‘Sub-Zero Coffee’ started in 2019, as a monthly frozen coffee popup in Melbourne, Australia.
As the name would suggest all of our coffee has been individually dosed, vacuum sealed and then frozen.
In 2020, we are excited to announce our own roasting division in partnership with Ben Toovey. Like everyone this year we have had to adapt and evolve with the times.
Amazing coffee is what drives us. We by, freeze and brew only amazing coffee.
During our own careers in coffee, we have always wanted to go to a café and be blown away by whatever reserve or single origin coffee they may have on their menu.
Only, those coffees aren’t always available, or cafes fear not being able to sell reserve coffees before they age, so don’t stock them.
At ‘Sub-Zero’ we only sell those special coffees. Freezing coffee slows the degassing process allowing us to preserve coffee for long periods of time. This enables us to build a coffee menu akin to a wine list. Both in size and variety.
We want to see coffee celebrated in the same way food and wine is. To do that we believe we need to serve coffee from a menu like ours.
If you make it to one of our pop ups, you will notice that we source coffee from most coffee growing nations, but also from roasters across the globe. By doing this we are making coffee accessible that has never been served Australia.