Project Zero Coffee

Written By Sunghwan Min

Each month we highlight a coffee shop.

We share their story, vision, and coffee.

This month we spotlight: Project Zero Coffee (Melbourne, Australia)

Project Zero Coffee Melbourne- 140 King St

Story:

Project Zero is a cafe built from the ground up focused on quality, innovation, and community. The co-owners Kirk Pearson and Johan Syah were an unlikely meeting, the former an industry leader pushing what was possible as a barista, and the later coming from a tech background. The two met at Kirk’s previous coffee stint, Subzero, and made Johan the “best coffee of his life”.

They talked for hours about the industry and wanted to “rethink the way that coffee is made”. Kirk stated on his podcast It’s Just Coffee that he “likes Rohan because he hasn’t worked in coffee”, he instead comes from a tech industry “where they take a brutal approach to things sometimes, and almost deconstructs things and reconstructs them better”

Photograph: ni.wares instagram (image of dual lipped toto cups used to serve espressos at project zero)

Vision:

Being a cafe built on innovation Project Zero represents modern coffee.

It captures the core of hospitality by valuing customer service and human interaction while maintaining quality through a “harmonious approach to machinery”. Project Zero is a great example of a cafe that can turn a passion into reality while practising sustainable commerce by targeting a triple bottom line (economic, social, and environmental).

Kirk outlined that his goal was to “make a cafe that is more efficient.” A way to “make the coffee quicker but keep the customer experience real”. He does this by taking advantage of technology. Project Zero uses GBW grinders, Puqpress, La Marzocco machine with built-in scales and an Uber milk, all to improve workflow and consistency. On top of this, they found a new way to “use less coffee to make more coffee” where they aim to use “30% less coffee than your average cafe”.

With great sustainability, ethics, and quality Kirk hopes to create a positive environment for customers and staff so that they would love to come and work with them.

Photograph: Matt Winton’s Bar Takeover from Project Zero’s Instagram

Photograph: La Marzocco Australia

Photograph: La Marzocco Australia

Coffee:

Besides innovating and using less coffee Kirk and Johan have gained lots of attention for their cold brew. In fact they apparently “make more cold brew, than lattes” and it makes up “more than half their business”.

Their recipe is a secret but by using more expensive coffee and brewing it hot out of the Fetco, they have created a hit even among non-coffee enthusiasts. As of writing, they have had peach, lychee, grape, and strawberry macerated coffees which most of them have been a hit. They have even looked to winter-proof this idea by creating a Strawberry Cheesecake Milk blend and even having a cinnamon latte.

Project Zero with their relationships has been able to roast their own coffee and create their own blends by roasting with Axil Coffee. This allows them to adjust their blends and single origins to their liking and buy their own coffee.

However, the standout for Project Zero is “PZSaturday Premium Selections”, where every Saturday they have “exclusive, high-end coffees” on top of their daily menu. And with the great relationships Kirk has in the industry they are able to offer competition coffees and even have the baristas come in for a guest shift.

As of writing Project Zero has had coffees from these competitors: Jack Simpson (2 times AUS barista Champ, 2nd and 3rd in WBC), Matt Winton (2021 World Brewers Champ), Sierra Yeo (2021 UK brewers champ), Las Psomas (Swedish Barista and Brewers cup champ), Hanny Ezzat (AUS brewers cup finalist) and Gabrel Tan (2022, 2024 AUS 2nd Barista)

This aspect of Project Zero is a big reason why we decided to spotlight Project Zero as our first cafe. In my opinion, they probably have the best diverse exclusive coffee offerings in Australia and for a reasonable price.

A few highlights of some of the exclusive coffees they have had till now:

  • El Diviso Ombligon (Jack’s 2023 WBC coffee)

  • Washed Hacienda La Esmeralda Fundador Geisha (Kirk’s comp coffee)

  • Natural Finca Nuguo Geisha (Kirk’s comp coffee)

  • Anaerobic Natural Finca Janson Geisha (Gabrel’s 2nd place milk drink)

  • Zarza Pacamara (Jack’s 2024 WBC milk drink)

  • Finca Deborah (Jack’s 2024 WBC espresso)

  • Mikava Geisha (Hany Ezzat 2024 brewers cup)

  • Pink Bourbon Aroma Nativo (Rose coffee, Lakis Swedish champ espresso)

  • Washed Ethiopian Gesha Village (Filter and espresso)

  • Finca Janson Green Tip Geisha (Rose coffee)

  • Sudan Rume and Sudra from Granja La Esperanza

  • Finca El Paraiso ‘Megatron’

  • Finca Llama anaerobic washed geisha

    On top of these exceptional coffees Project Zero Collaborates with Ni Wares for dual lip cup experiences and APAX Labs to experiment with Water Chemistry.

All in all Project Zero is a coffee shop run by great people who serve world class coffee with a world class experience. Every visit is a warming experience where you want to come back.

Go support Kirk and Johan at 140 King St, CBD Melbourne Australia.

Sunghwan Min
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