Batch espresso
Editorial
If the friendly banter is to believed, the rivalry between the Kiwis and the Aussies is almost as big as that between my fellow Scots and their English brethren south of the border. Well, just in case things turn serious, someone should warn the Australian front that there is a small and extremely successful invasion front right in the heartland of Balaclava's bagel belt.
Batch Espresso has been doing a roaring trade on what is one of Melbourne's most crowded coffee strips, Carlisle Street, for several years now. Set up by Jason Chan of Brunswick joint Ray, it's not hard to see why things are going so well. For one thing, the coffee demonstrates absolute supremacy in my book, and they do use the Supreme bean.
Whether you plump for a rich and strong espresso or creamy latte complete with a silver fern floating atop, the consistency and flavour is unrivalled. Chan takes things seriously, and commissioned his own one-of-a-kind Slayer espresso machine in order to achieve his exacting standards.
The joint oozes cool, from the quirky staff to the brick-a-brac style that sees cute wooden chairs on a checkerboard floor, Kiwi paraphernalia everywhere and a road sign cum plant pot hanging upside down on the wall. The menu changes regularly but the old favourites remain, including the outstanding avocado and feta mash with coriander, and the hearty potato hash with spinach and cornichons, corned beef and poached egg.
Stephen Russell, October 2010
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