Brisbane Cafe Review: Fonzie Abbott Espresso, Hamilton

Micro-roasteries are popping up all over Brisbane, but until Fonzie Abbott opened its doors on Racecourse Road, one of Brisbane’s glamour strips was largely devoid of a decent cup. We spent a couple of years living on Brisbane’s northside, and working in Clayfield, and there was no way we were going to drive past Dandelion and Driftwood at Hendra, or the Coffeeguy at Wooloowin to one of the cafes in Hamilton.

Enter Fonzie Abbott, a roastery that operates as an annex to popular breakfast institution Vagelis.

We stopped by for a coffee and croissant earlier this week. And weren’t disappointed.

The fit out is pretty funky – and I was a big fan of the antique scales.

The white Wega didn’t fill me with confidence – it’s not my favourite type of machine, and the art on my flat white left a little to be desired. But it was tasty. Very sweet. Especially the single origin which I kicked off with, a Nicaragua La Bastilla, which was an absolute cracker. So rich.

The picolo and the flat white on the house blend were sweet and tasty.

The croissant was tasty. The staff were friendly. The beans I took home (well, to my parents), a Guatemalan, were great… It was a nice little stop, and if you’re looking for a coffee when you’re in the neighbourhood – I’d definitely endorse Fonzie Abbott.

You can find Fonzie Abbott on Facebook.

Cafe Review: Milany, Racecourse Road, Hamilton

On Friday night, after downing a duck stir-fry and a beer (or two) at the Newmarket Hotel, we headed out to Racecourse Road with our dining companions for some after-dinner gelati and coffee. Otherwise known as Dessert. Our destination Caffe e Gelato Milany, one of Brisbane’s cutting edge vendors of all things gelati. Owned by pole-vaulter Tatiana Grigorieva (the search terms that pop up when you search for Cafe Milany on Google are indicative of some SEO shenanigans)1 They’ve won awards for their iced delights. And it shows.

But their coffee left a little to be desired. I ordered my standard double shot flat white – which came with the foam of a poorly made cappuccino. It was a little bitter. But not the worst coffee I’ve ever had. And it was, on the whole, pretty drinkable. I’d say it was a two sugar coffee. Or perhaps a one sugar coffee (provided you’ve ordered some gelati to offset it – the gelati really was amazing). Which I’ve decided might be an appropriate metric for assessing coffees when we’re not at the specialty end of the equation.

The temperature was adequate. It was slightly better with the crema stirred through properly. Which is, incidentally, why latte art makes for better coffee.

But who am I kidding – nobody is really going there just for the coffee. It’s not the main attraction. This is:

1 The results in the description block on Google read: “things to do, crapes, waffle, Belgium waffle, pan cake, fun, liqueur, Plamen Milanov, Tatiana Grigorieva, milany, pole vault, chocolate, sweet,”

Bean here (excuse the pun)? Rate it:

* * ½    

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