What inspires you most about Allpress?

[ Michael Allpress, Founder ]

“Inspiration comes in a number of formats. We’re reasonably ambitious, and we’re inspired to build a company that transcends coffee and is more about fostering trust in all the communities we choose to serve, whether it’s Tokyo or London, Melbourne or Sydney. We’re mindful of how we source our coffee and how we treat our customers and employees. I think when companies become big we tend to think big is bad. But with the growth of Allpress comes great responsibility. If you can make a difference—whether it’s to community or environment—that’s inspirational. I think of this next stage of Allpress and our expansion overseas as just the beginning, really. We have so many prospects and opportunities to grow and do good things and be a significant global brand that is recognised for more than coffee. One of the values I hold most dear as the brand’s custodian is the sincerity of the organisation. For me, that is a real conduit for trust. ” //

What’s the best bit of parenting advice you’ve ever received?


“You get back what you put in. If you want your kid to be able to kick a ball, you spend time with them in the park. If you want your kid to read well, you read with them every night.
If you want them to have manners, you lead by example.” //

[ By Katherine, ALLPRESS ]

This was Nan’s go-to dessert and now it’s become mine. Licking the meringue bowl in Nan’s kitchen is a very fond memory for me.

  • 4 egg whites
  • 1 1/4 cups caster sugar
  • 1 tsp cornflour
  • 1 tsp white wine vinegar
  • 1/2 tsp vanilla essence

If you want a bigger pav, just add 60 grams / 2 ounces of caster sugar for each egg white.

  1. Preheat oven to 180˚C / 350˚F / Gas Mark 4.
  2. Line a tray with baking paper.
  3. Beat egg whites with a pinch of salt, and then add sugar until mixture is stiff and shiny.
  4. Sprinkle cornflour, white wine vinegar and vanilla over the egg whites, and fold in gently.
  5. Tip the mixture onto baking paper and shape into a pav.
  6. Place in oven (bottom shelf) and reduce temp to 150˚C / 300˚F / Gas Mark 2.
  7. Once pav has been cooking for an hour, turn off oven and leave door ajar until cool.

For the fancy pav top:

  • strawberries
  • 1/2 tsp vanilla
  • 1/2 tsp balsamic vinegar
  • 1 tsp caster sugar
  1. Pop strawberries in a bowl with the vanilla, vinegar and sugar.
  2. Cover with plastic wrap and leave for 20 minutes to 1 hour.
  3. Pour over pav–it becomes a sugary balsamic dribble of bliss. //

Allpress Website