'Doppio' is Italian for a double shot of espresso, and a Bathurst coffee identity is providing a new source of energy to the burgeoning Tremain's Mill precinct.
Arthur and Co. owner Arthur Aube launched his new coffee venture, Doppio, last Friday night, as a rustic setting for local caffeine enthusiasts.
Mr Aube, who also owns Ristretto and Orange's Crema on Lords, said the new venue has been many months in the making.
"The Tremain's Mill precinct is an appealing location for the cafe as it encourages creative approaches to business," he said.
"There's so much potential down this side of Keppel Street and I'm excited to add to this growing business sector."
Doppio joins a host of emerging businesses providing a transformative atmosphere to lower Keppel Street, including Ciao Pizza and Gelato and the refurbished Victoria Hotel, now known as the Victoria.
Mr Aube said the growth in trade at Ristretto served as a contributing factor in the decision to expand.
"Ristretto's going through 120 kilograms of beans a week, which is a lot of coffee," he said.
"We're the number one customer for Schibello coffee blends in Australia, and when this opportunity came about, I saw it as a great way to build on Ristretto's appeal."
Mr Aube attributed the growth in coffee sales to Bathurst's developing appreciation for cafe and restaurant culture.
"Bathurst is a very cultured city, and the region is at the point now where it deserves inventive venues," he said.
"The foundation of this venue is a shipping container, which highlights the idea that venues are starting to think outside the box when it comes to business design."
With three cafes now to his name, Mr Aube is in the process of launching a unified branding for his business under the Arthur and Co. name.
"As a business owner, you always have that anxiety and nervousness about whether your brand is making its mark, but the positive feedback we've received thus far has been great," he said.
"The three businesses have their own distinctive character, and we're looking forward to continue challenging ourselves."