Seven Seeds alumni Bowen Holden rules the roost here and he and his team are jammed in side-by-side, powering through takeaway and on the spot sips including filter for countless suits daily. Working Melbourne’s ongoing obsession with sleek white-tiled walls, the caffeinated lady known as Patricia is another one of our tried and tested, go-to Melbourne espresso bars when we’re sprinting round the city. Stand Up Cafe only amounts to 10 square metres, but owner Dan Chrystal has big ambitions, capitalising on the laneway’s growing popularity and already planning ahead for another hole-in-the-wall at the other end of town. Stand Up CafeĬhuck a left when you pop up out of the station and head down Flinders Street until you come to Katherine Place, the hidden location of one of the city’s newest smallest spots. A big, burly man, he beavers away in this teeny tile-fronted tuck shop window, keeping the hurly burly of passing commuters happy with Axil beany goodness and a smattering of cake-based goodies for hungry tums. Buried below Flinders Street Station in Campbell Arcade, which runs along the spine of Degraves Street, Cup of Truth’s Courtney Patterson is another savvy small operator. If you’re on the hunt for Melbourne’s best coffee, Cup of Truth’s a good spot to start. Look out for a new outpost down Spencer Street way imminently.
Brewing up with a smile on his face at the street-frontage window, with a permanent picket line of clamouring workers, he even kicked off roasting his own beans on the counter a handful at a time. Black Velvet Espressoĭarren Silverman has the tiny cafe deal down to a tee with Black Velvet Espresso’s chessboard-tiled nook, tucked to one side of a big Exhibition Street office foyer. Here are our favourite tiny cafes and espresso bars in Melbourne. Luckily, the rise of the in-and-out, no fussing about espresso bar means there are a crop of great standing-room-only spots to grab your Melbourne coffee fix in a flash. But not without our coffee-there ain’t never no time for that. With Vent’s addition, the brewery says Union Collective is now 80 percent leased.We know this city runs on caffeine, but Melburnians are also a busy lot, bustling from one place to the next in such a tizz sometimes we don’t have a minute to stop and think. Vent wound up supplying coffee for the brewery’s AM Gold cream ale and Pajama Pants oatmeal stout. Walker said she first connected with Union Craft this past winter through a friend who told her the brewery was seeking a local roaster-collaborator. Most of the businesses, including Vent, are preparing to open by spring of 2018. Earth Treks is also building a rock climbing gym there with 10,000 square feet of terrain. So far, the collective is filling up: the Baltimore Whiskey Company, The Charmery and Huckle’s brand hot sauce are all relocating production into spaces inside the warehouse. The brewery is building out its own 50,000-square-foot headquarters next door, with plans to move there from its Woodberry location just down the road next year. The six-year-old Woodberry brewery bought 138,000 square feet of space at the southern edge of Medfield (near I-83) last year, with plans to create a hub for Baltimore-born companies and merchants. Union Collective is a “Made-in-Baltimore”-themed community headed up by Union Craft Brewing. “It’s just as much about the community and relationships that you build as the quality.” “It just puts down a lot of the pretension” attached to some coffee shops, she said of her design. She said she hopes to achieve a similar “garage feel” in Medfield. While living out west, she worked for a coffee roaster in Reno that converted an old tow garage into a functional shop. Her company became the in-house roaster for Argosy Café in 2015. She moved back to Maryland from the West Coast in 2012, and worked at Spro in Hampden from May 2012 through 2014. Walker has worked in Baltimore’s coffee scene for years, and has 11 years of experience in coffee altogether. In addition to serving coffee and baked goods, Walker also plans to showcase local artists’ work. For food, Walker plans to offer Baklava and Greek butter cookies, made with her own family recipes, and locally made pastries. Customers will be able to sit at picnic tables or stools at the espresso bar, with room for up to 45 people.ĭrink options will include espresso drinks, nitro cold brew, coffee “mock-tails,” Chemex pour-over coffee and Aeropress coffee.
The shop will be designed to let in lots of natural light though a glass door and two skylights. The company’s new 1,900-square-foot café will be situated at the foot of what was once a loading dock for the warehouse at 1700 W. “The whole idea of the ‘Vent’ name is that people can come and let out their frustrations and worries, and just breathe and take in something better,” Walker said in an interview Wednesday.
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