Corner of Nicholson and Mollison Streets, Abbotsford 3067
(03) 9421 2732
Google map link
Coffee Brand 5 Senses
It’s hard to not like this place, and why would one even try. Knowledge and pride permeate through the staff in a manner that is suggestive as opposed to directive. In our experiences, the suggestions have been good ones. This is because Three Bags Full staff know the most extensive details of roasting procedures, farm lots and regions, then couple it with good coffee making skills.
What’s more is that often the floor staff, baristas and owners gently nudge you towards trying blends in various methods (espresso, clever coffee dripper or clover). They also run blends through different methods on different days. So if you’re not wholly on board the filter-movement, you can still get a good and varied selection of espresso coffee, as it changes quite regularly.
It is important to be mindful that Three Bags Full is a very busy venue. On weekends there is almost always a wait for a table…..and then there are weekdays which are constant. But the staff are accommodating and they know the turn-over of their clientele so can give a good estimate of wait-time.
To conclude, yes it’s busy. Yes you may have to wait for a table (and sometimes food)…but think of it this way: If you buy a Ferrari from Italy it takes some time before you get it. Quality is ensured! With some super-cars you want to look under the hood before you drive it home…well, if we were mechanics we’d say Three Bags Full is a smooth moving piece of cafe machinery.
Score Summary.
Macchiato: 17, 17, 18.5
Espresso: 16.5, 17, 17.5
Ristretto: 17.5, 16, 17.5
Overall Mean Score: 17.00. Highly Recommended.
Sounds good.
Haven’t searched the site – but you have guys covered off here on your preferences re: espresso, clover, drip, whatever etc … ?
In ten years time, will espresso still dominate – or is it under threat?
CM
Hi Campbell. SimonL here. We, at this stage, only look at 4 different coffees, all espresso styles – if that’s what you mean. Cafe Latte, Espresso, Ristretto and macchiato all reflect the Melbourne coffee drinking public at this moment in time. While the filter methods have been around a long time, Melbourne has it’s roots in Italian coffee and espresso. However we are seeing more and more filter options available at Specialist coffee venues. While the methods are not mainstream right now they undoubtedly will be in years to come. In fact SamW and I use filter methods at home and enjoy them. I use a syphon and SamW a Clever Dripper. These methods genuinely showcase specific characters of coffee that perhaps espresso doesn’t, especially regionality (I think I just made up a word here).
To answer whether espresso will still dominate in ten years time. We think we will see Melbourne become a place where many different styles are available as mainstream. The coffee drinking public here are open-minded and willing to experiment with different styles. I refer to your expertise in the wine industry. Think about the types of varieties that have become widely accepted now that weren’t ten years ago. They don’t dominate but they provide a point of difference to the wine consuming public. Even a variety like Pinot Noir was generally only accepted in specific circles (and admittedly much of that had to do with price) but now it is heavily consumed and a popular variety. Am I off the mark here?
So to conclude. Espresso will still be prevalent and probably the most consumed method, but other methods will have a strong presence in the market and Melbourne is the perfect place for this. Coffee venues will probably streamline themselves, deciding which way they want to go in terms of the methods they offer. I can see venues opening up soon that only offer filter methods and I think there may be one already, or coming soon. We are excited about coffee in Melbourne (and Australia) and look forward to the future. One of our aims to encourage plenty of discussion too.
Thanks for that Simon, much appreciated.
Pinot noir is a terrific example. It rarely – if ever – has the volume or ‘thickness’ of flavour that more traditional (to Australia) varieties like shiraz and cabernet sauvignon do, but it makes up for that in (when it’s at its best) greater complexity, persistence, aroma, natural acidity etc.
Which is (probably) precisely the differences syphon/clever dripper etc are trying to emphasise.
That said, (partly because of the impact of new oak) pinot noir lacks nothing in texture compared with ‘heavier’ grape varieties. Pinot noir can be as smooth as anything else. My limited experience with syphon coffee is that it doesn’t have the texture of espresso coffee. Or have I just not had the right syphon-generated coffee?
Fair to say that you’ll have to drag me kicking and screaming away from espresso
) It’s a classic Italian form.
CM
I should add … that when most wine enthusiasts fall for the charm of a lighter-but-more-complex variety like pinot noir, rarely do they thereafter drink nothing else. It’s just added to the list of great styles you like to enjoy. I probably drink pinot noir 3 nights out of 7 … but on the other nights, I drink something either heavier or lighter. Nothing is inherently ‘superior’.
In that context it annoys me when I hear examples of the best coffees being reserved for one process or another, as if one process (or indeed style) is superior from another. There are processes appropriate to individual beans, sure. But no process should be seen as inherently superior. That’s not coffee-making … that’s snobbery/wankery.
Same goes for milk. If people want milk in a great coffee – it’s legitimate! As indeed is sans milk.
I’ll stop rabbiting on now
CM
For some reason the following reply was to the wrong comment so I’ve (hopefully) fixed that…..
Rabbit on all you want. I’m a big follower of your (and Gary’s) wine reviews…plenty of Rabbits there..:).
I think you have nailed it on the head with both of your comments. Filter coffee does allow certain characters to reveal themselves and the texture, palate weight is different. Espresso coffee does show character too. I’ll always be an espresso fan but I’m enjoying syphon coffee at home and sometimes out as it brings more to my coffee drinking experience. Your comment about one style not being superior to another is bang on. Everyone has there preference and that’s why in the wine world there is so much to choose from. Coffee is going that way and it is a fantastic thing.
Have to say, im a bit of a hater on Abottsford and was nearly swayed purely due to the location, but on your recommendation I decided to make the jaunt down – and how refreshing it was to find such a great cafe!
Your reviews were on point. Great knowledgeable staff that know what they’re talking about and great coffee!
Must make mention to their exceptional Ristretto’s. Couldn’t help myself going back for seconds!
Well done guys on another great review – you’ve helped open my eyes to yet another great cafe that im sure i would’ve never come across if not for the heads up!
Mad props!
Thanks J-Slyde for the comments
Three Bags are just as you say: “Great knowledgeable staff that know what they’re talking about and great coffee!”
Glad to hear that you’ve made the jaunt and will again! Truly worth it, in our opinion!
[...] Of interest to me was in inclusion of “Clever Coffee Dripper” coffee. While expensive @ $6 for a serve, the taste is amazing and the flask of coffee delivered lasted me the whole breakfast. The waitress who explained it to me was very enthusiastic and even brought over the complete kit to help explain how it all worked. While a little technical for me, certainly something I could not be bothered to do at home, the coffee was amazing and I was able to taste the flavours as described on the iPad education sheet that was delivered with my coffee. Geeky and tasty. A match made in computer club For a great review of Three Bag Full’s coffee be sure to check out Back Seat Baristas’ … [...]