Week 13 of 52
Wifi – Yes
Milk – Tweedvale
Beans – Taylor Blend
Cappuccino Cost $3.50
Nice to sit outside at this place and have coffee, but how does the coffee measure up in 2011? Taylor Blend was given the Lexus ‘Best Coffee in Adelaide’ in 2010. Nice achievement.
Right, the presentation of my cappuccino I really cannot understand. They seemed to have used chocolate poured from a squeezie type bottle, and then used a utensil to make the swirls. Like some old fashion thing from the 60′s – its a horrible way for the barista to finish off a cappuccino. Why do this?? There is nothing professional or skillfull about it, its what the kids may do at home but not in a place that has been previously accredited with good coffee.
Despite the presentation, the froth is not bad – dense, creamy, and a decent amount. With the froth down the hatch, I get a good look at the coffee and it appears too light in colour which usually means its weak, however I have had a milky looking coffee before at a different coffee shop and despite this it was fully flavoured. So into my first sip.. and its quite hot, and, not only that, it is weak. This cappuccino is really dissapointing and not what I expected from Taylor Blend. One positive is that the milk taste is nice with a balanced creaminess, but where’s the coffee taste? Not in this cup.
Cappuccino at Taylor Blend
I may just add that I also ordered a ristretto, which was ready before I could blink. I was still at the counter ordering/paying for everything and it was their ready for me. I still had to take what I ordered to my table outside, that’s 2 trips and organize a photo or 2. A ristretto waits for no one, particularly in cold weather, you have to drink it when you get it and I didnt get that chance so no comments this week about this drink, unfortunately.
Overall, not somewhere I would recommend to have coffee.
Taylor Blend 34 Hallet Rd, Stoneyfell 5066 Adelaide, South Australia. Ph – (08) 84317716
Good wrap up. Might have to re-assess Taylors Blend.
Too bad, I understand Taylor’s Blend are the only commercial operation that Simply Coffee roasters will supply with beans.
Without knowing anything further than the above, wouldnt Simply Coffee Roasters want to expand and supply more places? #justasking
Erm, I discussed it with Peter one time but now I can’t really remember. You might have to have a chat when you get around to visiting Simply Coffee!
Hi I’m the owner of taylorblend. In regards to your review left on this site about my cafe, it’s a shame the coffee was weak, badly presented, old school 60s tools, horrible cappuccinos, baristas with no skill, not professional, to hot, to fast…… On and on and on. Look seriously, If you didn’t like the coffee fair enough. Coffee is a very individual product and the way we make and present coffee suits 90% of our clientel, unfortunately you fall into the category of people with obviuously a certain expectation of (your) style of coffee. You like it not hot, stronger and without the chocolate pattern on top. No problem next time I will be glad to accommodate you and your friends but next time when you review a cafe be sure just to publish positive feedback and if you have to leave negative comments do so in a constructive and educated form. I have 17yrs experience coffee making, and not once have I ever wanted to do anything else with my life. Coffee is about learning all the time, every single day. You should spend some time behind a coffee machine and start focusing on the good things that matter to you and your blog. Personal opinions are great if they are constuctive, maybe next time Think before you write.
Hi Jos, I take my coffee very seriously and together with my blog I write about the coffee I drink in and around Adelaide and this covers various aspects of coffee that I have, good, bad and indifferent. I like my cappuccino with milk around 63c, with good dense microfoam, coffee that is not weak but pretty much ‘normal’ strength and with perhaps a bit of chocolate/cocoa powder sprinkles. That is not asking for any particular style, but is what a cappuccino should be, the version I got at Taylor Blend was bastardized, together with other elements of the coffee that was less than satisfactory. However, perhaps that is the way Taylor Blend’s cappuccino’s are always done and consistency wasnt the problem with mine, but as you made the assumption above, its obviously not my style.
Just one more thing, you had started off by twisting some of the words that I used in the blog to suit your own comment, I suggest you re-read not only the first bit, but actually, the whole Taylor Blend blog.
“no offence … your criticism is better left for your over ego-centric Facebook page” lol.
In Bobby’s defence, he is very clear about what he does and what it is that he likes and dislikes, it’s pretty easy to use his reviews to inform your decisions. He’s not just simply giving a final verdict. Which is good, because quite obviously not everyone thinks the same as him. Every time I’ve tried to get into Taylor’s Blend the line has been out the door and I’ve had to give up!
He shouldn’t be using words like “There is nothing professional or skillfull”, or at least qualify them with a IMHO. But I’d hate to see him give up on this project.
mmmmmm sounds like a coffee rumble. What is bobby’s background knowledge of coffee making? I know one thing for sure, if someone said that to me in the street i’d be quite offended. I guess in a blog its not face to face. I still haven’t tried taylors blend coffee yet i never can find the place. who does make good coffee in adelaide? i like this place on magill rd awesome little organic place, magic coffee. I’ll try taylors blend tomorrow and let you know how i go. I love coffee but i hate a bad one.
Making it personal is uncalled for so Dave’s comment was trashed, however I will answer his questions. I don’t include the grinder/coffee machine information, I never felt the need to do so as the majority of the public in my opinion would not be interested in what commercial equipment is being used so you’ll only see the bean type/brand and milk, as this is what they can probably purchase if they wish either there or elsewhere (Milk). I do enquire about the coffee bean blend at every place I visit, some don’t really want to tell me, others have no clue, some just say ‘house blend’, and some are forthcoming, Taylor Blend was not. The average person knows what weak coffee is, I didn’t feel it necessary to expand on that. And lastly, I do comment on the coffee taste.
Just to qualify my comment “There is nothing professional or skillfull about it” I was referring only to the chocolate syrup swirl/pattern on the Cappuccino, it was unexpected coming from a place known for good coffee. To expand a bit further on this, had it been something innovative within the standard cappuccino ingredients, then that’s a different story, I’ve always had a passion for innovation but to pour chocolate syrup on top I was very surprised to see this as a syrup doesn’t belong on or in a cappuccino.
Take the chocolate powder on cappuccino’s in Adelaide, most places just dust over, partially, that’s your stock standard presentation. A variation which I find innovative (OK, it has been around for awhile) and sexy is when the chocolate powder is added to the top of the espresso then the milk is poured in you still get your full pattern and the chocolate powder is still visible.
Thankyou for the comments folks – happy to reply when its about this blog.
This is a blog from a gentleman who, I assume has never been a barista. He is just an avid coffee drinker, giving his thoughts and opinions on the cafes around Adelaide. I for one applaud his effort. Here we have someone who is not involved in the industry giving cafes his honest opinion on what he thinks of their product – isn’t that what al;l owners should be wanting? An unbiased account from a customer?
I know this is rich coming from someone who has not left their actual name, and I apologise for that, but Jos you really do come off as quite petty and extremely unprofessional in your comment. By all means, disagree with Bobby’s review and certainly invite him back but there is no need to be blatantly rude and attack someone for giving their opinion. You may have taken offence to some of Bobby’s comments, but you chose to take offense. I do not think they were directed to insult anyone.
We all know the coffee industry is full of egos and Jos, it is just a shame that you have cemented this fact with your rant. On reading your reply I can assure you that I wont be frequeting your coffee store. Your comment has done more damage to your business than any blog written by a customer would do.
As for Bobby, keep up the good work and the honest reviews. You’re doing a great job and I encourage you to continue to keep it up.
i went to taylorsblend today. Very good to say the least. The knowledge of these boys is amazing, all these different apparatis to make coffee with im amazed. I diddnt even know half of the stuff these guys have got. The short blacks are great, not acidic like the other fresh coffees in adelaide boutique cafes. Really bold and robust flavours, the latte was excellent with lots of hearts on top, not a fan of the hearts but patterns are great if the coffee is great…….. and it was. Actually it was the best coffee ive had in a very long time. the line was out the door but i waited and seriously it took about 3min for the line to go down. The person on the machine was so fast he shouls enter into a speed coffee making competition, one customer said the guy on sat and sun is even faster and the coffee is still the best they will ever get in adelaide. So ill be back im going tomorrow to see this guy in action. Bobbie i think maybe your coffee was on a bad day for this cafe, ive asked around and no one says anything bad about this shop. I love it the bad thing is tho the food is very minimal only some sandwiches. Cakes are nice but not the place to go for lunch.
Hi Kim,
Thanks for posting. That’s a fair comment RE possibly having coffee on a ‘bad day’ at Taylor’s, its happens to everyone, but good to hear you were happy with your coffee.
I’m a HUGE fan of both the Coffee Barun and Bar 9, but in saying that probably the best coffees I’ve had all year have been at Taylor Blend. It’s a bit of a drive for me to get there, but I happily make it a few times a week.
Just my 2 cents
heyYo
“This is a blog from a gentleman who, I assume has never been a barista. He is just an avid coffee drinker, giving his thoughts and opinions on the cafes around Adelaide. I for one applaud his effort. Here we have someone who is not involved in the industry giving cafes his honest opinion on what he thinks of their product – isn’t that what al;l owners should be wanting? An unbiased account from a customer?”
well said. owning a business it is so hard to get this unbiased attention. when you think about your average customer are they actually going to be as passionate about coffee as the owners? some people straight forward just want a good coffee ,actually most people would just want a good coffee without belles and whistles. it is hard as a business owner to take a step back and not to think that your customers think the same way you do.
the couple of times i have been to taylor blend I have loved it but i dont order a ristretto or a cap.
Who cares? Taste is subjective-find something else to do.
I’ve been going to Taylor Blend since it opened a few years ago. It was such a relief to have a cafe walking distance from my place. And in that relatively remote location, it could have gone bust, but it has thrived. I think it’s the best coffee in Adelaide – and like most of the readers of this blog – I’m really fussy about my coffee.
My only gripes would be (a) it is the most expensive “medium” flat white in town (except Cibo at the airport which is totally over the top);
(b) they are closed Tuesdays – but that’s Burnside Council, who apparently seem to think there is too much commercial activity in the area (huh?); and
(c) they don’t do “loyalty”. As well as no loyalty card, even after going in almost daily for nearly 5 years, no one seems to recognise me (and I understand that’s not an uncommon experience). While they are the fastest and best tasting coffee in the west – well the east – by a long shot, it would be nice to have one’s loyalty recognised. In the local cafes of New York and Melbourne, the coffee makers are welcoming, and you feel like part of a community sharing in a well kep secret.
There seems to be a bit of a debate going on here! Just my two cents, I completely agree with you – I thought Taylor Blend had weak coffee, pure and simple, though the milk was done nicely. I usually expect “speciality” coffee shops to provide a reasonable strength latte/flat white as standard, and not have to pay extra for a double shot.