I was given the opportunity to tour Campos Coffee Melbourne, which has been operating in Melbourne since 2010. This year, they had a major makeover, and I recently posted about my first impressions of the beautiful new space. They have all the right tools to get the best from their beans, from their La Marzocco Strada and Linea, Chemex, Moccamaster, Aeropress, and Cold Drip.
My latest visit involved a guided tour by the very welcoming Miranda, who has been with Campos Melbourne since day dot. It’s no surprise that someone as personable as Miranda has lasted the test of time, and helped cement Campos’ presence in this coffee obsessed city. While Campos coffee may have its flagship roaster in Newtown, Sydney; the Melbourne team do roast their own single origin beans on a Diedrich machine, and package all their coffee here in Carlton. I actually spotted some Brazilian Cup of Excellence green beans ready for roasting. These award winning Brazilian beans are from Fazenda Mantissa, in the Minas Gerais region, and grew at 1050 – 1260 meters above sea level. Being a naturally processed yellow Catuaí varietal, this coffee delivers a cup full of sweet tropical notes, with hints of hazelnut. Once they managed to pull me away from the roaster, I was taken to what appeared to be a bookcase. Open Sesame! Miranda soon pulled on a book, revealing the bookcase was actually a secret door, and uncovered the Campos training room. Much like an excitable child, I was enthralled by the idea of a secret door, let alone a training and cupping room loaded with coffee gear. It seems the books were sourced from the second-hand bookstore across the road. I even noticed a Robert Dessaix novel, and once I connected all the dots, I realised he is the uncle of Brian and Matt Dessaix, the brothers behind Campos Melbourne, who are now back in Sydney. The training room is dedicated to hands-on learning, and the development of essential skills required for brewing that ideal cup, within an environment free from sensory distractions. It’s also within the training room that the Campos team cup and assess their coffee each day, for both consistency and quality control, and in effect are meeting the demands common to Melbourne’s coffee culture.
Most importantly, I enjoyed a long black made from Colombian Huila Del Monte AA beans. It had a rich body, with toffee sweetness, and notes of chocolate malt.
144 Elgin St
Carlton 3053 VIC