Hobart institution Pilgrim Coffee reopens more than two years after it was gutted by fire

More than two years after it was gutted by fire, one of Hobart's most popular cafes is back. ALL THE DETAILS >>

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THEY say bad luck comes in threes and for Hobart’s coffee king Will Priestley that’s certainly rung true.

In 2017, the entrepreneur – whose other business ventures include Harlequin, Queens Pastry, Circle of Life Doughnut Co and the Standard burger bar – went into cardiac arrest during hockey training.

The following year, a faulty bar fridge caused a fire that gutted his beloved business Pilgrim Coffee on Argyle St.

Fire at Pilgrim Coffee in Argyle Street. Damage to the Argyle Street side of the business. Picture: SAM ROSEWARNE.

Then of course there has been the global health pandemic changing how the hospitality industry works forever.

But, finally a piece of good news for Mr Priestley and all local coffee connoisseurs – Pilgrim is back.

The doors swung open for the first time in almost two-and-a-half years yesterday for a soft opening ahead of the official grand opening on Monday.

“It’s very emotional seeing a lot of the old regulars again – everybody has been very supportive and understanding over the last few years,” Mr Priestley said.

“I think what we’ve always tried to go is have good quality at reasonable prices – people really appreciate that.

“The pandemic has played a big role in us changing what we do – we’ll be having a focus on very high quality takeaway.”

Owner of Pilgrim Coffee Will Priestley inside the new store. Picture: ZAK SIMMONDS

The cafe will be open for takeaway service seven days a week, including Christmas Day, with dine-in options to be considered “about three months after the COVID vaccination comes out.”

The new Pilgrim has seen the team take their coffee game even higher.

“Now we’re running with two coffee machines, one which will be a dedicated black coffee,” Mr Priestley said.

“When people come order single origins they’ll get a run down of what we’ve got and we can talk to them about what coffee flavours they prefer and choose a single origin for them.”