As Newcastle’s coffee culture continues to grow at a phenomenal rate, our curiosity and knowledge grows, too.
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In the beginning of 2018 Weekender commissioned Newcastle food and drink writer Nathalie Craig to find out what local baristas, roasters, coffee lovers and cafe owners thought was the “perfect cup”.
Read more on the perfect cup:
The question was intentionally open-ended - Was it the best cup you ever had? The best cup you make every day? The best coffee memory of your life?
We cast a wide net, as the coffee community is a hugely diverse group of people on both sides of the counter.
The answers reflection the complexity, the knowledge and in some cases, pure emotion, of Newcastle’s coffee culture.
Among our favourites was the response of Bec Bowie, the owner of Estabar: “When I’m having a cup of coffee it’s a license to stop. It’s a moment of stillness while the rest of the world carries on”.
ADAMSTOWN
Petra McLoughlin, owner, Pekarna, Adamstown. “When I do have time to sit down and have a coffee, I make sure there are no interruptions, I make a fresh flat white and sip it while it’s hot. People over-explain what makes a great coffee, for me it’s pretty simple: freshly ground beans, the right temperature, strong and smooth on the palate.”
BROADMEADOW
Jenine Cahill, head trainer, Crema Coffee Garage, Broadmeadow. “Mine is the short black I make first thing in the morning. I have my first coffee tucked back up in bed – the best coffee is always the first one of the day and enjoying it snuggled under the doona.”
GEORGETOWN
Natalia Carter, owner, United Speed Cafe, Georgetown. “My perfect cup of coffee is a silky, soy cappuccino at the correct temperature and shared with people I love. Coffee brings people together and it’s the perfect excuse to catch up with friends and family more often.”
HAMILTON
Hunter Samuel-John Dillon, barista, Suspension Espresso, Hamilton. “I like my coffee to be extracted perfectly according to the blend I am using to bring out its ideal flavour profile. I drink my coffee with milk and usually with ice depending on the weather. There’s nothing like an iced cold latte on a hot morning, or a beautifully made latte on a cold one.”
“Making coffee is a passion. When made, a coffee can be as unique and personal as the barista’s fingerprint or signature. Many steps contribute to my final product. It is not simply a coffee, but a relationship between myself and the person I am serving. It starts from the moment the coffee is ordered until the final sip is taken."
- Sam Tsolakis, owner, The Village, Newcastle.
Megan Fenwick, manager, Rolador, Islington. “The perfect time for making coffee? Just before the morning rush, so 6am. You can really dig your heels into making a silky coffee both taste and look incredible. Perfect coffee to pour? A flat white in a tulip cup. The shape lends itself to a gorgeous, unbroken crema and wicked latte art just seems to happen in a tulip.”
KOTARA
Garth Buchanan, co-owner, Mr. Sister Coffee, Westfield Kotara. “My perfect cup of coffee is anything but perfect. More often than not, perfection is boring to me. Coffee has layers, complex layers. Sometimes a memorable coffee is simply your morning flat white on an average day of work. Other times, it’s a high scoring cup of excellent espresso, that sets you back a small fortune but tastes somewhat superb, prepared by the best barista, with quality treated water, and an exceptional roast. Let us not expect perfection, rather enjoy each moment either shared by ourselves or with friends, family.”
MAYFIELD
Daniel Fitzgibbons, owner, Portafilter, Mayfield. “An extra short ristretto made with dark roasted beans. I’m not a fan of the light roasted stuff. I say “no thank you sir” to floral notes and acid. Punchy chocolate and toffee characters are what my palate prefers, and the darker and more viscous the better. My tastes have evolved: 22 years ago I drank a cappuccino with one sugar; now I’m on the strong stuff. I’m at the cafe six days a week and usually slurp down five to eight short ristrettos each day. Unquestionably the best one of the day is always the first.”
Hamish Brown is the co-owner of Locomotive in Mayfield and Newcastle. “My ideal coffee is the second or third (or fourth) one. It is brewed skilfully and respectfully, and enjoyed in good company.”
WICKHAM
Tara Hagan, barista, Darkhorse Espresso, Wickham. “My ultimate cup of coffee is a double shot iced latte that I enjoy from a glass jar that was originally filled with honey from a friend’s backyard, on my way to work in the car as the sun rises”.
