Albion perks up with the arrival of new flagship cafe by Parallel Roasters
Big news for fans of local coffee – the folks known for excellent roasts now boast their own cafe. Parallel Roasters has taken over the space formerly occupied by Camp to install its very first flagship location, reducing the gap between roaster and drinker and making its coffee readily available to the caffeine-craving masses.
Since bursting onto the scene in 2016, popular coffee upstart Parallel Roasters has appeared in many of Brisbane’s best eating houses and coffee joints. During this process it has earned a first-rate reputation thanks to its uncomplicated approach an earnest enthusiasm for the craft. Up until now director Ben Graham and his team were yet to open a bricks-and-mortar presence in Brisbane beyond Parallel’s Sumner Park roastery, but recently Albion locals caught sight of a change on Hudson Road – Parallel Roasters had finally opened a cafe of its own. After jumping on the opportunity to take over the space occupied by his pals at Camp, Ben wasted no time putting a Parallel Roasters spin on the venue. With a fresh lick of paint and some new fixtures from Talty Sargent, Ben and his team brought the effortlessly cool atmosphere in line with Parallel’s own aesthetic, retaining the established modern-industrial feel and community-focused appeal Camp was known for.
Ben’s top priority was to ensure that the offering was as approachable as possible, coming in from a roaster’s point of view (and drawing upon his experience as former owner of The Single Guys) to ensure Parallel Roasters covered all bases equally. As Ben says, coffee shouldn’t be complicated. With that in mind, Parallel Roasters in Albion offers a no-fuss selection of brews to serve all tastes. Patrons can swing by daily and sip on their choice of two espresso roasts, two batch-brew filter pours or one pour-over variety, supplemented with a decaf roast, tea, hot chocolate, juice, soda and milkshakes. The kitchen has expanded its menu, adding some all-day classics with a continuing focus on local produce, from the baked brioche French toast and autumn mushrooms with crisp baked polenta to the slow-cooked mince and house cornbread.
For more information, find Parallel Roasters in the Stumble Guide.
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