OUR COFFEE

FARMING

WHERE IT ALL BEGINS

The best quality coffee starts with premium-grade green beans. Arabica and Robusta are the two main species of coffee trees, and Arabica is by far the superior strain. We source the top 1% of the world’s finest Arabica beans. We work closely with every farmer and co-op to ensure that their methods of soil preservation, harvesting and processing will maximize their crop quality and ensure the sustainability of their environment. We look after the welfare of each farmer by maintaining strong relationships and pay them at least 25% above Fair Trade prices.

ROASTING

TURN UP THE HEAT

Roasting coffee is a science and an art form. Mixing their honed skill, culinary intuition and an understanding of scientific absolutes, our highly apprenticed roasters guide each roast through well-defined parameters. Careful thought and 20 years of experience have gone into every step of our roast. This extends from the intricacies of the gas burner, how the beans are tossed within the roasting drum, all the way to the cooling system that quickly removes excess heat from the freshly roasted coffee. By hand-roasting each batch, they are able to adjust the heat and pressure within the roasting drum in response to constantly changing atmospheric conditions and differing moisture levels within the beans. Accelerating too slowly through some sections of the roasts can cause a sour taste in the coffee, while progressing too fast can cause a charred taste in the cup. Coffee that has been steered through all the sections of the roast at the optimum rate will sing with complex hints of caramelized sugar and dark chocolate. These are the highlights of the distinctive taste of our coffee.

STORE PREPARATION 

THE WAY YOU LIKE IT

To the untrained eye, making a great cup of coffee may seem simple and pedestrian. This couldn’t be further from the truth. We estimate that there are 100 steps to making a great cappuccino. In the mix are humidity or temperature changes that require our baristas to make incremental adjustments to grind size in order to avoid under or over-extraction. Under-extract and the coffee will taste sour and thin; over-extract and the coffee will taste bitter and heavy. We freshly grind coffee for each order placed. The beans we use are no younger than 1 week and no older than 4 weeks from roasting. Within the first week the taste of the coffee will lack refinement. After the fourth week the coffee can lack sparkle and sweetness. Our espresso machines are hand-made in Florence, Italy. Our baristas follow strict cleaning regimes on all equipment. All this comes together in the few minutes it takes to make your favourite drink – no short-cuts allowed.

BLENDS/SINGLE ORIGIN 

SOMETHING FOR EVERY PALATE

Each major coffee region in the world, spanning Indonesia, Africa and South America, possess unique flavour profiles. Some are higher in acidity while others are fuller in body. Some have fruity notes while some deliver more chocolaty flavours. In order to create our signature espresso blend, we have combined beans from all the major coffee growing regions of the world. This produces a complexity and amazing depth of flavour. Our espresso blends are on the darker end of the roast profile. Darker roasts (if roasted properly), bring out more caramelized sweet chocolate notes, best suited to making espresso-based beverages. Lighter roasts are great for showcasing the subtle flavours of the single origin coffees we sell. These are available to try in our café stores prepared in an Aeropress. All of our coffees are available to purchase in our café stores as whole bean for home brewing.

HOME BREWING

Here are some tips for preparing amazing coffee at home:

  • Oxygen, moisture and bright light are the worst flavour-busters for storing roasted beans.
  • An airtight ceramic, glass or steel container is great. Never store them in the fridge or freezer.
  • We recommend that you enjoy your coffee within 6 weeks from the roast date. Thereafter it slowly begins to lose flavour.
  • Always grind coffee fresh for each cup. Burr grinders give the best consistency. The general rule of thumb is to make the grind coarser for a long brew time, and finer for a short brew time.
  • Don’t skimp on the coffee! The rough guide for brewing coffee of proper strength is about 12g (1 heaped tablespoon) of ground coffee per 250ml (1 cup) of water.
  • Tap water with too much chlorine can taste bad. Use fresh filtered water whenever possible.
  • The proper brewing temperature is under boiling point. Don’t scald your ground coffee.
  • Pay attention to brew time: under-extract and your coffee will taste sour and thin; over-extract and your coffee will taste bitter and heavy.
  • Once brewed, don’t expect coffee to hold its best flavours for very long. Reheating, boiling or prolonged sitting on a warming platform will turn even the best coffee bitter. Enjoy it straight away!
  • Always follow strict cleaning routines on your equipment, as stale coffee oils can build up.
  • If you followed all of these simple steps, remember to take the time to savour your coffee! Taste can be subjective, so experiment with your technique to best suit your palate.

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