The Sensory

The Sensory

When Sydney barista Peter Jeon moved to Emerald in Queensland, he brought a love of specialty coffee with him, and wanted to share it with the local community.

Peter opened The Sensory in November 2018, his second café in Emerald following the success of his first, Shelfield Coffee Brewers. 

“Emerald is a mining town and many of the people moved here from big cities, so enough people wanted good coffee,” Peter says.

“I thought a specialty coffee shop might work here, and opening my own café was a dream. I knew if I opened my own coffee shop, Campos Coffee would be my first choice.” Read more

Bloom Room

The Bloom Room

The idea behind The Bloom Room’s flowery aesthetic blossomed from Co-owners Giorgina Venzin and Chris Hollingsworth sitting down with a piece of paper, a pen, and a bit of inspiration from Pinterest and European café design. 

“Everywhere you look there’s flowers,” Chris says. “We covered the ceiling with wisterias and set up a floral wall.

“We’d noticed at a few pop-up cafés that flower walls were popular for Instagram shots. Social media is so powerful when it comes to marketing these days. We thought, ‘why not create a flower wall where people can come in, get great food, great coffee, and get that photo?’” Read more

Chalet Co

Chalet & Co

Just south of Noosa is Sunrise Beach, a town Connie Pai calls a hidden gem.

“Sunrise is one of the quieter beaches if you want to escape from all the tourism in Noosa. You’ve got more locals here,” she says.

Connie opened Chalet & Co in 2016 with her husband Will Lillecrapp after years of working as a barista.

“I’d been working in cafés around town for seven or eight years and always wanted to open my own,” Connie says.

Before Connie had bought the venue, she knew who her roaster partner would be.

“Campos Coffee was my first choice before I even knew we were opening this café. I got John [Ronchi, Director of Campos Coffee QLD]’s phone number then contacted the head office,” she says. “I’m really happy with them.”

Chalet & Co serves the Campos Superior Blend for its tasting notes of sweet red fruit with caramels and chocolates.

“They even sent someone to have a look at the spot for us before we opened.”

Despite her experience working in cafés, it was through visiting and trying other venues, local and in the city, that Connie became aware of Campos.

“Campos was the coffee I always found good and consistent. I know they’ve got high standards,” she says.

To complement its coffee, Chalet & Co offers a range of traditional café items, vegan options, and gluten-free alternatives.

“We’ve got your old school eggs Benedict and bacon and eggs that the tradies like, or healthy alternatives like vegan porridge, house-made paleo granola, vegan falafel, and superfood salad that attracts fitness people,” Connie says.

Chalet & Co takes its name from Beach Chalet, the general store that existed at the location prior to the café.

Connie says Chalet & Co has received good support from both the local community and tourists visiting the area.

“[The café]’s right near the beach, so we’ve got a lot of Airbnb places nearby and a lot have recommended people come to our café,” she says. “When you get a good review, it feels really rewarding.”

CHALET & CO

11/1 Tingira Cres, Sunrise Beach, Queensland, 4567

Open Monday to Saturday 6am to 3pm, Sunday 6:30am to 2pm

(07) 5319 3075

Campos Long Island

Campos Long Island

After more than a year of development, Campos launched its new flagship café, Campos Long Island, in August.

The 500-square-metre venue has three different sections, all with unique characteristics. Through these, Campos Long Island provides different atmospheres and settings within the one venue, which appeal to a variety of customers looking for different dining experiences. Read more

Hard Coffee Beach Café

In terms of location, there’s not much more you could want from Hard Coffee. The Noosa-based café is located just across the road from Noosa Heads Main Beach, and there’s a steady flow of surfers, locals, and tourists who pass by the idyllic spot for a surf or to stop at Shane Newton’s café for quality-produced coffee.

“When I started here 11 years ago we were one of the only cafés serving specialty coffee and doing it well, but now the culture has become stronger and there’s a number of small roasters in Noosa and a greater push towards specialty coffee,” he says. “It’s good for the town to have options. It does make it more competitive, but it has also educated people to have a greater appreciation for specialty coffee.” Read more

Café Diversity

Café Diversity Owners Kris and Emily De Silva have gone from running a Melbourne reception centre that served 400 meals in one sitting, to a 160-seater beachside café in Queensland.

“It was time for a sea change. We spent 10 years in Melbourne running the centre, but had always wanted to move up to Queensland. We bought a caravan, travelled for seven months, then decided to make Redcliffe home. We’ve been there two years now,” Kris says. Read more

The Daily Coffee Co

 

Nestled into the ground floor of the heritage-listed University of Queensland Business School, The Daily Coffee Co is open for business and pouring coffees for sleep-deprived Brisbane students and city workers.

The Daily Coffee Co endeavours to support local suppliers. It sources its coffee from Albion’s Neighbourhood Coffee Roasters, using its Golden Ticket as the house blend. This coffee combines washed and natural processed beans from India, Sumatra, and Ethiopia.

Ed Cantarelli, The Daily Coffee Co Head Barista, says the blend contains a peanut and praline aroma with a body reminiscent to “Wonka’s dark chocolate bar”, and the sweetness of Jaffa and spiced raisins.

Also available is Neighbourhood’s Coffee Cherry Bomb, comprising Ethiopian and Brazil beans to produce a light body in the cup, a cherry aroma, and the sweetness of blueberries and chocolate.

“We wanted to source great coffee from a local roaster as we wanted to support Brisbane. The vision was to create a space for people to enjoy great coffee and recharge at the UQ Brisbane City Campus,” Ed says.

Twenty cents from every coffee served goes to a cause of the customer’s choice, in support of The University of Queensland’s Not If, When – a campaign to create change. Such causes include dementia research and scholarships for students in need.

“We thought it was a great way to give back,” Ed says. “The team and myself are passionate about making a difference and I think our customers will be amazed over the coming months how their daily 20-cent donation has created change in people’s lives. The University of Queensland does some amazing research and funds community based charities.”

In addition to its social mission and fresh coffee roasts, guests can enjoy icy servings of their nitro teas and coffees, including cold drip on tap, which at the time of print featured an El Salvador coffee with a “creamy finish, stone fruit sweetness, and low acidity”.

When it comes to food options, The Daily Coffee Co has a little something for everyone, including a menu for long lunches, city meets, and on-the-go quick bites. Items include Reuben jaffles, toasted sourdough topped with avocado, feta and lemon, palaeo choc banana bread, or house-baked ham, Swiss cheese, and Dijon mustard toasties.

293 Queen St,

Brisbane City, Queensland, 4000

Open seven days 6.30am to 3.00pm

Extraction Artisan Coffee

It took 18 months of blood, sweat, tears, and big life decisions, but Extraction Artisan Coffee is ready to change the game for coffee lovers in the heart of Slacks Creek.

The venture has been a labour of love for owners Alex Milosevic and Heather Scott, who realised a hard-fought dream when they opened the doors of their roastery and café in April 2016.

Alex and Heather had a vision to create the sort of coffee experience rarely found outside inner-city precincts, and used their life savings to make it a reality.

They bought an industrial warehouse in 2013 and after a series of hurdles with bank loans and funding, made the tough decision to put their house on the market.

Determined to make their dream a reality, Alex and Heather pooled enough funds to buy a 10-kilogram Probat roaster, a mini test roaster, and crowdfunded the rest to start roasting and sharing their product.

A lightning four-week crowd-funding campaign through Pozible saw them raise $25,000 to purchase quality green beans and a Nuova Simonelli Gravimetric Black Eagle coffee machine.

“We had amazing support, not just from our friends and family, but from complete strangers. It was so humbling to see other people – especially coffee lovers in the Logan community – support our dream,” says Alex.

The venue now boasts a commercial kitchen to deliver fresh, seasonal, and locally sourced food. It even makes its own raisin brioche, muffins, cakes, and boasts an extensive spring breakfast and lunch menu.

Café Manager Danilo Andrade heads up the coffee research and development department. Earlier this year he won the Australian Specialty Coffee Association’s Northern Region Brewers Cup.

When he’s not brewing a mean pour over, Danilo and Extraction Artisan staff serve their own roasted Milk blend, containing 50 per cent Caldas Royale Brazilian beans and 50 per cent El Jardin Colombian beans. An Espresso blend is also available, featuring Ethiopian Yirgacheffe Konga beans and Supersonic El Salvador, and micro lot Prado from Brazil for filter coffees.

“We’re passionate about coffee education and have plans for coffee appreciation and barista workshops, and coffee roasting courses in future,” Alex says.

“Logan residents deserve to experience what has become the norm for people living in Brisbane, and we’re very excited to be able to deliver that. Our dream has been to create a coffee roastery/café that focuses on the highest quality beans and product, but also provides a full coffee experience and becomes a hub where people gather, work and relax.”

Emjays Coffee

When Ian Griggs first moved to Australia from North England, he gained a foothold in the hospitality market by selling coffee around Maroochydore on the Sunshine Coast.

“At the time we got lots of customers telling us we made the best coffee on the coast. It was enough incentive to want to start my own coffee shop,” Ian says.

Before long, he turned his part time coffee job into a full time career, sidelining his accounting degree.

“We opened the first store in 2008 and gradually got busier and busier. Eventually, our Creek Street store started roasting for the rest of our other locations, one in Brisbane and the Sunshine Coast,” Ian says. “Our whole business is built on coffee quality. I want Emjays to be a place where people seek out great coffee, and go back for more.”

Ian says Brisbane is gaining momentum with coffee trends, which closely feeds off Melbourne. “There’s lots of people roasting up here. The industry is moving towards high quality, and that’s largely spread from Melbourne’s influence – we just get it a year later,” Ian says.

Emjays Coffee customers can choose from three main blends, Jungle Fever, Wild Boar, Black Bear, and a selection of rotating single origins. Jungle Fever is a rich yet balanced medium roast, with bittersweet, raisin-toned chocolate notes. Ian says this blend cuts through milk particularly well. The Wild Boar – also great for milk coffees – is a full-bodied, darker roast that’s deep and complex upfront, with mild acidity and a smooth finish. For black coffee options, the Black Bear is the way to go – a light blend that offers a balance between citrus fruits and a creamy mouthfeel.

Clever coffee dripper and cold drip are available in-store, which Ian says highlights the fruity tones of the Indonesian Blue Batak, available at the time of print.

When Ian’s not busy roasting on the shop’s 10-kilogram Has Garanti, he enjoys mingling with his customers.

“The other day a customer stopped me to say he had feedback,” Ian says. “I anticipated it was negative, but it was so refreshingly positive. He said he loved the coffee and the friendly service we provide. What a great wrap.”

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