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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Your passport to the best of Guatemala...

Your passport to the best of Guatemala...

La Esmeralda (filter)
Los San Juanes (espresso)

Located close to the Three Thousand Thieves head office in Kensington is one of Melbourne’s best kept coffee secrets: Rumble roastery. A humble, modern warehouse on an unassuming side street is where the magic happens, thanks to founders Joe Molloy, Matt Hampton and Stan Bicknell. This is the second time we’ve featured Rumble, after being blown away in 2016 by their delicious coffee and passion for their craft.

This time around, Rumble have a one-two punch on offer, with both coffees from one of their favourite origins: Guatemala. The Central American country has been producing coffee since the 1850s, and always ranks among the very best for the amount of high-grade beans it yields. Although production is in decline lately, the quality and reputation of Guatemalan beans still stands strong. Almost 270,000 hectares of land are divided into eight coffee producing regions, feeding 4,000 wet mills and putting 44,000 coffee producers to work!

Our feature filter roast is a real pocket rocket from the world-renowned La Esmeralda estate. With notes of peach, nashi pear and nougat, it’s utterly delicious. One of the most highly praised growers in the world right now, La Esmeralda carefully processes at the wet mill, creating a unique profile for Guatemalan coffees. To get an intense and flavourful quality, cherries are selectively picked when uniformly fully ripe, then processed with great attention to detail: mechanically pulped, dry fermented for 12 hours and washed in the grading channel, followed by La Esmeralda’s drying patio, and raised drying tables for the microlots. With such a prestigious proven track record, we’re sure you’ll love this coffee as much as we do.

For the espresso, we’re showcasing the Los San Juanes. Featuring flavours of oranges, dates and honey, Los San Juanes is a new producer for Rumble that’s already standing out on the cupping table. Located in the county of San Antonio La Paz in the department of El Progreso in Guatemala (part of the mountain range known as Sierra de Las Minas), Los San Juanes goes from 1700 to 1900 metres in altitude. It’s the highest non-volcanic chain of mountains in Guatemala outside of the Huehuetenango Region. A micro climate of humid forest dominated by pine trees gives character to this new profile of coffee that we’ve recently started to discover and love.

If you’re brewing the Los San Juanes on a commercial espresso machine, Joe recommends a 20g dose, 42g yield over 29-31 seconds.

Unlike many other roasters in Melbourne who run a joint cafe / roastery, Rumble have opted to focus solely on roasting. “All we do is source coffee, roast it and get it out to the world. We love cafes but they take loads of time and attention, so we choose to spend that time on the coffee instead,” say Joe.

So although you can’t buy a latte from Stan, Joe and Matt at Rumble, they do offer weekly free cuppings, open to the public. To cup some new coffees from around the world, join the boys on Fridays at 3pm at 8 Thompson Street, Kensington, VIC 3031 (excludes public holidays).

You can also check out their Instagram @rumblecoffee, or their latest recipes and flavour notes at @rumblerecipes

The Los San Juanes flavour profile

The Los San Juanes flavour profile