In Short: Acoffee is boutique, it’s minimalist, and epitomises the coffee scene in Melbourne. A focused brew bar with a range of milk and filter coffees. A display case of quality pastries including sublime Kolache are there to complement quality coffees. My tip, especially on a warm Melbourne day is to try a sunset espresso and chorizo Kolache.
There is a magnetism about Collingwood that draws the Coco and Vine team to keep going back, and it’s not just for the tried and trusted cafes like Proud Mary for example. New kids are popping up with a pleasing frequency including several on Sackville Street such as Acoffee. Stepping in here is akin to stepping into a showroom; a coffee showroom. It’s brilliantly white and minimalist.
A Long Island bench extends the length of the cafe, and there’s a shelf of seating on one side as well. Out front there’s a shelf boasting freshly roasted beans and a glass case displaying the cakes, pastries and Kolache (more on that below). As with many of these type of cafes that have sprung up all over Melbourne, it’s a space that has a communal feel about it, and it invites interaction between the barista and the coffee lover.
While we waited on the coffees to be filtered, we sampled two of the available Kolaches. Now, if you haven’t heard of a Kolache before, don’t stress, neither had I until our visit. Acoffee source these pastries from Kolache Cravings in Preston. Kolache have a Czech heritage, and funnily enough have become a Texan favourite (of all places!). Traditionally, they were pastry filled with a cheese or fruit filling, but as with food any that evolves over time and as the recipe migrates continents, these Kolache are have morphed into divine pockets filled with savoury delights. I sampled the cheese Kolache, and the pastry is so soft and pillowy, yet there’s a bouncy, springy texture to it. I love the smokiness and comforting flavour of the ham. In between bites, the pickles provided a sweet, yet acidic, hit to cut through the richness of the pastry.
Mavis ordered up a chorizo kolache. A spicy, tongue tingling filling with the same beautiful soft pastry encasing the filling. For those of you who love char siew pau, then you will love this chorizo kolache. It’s as soft as a pau, and delivers on the same flavour explosion as the best baos you have ever had. I, for one, loved my introduction to Kolache and might just putting Kolache Cravings into places to stop at before heading back to Sydney.
If you have a hankering for a croissant with your coffee, Acoffee has the croissant for you. It’s buttery, flaky, and big! Our little Sammi could almost hide her face behind these croissants which are sourced from Cobb Lane.
To contrast with the absolute white island bar, we all went with black coffees. One filter, one cold brew, and one other surprise that you will need to read on to find out more! First up Sonia’s filter which featured a Guatemalan single origin bean. A light roast presented in a tumbler with a scotch like complexion with flavours of vanilla and spice. A refreshing coffee with a nuanced flavour profile that dances on the palate briefly before begging for another sip.
As the mercury soared to over a century on the old scale, Mavis couldn’t resist pulling one of the bottles of cold brew from the ice bucket. Served over ice, it definitely did quench the thirst. But, unlike a beer or soft drink, it requires a more measured approach. An Ethiopian coffee from Wush Wush in southern Ethiopia its presented as a darker, bolder coffee than the Guatemela. A sip was met with initial sharpness from the wild berry flavour which then settles to reveal flavours of black tea and chocolate.
To complete the trio of exceptional coffees, was Acoffee’s sunset espresso. A sparkling and bold coffee that serves as the headline act at Acoffee. It was served cold with smoky undertones, and a mild berry and tea-like flavour, and a rush of orange at the finish. It’s one part sparkling water, a shot of espresso, and topped off with orange juice. It’s a little quirky, fun, and I loved it to the last drop.
Come to Acoffee to be treated to a precise approach to coffee. From the best machines, to master coffee technicians behind the bench with a meticulous approach to coffee making, you are assured that every cup of coffee is of the highest quality. We may have great coffee in Sydney, but it is brew bars like Acoffee that demonstrate why Melbourne’s coffee is on another level to pretty much anywhere else on the planet.