Sensory Lab, Melbourne

Coffee is a science.

Usually the sort of cafés we frequent are those that are outside the city centre, hidden in suburbia where rental is more affordable. Even when we discover excellent coffee haunts within the city, they are in tiny standalone outlets. So it’s rare to find a decent espresso bar cum “brew laboratory” in a departmental store, to say the least.

Sensory Lab Roastery, an Australian roaster headed by Ross Quail, has its retail outlet in David Jones at Little Collins St. This is our first coffee stop in Melbourne, and initially we had trouble locating the place as we were looking out for a more “indie” kinda venue.

The clean lines of the shop help lend an authentic laboratory-like ambience to their quest to experiment with “the world’s best beans, from rare single origins to award winning green beans.”

Their bean of the day is a single origin Costa Rica Finca Fidel. If you’ve only had blends for your espresso, do try a single origin for a more distinctive flavour. Our flat white and cappuccino are smooth and chocolatey. What better way to kick-start our Aussie café-hopping adventure than with these easy-to-drink cups?

Sensory Lab Roastery是我們在澳洲拜訪的第一家咖啡館。
它位於市中心Little Collins St. 的David Jones百貨公司裡頭，
比起其他隱藏在郊區的咖啡館，地點方面佔了很大的優勢。
它除了是一家咖啡館外，同時還是“沖泡實驗室brew laboratory”哦。
像我們拜訪的當天，他們就有一些workshop在進行，
以致我無法嚐到他們的手沖咖啡，算是小小的遺憾。
既然沒有手沖咖啡我們就點了一杯flat white和一杯卡布奇諾。
當天espresso用的豆子是當品Costa Rica。
口感順滑，些許的巧克力味，還蠻不錯的。
不過味道方面會比起我們喝慣的來得輕些。