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roasted tuesday · roasted tuesday
A hand grinder, a glass dripper and freshly roasted beans

Chapter 01

GRIND

We roast in small batches at the back of the café every Tuesday, and grind each dose seconds before it meets the water. That is most of the secret.

Shop this week's beans →
slow down · slow down
Water poured slowly over a paper filter

Chapter 02

POUR

Every filter at Chocom is poured by hand: 15 grams of coffee, 250 of water at 94 degrees, three and a half minutes. Sit at the bar and we will show you how.

Read the brew guide →
stay a while · stay a while
A stoneware cup on the wooden bar
Huila
ColombiaHuila WashedRed apple, cacao
Sidama
EthiopiaSidama NaturalBlueberry, jasmine
House
Espresso blendChocom HouseCaramel, hazelnut

Chapter 03

SIP

Drink it at the long bar from a cup thrown by Hana at Clay Lane Studio, two streets away. Or take a bag home: everything on our shelf was roasted in the last seven days.

Find your bag →

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This week's beans

Three coffees, roasted on Tuesday. Pick up at the counter from Wednesday, or we post them anywhere in Australia. Free delivery in Melbourne over $45.

Huila
ColombiaHuila WashedRed apple, cacao

Huila Washed

ColombiaWashed1,800 mFilter roast

Grown by the Ortiz family in La Plata. Bright and round, our everyday filter.

$24 250 g
Sidama
EthiopiaSidama NaturalBlueberry, jasmine

Sidama Natural

EthiopiaNatural2,100 mFilter roast

Dried in the cherry for three weeks. Floral and juicy, at its best as a slow pour.

$27 250 g
House
Espresso blendChocom HouseCaramel, hazelnut

Chocom House

Brazil + ColombiaEspresso roast

The blend in every flat white we pour. Rich and sweet, made for milk.

$22 250 g
The Tuesday Club

A fresh bag every two weeks, roasted the day before it ships. From $20 a bag, pause or cancel any time.

Brew it like the bar

Our pour over recipe for a V60 or any cone dripper. It works with every bag we roast.

15 g coffee250 g water94 °CMedium fine grind3:30 total
  1. Rinse

    Wet the paper filter with hot water, then pour that water away. No papery taste.

  2. Bloom

    Add 30 g of water and wait 30 seconds while the coffee breathes out its gas.

  3. Pour

    Pour slowly in small circles, reaching 250 g at about two minutes.

  4. Wait

    Let it drain. Done by 3:30? Perfect. Too slow, grind coarser next time.

The gooseneck kettle we use for every pour over

Our story

A cart, then a café

Chocom Coffee started in 2019 as a cart at the Saturday market on Smith Street. Mia roasted on a two kilo machine in her garage, Tom poured, and the queue did the rest.

In 2022 the cart became a café on Easey Street, with the roaster at the back where you can watch it every Tuesday. We buy from the same five farms each year and pay well above market price for it.

“We only want to serve coffee we would cross town for.”Mia Laurent, head roaster
The bar at Chocom Coffee, grinders and shelves of beans

Come by

41 Easey Street, Collingwood

A long bar, twelve stools and the roaster at the back. Dogs welcome on the bench out front, laptops welcome until 11.

Mon to Fri
6:30 am to 3 pm
Sat and Sun
7:30 am to 3 pm
Roasting
Tuesdays from 8 am, come and watch
Get directions →Call (03) 9417 0412