Dose Expresso

This place did not disappoint! It was promoted as the best coffee in Melbourne and that's a tall order when I haven't yet had a bad coffee. That being said. It was well-worth the visit and I'll be returning. The staff was amazing. Super helpful and offered free sparkling water while I waited for my coffee (which took no time at all). The coffee was great and it's located in a little alley way behind a barber shop. It's a bit hidden so don't despair if you don't immediately see it. You line up outside the windows. There's also some interesting wall art to check out while you wait.

Heard positive reviews of their coffee, however, my partner and I preferred their milk based house-blends over their single origin. On a happier note, the staff were exceptional! We arrived quite late in the afternoon and they provided amazing and timely service:)

Being from Sydney we've been told Melbourne coffee is superior, after coming to this place I will have to agree this is true. The pastries were also amazing, buttery flavour yet not over powering, and the service was super friendly. I am definitely coming back here again when I visit next ♥️.

Today, we went to visit a true specialty coffee institution in Melbourne – Patricia Coffee. The menu was simple, yet exquisite: an espresso blend made from two origins – San Vincente from Huila, Colombia 🇨🇴 and Nensebo from Sidamo, Ethiopia 🇪🇹. The filter coffee was a single origin – Kenya 🇰🇪 Gondo from Murang’a county. During my first weeks in Melbourne, I have already enjoyed many outstanding coffees. Most of them were cultivated and processed by well-known producers. Today, I would enjoy three outstanding coffees, each produced by several hundred smallholders. While Brett went for the Kenyan filter coffee on ice, I have chosen a magic with the espresso blend from Colombia and Ethiopia, followed by the Kenyan filter coffee. The ice coffee came in a stylish metal hip flask. The fully transparent ice cube 🧊 had smoothened edges and its big size perfectly cooled down the coffee without diluting it. The magic came with a beautiful visual contrast between the coffee and the milk. Taste wise, the espresso cut nicely through the milk, which gave a beautiful smooth texture and a high sweetness. The filter coffee was clean and sweet. The 560 smallholders from the Kiriti Farmers' Cooperative Society (F.C.S.) have done a terrific job. It is said, they pick the cherries and bring them to the factory that same day for selection and separation, as hand sorting happens before depulping begins. The ripe cherries are processed using fresh water from the local Kananahu stream, and the coffee is then dried under the Kenyan sun on East African drying beds. It is beautiful to see, that unknown smallholders can produce equally tasty coffee as well-known rock-star producers. A big thank you also to the friendly barista team from Patricia Coffee: they have been very welcoming, and we had a great chat about the workflow in a busy café. That was very insightful. See you soon.