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 […]

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 […]

IT’S THE VIBE (IT’S VOLUMETRICS)

There is a romance that surrounds coffee, an Italian classical soundtrack, steam dancing from the ceramic cup that nestles snugly in your hand while you languidly brush the flaky croissant […]

MONSOON MALABAR PROCESS

How good is discovering new food combinations by accident. Like making toast with avocado on one slice, and vegemite on the other, licking the knife – and realising it should […]