Espresso Room owner Michael Rose wanted to expand his successful Canberra operation to Sydney for years. And when the right space opened up in Circular Quay he grabbed it.
His fourth specialty-coffee outpost borrows some personality traits from the original, such as its compact size. While this venue is a little larger it has the cosy, intimate feeling of its namesake. The space opens up behind the central coffee bar, with quiet corners and worn leather couches for hiding away.
The coffee is from ONA Coffee House, Canberra’s largest specialty roaster. World barista champion Sasa Sestic and head roaster Sam Cora run the La Marzocco machines. Sestic also heads up ONA’s Project Origin team, which travels to coffee-producing countries to meet the growers and directly negotiate fair rates. This establishes a lasting relationship with the farmers and promotes sustainability in the industry.
The menu is simple; a few sandwiches and cakes that change daily. These might include black sesame and coconut cookies or brownies from Brickfields.