The Process

There are many methods of coffee brewing available to the dedicated coffee drinker. Each has pros and cons, but just about all have the potential to provide a great cup of coffee. The price of the equipment can range from the insignificant to the expensive. But whichever you choose there are some fundamentals that will help you to produce excellent coffee for your enjoyment.

The basics

In any coffee preparation there are some important elements to remember, and they apply to all types of coffee brewing methods.

The coffee

Firstly choose the coffee flavour you prefer. There are many varieties from locations throughout the world and you may need to try quite a few before you find the flavour you desire. And just to make it more confusing there a lots of blends, not to mention different roast styles. You can be sure that there is plenty of scope to find a flavour to suit your taste.

One very important determinant of quality is the coffee type. All good quality coffees are made from ARABICA beans - these coffees are generally grown in higher altitudes and their slower ripening imparts flavours not found in the cheaper and lower quality lowland ROBUSTA coffees. Robusta coffee is used mainly for instant coffees and as fillers for some commercial blends as well as in some of the strong European espresso blends. The dedicated coffee drinker is best served with freshly roasted Arabica coffee.

The right grind

Having made your selection, make sure you have a suitable grind for the coffee equipment you are using (ie coarse for basic infusing, medium for plunger, drip filter, stove pots and vacuum brewing and fine for espresso machines). We can help you choose the right grind. If you grind your own coffee, where possible use a cone or plate grinder rather than the more common blade type. The blade grinders don't provide a consistent grain size and this factor can lead to insufficient extraction of the flavours and a cup of coffee with a muddy residue.

Use only FRESH coffee

Of critical importance is the freshness of your coffee. Coffee beans keep longer than ground coffee. Beans and ground coffee should always be kept in an airtight container in a cool dark spot - remember that exposure to oxygen is the main reason coffee loses its flavour. To help maintain the freshness of their coffee, good coffee suppliers use resealable packaging with a one way valve which allows the excess carbon dioxide out of the bag whilst preventing air to enter.

Most of the coffee available in supermarkets is roasted and packaged interstate or overseas and is likely to have deteriorated significantly even before you purchase it. Locally roasted and properly packaged coffee offers the best chance of retaining the full coffee flavour for your enjoyment.

Water at the right temperature

Be sure that the temperature at which the heated water contacts the ground coffee is just a few degrees less than boiling. Boiling water quickly leaches the bitter flavours from the coffee and spoils the final product. The optimum temperature is between 92 and 95 degrees Centigrade - bring your kettle to the boil and then let it stand for a couple of minutes. Once you have made the coffee, don't allow it to stand for too long as the flavours are quickly lost. It is a good idea to use warmed cups to ensure the temperature of the coffee is retained as long as possible

The process

The process is;

• first heat up the machine for at least five minutes, including allowing hot water to flow through the brewing head for 10 seconds or so;
• fill the coffee filter in the group handle (7 grams of fine ground coffee per 180 ml cup), compress the grounds in the group handle using the tamp,
• insert the group handle, tightening fully, and then
• switch on the pump.

Water at a preset temperature of about 92 degrees C will flow through the coffee under pressure and the coffee liquor will stream out of the spout. The coffee liquor should run dark at first then as a fine froth known as crema which will cover the surface of the coffee. Ideally the crema will have creamy orange colour. This should take about 20 - 25 seconds - any longer and that bitter taste will be evident in the coffee.

The grind

To ensure we provide a consistent grind we only use professional burr grinders. We grind to the customer's needs whether it be for stove pot, plunger or espresso machine.

The roast

Through carefully managed batch roasting and regular cupping we have been able to get the best roast for each type of bean.

The packaging

Our coffee pouches all have reseal strips and one way gas valves. These bags can be re-filled at a discount rate.

Expert advice

To assist you in the whole coffee process we can advise you on how to get the best out of your coffee. It maybe selecting a coffee which gives a great flavour with milk, hints on getting the best out of your coffee maker or just some tips in what to look for in a great coffee.