Valley locals and nine-to-fivers know Bellissimo Coffee as the place to go for an Italian dark roast. People mill about the door waiting for a takeaway, or to buy beans to use at home. Inside, the smell of fresh coffee has nowhere to go. It wafts around, rising to the mezzanine level where coffee drinkers sit, overlooking the roastery below.
In 2011, university friends Mark Bignell and Michael Koo gave up their day jobs to open the small-batch roastery, cafe and barista school, keen to achieve the perfect pour.
Here, the coffee speaks for itself. The former Angelo’s Pasta warehouse was converted with timber finishes, retaining its high ceilings and exposed brick walls. The small space feels industrial and buzzes with purpose, but manages to stay humble and warm.
Baristas are happy to chat while they ply their trade, guiding newbies and devotees alike to a flavour they like best. The house blend is dependable but an Ethiopian single origin or Colombia Supremo is worth a try.
Simple, fresh toasties are pretty hearty fare. Sweet treats complement your coffee – settle in with a house-made muffin, slice or biscuit.