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	<title>Corridor Kitchen &#187; roaster</title>
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		<title>Café review – Double Roasters, Marrickville</title>
		<link>http://www.corridorkitchen.com/2011/12/cafe-review-double-roasters-marrickville/</link>
		<comments>http://www.corridorkitchen.com/2011/12/cafe-review-double-roasters-marrickville/#comments</comments>
		<pubDate>Tue, 06 Dec 2011 07:50:31 +0000</pubDate>
		<dc:creator><![CDATA[Corridor Kitchen]]></dc:creator>
				<category><![CDATA[Cafés]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[coffee culture]]></category>
		<category><![CDATA[espresso drinker's paradise]]></category>
		<category><![CDATA[Marrickville]]></category>
		<category><![CDATA[roaster]]></category>
		<category><![CDATA[roasterie]]></category>

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		<description><![CDATA[<a href="http://www.corridorkitchen.com/wp-content/uploads/2011/12/double-roasters-1.jpg"><img src="http://www.corridorkitchen.com/wp-content/uploads/2011/12/double-roasters-1.jpg" alt="" title="double roasters 1" width="600" height="338" class="alignleft size-full wp-image-2621" /></a>

Before Australia became an espresso drinker’s paradise, how the hell did we fill our time? What reason did we give for popping out of the office at 10:30am, a quick... juice? And what of those who don’t drink it? Something tells me the Aussie psyche is evolving a distinct distrust of the non-coffee drinker. We’re learning to look on them with the same suspicion we traditionally reserved for the teetotaller – eschewing coffee will soon be ‘unastrayun’.

<a href="http://www.corridorkitchen.com/wp-content/uploads/2011/12/Double-Roasters-3.jpg"><img src="http://www.corridorkitchen.com/wp-content/uploads/2011/12/Double-Roasters-3.jpg" alt="" title="Double Roasters 3" width="600" height="450" class="alignleft size-full wp-image-2623" /></a>

But lucky for caffeine addicts like me that our nation’s passion ensures that every five minutes a new, hip café or coffee roaster pops up. I may be biased as an inner-westie, but a large number of them crop up in the inner-west. Ok, so they’re in places like Alexandria or Marrickville, the so-called ‘warehouse suburbs’ (so-called because I just called them that), and that has more to do with a post-industrial (literally) gentrification than a compass. But there’s no doubt I’m one lucky Lau to live in such a pocket of coffee wankery.

<a href="http://www.corridorkitchen.com/wp-content/uploads/2011/12/double-roasters-4.jpg"><img src="http://www.corridorkitchen.com/wp-content/uploads/2011/12/double-roasters-4.jpg" alt="" title="double roasters 4" width="600" height="450" class="alignleft size-full wp-image-2624" /></a>]]></description>
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		<title>Behind the Scenes at the Coffee Roaster, Alexandria</title>
		<link>http://www.corridorkitchen.com/2011/04/the-coffee-roaster-alexandria/</link>
		<comments>http://www.corridorkitchen.com/2011/04/the-coffee-roaster-alexandria/#comments</comments>
		<pubDate>Mon, 11 Apr 2011 20:12:00 +0000</pubDate>
		<dc:creator><![CDATA[Corridor Kitchen]]></dc:creator>
				<category><![CDATA[Cafés]]></category>
		<category><![CDATA[Espresso Tips]]></category>
		<category><![CDATA[Alexandria]]></category>
		<category><![CDATA[café]]></category>
		<category><![CDATA[cafe giulia]]></category>
		<category><![CDATA[Chinook air flow]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[coffee roaster]]></category>
		<category><![CDATA[consistency]]></category>
		<category><![CDATA[family]]></category>
		<category><![CDATA[green square station]]></category>
		<category><![CDATA[obsessions]]></category>
		<category><![CDATA[roaster]]></category>
		<category><![CDATA[roasterie]]></category>
		<category><![CDATA[to order]]></category>

		<guid isPermaLink="false">http://www.corridorkitchen.com/?p=1374</guid>
		<description><![CDATA[I have my Mum’s family to thank for my love of coffee. When I was a little kid, I loved eating a spoonful of froth off my mum’s once-a-week cappuccino after the grocery shopping. Then later, one by one, everyone bought espresso machines. When I was 16 I started drinking coffee in earnest, careful not to overdo it. Never more than one a fortnight, I vowed. Then I got my first job of any consequence at a coffee shop and became fascinated with the process of coffee making. How could I get my cappuccinos as good as Milan, my Serbian boss? That was it; I was hooked on coffee. And now I’m traipsing all over, looking for the best coffee I can find.

<a href="http://www.corridorkitchen.com/wp-content/uploads/2011/04/P1040124.jpg"><img class="size-full wp-image-1377" title="unroasted beans" src="http://www.corridorkitchen.com/wp-content/uploads/2011/04/P1040124.jpg" alt="unroasted beans" width="600" height="450" /></a>

So when my aunt suggested the coffee roaster for a family get-together, I was more than happy to oblige. And when the owner Dan Fitzsimmons (a friend of my aunt’s) offered us a tour of the roasterie, I was excited. Another step in the coffee-making process revealed.]]></description>
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		<slash:comments>6</slash:comments>
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