The best Coffee in Australia? That’s a mighty strong claim.
Coffee, coffee everywhere! Australia’s passion for the heady brew has seen coffee sellers pop up on every corner, but how can you be sure of a perfect cup every time? Make yourself a regular at Michel's Patisserie.
In the competitive world of coffee, Michel’s Patisserie has proven it’s a sip above the rest by continually winning the prestigious awards.
Most recently we won Coffee Shop of the Year 2012 - Awarded by Roy Morgan Research. For the second year in a row, Michel’s Patisserie customers were the most satisfied of all Coffee Shops according to the Roy Morgan Customer Satisfaction Monitor. An independent customer satisfaction survey found that Michel’s was Australia’s highest rated coffee shop. Michel's Patisserie also won this award for 2011.
The Roy Morgan Customer Satisfaction awards are awarded each month, and the brand who tallies the most monthly wins takes out the Coffee Shop of the Year award. For 2012, Michel’s Patisserie won five consecutive months (August to December) making us the annual winner.
In October 2012, we also won Gold and Silver at the 7th Annual Golden Bean Roasting Competition.. The Golden Bean Coffee Roasting Competition is now the largest coffee roasting competition in the world, created to recognise and reward the champion coffee roasters in Australia each year.
• Michel’s Patisserie – Runner Up – Overall Franchise/Chain Winner
• Michel’s Patisserie – Gold Medal – Chain Store/Coffee Franchise (Milk Based)
• Michel’s Patisserie – Silver Medal – Baristas Choice (Milk Based)
In 2010, in a comparison of 10 selected Australian café chains, leading independent consumer advocate, CHOICE™, ranked Michel’s Patisserie coffee the best tasting according to their two part test.
So, how do we do it?
How do we manage to deliver such a wonderful cup of coffee every time, when so many others struggle? Three things: Control. Consistency. Training.
Control … all the way to the source.
We don’t just buy our beans sight unseen like many others. Far from it. Our Head Roaster who is an Internationally (SCAA) certified coffee roaster, regularly travels to
plantations in Brazil, India and Australia to oversee the treatment and handling of our coffee beans. We don’t use the usual processing methods and quality control is paramount at every stage.
Consistency of flavour. So it’s always, always delicious.
Our own roasting house has perfected a secret roasting method that consistently results in the full-bodied flavour profile our customers adore. Our exclusive coffee blend was painstakingly designed to complement milk-based cappuccinos and flat whites, and to taste wonderful with cakes and pastries.
Trained baristas. The most critical ingredient.
Having professionally trained baristas in our stores is the thing that, above all else, ensures the perfect cup. There are so many variables in coffee making, but our baristas are trained to manage them all with impeccable skill. Trainers at the
Michel’s Patisserie Academy teach our franchisees how to create each coffee
precisely according to how the customer wants it, using best practice techniques.
Look out for them next time you’re in-store. They’re the people in black shirts, surrounded by clouds of steam and crowds of people eager to get their hands on one of their brilliant brews.
More independent proof.
We’ve won Café Culture magazine’s ‘Golden Bean Best Espresso’ (2006) and the American Specialty Coffee Association's 'Best Espresso' (2005), and in 2010 one of our baristas placed 4th in the World Coffee Cocktail Championships in London while another barista placed 2nd in the 2010 Australian Barista Championships.
Of course, it’s nice to win awards, but your vote is what really matters to us.