Clark Street Coffee
Clark Street Coffee started in Clark Street, Richmond, but eventually outgrew the building. At this larger space on Crown Street – opened in 2018 – the company roasts espresso blends for other cafes around Melbourne and shows off more specialised single-origin roasts for batch, filter and espresso.
The spacious public bar, cupping (tasting) lab and barista training centre is separated from the warehouse by large windows. Two-tier, bleacher-style seating topped with saddle-leather cushions encourages viewing of the roasting operation.
The industrial space is heavy in galvanised steel and polished concrete surfaces, but terracotta pots (by Melbourne-based ceramicist Shari Lowndes), greenery and walnut timber serving trays (by woodworker Hugh Makin) add warmth.
There are a few pastries and the like from Phillippa’s Bakery and Caulfield’s Arboretum Kitchen and Pantry, but otherwise, there are no distractions from the serious business of coffee. (Owner Melissa Floreani has been in the industry for more than 20 years.)
Clark Street runs weekend cupping classes, showcasing the coffee that the team has been working on each week. These classes are categorised by location (coffee made from beans grown at the same farm) and characteristic (such as washed coffee).