A Coffee Journey of Cinematic Proportions

Zest Specialty Coffee Roasters

Bahia blend (Espresso)
Ethiopian Guji Uraga (Filter)
 

In the specialty coffee world, it’s a rare treat to find a roastery that truly combines coffee with art. And in Zest’s case, they achieve just that. When we first featured them back in 2016, we were blown away by their creativity, with Rob McDonald (Zest’s Creative Director and jazz vibraphonist) drawing upon his musical experience to further understand the art of coffee. 

This time around, Zest have taken our breath away yet again, offering 3tt members not only two stunning coffees, but also a cinematic coffee journey through Papua New Guinea.

Let’s start with the latter. Zest recently completed Project Raggiana - a fermentation experiment designed to uncover the potential outstanding flavour in the untamed coffee-growing region of PNG’s Highlands. Documented in a stunning, cinematic short film, produced with help of The View From Here, Zest has captured the excitement and potential of this wild origin, while giving a small insight into the vast journey of each micro-lot coffee they produce. The story and its people are both beautiful and compelling - check it out here:

zestcoffee.com.au/project-raggiana

In addition to a vibrant journey through PNG, Zest also have two ripper coffees on offer. For the espresso lovers, we have their award-winning Bahia blend, comprising of two natural process coffees: the Brazilian Esmeralda and the Ethiopian Suke Quto. 

With notes of cookie dough and Neapolitan ice cream in milk, as well as stewed, yellow stone fruit, citrus and berry as an espresso/long black, the Bahia exemplifies the natural process and produces a rich, flavoursome coffee.   

Zest recommends using 21.5g of coffee in a VST 20g basket and extracting 41g (white) or 44g (black) of espresso in 32-34 sec at 94°C (3sec of pre-infusion also adds further sweetness in milk).

For the filter fans, Zest are featuring the Guji Uraga. Renowned for producing some of the world’s most complex and layered flavour experiences, this coffee is wonderfully sweet with notes of lemonade icy pole, white peach, jasmine blossom and a boozy star anise finish. 

For a cracking V60, Zest recommends 13g of coffee to 220g of water at 96°C, with a total brew time of 2min 20sec, staggered into three parts: 0sec = 50g of water and a light stir for the bloom, 30sec = 50g of water, 1min = 120g of water.

In addition to a breathtaking film and delicious coffees, Zest have also expanded to Sydney. Lead by roaster extraordinaire Darren Stinson and boasting a famed vintage UG15 Probat, it’s an extension of Zest’s larger Melbourne operation, but with its own distinct qualities.

With public cupping and training sessions on the horizon for both Sydney and Melbourne, you can check them out at:

42 Buckley Street, Marrickville NSW 2204
49-51 Enterprise Avenue, Berwick VIC 3806

Needless to say, when it comes to Zest, you’re guaranteed not only ridiculously good coffee, but also a creative approach that seamlessly combines art with their passion for the bean.

Check out Zest’s Instagram: @zest_coffee
Zest Sydney: @zest_coffeesydney

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New Never Tasted So Good

Clark Street Coffee Roasters


Wallflower (Espresso)
El Salvador Finca Las Delicias (Filter)

In one of the few remaining industrial areas of Melbourne’s inner-city suburb of Richmond, you'll find Clark Street Coffee Roasters. We’ve featured this stunning roastery in the past, and were blown away by their passion, vision - and of course, incredible coffee.

So what’s new this time around? This month at Three Thousand Thieves, we have a very special double feature on offer: not only will members be the first in the world to try Clark Street’s new and improved ‘Wallflower’ blend, we’re also showcasing their brand spanking new Public Coffee Bar!

The lofty warehouse space has been designed by architecture firm ‘Projects of Imagination’, to showcase elements of galvanised steel, leather, timber and stoneware. “The central idea was to create an experience for customers - a place where they can view the full coffee roasting operation, and also sample our unique, high-quality coffees as they’re being roasted,” says owner Melissa Floreani.

With an aim of bringing an amazing coffee experience to their roastery, Clark Street have achieved just that. Offering their full range of delicious, seasonal espresso blends, single origin espressos and filter coffees, customers can learn more about coffee production and processing; both through their huge roastery viewing windows, and presentations on Clark Street’s ‘flight trolley’ - a new way to experience coffee from many of their specialty producers.

The team at Clark Street have also worked hard to bring 3tt members a world first exclusive - the launch of their new seasonal revision of the ‘Wallflower’, with new crop coffees in the blend! Very exciting stuff. Boasting a juicy palate of raspberry, pineapple and treacle, it’s a sweet, vibrant and fruit-driven coffee that tastes amazing black, but also well-balanced with milk. 

Clark Street are very excited to be working with grower Jesus Ortéz from Finca Buena Vista (Nicaragua). Through soil analysis, biodiversity and selective harvesting, Jesus produces coffee that’s sustainable, high quality - and a key component in this new revision of the Wallflower.

If you’re brewing the Wallflower on a commercial espresso machine, the Clark Street team recommends a 22g dose, 53-54g yield over 30 seconds. They also find that splitting the shot creates just the right balance in milk, while also having the flexibility to be pulled as a double ristretto, or full double shot for those who like stronger coffees.

For our filter lovers, Clark Street are showcasing the Finca Las Delicias (El Salvador). A delicious filter option, this pocket rocket has stunning hits of sweet blackcurrant, lime blossom and caramel. 

Originally planted with the bourbon variety in the 1960s and later the pacamara variety, Finca Las Delicias is managed by Mauricio Escalon. By enacting a strong and thorough management plan, his workers are happy and productive; while native bird and wildlife flourish along with healthy soil and trees. As a result, Finca Las Delicias has achieved Cup of Excellence rankings in 2011, 2012 and 2017 - a sign of distinction in quality, only achievable through careful and sustainable farm management and coffee processing. 

For the El Salvador Las Delicias, Clark Street recommend 12g of coffee, 250ml of water, a 50g bloom + 50g/30secs and 5 minute brew time.

From new coffee, to a new coffee bar, Mel and the Clark Street team are creating a unique coffee experience on all fronts; a definite must-visit if you’re in Melbourne. 

Visit Clark Street’s new Public Coffee Bar: 73 Crown St Richmond VIC, 3121

Or follow them on Instagram: @clarkstcoffee
 

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A coffee experience you've never allowed yourself to try

Veneziano Coffee Roasters

Kenyan Njukiri Forest (Filter)

Bond St (Espresso)

The specialty coffee world, while always portraying itself as a purveyor of greatness and acceptance, is often one of the most judgmental and intimidating industries. Follow the rules or fear being ostracised from the community. 

Often consumers are blissfully ignorant of a roaster's origins or intent; you could say they're looking at the "book cover", rather than the contents, authenticity and engagement of the book itself. Simply put: if it looks and sounds like a fancy coffee brand, people think it is.

Substance, focus, experience and talent are all key ingredients in making a delicious cup, but in also creating a progressive coffee brand. It’s here that we find ourselves featuring some amazing coffee from a legacy brand that truly delivers on all these things and more. Veneziano Coffee Roasters is one of those brands most people know, but have rarely understood the degree of experience and talent that goes into the coffee they produce.

Predetermined misconceptions often cast a doubt-cloud over experiencing this brand for what it truly is: some of the most accomplished people in coffee, working day-in, day-out to make an experience second to none, with the scale and relationships to find the best coffee in the world. And we don’t say this lightly. After seeing first-hand their resources and incredible team - with only one clear objective of creating stunning coffee every time - we put away any doubt and began to embrace the flavours Veneziano have put forward. 

When it comes to talent, the four pictured here are just a small sample of the type we’re talking about:

Jade Jennings – Southern Region Barista Champion 2016 & 2017 – two years in a row. Placed 3rd National Barista Championships 2017 & Runner Up National Barista Championship 2016
 
Jack Allisey – First Australian Coffee Roasting Champion and heading to worlds to compete in China this December 2017
 
Craig Simon – 2012 and 2014 Australian Barista Champion, also the first certified Q Grade Instructor in Australia (there are 6 more certified Q-graders within Veneziano itself!)

Pat Connolly – Brewers Cup judge and roasting/ barista competitor coach

The flavours of these coffees are quite simply outstanding. Both the espresso and the filter have power cupping scores of +87!

The filter coffee comes to us from the Kathangariri cooperative and is sourced from small farmers on the outskirts of the Njukiri Forest, who are blessed with rich, fertile, red volcanic soil and perfect growing conditions. Kenya is a coffee origin that provides exceptional quality and amazing flavour profiles through traditional processing techniques. This Kenyan filter has a vibrant sparkling acidity, representing a cola-like sweetness and creamy mouthfeel that makes you want to sing, then finishes off with a splash of the reminiscence of a tropical Prima. 

For the espresso drinkers, we’re excited to see a natural Ethiopian back in Veneziano’s seasonal blend, the Bond St. From the fertile soils around the Wonberta Mill in Kercha, South Oromia, this is a great example of a naturally processed Ethiopian, with notes of strawberry jam, jasmine and honey. Veneziano has paired two beautiful origins for this release and partnered the rich, fruit-driven Wonberta with a coffee from their friends at San Fernando Estate in Colombia, which brings balance and acidity to the blend.

Substance, focus, experience, and talent, Veneziano has delivered to Three Thousand Thieves members in spades. A brand with a legacy that dates back to when coffee first made its moves in Melbourne, Veneziano has evolved into a specialty coffee powerhouse that seems to have happened right under our noses. We can’t wait to see what happens next.

Follow them on Iinstagram: @venezianocoffeeroasters
 

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