Category: Cafe Updates

Tasting Coffee Tasting coffee is an art form.  Experience will enable you to detect the different flavours from the coffee bean – differences between different roasts, origins, and flavours of coffee. Much like wine tasting, it has special terms to describe the taste of coffee and to find the perfect balance.  An experienced taster is able  to detect even the smallest hint of flavour and body in each cup of coffee. With a little practice you can too.  After awhile, you will find that you are better able to work out the differences between each cup of coffee that you…

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Crema Diagnostics The chart on the following page will assist in finding out symptoms that appear in crema.  Treating one cause can sometimes reveal another problem. The problems you cannot see: Bad taste! Bitterness in espresso is a popular complaint. Before you blame the coffee, you need to make sure the machine is clean. A very bad, acrid bitterness results from machines/coffee handles that are dirty. A thorough cleaning of a neglected machine can be a considerable undertaking. When the machine is clean, you should be able to do a dry-run with no coffee in the portafilter (meaning, run hot…

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EXTRACTION The secret to making espresso is achieving the proper rate of extraction of coffee. Your goal is to continually monitor the rate of extraction and adjust variables to ensure the coffee is extracting correctly. As a rough guideline for espresso the rate of extraction should fall between 25-30ml of coffee extracted in 25-30 seconds of brewing. If your shots fall within this time frame the extraction is generally correct (this is not taking into account and compromising factors such as channeling). This volume/time guideline is just one of the ways we can monitor the rate of extraction. The other…

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What is Trace Origin Coffee? Cirelli Coffee is connecting and adding traceability to the coffee supply chain from the farm to the consumer by launching a range of unique limited release single origin coffees from around the globe. Every coffee has a story, a journey and wonderful coffees come from wonderful people.   All too often we’re disconnected from its origin – who, where and how the coffee they drink is made and processed. Many factors influence coffee taste. Each coffee has its own distinctive character, like wine, it can be transportive. When I drink coffee I like to think about…

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  The beverage is made by combining coffee, gin and tonic to create an alcoholic, caffeine-filled, summer sunset drink of bliss. While tonic and coffee might seem an odd friendship, it’s a combination that will provide a new refreshing, caffeinated kick to drinkers in search for something more than just a regular cup of coffee or espresso. With the range of micro-brewers popping up around the place, Gin has taken a step forward as the clean drink of choice in Adelaide’s new establishments. Couple it with the new emerging Cold Brew…you have a vrrm….vrrm… Turbo G & T. Those keeping…

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As coffee continues to skyrocket in popularity, brewers are trying to edge out the myriad of competition by brewing the best cup. The result is that different methods, which by design produce a different reaction in the coffee when brewed, are being explored. One of these methods, pour over coffee, was actually invented back in 1908 by a German entrepreneur named Melitta Bentz. It fell from grace when the French press method came on the scene, but it’s resurgence in popularity means that it may have been overlooked too soon. Pour over coffee does take a bit of effort to…

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Harvesting & Processing As coffee is often grown in mountainous areas, the ripe coffee cherries are  picked in one of two ways: Strip Picked – all the cherries are stripped off of the branch at one time, either by machine or by hand such as in Brazil where its landscape is flat. Selectively Picked – only the ripe cherries are harvested and they are picked by hand. Quick Facts: Pickers check the trees every 8 to 10 days and individually pick only the fully ripe cherries. Selective picking is primarily used for the finer Arabica beans. Coffee trees yield an…

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  Cirelli Coffee Roasting Co. roasts and sells specialty coffee in-store and online with many of the cafes featuring their own designer roasts, a unique feature rarely seen in many cafes’ delivering a point of difference in an ever competitive cafe market. Since starting-up in 2011, Cirelli Coffee has competed in three coffee Awards. The Golden Bean Awards and the most recent the Australian International Coffee Awards. Both are well regarded Australian Coffee Roasting Awards. “It was never my intention to roast for awards but after a while I wondered how the coffee compared with Australia’s best. It’s always very…

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Buzz Honey is a family owned business located in the pristine Adelaide Hills. They produce hand selected and harvested honeys from a variety of locations across South Australia and specialised regions of Australia. They take pride in retaining the unique flavours of the raw honeys through their unique chemical free, cold press extraction processes. What this does is ensures the non-heat treated honeys preserve their natural enzymes and health giving properties.  Some of these honeys include: Meadow Honey Orange Blossom Honey Blue Gum Honey Bush Mallee Honey Leatherwood Honey Honeycomb in honey Follow this link for more information on each…

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The Old Curiosity Shop & Tea Rooms located at 103 Walkerville Terrace, Walkerville has just taken out the Coffee Shop/Tea House category in the South Australia Savour Australia™ Restaurant & Catering HOSTPLUS Awards for Excellence 2015, rising like a good crema to the top from a field of more than 270 local restaurants, cafes and catering businesses across 62 categories. Now that’s something to savour along with the ambience and reason for you to drop by for a coffee next time you’re in the area. Along with Graham & Jane Garforth we are just as thrilled they have won the…

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