Casa del Cafe’ Bon – House of Good Coffee
A brand built on research , development, services and perfection.
Bruno, an Italian ski instructor and Roberta, his wife, started in 1983 in Perisher with a hole in the wall. We have been serving one of the first and finest espresso to skiers, politicians and celebrities alike.
Years of dedication, focus, cutting edge technology, products and great service make us one of the most popular cafe` wherever we are. We are now one of the catalysts behind Australia’s passion for coffee, serving three generations of coffee lovers.
There is no secret to our success! The best grade of certified green beans, roast to artisan style, then add the passion we are so proud of to create the most exquisite experiences.
Royal Easter Show 2016 – Radio interview with Bruno from Brunelli’s on winning the prestigious John Ross Award.
‘The John Ross Award’ is decided by the Sydney Royal Easter Show Chief Operating Officer, the Steward-in Chief and the Chief Steward following submissions by all judging groups.
Groups of Judges nominate a special person for this award from any of the stands judged. The nominee for the award should exhibit the spirit of the Royal Easter Show, a unique character and be of interest to the public. The Nominee for the John Ross award should also have attended the show for a number of years to win the award.
Delicate coffee to savour: this is Brunelli’s mission, passion and obsession. A simple idea created through complex means: over thirty years of experience; knowledgable in the biology and chemistry of coffee; hands on skill at roasting; continual search for developing technologies; and a family’s entrepreneurial passion.
There is a palate, an atmosphere, an aroma that can be only be found through Brunelli’s. Rich, yet soft, a balanced symphony of flavours with notes of honey, caramel, chocolates and fruits. Ascend to an apex erupting full of flavours.
Artista Del Gusto
Artista del Gusto – The Artist of Taste
Proper execution of making a coffee is a mixture of training, experience and talent. It would appear that it starts with freshly ground beans perfect for the best of coffees.
But the real art of the barista is in calibration of the grind., to tamp the precise amount of coffee into the filter and to regulate the time, temperature and pressure. With today’s automatic machines, they require proper full time vigilance and perfection hangs in the balance.
You need to be a perfectionist!