But his coffee-roasting project, Disciple, always held a special place in his heart. So, it made sense that he decided to sell those cafes and focus on roasting full-time. He likens Disciple’s tiny warehouse HQ, on a backstreet just off Sydney Road, to a “coffee cellar door”. Here, Shaw wants to simplify things and make coffee the hero.
It’s not exactly minimal, though. The menu features eight to 10 different espressos every day, plus pour over options priced anywhere from $5 to $200 or more, for those serious about coffee. Every cup is served black to let the beans’ characteristics really shine. There’s no dairy or plant milk at all – if you’re after a latte or flat white, you’ll have to go elsewhere.
It’s also worth noting that you won’t find any disposable takeaway cups here – either bring your own or have your coffee in, served from ceramic mugs that Shaw makes by hand. They’re also available to purchase along with bags of beans and coffee-making equipment.
There are a few light snacks too, all made in-house, which have included curried-egg-inspired heart-of-palm rolls, spicy ginger-macadamia biscuits, and “peace cookies” made using a ’60s-era recipe passed down from Shaw’s mentor.
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