01
The espresso
One origin at a time, rotated every six weeks. We dial in by hand each morning, weigh every shot, and keep a notebook of what changed and why. Nothing automated.
Since 2019
We started with one machine and one notebook.
Maison Gong began as a takeaway window on Rathdowne Street — a second-hand Faema, a binder of recipes, and a stubborn belief that a café should know where its coffee comes from.
Six years on, the binder is full. We still buy from the same importer, still roast with Small Batch in Brunswick, and still write down what changes when a new harvest lands. The room has grown a little. The method hasn't.
We don't sell luxury or sell nature. We sell a careful cup, made by people whose names are on the wall, in a room that's quiet enough to think in. That's the whole brief.
2019
Opened the takeaway window
2
Importers, by name
72h
Dough rest on the viennoiserie