“New Yorkers love a practical and high-speed coffee experience, and we’re bringing a little New York to St Kilda Road,” says Phil Gijsbers.
Melbourne coffee at New York speed is the focus at Gijsbers and his Brewsville Group’s newest venue, Pedro Espresso. In NYC for the opening of his first cafe abroad, Brooklyn’s Seven Point Espresso, Gijsbers saw just how much Melbourne and New York can learn from each other. Here, on a stretch of St Kilda Road in need of more cafes like this one, New York hyper-efficiency is the goal.
Espresso will be made by a new customised Slayer Steam machine, with beans from These Days Roasting and Maker Fine Coffee. The special thing about the Slayer Steam is the control it offers for frothing – it provides a creamier mouthfeel to the milk, and a higher perceived sweetness by using the driest-possible vapour, Gijsbers says. Non-coffee drinkers can opt for a cold-immersion-brewed chai.
“To keep service fast, we’re focusing on filter and drip coffee, with a 20-hour, cold-immersion coffee for summer,” says Gijsbers.
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.
For Pedro, 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.
If you fit into the latter category, expect desk-ready packs of 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, try the ricotta gnudi (gnocchi-like dumplings) with garden peas, shaved asparagus, refogado, corn reduction, beurre blanc and pecorino.
A liquor license is coming soon for after-work drinks.
Ground Floor, 608 St Kilda Road, Melbourne
(03) 9417 4441
Mon to Fri 7am–4pm
Sat & Sun 8am–4pm