Locals & regular diners of Single O – amidst our fast & fancy footwork to transform our Reservoir street café into a takeaway & corner store, we’ve also launched a delicious new offering - f#!*ng fancy ready-meals & delicious pantry staples.
If only we could share the big hospo hugs we’re accustomed to with our staff, customers & community to console each other during this tough time…but alas hugs are off the table. So is sugar, salt and pepper, plus see a range of other measures, as preventative best practice steps we’ve taken, during Covid-19.
Read on to take a tour of the new batch brew bar prototype at Single O, Surry Hills, with Retail Manager, Gus.
HEY YOU! Yeah, you (*winks*)… Welcome to our snazzy remodelled Surry Hills cafe.
Where beyond the bounds of our imagination might coffee automation take us? Comic artist Humyara Mahbub dreams up the possibilities in our fourteenth instalment of Random Acts of Art, resulting in a series of quirky cartoons that practically jump off the bag.
Starmaya is a coffee that’s stopped us in our brewing and slurping tracks and had us engrossed in genetic diversity and the future of coffee farming.
Last May, we set ourselves a goal – to cut our single use cup waste in half by the end of May 2018, and one year on, the results are in. We hit 47% - a ‘most- improved-award’ worthy jump from where we started at 6%, but a bloody long way to go to 100% should we come to set ourselves that doozy of a goal.
Just shy of 2 years ago, we took a shot at roasting in Tokyo, setting up shop in a back lane in Ryogoku. We’re now roasting for an awesome coffee community here, and we’ve just opened a tasting bar in our little roastery if you’re up for a visit!
We’re aiming to cut our single use cup waste in half by May 2018.
Through our collective caffeinated brainstorming, we’ve arrived at a handful of initiatives, which we’re excited to get underway. (more…)
It’s been a cracker month serving up our 3 Course Geisha. Good Food month coincides with the end of what we call “Geisha Season”, and we had a beautiful Geisha that we wanted to feature as part of a tasting flight. On top of that, we had our first ever Geisha Cascara – actually, it’s the first Geisha Cascara that Hacienda La Esmeralda have ever produced.
So Jan, Gus, Wendy & about 10 other keen beans got together in the lab at Botany to taste the Geisha coffee & cascara and come up with a food pairing. The result: an almond financier cake with house-made vanilla mascarapone, a salad of nectarine, almond & candied lime zest & a cascara syrup.
In typical Single O fashion the idea for a Geisha Cascara was conceived over a few wines between Wendy & Rachel Peterson of Hacienda la Esmeralda, and made from their 2016 auction-winning natural coffees. Because of the uniform ripeness & high quality of these cherries, it tastes incredible.
We’ve had so much great feedback about the Geisha cascara & so we’re stoked to be offering limited 125g packs for sale in the café & online here.
Check out the O File here.
We're celebrating International Coffee Day by sharing one of the oldest and most traditional coffees in the world with you, the Moka variety. Thought to be a wild coffee variety originating in Yemen, it's known for its small round shape and is sometimes called “Ismaili” in Yemen. (more…)