Filter-brewed coffee is certainly gaining popularity in Australia. Many more customers are ordering filter coffee, or if they’re not game to try something new, they’re certainly asking lots of questions. Despite watching Americans on television drinking bowls of filtered coffee, Australians have never really been inclined to follow suit, instead, choosing to drink mugs of steaming hot cappuccinos topped with mountains of firm froth in our local cafes, or settling instead, for instant coffee.
A few years ago, at the Wicked Sunday Coffee Festival in the Docklands, St Ali had a tiny 3x3m stall in an inconspicuous corner spot. While every single stall holder was handing out free lattes, St Ali were working their clover hard and serving beautiful, bright filtered coffee. Customers who had lined up were upset that there was no milk and they couldn’t get a latte there. It seems a long time ago, but I believe that was the start of the black coffee movement in Melbourne.
In the past 7 years, we have been exposed to quality coffee beans. No longer feeling the need to roast dark to hide defects, lighter roast profiles have developed. With these lighter-roasted quality beans, grew a longing to taste everything the bean had to offer. Filter coffee provides this avenue to taste an incredible range of flavours. It allows us to embrace all that coffee is without feeling the necessity to hide its intensity and bitterness in milk.
Working in a venue which offers a wide range of coffee beans and roasters, it’s always a thrill when someone says, ‘I’ve already tried this beans for filter coffee and I really enjoyed it. Do you have something different for me to try this week?’ Melbournians are experimenting, opening their palates to new experiences and educating themselves in the world of coffee and just how much this tiny bean has to offer.
It won’t be long now, before the first ‘filter only’ bar opens in Melbourne. And I can’t wait.
coffeeheadmelb 