i spy with my little eye some fancy coffee paraphernalia and an empty shop (it is 1530 ) i simply ask for as espresso in a ceramic cup, what i got was amazing coffee, greast discussion about extraction temperatures relevant to age of bean, acidity ( sorry "brightness") and the idea that particulate size of grind and over packing groups can lead to extended extraction times without drawing bitterness from the bean, i do love getting my geek on with like minded and thought challenging baristas, baristas who taste and sample the process all day, who do not just assume their coffee is amazing as it is and push every day to espresso perfection. my peruvian single was just amazing. great round off to a day up in the hills
I have had some really GREAT coffee here, and then had some coffee that was barely drinkable on other days. It seems to be a lucky draw. When they are good, they are very good. Coffee is super smooth and milk is perfect. A great little spot to frequent in Burleigh.
A disappointment from this good looking little cafe/roastery front. Much potential sadly lost to poor execution at the machine. Combination of dark roast, over extraction and very hot milk left my cup tasting burnt and bitter. Hopeful for some shake up and a better next time, nonetheless.
Now this is what I'm talking about. This is how a coffee experience should be. I was in a rush, I ordered my doppio, asked for a little extra water, the barista took my money, made my coffee, handed it to me and it was perfect! Now was that so hard? The roast was just right, temperature spot on, crema long lasting and rich, fully flavoursome with a satisfying aftertaste. Top marks and thank you!
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