LAUNCH: ONLINE COFFEE COURSES

As you’ve no doubt already noticed, already picked up what we’re laying down – we’re nuts about coffee education. We’re the ‘sitting in the front seats of class, hands in […]

A CUPPA WITH ALI

Gosh it’s been great sipping and chatting with folk at the barista course. This time I got to speak with Ali, who finished the The Accredited Barista Course. Ali is […]

SUPERNATURAL COFFEE

The definitions of ‘super’, according to the definitive source of definitions Wordhippo.com, can be defined as: Super (ˈsü-pər ) Adjective 1. Of excellent quality, superfine. 2. Better than average, better […]

HUILA OR WON’T YA?

Of course you huil. Huila is delicious. It’s very likely you’ll have sipped many a cup from this luscious region before, delighting in its rich, brown sugary sweetness and stone […]

A GAME OF CURDL

Another spectacular day behind the bar. All the coffee is tasting spectacular. The blend is tasting like someone’s melted a caramello koala in every cup. The bright roast is like […]

coffee cherries of bourbon held in hand

A BRIEF HISTORY OF BOURBON

When a description of the widely produced coffee varietal Bourbon begins with “It’s a tall variety characterized by relatively low production, susceptibility to the major diseases (of leaf rust, berry […]

Timor Leste Coffee Plantation

COFFEE IN TIMOR LESTE

Timor Leste has a turbulent history, and one I know very little about. This should be surprising considering how close a neighbour Timor Leste is to Australia, but also considering […]

Robusta coffee beans in roaster

THE ROBUSTA PARADOX

We humans are complex structures of synapses and neurons, buoyantly held together by a moist, floppy mass, draped over some sticks and wrapped up in skin. These neurons zapping around […]

JAPANESE ICED FILTER METHOD

It’s very cold in Japan right now. It’s very warm in Australia right now and we’re in need of a cold beverage. I would say that’s a perfect match.  Japanese […]