From Bean to Machine

Seasonal Blend (Espresso)
Carlos Ferrey (Filter)

Nestled down a side street in Malmsbury opposite the historic Botanic Gardens is one of Australia’s best kept coffee secrets. This month, we’re taking 3tt members out of the hustle and bustle of Melbourne’s inner-city, to a roastery which brings together coffee, classic bikes and country charm. Located in a small bluestone village in the Macedon Ranges, Motobean is the brainchild of Lachlan Evans, Founder and Creative Director of Coffee. 

It’s an all-year-round kind of space: with decks overlooking the sweeping gardens, perfect for a cold brew on a hot summer’s day, while in winter the stacked stone fireplaces make for a cosy spot to enjoy a long black. Classic motorcycles dot the cafe space, paying homage to the motorcycle crews and car clubs that cruise the old Calder Highway. Their food offering is fresh and modern, featuring Melbourne-inspired breakfast and lunch menus, boasting quality produce sourced locally and from their own kitchen garden.

“Motobean began as a romantic idea to start a small roastery and cafe in rural Malmsbury,” says Lachy. “When we started, our roaster was in the middle of the cafe, roasting just for ourselves. But it didn’t take long for word to get out about our coffee, and we grew faster than we could have imagined. We now dedicate one third of our building to our coffee production.”

“Coffee needs to be delicious, but also practical. Our roastery is far from a sterile laboratory and more like a hands-on workshop, where flavour and production come together. Just as a motorcycle is built from the ground-up, roasting specialty coffee is also a very hands-on process.”

For this month’s espresso lovers, we have Motobean’s ‘Seasonal Blend’. With a strong focus on overall sweetness, it’s comprised of three micro-lots: Guatemala ‘Jose Poaquil Microlot’, El Salvador ‘El Cerro Microlot’ and a pulped natural lot from Brazil’s ‘Verventes Farm’. The overall result is a velvety, full-bodied coffee that is exceptionally consistent, with notes of caramel, sticky toffee and wild berries.

If brewed on a commercial espresso machine, Lachy recommends a 21g dose, 50ml yield over 28 seconds.

For the filter fans, we have the stunning ‘Carlos Ferrey’ microlot. Carlos runs the ‘El Recreo’ farm, situated 187km from Jinotega in Nicaragua. This particular natural processed microlot is testament to Carlos’ hard work, featuring flavours of jelly bean sweetness, tropical fruits and toffee.

It’s no surprise that Motobean is quickly creating a cult coffee following both locally and internationally. In the near future, they’re focusing on producing more amazing coffees via direct-trade relationships and travels to origin. They’re also planning to create a physical presence in Melbourne in late 2018: watch this space.

With stunning views, delicious food and of course incredible coffee, there’s never been a better reason to leave the hustle of the city for some wholesome, caffeinated time in the country. 

Visit the Motobean roastery & cafe: 50 Clowes St, Malmsbury VIC 3446

Check out their website:

Instagram: @motobeanroasters


Where coffee passion meets punk…

Wood & Co Coffee Roasters


Standing out in Melbourne’s competitive specialty coffee market is no small feat these days. With new roasters popping up regularly, there’s a lot of competition to make coffee that’s not only good, but that blows you away - in terms of origin, design and of course taste.

Boasting one of the most stylish aesthetics we’ve ever seen, get ready to be blown away by Wood & Co. Established in 2015 by owner Aaron Wood, the roastery is fast developing a cult following in Melbourne’s inner-North and beyond, featuring in countless venues like Kines, Mile End, Archie’s, Sookie LaLa, Burnside and Premises.

Aaron is a Kiwi-turned-Melbournian who grew up playing in punk bands. After scoring his first job in dispatch at Atomic Coffee Roasters in Auckland, New Zealand, he soon rose through the ranks to become Atomic’s Head Roaster. Cut to a few years later, and Aaron moved to Australia to work for Melbourne’s iconic Seven Seeds Coffee, where he honed his skills in green selection, QC and roasting.

But the story doesn’t end there. Drawing on his years of coffee expertise, Wood & Co is Aaron’s latest creative venture. Heavily inspired by his years as a touring punk musician, Wood & Co has a low key vibe, while never compromising on quality.

“We're a family business dedicated to sourcing and roasting quality coffee. We showcase the coffees we purchase and don’t showcase ourselves. That’s why each coffee has a unique label, but our name remains plain black and white,” explains Aaron.

This striking, skater-esq artwork is thanks to local designer Ed Davis, who melds pop culture with inspiration from origin. The result is some very exciting packaging: one of our favourites being “Twin Peaks”, a blend dedicated to the cult TV series.

For this month’s espresso lovers we have the Fruit Cake Blend; a sweet, balanced blend of washed Kenyan and natural Ethiopian coffees, featuring notes of cherry, chocolate and toffee. As the name suggests, the Fruit Cake was developed for special occasions, like Christmas, Easter… or even a 3000 Thieves feature! 

If you’re brewing the Fruit Cake on a commercial espresso machine, try the following recipe: 20g dose, 45ml yield and 93°C water temperature over 25 seconds.

For the filter fans, Wood & Co have delivered the gorgeous Gichathaini. The Gichathaini wet mill is one of three washing stations that make up the Gikanda Farmers Cooperative Society in the Mathira West District of Kenya's Nyeri region. This coffee features stunning notes of lush apricot, caramel and Ribena.

With some very special micro lots coming later this year (including two Colombian geishas and four washing station lots from Kenya that we’re very excited about), Wood & Co will continue to find and source the best green coffee from around the globe. 

We have no doubt that you’ll be as blown away by Wood & Co as we are. This roaster is definitely one for EVERY serious coffee lover to watch.

Visit Wood & Co: 11 Hope St, Brunswick VIC 3056, Australia

Instagram: @woodandcocoffee

Check out their latest coffee offerings and some incredible, band-worthy merch in their online store:

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Take a Journey with Wide Open Road Coffee

Wide Open Road Coffee

Bathysphere: Espresso Blend
Moon Pix: Filter Blend

A coffee journey like no other...

Here at Three Thousand Thieves, we’re always on a mission to experience the most delicious flavours Melbourne can offer. We travel near and far to source the best beans, then bring you along on the flavour voyage with us. And of all the roasters we’ve ever featured, no other aligns quite as perfectly with our coffee philosophy as Wide Open Road. Their offering this month, curated by Director of Coffee Dylan Hewitt, is guaranteed to take 3tt members on a journey that’s out of this world.

Teaming up with in-house artist Adam Parata (Instagram @adamparata), Wide Open Road’s coffee range will take you to another world: somewhere faraway, where you can leave your troubles behind for adventure, exploration, and a damn fine cup of coffee. 

First off, we’re oh-so excited to be featuring their brand-spanking-new filter blend, the Moon Pix. Affectionately named after Cat Power’s influential album, the dreamy, space-inspired packaging will make you want to wish upon a star. Whether you're using a manual pour-over such as a V60, an automatic batch brewer, AeroPress or just your trusty sharehouse plunger, the Moon Pix is designed to be consistently well-balanced, sweet and vibrant. “With the rise of batch brewers at home as well as in cafés, we felt the demand for a filter option that brews consistently, without the need to constantly change a lot of variables,” says Dylan. Made up of mouthwatering washed Nicaragua Selva Negra and washed Burundi Ngozi, the Moon Pix delivers a balance of sweetness, body and vibrant acidity. It’s a stunner no matter which filter style you choose. 

For the espresso lovers, Wide Open Road are featuring a classic: the Bathysphere Blend. Made up of beans from Brazil, Colombia, Ethiopia and Kenya, you can expect a big, bold body bursting with caramel and dark chocolate sweetness and a soft, fruity finish. This little beauty is particularly well-balanced, both shining in milk and when served black. The artwork for the Bathysphere reflects its name and profile: a deep-sea observer, lowered by cable from a ship... this is a coffee that dives into new and uncharted depths of flavour. 

When brewed on a La Marzocco Linea Classic, Dylan recommends the following recipe for the Bathysphere, as a starting point: 94°C water temperature, 8 bar pressure, 21g dose, and 40g yield over 28 seconds. 

And it’s not just at home that you can experience Wide Open Road’s delicious coffee: in addition to their iconic flagship café and roastery in Brunswick, they also boast gorgeous venues in Carlton (Heartattack and Vine), Collingwood (Terror Twillight), and even Castlemaine (Theatre Royal and Bistro Lola).

So sit back and enjoy this month’s mouthwatering coffees, as we take you on a journey: one that transports you to another world, where all you have to worry about is exploring new and excitingly dreamy flavours.

Check out Wide Open Road’s Instagram: @wideopenroadcoffeeroasters

Or visit their café/ roastery:
274 Barkly Street, Brunswick VIC 3056

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