It may have begun life in a street without a name, but No Name Lane has quickly made a name for itself as the place to have coffee in Broadbeach. It’s one of a handful of top quality specialty coffee houses on the coast, serious enough to be recognised in the CSR Sugar Golden Bean Roaster Competition, the Southern Hemisphere’s coffee Oscars.
After ten years at Merlo Coffee, Head Barista Adam Metelmann has found his dream job, he says, working with the finest equipment and small batch roasted A Grade + beans, with each blend designed for a specific type of coffee. No Name Lane uses two blends of coffee: ‘Black Sheep’, a six origin coffee blend by café owner Peter Gloftis, three of which are organic beans, used for milk coffee only; and Epic (King Kili) espresso, a rich blend with overtones of blackcurrant and stone fruit, a 2011 Bronze Medal Golden Bean Espresso winner, roasted for No Name Lane by specialty coffee supplier Supreme Roasters at Yatala.
‘Though coffee is the featured menu item, chef Robert Quarrie provides a complementary small but top quality range of food available for breakfast and lunch. The blackboard menu features some of the options: Macadamia muesli with natural yoghurt and seasonal berries; scrumptious Banana bread; Free range truffled egg and local Bangalow ham on brioche with toasted tomato chutney; Roast beef sandwich with Roma tomato, baby rocket with horseradish on Turkish bread. The food is exceptionally fresh, healthy, beautifully balanced and artistically presented. Gluten free options are available upon request.
No Name Lane’s a small shop of wood, bricks and warehouse grooviness in the middle of the surrounding urban jungle of glass, concrete and terrazzo paving, but recently the jungle has entered the laneway, with a glistening Bavarian Bier Café opening up on the opposite side. By late afternoon, as No Name Lane is closing up, the natives come out to play, so morning’s probably the best time to find that quiet corner to sit and sip in peace tucked away from throngs of shoppers and day trippers.
The bar has been raised in Australian coffee culture as networking and tightening competition have seen the standards of sourcing, roasting and serving coffee improve out of sight. Added to this, more information is available to the consumer via the explosion of blogs and websites about food and coffee experiences. With fabulous coffee costing no more than a bland, ordinary or bitter cup, why do any of us settle for less than the best?
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