Espresso at Pedro is made by a customised Slayer Steam machine, with beans from These Days Roasting and Maker Fine Coffee. The machine froths milk faster than any other, with a sweeter milk as the result of hotter steam. Non-coffee drinkers can opt for a cold-immersion-brewed chai.

To keep service fast, Pedro focuses on filter and drip coffee, with a 20-hour, cold-immersion coffee for summer.

Pedro Espresso is the Brewsville Group’s seventh venture, after Hard Pressed , From on High , Saint James Cafe , Small Print Pizza Bar and The Yorkshire Brewhouse in Melbourne, and Seven Point Espresso in New York.

Chef Jay Van Rhee, formerly of Hard Pressed and Seven Seeds , has designed two eco-conscious, vegetable-heavy menus: one “to stay” and a “lunch box” and “play lunch” menu-to-go for workers pressed for time.

Desk-ready packs include house-made dips with carrot sticks. Or choose the “El Cubano” – a Cuban-style grilled sandwich with orange-braised pork neck, Swiss cheese, pickles and Dijon. If you have time to spare, dine in and try the ricotta gnudi (gnocchi-like dumplings) with garden peas, shaved asparagus, refogado, corn reduction, beurre blanc and pecorino.

Also open for after-work drinks.