas have been employed and trained up on the expobar Ruggero machine, and co-owner and head barista Marcus Wilkins will bounce between the two nooks sharing his expertise.

Nook Espresso continues to use a shade grown, rainforest blend of coffee from south and central america freshly roasted in Byron bay by Bun coffee.

This unique coffee is grown under the banner of the sustainable agricultural network and is labeled as Rainforest alliance certified. Continuing the environmental conscience, all cups are fully compostable and made from renewable materials.

Co-owner Paola takes the coffee business seriously and is very excited about the expansion. “Our little ‘window’ at the original Nook on the beach has been a brilliant success because we love what we do,” she says.

According to Paola the secret to Nook’s success in tough economic conditions has been its ability to achieve the right balance between three crucial elements.
“To run a successful espresso bar you need good quality, freshly roasted coffee, a capable barista who is passionate about their work and views customers as friends and good equipment that is religiously cared for.”

Single Origin Roasters

Single Origin Roasters on Reservoir street, Surry Hills, is not what you’d call a big space. Inside the café, coffee jostles for elbow room with the food, while the customers cosy-up with the baristas, chefs and floor staff.
However, Single Origin Roasters recently gained a few more much needed square metres to bring to life a coffee vision it had been harbouring for some time.

The Single Origin team notes that they’ve have always taken the view that good hospitality begins with the sharing of the things that you love and so from its earliest beginnings has been exploring the world of coffee, food and service.

The focus is on creating a hub for locals and visitors alike to gather in a convivial environment, somewhere that people know your name and how you like your coffee as the neighbourhood grew, so too did the demands on the tiny space. The need for more room and new tools to help express their desire to explore became apparent. “Sideshow” was born.

The new Sideshow Bar is not only the result of a need to deliver fast, made to order, top quality espresso to its takeaway customers. It also serves as a dedicated space to lift the veil on slow brew extraction methods, to educate without preaching. (The single Origin Roasters crew like to have some fun with it).

The space itself, design led in-house by Ross Nicholls, has been finished in concrete, steel girders and rust, and is a reflection of the heritage of the streetscape. Takeaway espressos are dispensed from the right, while syphon and pour-overs are tended to on the left. In the centre, the Oji cold drip filter is slowly, drop by drop, producing two distinct extractions. Six Mazzer Major grinders line the back wall, sitting atop their industrial pedestals patiently waiting to dispense their beans. along with their “House Origins” blend as a staple, at any given time you’ll find on offer four single origins that change on a monthly basis.

These single origins include reserve coffees such as micro-lots, cup of excellence and specialty-process beans. Coffee is roasted lighter than espresso for these low-pressure extraction methods, casting the spotlight on the flavour nuances of each single origin coffee.
Further inspection reveals still more evidence that this is a hole in the wall punching well above its’ weight. On one hand there’s the glassware, hand blown in-house by Eliot Brand in an attempt to explore the effects of form over taste, (think Reidel and the wine market). Then there’s the milk pump, again designed in-house by Ross Nicholls. It’s a stainless steel font that automatically fills the baristas’ jugs, saving on workload, but this is only part of the appeal. The rest occurs behind the scene where the group eliminated the wastage of approximately ten thousand plastic bottles per annum by enlisting the support of their dairy farmer, country Valley, to deliver the milk in barrels, which are recycled back to the dairy. The guys say the system is working so well, it may have applications in the wider café community.

The baristas also say that Sideshow has been a great platform from which to share their coffee discoveries. Whether it’s a visit from one of their wholesale accounts like cronulla’s “Grind”, Palm Beach’s “Boathouse” or Haymarket’s “Coffee Trails”. Or, with their peers in the industry like “Le Monde” or the “Shenken” boys. Here, it seems the overall philosophy is one of inclusivity and that an open coffee forum is the order of the day, (and it’s not just the coffee elite that are invited).

Caffe Migliore

Caffe Migliore moved to new premises in North Strathfield in January, incorporating their services under one roof, including their roasting operations, a retail outlet and a café open to the public.

The company launched the opening in March with a party that brought in over 200 people, including the mayor of Canada Bay council, Angelo Tsirekas. The move comes after the company outgrew their former premises in Five Dock. The company has been around since 2003, founded by Tony Nicotra, who has over 20 years experience in the industry.

The coffee roasters supply cafés around Sydney CBD, Canberra CBD and greater metropolitan regions. They roast origins from Columbia, Costa Rica, Cuba and Ethiopia.

The Australian palate has moved from Italian only coffees to artisan, organic, fair trade coffee which is more earthy than the crisp traditional Italian style coffee,” notes Tony.

The café supplies blends which include Linguaglossa (well rounded, chocolatey), Biancavilla (very smooth, great with milk), Piedmonte (complex, wild, exotic), Corto (short and punchy), Argento (tall, dark and handsome) and Fair trade (refined
and fruity).

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