Melbourne boasts an abundance of café choices that can enchant even the most dedicated caffeine enthusiasts
Woven deeply into Melbourne's essence, caffeine has long coursed through the veins of this vibrant Australian city. With its cobblestone alleyways and hidden gems, Melbourne boasts a staggering array of cafes that number well above a thousand. With only two days to explore this caffeinated paradise, I decide to embark on a sensory journey in pursuit of the perfect brew.
Opting for a guided excursion to delve into Melbourne's coffee tapestry, I booked a walking tour led by a knowledgeable local. The tour, starting at Tulip Coffee, introduced me to Monique Bayer, the passionate founder of Walk Melbourne. Savouring a meticulously crafted single origin and a robust house blend espresso, Monique gently unveiled the rich history of Melbourne's coffee culture, tracing its origins back to the 195s with the iconic Pellegrini Espresso Bar-a legacy brought forth by Italian immigrants infusing the city with their profound love for coffee. The Italians' indelible influence catalysed a coffee revolution, paving the way for a proliferation of expert roasters and skilled baristas in the early 200s. Today, Melbourne stands as a coffee connoisseur's haven, where the alluring aroma of freshly brewed espresso dances through laneways and spills onto bustling streets. Amidst this caffeinated symphony, as I indulged in various espresso creations, my palate gravitated towards the comforting familiarity of the house blend complemented by a hint of milk, embracing the city's love affair with coffee-one fragrant sip at a time.
A PLETHORA OF PASSION
Hailing from Tasmania, the industrious Bayer curates around three tours weekly, meticulously orchestrating bespoke experiences for small groups of no more than ten individuals. The genesis of her guided tours can be traced back to a leisurely café expedition with like-minded coffee enthusiasts in September 2012, sparking the inception of her immersive walking adventures.
Immersed in the ambrosial world of coffee, I found myself savouring a potent single origin espresso, a departure from my usual cup of joe. As Monique divulged the emerging predilection for filter coffee-a gentle brewing method that intrigued my taste buds-she promised to introduce me to this nuanced approach during our escapade. The art of coffee filtration, she explained, unfolds like a scientific exploration, offering an array of techniques to unlock diverse flavours and aromas. Monique's insatiable quest for hidden local treasures unearthed gems like Bean by Workshop Bros, discreetly marked by a modest overhead sign, and Industry Beans, celebrated for its trendy ambiance and revered for concocting velvety Aussie Flat Whites. In her relentless pursuit of culinary marvels, she unveils these well-kept secrets, enriching our expedition with tantalizing discoveries at every turn.
COFFEE LOVE
Immersed in the vibrant tapestry of Melbourne's coffee culture, I found myself navigating a world of tantalizing options tailored even to those adhering to a paleo diet. The allure of butter coffee, touted for its purported benefits of heightened vitality and drive, beckoned from establishments like Patch Café in Richmond and Seedling in Flinders Lane, promising a unique caffeinated experience. Enlightened by Monique's insights, I learned that a true Melbournian's relationship with coffee hinges on quality, with subpar brews failing to captivate discerning palates. Amidst the lively chatter of coffee aficionados, terms like cupping, siphon, AeroPress, and pour-over resonated across the eclectic coffee shops lining our path, each method a testament to Melbourne's fervent coffee affair.
Our sojourn led us to Maker, where I indulged in the intricate art of filter coffee, opting for the elaborate cold drip variant-a meticulous 12 to 24-hour extraction process that accentuates the bean's essence while tempering bitterness. Here, I unearthed the enchanting novelty of frozen coffee, a departure from the conventional iced coffee of my homeland, where coffee is customized, frozen, and preserved until beckoned for consumption.
In Melbourne, coffee transcends mere refreshment; it is a sacred ritual, where reverence for the brew and the bean intertwine seamlessly. As the day unfolded with myriad caffeine-infused revelations, this latest discovery stood as a crowning jewel, a testament to a city that embraces coffee with a sanctity unmatched elsewhere.
(Awarded the "Best food writer in the country" by the Indian culinary forum, WACS and the ministry of Tourism, Rupali Dean writes on food and travel.)
