As third wave coffee slowly conquers each and every café in this fair land, some industrious distillers in Sydney have worked out a way to put it in our alcohol. About time.
Deciding that most big-batch coffee liqueurs taste either sickly sweet or like a stale cup of Nescafe, MR BLACK founders Phillip Moore and Tom Baker alchemy-ed together a concoction that actually tastes like coffee you'd want to drink while maintaining the alcoholic content needed at the end of another week.
Their secret? A cold drip brewing method that uses low-temperature water to extract coffee over a long period of time, creating a syrupy brew that's strong and darkly sweet, and works just as well in an espresso martini as it does by itself over ice. They took home the gold at the 2012 International Wine & Spirits Competition in London and, thanks to a mighty successful crowd funding campaign (it ends at midnight next Monday), will begin sending the stuff out to Sydney venues and Pozible donators in October.