Allow me to introduce you to Clark St Coffee’s Public Coffee Bar.
Clark St launched this space last week, and its here they will showcase their coffee, and dedication to sustainability and quality. As a coffee enthusiast, I appreciate the ability to visit a roasters headquarters, and meet with the people who work behind the scenes to turn those little green beans brown. Going straight to the source means I can acquire accurate information about the beans origin, and how best to brew them.
Designed by Projects of Imagination, this large industrial style space is saturated with natural light, and has hints of green that soften its concrete surrounds. There’s a training station, cupping table, sample roasting corner, and some delicious traditional Brazilian treats. Today’s offerings included the Pao De Queijo’s (cheese balls with crunchy crusts and fluffy centres), and mini orange cakes inspired by the Bolo De Laranja’s consumed by the Clark St team while on origin trips.
On the coffee menu was the Wallflower blend, Mastermind blend, and a Guatemalan for espresso. Filter coffee wise, there was the Cost Rican Finca Tono batch brew, the Kenyan Gatina as v60, and the Brazilian Pedra Branca as a reserve option. If you’re into tea, then you’ll be glad to hear they have a reserve range sourced from Chamellia.
What’s great about this brew bar, is that you can take coffee flights that allow you to compare and contrast a selection of coffees, and learn both how and why each differ. This is a calibre of education I appreciate from a roaster. It’s transparent, informative, and delicious – all at the same time.
Visitors also get a chance to watch work in progress, and predictably, I didn’t waste a minute getting a preview of both the Diedrich CR25 & IR5 in operation.
A huge thanks to Tim for the chat, and the entire team who carefully and meticulously did what they do best.
The Public coffee bar is open from 7:30 am to 3pm weekdays, and located at 73 Crown Street Richmond.