Ziggy Varamulia, a former electrical engineer turned barista champion, is redefining the coffee experience in Perth. With over two decades of experience in the coffee industry, Varamulia has been dedicated to his craft since 2014 and has proudly represented Western Australia in national barista competitions four times.
His latest venture, March Studios, is located in the lobby of Gordon Stephenson House, where he merges technical precision with a passion for coffee. The café offers a meticulously curated menu divided into three categories: comfort, adventure, and experimental.
The comfort menu features classic favorites like cappuccinos and lattes made with Micrology beans, all brewed on an Astoria Tempesta coffee machine, the only one of its kind in Western Australia. Customers can also enjoy matcha and chai options.
For those seeking something different, the adventure menu introduces a new level of coffee enjoyment. Highlights include a rotating rare espresso—currently featuring liberica—alongside V60 pour-overs from a dedicated pour-over bar. The designer latte takes the experience a step further; Varamulia customizes the milk by adjusting its protein, fat, and sugar content to enhance the overall flavor profile of the coffee.
“We modulate these elements using a technique called cryo-hydrolysed distillation,” Varamulia explained to Broadsheet. “I freeze the milk and allow it to melt slowly in the fridge. This method concentrates the milk because it melts faster than the water content. After that, I use a sous-vide machine to break down the sugars, making it sweeter. This process also raises the pH level of the milk, which neutralizes the bitterness of the coffee, resulting in a taste reminiscent of melted ice cream.”
The experimental menu is where Varamulia truly showcases his creativity. Current offerings include Experiment 0001, a blend of single-origin cold brew coffee, chrysanthemum tea, cucumber juice, and elderflower syrup, as well as Tokyo Spring, featuring yuzu soda, blackcurrant, matcha, and umeboshi powder.
In the upcoming weeks, Varamulia plans to add a $100 coffee to the experimental menu, made from the rare eugenioides beans. “These beans were thought to be extinct until they were resurrected about ten years ago, making them one of the most expensive coffees globally. Only 50 to 100 kilograms are produced annually, and I’ve managed to secure about one kilogram,” he noted.
March Studios also offers a selection of pastries from Scarborough’s Arthur Bakery, including popular almond and brigadeiro croissants, along with bagels from Bagel O’s. The café’s sandwich menu features crowd-pleasers such as miso mushroom with furikake, chicken with wasabi mayo, and bulgogi beef sandwiches. Lighter options like house-made granola and a variety of salads are also available.
Despite the constantly evolving menu, March Studios is committed to providing exceptional service. Varamulia emphasizes the importance of a friendly atmosphere: “Having someone friendly to chat with, even for just five minutes over a good cup of coffee, is invaluable. You might walk in feeling grumpy, but you leave with a smile, ready to take on the day. That’s what brings me joy, even after 20 years in this business.”
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