Does a slow brew make for better coffee? Eva Shao thinks so.
The owner of Light Coffee, a specialty cafe on the corner of East Brisbane’s Lytton Road and Heidelberg Street, Shao guides her customers through the intricacies of making quality coffee – particularly the filtered variety.
Her first rule? Good beans. “Consistency [is] key,” she says. “Just one bad bean could make a sour cup.”
Then it’s the look, the tasting temperature and even the cup itself. For Shao, the aesthetic of filter coffee is as important as the science behind it.
Light Coffee opened late last month, arriving at just the right time to capitalise on Brisbane’s rapidly diversifying coffee scene. “Five years ago in a cafe setting, you’d get maybe five orders of filtered coffee a week,” Shao says. “Now there are just too many to count.”
Read the original article on Broadsheet Brisbane.