New independent test rates Michel's Patisserie coffee as best tasting in Australia

Michel’s Patisserie coffee franchises sell the best tasting coffee in Australia, according to a new independent test conducted by consumer magazine Choice.

As part of the test, experts from Choice tasted espressos made from the standard beans available at a range of coffee chains around the country.

Michel’s espresso beans were a clear winner, scoring 80 out of 100, with experts commenting on the "good colour" of its crema, "smooth" flavour and "pleasant" aftertaste.

Marketing manager Pia Harrison explains that Michel’s Patisserie coffee franchises benefit from a sophisticated network of experts to ensure they are provided with the highest quality coffee beans.

“At Michel’s we’re proud to have one of only three internationally certified Quality Coffee Graders and Roasters in Australia, brewing his magic for us on a daily basis,” she says.

Michel’s coffee beans are sourced from exotic coffee plantations all over the world, including Brazil, India, Ethiopia, New Guinea, as well as a boutique Australian grower.

Coffee is roasted in Michel's Patisserie's own factory instead of being shipped in from an outside roasting company to ensure consistency in every cup.

The company also employs a full-time Master Roaster, who was recently the president of the Australasian Specialty Coffee Association, to ensure beans meet world leading quality standards.

“Our blend is designed exclusively for the Australia palate," Pia says. “Our customised Aussie brew is designed to complement milk based cappuccinos and flat whites.”

In their independent test, Choice noted that good beans are not the only test of a good coffee, with the skill and knowledge of the barista preparing the brew just as important to the final taste.

Ms Harrison says that baristas at all of their coffee franchises learnt the tricks of the trade at Michel’s Patisserie’s national barista training course.

“Michel’s baristas go through rigorous written and practical training programs before they can make coffee in store. We work hard to develop the skills and proficiencies of all our staff – from making the best soy macchiato to creating the tastiest double short black.”