Melbourne is full of good coffee spots. Still, there are a number of places that sit above the rest. Seven Seeds is undeniably among them.
After selling St ALi in 2008, Mark Dundon moved to Carlton where he and business partner Bridget Amor converted an old warehouse into a roaster and cafe. At a time when Melbourne was dominated by dark-roasted, untraceable, commodity-grade beans made solely for espresso, the duo began pushing quality, provenance and lighter roasts to suit filter, cold drip and other brewing styles.
The company’s roasting operation outgrew Carlton in 2017. Nowadays it imports green beans from the Americas, Africa and Asia and roasts them on a monstrous 60-kilogram Probat machine and two smaller models at its wholesale headquarters in Fairfield.
Stop in at Carlton for exactingly brewed cup of the Golden Gate espresso blend with notes of cocoa and toffee, or try a rotating single origin made with the method of your choice.
The place is regularly busy and always humming with energy. It’s not uncommon to have to wait for a table. Melbourne University is only a block away so students often drop by while they kill time between classes.
If you find yourself in the CBD looking for coffee, be sure to drop by Brother Baba Budan or Traveller Coffee, Seven Seeds’ smaller city operations.
A strong contender for Melbourne's best coffee (with a menu to match).
Seven Seeds Coffee Roasters
The new venture from the godfather of Melbourne’s coffee scene
Students and creative professionals
So, what’s the story with this place?
Mark Dundon, ST ALi’s original owner, sold his famous roastery in 2008 and started a new one, Seven Seeds, in a warehouse just north of downtown. Today, it’s just as well known as his previous venture.
Got it. Who else is there?
This place is always busy, partly because it’s located near Melbourne University. You’ll see students and professionals from the surrounding neighborhood of Carlton, which is home to small creative businesses.
The raison d’être : the coffee. How was it?
The Seven Seeds Espresso Blend has a touch of fruit, the Golden Gate Blend is caramel-y, and the single origins rotate regularly. There’s batch and single-serve filter options, too, plus home-brewed lemonade and iced tea.
Was there food, and if so, worth getting?
The all-day menu skews toward breakfast, and the unsurprising highlight is the decadent, espresso-infused French toast, which is served with espresso crumb, chocolate soil, and berry coulis. The coffee-braised brisket hash also is a winner.
Who should go here?
Dundon was a pioneer and remains the godfather of Melbourne’s coffee scene; his vast experience and knowledge is palpable at Seven Seeds.
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