Mecca Espresso has unveiled its new Alexandria space, with upgrades that tie together the roastery, new-look cafe and workshop. “It’s been a long arc to the story,” says Mecca Espresso CEO Paul Geshos of the expanded space that has a mezzanine and long corridors through to the roasting site. “It’s funny that it’s intersected with our 10-year anniversary, because this kind of space is what we wanted to do originally.”
Mecca has already been roasting at the Alexandria site for four years, but the chance to take over and expand into the front of the space last November came at the ideal time for the team, which was ready for more room. Interior design is by Smith and Carmody (Black Star Rosebery, Excelsior Jones, Cornersmith), which has a long working history with the Mecca team.
“The proportions are generous, which is what we really wanted,” says Geshos. There’s a garden out the back, room for cupping and training and an expanded kitchen. It’s a chance to extend the menu, too, with all food made on site apart from the bread and pastries which will come from associated enterprises, Brickfields and Flour and Stone. “We’ll be making our own pickles and kim chi, and there will be a smoker out the back, too.”