Curated Cuppings Series — Behind the Backroom Door

By Hannah Jackson on Tuesday, 13 January 2015 at 12:01 pm | Industry News and Events

The Backroom programme is our avenue for offering some of Five Senses’ most distinct coffees. Sourced from our travels around the world or purchased from a variety of auctions, these ‘micro-lots’ are offered as a limited release and are constantly changing.

Get Festive With Spiced Cold Brew

By Ben Bicknell on Tuesday, 23 December 2014 at 12:00 pm | Coffee 101

Aromas and flavours are powerful things. On one level they are stimuli for the senses, but on another, they spark things deep in our minds. Memories, ideas and relationships float alongside them and for many of us, the end of each year sees a unique array of foods and drinks spiced and flavoured in a way that clearly shouts ‘Holiday Time!’. And so, to celebrate this time of family, friends and sensory delights, have fun playing with our Spiced Cold Brew recipe below – a great, super easy way to get the day started as the weather warms up.

Our Curated Cupping series, held at both the Victoria and Western Australian Barista Academies plus one of our partnering cafes in Sydney, is an opportunity to showcase a few microlots from of our exquisite range of coffees. More so, beyond just tasting or cupping the coffees it is also an opportunity to share about relationships forged, various cultures experienced, and the nuances that these coffees represent in a tangible form.

The new 2015 NSW & ACT Coffee Champions

By Shaun Kumar on Monday, 15 December 2014 at 10:00 am | Barista Competitions

Two weekends ago the 6th and 7th saw an intense couple of days with top baristas from NSW and ACT coming together to showcase their skills at joint ASCA Coffee Championships. There was a great turnout and day 1 shaped up with a crazy 15 competitors!

Kalita Wave brew guide

By Andrew Easthope on Wednesday, 10 December 2014 at 10:50 am | Product News | Coffee 101

Sometimes it seems like there’s more coffee toys than you can poke a stick at. Whenever one pops up, we put it through its paces and see what kind of deliciousness it can help us deliver. Pourover devices have been a staple in our toolkit for a while now but after some further experimentation, we’ve decided to focus on supporting scrumptious gravity fed brews from the Kalita Wave 185.

While the dust is settling on our screening of ‘A Film about Coffee’ over here on the westside, I can honestly say that the almost 300 guests who came along to the Octagon Theatre experienced an evening which truly engaged the five senses (pun slightly unintended!)

Curated Cuppings Series — A Portrait of Guatemala

By Hannah Jackson on Tuesday, 09 December 2014 at 2:44 pm | Industry News and Events

Guatemala has a rich history of growing coffee. Not only has the country been producing coffee for over a hundred and fifty years, but it has a unique coffee governing body called Anacafe, which has tried to bring greater identity to its varied producing regions.

Living the dream at Hopper Espresso

By Jeremy Hulsdunk on Thursday, 04 December 2014 at 11:17 am | Cafe Reviews

If you’re looking for a great life lesson to follow, you should definitely drop into Hopper Espresso and have a chat to Chris, because Hopper is the epitome of the ‘Persistence pays off’ attitude!

Life’s a Beech — The Piggery Cafe

By Adrian Dart on Tuesday, 25 November 2014 at 9:28 am | Cafe Reviews

Summer is here — hooray! Quick everyone, grab your sunscreen, put on your thongs and sunnies, pop on a hat, get in the car, we are off to the … Dandenong Ranges. This is not how one would normally expect the script to go, but now that Burnham Beeches estate has completed stage one of its revival and The Piggery café is in full swing, your outing plans are slowly being re-written.

It’s called cold brew

By David Christie on Wednesday, 12 November 2014 at 11:20 am | Coffee 101

At this time of year, you may start noticing a few changes at your local café. As the temperature begins to increase, so too does the number of gleaming little brown glass bottles and intricate glass devices on display – which look as if they came straight out of Breaking Bad.

Visiting the Secret Garden

By Megan Williams on Wednesday, 12 November 2014 at 10:54 am | Cafe Reviews

When contemplating a visit to somewhere called The Secret Garden, plan to be surrounded by bright coloured petals, green foliage and the aroma of fresh flowers. And if it’s The Secret Garden in South Perth, you can also expect to be greeted immediately by some very friendly and courteous staff including Nick, the barista, who is friendly, warm and eager to please with his beautifully presented coffees.

The Old Milk Bar

By Lauren Stokes on Sunday, 09 November 2014 at 11:19 am | Cafe Reviews

Once upon a time, there was a motor mechanic named Jim. Jim purchased an old milk bar in Thornbury. Eight months later, The Old Milk Bar Café opened, serving delicious coffee and food to the Thornbury and Preston locals seven days a week. This is a happy story!

One of the most satisfying things about sourcing coffee is looking for opportunities to work directly with farmers. Coffees are often sourced with little connection to the hands which have turned the soil and put real sweat and blood into their work. For some time now, we have been considering a small natural project out of Indonesia and the Tiga Raja mill.

Seasonal Coffee and Five Senses

By Jacob Ibarra on Tuesday, 07 October 2014 at 3:26 pm | Coffee 101 | Origin Trips

The modern grocery store has more or less conditioned us to believe that everything is available at all times of the year. However, the idea of seasonality has recently had a renaissance during the most recent ‘food’ movements. This is due in large part to the re-birth of the idea of purchasing that which is local and in season. When we think of eating what is available locally, it becomes incredibly apparent that consumption will be based on a seasonal schedule.

Ten years ago, filter coffee in Australia was terrible. Defined by poor quality, stale coffee, it was prepared with little understanding of what was necessary to achieve great tasting results. Over the last decade however we’ve seen this all change.

While there are several great producing countries in Central America, Panama arguably sits at the top of the list. Producers are skilled and the farms are organised. Combine that with all the coffee varieties available and the numerous processing and drying techniques and you cannot help but make the comparison to being a kid in a candy shop.

Whiskey Business at Whipper Snapper

By Kaya McCarthy on Friday, 03 October 2014 at 11:09 am | Cafe Reviews

Whipper Snapper Distillery in East Perth combines two of my great loves — quality coffee and quality alcohol. The Distillery came about as the result of a long term passion for both Alasdair Malloch and Jimmy McKeown and has been five years in the planning. It has always been about the product and they firmly believe that if you love your job, you will never work another day in your life!

A Corner of Sydney Rebirthed: Excelsior Jones

By Ben Bicknell on Wednesday, 01 October 2014 at 1:39 pm | Cafe Reviews

The tale of mad skillz being sharpened in the cut and thrust of the forge that is the inner city, only to be relocated to the relative peace of the burbs is not a new one. Take these hard won skills and plant them in a sunny corner of Sydney’s inner west and they support the flourishing of an efficient, yet relaxed café experience. Welcome to Excelsior Jones.

The Hidden Cost of Micro Lots

By Jacob Ibarra on Tuesday, 30 September 2014 at 10:34 am | Origin Trips

The world has never been so connected. Once you get past time zones, communicating across continents and oceans isn’t even a hassle. I am a perfect example of this, as I am a transplant from the States and regularly text and chat with my family back in Texas. However, to think we have the full picture of everything merely because we are now so interconnected would be a grave mistake. In fact, on my coffee travels I often think, “If only we knew.”

My recent Central America trip was massive! I reunited with our Primaveral producing group in Colombia, attended a Latin America coffee conference in Mexico and participated in Cenfrocafe’s inaugural cupping competition in Peru.

Café Bü — Riding High

By James Hennebry on Wednesday, 10 September 2014 at 9:17 am | Cafe Reviews

Situated as it is amidst Carlton North’s chimney-lined rooftops, overlooking one of the City’s busiest bike paths, it’s not hard to appreciate why Café Bü has become such an instant hit with locals and passing cyclists alike.

Dialling in the E Grinder

By Andrew Easthope on Tuesday, 09 September 2014 at 2:53 pm | Coffee 101

Using an E-grinder in a café or at home is a smart idea; paired with a good set of scales, your espresso setup can transform your coffee brewing experience and push you further towards creating consistently excellent results. Here’s a quick how to guide on how to set up an E grinder using a new coffee, maintaining good results and ultimately keeping your grinder in top notch shape for a long time.

Opening The Cutlery Drawer

By Juliana Nobre on Tuesday, 09 September 2014 at 2:01 pm | Cafe Reviews

‘Welcoming and friendly’ was the vision young couple, Matt and Nicole, had when they decided to renovate their restaurant/café and turn it into The Cutlery Drawer! Now that the drawer is open and the secret is out, I would like to invite you to enjoy one of Manning’s new additions; TCD offers great coffee and amazing brunch.

At first glance, the conference had that typical ‘conference’ feel. Giant building, concrete floors, coffee machines, roasted coffee, packing devices, pourover stands … but that did not last long. As we all piled into the auditorium-like space, I noticed that there were a number of official looking people on the stage. Then a militia band stomped in.

In my last blog, I wrote about the weather-related difficulties which are facing our Primaveral association in Colombia. I also expressed my delight that our friends at Fairfield Trading on the ground were able to round up beautiful coffee despite the weather. However, uncovering the true situation on the ground regarding the upcoming harvest was only one half of my objective for Colombia.