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It seems like there's never been an easier time to open a café in Sydney. Commercial agents would have you believe that any space could be the next big espresso bar. With the shift of classic shop-front retailers to web-based merchants, there has never been more “ideal-for-café” spaces available.
There's a lot to be said for this basket-shaped brew method - it gives us brilliant clarity of flavour, and easy enough to do while you're still sleepy.
Our head roaster Daniel May took off on his first solo sourcing trip in March 2018.
Single lot coffees are our favourite way to experience diversity in coffee. By singling out a particular region, varietal or processing style we can better correlate these things to flavour.
Junji has high hopes for the next World Aeropress Championship and wants to share his tricks. As with all of our brew guides, we at Mecca believe in the dual power of data and heart to nail your coffee every time.