COFFEE COLOUR
WORDS BY MICHELLE BUCKLEY
Bessie Marks
Baristas—the soul of Melbourne’s illustrious coffee scene. They are the cogs that keep the coffee-grinding, milk-steaming wheels churning and the saints that keep the coffee addict’s heart aflame. What better way to find out what makes the perfect cup than by picking the brains of one of Melbourne’s baristas, Jess MacKay.
Our coffee orders are a reflection of who we are. From those of us who adore the flavour of the bean to those who love the process and ritual of sipping on a smooth cup of warm goodness. Perhaps you’re a weak latte-loving drinker, or maybe a slow drip kind of person. Coffee is the fix before work and the fuel that keeps us going. It’s a social experience and a personal pursuit.
So what is involved in playing such an important role in Melbourne’s coffee love affair? I spoke to barista Jess MacKay to find out.
Jess’s introduction to the coffee-drinking world started with a job at a local cafe on the Gold Coast. What began as a means to earn money quickly turned into a passion for the brew. After relocating to Melbourne, Jess sought out Padre coffee—a well-known and respected wholesaler in the coffee world whose locations include Brunswick East, South Melbourne and now Noosa. Jess has been serving up lattes, flat whites and long blacks to Melbourne’s coffee devotees since July 2017.
A hub for all things coffee, Padre is serious about the drink. The bright white-tiled cafe and roaster in Brunswick East (Padre’s firstborn) houses beans, roasting machines and staff that not only nail your coffee order but can also talk you through the process of achieving the perfect flat white. Padre’s walls are adorned with different types of take-home coffee contraptions and perfectly roasted beans-to-go. And the room is filled with that freshly ground coffee smell—delicate and simply delicious!
‘What began as a means to earn money quickly turned into a passion for the brew.’
As Jess explains, mastering the perfect pour is no easy feat, which is why Padre’s training process is extensive. For Jess, the first four months at the cafe were spent learning the ropes, from knowing how to dial the coffee—making sure the grind, dose and taste is perfect—to acquiring specialty coffee techniques including pour over, AeroPress and Chemex. A coffee connoisseur, Jess now helps run workshops and cupping sessions—the practice of observing the aromas and tastes of brewed coffee—where others can learn this fine art.
For those wishing to brew at home, Jess recommends pour over coffee—a method where you use a brewing system to pour hot water over freshly ground beans. As Melbourne’s coffee snobs will attest, it’s simple and effective and allows you to control factors such as strength and taste better than other methods. It’s also a cheaper alternative to an espresso machine, some costing upwards of $20,000!
And what if you’re no good at making coffee? Jess’s advice is simply to ‘start making coffee at home. It helps with the technique.’ Asking your local barista questions is also another great way to learn. After all, most of them love talking about coffee.
Like someone’s shoes, you can tell a lot about a person by their coffee order. ‘An extra hot long black’ and a ‘latte with skim milk and five sugars’ are just some of the interesting orders Jess has received. Despite what some may say, people have an ingrained way of knowing how their coffee should be. For Jess, ‘coffee is a very specific thing’ and one of the very things she loves about being a barista.
For those who want a truly unique and Melbourne coffee experience, like the countless tourists who frequent Padre’s South Melbourne location, Jess recommends ordering a ‘magic’. Relatively new on the scene and a Melbourne invention—a ‘magic’ combines a double ristretto espresso shot with three-quarter milk. It’s the perfect drink for those who love a bit of milk with their coffee and not a bit of coffee with their milk!
Sarah Gory
Padre Coffee
438–440 Lygon Street, Brunswick East 3057
Monday—Saturday 7am—4pm
Sunday 8am—4pm