We got a hot tip to get to Pourhouse Espresso in Newstead to ride coffee’s third wave. Open for five weeks Pourhouse is pouring specialty coffee from the loading dock. The Florence Street building reminded us of a New York art house featuring artwork on the walls and a cleverly constructed stairway. Our very friendly barista is a keen Bean Brewding follower and nearly dropped his group handle when he found out it was us!
We were invited into the lobby area and instructed to ‘shout down’ our orders to the loading dock. We had a bird’s eye view of the pour over bar, row of Chemex apparatus, Yama cold drip tower and La Marzocco GB5. We learnt Pourhouse is a concept store to test the market, the idea coming from a coffee merchant for the likes of Two Seasons Coffee and Espresso di Manfredi. The Piazza d’Oro branded water glasses gives him away. Is this a second wave board trying to surf the third wave? Maybe a wolf in sheep’s clothing? Enough of the conspiracy theories – time to drink coffee.
With a Bean Brewding wife as our guest we sampled the Chiaro House Blend (Papua New Guinea, Kenya, Colombia and Brazil) from Espresso di Manfredi, a smooth easy drinking piccolo. The single origin El Patillo Estates from Costa Rica roasted by Two Seasons hinted chocolate and almond, a well made piccolo. We had to milk the grinder dry of the single origin Yirgacheffe the guys purchased from Dandelion and Driftwood on a recent visit. Served in large cups, certainly the largest we had experienced kept us buzzing all morning. The flavour seemed smoky to begin with, closing the eyes brought about an orange haze and almost packed the punch of an espresso. When left to cool the citrus orange developed.
While our dedicated barista carefully poured over the grind we poured over the latest on Bean Hunter. Topics included new coffee shops like The Tiller Coffee and established coffee shops like Cleanskin. They certainly have a wealth of knowledge on the Brisbane coffee scene. He mentioned that he studied construction, now he constructs the perfect coffee. Pourhouse has an ever-changing coffee supply, just last week 3rd Crack Coffee Brokerage (commonly known as Uncle Joe’s) beans were in the house.
To finish, a long macchiato on the Costa Rican from Two Seasons. “How do you take your long mac”, the barista asked. He said it saves everyone’s time by asking upfront – we agreed that the long mac is a hazard of the industry. He then explained his travels across Australia and the diversity the long mac brings. In some States it’s basically a double shot latte, one State has never heard of it!
Pourhouse espresso in Newstead has plenty of 2nd wave and plenty of 3rd wave, is this a winning combination? Find out for yourself.