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Sitting on a turned plastic crate – painted the same vibrant orange as the face of Regulars Café – isn’t exactly the peak of comfort. Yet there’s still a line spilling out of the door and hallway down Little La Trobe Street.

Most are queuing for Regular’s rendition of the Dirty Coffee, served in a -85°C glass. The drink’s origins trace back approximately 16 years to Bear Pond Espresso in Tokyo. Here the glass is chilled twice – first to –20°C to prevent shattering, then again to –85°C – before being carefully handled with metal tongs. Once poured, the glass instantly chills the milk, freezing it on contact. A freshly pulled espresso shot is layered carefully on top, creating a beautiful, social media ready image.

Beyond the theatre, the frozen glass gives the milk a luxurious, ice cream like texture: silky, smooth, and naturally sweet, balancing against the nuttiness of the coffee. It’s tempting to dive straight in but best wait for a torturous moment for the glass to warm before taking that first sip.

In addition to the Dirty Coffee, the baristas at Regulars work wonders, producing perfectly textured milk drinks alongside a selection of single-origin pour-overs. Drinks arrive in delicately designed ceramics and are served alongside a small but excellent selection of baked goods.

Although seats are hard to come by, the atmosphere – inside and out – is buzzing. Families sit enjoying their drinks while others gather on the adjacent foot path, waiting or already served. Either way everyone was in for a good time, and a great coffee.