You may not know this about me, but I’m a sucker for a striped awning. Anyone clever enough to attach one to the outside of their cake shop/patisserie/boulangerie/espresso bar (because that’s where you always seem to find them) has a good chance of piquing my interest. And if it’s a sunny Saturday morning and I’ve ‘forgotten’ to have breakfast before Senhor R and I go out for coffee, your chances increase exponentially.
Thus ‘La Banette’ has always been referred to by me as ‘the place in Glebe with the yellow striped awning’. I don’t spend much time in Glebe because I find the coffee to be as it is in Newtown – a few brilliant places dotted here and there, but you gotta know where to look. And while in Newtown I have a fairly good idea (Campos, Vargabar Espresso, The Old Fish Cafe, Berkelouw Books), in Glebe I have no clue. And I’m usually too damned lazy to find out.
So I never realised it was a patisserie, boulangerie and café, let alone the second in a series (the other is in Avalon). After visiting, a quick Google reveals that the owners, Vince Luong and Uyen Le, have garnered acclaim all over for their interpretations of French classics. And it’s no surprise.
The interior is small but artfully arranged with bench seats and tables down one side and pastries, cakes and breads wherever they will fit. The selection is impressive and, to my mind, not at all on the expensive side. On our first visit we pick up a rustic sourdough baguette for something like $3 and grab our standard coffees to have in. The baguette isn’t as sourdough-y as I like it, but it have terrific crunch factor. The coffee is good. Very good. Good, rich crema, latte art which I can take or leave in real life but can’t get enough of for blogging. On our next visit we order croissant and a danish and they are divine; so buttery, rich and flaky I could eat ten.
The procedure is to order and pay at the counter before you sit down and the staff will bring your order out to you, or you can get it to go. They purport to be a bakery, not a cafe and thus although all the coffee comes with real saucers, cups and spoons the food comes in bags, boxes and on doilies. They request that you dispose of them yourself (they have bins) and I take no issue with this but if I have one criticism it’s that this policy seems wasteful. However, in the face of some of the best pastries I’ve had in my life and golden delicious coffee, this seems a small thing.
So, what less-than-subtle sign is guaranteed to pique you interest in a place?
La Banette
18 Glebe Point Road, Glebe 2037
(02) 8095 9688
7:00am – 6:00pm Monday – Friday
While it might be a common occurrence for other food bloggers, it’s not usual for me to receive invitations to, well, anything. So when the folks at Campos asked me if I’d like to come check out The Cupping Room above their flagship store in Newtown, it’d be an understatement to say I was excited, especially since it had been on my to-do list since forever.
When I arrive at 5 to 3 on a Saturday, it’s hot and crowded and I can’t move for the customers. I’m not surprised, it’s one of the reasons I don’t come here that often, but when my partner in crime arrives, she’s shocked. ‘It’s as if there aren’t any other coffee shops in Newtown,’ she marvels. Well, for some, that may be true. We elect to wait outside. 10 or so minutes later we’re led through the crowd to the back of the store, up the steep stairs lit by a single dangling light bulb. Like an old-time speakeasy, a panel in the door slides open and a pair of eyes peer out. ‘Two?’ Asks a voice. We nod. We enter.
The space is pitch black save for a long wooden table, stainless-steel edged and lit by a line of spotlights. Our host, Todd has laid out 6 small bowls of coarsely ground coffee for each of us to ‘cup’ or taste. Cupping, he explains, is standard practice for roasters all over the world. The idea of cupping is that because you’re removing all the variables inherent in brewing coffee, you’re leveling the playing field and you really are just tasting the coffee. Each step of the cupping is usually given a score and that’s how a coffee is chosen by buyers.
Latte glasses of water and metal spoon glint in the light as Todd explains the process. The first step, he says, is smelling each grind. We inhale each cup (well, not literally, but you know what I mean) and leave the descriptions to the expert. Next, Todd lets the coffee steep in 93° water for 7 to 15 minutes. We then break the ‘crust’ of grounds that has formed on the top, careful to expose rather than destroy the crema. Once we’ve ‘crusted’ each cup we are to taste each one in turn without speaking – this is the time to form our initial impression. Each coffee must be taken with a single, sharp sip from our spoon. Todd makes a loud definitive ‘slurp’ with his, practically inhaling the brew but we’re more timid.
Afterwards we take our time though the 6 grinds, which have been set up in a very deliberate order, and we discuss the flavour profiles of each one. Todd says there’s no wrong answer here and encourages us to describe the coffees. I find this very difficult to do, but as soon as he mentions a flavour, for example ‘citrus’ or ‘earthy’, I find his description fits what I’m tasting, and it’s more than just the power of suggestion.
The coffees we taste are:
Indonesian Toarco Jaya – a solid, well rounded base.
The Ethiopian Lekempti – fruity, lemony. Yum!
Panama Emporium – I’m not sure how to explain this, but I don’t like it. It reminds me of that nauseous feeling of having had 5 or 6 coffees.
Colombian el tiestro –I liked it but I don’t remember much else about it.
Kenya Gethumbbwini – Very strong and zesty, like lemon peel.
Supermarket coffee – tastes like nothing.
Campos cups a variety of beans every day in their warehouse to maintain the consistency of their signature blend, ‘Superior’. They will roast on a Monday, cup in a Tuesday and adjust the ratios accordingly on a Wednesday, and this cycle continues each day. Visiting coffee plantations and tasting their crops has been recreated in a much more pristine and theatrical setting here at the cupping room. I ask what coffee producers would think of their gleaming setup and he admits they’d probably find it pretty bizarre.
The Cupping Room
193 Missenden Road,
Newtown NSW 2042
(02) 9690 0294
Sessions Tuesday to Friday at 7:30 and 2.00pm
Saturday’s at 8:30am, 1:00pm and 3:00pm
Killing two, three or possibly even 10 birds with one stone has always been my bag. Thus I’m always on the lookout for good coffee and, simultaneously, good cafés to feature on Corridor Kitchen. So when I noticed a partially constructed hole-in-the-wall coffee bar on Redfern Street about a month ago, I have to admit I started stalking it.
I was looking up City of Sydney planning applications that very day to try and figure out when they’d get permission for outdoor furniture – I figured that’s when they’d open. I walked past most days ‘just to check it out.’ Soon a tantalisingly nonspecific ‘coming soon’ sign materialised. I checked out other cafés, but I wasn’t interested in any other cafés. I wanted to check out Coffee tea & me.
Then one morning I walked by and miraculously, it had opened. And, true to form, I didn’t have my camera on me. Blast! I grabbed a coffee anyway and it was pretty damn good. Campos, which contrary to popular opinion is not the best coffee in the whole of Australia but does ensure a level of barista training and screening that few brands adhere to.
I returned a couple of days later. The place looked like a hipster paradise with only enough floor space for coffee and sandwiches. As the Redfern Street area continues to gentrify with the likes of Baffi and Mo, Eathouse and Pitt St Diner, it’s hardly a surprising location for a teeny-tiny espresso bar.
Coffee tea & me is literally on a bus stop and next to a hardware store. It’s easy to spot its scattering of battered vintage school chairs, bicycle seat bar stools and laminate tables to perch on. I was there around 8am and not surprisingly most orders were takeaways. It’ll be interesting to see what the vibe is like on weekends.
The coffee was good, syrupy and golden as I’ve come to expect for Campos. The two guys working there were friendly as a clump of eager takeaway customers awaited their coffees. Overall I was impressed and will definitely return.
Coffee tea & me
93b Redfern Street,
Redfern NSW 2016
(02) 90087121
Monday-Sunday, 6:00am – 6:00pm
So by now you probably know the macchiato is my current coffee of choice. I love an espresso or a ristretto, but a few too many black-coffee-on-an-empty-stomach days on a Portuguese holiday kinda cured me of the habit, as did my frugal nature; $3 or more for a shot of coffee with no additions just seems like bad value. A macchiato is also a bet-hedging drink; the milk tempers a short black which may or may not be brilliant, hiding any extra bitterness it may have. Here’s a list of 3 places I think make a great one (in no particular order).
1. Plunge Coffee, Summer Hill
This had been on my wishlist for ages and I wasn’t disappointed. Sitting on a street that real estate agents would describe as ‘funky’ and local council marketing would describe as ‘a village’, it’s a nice place to sit and there’s plenty of seating. The coffees here are beautiful and taste as good as they look. A bit steep at $3.50 but the milk is silky smooth and so is the flavour. They use coffee alchemy coffee.
Plunge Cafe
48 Lackey Street,
Summer Hill NSW 2130
(02)9799 9666
www.plungecafe.com.au
2. Le Grand Café, Clarence Street
The café in the foyer of Alliance Française sells scrummy looking pastries by Bécasse and does more substantial food as well, but I’m more interested in their coffee. All coffees are $3, unless you prepay and buy a bunch at a time and then the work out at $2.50 each. They use Allpress coffee which I like and their macs are not too long with a generous daub of froth. The service is good too.
Le Grand Café
257 Clarence Street,
Sydney CBD NSW 2000
(02) 9267 1755
http://www.afsydney.com.au/Cafe/Default.aspx
3. Single Origin Roasters, Surry Hills
This macchiato is so ridiculously expensive I considered not recommending Single Origin on that basis. It is also hipster paradise and only open on weekdays. That said for $4 you’ll feel no qualms about returning it if it’s not to your liking. I’ve been there quite a few times and have never had to. You also get a choice of beans if you so desire. The branding of this place is such that 250g bags are sold at 15 bucks a pop. Not so rapt on the tiny stools and tables either.
Single Origin Roasters
64 Reservoir Street,
Surry Hills NSW 2010
(02) 9211 0665
www.singleorigin.com.au
I have my Mum’s family to thank for my love of coffee. When I was a little kid, I loved eating a spoonful of froth off my mum’s once-a-week cappuccino after the grocery shopping. Then later, one by one, everyone bought espresso machines. When I was 16 I started drinking coffee in earnest, careful not to overdo it. Never more than one a fortnight, I vowed. Then I got my first job of any consequence at a coffee shop and became fascinated with the process of coffee making. How could I get my cappuccinos as good as Milan, my Serbian boss? That was it; I was hooked on coffee. And now I’m traipsing all over, looking for the best coffee I can find.
So when my aunt suggested the coffee roaster for a family get-together, I was more than happy to oblige. And when the owner Dan Fitzsimmons (a friend of my aunt’s) offered us a tour of the roasterie, I was excited. Another step in the coffee-making process revealed.
The Coffee Roaster was one of the first of its kind in Sydney, pretty obvious when you see their web address, www.coffee.com.au (don’t worry; the website is going to be updated soon). We go upstairs where the unroasted beans are stored and poured into the roaster. Dan starts by explaining how the coffee is stored in hessian sacks but says that there’s an increasing trend towards plastic liners and that it’s important to get as much of the dust and dirt out of the coffee as possible prior to roasting.
The coffee roaster uses a computer-run Chinook air flow coffee roaster which basically means the beans are roasted on a cushion of air. The system is computerised, and each roast is saved as a file which has been optimised in terms of a variety of variables (temperature, length of roast etc.) for the individual blend or even the individual coffee shop they are supplying. He contrasts this with other roasters who roast each batch more by sight, saying that he prefers about his method as once each coffee profile has been established it makes no difference who is in charge of the roast, they will just download the correct file and thus the result will be consistent.
Dan pours some beans into the roaster and selects a profile, the TCR22 for Café Giulia in Chippendale, a long, slow roast. Dan explains that this will cut out the acid or caramel notes and lead to a darker finish where a faster, hotter roast would leave you with a lighter, more caramel finish.
We move downstairs to watch the roasting process, and Dan contrasts The Coffee Roaster’s method with that often employed by roasters. Usually they’ll have around 6 blends roasted 6 different ways, and will have one person roast, store and top-up as needed while another person fills orders with them. He, on the other hand is storing the unroasted beans until orders are placed. Customers like café Giulia call up the day before they need a fresh supply and Dan and the team will roast the batch the next morning and deliver it immediately. The whole process is surprisingly quick; they can roast about 4 batches an hour. As the coffee cools he shows us the dust removed via the roasting process – a whole bin full!
On storing coffee – a hotly contested topic in barista/roaster circles – Dan says that they package their beans as soon as they have cooled in a bag which lets excess gas out but does not let oxygen in. Every time you open it you are letting in microbes and yeasts which feed on the coffee and quicken its expiry, so he recommends storing coffee in a vacuum seal container where you can suck all the air out, or in the same kind of bags they use, so you can squeeze it out. Keep your coffee out of the light and don’t worry about putting it in the fridge or freezer – you will just be refrigerating/freezing stale air. And his number one storage tip? Use your coffee up as fast as possible because as soon as it’s roasted it begins to deteriorate.
What obsessions run in your family?
The Coffee Roaster
380 Botany Road,
Alexandria NSW 2015
1800 806 200
www.coffee.com.au
We all have that New Zealand export we’d just love to claim as our own. It may be an actress, band, TV show or recipe. It won’t surprise you that my case, it’s a coffee roaster.
Allpress Espresso started in New Zealand, now has a roastery in Zetland, Sydney, has opened a café in London and is slowly spreading its brand to cafés all over Sydney. They even have an iphone app to help you track down their brews.
Much like Flint and Steel, Allpress Espresso in Zetland is a coffee roaster as well as a café, but in the case of Allpress, it’s more than a hole-in-the-wall. It’s all slick stainless steel, marble bench tops and sheets of glass, industrial-chic with a touch of retro fitting right into its Zetland surrounds. You can see right through the cavernous space to the roasterie and watch them work their magic on the beans. Or, you know, forklift sacks of coffee around. Whatevs.
It’s one of those places where I’ve never had a bad coffee but at the same time, the last few times I’ve stopped by it’s been less than stellar. I don’t know how to explain what I mean, but the coffee tastes ‘rushed’ these days. That said, I’m a huge fan of their Carmelo and City Espresso blends which I often buy for home use.
The focus may be on the coffee but there is also quite a good menu of things like pastries, sandwiches, cakes, artisanal breads and breakfasts like soft-boiled eggs with sourdough soldiers, avocado and ricotta. It’s the kind of food I’d refer to as ‘assemblage’ rather than cooking but that doesn’t mean it isn’t tasty.
Allpress is one of those places where you want to time your visit carefully. Like many of my faves its closed on Sundays. Unless you’re into waiting for a table, on a weekday, the pre-work coffee rush is a bad time to go, and on Saturday it’s not so great to show up in the morning as the breakky/brunch crowd takes over. I’ve had quite good luck at 2pm, but then again, maybe I should just learn some patience.
What NZ export would you like to claim as your own?
Allpress Espresso
58 Epsom Road, Zetland 2017
(02) 9662 8288
Monday-Friday 7:00am – 3:00pm
Saturday 8:00am – 2:00pm
Something you will never, ever hear me say about a café, bar or any other place is that it is ‘so Melbourne.’ I know what people mean when they say that. I can even see what they’re talking about in my mind’s eye. It’s some kind of kitch, bentwood chaired, astro-turfed, bicycle-wheels-dangling-from-the-ceiling, exposed-vintage-lighbulb-studded hole-in-the-wall with hipster clientele and fashionably–mussed student waiters. It’s zany. It’s ironic. It’s ‘more european’. But I refuse to use this term.
I’ve never understood the Melbourne/Sydney rivalry, mostly because it is so one-sided. People from Melbourne will always try and sell it to you, as if Melbourne invented any or all of the following things: coffee, hipsters, black clothes, laneways, graffiti. They’ll give you one million reasons why it’s better than Sydney. But Sydneysiders don’t give a damn, and I in particular don’t give a damn as long as the coffee’s good. We all like upcycled vintage sideboards, we just don’t talk about them all the time. Oh and p.s.- there ain’t no such thing as a long macchiato.
Klink Handmade espresso is the kind of café that would be right at home in Degraves street or equivalent, but I won’t hold that against them. You’ll find it in the foyer of the Gaffa gallery, housed in a strawberry ice cream coloured heritage building. It’s on Clarence street, near the astro-turfed Grandma’s Bar and a couple of other coffee places with good reps. There’s not a lot of room to sit, so if you’d prefer takeaway you can order through the window.
Klink, like The Kick Inside uses Golden Cobra espresso. I wasn’t disappointed with my macchiato as it came complete with a jug of frothed milk, just to be on the safe side. That was helpful as my coffee companion found her espresso a tad bitter and so ended up with a macchiato after all. Sit down coffee is expensive here- $3.40 for a macchiato. But it’s a good place for a quick coffee and a chat.
So, what’s an expression that drives you mad?
Klink Handmade Espresso
281 Clarence Street, Sydney 2000
(04) 1511 8505
Monday-Friday 7:00am – 3:00pm
What makes a subject blogworthy? In certain blogs, such as interior design, wedding, craft and food blogging, it’s the photos. There are very few blogs on these subjects that can successfully publish image-less posts. Recipe blogs will almost always feature photos (check out this popular wordless recipe) and even brief reviews of restaurants and cafés will feature pictures of the food and the setting. This makes sense, as in its current incarnation, we cannot smell, taste or feel things through the internet.
Images can illustrate a blog but also act as a kind of pornography. ‘Food porn’ is a common term these days, and a comment made by John on my last post got me wondering- should we be blogging the supposedly unblogworthy? Does only blogging the gorgeous, the visually appealing, the photogenic serve to undermine the genuine, ‘authentic’ feel blogging creates, making food blogs less like personal cookbooks and more like glossy food magazines? I know of a recent example in a certain wedding blog featuring so-called ‘real weddings’ as inspirations for brides which turned out to be a professional photo shoot complete with a six figure budget and models in place of the bride and groom. Hardly a real wedding.
Of course, I’m guilty of blogging only the beautiful. At one stage my recipe content was skewed heavily in favour of desserts, sweets being generally easier to photograph than savoury dishes. Once it expanded to include café reviews I wrote my own brief (cafés I would go to, newish, solid places with a focus on coffee) but soon realised I had an implied brief as well; cafés that would look good in photographs. I know this skews my content in a particular direction and perhaps leaves out some valuable examples of great places to get coffee. But at the same time, I appreciate good interior design and these are the kind of cafés I like to visit, so the implied brief is still a genuine one.
So when I came across this gorgeous description of a new Stanmore cafe ‘Paper Cup’ in Amanda’s blog, ‘the cake + the knife, a love story’ I knew I’d have to get there asap. In fact, I went the very next morning, keen to check out the new endeavor from Clipper Café’s Adriano Matteoni. I was not disappointed.
This place more than meets my self-imposed brief. Firstly, it’s easy to get their by public transport. Right next to Stanmore Cellars, Paper Cup is a 2 minute walk from Stanmore station, so I was there in a flash. Secondly, it has a very limited menu, which might sound like a negative but in many cases, communicates seriousness about coffee (and, as a former barista, is my own personal dream set-up). I’ve always been a big fan of simplicity and Paper Cup has only 5 items on their menu, with additional pastries should you feel like a sweet treat. And finally, the interior is small and bright, edged with exposed brick and crowned with a calculated tangle of red wiring and industrial shades. It’s cute, quirky and photogenic. Perfect.
I order a macchiato and sit. The staff seem very friendly and my caramel-y shot is brought out promptly with a carafe of water and a glass. I’m pretty thirsty as I rushed out of the house to get my caffeine fix as quickly as possible, so I drain the carafe. As I’m eavesdropping on a hideous-yet-I-can’t-stop-listening conversation between two inner-west helicopter parents, I gaze around the area. I’m just in the middle of planning my relocation to Stanmore when I realise my glass is being refilled from a fresh carafe. Service with a smile.
I go inside to pay, have a quick chat and snap a few photos. It turns out Paper Cup has only been open about a month and business is going well. I can see why. The coffee is delicious (they also do cold drip if you’re that way inclined), the decor is just the offbeat side of minimalist and the service is prompt and friendly. As I wind my way home on a caffeine high, past the iron-lace-edged terraces of Stanmore, I know I’ve found another great café to add to my ever-growing list of favourites.
Paper Cup
157/161 Cambridge St
Stanmore, 2048
(02) 9000 0000
www.papercupcoffee.com.au
Monday – Sunday 6:00am – 4:00pm
We’ve all been there. Eagerly awaiting that fist sip of coffee only to find a disappointing brew that can only be described as ‘that’s not what I ordered.’ It’s all too easy to criticise, saying you asked for ‘extra hot’ or ‘strong’ or ‘not too much froth’ but these are subjective terms. Wouldn’t it be lovely if someone would give you a user’s manual for the wank-fest that is coffee these days? Well, somebody has. Here are the five simple rules to get not only the correct coffee, but the best.
1. If you don’t want sugar, never, ever ask for ‘no sugar’.
I know many people do this to pre-empt the irritating, automated query that comes free with any takeaway coffee almost immediately after you’ve placed your order: ‘any sugars’? However, in a crowded, noisy coffee shop, no matter how good the barista’s ears, ‘no sugar’ almost always sounds like ‘one sugar’ and that’s what you will get, which will annoy you no end.
The reason every customer gets asked ‘any sugars?’ is to save us all from that all too common moment after a customer receives their small cap and asks ‘did you put the sugar in?’ and then the barista has to take the coffee, open it, add the required number of sugars, stir and re-lid it. This makes no sense at all because HOW ON EARTH WOULD THEY KNOW HOW MUCH SUGAR TO PUT IN?! So undergo the annoying automated query. You are saving, not wasting time.
2. Don’t leave the coffee shop, either literally or mentally.
It’s a bad idea to talk on your phone, listen to your mp3 player or just not listen for your order. It’s an even worse idea to expect to be served while you’re actually talking on your phone. This ensures grumpy service and its likely you’ll end up with the wrong coffee.
Although the number of people who take the wrong coffee is pretty miniscule it is hugely annoying, not only for the person who does it but for the customer who has to wait for a new coffee and for the barista who has to make their coffee all over again. Listening out for your order assures this won’t happen, as does keeping an eye on who ordered before you. Chances are when they collect their coffee, you’re next.
3. Know your order
It sounds so obvious, but you’d be surprised how many people don’t know what they order. I once had a guy come in and order three coffees: a macchiato and two lattes. What he actually wanted was a mug of cappuccino and a mug of long black. He didn’t even know how MANY coffees he wanted.
In a lot of cafés, the staff know all their regular customers’ orders. But if there is ever a new staff member who doesn’t know your order or you change cafés, you need to know what it is you order. So when someone asks you ‘what would you like today?’ it is not at all helpful to say ‘She/he knows’ or ‘my usual’ if you have never in your life seen the person standing in front of you.
4. Expect the barista to know what the coffee they just made is. Don’t expect them to know whose it is.
Once your coffee is made, if the barista yells out ‘large caramel cappuccino with two equals’ and that’s what you ordered, there’s not much point in asking ‘is that my coffee?’. The barista, in a flurry of making 25 coffees at once, will have no idea, he/she will only know what the coffee is as he/she most likely did not take your order. If you’ve been paying attention, you’ll notice the person who ordered before you just grabbed their coffee so it must be yours. Or you might notice you are the only person left in the coffee shop. Or you might notice that your order is so incredibly unique that no one else could have ever dreamed it up. A large-strong-half-skim-half-full-cream-Chai-latte-no-cinnamon-on-top-extra-hot, for example. That’s yours for sure.
5. Want stronger coffee? Reduce milk, don’t add shots.
The cheapest way to strengthen coffee is to reduce the amount of milk, not add more coffee shots. This little-known secret also inadvertently leads the barista to take your request more seriously. Why is this? Well, it’s because by asking for a small ¾ full cappuccino instead of a double shot small cappuccino, you are being particular and your order is memorable. This means that the barista knows if they get your coffee wrong you’ll return it, and so, to avoid this, they’ll make exactly what you asked for. You’ll also get their full attention so there’s less chance of mistakes.
So there you go. Truly, it is knowing how not to order your coffee that is the key to a) receiving what you ordered and b) it tasting delicious. Why? Well, a) because the barista will have a clear understanding of what you want and b) they will go out of their way to give it to you.
I bet you’ve all got something to say about café etiquette. What really irks you, chums?
There’s an interesting phenomenon when it comes to coffee in the Sydney CBD. It’s fast. It’s cheap. It’s abundant. It’s usually pretty good. But there’s not often time to blow your mind at 9:45 on a Tuesday morning. And come the weekend, going out for coffee becomes a daunting prospect as the men and women in suites retire to the inner and outer suburbs for a spot of R & R and CBD coffee more or less shuts down.
Another phenomenon is the ‘black holes’ all over the CBD. Sure, you’re spoilt for choice on the Surry Hills/CBD border, but what about Chinatown/Ultimo? I struggled to think of anywhere off the top of my head, but then, Ultimo never really occurs to me as a place to go for coffee. Until now.
There are a few well known ‘solid’ cafés in the CBD and Mecca is often cited as one of them. They now have three stores, one at 67 King Street, one at 1 Alfred Street and the newest addition in Ultimo at 646 Harris Street, just down from ABC studios in what used to be Gloria Jeans. Having previously checked out their King Street café I decided to give the Harris Street Mecca a go as it is sort of walking distance from my place and only opened last month.
The interior of Mecca is quite spacious so there’s plenty of places to sit, with polished concrete floors and sheet glass windows. The decor is sparse but welcoming, old-style wooden school chairs and polished black tables arranged in an orderly fashion. Not unlike Don Campos, the decor screams professional, but in this case with a touch of quirkiness.
We ordered and payed for our two macchiatos at the counter before sitting down. Our coffees came promptly and were a tad milkier than many macchiatos, but I never consider that a problem myself. The flavour was creamy and rich and it was nice to sit for a while and not worry that we were taking up a table. I’m used to the cramped cafés of Newtown and surrounds which are generally pretty tiny, not the kind of places where you could spend the whole morning.
Mecca also have a breakfast and lunch menu with various toast-with-stuff options for breakfast and sandwiches, salads and Panini for lunch, which all seemed very reasonably priced. There is also a liquor licence in the works. All in all a solid experience and I would definitely visit again.
What are your top picks for places to go in Ultimo?
Mecca Espresso
646 Harris Street Ultimo, 2007
(02) 9280 4204
Monday-Friday: 7:00am – 4:00 pm
Saturday: 7:00am – 3:00 pm
About me
Sharing easy recipes, hunting down the best coffee. Honest accounts, nothing too serious. Read more...As featured in…
Connect
Popular posts this month…
Sparkling Long Black posted on May 10, 2011 
The quest for Mex part 2 – Feisty Chicken Burritos posted on December 21, 2010 
Bake Sale vs. Cake Stall posted on August 30, 2013 
Review – Philips Saeco Intelia posted on January 10, 2012 
How not to order a takeaway coffee posted on March 15, 2011 
Stay caffeinated over Christmas posted on December 20, 2013 
Café review – Flint and Steel (Coffee Alchemy), Marrickville posted on March 1, 2011 
The Reformatory Caffeine Lab, Surry Hills posted on February 14, 2014
