Much has been said about Melbourne being the home of cafe culture in Australia. From obscure laneways to office blocks, an espresso machine is barely ever a stones throw away. The veins of Melbourne are literally lined with crema. How then, do so many cafes and retailers still get away with selling an inferior product? For a city which so vigilantly defends its unofficial title of the home of coffee in Australia, the level of mediocrity accepted by consumers is simply astounding.

Cafe owners and aficionados alike kicked up a fuss earlier this year when Lord Mayor Robert Doyle accused the Melbourne coffee scene as being “overrated.” While Mr Doyle has already clocked up a considerable backlash for his numerous proposals and public statements, I think there is definitely some truths in this comment.

Call me a snob, but that 3.50 mushroom your trying to pass off as a soy latte just shouldn’t cut it in this city. As a coffee drinker and barista who basically only drinks espresso, I find it pretty confusing as to how a barista can still manage to get it wong. Just like any food or beverage preparation, your equipment should be clean and in this case dry. Why then am I shaking my head 5 minutes later when you present me with a dirty looking full cup of drain water?

oh dear

Profit from the sale of coffee basically trumps almost anything a cafe can sell, yet so many businesses fail to develop such a key element of their business. Our pavements may be lined with more cafe’s then any other city but if so many of them offer a pretty average product can we really crown ourselves the king of the bean?