CHAMBERS / JOURNAL
Chambers Fine Coffee is now open at Melrose Central — lower ground, right at the entrance beside Dan Murphy's and facing the future light rail stop, with outdoor seating. Open f...
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Why café hot chocolate tastes better than yours, and how to fix it — cocoa percentage, the paste method, milk temperature, plus mochas and red velvet lattes.
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Café-style chai latte at home in two minutes — the right ratio, how to get it smooth rather than gritty, iced and dirty chai variations, and how much caffeine is actually in it.
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Bitter shots and weak pressure usually mean a dirty machine, not bad beans. How to backflush, descale, and set a maintenance routine that keeps your espresso tasting right.
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Grind size controls almost everything about how your coffee tastes. A practical guide to matching grind to brew method, and how to diagnose a bad cup from the grind alone.
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A straightforward AeroPress recipe — ratio, grind, water temperature and timing — plus the inverted method, common mistakes, and how to clean it in ten seconds.
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A recent Economist feature argues franchising quietly builds real wealth and is spreading from food to fitness. Here's what it gets right — and what it means for coffee in Sydney.
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Opening July 2026 — Chambers is about to start pouring and brewing at Melrose Central, bringing Sydney-roasted specialty coffee to the neighbourhood.
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Opening August 2026 — our next flagship is coming to Barangaroo, on Sydney Harbour facing the Crown Sydney precinct.
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