Amazing Deals from Amazon

Coffee, Tea & BeveragesBeans!

It's official

It's official! Adelaide is the coffee capital.

You probably knew it already, but we are pretty lucky to have such great coffee in Adelaide. You don't need to spend long in the eastern states to realise just how good we've got it. Enjoy!

Read the story here!

Kopi Luwak - Cruelty by the cup

Anyone tried Kopi Luwak?

I've drunk Kopi Luwak a number of times. It's not a bad brew. Tastes a little earthy, but it really has quite a different kick to it. It's almost like it's extra caffeinated. The theory behind it is that the civets only choose to eat the ripest most delicious coffee berries, meaning that contained within their droppings is the finest most ripest and delicious coffee beans. Great theory.

So what?

The problem with this theory is that the some producers of Kopi Luwak keep their civets under cruel conditions, which is no fun for anyone, especially not the civets, and in my world cruelty to animals is intolerable. By keeping the civets caged and feeding them harvested coffee berries they are also effectively preventing the civets from doing their job, which is choosing the finest berries to eat, which means that not only are they making animals suffer for our gratification, but they are providing a B-grade product, which goes against the very foundation of what their product is supposed to be.

What's the problem?

I have no problem making coffee from the excrement of a civet (after it is carefully washed and roasted), but it needs to be done in an equitable way that allows the civets to live unencumbered in their own environment. Not only will this be better for the civets, but it will be better for us as it will enable the civets to pick only the finest beans to include for us in their very own special blend.

Unfortunately, until producers clean up their act I recommend boycotting Kopi Luwak completely.

I don't ask for much, but please help support the campaign to stop cruelty by clicking here.

The civets will thank you for it later.

No comment

Coffee Barun. Possibly the best coffee in the inner northern suburbs on the left hand side of main north road as you head into town.

Finally made it in to the barun for a long machiato. After reading about it for years on coffeesnobs I had super high expectations, and was greeted by a warm, fresh coffee smell. The coffee was ready super quick ... perhaps a little too quick. Maybe I got the work experience student, but it wasn't really anything worth writing about. It tasted good, but wasn't overly strong or rich. It was certainly better than the average coffee, but not as good as I was expecting. The staff offered me sugar, and didn't quite understand my quip that it was unnecessary if it's good coffee, usually that gets me a smile, but the till operator had their poker face on. I think I need to return when Ben is working, or perhaps I should have had a notebook in hand and a pen behind my ear. Glad I went, I'll be back to try it again soon. So watch out barun!

Keep fit making coffee

Today was a good day, I finally received my kyocera cm45 hand grinder. Inspired by all I'd heard, and an interesting review on YouTube, I scoured eBay for the best priced, genuine item. Be warned, don't buy the 55, apparantly it's not the same grinder, but I digress ...

My new toy arrived triple wrapped in bubble wrap, and in a heavy duty envelop via EMS. It only took a few days to arrive, so don't be afraid of buying from Japan, it's all good (kids were excited too, as all the packaging is in Japanese, which they are apparently learning at school), but I digress ...

Upon arrival I disassembled everything and gave it a good wash in soapy water. I marveled at the rough texture of the ceramic grinding faces, which felt sharp enough to cut skin if not handled carefully and interestingly, I soon discovered the collection chamber (if that's what it's called - not sure, all instructions are in Japanese) is made of clear acrylic, not glass. Probably a good thing. I carefully assembled everything back together, making sure it was thoroughly dry first.
The adjustment nut has some notches, and I twisted it tight, then back a notch or so, until that the ceramic burrs didn't give me that finger nail on the blackboard feeling when I turned the crank handle. I was aiming for a fine grind, hoping to make my machine choke, not really.
I filled the collection chamber with beans, to see how many would fit, and then I poured them into the top, using my hand as a funnel. There were about 6 beans that didn't fit. Not sure if this is significant, but over time I guess I'll discover (or create) some kind of significance. Maybe they were the lucky beans that were saved from the fate of the ceramic burrs.
I'd heard you need 100-200 turns of the handle to make a double shot. I started cranking, but soon lost count. I cranked, the kids cranked, then I cranked some more, and felt my muscles growing first larger, then tireder (awesome word play, if I may say so myself). I popped outside and grabbed my Bosch cordless drill, removed the handle, tightened the chuck and gently squeezed the trigger. It was delightful that my drill worked, but it is more delightful to cank the handle, I'm fairly certain you want to keep the RPMs nice a low too.
It didn't take too long to crank through a full hopper of beans (just enough for a double shot), maybe less than 5 minutes, not sure really. Next time I grind I'll time it to check.
There seemed to be a bit of static inside the acrylic collector, but it's essential that the collector is acrylic, not glass, because of the potential battering this thing takes, it's likely that you'll slip a little, and glass could very easily get smashed if you have stone bench tops or a loose grip.
As far as the grind goes, it was quite fine and the resulting shots that I poured were smooth in flavor, there was a nice rats tail, with just a few dark speckles around the edge of the crema. I didn't give the shot time to break and pulled out early. I'll let one run on tomorrow to see how much I can squeeze before it turns to dirty water. I made a couple of macs, and I think the slow grind improved the flavor over the old commercial grinder that I normally use. The kids were happy too as for once they were able to hear the tv over the coffee grinder.
Inspired by this, my next plan is to see if I can make up an adaptor for our kenwood chef. If I can make it neat enough, it means one less appliance in the kitchen. Not sure about the right angled drill adaptor, but it would be great to grind straight into the basket.
If you haven't got a manual grinder, this is definitely the one to get. It's awesome.

Bobby makes the papers!!

Awesome news for Bobby, not only has he made the papers, but he's almost made it to the end of his year long quest to finding the perfect coffee! Congrats Bobby on a Blog well done (almost!). Only a few weeks to go.

Cheers!
***** 5 stars for Brilliant Bobby the Blog writer.

InDaily : February 17th 2012, Page 1



PS. There's a little secret called "Full-on Aces" tucked away in the back streets of Kent Town, if you happen to be there at the right time on the right day, you may just get one of the best coffees ever. But, ssssh, don't tell anyone!

When I'm 64 ...

OK, so I admit I'm a huge fan of Rio in Stepney. It has been suggested on occasion that they lack consistency, and for a time I would have agreed and my first taste of 64 was no exception. Everyone raved about it, they loved it, it was great, they all said. I certainly did not experience the same immediate coffee lust for 64 as the plethora of fans as my first taste was somewhat deflating. It was a little lack lustre, it had no depth, almost no flavour. At $44 a kg, it's not cheap either, and I decided Rio's Crema was a more consistent blend, so stuck with that.
But then ... on my way out of Rio one week I spotted these very stylish jute shopping bags emblazoned with graphics from the 64 packaging, which encouraged me to grab another tin and try again.
The next time I tasted 64 I was hooked. Not just because of the marketing, but because of the flavour. I'm not sure if they have changed the blend since that first batch, or if I just had an average bag, but the issues are no more, and the blend of 64 is one to adore.
If you like a strong coffee that's not bitter, give 64 a go. It doesn't have the same head that you get with the crema and it's not as aggressive as the espresso blend, so I'd say it's somewhere in the middle. Around once a month now I treat myself to a tin of 64 - and it's been going on so long I almost have enough empties to make myself a display. As Molly would say, do yourself a favour and check it out. It's a great after dinner party kind of coffee, that also works well for everyday too (if you've got the $$$). Funky tin, drinkable, caffeinated 4 out of 5.
****

Adelaide Coffee - Adelaide Coffee, I'm confused!

Hey anyone! I found this awesome blog recently called Adelaide Coffee, no it's not my blog, but someone else's. It's well worth a look if you have a spare minute or 52, because Bobby the caffeinated blogger is visiting a different establishment every week for a year, and writing a detailed review on each and every place he goes to (click here to go to the other Adelaide Coffee). Unlike my good self, Bobby is trying to write consistently (that is every week) and concisely (that is mostly about the coffee), in contrast to my rambling about whatever things I've encountered regarding coffee whenever I feel like it. Bobby should be awarded, or rewarded, or both at once, for his efforts. He is doing a great service to coffee drinkers all over Adelaide - THANKS Bobby,  your dedication is appreciated, I salute you, and raise my latte glass - CHEERS!

Bin 35 - Incredibly complex

It's been a while, so I thought I'd treat myself to a different blend, drumroll please .... Bin 35 Mountain Top Estate, and wow, talk about complex. This is an amazing bean and an amazing roast. Usually I set the grinder to super fine, then flex my guns to pack the powder down, but the Bin 35 would have none of those shenanigans. It took me a while to work out how best to treat it, but once I worked it out, I found a beauty not experienced before. I had to wind the grind back a full two stops (which isn't much really, but it felt like a holiday away), then gently using just the weight of the tamper to bring the powder to a smooth finish. No more. No less. The reward is a striking display of colour from a honeyed stream of the good stuff. It coats the cup like it coats your mouth, in a layer of joy. Bin 35 is not for those who just want to bang out a couple of coffees. It is subtle and smooth, and required delicate and precise handling to extract the best from the beans. This is going on my regular list from now on. 4 out of 5 stars. ****

Rocket Espresso Milano Fausto Coppi - "Beautifico & Magnificano"

If I could speak Italian my hands would be going crazy right now. This is the latest offering from Rapha Performance Roadwear, in the form of a Giotto Rocket Espresso Machine. Although it's not for wearing, it is still a high fashion item. I'm not really into the whole cycling coffee scene, but must admit I love cycling and coffee - maybe I'm just not built to wear lycra in Rundle Street.
If I had the cash and needed another machine, this would be my choice. In fact if I had the cash and didn't need a new machine, this would be sitting on my mantle piece instead of the antique clock that's there at the moment.

Nannoo Nano

Nano ready2go tucked in behind Rundle Street is always a good for coffee. They've got a pretty good reputation and the only complaint I've ever had is that they keep running out of minestrone! Mama mia!

Check out someone-else's review on bean hunter if you don't believe me (about the coffee that is!).

Photography courtesy of The Sun & The Sky check 'em out...

Table for one ... ?

It's not everyday you are required to pick a nice restaurant and forced to eat a fine meal alone (twist my arm). Luckily I find myself to be the best of company and although I'm not quite ready to take myself to the movies, if there's good food (or coffee) on offer I'm as content as an igpay inway itshay (that's a bit of Pig Latin for you). 
The other night at The Platia (http://www.theplatia.com/) on Magill road, I was treated to great food and great coffee. The premise for my experience was part of an anthropological study into dining alone at restaurants, but the results went far beyond a simple study into auto-eating habits. The staff were suitably attentive and sympathetic to my solo status (anyone seen the lonely guy) ... although to begin with, they were slightly suspicious of the motivation behind ordering such a lush spread, sensibly keeping one eye on me and the other on the door to make sure I didn't pull a runner!
The food was awesome, but that is for another story, so let's focus on the coffee. To kill two birds with one stone (or is that three pigs with one angry bird) I ordered affogato, laced with frangelico, which is really three birds - desert, coffee and liqueur.
The coffee came as a neat shot, with a nice dark crema, a little hotter than I expected, which I can put down to the attentive service, not ill-adjusted machinery - my waiter was stood poised at the bar in anticipation of the shot being drawn. It was exactly the coffee you want after a big meal. My shot smelt fresh and had just the right level of depth for a late night espresso, rich and full (of flavor), almost aggressive, yet without the taste of being burnt or over-extracted. It had a lingering, but not unpleasant aftertaste - both cleansing and invigorating. If The Platia were on Rundle Street there would be a line up at the window for short blacks. I'll be back to The Platia for dinner again (maybe with some friends aside from myself next time), and I will be sure to order another affogato, only next time with an extra shot! 

Five stars. 
*****

Store Bought Coffee

"er, that could be the double"

This week I thought I'd pop by the old store (The Store) in North Adelaide to see how it was shaping up after the recent renovations. First impressions were great, (forgiving the hideous plastic doilies on the tables) it looked VERY nice, as did the hordes of beautiful people who were finishing their long lunches. I'd admired the rustic charm of the store for some time, but had thought it could do with a quick little tidy up. Previously, as a cafe / lunch / breakfast spot, it had always had a perfect level of charm and some very appealing quirks, and brilliant cibatta bread. The coffee was always good and the staff were very easy to get along with. The new staff were suitably nouveau-minimalistic and aloof (fulfilling their European mandate). They were quick and attentive to us, the new arrivals, and equally quick to usher us away from the counter / bar area, which under the new regime seems to be the domain of the staff only, and not for customers to hang around - I wondered if they were harbouring some deep secret behind the counter which they did not wish to share - perhaps a secret, patented techniques to making the perfect coffee ...
The solid based outdoor chairs (white, steel - think cross between french provincial and detroit industrial) were ice cold and uninviting, the solid concrete table top was likewise, and the cheap plastic doily did nothing to humanise the experience. When the harsh summer sun hits they may like to think of some cushions and tablecloths, perhaps? Still, the sun was shining and my coffee partner and I were looking forward to enjoying our respective orders. Two lattes, one with a double shot (yep, that was mine). We waiting for quite some time in anticipation (minutes, not hours), while the coffee was created. I noticed they had a decent machine, a fairly new grinder and coffee from Rio, which happens to be one of my favourites, so despite the wait, things looked like they were off to a good start.
I was a little concerned when the coffee arrived and the waiter couldn't tell the difference between the double and the single shot coffee - not to worry, he remembered what he'd been told by the Barista and worked out which was which - I might add he had his work cut out as there was no visible difference between the double and single shot (a minor concern, the proof is in the tasting). The appearance of the coffee was nice, there was a fine featured pattern on top, but the milk had separated slightly, with a sharp dividing line between the froth and the good bit. The milk had been a little burnt, or had been reheated too often, but despite being on the sour side, was of a suitable drinking temperature by the time it reached our table.
Taste wise, the coffee was OK, not great, not awful, just OK - in fact there's not much I can comment on the flavour as there was not a lot there. I think the grind was a little too course (french press not espresso flavour), and there was more caffeine than guts in the cup. I would also suggest the coffee maker decided it was busy enough that instead of a double shot they could get away with a long shot (it was a long shot that didn't pay off this time). For next time, Mr Store, a double shot, means double strength, not double length.
Looking around at the wispy soy and insipid chai lattes on the other tables I don't think people are flocking to the newly renovated 'The Store' to sample the coffee, I think it's more to be seen in the scene. If you go to The Store and feel like a coffee after your meal, avoid the grounds I found in the bottom of mine and maybe pop across the road to Cibo, or wait till you get home.
Although the coffee wasn't as bad as some I have had, I'm truly sorry to say to The Store, I can only giving you 2 stars this time. Hopefully when I return (after the renovation dust settles, and you realise you never know when you may be serving a coffee critic) it will be a completely different 'storey'.

**

My Baby!

This is my coffee machine, in Australia it's called the Minore III. I don't know why it's called the Brewtus III in the USA. Is it a pun from the American marketing team? You know like Brutus from Popeye, but spelt BREW like coffee brew, and it makes really strong coffee, like Brutus was, you know from Popeye, getit? Me neither. I'm just glad I don't write about Olive Oil (it's a Popeye joke).

If you buy one in Adelaide, I'd recommend http://www.coffeecraft.com.au You can tell them you read about it here. Tell me what they say...

Make sure you buy the machine with the rotary pump, and a plumbing kit to plumb it into the wall. If you drink fancy coffee you don't want to be filling up from an old fashioned jug all the time.

And a grinder. Very important. You NEED a grinder.

Enjoy.

Shaken not stirred.

Maybe it's the influence of the cooler weather but lately I keep bumping into groovers and shakers sporting not only stylish outerwear, but balancing a smooth dark cocktail in hand. Yes, that's right folks, I'm talking about the infamous hit with the kids from the underground - the coffee martini. Recently spotted bar side at Lotus Lounge and in many hands at the King's head. I must admit I've sunk a few myself over the last few weeks, but the copious amounts of beer consumed beforehand prevents me from garnishing my story with any useful information! If you've had one - tell me what it's like! If you make them - tell me what's in 'em. I only have a vague recollection involving emotions such as extreme joy and happiness (as I would expect from alcohol infused coffee) but like I said - it might have been the beer ...

Awesome News

Coffee fights cancer!
This is a great story about the health benefits of coffee. I just noticed that it's from the Griffith institute ... I wonder if they're related to Griffiths coffee? Probably not, but who doesn't love a good conspiracy theory? ... and who doesn't love a good coffee?

Zoomed into Zuma

There's a bundle of coffee options at the Central Markets, but today's winner was cafe Zuma. Before ordering I spied an oversize latte in a milk-shake glass, that brought back memories of weak milky coffee made from a plunger, so it was with some hesitation that I ordered my usual daytime choice in coffee - the infamous double shot latte. Some call it a long macchiatone, or a double macchiato with extra milk, or a double flat white in a glass, or that pretentious person's prerogative - whatever you call it, it's a regular double shot, with a decent slosh of not too frothy milk. All too often when ordering, you end up with a single shot that has been over-extracted (... you asked for more coffee, didn't you?), or a sloppy double shot that has been half packed, or left in too long with an extra burnt edge. But, not this time! Whoever was behind the machine at Zuma this morning deserves an award. If I was the tipping type I would have gladly thrown some gold coins or even a note or two their way. My double-shot-latte was exactly that. A full strength double shot, perfectly packed, not over-extracted, not burnt, it was the baby bear of coffees - just right. If I had to make a criticism it was a fraction too hot when it arrived, but not so hot that it was undrinkable, but being male makes me less heat tolerant to hot coffee than the fairer sex (scientific fact, apparently). Presentation was nice too, a fleur-de-lis which was a cross between a crown, a spade and a love heart, pierced with a dagger - that's what I dig, fresh earthy coffee made with love.

The coffee had a super rich flavour with a nutty undertone that lingered on the palette for some hours after. Perfect if you have a hangover, or need a kick-start to the day. Not for the feint hearted or those on hypertension medication. Remember to have a glass of water with your coffee.

Zuma score a big fat 4 out of 5 stars! Try it, you'll like it. If the same barista is at the controls and you know what you're asking for, you won't regret it.

****

Rio Coffee - Guatemala Maragogipe - Single Origin Bean

Meet my friend the Guatemalan from Rio. It's a limited edition, single origin bean, and they must breed them big out there, these babies are like jelly beans. I was scared my old beans would feel inadequate.

When I grabbed the bag I asked if anyone had tried them. The staff had, and said they were nicely surprised, not only by the size of the bean, but how good the coffee was. Another customer had commented that it was impossible to make a bad cup (without mentioning names, I know a few places that could test that claim ... you know who you are).

I took my babies home. Put them into my modified hopper (do you read coffesnobs?), didn't change a thing on the grind, and let the grinder loose. Despite their gargantuan proportions, there was no audible difference between these and my regular beans as my grinder did its thing. Resulting grind was fairly smooth, but with a few lighter coloured husky flakes, which I wasn't too worried about.

My machine likes a nice tight pack, which I did, but big beans means a big pour and the first thing I noticed was a big fat rats tail from the spout, with nice striations of colour as it dispersed. It was smooth, thick and wide, with masses of crema - so thick, it was like coffee in 3D. It's true what they said in store, it really is a rich, almost earthy, chocolatey taste with a bitter undertone. The flavour lingers for quite some time and is very easy on the palette. If it were a wine, it would be your favourite cab/shiraz, great for everyday drinking (if that's what you're into) and yet still refined enough to impress the guests or your future in-laws on the weekend.

Overall I'm giving the Guatemalan 4/5 stars. Everyone should have a strong Guatemalan in their life. I will be back for more, if there's any left.

****

My Equipment

When I brew at home I use a full manual machine, and a commercial grinder. My machine is an Expobar Minore III with a rotary pump, it is plumbed in (both the inlet and the drainage). The grinder I have is branded as an Expobar, but it is actually a Fiamma or Marfil grinder. You can read about my grinder hopper modification at Coffee Snobs.

I am serious about coffee, and spend way too much time tweaking my grinder and machine ... but it's so worth it.