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.
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!
‘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.
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.
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.
“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”.
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.
A few months ago, we officially opened the doors of our beautiful new NSW headquarters in Stanmore in Sydney’s inner west. After a long search for the right space, we set to work designing the interior, filling it with the finest coffee equipment known to barista-kind and infusing the air with the aroma of delicious coffee.
Vikings, Abba and Ikea — the northern kingdoms of Denmark, Norway and Sweden strike fear into the hearts of thousands. We’ve reached out to our friends roasting up a storm across the oceans, to curate an exciting cupping showcasing a tasty snapshot of the Nordic scene — join us to learn more about this influential coffee culture!
I know that it’s hard to believe, but even within the capital cities of Australia there are some suburbs which are yet to be graced with a cracking specialty coffee venue. Forced to eke out a survival based on sub-par extractions and beans which have been roasted to within an inch of their life, the citizens of these isolated pockets are crying out for something better. Luckily for Sydney’s northern suburb of Chatswood, Elbow Room Espresso is here to offer that special something.
The humble suburban café has been a difficult act to master in recent times. The allure of densely populated office spaces and high rise apartments has seen many hospitality entrepreneurs neglect the neighbourhoods we wake up in each morning. Cue the entrance of Coco Belle Espresso Bar in Mount Pleasant. Wikipedia humorously lists Mount Pleasant as, ‘the most pleasant mountainous suburb in all of Perth’. Before Coco Belle’s arrival, you might have argued with that claim. But not anymore! Coco Belle is a dynamic, inviting café and after a sit down chat with Donna Quinn (the owner), you immediately know why.
As a specialty coffee supplier, we are often privileged to work alongside some of the most talented individuals in the hospitality industry. With that comes the opportunity to collaborate on creative projects and special events.
With the rise of brew ratios as a cornerstone of specialty coffee preparation, so too have the tools in the barista’s arsenal evolved — and the new Acaia Lunar packs a hefty double wallop of style and substance to help hone the barista craft.
These days, most baristas are accustomed to thinking about and controlling the many factors that affect an espresso’s taste. They may have also honed the art of perfectly steaming milk and be pouring beautiful designs on their drinks. Today we’ll be talking about something which is often overlooked: the amount of milk we’re mixing in to that coffee, and how it affects the strength and flavour of the coffee we drink.
In this blog post I’ll be exploring the time component of an espresso recipe and suggesting why it should be the most flexible part of your recipe when it comes to troubleshooting.
Nestled inside the Royal Botanical gardens near the observatory, Jardin Tan is another shining jewel in the culinary crown of iconic chef Shannon Bennett. The main theme here is Vietnamese and the menu offers up a creative mix of traditional and French fusion, inspired by dishes born out of France’s colonization of Vietnam. This is an interesting direction given Vue De Monde’s renowned French-inspired fare…
The face of the Adelaide CBD is changing rapidly; construction and development are hitting the heart of the city and revitalising every edge. Before the momentum started to swing though, Sam Carey saw an opportunity tucked away on Gilbert St in the quiet south west corner of the geometrically perfect square that makes up the central area, opening his dream café, Paddy’s Lantern.
Cafes have long been more than just a place where delicious coffee is crafted – they’re also a place where people come together, a hub for the community. Some members of that community aren’t so fortunate though.
For our July Curated Cupping, we’re excited to showcase some delicious fresh arrivals from La Florencia Mill, Nicaragua and Finca Maputo, Ecuador in Unearthing New Coffee Gems!
Freshly brewed coffee is delicious, but old coffee taste is less delicious. Coffee leaves oil behind on anything touches. If left to build up, this oil will go rancid and develop a bad smell, or ‘stank’, to use the proper industry term. So, keeping your brew gear clean is pretty important. Luckily it’s pretty easy; a rinse after use goes a long way towards eradicating the problem and any long term issues can be avoided by following some simple steps.
Welcome to a new era at Five Senses Coffee! On Monday, we launched a new approach to our coffee offering that will see our range streamlined into one highly accessible line-up. If you haven’t caught wind of these changes yet, let me quickly recap some of the benefits to this new program.
Pixel Coffee Brewers is a great new addition to Perth’s booming specialty café scene. Nestled on Oxford St., just clear of the main Leederville press, it’s an excellent addition to the neighbourhood. Pixel is the brainchild of two longtime Perth baristas, Kaya McCarthy and Juliana Nobre, and their personality really shines through all aspects of the café. Everything is fresh, clean and beautiful – from the coffee, food and fitout to the succulents and flowers which fill the café.
Until fairly recently, specialty coffee in Geelong was a rare entity. This was both a frustration and an opportunity for prospective café owner, Brad Anderson.
- Richard Austin
- Tom Beaumont
- Ben Bicknell
- Ashley Brian
- Henry Brink
- Jordan Brock
- Brad Butler
- Marc Chandler
- David Christie
- Adrian Dart
- Shaughan Dunne
- Andrew Easthope
- Dean Gallagher
- Jeremy Hartley
- James Hennebry
- Jeremy Hulsdunk
- Jacob Ibarra
- Chris Jackson
- Shaun Kumar
- Brett Millar
- Richard Muhl
- Jennifer Murray
- Juliana Nobre
- Nicole Novak
- Katherine Porter
- Brydon Price
- Hannah Sexton
- Charles Stewart
- Thomas Terlaak
- Megan Williams
- Guest Writer