Nestled at 119 Charlotte Street in the heart of Brisbane’s CBD, The Maillard Project is a haven for coffee aficionados, blending the art of specialty coffee with a sleek, modern vibe. Launched by the team behind Coffee Anthology, a brand that has set the benchmark for specialty coffee in Brisbane, this café-roastery-training hub offers more than just a caffeine fix—it’s a place to immerse yourself in the world of coffee. Designed by West End’s Clui Design, the space feels like a chic laboratory with pale timber, stone, and glass accents, featuring a low-set island bar where baristas work their magic on espresso machines, batch brews, and pour-overs. Up to 20 different single-origin roasts are showcased, reflecting Maillard’s commitment to quality and education, with a raised dining area at the back inviting patrons to linger over a classy brunch menu that pairs perfectly with their brews.
What sets The Maillard Project apart is its dual role as both a café and a community training centre, a nod to its namesake—the Maillard reaction, the chemical process that gives coffee its rich, roasted flavours. Here, visitors can sip on expertly crafted cups and learn the intricacies of roasting, brewing, and serving through hands-on workshops, making it a hub for coffee enthusiasts and aspiring baristas. The space buzzes with energy, drawing in busy city workers and curious tourists who wander through the nearby Midtown Centre precinct, a reimagined urban renewal project connecting Charlotte and Mary Streets. With its focus on sustainability—offering free shipping for orders over $150 on their website—and a rotating selection of high-profile Australian and international roasters, The Maillard Project has become a cornerstone of Brisbane’s evolving coffee culture, proving that a great cup is just the beginning of the experience.
We visited the Maillard Project for a late morning coffee, ordering a 1+1 (one expresso plus a milk-based coffee) and one Soy Mocha.
The 1+1 express and cappuccino combo used a Colombia – Johntan Gasca Pacamara blend noted for its Cherry, Floral, Raspberry Jam and Red Wind flavours.
The Soy Mocha used a Colombia – La Pradera blend noted for its Blackberry, Nectarine, Floral, and Green tea-like flavours.
The café was fascinating and delightful, with a very contemporary vibe. The staff were exceptionally knowledgeable and helped guide us through the options. Our waiter’s recommendations were on point, providing a very satisfying late-morning cuppa.
Our humble coffee bean rating:
- Environment 4 out of 5 beans
- Ambience 4 out of 5 beans
- Service 5 out of 5 beans
- Coffees 5 out of 5 beans
Overall experience: 4.5 beans – well done, Maillard Project!
