At Bang we use coffee roasted by Supreme Roasters of Brisbane. The blend we use hails from five different origins and provides a complexity of flavour and body that simply can’t be found anywhere else. As an espresso it is sweet with a silky syrupy mouth-feel. Its finish displays a soft lingering bitterness that leaves your palate tingling and wanting more. As a latte or flat white it interacts perfectly with the milk and provides the drinker with enormous body and intensity even as a single shot.

It would be a complete waste of time, energy and, most importantly, good coffee if we were to try and make coffee without the very best equipment, knowledge and training. We therefore use Italian-made Mazzer Robur conical burr grinders and 3 Group Synesso Espresso Machines. Mazzer grinders are reputed to be the best grinders available in today’s marketplace, grinding the coffee extremely quickly, reducing the amount of time the coffee is in contact with the blades thereby reducing friction and heat. This means that the coffee we load into the group handle for extraction is in the best condition possible considering it has just been brutally pulverised. The Synesso is an American hand-built coffee machine that uses the latest technology available to ensure that the brew temperature and pressure of the water passing through the grounds is perfectly consistent regardless of whether you are extracting one coffee an hour or 100. Correct brew temperature and pressure are crucial to a perfect extraction.

Equally important is Barista knowledge and training. It’s not enough to know how to load, tamp, and press a button to extract coffee. A good barista knows how to read the extraction. How to vary the grind and the tamp in order to extract every single element of flavour out of the ground coffee. It has to do with the timing of the pour and the colour and viscosity of the espresso but it is even more than that. A Bang barista can watch the pour and know how the coffee is going to taste. It may pour beautifully within all known and accepted guidelines however due to his knowledge of the coffee, a Bang barista will know if it will lack some sweetness or perhaps some body. He’ll then make a call as to whether the espresso is worth keeping, if not it will be discarded and a new shot made. At Bang we do not serve less than perfect coffee.