http://www.corridorkitchen.com Necessity is the mother of invention. Tue, 23 Feb 2021 23:46:09 +0000 en-US hourly 1 https://wordpress.org/?v=4.0.38 http://www.corridorkitchen.com/2014/01/brewtown-newtown/ http://www.corridorkitchen.com/2014/01/brewtown-newtown/#comments Thu, 23 Jan 2014 22:45:29 +0000 http://www.corridorkitchen.com/?p=6292 Much has been written (and doubtless, will continue to be written) about Brewtown Newtown, a great addition to the mostly uninspired caffeine scene in the formerly (and now once again?) cutting edge, albeit somewhat crunchy suburb of Newtown. Taking over the ground floor of the lovingly restored barn-like space on O'Connel Street (formerly Berkelouw books), Simon Triggs of Gnome and Charles Cameron of Single Origin Roasters have put together a cracking cafe. Just off the main drag seems to be the way to play it these days. Brewtown sits on O'Connell Street, which comes off King street. Having visited a handful of times now, I find the service to be very professional; staff seat you, are attentive, and are eager to tell you all about their offerings, especially when it comes to coffee. This is admirable when you consider the place has been an instant hit and is usually packed out; take a sip of your coffee at 9:59, look up at the doorway at 10:00am and it's as if a switch has been flicked to signal that brunch has begun. ]]> http://www.corridorkitchen.com/2014/01/brewtown-newtown/feed/ 8 http://www.corridorkitchen.com/2011/08/belljar-coffee-newtown/ http://www.corridorkitchen.com/2011/08/belljar-coffee-newtown/#comments Mon, 22 Aug 2011 20:45:20 +0000 http://www.corridorkitchen.com/?p=1910 something to be desired. Actually, if I’m honest, coffee was my first stop before we even got to Sydney. We were salivating for Allpress Espresso at Auckland airport, having solemnly downed out ‘last real coffee’ there on our way to South America. When we got to Auckland, I downed my mach and could not stop grinning, in spite of the 14 hour, Aerolineas Argentinas hell I had just endured. Real. Coffee. The second stop after dropping off our bags in Sydney was Don Campos nearby. The next morning, we were already on the hunt for somewhere new to try. After catching up on my blogroll I saw John over at He Needs Food had some good things to say about Belljar Espresso in Newtown, so we set off for Alice street.]]> http://www.corridorkitchen.com/2011/08/belljar-coffee-newtown/feed/ 9 http://www.corridorkitchen.com/2011/05/the-cupping-room-newtown/ http://www.corridorkitchen.com/2011/05/the-cupping-room-newtown/#comments Mon, 02 May 2011 21:16:50 +0000 http://www.corridorkitchen.com/?p=1512 When I arrive at 5 to 3 on a Saturday, it’s hot and crowded and I can’t move for the customers. I’m not surprised, it’s one of the reasons I don’t come here that often, but when my partner in crime arrives, she’s shocked. ‘It’s as if there aren’t any other coffee shops in Newtown,’ she marvels. Well, for some, that may be true. We elect to wait outside. 10 or so minutes later we’re led through the crowd to the back of the store, up the steep stairs lit by a single dangling light bulb. Like an old-time speakeasy, a panel in the door slides open and a pair of eyes peer out. ‘Two?’ Asks a voice. We nod. We enter. The space is pitch black save for a long wooden table, stainless-steel edged and lit by a line of spotlights. Our host, Todd has laid out 6 small bowls of coarsely ground coffee for each of us to ‘cup’ or taste. Cupping, he explains, is standard practice for roasters all over the world. The idea of cupping is that because you’re removing all the variables inherent in brewing coffee, you’re levelling the playing field and you really are just tasting the coffee. Each step of the cupping is usually given a score and that’s how a coffee is chosen by buyers.]]> http://www.corridorkitchen.com/2011/05/the-cupping-room-newtown/feed/ 11