After visiting Pourboy on Southbank, I was tempted to visit the original Pourboy for the first time after a few years. The place is rather small, and looks like an ordinary city cafe, but the operation was very efficient while many city workers were waiting for TA. I got a small panini and long black, and swiftly found they offered Kenya so asked to use that one instead of their house blend. The lady behind the espresso machine was happy to change. Another lady who looked after the floor was also very friendly and attentive. Coffee was also nicely executed: No bitterness, strong acidity and lovely mouthfeel. It is hard for me to visit location-wise, but would be happy to visit again to enjoy good coffee and nice service before work.
We were very lucky to hop off the airport train at Southbank and walk straight into Pourboy. My first coffee here was a flawless Ethiopian espresso, made by one of their baristas, Luke, who it turns out had been down to train at one of my favourite haunts in Melbourne, Axil. We stayed nearby, so went back 3 more times, and the high standard was maintained for every one of our 8 coffees. The service was warm, friendly and knowledgeable too. My partner's lattes and flat whites were perfect too. The space is modern, pleasant enough, though slightly bland. Food was good, though we didn't explore the menu in depth. Muffins are superb. The only other place we found in Brisbane that came close was Ricochet in the CBD.
I drink long blacks. Over the last 6 months, I have been to Pourboy 4 times (at the invite of others). Each time my coffee has been very sour and I mean puckered cheeks, lemon sour - whether this is underextraction or a roast issue I am not sure. I even checked they were using their proclaimed "Each day we offer a selectively sourced single origin coffee, roasted specifically to be enjoyed black" ......... Service is generally good and I haven't tried much food ......
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