Bellissimo Coffee’s Fortitude Valley and Bulimba outlets have long been a source of quality hot stuff, where weary wanderers can perk up with a piccolo and self-confessed caffeine geeks can discuss the latest crop-to-cup processes. As is the case when any small or mid-sized entity becomes popular, space to show off becomes increasingly limited. For owners Mark Bignell and Michael Koo, Bellissimo’s blossoming portfolio of wholesale clients and perennially packed cafes necessitated a big, adventurous boost in capabilities. Bellissimo Coffee’s new Coorparoo roastery and cafe has been a few years in the making (you can thank COVID for the extended delay), but the wait looks to be well worth it. The crew lifted the cloche on the project last week, showing off a converted warehouse space that boasts a multi-faceted array of amenities geared towards improving Bellissimo’s wholesale capabilities. Inside guests will spy (through a set of floor-to-ceiling windows) a scaled-up roasting hub (boasting 75- and 90-kg roasters capable of producing roughly 15 tonnes a week), a temperature-controlled room where green and roasted beans are stored, a technical department for machinery repairs, and a packaging and distribution zone. There’s also a sizeable kitchen on site that’s tasked with the production of baked goods and breads for all Bellissimo locations and a collection of partner cafes. All in all, the building houses everything one would need to grow and evolve a coffee-based business – but it’s only stage one of Bellissimo’s plans for Coorparoo. The next phase will involve the launch of the Flower and Flour Market, where pop-up stalls will serve artisanal products and the cafe will expand into the roasting area itself. Stage three is still a mystery, but we’ve been told it will involve the building next door, which Bellissimo has recently acquired. For now, the team is eager to make the Coorparoo location a place where anyone with fondness for coffee can indulge to their heart’s content.

Bellissimo’s cafe space and coffee bar – dressed in a comfortable-yet-edgy modern-industrial aesthetic – is where most guests will devote the bulk of their attention. Coffee is the logical starting point – Bellissimo’s Italian and Ultimo blends are on deck alongside a feature single origin. Unlike its sibling haunts, Bellissimo Coorparoo has much more room to experiment with alternative brewing methods, offering batch, cold-brew and pour-over sips (the latter done table-side) alongside expertly frothed espresso-based coffees. Those of you that love to know everything about what’s in your cup will able to tap into the encyclopaedic knowledge of the staff, who will wax lyrical about Bellissimo’s growing portfolio of direct-trade relations with farms overseas (for example, the roaster’s El Salvador single origin is sourced exclusively from one producer), processing methods and roasting techniques (a small roaster in the cafe space is primed for demonstrations). The cafe’s dine-in menu is a trove of delectable brunch dishes and treats, from the scrambled eggs on house-made rye toast lathered in truffle ricotta and the salmon gravlax on toasted brioche to the onion bhaji with poached eggs and French toast croissant with house-made ice-cream. A selection of toasties (classic ham, Reuben, chicken supreme and vegetarian) are available all day, in case you’re peckish in the afternoon. Bellissimo Coorparoo will also host barista training courses for its partner cafes, home-brew classes, cupping sessions and industry events, and doubles as an event space for everything from birthdays to weddings.

Bellissimo Coffee’s Coorparoo hub is now open to the public. Operating hours and contact details can be found in the Stumble Guide.