Dancing Bean Espresso had been on our ‘Coffee Shop Target List’ for ages. One of the features that caught our attention on their website was the great videos, on all things coffee (Scoop: they are soon to be updated!). The opportunity to catch up with another Beanhunter reviewer, Doogs007 meant it was time to head to Banyo. For some reason, there is always something strangely appealing about coffee shop/roasters in industrial estates. It brings a strange sense of connection to the coffee you drink. Dancing Bean had the same vibe as Bun Coffee in Byron Bay – particularly the multiple miniature hoppers offering a smorgasboard of award-winning beans. Following a quick chat about coffee, it was time to taste. In answer to our question, ‘What’s on today?’ The barista said, ‘The House blend or would you like to try something different?’ Something different … music to a Bean Brewder’s palette!

Dancing Bean counter

We kicked off with a doppio and a piccolo on the award-winning Ethiopian Guji on his recommendation. The coffees were brewed on the well-loved EXPOBAR and didn’t disappoint – the doppio was punchy and smooth on the tongue at the finish with distinctive berry tastes. Doogs indicated the piccolo was brilliant and as always at Dancing Bean the milk was wonderfully textured. The alluring smell of the Original blend being roasted drew us near the Has Garanti roasters and provided an opportunity to chat with Rob, the owner. It is always great to get the coffee ‘back story’. A visit to the US created his idea of having a coffee cart and was the genesis of Dancing Bean which developed into roasting behind closed doors then to the current shop front/roastery. We also had the pleasure of smelling some green Yirgacheffe beans – Rob drove to Sydney to get 4 of 6 sacks available in Australia. The beans were part of Operation Cherry Red – hand-picked red ripe cherries only. It was like smelling a berry bouquet as opposed to the usual grassy, earthy smell of green beans. Would love to try them roasted!

Doppio

Enough chatting … back to the coffee. We sampled the Dancing Bean Original blend as flat whites, as this is the standard fare for most clientele. Rob said this was the blend they built their business on, and with its easy drinking you can understand why. the blend goes well with milk and leaves an almost chocolatey sweetness on the palette long after the coffee is gone. As they, ‘Once you’ve gone black, you have to go back!’ We took the time to sample Rob’s current favourite – another Dancing Bean award-winning Ethiopian – the Sidamo, as a doppio and a doppio macchiato. The smell of the roasted beans belied the taste. There was a real depth to this coffee that we enjoyed and could understand Rob’s attraction to the bean. The flavour developed nicely in both doppios.

20121113-154420.jpg

When we were at Uncle Joe’s Coffee House, Mark spoke about the colour of the coffee as we drank it. With both single origins, the most vibrant colour was purple – very consistent with the berry fruit flavours of the coffee. Interestingly, purple is a key feature of Dancing Bean’s colour scheme. So, if purple is the new black, you gotta try some black coffee at Dancing Bean Espresso.

We give it 8.5 ‘purple’ beans!

You can check out the Doog’s review on Beanhunter

Has Garanti