I think I might check it out tomorrow on my way back from uni. Thanks for the heads up :)
I came across a brand new Cafe, called "The Copper Lounge" on Melbourne rd/st? about 50 metres back towards the city from Three Monkeys. The place was empty but I was invited in with the promise of a $2 coffee by a staff member on the footpath. As I approached the counter the Japanese Barista was itching to make me a coffee. I went with a nice safe flat white. The Coffee was ground to dose, the Barista used a double basket in a naked portafilter and poured a perfect doppio ristretto. He finished it off with a *very good Rosetta in perfect micro foam....ahhhhh, its so nice to find a good Barista, almost feels like your "home" when you meet like minded Baristas who share the passion.
Yes Its a new place just opened (less than 1 month)
My daughters beau knows the owner and we got an invite to sample the coffee
Coffee was well made with nice latte art
I will try and convince them to stock single origin coffees even if I have to roast it myself
Brisbane Coffee Snobs should give The Copper Lounge a try
I think I might check it out tomorrow on my way back from uni. Thanks for the heads up :)
Just a thought ;)
I might see if I can trade a bag or two of roasted beans for a lesson on latte art
And you know what?
I think I will be getting the better deal because I suck at latte art :o
Does anyone think this is a fair trade?
I will try this place, any other that you think, I am going to be in Brisbane for a few day.
I would highly recommend Campos in Fortitude Valley
Would also highly recommend Caffeine espresso in Tenneriffe
Thakn you guys looking forward to visit this places.
caffeine espresso is still my fave brisbane cafe. Also try Alens on George st.
The coffee guy ... but a little out of the city..
might be a little way out (only a fifteen min drive max - or a twenty min train ride) but definitely worth it.Originally Posted by AngerManagement link=1217839192/0#9 date=1218007827
Campos and Caffeine are both very good, with Campos being slightly in front I reckon.
Guys, I reckon if Andys idea of this new thread is going to work, it needs a bit of an elaborated post from each of us ... why is a particular cafe a stand-out? Quality coffee is a given, for us to take the effort to post here to give a certain cafe a bit of kudos (surely lets explain why it was a particularly enjoyable tasting), but factors other than the coffee experience come to the fore when enjoying the visit - ambience, service, reasonable time-lag between ordering & receiving etc.
I reckon its a bit more informative to elaborate the reasons, than simply stating a name & thats it, with no more info as to why theyre s*** hot.
That said, to me the stand-out at the moment here is Campos.
Been there every weekend the last month with my wife & kids, & the in-house blend has been consistently excellent 4 times, me as a long black then a double ristretto based picollo & the gal as a skinny cap. Ah, & the 4yr old lads love the strawberry milkshakes.
Delivered with speedy & friendly service, with exceptional rosettas on the milk-based. The pure espresso based that I had were smooth, extracted optimally to highlight the intermingling flavours of their blend without blonding too much with acidity to taint.
Their in-house blend I wouldnt call definitive in taste sensations (in terms of stand-out fruity or rustic dark choc tones), but more pleasantly innocuous & balanced to the palate.
Definitely enjoyed, but not analysed ;)
Ambience is great there ... their definitive colour schemes as the basis of their branding is pervasive. Etchings of the original mechanics, in Italian, of an LM on the walls made me smile.
The 4 group LM running hot made me drool.
Overall? Very impressed.
Only concern? Cannisters of SOs & blends sitting to be ground for t/a customers, with no roast date evident. And the Yirg on offer was evidently oily sprinkled in texture.
Great arrival on the Briz scene ...
Tony I understand where youre coming from but not everyone is able to so eloquently describe things as you just have.
Id take it as a given that if recommended by a CS then it cant go too far wrong.
Although I do have a flair for words, my limited palate precludes my being able to adequately describe all the nuances that made up my coffee and ambience is not on my radar when looking for good coffee.
Flair for words mate? *I thought you were the master of the short-&-sweet reply TG? :-?Originally Posted by Thundergod link=1217839192/0#12 date=1218433881
As for your self-admitted limited palate, just wax lyrical with whatever you taste.
Thats what I did! ;D
I thiink you are right Tony, If this section of the forum is going to work we need to be clear about what we are posting, and I think what Luca says here: http://coffeesnobs.com.au/YaBB.pl?num=1218367835 is spot on. Maybe we should start each cafe a new thread with the title being Cafe - Suburb. Ill start.
Went to Caffeine the other day...not as good as last time even though it was the same Barista...still good though. Allens on George St is good. I also tried Venezanio at West End, but the very young Barista was still dialling in the Robur and had trouble controlling the steam from the Ferrari (:)) so I wont comment on Venezanio yet because Im convinced that it must have much more to offer... (again though I have yet to taste coffee like I make at home :) (my wife has the same complaint if thats what you would call it - to be fair I think part of it is that at home we often have small flat whites with a Ristretto pour and I dial in for them - at Coffee houses you can ask for them, but they realistically cannot change the grind, just the dosing and I dont think that is as successful and consistent; as a result at home the flat whites are sweet and full bodied using single origins).
Went to Veneziano today with my wife and 3 ankle biting little people and met Peter - nice bloke and up for a chat. The kids had excellent frapes - really top stuff especially strawberry! My wife and I had 2 skim lates and they were very good. The staff are lovely and the service excellent (picked up my snobs order whilst there).
Peters roasters look too cool for school and I like the idea of roasting with the one out the front.
I went home and tried some of Andys espresso wow and that was pretty sweet also.
There was a bloke at Ven that explained to me a great way to texture with the 4 hole tip with small milk quantities that effectively stops 2 of the 4 doing too much and creating an absolutely wicked vortex - in fact it textures so quickly I ended up doubling the SKIM milk volume before I knew what was what and it was SILKY too! Thanks fellas, great stuff and we will be back. ;D
Was he a young guy? Talked with a funny accent?Originally Posted by 61747D6D617A7A0E0 link=1217839192/16#16 date=1234077009
If so, that was Scott :) Hes very technical and knowledgeable ;)
Vietnamese I think - perhaps Chinese. Really nice bloke and knew his stuff - if your reading this thanks again mate; great tip for steaming with the 4 hole and it shows that you can always learn something - I have been using the 4 hole for a long time and do quite good milk but this idea for small quantities had not occurred to me; in fact I sometimes change to the 2 hole if Im going to do more very small amounts in a given day - not any more.
OK, Ill blame Anthony (ant_) then! :)
That could have been the " The coffee Kid" he and Scot are both either 16 or under and know their stuff.. Good people and the way they all work together and support each other is GREAT.Originally Posted by 7F6A63737F6464100 link=1217839192/18#18 date=1234086013
In fact I cant say a thing wrong about any of the staff there... or the stuff they serve... I have been impressed every time... Shame I have to cross the river and cross over to the dark side....
Oh, that is except for the BOSS :D ;D :o ::) ;) What can one say... But if not for the approach of management, the staff would move on...
I went to Campos in the Valley the other day and got 3 successive skim flat whites....in proper small cups. They were the best espressos that I have ever had out of my home....I have been to Campos many times but all the planets had aligned on this day...they were fantastic with a beautiful soft malt finish. I could have consumed more frankly. WELL DONE GUYS. Clearly too they were ristretto pours, which you can only get away with with the proper small size flat white cups....giddy up. To be perfectly honest I cannot say that my home roasted and produced coffees are better...I have quite a variety of beans going through my machine and I love the variety, but even the Yemen or Yirg is not better than these 3 coffees....and I have never been able to say that before now either with Campos or anywhere else in Brisbane (and Ive tried most of the top spots over time). Having said that I will be interested to see how it goes say next week...all the planets really do have to align - particular roast and most importantly the person behind the machine who has also dialled in the grinder for the session.
The best espresso Ive tasted was made on an LM FB80 by Rocket on the Optus campus....................with my home roasted beans.
So ozscott, seeing as you have the commercial machine at home, I reckon you should be able to rival those Campos shots.
Keep at it!
MATE!! *It was a one off (well a 3 off, but on one day in one sitting). *Perhaps I was just in the mood for malt! *I can hold my hand on my heart and say that it was the first time since I got serious that I had a milk coffee out that was an enjoyable as mine at home....not better mind, just as good :). They roast there on the premises and use LM machines and Roburs.
Oops. My bad.
I didnt realise they werent better than yours.
I still have a target to reach.
Now that the Expobar has had a tune up I may be able to hit it.
TG - I continue to tune my roasts, but overall I reckon its hard to beat single origin for clean taste - and most places are using blends. I really liked Andys WOW though and its a blend and would buy that over other roasted coffees. Cheers mate.
Ive yet to try the WOW (will soonish) but at Im happy with my SOs.
I havent been roasting as much lately because of my correttos demise but have a nearby handy source of roasted.
(Todays weather is looking good for roasting. )