Posted on Leave a comment

Coffee: From Seed to Cup

A great guy Phil La Rosa who works with Espresso Works in Perth, Australia sent me this and I thought it was fantastic…Worthy of a post. These guys specialise in the maintenance and sales of the finest coffee machines and associated products in Australia. As part of their work they enjoy keeping up to date with content relating to the coffee industry. I found that we have a common goal.  At Espresso Works, they pride themselves in not only supplying some of the finest espresso machines in the world but also providing superior customer service to match their high quality products. They supply leading brands such as…

CLICK to read more

Posted on Leave a comment

Cold Brew Chemistry

Cold Brew Chemistry How a coffee bean is roasted, ground and brewed makes a huge difference in how the final drink tastes, smells, and feels in your mouth. However, the brew method – Hot or Cold is probably the most important contribution a coffee drinker can make to that final, sweet, sweet taste of coffee. Depending on personal preferences, coffee can be brewed hot or cold with temperature and time being the main variables —: Variables:   HOT COLD Roast Medium – Dark Light – Medium Grind Fine (depends on extraction) Coarse Temperature 92-96 degrees Room temperature or cold water…

CLICK to read more

Posted on Leave a comment

“Nordic” style roasting & the ‘Hipster-doofus’

I recently read a chain of discussion around roasting styles that I found really interesting – “Nordic” style roasting vs underdeveloped roasting”. This touches on a trend in roasting which involves the lighter style of roasting that we see in some café’s. It is said about this style, that the coffee has barely left the first crack, that the last phase can last for about 1.5 to 2 minutes.  For some reason, this is a trendy thing with the ‘hipster-doofus’ crowd (not my words). ‘Nordic’ style would be around “light-Medium” or “city”. We at Cirelli Coffee tend to roast around “Medium-High”….

CLICK to read more

Posted on Leave a comment

Hot tips to brewing your perfect coffee

THE CIRELLI BREW GUIDE We commonly get questions about how much coffee to use.  With all the different devices, this can get confusing and slightly complicated.  For some it’s a territory they’d like to avoid.  So, we’ve put in the hard yards for you and come up with this neat little brewing guide.  It’s made for you to print off and stick on your bar or place into your purse or wallet. But before you start there are some HOT tips to keep in mind. Grind on demand before you brew. Find your grind. A finer grind means more surface…

CLICK to read more

Posted on Leave a comment

Coffee Knowledge Part 2

  Four (4) Critical Ingredients to Quality Coffee In Coffee Knowledge Part 1 we touched on ‘What is Coffee’.  This time we are going back to the source to find out what makes quality coffee. Growing Territory – Where the coffee is grown. Variety – is the type of coffee that is being grown. Harvesting & Processing Method – How the coffee is harvested and processed. Craftsmanship – The human element of producing coffee is ultimately the one we have the most control over. 1. Growing Territory Coffee is grown in more than 50 countries worldwide with about 30 of those countries…

CLICK to read more

Posted on Leave a comment

Coffee Knowledge

This year is going to be a learning year and we will be covering a range of topics on coffee to broaden everyone’s Coffee Knowledge…including my own. What is Coffee? The coffee tree is a tropical evergreen shrub (genus Coffea) and grows between the Tropics of Cancer and Capricorn. The two most commercially important species grown are varieties of Coffea arabica (Arabicas) and Coffea canephora (Robustas).  

CLICK to read more