Photography courtesy of Paul Knowles

Legend Coffee and Culture has been a bustling cafe and specialty coffee roaster in industrial West Gosford since 2019, with a strong clientele and a reputation for quality brews.

Owner Pete has now taken things to the next level opening his passion project upstairs. The ‘slow bar’ features a coffee roaster from around the world each month, with roughly 4-5 individual brews served on a rolling basis each week. 

“This is a representation of who we are and what we love about coffee. It’s an experience, not just a cup of coffee.”

When I arrive, the cafe downstairs is pumping. Toasties are hot off the press and fill the air with the unmistakable scent of melted cheese. Every table is taken, and all staff is on the move running orders.

As Pete leads me upstairs the hustle and grind (pun intended!) fall away and I’m in a loft-like space with a chill vibe. I’m greeted by another Legend, Luke, who is busy in the open lab area testing roasts and brews (think an open kitchen in a restaurant). I take a seat at the bar to learn about coffee, pour over, and have a chat.

“This is somewhere people can come to learn, taste different coffee, slow down, and connect on a deeper level. It’s about bringing world-class brews to the Central Coast and something unique to the coffee culture of the area. We want to raise the standard when it comes to coffee and offer something that’s not just ‘grab-and-go’ but chill and slow.”

The feature roaster on my visit is the Coffee Collective from Copenhagen, Denmark and I taste two of the five coffees Pete has brought in from them. The natural Ethiopian smells bright and tropical with flavours of strawberry, chocolate, and papaya in contrast to the Kenyan that brings forward darker, deeper fruits such as berries and blackcurrant.

Pete selects his features from like-minded roasters who he respects, admires, and aspires to. They share the same values of quality technique, knowledge, and ethical and sustainable business practices. It allows him not only a break from the busy operations of the cafe downstairs but also a creative outlet and a chance to share his expertise on the bean.

In the hour I’m there, he and Luke explain the difference between natural, natural anaerobic, and washed coffee processes, some of the government mandates on coffee farming around the world, and how the taste of coffee changes as it cools.

We also talk about travel, backpacking, Roskilde Festival, craft beer, Burning Man, parenting three children under 8 whilst running a business, and surfing. The ‘slow bar’ is exactly that - a chance to stop and smell the coffee, ask questions, take time, and connect with your barista beyond just a quick exchange or memorised order.

The ‘slow bar’ experience is a must for coffee lovers or anyone curious to learn more about coffee, those with intrigue will get a kick out of the experience, not just the caffeine.

Up next is a featured roaster from New York and the plan for public cuppings (tastings) on the horizon.