At Melbourne Café, making coffee is the heart of our business. We take this very seriously. For our team of baristas each cup that they prepare is a challenge. Every shot of espresso, each cup of café latte or cappuccino, requires concentration, energy and high standards.

We use a combination of coffee beans brought from South and Central America that boast a medium roasted, heavily bodied, well-structured and aromatic style. All of these characteristics give this coffee its unique elegance.

But more importantly, our coffee beans are freshly roasted, this means that they are not roasted until they reach their destination. They are imported quality coffee beans that are roasted every week in Chile, so that our customers enjoy the unique experience of tasting a freshly roasted cup of coffee – at its optimum aroma and flavor.

The beans are used to make the a variety of styles of coffee – including the popular latte, cappuccino, mochaccino, and machiatto.

A shot of espresso is the base for all of the Italian cafés that we serve. An espresso is one shot of fresh ground coffee, calibrated and pressed to perfection, which then goes through a high precision and high temperature extraction process, eventuating in a strong, heavy shot of coffee which produces a layer of coffee “cream”. The color of the coffee cream is like the color of a hazelnut and its texture is soft. The result is a strong aromatic coffee, with an intense flavor that mixes acidity with a touch of bitter chocolate at the bottom.

We apply the traditional espresso technique. This means that from this first shot our baristas create different cups of coffee Australian-style and with the most popular recipes – with soft frothy milk. The result – a perfect café latte or cappuccino, perhaps a work of art?

There are many factors that make a cup of coffee a serious drink. From making a perfect shot of espresso, to the right coffee machine, the barista, the mixture of fresh seeds and the way they are roasted and grinded.

Our team has been trained to use the same techniques that we brought from Melbourne. It’s a long training process that requires many hours and cups of practice. Once they graduate, our trainees can make many types of coffee, quickly and precisely.

So what differentiates us? It’s not just the thorough training and coffee knowledge, but also the passion and dedication that we put into preparing it. Our challenge is to always make your coffee drinking a pleasure and if we achieve that, well we’ll make you a new one that is just right for you – we want you to enjoy it!!

It is not easy to become a good barista, it is a multidisciplinary job, ¡but it is a lot of fun!