Aw the sweet, sweet smell of fresh coffee. The anticipation helps us get out of bed in the morning, and the real deal helps us get through the day. It’s International Coffee Day this Sunday, October 1st, and to celebrate the experts over at The Grounds of Alexandria have shared with us their tips and tricks to the perfect coffee:
- Buy a grinder: freshly ground coffee is half the battle of producing quality coffee at home. A decent grinder will cost anywhere between $100-$200 but the benefit is worth it.
- Grind your coffee as you need it. Coffee goes stale very quickly once it’s ground, usually within a few hours, and so grinding to order at home will keep it fresh.
- Buy freshly roasted coffee, but not so much you won’t get through it. Try to use a bag within a 6 week time frame.
- For any filter based coffees, don’t bring the water to boiling point because it will immediately burn the coffee and effect the end result.
- Use bottled or filtered water when making your coffee. Tap water contains chlorine and unwanted minerals which negatively effect the taste of the coffee.
- Bonus point! If you want to go the extra mile, pre-heat your brewing devices and cups to serve for an added touch.
From the pure simplicity of a perfect espresso, to the complexity of a cold brew, the team at The Grounds sell more than 3,000 cups of coffee a day, they even have a Head of Coffee Education, Head Roaster and a Coffee Sommelier, so they know what they’re talking about!
The Grounds of Alexandria
Building 7A, 2 Huntley St, Alexandria
It’s the quintessential beach debate; are you a Northern or Eastern Beaches fan? Whilst Bondi has Icebergs, Manly has been gaining its hipster dining edge, first with 4 Pines Brewery, Merivale’s Papi Chulo, then a collection of artisan small bars. Recently a newly launched Manly Pavilion has been quietly opening its many doors onto sparkling seas and unrivalled views, and finally the competition is on!
The Pavilion, originally build in 1933 for the comfort of bathers has in recent years changed hands many times as fine dining lost its appeal. Today the stunning white heritage building commands a new contemporary look thanks to Squillace Architects. Say hello to concrete floors, designer ‘O’ chandeliers, white washed walls, overhead planters and touches of copper.
Under the guidance of head chef Andrea Corsi (ex Pilu, Cala Luna and UK’s Michelin Starred Le Manoir aux Quat’ Saisons) this is Sicily on a plate with a bit of sass thrown in. Bloody Mary oyster shots, house made focaccia and crostini kick off the evening, simply pair with a Mezcaloni – a twist on a negroni made with smoky agave Mezcal. The taste of the sea comes to life in an antipasto of octopus, Coffin Bay oysters, salt and pepper calamari and Port Lincoln mussels kissed with fresh tomato. Golden medallions of seared scallops on a puree of Jerusalem artichokes or perfectly seasoned Barossa chicken pate are the go to starters. The ‘special’ of suckling pig, will bring men to their knees and ladies may want to date the chef, (who in our opinion) has stolen the crown from the suckling pig master Giovanni Pilu. Thick, melting, unctuous slices part like Moses and the crackling dusted with rosemary, well it’s a cracker beyond anything you’ll get to put your hands on at Christmas. Blue eye Trevally is a beauty with crispy skin and creamy flesh followed by a salted caramel espresso martini and a panna cotta with a ginger crumble and mango sorbet.
On a Saturday night, the place is buzzing with private events, a ballroom downstairs and many just enjoying the bar, view and stars. Gone are the white table cloths and the fancy foams – what has emerged is pure Manly; unpretentious, gregarious and so much fun you’ll want to come back.
