Campos Coffee, one of Sydney’s brightest coffee stars is opening a cafe and roastery in Carlton. Opening on the 20th of November, the address is 144 Elgin St. As you would expect, the bar will be decked out with all the usual suspects – a slayer, pour over and syphon.
As a company they appear to be very active at origin, and have been pretty active in the recent Cup of Excellence auctions. The Sydney store has just opened a purpose built cupping room, and there’s certainly a focus there on consumer education. They’ve got an interesting blog that’s well worth a read.
For mine, it will be fascinating to see how a Sydney cafe fares here in Melbourne. My guess is that, our appetite for high quality coffee can certainly accommodate another good coffee shop. It hasn’t been a problem for the 12+ recent openings and I doubt another one will be a problem.You should follow me on Twitter.
There are 2 things that can cure a brain-debilitating hangover and a man with a moustache – coffee and breakfast. So over the West Gate bridge to the amazing Duchess of Spotswood with a chance meeting with the lovely Claire and Em; Discussions of the size of forks and the merits of carrying rum (and moustache wax) in your pocket at all times. I won’t call our side of the meeting scintillating, but it was conversation.
Not to mention the food.
A prawn and quinoa salad; which wasn’t really what I needed – but ordered all the same. Elegant. Balanced. Fresh.
For the moustache – the duchess of pork. Toast. Pork Belly. Egg.
And did I mention coffee and the fitout. Both fantastic.
A quick drive to Collingwood and a rare seat at a quiet Proud Mary. A short Kenyan Chewle by the hand of the enigmatic Kris. In a different style to the vast majority of espresso I have drunk lately. Less acidic, with a lighter mouth-feel. An elegant coffee, which could be enjoyed short by most.
Rosemary sausages. Potato hash, poached egg and bagna cauda. Again – not quite what the doctor wanted, yet highly recommended.
By this stage the staff had realised we were not authorised to be speaking, let alone making decisions and we were handled with care.
A pork belly sandwich with house made relish for the moustache and thankfully he shared. A mouthful of pork and an iced clover set righted the wrongs of the ordering process.
All of this mooching got us thinking about an opium den style coffee shop complete with hammocks, day beds, cushions and sheesha pipes. With French acid jazz on the stereo and ample caffeine.
By this stage the level of caffeine was at an all time high, yet the 3 o’clock St Ali ritual hadn’t been fulfilled. A short Nicaragua La Benedicion and a Bloody Mary.
A quick break on the couch and a flight of wine tasting at Richardson St Cellar and a the purchase of a box of German beer.
All in all a very productive and fruitful day. 28 coffees, a lot of shit flowing from mouths and some amazing food. Don’t worry Duchess of Spotswood. I’ll be back with a better idea of how to be human.You should follow me on Twitter.
It’s a great name, and perfectly in the theme of the other Seeds venues – a testament to the origins of coffee. Gabriel de Clieu took coffee seeds from the French botanical garden and introduced them to the French colonies – most of which are the primary producers of Arabica today. In many ways the opening of a new venue in Fitzroy is much the same – taking the Seven Seeds brand of coffee away from the mother ship to a suburb almost completely devoid of quality caffeine.
And a brand it is. The execution across the 3 cafes is almost identical and amazingly consistent. Every coffee produced is impeccable in balance, flavour and presentation. De Clieu, on opening day is no exception and with the sharing of staff it is no surprise. There’s a range of single origin’s on offer and brewed in the usual array of methods.
The coffee isn’t the only consistent element. The cake and pastry counter has been cloned from Brother Baba and the menu is similar to that of 7 Seeds in content and presentation. The menu consists of light breakfast food, grilled sandwiches and pizza. Gourmet seems like a poor descriptor – but it is what it is. Seasonal produce; classics with a twist; and interesting combinations are all featured. There’s great attention to detail in the food, with the little things that make a good sandwich great – a few olives or a pickled gherkin on the side. It’s short, sweet and interesting. There’s no doubt it will change regularly.
The biggest step away from the existing formula is a large area dedicated to retail. Currently the shelves are lightly stocked with a few of the usual suspects – Aeropresses, espresso machine cleaner and a few different beans, but there’s no doubt it will be a great coffee retailer.
It may not sound impressive – a clone of the Carlton cafe with a retail arm. But taking something that works so well in one place and move it to another is no easy feat. For the coffee lover in Fitzroy it’s an absolute gem; on a greater Melbourne scale, it’s not going to be one of my coffee “destinations”.Twitter.
I don’t have much to say other than it’s great to see so many people who are great at what they do to come together for a giant pissing contest. Was a great night and thanks go to Market Lane for hosting such a great event. Here’s a collection of photos that were mainly taken by Tresna.Twitter.
There is this concept in Japanese cooking that a piece of food on a plain plate is naked – an insult to the food. This is why sushi is always served on beautiful ceramics. It’s an oft forgotten idea – that the plate is as much a part of the meal as the food. We eat with our eyes so why not focus more on the crockery.
Padre Coffee in the South Melbourne Market (and I assume the East Brunswick store) haven’t forgotten. They are serving their coffees on the most beautiful hand-made ceramics. They are made by Karen Ho; a regular at the East Brunswick store; at the Carlton Arts Center. For such a simple thing, they add an amazing warmth to the coffee – something that no machine or bean can reproduce.You should follow me on Twitter.
I’m not entirely sure if I made it entirely clear the other day, but I’m in Queenstown for 7 weeks and you can bet your bottom dollar I’m going to be eating a fair few hamburgers. There’s a longer, more gushing blogpost about everything Fergburger coming soon, but in the meantime there is a few new items on the menu.
I’m not sure the last time they changed the menu here, but I don’t think it has changed in the last 3 years. So for what could be the most famous hamburger joint in the southern hemisphere, if not the world, this is big news.
There are 3 additions to the menu.
The Bulls Eye – $18.50
Prime New Zealand Ribeye steak (200g), Grilled medium, topped with rings of white onion, swiss cheese, lettuce, tomato, aioli and tomato relish.
Chief Wiggum – $14.50
Slow roasted pork belly, lettuce, tomato, red onions, hash brown with aioli, and a delicious spread of apricot seeded mustard.
Double Ferg with Cheese
Same as the old, twice the meat. With Edam ($10.50), Swiss or Blue ($11.50).Twitter.
There is nothing better than being a regular at your favourite bar or coffee shop. It’s like the Cheers song, you keep going back because everyone knows your name and they are glad you came. It’s as though even the coffee tastes better when it’s served by a barista that knows your order or a barman that knows you like heaps of ice in your drink.
It’s probably been about 18 months since last I had a coffee at Motogrill. I wouldn’t have ever considered myself a regular there but after a few minutes of sitting at the counter one of the owners turns around and asks, “You guys haven’t been in here for a while, have you?” She even remembered the running joke I had with one of the baristas about how they needed to serve beer. Turns out, now they do.
Not much else has changed, the menu is still about 8 different dishes, written on a blackboard above the stove. The cafe itself is bigger, but the furniture is still the same and I think I spotted a NZ Snowboarder magazine that I read 2 years ago sitting on the same table.
It is so easy to get caught up in the launch of a new cafe, the latest coffee brewing method or a new menu at a cool cafe. But it is little things like the barista knowing your order and the waitress knowing your name that actually mean something.You should follow me on Twitter.