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Roasted MondaysOat milk, no upchargeBring your own cup, 50c offDogs welcome on the deckBeans sold by the 250g bagRoasted MondaysOat milk, no upchargeBring your own cup, 50c offDogs welcome on the deckBeans sold by the 250g bag
Est. 2019 · 12 seats
We started with a secondhand two-group machine, a borrowed grinder and a simple rule. Know the farm, roast it gently, and learn every regular's name.
Flat white, our most ordered
The Has Beans is run by a small crew who would rather talk about washing stations than latte art. We buy green coffee in small lots, roast it ourselves in a 5kg drum roaster out back, and rest every batch for at least five days before it touches the grinder.
The menu stays short on purpose. A few things, done properly, and a pastry case filled each morning by the bakery two doors down.
5kg roaster
3origins on bar
420cups on a busy Saturday
The house shot
18g in. 38g out. 28 seconds.
Menu · prices in AUD
Short menu. Long attention span.
Large +$1 · Extra shot +$0.80 · Oat, almond and soy at no extra charge.
Cherry to cup · about 9 months
Where your flat white starts.
Every bag we sell carries the farm, altitude and process on the label. Here is the path our current house blend takes before it reaches you.
Step 1 · Huila, Colombia
Picked ripe, by hand
Pickers pass each tree several times a season, taking only the deep red cherries. It is slow, and it is the single biggest reason the cup tastes sweet.
1,750 maslCaturra & Castillo
Step 2 · At the farm
Washed and sun dried
The fruit is pulped, fermented overnight and rinsed, then the beans dry on raised beds for two to three weeks until they hit around 11% moisture.
Washed process18 days drying
Step 3 · Our back room
Roasted on Mondays
We take it to a medium roast that keeps the caramel and red apple notes, then rest it for five days so the espresso settles down and sweetens up.
11 min roastDrop at 208°C
Monday, 7am. Cooling the first batch.Step 4 · The bar
Pulled for you
18 grams in, 38 grams out, around 28 seconds. We dial in every morning and taste before the doors open.
1 : 2.1 ratio93°C water
Pour over guide
Brew it like we do.
Took a bag home? Pick how many cups and how strong you like it. We'll give you the numbers. Grind just before you brew, it makes the biggest difference.
Ground to order, never ahead
Strength
31gGround coffee, medium fine
500mlWater at 94°C
62mlBloom pour, wait 40s
3:00Total brew time
BYO cup and we take 50c off
Come say hello
Pull up a stool.
18 Wattle Lane, Northcote VIC 3070
Around the corner from the train station. Bike rack out front.
