What makes a good coffee? The baristas’ ability to make what I’ve asked for.
Who are your baristas? Joel, Branden, Emily, Bronte, Tia, Kodi and Leon.
What is involved in becoming a barista? Depending on how you want your coffee, nothing. However, if you want a great coffee, it’s essential to have excellent training from an experienced barista. Practice and understanding how all milks behave under pressure is vital. Being able to make what the customer requests is the most important thing.
Do people have favourite coffee venues? Absolutely. People connect over similar interests, and coffee is perfect to discuss what’s going on and gossip. If their coffee is consistently silky gold and exactly how they like it, like it is at Gargarro Cafe, people will come back every time.
Are mornings still the most popular time for coffee? Mostly, particularly morning tea time as we offer the best desserts.
Takeaway and table service? We do a majority of table service, however market days we will do a lot more takeaway. Our takeaway is growing with more people knowing there is an awesome cafe in Girgarre only a phone order away.
Business or social coffees? Predominantly social coffees for us, however we offer free wifi and power for laptop-phones and we do have a portion of clients working remotely from the cafe. We have a function area suitable for meetings which continues to be utilised by local government organisations and social groups.
What is the most popular coffee order? Latte.
How many types of milk do you use in your coffees? It’s important to note we use Ky Valley Milk through GV Distributors and we source all our milks through them. Full, skim, lactose-free, almond, soy, oat.
Strangest order? Magic. We’d never heard of it a few years back, but most definitely know what it is now.
Biggest day of the week? Girgarre Market, the second Sunday of each month.
Coffee types? All the favourites and we also offer nine different types of hot chocolate and 16 different types of tea. We also offer 13 different milkshake flavours.
The final word: Joel has more than 17 years’ experience making coffee and working in the hospitality industry. He and I have trained our staff to offer amazing customer service and consistently great coffee. We’re now even open on Friday and Saturday nights.
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