Barista Magazine

AUG-SEP 2018

Serving People Serving Coffee Since 2005

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45 www.baristamagazine.com for the following days included a friendly Two Brews and a Lie triangulation competition, three public cuppings, and the Abbotsford Block Party at Melbourne co-roasting space Bureaux Collective's brand-new digs around the corner, a shindig cohosted by Bureaux, CIA, Coffee Supreme, and La Marzocco. With all that ahead of us to plan, we needed more caffeine and some fortifi cation, so we headed to one of Cafe Imports VP of sales Noah Namowicz's favorite local spots for lunch: Top Paddock. The café exclusively serves coffee by Melbourne's Square One Coffee Roasters (no relation to the company in Lancaster, Pa.) alongside cold-pressed juices, all-day cocktails, and other interest- ing non-coffee bevs. "White" and "Black" coffees (aka shots of espresso with milk or without) went round the table, as well as a few masterfully crafted single-origin fi lter brews, Burundi again the seasonal hit of the table. The coffee looked great on its own, but it was absolutely Instagram-ready once the food came out, as the café is one of many where food is as central and as quality-focused as the caffeinated drinks. While all the dishes looked incredible, the author was partial to her own Macro Bowl: a masterfully balanced combo of avocado, carrot, kale, tofu, edamame, red quinoa, and sesame seeds tossed in a light savory dressing. If it seems like we're drooling over the food more than the coffee, well, that's the thing about cafés here: It's impossible not to drool over both—which, again, is kind of the overall theme, a sort of "you can have your coffee and eat it, too" approach that is satis- fying without feeling fussy, and quick without feeling rushed. We sipped our drinks (and shared them around), ate our wonderful food, and swapped ideas for the next few days be- fore retreating back into full-on offi ce-bound planning mode. There would be more coffee (and food) to come. DAY 2 If you fi nd yourself staying in Melbourne, here's a tip: Get yourself a spot down the block from one of the stalwart cafés—you know, one with the kind of food that put "coffee-shop food" on the map (but since this is a coffee magazine, we'll try to stick to the The architecture at The Ke le Black is classic Melbourne: The ornate fi ligree of wrought iron on the white terrace house helps it stand out amid the modern buildings that surround it, and the coff ee helps it stand out as one of the must-visit cafés in the area. PHOTO BY ERIN MEISTER It's 2pm. You're scrolling through instagram. Pictures of coffee farms and michelin starred restaurants taunt you from your dark breakroom while the rest of the world is out in the sun enjoying the summer. You sigh as you see yet another post from a white dudish barista proclaiming he has perfected consistency in espresso with moisture induced grinding, a distributor, mechanical tamper, pre-infusion, post-infusion and a dance to the gods of espresso. As you put your head in your hands and comtemplate what sort of cafe has time to do anything but survive, you wish there was something else...

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