Brother Café

The youngest of four boys, Darren Pedler, 26, appropriately named his café Brother Café, a suburban coffee shop that’s cemented Darren’s passion for the coffee industry. Read more

Bean To Heaven

Bean to Heaven is putting suburban coffee roasters on the map. Located in Armadale, South-East of Perth in Western Australia, husband and wife team Siobhan and Simon Tucci opened their dream roastery and café in 2011, and are making quite an impression on the local coffee scene.

A far cry from the days of roasting in their backyard and selling their beans to local farmers markets, today the couple have their own dedicated roasting space.
Simon, a former engineer, and siobhan, a graphic designer, left their day jobs behind when their hobby and passion for coffee took over.

Visiting the Bean to Heaven roastery is like stepping onto an 1800s film set. The café is situated on the old Pioneer World theme park, which no longer exists, but the café still retains the historic façade and old charm.
Siobhan says their roastery is all about educating their customers, many of whom have never really considered where or how the coffee comes to be in their cup.

With a viewing bar positioned near the roaster, customers can watch Simon roasting the beans first-hand on their 15-kilogram Ghibli roaster, thought to be one of the first of its kind in Western Australia.
Bean to Heaven’s signature offering is the Village Blend, which Siobhan says is “smooth, has an all-round broad appeal to cater for different customer tastes and is great for any time of the day”.

A small range of single origin beans are also available and at the time of writing, included beans from Sumatra, Peru and Brazil.

Siobhan says Perth cafés have limited local coffee suppliers, but now Bean to Heaven has stepped into the market and is offering customers something different.

“Coffee lovers are now starting to see there’s an alternative coffee to the one they’re used to,” she says. “We’re injecting some new life into the WA coffee scene.”

Bean to Heaven sell their coffees locally to clients, WA wholesale and to cafés around the Fremantle and Subiaco area. Siobhan says their loyal customer base is largely comprised of the parents of the nearby school kids.

“It’s great to find something that we both enjoy doing everyday and we get to meet great people – we’re living the dream.”

Rocketfuel

Giving Perth a taste of freshly roasted beans each day, Rocketfuel is a one-stop shop for coffee needs.

Aiming to raise the bar and do something out of the ordinary, Owner and Manager Brett Titchener has established a unique complex that consists of a drive-thru coffee outlet, front shop and roastery.

Conveniently located on the stirling Highway, the shop has been open since 2003 and is pumping out coffees as fast as traffic flies by. “What makes us unique is we produce convenient, quick service with a quality experience – and it’s made with love,” Brett says.

Catering for 140 kilograms of coffee a week, Rocketfuel uses 35 South Coffee Roasters coffee, “We have in the past sold freshly roasted beans straight from the cooling bin on the roaster to the customer waiting in their car in the drive thru. You don’t get fresher than that.”

Offering 12 different single origins, the Rocketfuel house blend is a ‘secret combination of three origins’, that Brett says is “fairly sweet but designed to have a little kick at the end”. This coffee stands out as an espresso but Brett says it’s exactly what customers are looking for in milk-based coffees aswell. A variety of single origins are available and rotated constantly, including a fairtrade, organic from Nepal, which Brett describes as having a “nicely balanced flavour with caramel notes” and a fully washed Indian Attikhan. “A lot of roasters don’t think the Indian beans brew well, and that may be true, but in milk it shines,” Brett says.

There’s no time for dine-in food at Rocketfuel but simple offerings such as muffins are a winning treat with this café.

Brett says they might always be busy, but the buzzing vibe is what he loves about the place. “The industry is always changing and challenging,” he says. “Coffee is such a fragile little thing and it’s hard to get it right all the time, but I love working with the team to raise the bar and always taking it to another level.”

Elixir Coffee Specialists

Elixir Coffee Specialists is putting coffee on the map in Perth. Only 15 minutes out of the CBD, this café is situated on a highway. although slightly out of the way, Owner and Roaster, Justin Kenny, says his café is a destination in itself.

“Visitors can expect a cracking coffee and good service,” he says. After 20 years in the café industry, Justin knows what it takes to impress customers and along with business partner and Head Barista, Johnny Nease, the pair are confident they are onto a winner.
Elixir Coffee Specialists roasts its own coffee on a 6 kilogram Giesen roaster, uses a Synesso Hydra machine, V60 pour overs, siphons and Hario cold towers. Justin says it gives him a real injection of enthusiasm to roast his own coffee.

“This way, I can’t blame a contract roaster if the beans aren’t roasted the way we want them,” he says, “I still love making coffee… I love what I do.”

The house blend is a mix of Brazil Machado, Guatemalan Santa Clara Antigua and an El Salvador El Carmen. Justin describes it as having “big cocoa notes with a creamy mouthfeel”. Justin says the focus is to buy coffee that’s in season. A number of single origin beans are available and rotated frequently, such as the Finca La Perla.

At the time of writing an El Salvador Miravalle was available on filter, along with four different choices of cold press. As the summer months roll in, Justin says cold press is increasingly a popular choice with Perth clientele.
Justin says elixir Coffee specialists is one of the only boutique green bean retail operators in Perth.

“Cities like Melbourne are going gangbusters in terms of producing specialty coffee cafés, and we’re in the game,” Justin says. “Come and let your palate experience different tastes.”

A fresh breakfast and lunch menu is also available including signature items such as a sweet potato galette and an organic salad; a fine steak sandwhich with an argentine chimi churri marinade and an open chicken sandwich with poached chicken with lemon mayonnaise.

Breakfast includes a BLT with seed mustard aioli, granola with berry compote, a toasted almond muesli with poached pear and a pesto, avocado and bocconcini bruschetta.

Cheeky Sparrow

Something cheeky is hiding down the laneway in Wolf Lane, central Perth.

Cheeky sparrow has only been open a few months, but owners Peter Bell from the fremantle football Club and Tony Tricarico have established something they say is quite unique. This small venue offers morning coffee and late night liquor, encompassing the best of both worlds and enticing customers to stay from morning til night.

Incorporating a retro feel with an orange, brown and white interior, this two-level café seats 80 people. Mikko Vassi, Head Barista at Cheeky sparrow, says the aim of the café is to leave customers more educated about coffee.“There’s a lot of coffee places in the area, but Perth is lifting its game,” he says. “We find that interstate customers have a different experience with coffee but now we’re meeting their expectations.”

Cheeky espresso uses a fully manual Synesso coffee machine. The house blend is Toby’s Estate Woolloomooloo blend, which Manager Chris Littler says is “sweet enough to impress any coffee date, yet ballsy enough to get you through the morning grind”. Mikko says this blend has a bit of “gusto” and really stands up in milk coffees.

Single origin coffees are also available and rotated every few weeks, including the current sumatra blend; a citric coffee with fruit notes, suited to an espresso style. Perth is known for its great climate and blue skies, even in the middle of winter but when the summer heat comes, cold press coffee is also available to cool down customers.

Those looking for a late night kick can benefit from great coffee and alcohol in an espresso martini. Combining a double espresso shaken over Jameson’s 12-year- old Irish Whiskey, Galliano Ristretto and Massenez Creme de Cassis, as the sun down goes down, this is a crowd favourite and served in a cappuccino cup – just for a twist. Changing pace from barista to bartender, Mikko says he develops friendships during the day and becomes an listening ear at night.

For the hungry sparrow, Head Chef Bekk Bontempo cooks up the breakfast and lunch menu, encompassing quality food in a rustic, simple way. A must-try is the spanish bacon and eggs, homemade muesli, as well as the salads, spanish ham and paninis for lunch.

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

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

Pony Express O

The first slayer coffee machine in Perth can be found at Pony express O, a unique coffee outlet hidden down a laneway in West Perth in a hundred-year-old stable. “Pony express O is experiential coffee where the customer actually stands in the barista’s space while their coffee is being made,” explains owner, Garrett Walsh. Two machines sit back to back in the shop. The first is a Wega Vela Vintage, with its own blend from local roaster crema. The Wega is used to make all the traditional types of coffee.

The second machine is the eye- catching slayer, which recently made headlines as Pony express O is the first café to bring a slayer machine to Western australia. The move, Garrett notes, is a growing sign that it may be time to pay attention to what’s happening out West. “We’re trying to get Perth in touch with the east coast,” Garrett says about why he purchased the machine.

Garrett comes from a cooking background, and says that with the slayer he gets a better chance to “play around”with coffee like he could with food in the kitchen. The $30,000 machines are handmade in seattle, Washington and custom ordered.“All I do is coffee, and this is just an amazing way to do that.”

He says that while Perth is catching up to Australia’s leading coffee cities, many people still drink a lot of milk in their coffee. To encourage them not to, Garrett will only serve single origin beans from the slayer machine, and only as short or long macs, and short or long blacks.
“We are trying to get customers to drink their coffee with less milk and be involved in watching their coffee being made, which is a beautiful process with the slayer, “ says Garrett. “It is a testament to the slayer that people are being easily converted in their coffee habits, which makes it money well spent.”
As a coffee focused café, Pony espress O does not serve any food, however customers are welcome to bring their food in. Photos courtesy Dave Hutson, www.flickr.com/photos/dapperado

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