Ichihaze by 279, North Melbourne
"At 279, we specialise in coffee, Japanese tea and Musubi, creating a café experience like no other in Melbourne. Our menu is a successful blending of traditional Japanese elements with Melbourne café culture, the experience tied together with a clean and crisp aesthetic featuring local design and craftwork. Located in a freshly renovated corner building on Victoria Street, West Melbourne. We value good vibes, great food and incredible coffee, and are honoured to be providing locals with a unique ‘Japan X Melbourne’ experience, in a relaxed yet energetic environment."
" Curious about our name? 279 was chosen because of its neutrality, giving both the food and coffee a chance to equally shine and knock your socks off when you enter the space. Plus, we figured it would be a handy way to remember where we are, given that it’s our address!"
279 Espresso Blend
50%: Peru, Gallito de la Roca
50%: Papua New Guinea, Kindeng Mill
Roast date - 21/12/2022
Process - Washed, Natural
Flavour notes - Dark chocolate, Vanilla, Berries
Andino, Colombia
Origin - Pitalito, Colombia
Roast date - 21/12/2022
Variety - Caturra, Castillo
Process - Washed
Altitude - 1300 masl
Flavour notes - Hazelnut, Caramel, Chocolate
Layo Taraga, Ethiopia
Origin - Uraga, Guji, Ethiopia
Roast Date - 21/12/2022
Variety - Heirloom
Process - Natural
Altitude - 2200 masl
Flavour notes - Stonefruit, Lemon, Vanilla
Limwe Estate AA, Kenya
Origin - Nyamira county, Kenya
Roast Date - 21/12/2022
Variety - Batin, Ruiru
Process - Washed
Altitude - 2000 masl
Flavour notes - Ruby grapefruit, Currant, Caramel
Visit them in store
279 Victoria Street, West Melbourne VIC 3003
Monday - Friday, 7:00 to 15:00
Saturday - Sunday, 8:00 to 15:00
Recipes
Espresso - 9 bar
Brew ratio - 1:2.2 (dry coffee : espresso liquid)
Temp - 94 Deg C
Time - 25-30 seconds.
*Adjust grind size to achieve the desired time
Espresso - 6 Bar
Brew ratio - 1:2.7 (dry coffee : espresso liquid)
Temp - 94 Deg C
Time - 25-30 seconds.
*Adjust grind size to achieve the desired time
Pourover
Temp - off the boil
Ratio - 1:14 (dry coffee:water)
Bloom - 30 seconds
Flow rate - fast
*Adjust grind size to achieve desired flow rate
Aeropress
Temp - off the boil
Ratio - 1:14 (dry coffee : water)
Bloom - 30 seconds
Brew time - 90 seconds (including bloom)
Press consistently over 15-20 seconds.
