Kenya was such an interesting place to visit and look to establish relationships. Unlike many of the origins I have visited, the coffee sector is highly regulated which adds a range of both benefits and challenges!

The Academics of Acid

By Ben Bicknell on Wednesday, 10 February 2016 at 10:20 am | Industry News and Events

Bright, tangy, sharp. Acidity is an integral component to a quality coffee, but what exactly is it? And how can we use more accurate language to describe what we’re tasting in the cup?

Four years ago, I knew nothing about coffee. Three years and eleven months ago, I took part in my first Barista Championship.

Evolution of the Mammoth

By Adrian Dart on Thursday, 04 February 2016 at 8:03 am | Cafe Reviews

For the experienced hospitality duo of Jamie and Loren McBride, their latest haven of outstanding brews and comestibles, Mammoth, is in a way a result years in the making.

Breaking into the Coffee Industry

By Andrew Easthope on Wednesday, 03 February 2016 at 9:30 am | Coffee 101 | Words of Wisdom

One of the most common questions we receive at the Australian Barista Academy from potential baristas is “How do I find my first barista role?” and equally common is the follow-up question “All the advertised barista roles require some experience; how do I get the experience if I can’t find a job to provide that experience?!”

Gastronomy meets Coffee at Little Angel

By Chris Jackson on Monday, 01 February 2016 at 3:29 pm | Cafe Reviews

Variety is the spice of life. One of my favourite things is finding out what new and exciting ideas this industry has to share with everybody. Nobody will be reinventing the wheel, however the coffee industry is getting daring, and boy I’m excited!

Curated Cupping - United Kingdom of Joe

By Ashley Brian on Wednesday, 27 January 2016 at 9:00 am | Industry News and Events

A long held bastion of tea and instant coffee, there’s change in the air in the United Kingdom with some incredible specialty coffee roasters going from strength to strength. We’ve reached out to our roasting friends across the pond to showcase a great spread of specialty coffee being offered throughout the UK (along with a sneaky addition outside the UK!).

Kenya Bound

By Ben Bicknell on Sunday, 24 January 2016 at 10:53 am | Origin Trips

This coming week, our green buyer, Jacob is heading to Kenya for the very first time and we’re all pretty excited by the knowledge and tasty coffee treats he’s searching out for us! While he’s visited Ethiopia before, this will be Five Senses’ first exploration into Kenya, an origin that has long held our imagination.

We’re very excited to announce that we’re bringing back the world leading coffee tasting and assessment certification, the Q Grader, back to Melbourne for the 5th (!) time. For this Q Grader, we’re lucky enough to have the amazing Roukiat Delrue as lead instructor!

Our curated cupping series has now wrapped up for 2015 and last month we explored regional lots from our Tiga Raja mill in Northern Sumatra under the title ‘Welcome to the Jungle’. The event consisted of cuppers tasting some specially separated lots from the micro-regions surrounding our Tiga Raja Mill and then voting for their favourite. Cuppers knew beforehand that the collective winning coffee would feature as a micro-lot offering from Five Senses in the New Year – but the choice was entirely in the hands of those who attended the event and voted.

What do this international community, plus discerning local Emiratis, do when it comes to staying caffeinated? Travelling to Dubai recently for the first time in three years, I was happily surprised to find that the answer to that question is starting to change and, in typical Dubai style, it’s changing fast!

Are you ready for an avalanche of coffee loot? Get prepared because we’re launching our 12 Days of Christmas giveaway in the next few days. Along with awesome daily spot prizes, one lucky customer will win a sweet single group double boiler Ruggero Minore!

Aahhhh. Holiday season — I feel a collective sigh of relief from you all. For many, this means down time, relaxing and recuperating from the year that was. For others, this might mean catching up with friends and family. This year, I’ll be sitting inside a tin can in the air for over 20 hours. I’m lucky that my family are pretty great. They’re nearly worth it.

What coffee craves

By Jeremy Hartley on Friday, 27 November 2015 at 8:00 am | Coffee 101

It shouldn’t surprise me how much water quality can affect a coffee brew, but it still does. More than a year ago, we published our first blog reviewing the findings of Maxwell Colonna-Dashwood and Chris Hendon; we also contributed some extra data of our own. By the end of that time, we knew definitively that not only the overall TDS, but the actual types of ions in your brew water can completely change both the solids extraction and palate of a brew.

Cultivating a Fitzroy local, De Clieu

By Matthew Burnes on Wednesday, 25 November 2015 at 9:12 am | Cafe Reviews

In Melbourne’s smallest and most densely populated suburban area there are many small commercial art galleries, tonnes of live music and a bohemian café scene. When speaking to locals about Fitzroy or the lauded Gertrude Street, there is one café in particular which has become a local staple … introducing De Clieu.

What is ‘good’ filter coffee?

By Jacob Ibarra on Wednesday, 25 November 2015 at 8:30 am | Coffee 101 | Words of Wisdom

I have wanted to write this blog for some time now. As the green coffee buyer for our company, I constantly wonder if a coffee will be good as filter? I often ask myself, “Will our customers and staff find it unique enough to buy or promote well?” Over the years of asking this question however, I have also wondered what it is exactly that makes a ‘good’ filter coffee.

A report card on Tiga Raja

By Richard Austin on Friday, 20 November 2015 at 2:00 pm | Origin Trips | Five Senses Mill

A few weeks ago, I was back ‘up the hill’ in Northern Sumatra visiting our Tiga Raja mill. Most of my travels to the region over the years have revolved around learning about processing and supply lines — and exploring the different regions and terroir which supply our Tiga Raja Mill.

Be part of a unique opportunity in the exploring & selecting of a Sumatran micro lot. Right now, our mill, Tiga Raja, is a bustling hive of energy with the harvest underway in Simalungun, Sumatra. Join us to explore & taste some specially separated lots from the micro-regions surrounding the mill and cast your vote for the best cup.

Pure – casual sophistication in Glenelg

By Jeremy Hulsdunk on Monday, 09 November 2015 at 3:47 pm | Cafe Reviews

Before coming to Adelaide, I only knew Glenelg as the SANFL club, the Glenelg Tigers, a club responsible for producing some of the AFL’s greatest names. Now I know that the palindromic suburb is an Adelaide icon and offers so much more!

The Hendriks Experience

By Adrian Dart on Wednesday, 04 November 2015 at 10:00 am | Cafe Reviews

‘Opportunity’ — a series of circumstances mixed with appropriate timing which creates an opening to achieve a goal. It can strike like a lightning bolt, leaping from a void you never knew existed. Or it can have been right in front of you the entire time, only to be seen when looked at from a fresh perspective.

Ice, Ice Baby: Exploring Cold Coffee

By Ben Bicknell on Tuesday, 20 October 2015 at 3:00 am | Industry News and Events

It always amazes me how happy people are able to drink 65°C coffees while sweat rolls off them in mid-summer. However, with the increased availability and understanding of cold prep coffees, there are some really delicious options that people are turning to, allowing them to enjoy their coffee ritual without spiking the body temp.

Let’s all take a moment to share a collective hi-five: specialty coffee is becoming more and more popular with people all around the world…winning! This increasing validation of delicious brews comes with its own challenges however. With a strong history in espresso-based drinks, Australian specialty cafes have many skills in dancing the long-docket-jive, with successful venues turning out many hundreds of beverages each day. With an ever-increasing drive to fine tune how coffees are crafted, baristas are required to juggle more settings and tools than ever before.

Introducing our new Home Barista course

By Ashley Brian on Tuesday, 13 October 2015 at 4:20 pm | Company News | Coffee 101

Do your friends tease you about your relentless coffee obsession, even though they revel in the delicious fruits of your passion? Do you know all the best cafes in town (and further afield too?) Did you just spend more on your home espresso set up than on your first car? If so, we at Five Senses salute you! Your passion deserves to be nurtured.

Authentically awesome, Scout’s Honour!

By Andrew Kent on Tuesday, 13 October 2015 at 9:00 am | Cafe Reviews

“I’m from Seattle. I’ve grown up in the coffee industry AND I’m a red-headed step-child.” Needless to say, clichés are my thing. That being said, let’s start this post with an extra-cheesy quote. Authenticity is defined as “The quality or condition of being trustworthy or genuine”.

Coffee with a view at The Shorehouse

By Nicole Novak on Tuesday, 06 October 2015 at 10:34 am | Cafe Reviews

I am a strong believer that taste is only one part of the whole culinary experience. Think about the best meal or coffee you have ever had. Who were you with? What could you see? What could you smell and hear? This is why it’s so exceptionally easy to sit back and enjoy yourself (and the coffee, of course!) at the newly-opened The Shorehouse in Swanbourne.