Like its namesake, Micrology Coffee Roasters in Perth concentrates on the finer details. Owner Daniel Ash says focusing on the minutia is what gives the venue life.
“We hone in on a slightly more scientific approach to specialty coffee,” he says.
The venue is a celebration of all things coffee, and Daniel has made this message clear with the setup: the café is at the forefront, with a big window showing off the roasting area, another window revealing the micro-brewery tanks for its cold brew production, and further views of the warehouse team packing and preparing wholesale orders.
“You can see all aspects of production, which is important to us. It tells people we’re really serious about coffee,” says Daniel. “But I think the main thing we wanted in this space was just a fun place for someone to have a cup of coffee. We love the industry and we wanted to share that passion with people in a really welcoming and inviting space.”
This dedication is evident in Micrology’s extensive coffee menu, which features blends, single origins, filter, espresso, pourover, and batch brew options.
“When we were choosing which blend we were going to serve, we asked our Head Roaster, Mill, what she thought we should do. Through some development we came up with a medium-roast custom blend called Millhouse,” says Daniel.
Micrology has a nine-metre coffee bar with a La Marzocco Strada pumping out the café’s takeaway orders. And as patrons move towards the end of the bar, they will see two Modbar espresso systems as well as two Modbar pourover units.
“Having the Modbar equipment under the counter removes that barrier between barista and consumer. The customer comes up to the bar as you make the coffee, and you can connect with them that way,” he says.
According to Daniel, the pourover is the venue’s point of difference. As most cafés lean on batch brew as their filter offering, he says having the Modbar pourover units is unique and allows the team to make filter coffee by the cup.
Like its carefully curated coffee menu, Micrology offers an equally thought out food menu.
“We’re in a light industrial area, and when people are cruising around 11am for their second cup of coffee, we want to be able to offer them something simple yet high quality in terms of food,” says Daniel.
To complement its coffee offering, the café has a menu of sandwiches with ingredient pairings that are a little more off-beat than a classic sanga.
A popular menu item is the vegan tofu baguette with cherry tomato, roasted garlic, and house-made vegan pesto.
Daniel says coffee serves as cultural and social glue, and to take this concept a step further, he has introduced inbuilt turntables into the ends of the bar.
“We regularly have DJs play on Friday and Saturday mornings,” he says.
“It’s really nice to give people something different to do in the morning. Because, after all, we’re in the wake-up business.”
Micrology Coffee Roasters
1/58 Collingwood Street, Osborne Park, Western Australia, 6017
Open Monday to Friday 6am to 2pm, and Saturday 7am to 12.30pm
