You deserve a day off. – inside Southport’s brand-new -86°C coffee concept
There’s a new reason to reroute your morning routine – and it involves a freezer set to minus eighty-six degrees. Meet day off., the minimalist caffeine concept quietly turning heads with its maximalist ultra-frozen coffee, perfectly layered matcha and slabs stacked so generously they live up to their name.
day off. is the brainchild of James Ban (owner) and head chef Joseph Sugiana. The Southport cafe arrives with a simple goal – to do something different. The pair originally floated ideas for a deli-style concept, possibly a toastie bar, but quickly realised the Gold Coast didn’t need another spot for extra-hot flat whites.
“We just wanted to do something different,” James tells us.
That thinking ultimately shaped the entire day off. concept. Instead of building a menu around coffee and food equally, the duo centred the venue around a single show-stopping drink – the signature -86°C frozen coffee.
While versions of the drink have been popping up in cities like Shanghai and Melbourne, this Southport cafe is introducing the concept to the Gold Coast. The process is as precise as it is theatrical. Each glass is frozen to -86°C in a specialised freezer before a custom creamy milk blend is poured in, followed by a ristretto shot for the cafe’s Dirty Coffee, or vibrant matcha if that’s more your vibe.
Perfecting the milk wasn’t a quick process. Around 50 to 60 test runs later, the team landed on the exact ratio needed to keep the drink creamy rather than icy.
The drinking method is part of the experience. “Take a sip first,” James says, to catch the contrast between the hot espresso or matcha and the icy milk. “Then gently stir. Finish the drink quickly enough and the frozen milk lining the glass turns into a soft-serve-like finish at the end.”
It sits somewhere between coffee and dessert. Almost affogato adjacent, just minus the booze. While Dirty Coffee and matcha lead the offering, there’s also a small lineup of classic coffees for traditionalists.
Once the signature drinks were nailed, the team turned their attention to the food. Rather than crowd the menu, James and Joseph kept things deliberately tight. Six items, all built around thick-cut sourdough and stacked generously enough to justify the name slabs.
The Bacon & Egg Slab has already cemented itself as the signature. True to its name, the bacon arrives cut thick and layered over silky scrambled egg on toasted sourdough. The Steak & Cheese offers gooey, Philly-style energy with house sauce, while lighter options like Salmon & Avo and Peach & Honey offer something a little different. Quantities are limited and the slabs have been selling out daily.
Subscribe for updatesThe name day off. comes from a feeling most people can relate to. “Everyone wants a day off. Everyone likes a day off,” James says. The idea is less about productivity guilt and more about permission – a place to pause, grab a drink and step out of the daily routine for a moment. That sentiment sits at the heart of the brand the pair hope to build, with plans already forming for merchandise and future collaborations that extend the concept beyond the cafe itself.
For now, the focus remains on the space and the experience. day off. keeps things intentionally pared back – clean lines, minimal styling and a view that invites you to linger a little longer. Parking nearby (a rarity worth celebrating on the Gold Coast) makes the quick coffee stop feel refreshingly easy.
Head to The Directory for opening times.
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