The leaves are falling from the trees and the air is getting crisper ☕🍂
Autumn is nearly over, which means there's only a couple of weeks left to taste our seasonal dishes – like our Dark Chocolate Berry Bubble Waffle, with cinnamon, orange and rhubarb puree, dark chocolate praline, macerated blackberry, strawberry, and vanilla cream cheese, garnished with strawberry syrup and chocolate shards.
Be grounded in the last days of this season around us.
You might have noticed something new on the menu this season – our Reuben Croissant is now available at our Lt. Collins, York St., and Castlereagh St. cafes.
Sandwiched between a buttery croissant you'll find corned beef, sauerkraut, pickled gherkins, tasty cheese and our seeded coffee mustard.
Grab one on your next coffee run ☕ 🥐
Do roasteries get too much credit for good coffee? Our Head of Coffee, Anthony, thinks so ☕
The most common misconception in coffee is that the roasting step determines the quality, when in fact it’s the quality of the green bean that matters most.
Attributes like farming practices, terroir, and fermentation will influence more flavour in your cup than anything else.
A good roaster will decide the style and direction of the coffee, but can never make the coffee better than it was when it left the farm.
Swipe to hear Anthony’s take on what great roasting actually looks like 👉🏼
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Taste our range of coffees in our Melbourne, Sydney and Brisbane specialty coffee cafes or order freshly roasted beans via the link in bio.
You wouldn't question pairing the right wine with your dinner, so why should your coffee & brunch be any different? ☕🍽️
Taking a moment to consider shared flavours or favoured contrasts can heighten both your coffee and your dish.
Have a read through how we're pairing our Autumn menu & coffees to make both taste their best and learn how you can do the same next time you're about to order.
There's something about an anaerobic coffee in Autumn that just makes sense ☕🍂
There are many ways of processing coffee cherries, and normally, they are fermented in open air. In anaerobic processing, they're sealed away from oxygen first.
No oxygen during fermentation means slower, more intense flavour development and a distinctive richness and fruit-depth in the cup.
This Autumn, we have two coffees on the menu that are anaerobic:
☕ Autumn Espresso Blend
☕ Filter Single Origin Mubuku, Uganda
These are two coffees that feel particularly in line with the season around us – warm, layered, and a little indulgent.
If you're after a cup that matches the mood of the season, give one of them a try for your next brew.
Shout mum brunch and we’ll shout her coffee ☕
This Mother's Day, bring mum along for brunch and we’ll treat her to a complimentary coffee – just let us know you’re celebrating.
Don't miss out – book for brunch at Fitzroy, Chadstone and Newstead now via the link in bio 🔗
This Autumn, we're settling into a new rhythm with our signature brews 🍂☕
Our Blackberry Maple drinks range is made for these shifting days, from cool, crisp mornings to warm afternoons.
Stop by this season while they're on the menu.
This Autumn, we’re bringing you an exceptional single origin as part of our Reserve Collection:
☕ Diego Aroca Gesha, Colombia
With a beautifully complex, floral flavour profile, this lot was grown by Diego Aroca on his farm Guayacan in Nariño, southwest Colombia.
Gesha is a highly prized varietal, with a complex and delicate cup once roasted.
Each season, we source and roast rare coffees for our Reserve Collection. If you're a fan of filter brewing, unique coffee varietals or processing methods, this Reserve Collection release is a must-try.
Pre-order online or try at our cafes from Friday 1st May.
Making plans for tomorrow?
We're open for the public holiday across most of our cafes, and we'd love to see you.
Fitzroy: 8am - 3.30pm
Lt Collins: 8am - 3.30pm
Chadstone: 10am - 5.00pm
Newstead: 8am - 2.30pm
Adelaide St: CLOSED
York St: 8am - 3.30pm
Castlereagh St: 3.45am - 1pm (Dawn Service)
📷: Fiona Chapman
Let's plate our Autumn Overnight Oats 🍂
Blackberry, dragonfruit, apple and fig steel cut oats, house-made chai granola, warm spiced rhubarb, raspberry gel, fresh strawberry, raspberry and blood orange and maple coconut vanilla foam 🥣
Available for both dine-in and takeaway, it's only on the menu for the Autumn season – see you soon?
How do we decide on the "theme" of our seasonal coffee menus? ☕🍂
Each season, we release a range of new coffees, chosen and roasted to reflect the environment around us. We work with what has been readily harvested, depending on the time of year.
Working in sync with the growing cycles of the coffee we source means we are able to bring the freshest coffee possible to your cup, which means flavours that are more vibrant and expressive.
Here, our Head of Coffee, Anthony, takes us through this process.
Our Blackberry Maple Brews are here for the season – which one are you choosing? ☕🍂
+ Iced Blackberry Maple Latte
+ Iced Blackberry Maple Matcha
+ Blackberry Maple Bubble Coffee
Here for just a short while, they're ready and waiting for your next coffee stop.
