At The Maillard Project, the filter menu can offer several ways to taste one farm's coffee, with different varieties and processing styles to compare. On Charlotte Street in Brisbane's central business district, its low island counter sits beside a glass-fronted roasting area. Come on a weekday with time to choose a coffee and ask how it differs from the next one.
Coffee
Established by the team behind Coffee Anthology, Maillard serves its own roasts. Espresso and flat whites offer a shorter stop; for a longer tasting, choose from the pour-over list. The list identifies each coffee's farm, variety and processing method, so you can compare a washed lot with an anaerobic natural or try a variety you haven't tasted before. Ask which coffees make a good comparison on the day.
The menu reaches beyond Colombia to Ethiopia, Costa Rica and Kenya, with pour-overs listed at A$12–14. That puts a tasting at the expensive end of a coffee break. Staff can guide the choice and help match a bag of beans to your brewing at home; start by saying whether you prefer a fruit-forward cup or something more familiar with milk.
The visit
Pale timber, stone and glass surround the central bar, with a raised seating area towards the back and the roaster visible from the street. The open counter gives you a view of the brewing as you wait. Add a croissant or Danish pastry if you're hungry; the café now serves coffee and pastry only, so plan a full breakfast elsewhere. It closes at 3:30pm and does not open at weekends.