Comments for Melbourne Coffee Review

Comment on Bentleigh Cafe Crema – 45 Patterson Rd, Bentleigh VIC by James

James — Fri, 06 Nov 2009 01:11:29 +0000

Absolutely wonderful coffee. Thought I’d try it today, and I’m wishing I had sooner!

It’s great to have found something so close to home.

Comment on About by Joel

Joel — Wed, 04 Nov 2009 01:27:45 +0000

Hi Guys,

Love the reviews and the hotshot page, and hope you can try our coffee some time.

http://www.coffeecompany.com.au/

260 Carlisle Street
Balaclava VIC

Comment on Dukes: Coffee Roasters by Nathan L

Nathan L — Tue, 03 Nov 2009 13:37:35 +0000

YOU might first notice the guy behind the counter with the pirate-worthy tattoos or the chromed-out espresso machine he’s operating. Your attention might be momentarily drawn to the name of the beans he’s using Guatemelan, Ethopian,or Tanzianian. But at the best cafes in Melbourne — like Dukes Coffee Raosters in Windsor it’s the coffee itself that will grab you.
Most espresso drinks in this country are made with over-roasted blends on “super automatic” machines that leave little control to the person operating them and turn out anonymous brews.

At Dukes Coffee Roasters they are part of what some call the artisanal coffee movement, the drinks reflect an obsession with each detail of the journey from farm to cup and an almost cultish pride in the results.

Those results are apparent as soon as you pick up the cup. The crema that crowns these espressos is a ruddy, alluring come-on that persists as you decide whether it’s closer to the color of terra cotta or burnt sienna. It’s not the pale froth that quickly dissipates on lesser espressos. And it’s evidence that the sugars and oils in the coffee have been properly emulsified through careful brewing.

The aroma will be more nuanced — with suggestions of scents like jasmine and orange — reflecting the pedigree of the beans it’s made with, and the care and precision with which it was brewed.

It will feel richer, fuller and more viscous in your mouth. The acidity of the coffee will be balanced; the tannins will contribute shape, not sting.

If you take milk, it will be steamed to order just for your drink — a top-quality cafe never uses the same milk twice. And it will be poured to create a pattern in the crema — a heart, a leaf — that not only makes the drink more appetizing, but demonstrates the attention paid to it.
The craftsmanship and artistry are largely in the hands of the baristas, those who make the coffee, like our pretty boys Pete & Shri.
* Impressive space and design
* Leading the charge of the gourmet coffee roaster’s
* Friendliest staff
“…the ultimate no-nonsense espresso bar.”
Keep up the hard work guys !

Comment on Penny Royal by Already

Already — Sun, 01 Nov 2009 22:26:19 +0000

OK someone already pulled James up for that. But then ordering a strong latte is a bad idea in the first place :-/

Comment on Jaspers – Caffeine Dealers, 267 Brunswick St FITZROY by Iain

Iain — Sun, 01 Nov 2009 05:12:01 +0000

After hearing all good things about Jaspers I decided it was time to stray from my regular local and get a quick take away from Jaspers on Brunswick st. just around the corner from my house.
I ordered a double espresso and watched as the barista poured the shot witch i noticed ran very fast, paid, received my coffee and left.
It was bitter and watery.
After the first two sips i was home and poured the remainder of the brew into a measuring cup. There was still 95ml of coffee left.
Quite a lot considering i ordered 60mls of espresso not 100mls of water run through the coffee in less than 25seconds.
What was the lady behind the machine thinking trying to make coffee?