Melbourne - Brother Baba Budan

Melbourne is known as the coffee capital of Australia, with every other shop a cafe, competition is keen and yes, they do take their coffee seriously. So on this short visit to the city, I wanted to get a sense of how good it really is.

First stop, Brother Baba Budan - an eclectic place on Little Bourke Street, where all the action is centred around the espresso machine, amidst spartan to no decor, just some stools along the wall and a bench where customers can just grab a quick seat, sip and go.

But as you sit and sip, remember to look upwards - although the sight of the guhzillion chairs might make you uneasy, since they look to be just precariously glued to the ceiling and may fall into your coffee any minute.

My choice of the flat white was mistaken since I couldn't really taste the coffee through all that milk.. I really should have gone for a black to get a better taste for the beans and their roasting skills. I will go back since it's close enough to the hotel. The pastries look dismal but don't be fooled, they were quite good, in particular the chocolate brioche. Soft, chocolatey and perfect with the cuppa, not overpowering it.

And if that isn't enough, Little Bourke is a great collection of little delis and smallish restaurants where you can find interesting eats for brunch/lunch.

359 Little Bourke Street

Melbourne 3000

Australia

Telephone: +61 3 9606 0449

Tokyo Coffee Culture

When one thinks of good coffee, one rarely thinks of Japan.. but it certainly has its very own coffee culture, and by culture, I do not mean a guhzillion Starbucks littering the streets although they are not uncommon. Japanese take their coffee very seriously and I am still impressed by the many independent cafes which have been in existence for a long time. The quaint one I went to in Harajuku - 溜屋咖啡店 has been around since 1850!

Japanese cafes pride themselves on the blends or roasts on offer. It's not about how much syrup or whipped cream you can slather the coffee with. It's not about how you can have your coffee "skinny".

If you have a Blue Mountain, and don't like taking it neat, you should use cream and not milk. If you want your coffee cold and sweet, you don't add sugar crystals since they don't melt. You add sugar syrup! It's how to bring out the best in the coffee. The Japanese really have their coffee down pat and some cafes even import their beans direct from South America.

And these cafes have great cakes (likely home made) on offer. The chiffon seems to be a popular offering and both 溜屋 in Harajuku and 壹真咖啡店 in Ginza had their own to offer. 溜屋's chiffon is by far superior although the coffee at 壹真was outstanding both in roast and brew.

These cafes are also a great place to soak in the afternoon, whether with friends or just alone watching life go by. Time stands still at these places, largely untouched although well maintained and retaining its original feel. 壹真咖啡店 in Ginza has a wonderful collection of art on the walls, old European furniture, accompanied by the finest china used to serve its coffee with.

So the next time you just want to escape from the bustle of the Tokyo subway, malls and crowded streets, steal into a cafe and enjoy a step back in time, while enjoying the perfect cuppa...