Something about the Cafenatics guys that is a cut above the rest. They are not only great coffee makers, but undertake to create the experience for their breakfast and lunch businesses like a quality restauranteur.
I am checking out their recent star on Church Lane off Collins. This is a slick fitout, relaxed atmosphear that appeals to the urban worker, for that hearty breakfast, essential caffien hit or business meets.
Of course the coffees are as much about redundancy packages, new business startups, projects and who is sleeping with who in the office, that is a constant. Essentially I say Cafernatics is in step with the times and offers a great coffee and food experience. Mind you, I don’t see wifi anywhere.
I tried their coffee of the day, the single origin from Costa Rica, Pepe, which was a delightful, bright and smooth coffee, perfect to kick off my day.
Well done you guys.
If there is one thing that we know about coffee is that you, our beloved coffee enthusiast readers love variety of coffee. Monogamy in a cafes may exist, but in coffee it’s an illusion. Like wine we like to try new tastes and flavours to tantalize our pallets.
Enter coffee head, a birth-child of one of the coffee Godfathers, Paul Mathis, this is a venue with a unique difference. You can drink pretty much what you like here,.. 1961 (their inhouse blend), Padre, StALi, DC, Campos, Proud Mary; in fact all the elite and a range of lesser known specialty blends.
MCR chatted with Head barista and all around nice guy, Eldric. The Canadian born dude of coffee, has his work cut out for him. Specialty blends don’t last long on the shelf, so they need to know what people are buying and drinking and they seem to be doing this easy. The normal cycle is ok to drink after 7 days from roast. Anything after 21 would be questionable depending on how you treated you coffee (no I am not a fan of the fridge).
If you buy coffee here, you can try it for free to baseline what it should taste like at home and you can also be assured of some tips.
Details and vote for this cafe
Yellow Bernard Hobart, Tasmania
It took a little longer for the third wave of coffee to break over Tasmania, however, the owner/Barista�s of Yellow Bernard, Scott and David have quickly shown that they are big wave riders. In a boldly positioned tiny city space, coffee is the star, and the serious attention each shot gets is pure perfection, no rock star attitude included. Using a bespoke blend by Melbourne roasters Gridlock Coffee, and a featured single origin also on offer, the team smash out the classic espresso menu to an increasing legion of devoted fans. Consistency of each pour is exceptional, options for syphon, pour over and cold filter lurk discreetly behind the counter. A token selection of sweets and pastries give a nod to solids, but lets face it, no-one is here for anything but the coffee.
Details and vote for this cafe
I know they are from Syndey, but honestly I dont care if they come from the moon, Campos dudes rocked my world with their coffee. After a really informative and well run cupping session out the back (available to public 10am fri’s) that was reminisant of the way Batman went to the bat cave, I walked out with a party in my mouth. Beatiful cup of excellence coffee, and a range of othersd frm all parts of the world. The cafe itself is perfect for students and office workers or the road warriers like me. I ordered my long mac and was delighted with a flavoursome, bright and caramely coffee (can u tell I am buzzing?). This is another one to watch for 2013,..