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In a newly created laneway between Clarence and Barrack streets in Sydney’s CBD, St Dreux Coffee Roasters are counselling the rest of the coffee industry that what customers want and what the industry is offering are not always one and the same.
Announced on Monday morning, The Grounds will be opening a coffee-focused venue in Eveleigh South in mid to late 2020. Perhaps unfairly maligned for the hordes of Instagram-focused customers, The Grounds is now signaling its intentions to be a driving force in Sydney coffee, bringing its in-house ethos to all things coffee.
With the expert guidance of Keith Klein, co-owner of Grace & Taylor and former head barista at Devon Group, we have developed a guide for coffee brewed with the V60 method. Give it a go and compare your cup to Klein’s; this Friday, April 19 Grace & Taylor will only be serving filter coffee at their Newtown location.
Taking a passion from a side-project to a full-time job will always involve a learning process, and that is what Matt Troughton’s journey with coffee has been. After upping sticks from Brisbane to New Zealand, Troughton became enraptured by the lives of baristas he saw while taking care of his newborn.
Getting a glimpse into the back end of the coffee industry isn’t as simple as leaning over the counter to see the barista’s hands working the machine. The many inputs that go into a cup of coffee, from the café, roaster, equipment supplier and individual staff members can present a multi-tiered maze for the casual observer, let alone someone interested in opening a café.
Melbourne café and roaster Market Lane Coffee has always had its focus on the ground on which it stands. First founded in Prahran Market and now with eight locations across inner Melbourne, each one is close to director of Market Lane, Jason Scheltus’s heart.
There’s a few things going on behind the counter at Went To See the Gypsy, the new café from the team behind The Gypsy in Potts Point. For starters, the espresso machine is built into the structure, rather than sitting up on top, but getting into the details with head barista Simon Gautherin opens up the future of coffee.
