Elixir Coffee Roasters Fratelli Blend Review: A Versatile Espresso Blend from Brisbane

 Do you remember the café-hopping trip I shared a while ago in Brisbane, Australia?Among those stops, one that I introduced with particular enthusiasm was the Australian roaster Elixir Coffee Roasters, a long-established brand founded in 2007. I even bought three bags of their coffee beans right in the shop—haha. In many Australian cafés, roasted coffee beans are displayed in glass cabinets almost like roasted snacks. You can browse and pick your favorite beans the way you might choose nuts or trail mix. It’s actually quite a unique shopping experience. Not only do you get exactly what you see, but once you place your order, the staff will pack the beans fresh for you on the spot, ensuring they’re within the optimal tasting window. You can basically take them home and start brewing immediately.

While I was in the shop, I quickly became intrigued by their signature house espresso blend, Fratelli Blend, which has been a staple there for years. Fratelli means “brothers” in Italian, symbolizing the idea of harmony and unity—different flavor “brothers” coming together to create an unmatched and distinctive flavor bond. Since neither their website nor my conversation with the staff revealed the exact composition of the blend, I didn’t dig too deeply into the details. But I have to say, the Fratelli espresso blend is truly unique.

At the café, I ordered a Flat White made with this blend. The cup had a bold yet refined profile—complex but balanced. The mouthfeel was rich and full-bodied, with a gentle hint of citrus acidity. Overall, it leaned toward a softer balance with a pronounced sweetness. After just one Flat White, it was clear that this blend would be highly versatile in different coffee drinks.

When evaluating a veteran roaster like Elixir Coffee Roasters, the best approach is often to try their long-standing house espresso blend. These blends are usually adjusted seasonally with different single-origin components to maintain the desired flavor profile. For cafés that have maintained a strong reputation for years, the real core competency lies in roasting consistency and flavor stability—these factors are almost decisive. The Fratelli Blend even won Bronze medals at the 2019 Sydney Royal Fine Food Show in both the Espresso and Latte categories.

Once ground, the dry aroma of the beans carries strong notes of nuts and chocolate. Despite being roasted to a medium level, the coffee still carries an impressively high sweetness that wraps around the aroma, making the overall flavor profile feel extremely comforting and approachable.

Naturally, I started with a shot of espresso. The crema was outstanding—thick, rich, and beautifully structured. On the palate, there’s a lively brightness that plays between gentle acidity and dark chocolate. This is followed by a pleasant sweetness and a subtle bitterness that leads into a lingering aftertaste. Toward the finish, the sweetness expands even further before the cup closes with a clean and balanced ending. Overall, the flavor progression is powerful in the beginning, softer and smoother in the middle, and long-lasting in the finish.

The aroma carried by that crema is also wonderfully rich and inviting. Because of that, this blend really shines in milk-based drinks, so I made both a Flat White and a Latte to see how the flavor changed with different milk ratios.

In a Flat White, where there is less milk, the coffee character becomes more prominent. The nutty and chocolate notes appear clearer and more defined, giving the drink a slightly cookie-like flavor profile. This was also the drink I had ordered in the café itself. From the first sip, the flavor opens with a molasses-like richness, followed by dessert-like aromas reminiscent of honey and malt, and then finishes with a smooth caramel sweetness.

When prepared as a Latte, the profile shifts noticeably. It becomes more creamy, with gentle almond-like notes, accompanied by a very smooth caramel sweetness. The overall flavor leans toward a softer and more balanced profile. Personally, I think it works even better as a latte—the layers remain clear and expressive, yet the texture feels milder and more approachable.

In addition, I also tried brewing it as both a hot Americano and an Orange Americano. One of the biggest advantages of this blend is its incredible versatility. Even when paired with orange juice, the coffee’s presence remains strong and distinctive.

At its core, the blend is defined by a syrupy body and moderate acidity. The flavor opens with a molasses-like richness, gradually gathering notes of honey and malt along the way. With such solid sweetness and mouthfeel, even a simple Americano carries a pleasant, gentle citrus brightness, which lifts the otherwise classic nut-and-chocolate profile and makes it feel much more lively and dynamic.

The Hideout Specialty Coffee Brisbane | Best CBD Coffee Spot for Office Workers (4.9⭐ Reviews)

 Before I realized it, a full week had already passed since I arrived in Brisbane. Honestly, when it comes to the lively core of the CBD, you can get the hang of it in just three days. A friend of mine who lives in Spain once told me that lying on the grass is a “mandatory course” here. So I did—sitting on the lawn with a bit of middle-aged rebellion that definitely doesn’t belong to the stereotypical “blue-haired retiree.” Around me, people were zoning out, reading books, or lying down scrolling on their phones. Living under the open sky, using the earth as your floor and the heavens as your roof—this kind of carefree ease feels like a form of self-kindness. The unspoken rule? Nobody’s allowed to make me work.

And yet, in the end, between sightseeing on public transport and fully committing to lawn-mode, I chose a third option: heading back to the hotel to grab my laptop, then making my way to the State Library to use the Wi-Fi and write. Yes—this very article was written inside the library. Even though my life is far less hectic than it once was, I still find myself constantly negotiating between rest and productivity, searching for some inner equilibrium. I’ll admit it—I don’t always handle it well. I feel conflicted, sometimes even guilty, as if I’m wrestling with an internal voice that’s never quite satisfied with me.

Today, I want to shift gears and step into the everyday rhythm of Brisbane’s office workers, and explore what a café designed to serve them looks like. That brings us to The Hideout Specialty Coffee, located at Ground Level, 340 Adelaide Street, Brisbane City QLD 4000.

Hideout is a relatively young local coffee brand, founded in 2020—right before the pandemic hit. With strong support from the local community, it grew from a small café into a much-loved Brisbane staple. In addition to the Adelaide Street location, they opened a second shop in 2024 at 100 Edward Street, just a short walk away. Both locations are squarely focused on serving Brisbane CBD professionals—right in the city’s beating heart.

The Adelaide Street café sits on the ground floor lobby of an office building, so its operating hours naturally follow the rhythm of the workday. Most of the customers are people who work in the building itself. The lobby becomes the café’s built-in “soft furnishing”—an open, airy layout that puts the spotlight firmly on the coffee, while still preserving the warm, neighborhood feel of a community café. Think of it as an office worker’s morning tea spot.

What’s especially impressive is its reputation. In an environment where there’s no culture of “leave a five-star review for a freebie,” Hideout still manages to earn a 4.9 rating from over 500 Google Maps reviews—that’s genuinely rare.

The menu design is also quite intentional. It almost nudges you to talk to the baristas when ordering, as detailed information about the beans isn’t fully listed. Instead, you’re encouraged to ask. That happens to align perfectly with my own habit—I love chatting with baristas about the beans they’re using. It’s a valuable and enjoyable exchange, and one of the best ways to feel closer to a café.

How busy is it here? Let me put it this way: I spent about four or five minutes talking beans before placing my order, and when I turned around—boom—a full queue had formed behind me. I was mildly embarrassed for a second, wondering where all these people suddenly came from.

Hideout makes excellent use of its space. After ordering, you’re given a numbered stand and then find a seat. By blending the café seamlessly into the building lobby, they’ve created multiple seating zones with different vibes. Under the shelves near the entrance, there are wall-facing seats—perfectly introvert-friendly. No views to admire, sure, but for office workers grabbing a quick break—and especially for those who prefer minimal eye contact—this setup offers maximum psychological safety.

Further inside, there are standard two- or three-person tables that feel a bit like a company pantry or break room. Near the elevators, you’ll find small round tables with a more relaxed atmosphere, each topped with the day’s newspaper. Honestly, the fact that they still offer a coffee-and-newspaper experience alone deserves applause. There’s something deeply satisfying about sipping coffee while flipping through the paper.

At the very back of the bar, there’s also a separate enclosed room. On regular days, it serves as a quieter seating area, but it’s also used as a classroom for coffee experience workshops held on weekends. Near the entrance, the walls display detailed information about these courses. You can tell they’re genuinely invested in building a community for coffee lovers—helping more people enjoy, understand, and appreciate coffee on a deeper level.

The beans here are roasted by Zest Specialty Coffee Roasters, a brand that originated in Melbourne but now primarily roasts in the United States. I ended up diving deeper into Zest because I was completely won over by the milk coffee made with their house blend. One line from their website really stuck with me:
“No shortcuts on the road to optimal flavor.”

The café uses Zest’s flagship blend, Corcovado, which is a powerhouse combination: washed Colombia Tolima, washed Guatemala Huehuetenango, and natural Brazil Labareda Bom Jesus. I chose this blend for a flat white. Initially, I expected a bold, heavy body—but the result was completely different. It was incredibly smooth, soft, sweet, and beautifully balanced. An absolute dream for milk-based coffee. The flavor reminded me strongly of a Swiss Toblerone chocolate bar. That single sip sparked my curiosity about Zest as a whole. No wonder they’ve expanded from North America all the way to the Southern Hemisphere—seriously impressive.

One more thing worth mentioning: in Australia, you’ll almost never see “Americano” on a menu. The long black has largely taken its place, though the two aren’t made the same way—despite many cafés now preparing Americanos in a long black style.

I always thought long blacks were strictly hot drinks, but this trip changed my mind. Many cafés now offer iced versions, so at Hideout, I ordered an iced long black. The presentation will look familiar to anyone used to iced Americanos back home: the espresso and ice water are served separately. You can smell the espresso first, even take a small sip, before pouring it over the ice water. When the hot espresso hits the ice, it cools instantly, helping preserve volatile floral and fruity aromatics—creating a flavor experience distinct from hot coffee.

For my iced long black, I chose a Colombian Huila thermal shock washed coffee. I can’t remember the last time I tasted such a pure, vibrant expression of washed Colombian acidity. It was electrifying. Bright, crystal-clear notes of cherry and plum up front, transitioning into a fuller body with hints of milk chocolate, and finishing with a gentle brown sugar sweetness.

A seriously memorable cup.

Coffee Anthology | A Heavyweight Stop in Brisbane, Ranked No. 8 in the World’s 100 Best Coffee Shops

 The World’s 100 Best Coffee Shops ranking is often regarded as the “Michelin Guide” of the global coffee industry. In the 2025 list, Australia once again secured an impressive number of spots. Among the cafés that made it into the top ten, Toby’s Estate in Sydney claimed the No. 1 position, while Proud Mary—my very first stop after landing in Melbourne—ranked fourth.

Today, I want to talk about the café that took eighth place: Coffee Anthology, located at 155 Charlotte St, Brisbane City QLD 4000. If you’re planning a trip to Brisbane and you genuinely love coffee, this is an absolute must-visit.

A CBD Icon with a Multi-Roaster Philosophy

Coffee Anthology sits right in the heart of Brisbane’s CBD. It’s best known for its multi-roaster collaboration model, offering a rotating selection of beans from both Australian and international roasters. On top of that, the café serves excellent food and pastries, making it a true one-stop destination for both coffee and dining.

They open daily at 7:30 a.m. and operate until 3:30 p.m., with earlier closing times on weekends (2:00 p.m.). Even so, the place is constantly packed. No matter when you arrive, there’s almost always a long line at the bar—something that’s actually quite rare to see in Brisbane. And honestly, it’s kind of exciting.

Finding the Café (and Being Blown Away by the Space)

One nice thing about Brisbane’s street-facing buildings is that the street numbers are huge and easy to spot. Coffee Anthology is housed inside a classic white building, and there’s barely any obvious signage outside. But once you find No. 155, don’t hesitate—just walk in.

The space is massive. Half of the ground floor belongs to the café, while the other half serves as a public walkway, subtly divided by lush greenery acting as a natural screen. Inside, the café is split into three separate bar areas, each with its own brand and menu. Depending on whether you’re ordering coffee or food, you’ll need to choose the appropriate counter.

Three Bars, Three Experiences

• Front Bar – Coffee Anthology
  This is the main coffee bar, where you order espresso-based drinks.

• Middle Bar – The Whisk
  This is where you order food and pastries, with seating nearby.

• Back Bar – Fika
  A takeaway-focused guest coffee bar featuring rotating international roasters.

Coffee Anthology regularly invites well-known roasters from around the world, and the Fika bar becomes a true “guest coffee station.” For coffee lovers, this is one of the best ways to explore the global specialty coffee scene in a single visit.

A Design That Truly Impresses

This was my first time visiting a café with such a large, open, tiered architectural layout—and I was genuinely stunned. Once you understand the design logic, the flow makes perfect sense. The movement of people is carefully guided within the space, creating the feeling of three independent cafés coexisting within one large structure—connected yet distinct.

Since I was already there, I obviously had to try all three bars.

Espresso at Coffee Anthology

At the front coffee bar, the design beautifully echoes the building’s arches. The high ceilings create an open, relaxed atmosphere that instantly puts you at ease.

For this rotation, the espresso menu featured four different options. If you like to plan ahead, Coffee Anthology regularly updates their bean list on their official website.

Their house roasting brand, The Maillard Project, supplies the café’s standard blend. This blend combines Brazil, Nicaragua, and Papua New Guinea, aiming for classic chocolate and caramel flavors while maintaining cleanliness and balance. It works well for both black coffee and milk-based drinks.

I ordered a flat white, and I loved that dine-in orders use a single cup size—perfectly suited for a flat white. The integration was excellent from the first sip to the last. The milk texture held beautifully, temperature control was spot-on, and the flavor delivered rich milk chocolate notes with a smooth, creamy mouthfeel. Toward the finish, a gentle caramel sweetness emerged. Incredibly satisfying.

A Bright and Juicy Long Black

I also ordered a single-origin Ethiopian natural Aricha, roasted by Offshoot Coffee from Perth. Founded in 2018, Offshoot is a highly respected Australian roaster known for sourcing rare and distinctive coffees while maintaining clean, consistent results. They roast on a Loring S15 Falcon, which uses hot air as the primary heat transfer method—known for its stability and precision.

I chose this bean as a long black, and wow—instant wake-up call. The cup opened with extremely bright stone fruit acidity, followed by a surge of sweetness that pushed the profile toward a jammy character. Acidity and sweetness danced together throughout, with absolutely no bitterness. It was refreshing, vibrant, and incredibly clean—almost like a very full-bodied pour-over disguised as an espresso drink. I was hooked.

The other two espresso options on the menu included a washed Guatemala Santa Clara SOE from Primary Coffee in Sydney, and the Maverick Blend from Brisbane’s Cavalier Coffee Roasters, a Costa Rica–Ethiopia–Brazil blend. Discovering new roasters through a single café visit is always a pleasant surprise, and this front bar truly feels like a coffee “blind box”—you never know what you’ll get next time.

Food at The Whisk: A Benedict Like No Other

Moving on to the middle bar, The Whisk handles all food orders. One important thing to note: dining is not allowed in the coffee-only areas, so once you order food, you’ll be seated nearby and assisted by staff.

As someone who absolutely loves Eggs Benedict, I almost always order it when it’s on the menu. And I can confidently say this is the most creative and memorable Eggs Benedict I’ve had so far.

Here, the dish uses a flaky pastry shell as a hidden “container.” Once you break into the two perfectly runny eggs, the experience is already incredibly indulgent. But there’s more underneath: thick-cut mushrooms (with optional bacon or smoked salmon), followed by layers of spinach and braised leeks. Somehow, it even carried a hint of wok hei—a surprising but delightful touch. The hollandaise was also unique, infused with dill, adding a fresh and aromatic twist. Absolutely delicious.

Mushroom on Toast (For Fellow Mushroom Lovers)

I also ordered the Mushroom on Toast, because yes—I’m unapologetically a mushroom lover. This dish features a house-made waffle with truffle butter, a special coffee-infused cream sauce, forest mushrooms, and a runny fried egg. Every bite was deeply satisfying, with rich layers of flavor and incredibly juicy, tender mushrooms. Comforting yet refined.

The Guest Coffee Bar: A True Hidden Gem

Finally, let’s talk about one of the biggest highlights of the entire café—the guest coffee bar at the back. I like to think of it as a “curated roaster blind box.” Every visit brings a new lineup.

This time, the featured roaster was Calendar Coffee from Ireland, founded in 2018. I’ve been a long-time fan of Calendar, and many specialty coffee lovers are already familiar with their work. I chose an Ethiopian Guji Buku Abel, a natural heirloom variety—one I’ve enjoyed many times back home as well.

The barista who brewed my coffee happened to be Chinese, and after chatting in English for a while, we naturally switched to Mandarin—an unexpectedly warm moment. The brewing experience felt very intimate: freshly ground coffee was offered for smelling before brewing, and the slow conversation with the barista made the large space feel like a small neighborhood café.

The dry aroma was explosively sweet and juicy, bursting with tropical fruit notes. In the cup, it was vibrant and refreshing, with bright citrus and berry acidity, exceptionally clean and crisp. Honestly, the perfect summer pour-over—and one I absolutely loved.

Sustainability Matters

If you order takeaway coffee from the back bar, there’s one more meaningful detail worth sharing. Coffee Anthology participates in the Simply Cups program, Australia’s first and largest paper cup recycling initiative. Millions of cups have been diverted from landfills and given a second life. Near the entrance, you’ll find a dedicated recycling station where used cups are collected and transformed into new sustainable products.

Final Thoughts

This visit to Coffee Anthology was truly a standout experience. I spent an entire morning there, completely immersed in food and coffee. It felt less like visiting a café and more like attending a curated exhibition—from espresso to brunch to pour-over.

The success of a café isn’t just about consistent quality. It’s also about how well it integrates its upstream and downstream resources, building strong collaborations and creating reasons for customers to return again and again. Coffee Anthology does exactly that—and in doing so, it energizes the entire local coffee ecosystem.

If you ever find yourself in Brisbane, don’t miss it.

Fonzie Abbott Coffee Review | No. 70 on the World’s 100 Best Coffee Shops 2025

 When people talk about the “Michelin Guide” of the coffee world, The World’s 100 Best Coffee Shops always comes up. This annual ranking releases a fresh list every year, and it’s something I personally keep a close eye on. It has also become one of my go-to references whenever I travel to a new country and start mapping out which cafés I have to visit.

Australia, of course, is a paradise for coffee lovers. Beyond Melbourne—the widely recognized “coffee capital of the world”—cities like Brisbane, where I’m currently based, have also become major contenders on the list. So on this trip to Australia, I’ve made it a point to visit several cafés featured in the 2025 World’s 100 Best Coffee Shops ranking. Naturally, that makes the titles a bit simpler this time—haha.

Today’s spotlight is on the café ranked No. 70 in the 2025 list: Fonzie Abbott, located at 40 Fox St, Albion QLD 4010.

Getting around Brisbane is refreshingly easy. Public transportation is well developed—and the best part? A bus ride costs just AUD 0.50, basically the same as taking a bus back home. One thing to keep in mind, though: buses here don’t announce stops and won’t stop at every station automatically. You’ll need to keep an eye on your map and press the bell before your stop to signal the driver. I took Bus 301 directly from the CBD and got off right near the café—super convenient.

Fonzie Abbott’s black, vintage-style storefront is instantly recognizable. The entire building belongs to the café, and I’m a big fan of this bold, industrial aesthetic. Just be sure to check the opening hours—most cafés in Australia close surprisingly early. Sleep in a little too long, and you might miss your coffee altogether. 😄

The moment you push open the door, it feels like stepping into a Western saloon. Inside, the rhythmic beats pulse through the space—thump thump thump—totally my vibe. I couldn’t help but start moving along with the music.

Most of the space is dedicated to seating, divided into indoor and outdoor areas. One thing worth mentioning is that Fonzie Abbott strongly encourages online ordering, both on their website and in-store. Honestly, this feels very familiar to anyone used to scanning QR codes to order. Their online menu even includes photos for every item, which is a thoughtful and well-executed touch.

In the official World’s 100 Best Coffee Shops award description, Fonzie Abbott is introduced like this:

“Fonzie Abbott offers a haven of specialty coffee, delicious food, and a vibrant atmosphere. Tucked away in an edgy, rustic setting, with a welcoming park just across the street, they’ve earned their reputation as the area’s best.”

While the wording may sound a bit understated, I couldn’t agree more. This area is far from the skyscrapers of the city center—it’s deeply rooted in the neighborhood and woven into the everyday lives of Brisbane locals. There’s very little tourist energy here; instead, it’s a go-to brunch spot for nearby residents.

At its core, Fonzie Abbott revolves around two main pillars: coffee and food. There’s a coffee bar (with some craft beer as well), plus a fully equipped kitchen. That said, the ventilation seems… questionable—the entire space was filled with that unmistakable aroma of an American burger kitchen. 😆 I initially thought the second floor was also seating, but when I went upstairs, I discovered it was a barbershop. Somehow, that only amplified the retro vibe.

How could I come to Australia and not order a Piccolo? 😄
As usual, I asked whether I could choose the beans—nope. The Piccolo here is made exclusively with their house blend. The barista pointed me toward the black bag on the shelf.

Curious, I checked the blend myself: a medium roast combining Brazil, Papua New Guinea, and El Salvador, using both natural and washed processes.

A Piccolo is traditionally built on a ristretto base—espresso extracted with less water, resulting in a more concentrated, sweeter shot with lower acidity and bitterness. This is topped with finely textured steamed milk and typically served in a 100 ml glass. The goal is to highlight the espresso while enhancing smoothness and sweetness.

To give you a sense of scale, I even compared the cup to my fist—the opening was just slightly wider than the space between my thumb and index finger. It’s tiny. A true short milk drink, somewhere between pure espresso tasting and a milk-based compromise.

But wow—this one packed a punch.

The aroma was soft and inviting, with notes of caramel cream. The first sip, though? Pure chocolate. A dense, powerful body that hit instantly, yet stayed impressively clean. Drinking it honestly felt like taking a shot of tequila—small, intense, and instantly intoxicating. Coffee buzz, slightly tipsy. Totally exhilarating.

A Journey of Coffee Aromas

Now let’s talk about the food.

I ordered Eggs Benedict, which is always one of my personal café favorites. That said, cafés abroad have a hundred different ways to reinterpret this classic—and this one was no exception. Two perfectly poached eggs served with spinach and sourdough. The key move? Break that runny yolk first. The rich yolk spilling over the spinach and bread—one forkful straight into your mouth—and the texture and flavor are simply incredible.

And don’t waste the hollandaise sauce. I love using the remaining sourdough to “wipe the plate clean.” The chewy bite of the bread paired with the richness of the sauce? Pure bliss.

I also ordered the Turkish eggs, which felt like a refreshing change. If you ever get tired of Eggs Benedict, this is an excellent alternative. It features soft eggs paired with herbed Greek yogurt and chili butter, served alongside toasted bread. The flavor layers are bolder, and the textures shift beautifully between soft and firm, making each bite more playful and satisfying.

Strong recommendation: dip the toast into a mix of runny yolk, yogurt, and chili butter. It’s dangerously good—comforting, rich, and deeply addictive.

If Fonzie Abbott is a reflection of what Brisbane’s coffee scene has to offer, then it absolutely deserves its place on the world stage.

Bear Bones Coffee Roasters Brisbane | Inside an Australian Roastery Supplying 350,000+ Cups Weekly

 No matter where I travel to explore cafés, roastery cafés are always one of my personal favorites. This front-of-house café, back-of-house roastery setup doesn’t just let you sense the sheer production capacity of a roaster—it also allows you to understand their flavor philosophy through each cup of coffee. It’s a far more immersive café-hopping experience. Of course, you won’t necessarily catch a roaster at work every single day you visit, but when you’re standing in a space filled with multiple large roasting machines, their capability speaks for itself.

Today, I want to talk about Bear Bones, located at 2/66 McLachlan St, Fortitude Valley QLD 4006, Australia. There’s a small side story here too—this was technically my second attempt. The first time, I showed up to a locked door. But when a café is truly good, you don’t just give up on it that easily.

Most Australian cafés open very early and close around noon or 1–2 p.m. Add in nearly a two-hour time difference, and you’re basically forced to become a morning person. Thankfully, I’m on a healthy schedule these days—sleeping early and waking up early. Australian cafés have honestly cured my insomnia and my habit of sleeping in.

Before getting into my experience at Bear Bones, let’s briefly talk about the brand. Founded in 2013, Bear Bones has remained rooted in this very Fortitude Valley location for over a decade. Over the years, it has grown into one of Australia’s leading specialty coffee roasters, supplying beans equivalent to more than 350,000 cups of coffee per week to its partner cafés. Beyond roasting, Bear Bones also offers comprehensive, from-farm-to-cup training programs, while actively supporting direct trade sourcing and sustainable agriculture.

Because of this, you can really feel that Bear Bones is primarily B2B-focused. The café itself functions more like a community-facing window serving the local neighborhood. Although it’s only about 1.3 kilometers from Brisbane’s CBD, the area still feels slightly tucked away—in a good way. The street is quiet and relaxed, very much part of everyday local life.

When I visited, the café was already fairly busy, and it was obvious that many customers were regulars. Most cafés abroad are pet-friendly, and community cafés in particular have a special charm—you’ll often see dogs coming and going. As a fellow dog lover, this instantly helps me connect with locals. Blending in becomes effortless, and of course, I get to enjoy the simple joy of petting dogs while drinking coffee.

When ordering, I stuck to my usual habit and asked whether there were multiple beans to choose from. The staff enthusiastically showed me detailed bean cards, which let me make my choice based on origin, process, and flavor notes. That level of transparency really matches my personal café style.

I chose an espresso blend called One Eighty. Interestingly, the in-store card downplayed origin details and instead focused more on the story behind the roast and the cupping experience. While reading it, I felt a stronger emotional connection to the roaster—less technical, more human and lifestyle-oriented. That was a genuinely refreshing and fun touch.

Later, while reviewing Bear Bones’ website, I learned that this blend is actually a combination of natural-processed Brazilian coffee and washed Colombian coffee. The story behind the name draws inspiration from skate park legends—specifically the 180-degree spin, a smooth, iconic move that transforms something ordinary into something extraordinary, much like a perfectly executed ollie. This blend aims to express bold creativity, finishing with a sense of balance and control.

I ordered it as a long black, and wow—it delivered. Rich, full chocolate notes paired with bright yellow-fruit acidity came together in the cup. Honestly, this didn’t drink like a long black at all; it felt like a straight-up, punchy espresso. The acidity leaned toward yellow lemon, while the sweetness reminded me more of caramel. Pretty impressive—and yeah, it definitely had that adrenaline-rush vibe, just like skateboarding.

I also tried another in-house staple, the Day Dreamer espresso blend. This one combines washed and natural coffees from Central & South America and Africa. Its story carries a quietly motivational message: there’s no room for daydreaming here—only focus, discipline, and strength. The profile is balanced, smooth, and boldly flavored.

I chose this blend for a flat white, and honestly—it was excellent. Right from the first sip, I got a rich toffee sweetness, almost like everything had melted into a single piece of candy, followed by soft milk chocolate notes. A truly comforting, beautifully integrated cup.