Excellent espresso wins fans

RICH IN TASTE:  The Good Oil Espresso in  Wallsend.   Picture: Simone De Peak
RICH IN TASTE: The Good Oil Espresso in Wallsend. Picture: Simone De Peak

THE GOOD OIL ESPRESSO

Address: 107 Nelson Street, Wallsend

Open: Monday to Friday, 7.30am to 2pm; Saturday and Sunday, 8am to noon.

Phone: 0477933074

Website: Search The Good Oil Espresso on Facebook

Head chef: Matt Bramble

NO longer just an inner-city indulgence, Newcastle’s coffee culture has made its way to Wallsend in The Good Oil Espresso.

The espresso bar opened in October and already attracts a crowd of regulars – including two Italians for their daily espresso (no ordering necessary, just coins on the counter, coffee made, consumed, and they’re gone until the next morning) – and punters from across greater Newcastle.

The espresso bar team draws on more than 15 years’ experience each in the coffee industry in opening The Good Oil Espresso, a name that refers to the natural oils in the coffee which give the drop its distinctive and delicious flavour.

The Good Oil Espresso uses the Pulse Blend from Port Macquarie’s Peak Coffee, described as a mix of arabica and robusta. The espresso bar also offers a changing single origin bean, which could hail from Ethiopia, Colombia or elsewhere.

Punters can also pick the brains of The  Good Oil team for more information on the coffee they’re drinking, or take in the dozen or so chalkboard diagrams of different types of coffee – from ristretto to machiatto to flat white and just about everything in between.

In keeping with the theme of sharing the coffee love and knowledge, The  Good Oil Espresso also runs coffee appreciation nights. These take in the history of coffee, understanding different beans and blends, how to pour the perfect espresso, steaming the perfect milk and coffee styles. 

The next night is due to take place in March.

Visit The  Good Oil Espresso on Facebook to stay updated.

If you’re after a bite to go with your coffee,  they  also  offer a full, cooked breakfast menu from their chalkboard menu, while the lunch offering is also from a changing selection with a focus on fast ‘‘grab and go’’ lunches for those on a break from work.

Breakfast: (until 11am) Smashed avocado on sourdough with mint, chilli and feta, $10.90; eggs benedict, $15.90; huevos rancheros: tortillas with creamed eggs, chorizo and salsa, $12.90; fresh fruit breakfast with yoghurt and granola, $9.90; bacon and egg roll with barbecue sauce, $6.90.

Lunch and more: From a changing selection including mango chicken, Thai beef and roast vegie wraps; lasagne; chicken schnitzel rolls; fresh salads such as Moroccan chickpea and couscous, lemon pasta salad; scones; gluten-free options such as vegetable frittata and raspberry and vanilla friands.

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