bIn 2006, Three Beans set out on a mission to create delicious food and coffee that was ethically sourced, nutritious, and sustainable. The concept was a success and after experiencing rapid growth in its native New South Wales, Three Beans crossed state lines in 2018, launching its Eagle Street store in Brisbane’s CBD. Read more
Long ago, three siblings, Fabian, Massimo, and Romina Crea, were washing dishes for pocket money in their grandfather’s hotel kitchen and then aunty’s café. It seemed inevitable that one day the three would forge their own careers in the hospitality industry. Read more
Leafe Café in Newmarket aimed to provide an oasis for customers in the new Westfield Shopping Centre where it opened in November 2019.
“We wanted to create a place where people could come and relax. It’s serene, with lots of greenery and big open windows. People can come in, take a step back from business or shopping, and have some really good food,” says Marketing Manager Mary Tapsell. Read more
Around 500 metres from the sweeping sands of Newport Beach in northern Sydney, Zubi Bar is connecting the community through good vibes and specialty coffee.
“We really embrace the community. People treat Zubi like a meeting place. We sponsor Newport’s local rugby club, lifesaving club, and the local school. There’s the feeling that if you come down, you’re guaranteed to run into someone you know,” says Steve Hulley, Owner of Zubi Bar. Read more
Taking its name from the Latin word for “to care” or “to be warm”, Calēre Coffee in Fitzroy aims to bring a sense of warmness and hospitality back to the coffee scene.
“We are very lucky in Melbourne nowadays. Cafés are busy and many do a high volume of coffee, but this also means they don’t always have time to sit down with the customer and have a conversation with them about the coffee,” Owner Alicia Feng says. Read more
Louise Thoms did not anticipate just how busy her café would become when she opened 10 Hastings Street at Noosa Main Beach in Queensland seven years ago.
“We were living in Portugal when my husband was offered a job in Australia. We arrived in Noosa, where I found this empty space and thought, ‘I might open a café here’,” Louise says. “I had never been in hospitality before, was seven months pregnant, and already had three boys under six. We initially only served coffee and cakes, but it has since grown to seven-day breakfast, lunch, and dinner service.” Read more
After more than a decade in hospitality, two-time Western Region Latte Art and Adelaide Breezey Masters Champion Josh Rivers thought he could offer something new to the Brighton community with his café Coffee Rules Everything Around Me (CREAM).
Taking its name from a Wu-Tang Clan song, CREAM combines Josh’s love of hip-hop music with coffee, which has helped the café make an impression since opening four years ago. Read more
While not as famous as its beachy New South Wales namesake, the Queensland coastal town of Manly has become a boating hotspot, home to a number of clubs and the largest boat harbour facility in the Southern Hemisphere.
Manly Kitchen, just off the coast, incorporates the town’s boating history into its interior with a set of oars proudly adorned on its walls below the café’s name. A blue and white colour scheme, wooden tables and seating, and a colourful espresso bar combine to create a friendly, modern, and fun atmosphere. Read more
While New Zealand often lays claim to having invented the flat white, Pour and Twist in Wellington has taken a different direction, serving only filter coffee.
The manual brew bar saw some teething pains when it opened in 2017, but the local community has come to embrace its artisanal approach to coffee making. Read more
Though Besser Kitchen and Brew Bar takes its name from the besser blocks that make up its building, the café uses wood panelling, polished concrete floors, and greenery to lighten the space.
“Traditionally, Winnellie is an industrial area, but more corporate businesses are starting to open up here. It wasn’t the sort of place where you would find a sit-down venue. Everything was more of a takeaway style,” Director Lisa Heames says. Read more