Australia may just have started to get serious about coffee, but the guys at Mecca Espresso don’t think we’ve discovered the ideal just yet, which is why they keep experimenting. We asked head roaster Tuli Keidar to explain.
Peter Bignell is one of those men who seems capable of anything. Hand-chiselling an 1820s mill back into working order? Alrighty. Taking all of that rye you were using as a windbreak on your farm and turning it into booze? Most definitely.