Chestnut Coffee Co.

Welcoming 2022 with a hand brew and the sunrise.

Can’t wait to share more coffee with more of you this year.

What I do with my down time.
Make and consume fried chicken - Nashville style.

Today we had lunch with our friends at and boy it was a treat. put together textural bliss in this strawberry and elderflower crepe cake.
Friday lunches at Lucinda are a must with food this good.

Good water means good coffee.

An often overlooked part of your daily coffee is the brew water. It’s important both for your machines health and your cup of morning brown.

The wrong mineral content will build up and wreak havoc on your espresso machine! But not enough mineral content will leave your coffee lifeless and empty.

There are plenty of tools out there to test your water and even more to filter out the bad stuff! If you feel up to the task you can even add minerals back in for the perfect coffee experience!

No matter where you’re at on your coffee journey we can help!

The best part of partnering with is getting to serve a bespoke menu of black and white coffees.

So if you drink 10 coffees a day or 2, we have something special for you.

Choose your flavour,
Choose from espresso, filter or milk base.
And we deliver you a fun flavour experience tailored specifically to you.

What kind of breakfast do you have with your coffee?

What a day!
Thanks to everyone who came down and had a coffee and a baked treat!
And thank you for having us!

Lucinda bake sale in full swing!! Open until sold out!

BAKE SALE

We’re teaming up with our friends this Sunday to serve up a fun menu of espressos, filter coffees and milk based drinks alongside some mind bending baked treats including - but limited to our personal favourites, kimchi croissants and crepe cake.

Kicks off at 9am until sold out at 123 Collins St.

Sippy time.

Keep your grinder squeaky clean.

I clean my ek43 once a week but if you’re using it in a cafe setting with more volume consider cleaning it daily for higher performance & better flavour.

Been drinking milk based coffees all day, playing with some fun and thought encoding infused coffees. More on that later but here’s one last pour before the weekend.

When I’m not slinging spros you can likely find me baking… because sometimes coffee needs a buddy.

A little glimpse into what my days look like.
Observing and manipulating a seasonal product to best exhibit its origin, terroir and processing.

I don’t get the time to throw milk in cups anymore but when I do it’s the most basic pours that serve me best.

Rosettas are the perfect weapon in a baristas arsenal for excellent presentation served with speed. Become a practiced hand and they’ll serve you well in the most intense service environments or for your guests at home.