Workshop Brothers brings Monk Bodhi Dharma-roasted Ninety Plus coffee to a new Queen Street coffee bar.
The Specht Design-customised La Marzocco Strada EP at Workshop Brothers Melbourne brew bar sits on what almost looks like an altar behind the service counter – as if the baristas pulling shots here were performing some kind of churchy ritual.
That may be the approach brothers Brian and Nolan Taing take to their coffee, with the offer at this cool, spare space restricted to espresso shots of single estate beans from Ninety Plus Coffee roasted by Balaclava’s Monk Bodhi Dharma, and a filter roast of the same high-value coffee as a batch brew.
That coffee might be an Ethiopia Nekisse with a funky strawberry aroma, berry and stone fruit sweetness and a boozy, stewed finish.
In an espresso roast for a short black it’s syrupy, intense and full-bodied, with concentrated berry fruit and a hot acid hit.
Milk brews are made with the custom seasonal Glenhuntly Blend from Axil Coffee Roasters.
The brothers have a handy pedigree – their father, Ken Taing, ran Oak Room in Melbourne’s east and is now the presiding spirit at the surprising Focus Coffee in Balwyn.
There’s a buzzy in-and-out vibe in the airy space, which features just two tables, with frequent fluxes of local office workers looking for takeaways at coffee o’clock. Food is the Melbourne brew-bar staples: pastries from Noisette, cookie sandwiches from Whoopy Cookies, and donuts from the Doughboys.
Where 190 Queen Street, Melbourne
When Mon–Fri 7am–4pm