Speaker 1: Hi, I'm Jack and I am a coffee expert.
Speaker 2: Let's hear from the expert, guys. One of my favorite segments.
Speaker 3: It's the expert special people that specialize in very special things.
Speaker 4: This is a special thing. It's something we love in Melbourne.
Speaker 2: Something we can't live without, especially doing this job.
Speaker 5: Off on it.
Speaker 2: It is coffee.
Speaker 4: Frough you reckon.
Speaker 3: Jack Simpson has taken out for the is just to
Speaker 3: be third, third in a row, officially claimed Australia's best
Speaker 3: burrista US.
Speaker 4: Congratulations, thanks go win.
Speaker 5: Yeah do you become Austral's best barrista? What sort of
Speaker 5: obstacle course do you need to pass?
Speaker 6: Yeah?
Speaker 1: Lots, Yeah.
Speaker 6: I think it's a lot of hard work, Like you know,
Speaker 6: a lot of training. I spent last three months most
Speaker 6: nights in the training room just you know, practicing, perfecting
Speaker 6: all these little details.
Speaker 4: We pride ourselves on our coffee here in Melbourne to
Speaker 4: all these other head wobblers roll into Melbourne from other
Speaker 4: states and think they're going to clean up, and everyone
Speaker 4: in Melbourne is like, you have no chance, guys. I
Speaker 4: mean I'd like to say yes, but where's the second
Speaker 4: best coffee in the country outside of Melbourne?
Speaker 1: I think Sydney is getting close, right, I think, which
Speaker 1: is annoying.
Speaker 4: But they've got the silver medal.
Speaker 1: Yeah, we'll remind them of Yeah exactly.
Speaker 2: The coffee club last time I went to Brisbane.
Speaker 5: Oh yeah, how's there coffee.
Speaker 2: Jack, let's talk. Let's talk Brewster coffee. First, Clint, you
Speaker 2: go into you.
Speaker 5: Do Axel and Hawthorne. There's two shops, one on Bird Road,
Speaker 5: one on glen Ferry Road.
Speaker 2: Do you guys write the names on the cups of
Speaker 2: your customers?
Speaker 1: You know what?
Speaker 6: I was going to bring this up because I've heard
Speaker 6: that Clint's got a bit of an Instagram.
Speaker 5: I've got a I might, I might hand you this
Speaker 5: and you can go through some of the names.
Speaker 3: So Clint often post photos of his coffee after he
Speaker 3: picks them up. Do I need to get their button ready?
Speaker 3: The center button you can click through?
Speaker 1: Okay, you want to say a word?
Speaker 2: Yeah? Center it okay? So imagine the orders are ready, Jack?
Speaker 2: Do you do the coffee for sure?
Speaker 5: Uh?
Speaker 1: Coffee for chai chai chai?
Speaker 5: I think there was like a Colin's a koits clease yeah.
Speaker 6: I can say this way, I'll be okay, okay, coffee.
Speaker 4: Hey, Jack, coffee is culture here in Melbourne, but the
Speaker 4: real coffee of Fishieronado's say, you can only have it
Speaker 4: with like milk, that's it. But we have so many
Speaker 4: different milks now, is it okay? Is the coffee still
Speaker 4: as good if it's not with cow's milk?
Speaker 1: I think it is now.
Speaker 6: I think the way sort of alternate milks have progressed
Speaker 6: over the last few years. There's some really good quality ones,
Speaker 6: some really good recipes that they're creating. So I think, yeah,
Speaker 6: full cream milk alternate milks, I think are both good options.
Speaker 4: Because some people don't have the choice, but some people
Speaker 4: are like me, what.
Speaker 5: Do you like to make alternate milk? How many do
Speaker 5: you stock or use?
Speaker 6: Yeah, let's go through yeah, yeah, okay, how much time
Speaker 6: do we have you go through it?
Speaker 2: Okay?
Speaker 6: Almond, tick, oat, coconut, Yeah, coconut. I've seen macademia.
Speaker 2: That is good.
Speaker 1: The macademia is soy. Yes, lactose free.
Speaker 2: We tried camel's milk.
Speaker 4: Do you try that one?
Speaker 6: Was not?
Speaker 1: Yeah, I've heard about it.
Speaker 4: I got them coffees made with camel's milk to see
Speaker 4: if they'd noticed an oh boy, did they notice? They
Speaker 4: were stomping around. Kind there's something wrong with this, And
Speaker 4: I was like, no.
Speaker 5: Mon's fine.
Speaker 3: Hey when it comes to picking beans, right, you guys
Speaker 3: are on fire at your coffee shop, Axle. But say
Speaker 3: we're in the supermarket, all right, picking beans for home.
Speaker 3: What shall we be looking for? Where's the best stuff
Speaker 3: come from?
Speaker 6: Okay, Look, it can come from a lot of different places,
Speaker 6: Central South America, Ethiopia, you know, all over Africa. There's
Speaker 6: a lot of good coffees. But I think a good
Speaker 6: tip for the supermarket is try and find the fresh,
Speaker 6: fresh beans. So if you can look at the roastate
Speaker 6: rather than expiry, look for a roastate. So it's a
Speaker 6: big thing that I do with competition is serve it
Speaker 6: at a particular day. So I serve it at ten
Speaker 6: days old. It's going to be difficult at the supermarket
Speaker 6: to find, but anything that's fresh or has a roasted date,
Speaker 6: I think is going to go as early as possible.
Speaker 2: And should we be buying the beans and crushing him
Speaker 2: up ourself?
Speaker 4: What depends what you've got. Like, I'm a pod girl
Speaker 4: because I just don't have time for the cleanup of
Speaker 4: the coffee machine. Are some pods better than others.
Speaker 6: There's some good pods as well, and I think I've
Speaker 6: seen some good ones in supermarkets too, So I think
Speaker 6: specially grade coffee is always good, whether it's pods or freshmen.
Speaker 4: But there's so many flavors. I was on an espresso
Speaker 4: the other day and I went on the website to
Speaker 4: order some more.
Speaker 2: We'd run out very overwhelming.
Speaker 4: There's like sixty different types of pods, and some are
Speaker 4: grown in different places. George, I know, and then you
Speaker 4: get distracted by George one.
Speaker 3: Yes, you look in his eyes and you're buying your results.
Speaker 3: What are the different ones?
Speaker 5: Isstretto?
Speaker 4: Do you know any thing about the best pods? Is there?
Speaker 6: Like?
Speaker 4: Do you go flavored? Do you go classic?
Speaker 2: Do you?
Speaker 6: I mean, I don't try it much of sort of
Speaker 6: like those commercial style ones. But there's a lot of
Speaker 6: good specially ones, and there's some single origin some.
Speaker 4: I've seen that on the website.
Speaker 2: The single origin, single origin is good.
Speaker 4: What about temperature? Yes, because I hate buying a coffee
Speaker 4: and it's so hot it burns your tongue.
Speaker 1: Is it supposed to be that hot?
Speaker 5: So I don't want it to too.
Speaker 1: That's the thing.
Speaker 6: It's so subjective, right, everyone likes it different, so I
Speaker 6: mean that's perfect temp. I think for milk sixty five degrees,
Speaker 6: which I think most people will consider too.
Speaker 5: Could really okay? Okay, what about I was gonna say,
Speaker 5: you're serving a customer and your eyes roll? Why do they?
Speaker 5: Why do your eyes roll? What's the most annoying order?
Speaker 2: Why to be syrup? Wouldn't it?
Speaker 5: Can I be.
Speaker 4: Jeans? You're reported for that?
Speaker 1: I think syrups would would have to be the worst.
Speaker 6: Yeah, I mean, I mean, like I was saying, like,
Speaker 6: you know, alternate milk's decap.
Speaker 2: There's really good options now, so it's quite annoying. I
Speaker 2: asked for a double small cappuccino, but just three quarters full.
Speaker 4: That's all right, isn't it?
Speaker 1: Okay, it's a.
Speaker 2: Bit bigger than a piccolo, but not yeah, not a
Speaker 2: full cut?
Speaker 5: Did a magic really originate in Melbourne? Of course it did.
Speaker 5: What is a magic?
Speaker 1: So it's a double espresso cut short? So it's called
Speaker 1: a double restrainto so.
Speaker 5: It's a top bit of the what do you mean?
Speaker 4: Cut short?
Speaker 1: So okay, I'm going to get a little technical.
Speaker 6: But a recipe is sort of you know, like building
Speaker 6: a cake, right, So making a cake love cake. Yeah,
Speaker 6: twenty grams of coffee dry going in and the espresso
Speaker 6: coming out with weigh that, so that's around forty grams of.
Speaker 4: Coffee out for a shot of coffee.
Speaker 6: Yes, so two spouts son espresso, but you would cut
Speaker 6: that to about thirty grams.
Speaker 2: So it's just a.
Speaker 5: Restricted, purest form of coffee.
Speaker 6: Yeah, it's like very sweet, like the acids, a little
Speaker 6: bit higher, a little bit punchier.
Speaker 4: So you did two of those in a matchic yes.
Speaker 1: Yes, yep, and then three quarters milk.
Speaker 2: Oh that's what you like.
Speaker 1: Yeah, So it's basically magic with no chocolate.
Speaker 5: So now when I order it's no fun when I
Speaker 5: order a magic in Sydney. Now I know why they
Speaker 5: think I'm a Wayne cert.
Speaker 3: Oh yeah I'm I've done it in Brisbane to Merlow
Speaker 3: Coffee Coffee and Brisbane and asked for a magic magic trick.
Speaker 1: Get you are.
Speaker 4: Magically kicked out of our shop. Come back when you've
Speaker 4: got a proper order.
Speaker 3: Well, look, Jack Simpson is our coffee expert. You can
Speaker 3: see him in action. Axle Coffee Shop, Clint, you're a regular?
Speaker 2: Whereabouts is the.
Speaker 5: Shop Berward Roade and glen Ferry Road, Axel coffee and.
Speaker 3: The third consecutive year in a row is the Australian
Speaker 3: Barista Championship.
Speaker 4: Just before we let you go, what is the most
Speaker 4: popular order. It's a cappuccino really for old ladies.
Speaker 6: No, no, I think I mean a latte. I think
Speaker 6: it's just a simple latte, still a classic, I think.
Speaker 6: So you can't beat it, you know, just milk and coffee.
Speaker 5: There you go, like it.
Speaker 4: Lauren wake Out feeling good following them on the socials,