Nestled in Canberra’s city centre, The Cupping Room is the go-to hotspot for coffee fanatics. Serving up breakfast and brunch, this quintessentially Canberra institution is changing the face of how we order, enjoy and experience coffee.
The edgy hangout is serving up the whole shebang – an innovative coffee menu featuring cold brews, real chai and cacao hot chocolate, seasonal produce and all the smashed avo toast you can eat. With a rustic, light and airy setting to enjoy your meal, it’s no wonder the legion of return customers continues to grow.
Despite all its bells and whistles, coffee remains at the centre of The Cupping Room concept. The cafe is run by the team at ONA Coffee, Canberra’s largest specialty coffee roaster. Led by Sasa Sestic, a former World Barista Champion, and Head Barista, Isaac Kim, the team endeavour to produce the fines quality coffee, working with farmers and those in the industry to ensure what falls into your cup every morning is the best it can be. In fact, the name is in reference to the concept of cupping, which sees coffee professionals, roasters and growers judging multiple coffees side by side, without bias. This continuous quality control informs every element of the Cupping Room experience.
Just like Sasa and Isaac, Head Chef Jerome Felix also has his sights are set on taking café food to the next level. Menus are curated on a seasonal basis to make the most of local produce and fresh ideas. Whether it be cashew-crumbed halloumi fingers with wasabi kewpie; salmon tartare with confit egg yolk, avocado and black rice crackers, or simply a caramel and popcorn shake to satisfy your sweet tooth, the Cupping Room menu has a little something for everyone.
Watch this space – with an optimistic vision, big potential and bright future, Cupping Room is here to stay.