One in a Million Coffee Brisbane Review | 89+ Point Specialty Coffee & Best Pour Over Experience

 Today, I’m continuing my Brisbane café-hopping series. Every stop on this coffee-scented journey feels like a small harbor for the soul. Music knows no borders—and neither does coffee. If you want to quickly connect with a city and truly blend in, there’s no better place than a local café. Step inside, order a cup, chat with the owner or barista, and just like that—you’re in local mode.

This time, I’m sharing One in a Million Coffee, located at Unit 16/25 Figtree St, Yeerongpilly QLD 4105. They also operate a roasting facility called Blue Sky, at 9/25 Lerna St, Woolloongabba QLD 4102, Australia.

Before visiting One in a Million, I actually went to the Blue Sky roastery the day before. It used to be a café with the roastery at the back—but I ran straight into a closed door. So when I finally ordered at One in a Million, I couldn’t help but “complain” a little. The barista explained that Blue Sky is no longer open to the public. I mentioned that their website still showed Saturday opening hours, and she laughed and said those are no longer public hours either—it’s now staff-only. That also explains why Google Maps no longer lists business hours.

The tricky part is that Blue Sky’s Google Maps listing still has a ton of photos of drinks and the space, which makes it easy to assume it’s still a café. It isn’t—so don’t make the same empty trip I did.

One in a Million is very close to Yeerongpilly Station, and you can get there directly by train. No worries—everything’s just a few cents anyway, haha. Just don’t forget to tap off after getting off the train; the card readers on the platform aren’t very obvious.

The area itself is lively and feels like a core community hub, with restaurants and supermarkets all around. One in a Million sits as a small standalone shop inside a mixed-use mall—not super eye-catching—so keep an eye out for its side signage when navigating on foot. Or you can just pin the huge Woolworths nearby. Honestly, it’s my favorite supermarket in Brisbane—the prices are unbelievably friendly. Definitely worth stopping by after your coffee, especially since it’s literally right across the way.

The café itself isn’t large—it feels like a neat, box-shaped space. Shelves are lined with various Blue Sky roasted beans and some branded merchandise. Before coming, I’d already spotted their Treehouse Blend on the website, mainly because I loved the illustrated packaging. That bag has to go on my wall.

Treehouse is Blue Sky’s flagship, year-round espresso blend: a medium roast combining natural Brazilian and washed Rwandan coffees. It’s designed to work beautifully for both milk-based drinks and black coffee, delivering classic notes of chocolate, caramel, and hazelnut spread. For the past two years, this blend has been the backbone of their espresso program. The philosophy behind it is to strike a perfect balance between modern lighter roasts and more traditional darker profiles—easy to drink, yet layered and expressive.

Like many classic espresso blends, it includes natural Brazilian coffee. To keep things distinctive and seasonally fresh, they regularly rotate washed coffees from Central America into the blend. This approach helps maintain consistency throughout the year while still creating subtle differences among otherwise similar blends. Previous seasonal components have come from Nicaragua, El Salvador, and Mexico, regions known for their gentle, balanced profiles that complement the richness of a blend.

I ordered a flat white made with the Treehouse Blend. Australia these days… well, even flat whites are starting to come in small and large sizes—this one was edging toward latte territory. Still, the coffee held onto its bold, full-bodied character. It was delicious, with notes of vanilla, cream, and even a hint of ice cream aroma. Seriously good.

They’re very supportive of home espresso brewing. During internal testing at the roastery, they actually dial in their blends on common home machines to ensure quality outside of commercial setups. Because of that, their beans perform smoothly and reliably whether you’re using a café-grade machine or a standard home setup.

I also grabbed a muffin. Australia’s love for sweets is already legendary. The sweetness was fine at first, but once I hit the caramel-filled center—boom. Very tasty, but for someone like me who isn’t big on overly sweet desserts, it was a bit of a sugar overload. Still good, though.

Behind the bar, a large blackboard listed the pour-over options for the day—which immediately made my heart happy. Of course, I had to order one. I chose a washed Ethiopia Sidamo, brewed using the Ceado Hoop dripper. Some cafés back home use it too—I even own one and have written a full review on it.

The Hoop features a “large ring surrounding a small ring” design. At the center is a cylindrical extraction chamber for the coffee grounds, surrounded by a circular outer space that functions like a water reservoir. During brewing, water isn’t poured directly onto the grounds. Instead, it’s poured into the outer ring, then seeps into the inner chamber through 12 evenly spaced holes around the cylinder—creating a kind of lateral infusion. No need to spiral-pour or control flow rate. You just add water and let it do its thing.

Because of this, once the barista finishes pouring, she can move on to other tasks—and even brew multiple cups at once. It’s called “hand brew,” but honestly, it gives off strong batch coffee vibes, haha. Once brewed, the coffee is served in a sharing carafe with perfectly marked volume lines—easily enough for two people. You’re handed an IKEA glass and invited to pour for yourself. Drinking pour-over like this in Australia? Absolute bliss.

And wow—this Sidamo was outstanding. The Ceado Hoop is impressively consistent. The first sip was incredibly juicy, bursting with red fruit intensity. A whole spectrum of berries exploded across the palate. Clean, silky, and beautifully rounded from start to finish.

Since I’d taken the train all the way out here, I obviously had to buy a couple of bags of beans. The barista asked how I liked the pour-over—well, buying the beans is the best answer, right?

These days in Brisbane have been genuinely joyful. Those moments of feeling local sneak up on you—like when I tap off the bus, raise my hand, and say “thank you” to the driver, just like everyone else does. Or when I return my empty cup to the sink at the bar and the barista thanks me sincerely. Or when we joke together about how Australian coins are huge yet somehow worth less—and we all laugh out loud.

Those are the moments when you realize: you’re in it.