WHC-123

It’s quite lucky I spose that most melbourne spro bars open late, like 7am.

Our morning started late, very late, stantion, too many drinks, again.

I should I say cafes not spro bars, because in essence that’s what 90% of them actually are, they are full service cafes (please wait to be seated style) with full menus, lots of food and great coffee, NOT trad spro bars like we know in Sydney, market lane and the final step are trad spro bars however, nothing wrong with the differrence, just an interesting observation.

Dukes coffee roasters, our first stantion of the day, awesome panino breakfast, a flawless shop set up. Joper roAster and second generation mistral, spro was pretty stantion.

On to our cupping at market lane coffee with our old mate Toshi, a big thanks to the guys here for a great time, and some awesome coffees.
These guys are bangin some un-homo milk, tastes like rice bubbsies, maybe it’s your thAng, throw in some organic Panella and your in 3/4 strong flat white heaven, or should I say “magic” heaven - Snap!

Panella - un processed rAw sugarcane

Then monk bodhi dharma was our next stop, another micro roasterie using a tiny diedrich. Melbourne has do many micro shop roasters.
Shortest riz in Melbourne and a strange long blAck very lime and peachy at the same time.

Il fornaio, lunchtime, serving sensory lab coffees, great, good, awesome, bestest rissotto and gnocchi in Melbourne, greAt buzz and style.
Tried some COE BrAsil as filter.

Back to Market lane to say goodbye to the guys, a quick spro too.

Proud Mary, and Nolan blew us Away with his hospitality, he brewed us some Ethiopia nekisse as drip and siphon to contrast, also two kinds of cold drip, and a plethora of riz-bombs and longblAck’s, wow!
6 groups of synesso just sets the tone for this epic cAfe.

Movida for dinner, trad Spanish tapas, Melbourne landmRk foodie uhotspot, and many a heated discussion about the rear vs front legs of pigs and how they relate to taste and muscle/fat density of said legs, WTF!

And that’s day 2