Market Lane Coffee
Market Lane Coffee – We are a coffee retailer & roaster with five coffee bars in Melbourne, Australia.

354 3 23-05-2017
  1. We only have a handful of these beautiful cups and saucers left at our Therry Street store. These are made by Daylesford ceramicist Roberta Gartland, who has been making cups for us for five years! The cups are made from Tasmanian Southern ice porcelain and thrown in very small batches. Watch our interview with Roberta on our Journal (link in bio).

474 5 22-05-2017
  1. We see waste reduction as a very important factor in reducing our impact on the environment and society. Each week, about 1,000L of organic waste is recycled across all our shops. This recycled waste is mostly coffee grounds, but we also recycle food waste and dead flowers. We recently visited the facility that processes our organic recycling, called Natural Recovery Systems in Dandenong South. This plant utilises a type of composting called “in-vessel” composting, as opposed to the more common “wind-row” composting (which is common in farming and in domestic use). Nationally, organic waste from businesses (food scraps and the like) make up around 15% of all waste sent to landfill, so there is a huge opportunity for us all to improve! You can read more about how we compost our coffee grounds on our Journal. Link in bio.

327 2 20-05-2017
  1. We're easing into the weekend with a homemade cup of La Loma and @driftmag in hand. Drift is a stunning, thoughtful and in-depth exploration of coffee and the cities that love it. For its fifth edition, our beloved Melbourne is the focus. With a few familiar people, places (and take away cups) within its pages, Volume 5 looks at the past and present of our city's influential and world-famous coffee and cafe culture. We now have copies of this limited edition journal at all our stores.

387 5 19-05-2017
  1. Friday is cupping day! Come along to our @prahranmarket store in time for a 1PM start. It's a $5 donation (which goes towards the Santa Clara Scholarship Fund) and you'll cup a mixed bunch of Market Lane coffees and others from further afield. Seven spots only. See you soon.

686 15 18-05-2017
  1. Should you find yourself in lovely Tasmania, we can’t recommend highly enough that you visit our friends @pigeonwholebakers on Argyle Street in Hobart. Owners Emma and Jay Patey produce some of the loveliest breads and baked goods without compromise, employing traditional methods with the upmost respect for each and every ingredient. The majority of the flour sourced by Pigeon Whole Bakers comes from a Tasmanian windmill, which was built in 1837 and to this day mills its grains exclusively with wind power. Photo by #friendsofmarketlane

342 4 17-05-2017
  1. Did you know we sell our coffee sacks at our @prahranmarket and Therry Street stores? They make great planter box linings among other excellent upcycled uses. They're a $5 donation and all proceeds are given to the Santa Clara Scholarship Fund—an awesome non-for-profit organisation dedicated to improving the quality of life and education of coffee farming families. This education fund was set up by the Zelaya family (@ricardozelayacoffee) in Guatemala and is aimed at supporting their employees’ children.

348 7 16-05-2017
  1. Winter is well and truly on its way. But is it too cold for an iced filter yet? We have Bolivian geisha Don Carlos and Colombian La Loma on our iced filter bar for those who take their coffee cold all year round. 📸 by @sohrachsoh of @dbleshot

207 4 15-05-2017
  1. Our current single origin espresso coffee is from the Mbilima washing station in Rwanda. Owned by the Dukundekawa Cooperative, the station is located in the rugged northwest town of Musasa, around 2,200 masl. By Rwandan standards, the Mbilima washing station is quite small—it represents around 400 local producers and employs 40 seasonal workers, 95% of whom are women! An impressive level of care is taken in the processing of this coffee. Cherries are hand picked when fully ripe and pulped the same night. The coffee is fermented overnight, graded, sorted by weight, and then soaked for 24 hours. The washed beans are moved onto pre-drying tables, where they are sorted for six hours, then to drying beds for around 14 days. This meticulous handiwork results in a coffee that tastes like caramel and marmalade with a clove finish.

232 4 12-05-2017
  1. Applications for @melbfoodandwine's annual Hostplus Hospitality Scholarship are closing soon! Each year, MFWF sends one local hospitality gun to work across the world. The winner will fly to three different countries to spend time at world-class hospitality businesses, tailored to their career. Then, upon return to Australia, they'll embark on a year-long mentorship with a local industry leader. Applicants can be from any area of hospitality—from the cellar or the kitchen to the paddock or front of house. Last year's winner, @elikarowell (head roaster at @squareonecoffeeroasters) spent time in Brazil, Nicaragua and Guatemala, and in Seattle at the Re:co coffee symposium. Applications close next Wednesday 17th May (link in bio)

240 4 11-05-2017
  1. We recognise the inherent value in continued education. There is always something we can do to improve. With every new wholesale relationship, we see a great opportunity for growth through mutual learning. Our curriculum is continually evolving to deliver coherent, meaningful and engaging content. If you would like to learn more about what a tailored coffee program from Market Lane could do for your business, please don’t hesitate to reach out 🙋