Dead Man Espresso
I was so looking forward to returning to Dead Man Espresso in South Melbourne. I went with my wife and another friend for breakfast. I had their French Toast, served with baby figs in a curry caramel sauce and a poached pear. The curry in the caramel sauce worked well, keeping it from being too sweet. Very enjoyable breakfast!
I then had a piccolo of the Seven Seeds espresso blend. For those of you who’ve had this blend, it was again delivering its dominant flavours of caramel and cocoa notes. Low acidity, good body and a pleasant sweetness.
Then I had an espresso of the Dead Man Espresso blend. The current Dead Man blend is comprised of Kenyan Gachami, Tanzian Songea and Ethiopian Nikesse. For me, this coffee was a good reflection of what some of the specialty coffee roasters are up to – coffees that are quiet bright with a good amount of acidity. When I had my espresso there were dominant grapefruit flavours, maybe some tomato flavours as well. It was lively in its acidity, bright and upfront.
Dead Man Espresso – well worth a visit.
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