archive-au.com » AU » C » COFFEECO.COM.AU

Total: 189

Choose link from "Titles, links and description words view":

Or switch to "Titles and links view".

  • re grown at others by the way they are processed after the coffee cherries are picked There is simply no consistent universal grading system to alert the coffee buyer to exactly what they are getting In the USA the Coffee Exchange section of the New York Board of Trade grades and cups the majority of Central and South American coffees sold via the USA but only in 15 tonne lots This is the C grading process used for the majority of the world s Arabicas and the C price is the baseline price for the whole world When it comes to Ethiopian coffees the situation is even more confusing Ethiopia basically produces coffees as either washed that is with the skin and pulp fermented off the beans in water then washed away or dry processed where the cherries are dried out and the skin and stuff husked away In general but not always Sidamos and Yirgacheffes are washed coffees and Harars and Djimmas are dry processed In Ethiopia coffees are taxed by the government according to their grade so washed coffees are normally classified as grade 2 or 3 and dry processed coffees as grade 4 or 5 Note that the gradings have nothing to do with how the coffees taste Grade 5 coffees can have better flavours than grade twos and the only way to know is to cup them In my 30 odd years in the business I have never seen a Grade 1 Ethiopian coffee outside of a trade show Except now I actually have one Ethiopian Yirgacheffe Grade 1 48 00 kg My first thought when I smelled the green coffee was Strawberries and sure enough the strawberry aroma and flavour have carried through into the roasted coffee Even more surprising is that this is a

    Original URL path: http://www.coffeeco.com.au/newsletter/november2012.html (2015-11-27)
    Open archived version from archive


  • Newsletter
    See Tom Owen s Sweetmarias cupping notes here http www sweetmarias com coffee africa ethiopia php coffee 3644 Despite the geographical separation our cupping notes are quite similar The Christmas Special is the result of calling in a few favours with some other friends in the industry and basically pinching their stock It s the all time favorite Costa Rica Tarrazu Miel 46 00 kg And it s just as well it s a short sales month because the quantity is very limited Speaking of limited we sold out of the Lelit PL Plus machines in a rush at the end of November The next shipment is on its way and should be here mid to late January The PL Plus has been performing very well to date with excellent feedback from proud owners We ve only had one problem so far a minor leak at the join between the pump and the hose fitting caused by the Italian insistence on using liquid thread sealants instead of teflon tape We used to have exactly the same problem with the Rancilio Silvia and fixing it was just as easy My final thoughts for this year are addressed to the many emails I get asking about ways to improve espresso machine performance My answers are almost always the same to the point where I have them down to a cut and paste routine First is cleanliness You can t get clean shots from a dirty machine Regular cleaning of the group showerscreen filter baskets and portafilter is a necessity as is backflushing to clean the brew path Second is the grinder A decent quality espresso grinder is an absolute necessity for decent quality espresso If a grinder is too much trouble you may be better off with one of the many capsule

    Original URL path: http://www.coffeeco.com.au/newsletter/december2012.html (2015-11-27)
    Open archived version from archive

  • Newsletter
    10 years worth of newsletters on the website There are another 6 years of even older newsletters but they are no longer online or at least not on the website I was indulging in a bit of nostalgia and re reading some of them when I came across one from the late 90 s I d been arguing the merits or otherwise of the combi espresso machines I sell with someone from alt coffee maybe even Mark Prince founder of www coffeegeek com himself They had been saying that combi machines were always inferior to separate grinders and machines and I was arguing that this certainly wasn t true for the Imat Napoletana machines I sold at that time The Napoletana was the forerunner of the current Lelit Combi of course My main arguments were that both the brewing part and the grinder were of such excellent quality that they a made superb espresso and b would have a long lifespan I also threw in that they were easy to repair Looks like I was totally right because just before the break we received an Imat Napoletana we d sold in 1999 for re rubbering literally changing every gasket and o ring in the machine The results afterwards certainly justify the effort and our customer will have many more years of performance to look forwards to The date label on the bottom The shot after we d replaced every gasket and o ring in the machine We have a good number of even older machines still humming along My message now is still the same as my message then if you want a simple compact clean way to produce a couple of superb espresso drinks in the morning without paying huge amounts of money these machines are the answer And

    Original URL path: http://www.coffeeco.com.au/newsletter/january2013.html (2015-11-27)
    Open archived version from archive

  • Newsletter
    heap of more subtle fluctuations going on some of which may be beneficial but many of which are damaging One of the more disastrous effects is now playing out in Central America Coffee plantations from Panama to Guatemala have been attacked by Coffee Leaf Rust a fungus disease properly known as Hemileia vastatrix This disease has been around for centuries but was considered to be more or less under control as modern coffee varietals were specifically bred for resistance However it seems that a relatively small long term increase in temperature and humidity has allowed it to once again flourish The result would appear to be the failure of at least a third of the coffee crop in El Salvador 10 to 20 in Guatemala Nicaragua and Costa Rica at least 20 in Honduras and 10 in Panama Overall it is reported that the Central American crop could be down by 30 This will affect both availability and price especially in the higher grade coffees Volatile weather conditions can cause other problems as well Floods in Java and PNG brought on by the same complex cyclone systems affecting Queensland haven t been quite as bad for coffee crops What has been damaged is infrastructure coffee milling stations roads and bridges that are all part of getting the beans to market Of course at the same time as all these problems are happening there are people working hard to solve them Coffee Rust can be treated by fungicides bad breeding for resistance good and also by scientific crop management using weather satellites to predict and treat problems in advance as Colombia does One of the biggest positive effects has come from the advent of the mobile phone and smartphones Now a coffee farmer in Kenya can see what s happening in

    Original URL path: http://www.coffeeco.com.au/newsletter/february2013.html (2015-11-27)
    Open archived version from archive

  • Newsletter
    progress from farm to cup the Australian heat of the World Barista Chamionship has just been decided and The Age newspaper s Tuesday food section Epicure was the coffee issue In fact I can t remember a time when there has been more media attention on specialty coffee This has both good and bad aspects as people get interested there are more customers good but I have to fight harder to get hold of great coffees before other roasters snap them up bad Fortunately for me the wider commercial market cafes and bars is still fought out mainly on price and service and not quality Also fortunately for me a lot of specialty coffees don t get much attention from the espresso crowd although that is changing to some extent This month s special on one of them Kenya Monarch Peaberry 48 00 kg It has a juicy front palate acidity followed by a creamy mid palate ending with cacao notes a superbly balanced coffee It s not just Melbourne that is promoting coffee we are coming into the conference season There are upcoming coffee conferences in Europe Asia and the USA The big one the annual SCAA conference will be held in Boston from the 12th to the 14th of April and we ll be there I will include more details in the April newsletter One thing I have been meaning to write about is the expiry of the Nestle patent for the Nespresso system This has resulted in a bunch of new capsule machines and capsule suppliers Some of the capsules are compatible with existing Nespresso setups others can only be used in specific machines but they all have 3 things in common 1 The machines are cheap under 100 00 for non steaming units but the coffees

    Original URL path: http://www.coffeeco.com.au/newsletter/march2013.html (2015-11-27)
    Open archived version from archive

  • Newsletter
    you ve been following my newsletters you l know that Central and South American coffee plantations are having huge problems with coffee leaf rust Heirloom varietals like Maragogype have always been lower yielding and less resistant to disease and insects and right now they are simply being wiped out For the time being the Nicaraguan Maragogype will be replaced by Nicaraguan Finca Santa Isobel Fortunately the flavour differences are minute so wholesale blend reformulations won t be necessary Later in the month the Colombian Maragogype will be replaced by Colombian Supremo I hope to get at least some Maragogype later this year but if the coffee rust disease situation gets worse who knows Other non resistant varietals mostly the old tasty ones are bound to be affected as well Ancient Bourbon and Typica trees which contribute to those high quality microlot coffees that we love may become a thing of the past and newer entrants like the Panama Gesha may also be affected Anyway before we start worrying too much I thought that I d better get onto this month s special coffee which I promised in August last year as several of my customers have reminded me Costa Rica Tarrazu Miel 48 00 kg Rich coffee aroma with sweet acid smooth fruity mid palate and creamy body the coffee est coffee you ll ever taste Now as far as the debating goes I have a few things to talk to some of my old friends in the USA about One is the increasing mechanisation of the espresso process PID temperature control weighed shots weighed doses measurements of Total Dissolved Solids TDS using refractometers it goes on and on The problem as I see it is that much of this process control is being done without any reference to flavour

    Original URL path: http://www.coffeeco.com.au/newsletter/april2013.html (2015-11-27)
    Open archived version from archive

  • Newsletter
    cheer up after the bad news Apart from bumping into many old friends tasting exotic coffees and scoping out the latest in brewing technologies the really interesting thing was the amount of glassware on display Old Fashioned glass pourover brewers like the Chemex cold brew towers and many many syphons were all on display and in action Even the Bodum stand had working Santos syphons in action and were handing out samples of coffees brewed in them The Santos brewers have apparently been renamed Pebo reasons unknown Syphons and cold drip towers were everywhere A rotating drip table for mutiple pourover brews Yet more cold drip towers in a variety of sizes shapes and stands Another syphon display in action The first time I ve seen Bodum syphons featured at a trade show More futuristic drip designs and Yama syphons The Hario display Syphons drips kettles and grinders There was a lot of single cup pourover for tasting purposes A brewer that was creating a lot of interest was the Alpha Dominche Steampunk A sort of cross between a plunger and a vac pot fed from an espresso style boiler the actual brewed result was very similar to a plunger At 15 000 it reminded me a lot of the Clover brewer a brewing solution more or less looking for a problem Other than that there was not a lot of brand new technology on display One interesting item I did see was a milk jug with a built in LCD thermometer on the side great for preventing that yucky burnt milk taste Inside the Alpha Dominche Steampunk A really good idea Latte Pro milk jugs with built in thermometers This month s coffee special is Uganda Bugisu AA 44 00 kg This is a big strong coffee with a

    Original URL path: http://www.coffeeco.com.au/newsletter/may2013.html (2015-11-27)
    Open archived version from archive

  • Newsletter
    6 cups of coffee a day may promote both obesity and diabetes Because Australian scientists mostly from the University of Western Australia found that when you administer a large amount of CGA to genetically engineered obese male mice 1 gram per kilogram of diet that s the effect it has on the mice The actual title of the paper is Supplementation of a High Fat Diet with Chlorogenic Acid Is Associated with Insulin Resistance and Hepatic Lipid Accumulation in Mice Personally I have serious reservations about the way the results were extended to cups of coffee First CGA isn t the only chemical in coffee which can affect metabolism in various ways there are over 1000 different chemicals in coffee and no one knows exactly how they all work when combined together Second the concentration of CGA in coffee varies widely Robusta has the most Arabica i e specialty coffee the least And the concentration in green coffee is more than 80 higher than in roasted coffee since roasting reacts the CGA and other green coffee components into a whole different set of chemicals But even if you drink 6 cups a day there s no way you re getting a gram of CGA per litre more like 400 500 milligrams Finally men and women aren t obese male mice Extrapolating anything that affects a mouse s metabolism to humans is a huge stretch For many mammals including dogs caffeine and theobromine the caffeine analogue in chocolate are poisons I ve seen green coffee stored in hessian sacks attacked by rats and mice but they gnawed the sacks presumably for nest material and left the coffee Frankly I don t think your daily cuppa is going to make or mar you I will tell you that if you drink 5

    Original URL path: http://www.coffeeco.com.au/newsletter/june2013.html (2015-11-27)
    Open archived version from archive