Acoffee is almost blindingly luminescent. At first glance the warehouse roaster and cafe looks more like an Apple store than a coffee spot.
Co-owner Joshua Crasti renovated the old garage with his father, which involved an incalculable amount of white paint. Every detail is clean and bright, from the island espresso bench to the almost reflective white coffee packaging.
Transparency, clarity, and simplicity are the three guiding principles at Acoffee, which roasts its beans more lightly than is typical. A darker roast makes the flavour deeper and richer, while a lighter roast means subtlety and brightness. Byoung-Woo Kang, co-owner and director of coffee, and Australia’s 2014 cup tasting champion, worked as a barista at St Ali, but wanted to learn more about the process from start to finish.
Kang starting roasting at Market Lane Coffee in 2009, and then in 2016 ago, opened Acoffee as a wholesale coffee roaster in Port Melbourne, with no public access.
After delivering his beans, wholesale, to cafes Slater St. Bench and 580 Bench, Kang and the Bench team (including Tan, Crasti and Nick Chen and Clay Tobin) realised they had similar goals and decided to open Acoffee’s cafe together.
Apart from coffee, you can order matcha tea, one seasonal fresh juice, and pastries from Cobb Lane.
That’s it. Simple.
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