A Coffee Appreciation Course – Extraction Artisan Coffee

Crossing the threshold to greater coffee knowledge…

If I am entirely honest, a good few of my Saturday afternoons are spent reading or napping on the couch. Sure, there may be lawn mowing or other activities involved, however external educational opportunities are not the norm. Let’s face it, my favourite segment of the weekend – with all of it’s promise – often finds me in a comfortable chair, utilising the I’ve got all day tomorrow to (insert procrastinated activity here) principle.

That being said, last weekend provided an opportunity too good to pass up, and the chair received a wave goodbye as I headed out the door on my way to Extraction Artisan Coffee’s inaugural Coffee Appreciation Course. It was obviously not too difficult a decision to go and learn from a very passionate and knowledgeable professional in Danny Andrade, whose acquaintance I made several years ago when he worked as a barista in the Brisbane CBD.

Social media and the occasional Bean Brewding Coffee Tour have provided a means with which to follow along as Danny’s coffee career has progressed, and I was over the moon to see the initial teasers a little over a year ago as Extraction Artisan Coffee began to take shape. It looked like my kind of place — and even better — is on my side of town.

Always on the lookout for opportunities to learn more about coffee and refine my home roasting and brewing skills, I enthusiastically ventured to Extraction in the knowledge I’d be leaving far better off in these areas than when I arrived. Really — is there a better way to spend a Saturday afternoon?

The Course

Theory

The afternoon began in an upstairs meeting room, with Danny taking us through some slides explaining and illustrating many things, including but not limited to: the taxonomy of coffee; how it is grown and produced; processing methods; and world coffee production, farming, and trade relationships (including Extraction’s philosophy and future plans in this area).

Passed around the room were various green bean samples from different countries, growing elevations and processing methods, along with some examples of green bean defects which need to be removed prior to roasting.

A recurring and very important theme throughout this part of the course was the immense amount of resources required, and the inherent difficulty in producing specialty grade coffee. Those working hard to improve the industry — whether back at the farm or at your favourite café — are certainly worthy of our respect and support.

Roasting

Roasting theory

Next it was downstairs to the roasting room adjacent to the café itself, where we observed a washed Colombian coffee go through the sample roaster. Here we learned some more specifics about the phases of roasting, and Danny’s particular approach at Extraction, which aims to preserve and highlight as many of the flavours in the coffee as possible.

After tracking the time, temperature and key points within the roast, we had a look at the resulting curve produced, and compared that with a recently completed roast profile of the 10kg production roaster Danny uses to keep the Extraction grinder hoppers full of either single origin coffee or the signature Gratitude Blend. A quick colour analysis on the sample roast confirmed it was to the required medium-light level, and we then moved onto the sensory stage of the course.

Sensory training and cupping

A few of those aroma samples

With a lot of thought and no shortage of competitive spirit after splitting into two groups, it was time for some aroma analysis and identification using the Le Nez du Café aroma kit. With our olfactory systems doing their best to identify the various samples, we eventually reached a little sensory fatigue on the last few aromas.

Overall I think we did pretty well, and whether I was in the “runner up” group or just the one which had the “harder” of the two series of samples I’ll leave for you to decide. I’ll be sure to make note of that cooked beef aroma next time I’m in the kitchen!

Next up, the familiar slurp of a cupping room, as we compared a washed process Colombian coffee with an Ethiopian natural, assessing and noting the contrast (origin differences aside) and effect different processing methods impart on the resulting cup. Along the way we also learned more about the methods and importance of cupping, and how it relates to what is ultimately served in the café.

Brewing

Espresso theory

Once our taste buds had been awakened, we were keen to move onto espresso and manual brewing, the result of which was always going to be plenty of drinking and tasting. We worked through some espresso brewing and extraction theory, with Danny providing tasting samples from across the extraction (certainly not the usual Extraction) spectrum.

Comparing under, ideal, and over extracted espresso, I must say it is the first time (and what will no doubt be the only one) in about 8 years that I have ever received sub-par espresso passed from Danny across the bar. Jokes aside, the intended lesson was heeded, with a group of twisted faces savouring not one moment of the sour, under extracted cup, with the bitter, over-extracted version not fairing much better.

Check out what I – umm… I mean Danny created

With the knowledge of what we were not aiming to produce, we were then let loose (with close supervision) on the Mythos One grinder and VA388 Black Eagle gravimetric espresso machine (yes — I did notice a couple of differences compared to my Baratza/Sunbeam combo at home). We all managed to produce espresso within Danny’s requisite brew parameters, and with a little further assistance, managed to top them off with some textured milk. I wouldn’t call what was on top any sort of art as such, however they were certainly enjoyable to drink, and it was nice to put a few key principles together and enjoy a successful result in the cup.

Finally, and with Danny giving up a lot more of his valuable time than originally planned, we moved on to manual brewing, looking at the V60, Trinity One, immersion cold brewing and cold drip. Once some preceding theory and brew parameters were discussed, much tasting ensued, with a controlled fermentation processed coffee a very fruity highlight.

The finish

While scouring the internet and reading books are valuable learning methods in their own right — there is nothing quite like having a passionate, knowledgeable, and very successful industry expert graciously passing on some of that knowledge to those enthusiastically seeking a better understanding of the subject at hand. The Coffee Appreciation Course at Extraction was a perfect example of that.

The key concepts, principles and theory are important, as are their practical application, however an opportunity like this goes far beyond a simple learning exercise. It’s about hearing a philosophy. The reasons behind a certain approach — and thinking about those reasons a little more fully. It’s about understanding the meaning of it all in the grand scheme of things, and the people, processes and effects behind the entire chain of a particular coffee.

To me, that is what those few hours were all about. The intangible benefit of hearing about an entire philosophy, and its influence on everything up to, and including making a high quality cup of coffee. Something not able to be conveyed in its entirety on a screen or in print. It is here the value of a course like this really lies.

Extraction’s ‘Class of June 17’ (image courtesy Extraction Artisan Coffee)

Overall, it was a whole lot of fun. A thoroughly enjoyable and informative way to spend an afternoon, and certainly comes highly recommended from me if something like this sounds like it may interest you. My recommendation? Keep a sharp eye on the Extraction Artisan Coffee events page (the next Appreciation Course is being run on Saturday 29 July) and social media (Facebook, Instagram) for what is coming next. The team have plans…

Recording coffee roast data – a new analogue option

Image courtesy 33 Books Co.

Though I’ve yet to get my hands on one directly, this bite from Sprudge recently caught my eye. The folk at 33 Books Co in Portland, Oregon, have just released a coffee roasting log: 33 Roasts, which looks just about perfect for an enthusiastic home roaster. Reading about this new offering triggered a few thoughts on how I’ve recorded my home roasting data in the past, and how I might continue from here.

Recording my roasts – so far

While there are many ways to record data when roasting your own green coffee, I’ve generally found analogue systems well suited to my needs, having tried digital methods on and off over the four years I’ve been roasting at home. If I could suggest one thing to someone considering having a go at home roasting, it is to record data somehow. The exact means is not important, however as trends emerge and you look to make adjustments, having something to refer back to is fairly valuable.

So how do I do it? The most obvious means of doing so given my fondness for all things analogue, is a notebook and pen. In the absence of setting up some form of more automated temperature logging and roasting software (the probe, thermocouple and roasting software based “HeatSnob” from Coffee Snobs for example), I have always relied on taking down data points manually (time, temperature and heat settings) — irrespective of whether these end up in something digital or remain on paper. After keeping things in Evernote for a short while, I ended up simply taking the relevant notes down in a pocket-sized Field Notes notebook, and have many filled to the brim with roasting records now safely stored in a shoe box.

Meaningful scrawl in a notebook

In recent months I’ve been using an infrared thermometer gun 1 to capture temperature readings, and manually entering the data on a per minute basis into a spreadsheet template I stumbled across online via the Home Barista Forum. The advantage of course being the roasting curves produced automatically as the data is entered, however I generally don’t have a look at these until the end of the roast, simply following the rate of rise by looking at the temperature change down the column as the roast progresses (also calculated automatically as I enter the raw temperature readings).

Raw data and curves

I’ve found it easier to take note of the readings rather than look at the curve, given I cannot really see it easily working in split view on my 9.7 inch iPad Air 2, with a third of the screen displaying the timer.2

Using one-third split view on iPad for the timer

I have enjoyed using this method, as I can see a visual curve of how the roast progressed, though at times it can become a little tiresome to manually capture and log the temperature readings every minute or so. Again, with dedicated, connected temperature probes this would be a breeze, however that might be a project for another time.

Why the move back to analogue then?

Well, the obvious why not? aside – even when using a spreadsheet, my notebook is always on hand, as I find in the heat of the moment around first crack, it is easier to keep an eye on things and scrawl down the time and temperature data by hand rather than worrying about entering data onto the spreadsheet. Given things can happen fairly quickly at that point in the roast, I usually fill in the blanks on the spreadsheet once the beans are out and cooling.

There are some apparent disadvantages to an analogue system in terms of search, and viewing or manipulating data, however remember we are not talking about a professional, commercial-scale roasting operation here (very far from it actually). Most times in the past I’ve flagged the great roasts and referred back to my previous records be they digital or analogue fairly easily anyway. Having recently begun creating a digital index of my analogue archives (irony not lost), I plan to get around to my roasting logs and do the same. Of course keeping on top of things like this as I go would be a much better idea. You might be surprised how easily things are found with a decently constructed and searchable index. Then again perhaps you might not, for I guess it is common sense really isn’t it.

Finally, there is a simplistic ease in opening a notebook and recording data, without setting up my iPad, opening Numbers, selecting a spreadsheet template, creating a new file, copying some tabs and then entering some preliminary information. Sure, analogue isn’t for everyone, however after using a few different systems (both digital and analogue) over the past four years, I’ve come to know what I like, what I need, and what works best for me.

Reason enough.

33 Roasts: A Coffee Roasting Log

Analogue is well… analogue. Why the need for a pre-formatted option such as this latest offering from the 33 Books company?

For one, I think they look fantastic, and the pre-formatted pages contain just about every field you might need (particularly as a home roaster), along with a notes field for any little extras. A graph to plot those data points on a curve? There as well. Add to that a ratings field for retrospectively adding tasting notes over subsequent days or weeks is also a nice touch.

Image courtesy 33 Books Co.

Speaking of nice touches — from 33 Books Co., something unable to be captured in a pixel:

A teeny, tiny amount of real freshly-roasted coffee is added to the ink in each new edition, which is cryptically noted on the back.

At 5×7 inches — or what I’d call just the right size, the log is similar to my current general note-taker in the Baron Fig Vanguard, or the new upsized Pitch Black Field Notes offering. Incidentally, one my favourite roasting logs in the past was the Field Notes Arts & Sciences edition, which came in at this same slightly larger-than-pocket size.

Signing off

In noting down these thoughts on my coffee roasting logs, of course I’ve yet to get my hands on one of those beauties from 33 Books Co., however the fine folk at Bookbinders are on the case and will come through with the goods pretty soon – of that I’m certain.

Having just taken delivery of a new coffee roaster (another post for another time), what better time to start afresh with my data logging process – and for that, the 33 Roast Log seems pretty much spot on.


  1. Although the readings lack validity, they are reliable for comparisons of minute to minute absolute temperature, and to monitor rate of rise over the course of the roast. ↩︎
  2. Yes I could indeed use my phone or some other time, however the size of the iPad screen is ideal to have the timer visible from a distance. ↩︎

Of MICE and Melbourne

Of MICE and Melbourne

Far from a detailed travel diary or extensive review of the city’s coffee scene, after recently spending a week in Melbourne, I did have a few thoughts to share.

At its heart, the trip was all about visiting family to celebrate a milestone birthday, which coincidentally occurred over the same weekend as the Melbourne International Coffee Expo (MICE) for 2017. A brief visit to Pen City aside — as far as the usual themes of this blog are concerned — the trip was certainly more coffee than pens.

A couple of hundred photos, along with 45 Day One entries logged the journey, which was as much as I would have liked to record without feeling I was constantly fiddling with my phone.

A week-long extravaganza of family, coffee, exploration, and food — not too much to dislike about that really.

MICE 2017

Entering the expo in the Grand Pavilion at the Melbourne Showgrounds brings two words to mind: sensory overload. Add to that a fair amount of overwhelm for this first time attendee. It was certainly an experience, and took my wife and I an hour or so just to get our bearings and settle in to things.

Perhaps of greater risk at such an event is caffeine overload, given the samples on offer from the many, many booths of specialty coffee purveyors. My initial voluntary restraint (given my uncertainty as to how these things work) was ably assisted in the latter part of the morning by the throngs of show goers pouring in the door. Pro-tip for next time: get in early and be just a little more aggressive with the tasting, for there will be a natural slow-down as lines and crowds increase over the day.

Show purchase: Pullman Chisel

Espresso-based beverages, batch and manually brewed, chai and milk alternatives. It was all there for the palate to behold, and although I didn’t sample everything I’d have liked (Five Senses Geisha Flight anyone), I came away very happy. Combine that with the many producers, roasters, brewers, custom machines, and gadgets in general — not to mention the competition stage in full swing — it was certainly an experience to behold and a must-see at some point for any coffee enthusiast.

After picking up a couple of tools for home and a kilo and a half of coffee, the icing on the cake was catching up with some industry folk who have become friends over the years, and seeing some of them in their absolute element competing. To say it was inspirational only scratches the surface.

Both my wife and I loved every minute of it.

Coffee out and about

As you can imagine over the course of the week, more than a few cafés were visited both in the CBD and suburbs. For the purpose of this post, the specifics of particular establishments are not important, being largely determined simply by proximity, perhaps a glance at Beanhunter, and occasionally by reputation.

If we assume Melbourne is the coffee capital of Australia as many perhaps suggest, then we’d expect a few points around this statement to also ring true. Namely, that the coffee is great, there is plenty of it, and it is easily found and readily available. On these criteria I’d say the city certainly ticks all of the boxes.

Does it “blow-your-mind” (for want of a better phrase) any differently to a “blow-your-mind” coffee in any other city — here in Brisbane included? No it doesn’t — and of course I wouldn’t expect it to. Outstanding coffee from the world’s quality producers, roasted by very talented people, and served to you by equally talented baristas can generally be found in most cites around the country.

The usual “oh you’re going to Melbourne? You’ll find some great coffee down there” is certainly 100% true, however on a day-to-day basis I can find equally great coffee in Brisbane as well. That of course says more about Australia’s specialty coffee scene than that of Melbourne per se — and as consumers — we are certainly far better for it.

For reference, I logged many drinks with a Launch Center Pro template on my phone which added a formatted entry straight into Day One. My system is a simple one, and uses a four star rating. The coffee ratings from the trip ran the full gamut from one star right through to a full four. Again, the particular establishments themselves are not important, however for a couple I visited more than once, I’d say the usual challenge of consistency is certainly not tied to geographical location around the country.

Probably the more relevant question in all of this is whether, upon closer and more rigorous analysis, am I more likely to find a greater number of my arbitrary “four star” establishments in Melbourne? Am I more likely to stumble upon great coffee rather than have to specifically seek it out or know where to look?

I’d say the answer to both these questions is most likely yes, however shouldn’t we expect that for a significantly larger population than somewhere like Brisbane for example? Maybe, maybe not — however I think you get what I mean.

In summary, as for Melbourne’s coffee scene in terms of quality, availability and service? Absolutely loved it. It was fantastic to explore a little, see what’s on offer, and was in most cases a joy to experience. Being back home again in Brisbane, am I now yearning for more or lamenting the options available to me? Absolutely not, and that is a great position to be in, and for that I’m certainly thankful to the hard-working and passionate Brisbane coffee industry folk.

The decaf section

The trip also contained its fair share of activities unrelated to coffee, despite what the paragraphs above would have you believe.

As mentioned at the outset, there were family birthday celebrations involving lawn bowls, the usual tourist spots (National Gallery of Victoria, Shrine of Remembrance, and Eureka Skydeck to name a few), many trams and a good measure of dining. Add to that some general city meanderings and some obligatory shopping and we round out a fairly… well, rounded trip.

Despite being given the short shrift here by word count, of course the largest slice of the trip pie chart was made up of these activities. It wasn’t all about me and coffee — though when those opportunities arose they were taken with both hands.

Summing up

Sharing time with family will always be the highlight of any trip like this one. Of course time being the valuable resource — there will always be more coffee.

Beyond that it would be the visit to MICE, and walking amongst some very passionate, talented and hardworking coffee industry professionals. Absorbing as much as possible in an environment which only feeds into a cup already brimming with enthusiasm — and yes — perhaps a little obsession with all things coffee.

Finally, a dip into the Melbourne coffee scene is always something I welcome periodically, and on this occasion it was as enjoyable and enlightening as ever. Far from a lone beacon of specialty coffee — it is more accurately one tower in a series of stadium lights all around the country, collectively illuminating everything Australian specialty coffee has to offer.

Thinking of MICE 2018? Yep – you’ve gotta go.

My Pelikan M805 Fountain Pen

You might say this Pelikan M805 comes directly from the executive collection, a description perhaps befitting its appearance. Although I wouldn’t necessarily disagree — for myself at least — that description is perhaps a little misleading when it comes to the true nature of the pen. On that score, I’d consider it a smooth, comfortable cruiser, rather than simply a boardroom status symbol. A pleasant long form writer more so than a one signature wonder.

The Pelikan M805: great 18k F nib on a great pen.

This black and rhodium M805 (18k fine nib) was kindly and very generously passed on to me by a fellow enthusiast downsizing his collection. It is a pen quite frequently inked and often called upon for writing duties, ending page six as comfortably in the hand as it commenced page one.

Look and Feel

As you can see in the accompanying images, the outward appearance of this pen can be described as standard executive-looking black. I do own a number of black pens, and of those, the rhodium trimmed are my favourites. It is a colour scheme I never really tire of. Classic, timeless, and yes — perhaps boring for some. Be that as it may, however you might choose to describe that look yourself — I love it.

The members of the M800/805 series from Pelikan are sizeable pens (though a step down from the 1000’s), and setting off on this post also triggered a few thoughts on whether I have a preferred size in relation to my pens in general. That post morphed into something a little different, however as far as sizes are concerned, I would note the 805 — though at the upper limit — remains firmly in my preferred zone. For reference, my M600 is probably right in the centre, as is the Sailor 1911 Large.

Pelikan siblings (L to R): M400, M600, M805

I’ve found it interesting how my cap-posting preferences have changed over time, and I put it down to the fact some of my favourite writing pens are from the larger end of my collection, thus requiring the caps be posted on many of the smaller to retain a semblance of this new-found “balance” I’ve become accustomed to. Here of course I make reference within my collection, for there are certainly many larger and more weighty pens on the market which aren’t sitting in my drawer waiting for ink.

As you can imagine, I use this particular pen without posting the cap. Being a pen which prefers a medium to large hand, posting might of course suit a small few, however I’d expect those to be at the far right of the bell curve on that one. Overall it is a very well-balanced pen (when not posted), and the main difference for me compared with the M600 is the diameter at the point my index finger sits on the section. The 805 being that little bit larger here, separates my thumb and index finger just a little further then the 600, and as a result I find it not quite as comfortable as some of my pens with slightly narrower sections (again the 1911 Large comes to mind – though similar in diameter, probably suits a little better given the shape of its taper relative to the barrel).

As with all Pelikan pens, the finish is on point, and although the images do a far better job than my words, there are a couple of things which do come to mind when considering what I enjoy most about its appearance.

In addition to the black and rhodium combination I’ve mentioned already — I’d say the overall balance between the finial/clip ring, cap/branding ring, and those around the piston knob when the pen is capped. The typical Pelikan beak-shaped clip, and finial logo complement things nicely, and although there is a slight taper towards either end, the flat ends exhibited by Pelikan pens I find neat and definitive.

That nib again…

When uncapped, the 18k nib stands impressively, with engraved detailing, Pelikan logo, and nib designation lettering. The nib itself is a step up in size from the M600, commensurate with the overall size of the pen. A gentle taper at the section and unobtrusive cap threads round things out nicely.

Overall, a classically styled, yet sharp and well-appointed pen which looks out-of-place nowhere really — perhaps with the exception of a dusty work shed or rolling around loose in the bottom of a gym bag.

Specifications

Courtesy Appelboom

  • Pelikan Souverän M805 Fountain pen
  • Nib: Fine
  • Nib content: 18k Gold
  • Filling system: Piston
  • Closing System: Screw cap
  • Material: Resin
  • Colour: Black
  • Trim colour: Silver
  • Weight: 28 gram
  • Length closed: 142mm
  • Length barrel: 127mm
  • Length posted: 167mm
  • Diameter: 13mm

Depending on where you might pick one up, pricing is approximately AU$600.00 – $795.00 (RRP: AU$795.00) at the time of writing.

Writing performance

The 18k gold nib on the M805 is one of the larger nibs in my collection. I must admit on occasion, after writing with a smaller nib for any length of time, it does take a little time to adjust. Of course after a few lines it feels as comfortable as any from my pen drawer.

Though it carries the Fine designation, depending on paper type, the resulting line width approaches your Japanese Medium or even beyond. Of course that is nothing unexpected, and remains consistent with most other European nibs, and certainly those on my other Pelikans.

Despite the quality finish and stylish appearance, the not insignificant price point carries with it a certain expectation in terms of performance, and having always found Pelikan to deliver as promised — I’d have to say this time is no different.

A few words: Life Symphony Notebook; Bookbinders Snake Ink – Ground Rattler

As I’ve touched on already, though sizeable, the nib is well-balanced given the overall size of the pen. Depending on the size of your hand and preference (one of course influencing the other to a large extent), the large nib/full-sized pen may be a combination slightly outside your comfort level for lengthy writing. I’d say my hands are average, and as I’ve mentioned, it probably sits at the upper end of my “comfort range”.

The 18k gold nib is perhaps not as soft in the “give” side of things as some of my other pens, however I don’t consider that a negative as such. Although firm, it is an effortless glider with just the right footprint on the page to carry a dense, vibrant line — the magnitude of which will of course relate to the particular ink you have filled at the time.

Some of my other gold nibs (particularly the 14k fine and extra fine in my M600 and M400’s respectively; or say, the Sailor Sapporo 14k), tend to give a little more and “sit in” to the page, which I find just as comfortable really — again depending on the type of paper you are using.

Ultimately, the overall balance, size, and nib combine perfectly to produce the effortless feel this pen provides when I write with it.

Signing Off

Probably the most pertinent aspects about this pen are its size and performance. Yes, I find the build and design of high quality — and typical of the Pelikan pens I own — however what makes this any different to those other pens?

Were it larger either in diameter or length, the pen would most likely see less use, which is of course a matter of personal preference. Were I looking to buy another, the Pelikan 600 series probably would be the point I’d be considering — offering just a marginally better size fit, and of course saving a little money (depending on the particular model) to boot. As far as writing is concerned, this pen is simply a beauty.

Sometimes I feel it might be more systematic to have some sort of rating system for these posts, however most of them are approached with a couple of points in mind. Anything not discussed you can assume is relatively unimportant to me in the grand scheme of things (for example piston vs converter, or ink capacity to name a couple).

Generally each post can be summed up before I begin, by thinking what I might say if asked for a quick summary about the pen in question.

This one?

It’s probably one of the largest I’d comfortably use, however it’s a very high quality pen with a great nib, and is an absolute joy to write with.

The Bean Brewding Brisbane Northside Coffee Tour

Having attended a couple of Brisbane coffee tours run by Glenn and George at Bean Brewding over the last two or three years, I recently felt it was time to get along for another.

Green coffee at Semi-Pro

As I’ve mentioned before, the tours are a great way to discover new coffee destinations, or for places already familiar to you — experience a more detailed look “under the hood” at a cafe or roastery and hear more about the coffee industry itself. As an amateur enthusiast, after spending many years researching and learning about the craft, I can guarantee there is no better way to further develop your coffee skills and knowledge than interacting with those who work within the industry on a daily basis. Of course I’d also recommend any of the tours for simply a fun morning out with plenty of coffee — what’s not to like about that!

So, on a sunny Saturday morning in April, it was Brisbane’s Northside which played host to a dozen or so coffee tourists eager to see more, learn, and sample some of this town’s finest coffee offerings.

The Tour

Semi-Pro Coffee

Our first stop and meeting point was Semi-Pro coffee in North Lakes, where we took a closer look at coffee roasting. Gracious hosts Jason and Tim provided an insight into their roasting philosophy and processes, creating a profile for a naturally processed Brazilian coffee while we watched things unfold both in the roaster, and on the Cropster software in front of us.

Monitoring roasting curves at Semi-Pro

Some further discussion on topics such as rate of rise, charge temperature and development time (amongst other things), took us to the end of the session, by which time we had also sampled an earlier roast of the same full-bodied and nutty Brazilian coffee.

The tour that keeps on giving

After the freshly roasted coffee had sufficiently cooled, each of us bagged, labelled and sealed some to take home.

Certainly a fine way to start the tour and the morning.

Semi-Pro Coffee
6/37 Flinders Parade, North Lakes, QLD 4059
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The Wired Owl Coffee Co.

A sort trip down the road to Sandgate brought us to The Wired Owl Coffee Co, a real suburban gem and true destination venue in its own right, which coincidentally was celebrating its second birthday that very day. Owners Aaron and Tracey (along with a very efficient team) were on hand to ensure the visit was a success. Here the emphasis was on taking the time to stop, sit down, and enjoy some great coffee.

Oh and great it was indeed, with Aaron serving a naturally processed coffee from fifth generation El Salvador producer Aida Batlle, and sharing the story behind one of the highlights from the Wolff Roasters coffee offerings from the past year.

Aaron from The Wired Owl sharing the Aida Batlle story

Those on the tour tasted the Finca Kilimanjaro coffee as an espresso and a flat white, comparing the sweet and syrupy dark berry flavours of each. My pick – the espresso, however both were outstanding, and testament to the passion and high standard of quality and service you will find out in Brisbane’s suburbs if you know where to look.

A short note to mention that Aaron and Tracey are very dear friends, and nothing makes me prouder than watching their hard work develop The Wired Owl into one of Brisbane’s finest suburban cafés. So yes, perhaps I am a little biased, however I encourage you to visit for yourself and enjoy everything it has to offer.

The Wired Owl Coffee Co.
227 Rainbow St, Sandgate, 4017
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Website
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Neli Coffee

For the final stop on the tour it was back to a little science with Ed and Alex at Neli Coffee in Redcliffe. Here we learned about and compared the moisture content and density of various green coffees from different parts of the world.

Ed from Neli Coffee talking moisture content and bean density

After a quick trip outside to view and sample the sweetness of some coffee cherries growing in the Neli Coffee “car park microlot”, we moved onto sampling some of the renowned geisha varietal brewed by filter, some cleansing Cascara (a tea-like brew from the outer pulp of the dried coffee cherries), and of course a little more espresso.

A new kind of caffeine high

A demonstration of some new and innovative brewing methods also accompanied some general coffee Q&A (with prizes!), and was a great way to conclude the tour. As well as some great coffee, Neli’s soon to be renovated roastery and retail area has quite an array of devices for the home enthusiast and is well worth a visit.

Neli Coffee
293 Macdonnell Rd, Clontarf, 4019
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Website
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Summing Up

Another region of Brisbane, and another tour completed. I must admit to having an ever-increasing amount of knowledge relating to Brisbane’s coffee industry thanks to the team at Bean Brewding.

If there is one thing I would say about these tours, it is they are a relaxed, fun, and very informative way to expand your coffee skills and knowledge. For many attendees, coffee is of course not simply one of our favourite beverages, but a passionate enthusiasm for the craft itself, and the industry bringing it to us.

I’ve said it before and I’ll say it again, attendance on a Bean Brewding Coffee Tour certainly comes highly recommended from me — whether you are new to specialty coffee or have been dabbling for some time. Either way, you’ll feel right at home and learn a considerable amount to help you on your journey — which in itself is likely to be a lifelong one.

The next tour? Find out more on the Bean Brewding Tour Page. If you cannot make it along, I’m thinking the next best thing would be some Bean Brewding freshly roasted coffee.

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