After hearing reports on the news about coffee rising 70c per cup, I thought I had better explain a few things. The reason for all this talk is that the commodity futures price for coffee has spiked massively from $1.35/lb to $2.02/lb in the last 2 months. What this actually means. Most coffee is bought and sold on futures prices. Coffee futures is a commodity price on the NASDAQ and fluctuates like any share market. It can go up or down based on supply and demand. In 2011 we saw prices hit a record high price of over $3/lb due...

It’s hard to believe that it has been three months since we introduced our Passport blend. The seasonal blend has been introduced and scrapped numerous times over the years, but with this new release it looks like it is here to stay. I would like to share with you the process that goes into this blend development, as Passport is a very simple blend. There are a number of ways this process can be approached. Firstly is finding amazing beans that we taste and decide we have to use. We have a large number of samples come through our roastery...

In my 12 years as a coffee roaster I have learned a lot, not just about coffee but also about people, relationships and business. As I have developed as a coffee professional I can look back and see how easily influenced I was, and the stupid things I believed in order to validate my cause. The one thing that annoys me, and that I would go back and change, is the publics’ view of ethically traded coffee. I’d naively like to think that everyone would buy more ethically if given the choice, but how hard is it to know what...

For espresso we have the Nicaragua Las Segovis, this is a Catuai & Bourbon blend that is fully washed. The varietals give an interesting flavour profile. It has a rich, syrupy, molasses body with a hint of orange. Our second espresso option is the Ethiopia Mustefa. This is a natural heirloom variety from the western province of Dijimmah and is silky and elegant with caramel sweetness and peach blossom aroma. For Filter we have the Ethiopia Karote, its a natural process coffee from from the Eastern region of Sidamo. It is sweet and syrupy with notes of stone fruit and...

This week we have the following amazing offers. For espresso, from the western Ghats region of south India we have Lingapur Estate. This farm grows a variety called Jember which is a Scott Laboratory sub variety of Typica. It is grown at 1000m and hand picked and fully washed which results in a citric and floral aroma and rich chocolate body. Our 2nd espresso roast is the very delicious El Salvador Santa Maria. The farm is run by the 5th and 6th generation of coffee farmers from the Aguilar family. It is a fully washed Bourbon, and has strong, syrupy...

This week we have one of our stable favourites with the Colombian Tribuna. Its sweet buttery body and floral aroma is what has made it our tastiest Colombian coffee of all time. This is backed up by a new addition, the Panama Mamacata. It has an elegant balanced and a flavour described as poached apple in light caramel sauce. Panama Mamacata Region: Boquete State Farm: Mamacata Variety: Caturra & Catuai Processing: Washed & Patio dried Altitude: 1500 - 1750 metres above sea level Poached apple and caramel elegantly balanced with good finish. Panama Mamacata Region: Boquete State Farm: Mamacata Variety: Caturra & Catuai Processing: Washed & Patio dried Altitude: 1500 - 1750 metres above sea level Poached...

I have found myself at this point in thought process many times over the past 10+ years of roasting. If we roast to achieve the best out of the bean, then surely there is only a small window in which we can be true to the bean. However, if we take into account how the bean will be extracted, then the grind and pressure should be taken into account during the roasting process. Before I can even begin to guide anyone through the thought trail that answers this question, let’s look at a few (modern) historical points. We are currently...

This week we are excited to have the Ethiopian Mustefa available as both espresso and filter roast. While our regular natural processed Ethiopian from the Sidamo region has proved very popular, this coffee is from the Dijimmah region and natural processed as well. It is silky with caramel sweetness, the espresso roast has notes of strawberry while the filter roast has a peachy aroma.   This is our last batch of the Costa Rica El Chayote which I have thoroughly enjoyed. The honey process really brings out a sweet fruitiness to the coffee, but in typical Costa Rican style its...

It's that time again where the best baristas meetup and compete for the championship title. The Queensland Barista Championships are back and will be held on the 15-16 March 2014 at the Brisbane Showgrounds, Commerce Building. The championships are held in conjunction with CafeBiz. - QLD Barista Champion - QLD Latte Art Champion - QLD Cup Tasting Champion - QLD Brewers Cup Champion Baristas that want to compete can register at: www.aasca.com/events-qld If you want to watch the baristas compete and drink coffee all day, register at: www.cafeculture.com/register      

Aussie Aussie Aussie Oi Oi Oi To celebrate Australia Day we are giving you 10% off your entire order when you spend $50 or more. Use the coupon code: aussieaussieaussie We are excited to announce our new range of Hario products that we have added to our online store. Click here to view the Hario products. *Coupon code for retail customers only. Promotion ends 28th Jan 2014.

This week we have a natural processed bourbon from El Salvador. This is the first time we have had a natural from El Salvador so we are all pretty excited. The Emilio Lopez has a silky, lushious body with notes of blueberry. We also have a washed coffee from Nicaragua, Las Segovis. Grown on extremely steep slopes and in loose soil, the plantation is a challange for all involved. The flavour is rich and syrupy with notes of molasses and burnt orange. Our filter roast is the Colombian La Tribuna from Colombia's Tolima region, with its delicate floral and butter and berries,...

This week we are proud to bring to you this very special line up of centrals. Costa Rica El Chayote Region: Alajuela Farm: Sin Limites Estate Owner: Jaime Cardenas Altitude: 1500 to 1600 Meters above sea level Variety: Villa Sarchi Processing: Honey Sweet and fruity with pleasant citric acidity and chocolate in the finish. Sin Limites estate is owner by Jaime CAdenas and his wife Maribel Barrantes. It is nestled on 7 Hectares in Lourdes de Naranjo in the Alajuela micro region of Costa Ricas West valley. They have their own Micro mill on the farm where they produce both...