I give big props to specialty coffee places that are deeply involved in the beans sourcing and roasting stage of their coffee. When something like that is combined with "Bro Power", a place like Edition Coffee Roasters comes to life.
|Corey and Daniel|
|Bling bling! Gold milk jugs!|
Edition is a partnership between brothers Corey and Daniel whom many of y'all would recognise from their extensive work in Sydney's coffee scene. I got really excited as soon as I heard word of their own cafe in the works. Dan and Corey's cafe fit out is Japanese and Scandinavian influenced. It allows a lot of natural light to enter the premises and the background music is pumpin' hip-hop jazz and Japanese hip-hop. All beans used for their espresso and filters are all roasted by them. They got a range of brewing methods covered: pourover, batch, aeropress, cold brew and Japanese drip. All the pastries on the counter are made in-house.
One thing that makes them stand out is that they don't serve blends for their espresso. Rather, an impressive single origin is used for milk-based drinks (which changes every fortnight-ish). I had an Ethiopia Kochere for my flat white ($4). It had a medium to full body with big notes of guava punching through the perfectly textured milk. It wasn't even double ristretto! But a single espresso shot! I've never ever had or heard of a single origin with flavours that can punch through milk like that.
I've also tried their pourover ($6) and it did not disappoint! The Ethiopia Kochere had floral aroma and flavour notes of guava with hints of jasmine. The Kenya Mugaga was complex with honey and cola notes.
Another thing you can get here is high-grade Gyokuro tea ($7) prepared the authentic way. Corey used hot water with a temperature of about 79-80 degrees celcius to brew the tea. It can extract about 3 cups. The flavour was similar to matcha but sweet and minus any bitter after taste. Gyokuro tea is served with Edition's housemade melt-in-your-mouth and sweet rakugan. Rakugan are dried sweets that are traditionally served with tea in Japan.
I've also tried their rhubarb ($7.50) based dish, which consists of poached sweet rhubarb, oat crumble, chestnuts and blackened rum cream. It was like an amazing deconstructed granola with addictive oat crumble and blackened rum that tasted like bold black sesame in a cream.
Their salmon smörrebröd ($17) which consists of smoked salmon, tiles of dense rye, Pepe Saya creme fraiche, housemade pickles, red radish and roe tastes as beautiful as it looks! It's a delicate dish with perfect harmony of flavours and textures. The smoky and silky salmon works well with the dense rye, the briny roe and creaminess of the creme fraiche. The pickles and red radish gives balance to the dish.
I like that they are doing something different in the cafe scene but without going far out with their food. Edition is all about amazing honest coffee and food that is prepared and served with attention to detail. Congrats Corey and Dan! Edition Coffee Roasters will also be open throughout Christmas 2014 (Christmas day 7am to 11:30am) and New Year.
Edition Coffee Roasters
265 Liverpool Street (corner Crown)
Darlinghurst NSW 2010
Mon-Fri 7am to 3:30pm
Sat to Sun 8am to 3:30pm
kicthen closes at 3:00.