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Reverends Fine Coffee

The hero of the space? A seriously space-age coffee machine named “Spirit” that welcomes you on arrival.
By Mimi Hyll
February 12, 2014
By Mimi Hyll
February 12, 2014

Almost hidden at the top end of Brunswick Street, Reverends Fine Coffee is one of those edgy epicurean gems adding to the burgeoning contemporary café scene in Fortitude Valley. Inside, you'll find an interior oozing nonchalant quirky-cool, with a large open kitchen, towering antique glass coffee drippers, an eclectic mix of stained glass window wall hangings and a small pot for Vinyl Funds in lieu of the customary tip jar. The hero of the space? A serious retro-cum-space-age coffee machine named "Spirit" that welcomes you on arrival.

When your coffee is produced using a piece of machinery that looks like it could double as a mustang bonnet or beam back up to the mothership, you know you're in for a treat. From uniformed high school students and academics scribbling in journals to businessmen on iPads and creative types nose deep in a book – diversity is a tribute to Rev's popularity.

Coffee here is a must. With aeropress, pour over and cold-brew options, a house blend sourced from local roaster Uncle Joe's and a constant rotation of new single origin beans on offer, a cup is – as you'd expect – mighty fine. Skillfully made, the cappuccinos arrive topped with real grated chocolate shards that melt to your spoon as you scrape off the froth. Underneath is a smooth and velvety cup of coffee that will disappear far too quickly if you're not careful.

Combinations such as poached eggs on toasted Vienna with Swiss chard, heirloom tomatoes and labna or the avocado, spinach and goats cheese on rye finished with almonds and balsamic reduction are all waiting to tempt your taste buds. For those partial to something lighter in the morning, the 100% dairy free Coyo raspberry bircher hits the spot. The combination of oats soaked with tart raspberries, crunchy coconut chips and subtly creamy coconut yoghurt, topped with sweet mango slices and chia seeds makes it a fresh and filling option without weighing you down. The quinoa fruit salad is another good choice, bursting with chopped seasonal fruit (peach, mango, strawberry, pineapple and red grapes) tossed through chia, cooked quinoa and a zingy honey-lime dressing. Although take note - it's not for the fructose faint-hearted.

And of course sweet breakfasters can't go past the house-made toasted Banana and Blueberry Bread, which, despite being more blueberry than banana, is worth trying for the slathering of rich espresso butter on top. Spread it on thick and savour the salty-sweet coffee goodness as it melts into the warm crust.  With friendly, attentive, 70's-shirt-donning staff, expertly made coffee and a superbly curated menu – take time out to experience Reverends yourself.

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