Only 5% of coffee produced globally is speciality grade
This coffee comes from Coffea Arabica plants. Arabica plants thrive in the coffee belt between the tropics of Cancer and Capricorn and at between 1500 – 2800 metres above sea level.
The coffee bean is actually a seed, found in the red cherry of the coffee plant. Newly planted Arabica shrubs begin flowering two – four years after planting and it is the flowering which results in coffee cherries.
There is a unique chain of custody in speciality coffee from farmer to barista. Since we must share the same passion for coffee and commitment to quality, from plant to cup to ensure that we serve you a great product.
When you are tasting coffee, try comparing brew methods and coffee regions. Taking notes can help if you want to practice and learn. If you are cupping to compare coffees make sure you stick to one preparation method:
Grind your coffee to a coarse grind and place in a small bowl, then pour over near-boiling water and infuse for 3-4 minutes
The next step is to ‘break the crust’: use a spoon to break the layer of grounds and smell the coffee – this is the aroma which gives strong hints about the taste. Write down what you smell.
Now stir the coffee and then scoop away any grounds from the top with a spoon and discard. Using a deep spoon, scoop up the liquid and slurp it up. Slurping it distributes the liquid vapour to the back of your throat where the smell contributes to the overall taste.
Describe the taste in your own inimitable style – smiley faces, illustrations of sunshine and trees all acceptable. Having reminders of descriptors for different flavours can help.
15g coffee per 250ml cup, medium to fine grind 250ml water (or multiples thereof)
Rinse the filter paper over your cup or jug and pre-heat the equipment with boiling water, then discard the water
Add the coffee, shaking lightly to even out the grounds
Pre-infusion: Wet grounds evenly with a small amount of hot water. Start the timer once the bubbles stop appearing
Pour the remaining water continuously and evenly onto the grounds in a circular fashion. The water level should rise just above the grounds. Be careful not the pour the water directly on to the filter at any point and try to maintain a constant volume of water throughout the entire process
Brew time 4 minutes approximately.
Coffee approx.. 15g, medium to fine grind Water: 250ml Brew time 2 mins
Assemble the Aeropress upside down with the plunger in the chamber
Wet the filter in the cap to rinse and pre-heat your cup
Pour the coffee into the chamber, shake lightly to even out the grounds
Add all of the boiled water, give it a stir and screw the cap on. Press down on the chamber slightly to allow any trapped air to escape
Brew for around 1.5 mins before flipping the Aeropress over so the cap sits in your cup or jug
Press the coffee into your cup / jug for 30 seconds – use your bodyweight and hold on to your cup
Ask our baristas for a demonstration of our brew methods