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New espresso bar showcases 'extreme high-quality and rare coffees'

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A long-running Sunshine Coast-based coffee roaster has officially opened its first retail space and espresso bar.

Tim Adams Specialty Coffee, which was founded in 2010 and supplies cafes throughout Australia, has opened the venture at Warana, with Pedro and Grizz Coffee Roasters.

The menu features all Tim Adams house blends and a rotating selection of more unique coffees, with the most expensive cup priced at $20.

Customers can enjoy their brew with a view of the roastery in the new outlet, which was designed by the renowned Studio Shibui.

Pedro and Grizz is the roasting arm of the operation, established in 2014, jointly owned by Tim and Katie Adams and James and Angela Pedrazzini.

Pedro (James) and Grizz (Tim) are responsible for sourcing, buying and roasting coffee for Tim Adams Specialty Coffee and other local coffee brands.

Inside the new Studio Shibui-designed espresso bar at Warana.

Mr Adams said he was excited about the new outlet.

“This is an incredible opportunity for us to showcase the extreme high-quality and rare coffees we’ve sourced over the years,” he said.

“We are thrilled to finally open our doors and share our knowledge and passion with both our customers and wholesale partners.”

The Tim Adams Specialty Coffee website says Mr Adams began in the hospitality industry by chance, discovering with wife Katie that coffee was a passion.

After a few years in the industry, in 2009 he was crowned the Australasian Specialty Coffee Association national barista champion. He went on to represent Australia at the World Barista Championship, placing 13th.

Head barista trainer Tilly Sproule has also excelled in competitions, winning the Queensland Barista Championship from 2015 to 2019 and representing her state in the national finals.

“As a dedicated ambassador of the specialty coffee industry, Tim regularly shares his knowledge with budding baristas, offering hands-on barista training,” the website states.

Each coffee served at the new espresso bar is aged, individually dosed and frozen to capture the best possible flavour, a technique often reserved for barista competitions.

The $20 coffees have a cupping score of 94 points and over, on a scale developed by the Specialty Coffee Association that is the global standard for coffee. The scale goes from 0 to 100, with only coffees scoring 80 points or above considered ‘specialty’ coffee.

The espresso bar, which opened in late April, also serves French pastries and sourdough crumpets. It is at 9 Machinery Avenue, Warana.

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