The Top 5 Most Innovative Cafes in Melbourne | Cafe Tour!

We're in Melbourne. Oh Sonam, didn't see you there man. Should we go get some coffee? 100%, let's get 20. We're in Melbourne and Melbourne is one of the most innovative coffee cities in the world. It all started back in the 1950s or 70s when we had a whole bunch of Italian immigrants come over and guess what, they brought espresso with them and we loved it. Today, we're going to go around and see the five most innovative cafes and what they're doing differently. I'm talking pre-bashed espresso. I'm talking espresso served in a glass that's chilled to negative 85 degrees. I'm talking world barista champions. And I brought my friend Sonam with me. Mate, how long have you been in coffee? Over 20 years now and you see a lot has changed but you know, innovation is really the driver. You excited to get jacked on caffeine? Always, always. Let's go check it out. Just casually walking through the city with some mics. Next up, we're heading down to Project Zero Coffee with Kirk Pearson. Longtime friend and number one internet coffee baddie. He is the internet coffee baddie. And we're straight in. Welcome to Project Zero. Kirk, thanks for having us in the shop. Good to have you here. You've absolutely shaken the coffee industry to its core. There's been a lot of love, a lot of controversy online because you've started doing pre-batch espresso. Can you tell us what pre-batch espresso is? So, it's just espresso that was made earlier and put in the fridge. Same extraction, same everything, just espresso made earlier. Oftentimes, we make it the day before service. We run through it quite quickly because this store's almost entirely powered through it. It's been pretty incredible to see it's actually been embraced all around the world already. Other places in Melbourne that are doing it, as far as the future goes, I'm not advocating that people get rid of their setup and stop making coffee fresh. I think this will be a combination of both things. Coffee's complicated in a way, isn't it? Consumers all want different things. Some want slow service, some want it really quick. We can offer a combination of both. Yeah, it feels like the first time that we've seen convenience and specialty coffee really merge in a meaningful way. And I think that's why people hate it. People associate this is almost like a Starbucks idea applied to specialty. If I saw someone doing this five years ago, I'd probably be like, nah, that doesn't look right. So, we use a lot of co-fermented beans. That is, beans that were fermented with fruit or another foreign agent, additive, whatever you want to call it. So, for example, we've got the strawberry cheesecake here. We didn't infuse that in a barrel at the roastery. It's all done at origin. So, the farmers will ferment the coffee with strawberries, and usually they use yeast to inoculate the beans, and then it absorbs the flavours. It's done at the farm, and then even after roasting, the strawberry flavour still remains. Alright, now for someone that is new to Melbourne or new to Project Zero, what are a few of the drinks that you would serve them up that says, this is Project Zero? Well, the flat white on the strawberry cheesecake blend, that's going to put my kids through college. You know, it's our number one drink, and people love it, and it's gone viral. I mean, A, without the pre-batch, just an amazing coffee by itself. No sweeteners, no adding any syrups. It's just this beautifully sweet coffee that's delicious. And then, in terms of the pre-batch, I've had it fresh off a machine. The only difference, I will say, is the fresh one is maybe a little bit punchier. But if you didn't know, if I just ordered that takeaway, I don't think you'd have any idea. We've got some cold brew on a peach coffee that's been quite popular. Now, I infamously hate cold brew. I don't think cold brew is good. I think it's badly made. I think these guys are lifting cold brew in two ways. Number one, they're using a lychee co-ferment, so again, you're not adding any sweeteners. It's just within the coffee. And number two, they're brewing it hot, so you're actually getting all the right kind of volatiles and aromatics out of the coffee as opposed to brewing it cold. And I've got to say, that's probably one of the best cold brews I've ever had. I agree with you on the cold brew front. It's not my favorite cup of tea. No, well, funnily enough, this does taste more like an iced tea with that lychee infusion to it. I think what he's done there, he's absolutely nailed the ratio of ice to drink as well. You know with cold brew, when it gets warm, it's just horrible. Horrible, horrible. We've got a new drink called the Coffee Spider. Did you ever have a spider growing up? I have had a spider growing up. A bit of ice cream and cola. It's a very Aussie thing. So we've kind of recreated it. We make like an espresso soda, and then we've got this vanilla cream foam that we put on top. So the drinking experience is very similar to having a spider. And it's caffeinated. It's so good. And I've got to say, a lot of Signature drinks are too sweet. That is really clean. The right amount of sweetness. And something that you could actually drink the whole thing. Normally I get about two, three drinks into, you know, one of those banana cold foam crazy somethings. And I'm like, I've had enough. But that, that was really good. Yeah, he balanced it well. And I think what he's finished it off with there is the texture that runs through the cup from start to finish. It's not too gluggy at the top where you get to the top and you're like, oh, that feels like a bit of a mouthful. In summary, man, a lot of controversy around the pre-batch thing. If you go into this cafe, it's just top quality products across the board. I don't think you even need to worry about the pre-batch. It's just good stuff. And then we've got old mate just cutting some wood down here. Thank you. I mean, it's still just coffee. It is just coffee. Cheers. All right, Sonam, where are we today? We are at Regulars on Little La Trobe Street in Melbourne. Little La Trobe, RMIT just up the street where I went to university. Same, five years of my life and probably 50k worth of debt. Now, this cafe on the list has to be kind of our signifier of the power of a viral drink. Yum. I'm in for this. That got busy quick. That got busy real quick. Hey, Rowan, what's cooler than being cool? Ice cold, baby. 100 percent. That was good. Rightfully so. They're too busy. They can't come out and chat to us. But I said, what three things would you order off the menu to show that you're innovating in the space? And they said, number one, the negative 85 degree dirty coffee. So that is a negative 85 degree cup with a sweetened cream milk and then with a ristretto, a double ristretto, which is like a concentrated espresso over the top. The next one served in the negative 85 degree cup was the pista matcha. So that's pistachio in matcha over oat milk. And the third one was their berry cold foam. First off, what did you think of the coffee? It was unbelievable. It was such an experience as well. And to hear that they do all of that dining, mental. And the amazing thing with it is it's frozen. So when it hits your lips, you're getting that freezing cold experience. And then you're getting a bit of that warm ristretto come in, followed by the chilled milk. It's so sweet. It's so delicious. And if you're having it, you need to drink it in three minutes because as it warms, it's not the same experience. You need to have it in that ice cold cup. It was probably the best version of an iced coffee I've ever had. No dilution. It kind of stands up to what you'd expect from a really good flat white, but in a frozen format. Number two, we had the pistachio matcha. This was actually the one that surprised me the most. Like the ristretto being concentrated, the matcha was concentrated as well. It was a much thicker consistency of matcha on top on that sweetened oat milk. And the pistachio, it's more like a dessert. It's 100% a dessert. And it really leans into that sweet treat culture. The volume of it is correct. And the way it's served up here, you're going to hit it. And you're going to hit it quick too. And then we had the berry cold brew. Now we see a lot of these cold brew kind of drinks with the cold foam on the top. This was really great. It was delicious. It was almost like reminiscent of like a Ribena on that. Did you think? 100%. Nostalgia in a cup. Berries and cream. You can't go wrong. Anybody that comes in here, if you don't drink coffees normally and you want a signature drink, it's a pretty good place to start. I think that absolutely stands up to the hype of what it's been getting. I think it was delicious. And the best thing is people can make great flat whites at home. If you're a cafe trying to stand out now, you want to have an experience. And that is an experience you can't replicate at home. Unless you have a negative 85 degree blast chiller in your home. Not at all. And the volumes they're doing out of that space is just phenomenal. So hats off to them. That's really innovative. I heard they're doing 600 coffees a day. So good on them. Fancy seeing you here. What are you doing here? Oh, I just wanted to go check out Axel. That's right. We've been doing this all day. So I don't know why I was so surprised to see you. Why are you talking so fast? I don't know. This is my 15th coffee of the day and I'm Jack. No, we're here at Axel Coffee Roasters. Now these are one of the more traditional coffee roasters that we have on the list today. But they've been innovating for a long time with some of the best coffees. And they're doing it at scale. These guys have two world barista championships. They won last year with Jack Simpson 25 and Anthony Douglas in 22. And there's a rumour that they've even dropped the Finca Zaza, Jack's winning coffee, on the menu. Oh, so you can get the coffee in store? Apparently. Let's go have a look. Do you reckon it was believable that I didn't know that before you said it? 100%. Oh, that's great. Let's go try it. My name's Dave Makin and we're at Axel Coffee Roasters. You have Jack Simpson who just won the world barista championship. Can you tell me what type of effect does that have on your cafe? And how do you bring in some of the skills and things that you learn from the competition into the cafe? Yeah, it has such a big effect on the cafe. All eyes turn to us and everyone wants to come in and try the coffee. And see the brand behind, you know, the guy that trained Jack Simpson. You guys have always been serving up some of the best sourced coffees. But you've also got, what, something like 17, 18 locations now? Yeah, we have a lot of locations now. How do you manage to keep the quality at such a high level with so many different locations? Yeah, it's definitely a challenge. I mean, I have a fantastic team. A lot of our staff have been with me a really long time now. And so that's a big part of our success is that continuity of the senior team that works at Axel. Now, for someone that was new to Melbourne or new to Axel, if they were to come in, what are a couple of the drinks that you'd want to serve up to them to say, this is Axel? I mean, I'd always say just order what you always order. At the end of the day, you know, if you're a latte topper, just come in and order a latte. That's actually good advice. Because go in, get your latte, compare it to what you normally have. You can't come in and have an espresso and then try to compare it to your latte with one sugar. We've actually got Jack Simpson's winning milk-based drink that we serve now. Oh, you have it on the menu? Yeah, we have it on the menu. Oh, fully like how we did it at the comp. Yeah, yeah, exactly right. So exactly the same way, you can taste that exact coffee. It's the same lot from the same harvest. And you can taste that at our cafe. That is sick. We're about to have one of the best coffees in the world. Wow, as soon as it hits the table, you can smell it. You can smell it. Yeah, yeah. It smells so crazy. So we've got the seasonal here, just the classic. Yeah, this is our seasonal. And then we've got the WBC. This is the coffee that won Jack Simpson the world's best barista. So yeah, let's have a sip in and have a taste. Yum. That is just classic, beautifully balanced, homogenous, great texture. You have those caramel notes coming through. Just that warm, delicious cup of coffee. Yeah, you're spot on. Consistency is key there. And it's also those malty notes as well. People love that. The familiarity and that little bit of cereal, just to be like, that little hug, you know. You can imagine that at 6am or 7am in the morning. Can you tell us about Jack Simpson's coffee over here? No, Jack's coffee comes from a farm in Columbia. It's from Finca Zaza, which you mentioned. So Jack went over to the farm and spent some time with the farmers and really loved this coffee on the cupping table. Yeah, let's have a taste. Let's have a taste. I mean, as soon as the cup was put down, you could smell it on the table. It was coming through. There's so much sweetness. When you get into it, texturally, it's almost like boozy in the way that it comes through with all of that berry and red fruit and kind of just hitting you straight away. That is closer to a dessert than, you know, your morning coffee, I would say. But it's always nice to indulge from time to time. But, you know, we're talking a $6 cup of coffee versus a $30 cup of coffee. I think 10 years ago, imagine having this as a milky coffee to blow your mind. You'd be like, what have you done? Realistically, if you go to a restaurant in this day and age, you know, and you buy a bottle of wine or even a cocktail now, a cocktail would be $25 to $30 now, wouldn't it? So I think having a $30 cup of coffee that is this good, I think has its place in the market. And I think that we've launched this drink only recently in our cafes and already on the first weekend, it sold out. Really? So, yeah, we were quite surprised, actually, at how many people were excited to come into the cafes and order the coffee that won the World Barista Championship. Beautiful. Well, that was delicious. Thank you so much for sharing that with us. Yeah, pleasure. Cheers, mate. Oh, mate, got to stop running into you like this. Mate, Collingwood, love it, love it. Go the pies. Anyway. How was your day at Wedding Wellington? Did you have a nice time there? The evening was great. Yeah, the daytime was a different story. But, you know what, we're here now. All right. And we're here at Aunty Peg's, the stalwart for Proud Mary Coffee. Proud Mary, the 27th best cafe in the world. Let's go and check it out. Let's go have a look. All right. Who are you and where are we? So I'm Callum. I'm the retail manager of Proud Mary here in Melbourne. And we are in Aunty Peg's. Can you tell me, this is a little different than a few of the cafes we've been to. What is Aunty Peg's and what is your mission here? So Aunty Peg's is a black coffee brew bar. Essentially, it's our cellar door for the roastery. So everything we do here is purely black coffee. A few different methods. The idea of looking at this as a cellar door, such a cool way to be able to do it with the roastery right over here where we're sitting. And then we're tasting the coffee, learning about the origin, experiencing it. It's awesome. So in a similar way to wine, you know, coffee can be seasonal. How do you create the menu for people when they come in? What's the offering? We've got a pretty extensive menu, particularly here at Peg's. I think we're close to about 30 different single origins in about five different brewing methods. Obviously, that's a lot to choose from. We do our showcase coffees. So this is three coffees each month. And we rotate all usually from a particular origin, sometimes a particular processing method or particular producer. And it's our opportunity to share and to show people what Honduras coffee can be like. Now, one of the things that I loved about Peg's the most and Proud Mary, is you were kind of some of the first to start advocating and pushing for freezing coffee. This might sound like something your grandma did, right? Where she's like, oh, put the coffee in the freezer, do it. But this is actually like a viable thing. You can freeze coffee. My dad used to freeze coffee. Essentially, as I mentioned, we've got close to 30 coffees on the menu. And we don't necessarily go through those within the sort of the perfect timeframe. So by freezing the coffee, like freezing anything, you're pausing even time. And that allows us to have this insane variety. Obviously, behind us, we've got the big chest freezers. That's where the bulk of our stuff is stored. We've got little freezers around the place. We age our coffee to the certain sweet spot. And we do most of ours in dose centrifuge tubes. But obviously, the one big talking piece that we always get is our coffee freezer above the bar. So all of the cafes have this or a version of this. This one holds our showcase espresso coffee. It has been custom built and designed by Nolan, with three EKs underneath to allow us to dose in approximately 21 grams through, ensuring that everything's staying frozen and kept at that sweet point. But obviously, for the efficiency of service as well, not having to run back and forth and dose everything out. For someone that's new to Melbourne or new to Proud Mary and Aunty Peg's, what are three coffees you'd serve them that show you how innovative you guys are and what Aunty Peg's is all about? Definitely, we start with the snap chill. So our nitro brew. This one is a blend of a geisha and a mocha quattro. So it's a pretty awesome natural blended coffee. Definitely kick off with that one. Pours like a beer, looks like a Guinness. The Guinness of coffee coming at you. Look at that cascading beauty. This is an iconic Melbourne drink. The best way to make cold brew is with hot water. Correct. Snap chill. This is how it's done. And 50% geisha as well. Treat yourself. 50% geisha, naturals. And that's where you kind of want a natural in a drink like that. That's where it's like nice sweetness coming through. Texturally, that's exactly what you're after when you go to a place like this. You want that one-off experience that you get here. You've got that big open bar. This thing was innovated 15 years ago and I feel like it still stacks up. Yeah. This has complexity. It has higher notes, brighter notes, more sweetness than what you generally expect. Yeah. Yum. It's still as good as it was 15 years ago. That's still innovative in my opinion, Rowan. I think the way that it stacks up texturally and also in terms of like the blend that goes into it and the roast profile to make sure that you know it's going to be coffee. You're still drinking it but it's light, it's refreshing. And as Carol said before, you'd slam that on a 40 degree day. We will go an espresso of one of our showcase coffees from El Salvador. I think we're going to do the Red Bourbon, the washed. It's caramel, melon, red currant. It's a nice fruity one and a really good sort of middle ground of the coffees that we have on show at the moment. All right. We've got a Red Bourbon here. This is an El Salvador. Oh, yum. That's delicious. Thank you so much. Yeah. This is where these kind of coffees, it's like this is that elevated level of you still have that same kind of espresso characteristics that you want of like nice warm caramel undertones. But then you're getting that fruit coming through at the end. You're getting a little bit of that red currant. I also just love that it's a washed coffee. Thank you so much, guys. This is exactly what I wanted right now. Yeah. And for those listening, washed coffees, we're talking about the traditional style of coffees that we know. There's lots of naturals that get a bit funky. This is super clean and super elegant. The intensity of the flavor that's in the cup is exactly what you want. That's the type of espresso that I want to drink every day. Yeah, 100% agree with you. It's not too zingy. You know, some of those coffees are just underdeveloped. And you just get that like bite, that acidity come through, that sourness. We'll finish off with one of our deluxe coffees as a pour over. We've got to. Proud Mary has a standard method that we use across all the cafes, all four of them. The goal being that no matter which cafe you walk into, you're going to get the same. You can have the same coffee and it's going to taste the same. No matter who's made it, no matter what country you're in. And for that one, we're going to do the natural Panamanian coffee, the La Esmeralda. It's beautiful. It's fruity, black currant. It's just an absolute winner. No coffee smells like a Proud Mary coffee because of these cups. It just like oomphs it into your nose. It just like slaps you in the nostrils. Nice floral fruit coming through. Tastes like a Proudy's coffee. Absolutely. It's a signature taste. It's got that nice like black tea to it. You're getting some like nice like darker fruits coming through in that. I think you know instantly it's like it's a Panamanian. It's just like it's that coffee. Oh cool. And the fact that they've had such long relationships with these farmers, you know, at the time was actually quite innovative. So you could see it come through and then now you live the legacy of that. Everybody gets to come in here and try it. That coffee is probably a year old frozen. You wouldn't be able to tell in the movie when you pull it out. No. I mean, the only way you can do it is like testing the new harvest, but the harvest is completely different. Yeah. There's no way. So there's no way to know. It's so good. And it's good for a reason. There's quality control. There's years and years of passion from Nolan. I think the best thing about Nolan is that he's come into this not as a businessman, but as a pure enthusiast for everything. And you think about this coffee 15 years ago, it was probably $8 a cup. Now it's worth whatever it needs to be worth, whatever someone's willing to pay for it. And that's true innovation. We're at the Queen Vic Market on Dunga Jambina Walk and we're here to check out Inbetween. Rowan, what are we doing? Mate, you must have absolutely butchered that. There's no way. Get in the comments and tell us how we did with that one. What's your name and where are we? So my name is Ben and we're at Inbetween Cafe at Queen Vic Market. Inbetween, the name kind of comes from a play on words. So in between like a bar and a cafe, because we're playing with lots of different like mixology techniques and doing like very experimental kind of drinks. We really want to make coffee more accessible as well to people who don't necessarily love the taste of coffee, but they still want to enjoy coffee. Like if they're going out with friends, they can still get something that includes them, but is like palatable for them as well. There's quite a lot of cafes popping up, especially in Asia. Like we've been to Thailand, like Factory Coffee, OPS in China. And then there's another one called Big Short in Singapore. A lot of these cafes like popping up and then they're doing this kind of blending of bar and coffee chop techniques. So we were like, oh, we really want to bring that to Melbourne. Like that's something that we would personally go to. So we're like, why not? Dude, Thailand and Singapore are doing amazing stuff. This guy right behind the camera here is the biggest advocate and won't shut up about how good like Singapore is. So for someone new to Melbourne or even new to your coffee shop, what are three drinks that kind of screams this is Inbetween that are the most innovative? I would say if it's your first time, number one, you have to get Einspänner. So it's not on the seasonal menu, but it's on our regular menu. And it's our number one drink. It's like a really rich ice latte with like this amazing thick cream on top. Quite different to other cream tops in Melbourne. How is it different? We're using like a special blend of two different types of creams. And then when we finish whipping it, it's kind of almost sticky. It's really rich, really creamy. And then when you mix everything together, it's really great. And the first like sprinkles, it's like having an affogato. So that one is like inspired from the Korean style Einspänner coffee. Where they have really thick cream with that signature like dollop on top. Is this the one where it was like the horse carriage drivers would originally have it? Is that the kind of story? I think so. I think they had it because the cream on the top would stop the coffee from spilling and getting cold. And it would always have a handle on the side. So the carriage rider could have the, what is it? The reins? The reins in one hand and the cup in the other. Anyway, we derailed there. So Einspänner. Yeah. So how do I tackle this thing? So we always recommend for the Einspänner to try a little bit of cream and coffee together. Like an affogato. And then when you've had enough, just mix all together. And then enjoy it like a rich ice latte. It's like ice cream. The texture on that is insane. It's like toasted like marshmallow underneath. That like melted marshmallow. What do you mean when you've had enough? I'm just going to keep eating this. This is great. The texture, I mean, good on you for spending the amount of time on that texture. Is the bubble gun out? We've got to get the bubble gun. We can get that one out. The bubble gun won this season. So we called it the kids table. Because we're using like two nostalgic childhood ingredients in that one. So we've got strawberry Nesquik and Ribena. That sounds delicious. How's that one made? So we're using like a cold brew. And then we've got some black tea. Really strong black tea to give some like nice astringency. And then mix it all with the strawberry Nesquik, some Ribena and a little bit of strawberry syrup. And then we tie it all together. And then we finish with that strawberry smoke, the bubble gun. Strawberry smoke? Yeah. Beautiful. Again, I think the thing here that leans into the mixology cocktail side of it. You read a drink that says strawberry Nesquik and Ribena. You're thinking over the top. It's going to hit you. There's like this balance with the hibiscus, with the sweetness, with the different layers. It's not too sweet. That's good to hear because we always try to aim for balance. That's like number one. We always try to make sure all the drinks are balanced and enjoyable as well. Oh yeah, that's delicious. That's awesome, man. There's so many layers. Imagine that on a hot day. Oh my God. Nice tea vibes for sure. I could smash that whole thing. And I've already had like 20 coffees today. So I really should slow down, but it's good. It's still got that creamy undertone to it. You get that strawberries and cream at the end when it finishes. That's really nice. Obviously, there's no cream in it, but it's still... I don't know if that's from the hibiscus or something. It's quite good. So we've got the creamy one. We've got the kind of tea-like one. Then I would say something different from that. The fall feeling this season. We infuse Genmaicha tea with rice and oat milk in a blend. And then that's our base. And we make some homemade Genmaicha syrup as well. A single shot espresso. And then we've got this nice nitro cream on top. So it's very light, but you can still taste the coffee. When we were making this one, Genmaicha is really hard to work with. And the flavour can be lost quite easily. For those who don't know, what is it? Genmaicha is like a roasted green tea with a rice infusion. Little rice pops in there. So you get quite a nice nutty, aromatic taste when you have Genmaicha. Yeah, deep, nutty, delicious. Really good. That one is a punch straight away. It's nutty. You have that rice texture coming through. Super complex. Not overly sweet. That one's... There's so many layers to that drink. The little rice crisps pop as well through the cream. One of the hardest things when you're building a drink using espresso is espresso can be so overpowering. And most places now just use a double shot and throw it in. And it's too much. You lose all of the nice, delicate layers in that. And this drink has so many layers of complexity that the single shot is all you need. And I'd say that there's no confusion in that drink. With that many ingredients and that many strong, overbearing flavours, they harmonise quite well. Really, really well. Oh, my God. You've mastered the peaks here on that. That is amazing. Yeah. Actually, we have a little secret menu. If you ask our lovely baristas to draw a little face on the Einspanners, we can do a cat face. A cat? Yeah. Well, I request. I want a cat. Let's do it. Please. Oh, mate. Fancy seeing you here again. I'm good. How are you doing? Why are we wearing different clothes? We are wearing different clothes because we got to the end of yesterday's shoot. It's a new day, and we were so highly caffeinated that we had to stop, take a moment to take it all in and regroup today. I don't think I've ever been so caffeinated in my life. No, not for a very long time. And I think it makes us a bit more concise and a bit clearer for you guys listening. I was travelling through space and time after all those coffees, man. I don't recommend anyone ever do that. So, we were looking for the most innovative cafes in Melbourne. I want to ask you first, in terms of innovation, what was your favourite drink from the day? Favourite drink number one was the Project Zero Lychee Cold Brew. I think the way that it utilised co-ferments was also essentially an extract chilled. It was a hot brew over ice. And then it was a delicious cold brew that I'd drink a lot of, I think. Very similar to an iced tea. So, like that lychee flavour homogenised really well. And then a close second was definitely the OG, the Proud Mary Nitro. Yeah, I'm going to go... My runner-up was the Einspanner, the Korean-style Einspanner from Inbetween. But I'm going to have to give my winner to the World Barista Championship coffee from Jack Simpson. Like, obviously, he just won the best coffee in the world. So, I mean, it's pretty easy to put it at the top there. But I love... The reasons I love innovation is that it's highlighting the farmers, it's showing some of the best coffee in the world. And it's not just winning the World Barista Championship stage. It's being showcased at their cafes all across Melbourne, multiple locations. This is an innovation because for the first time ever, you can actually taste what was being served on the stage to those judges, which I think is huge for the coffee industry in itself. And Dave highlighted the fact that people have been drinking it. There was actually not that much friction to a $30 cup. So, it means there's an appetite. And if there's an appetite for higher-end coffees, it means that the farmers are getting paid more, which is awesome. Always good. And finally, as a whole, what do you think the most innovative space was? It was definitely Project Zero today with a close second of Inbetween. I think Inbetween ran a bar, a coffee space like a bar, which was really awesome to see. I think with Kirk, he's got a lot of new technologies and a lot of new processes. And they're just at the infancy. So, you can imagine what that's going to look like in five years' time. The way we see a coffee bar that's traditionally set up is not going to look like that again. Now, my answer's boring because I'm going to say the same thing. I also think it was Project Zero. I just think that for innovation, you're always going to cause controversy. And this has caused the biggest stir in the coffee industry that we've seen in a very long time. It's being talked about everywhere online, all around the world. And now people are also starting to implement it themselves. Not only that, giant machine manufacturers are now adjusting their tap system so that you can have pre-batched espresso running through it. So, this is a change that's coming in just a few months that people are already changing their machinery. So, that's going to be my winner for most innovative cafe as well. So, I tell you what, I've never been more caffeinated, but I had a lot of fun doing this. I want to start doing more of these. I'm talking Dubai. I know you want to do Bangkok. 100% want to do Bangkok. I think the scene over there is absolutely popping off. And it's relatively close and relatively similar time zone. Yeah, let us know what you want out of these city tours and city guides. Hopefully, we do a lot more of them. And as always, It's Just Coffee! See you next time.