Grass Roots Campaigner

Criteria Coffee Coffee Roasters




Craig Simon, Founder and Director of Criteria Coffee, would make an excellent campaign manager.  His view of the coffee world starts, begins and ends with the idea of community and education.  Many artisan coffee roasters believe in building a sense of community or togetherness in their approach to coffee.  But with Craig, this belief goes way beyond the hypothetical, and is truly built into the core of Criteria Coffee Roasters.  Based in Port Melbourne at one of the most beautifully designed roasting facilities we’ve ever seen, at Criteria, you have a sense that you’re attending a lecture or a workshop at a world-renowned university.  Criteria’s home base is literally built for teaching, for training, and for motivating the next generation of coffee professionals.

According to Craig, coffee is so much more than the bean and the roast – “coffee is a blend of knowledge and experience” he says, “for us the ultimate mark of success is empowering others to take their own coffee journey.”

Craig is so dedicated to the proposition of educating and motivating others to action, that on any given day you might find a new batch of baristas being put through their paces, or an industry newcomer roasting their own coffee on Criteria’s own equipment.  The business is styled: a creative collaborative shared coffee roasting space.

New age?  Sure.  But Craig, a 3-time Australian Barista Champion, can back it up.  He’s Australia’s first certified Q Grade Instructor, and has a keen interest in teaching, developed as a music instructor and a performing musician earlier in his career.  Like many hard-core coffee evangelists, he’s also done the “hard yards” in the coffee business, starting as a barista, and acquiring roasting, grading and other skills along the way. 

When it comes to coffee, Craig’s tastes are broad, and he believes that anyone can roast incredible coffee, with the right tools and guidance.  “Criteria is about educating the next generation – we offer ‘guided roasting’ to Melbourne’s cafes and coffee businesses, we host regular free one-hour workshops and offer a selection of specialised training courses including the three-day Diedrich Roasting Course which has previously only been held in the States.”

In introducing this month’s coffee, Craig highlights the interplay of flavours in our Espresso blend: “this blend is crafted to get the best out of both beans - the chocolate notes and creamy body of the Brazilian beans pair perfectly with the red fruit, cherry and apricot flavours the Ethiopia bean brings.”

For this month’s filter bean, Kenya Kianderi PB, Craig loves the blackberry and blackcurrant flavours with undernotes of vanilla.  “This coffee is a perfect example of the best small lot coffees from the Kirinyaga district.  It has a clean and beautiful flavour profile.”



    • Dose 22 grams

    • Yield: 40 grams

    • Extraction time: 22-24 seconds


  • FILTER: 18 grams coffee, water at 93 degrees, 300g water in total. Pour 1 50g bloom for 30 secs, pour 2 with 150g, and pour 3 with 100g.

We believe that you’ll love our selections from Criteria Coffee Roasting this month. If “The Crowd Pleaser” and “Kenya Kianderi PB” were on a ballot, they’d be getting our votes!  Enjoy.


Visit Criteria Coffee: 37 Wirraway Drive, Port Melbourne VIC 3207, Australia




Twin Peaks – A Cult Classic

Wood and Co Coffee Roasters



The original Twin Peaks television show ran for only two seasons but, like this month’s coffee that shares the same name, took on a life of its own, growing into an enduring cult classic.

Aaron Wood, founder of Brunswick, Victoria’s Wood and Co Coffee takes his coffee very seriously. This is not to suggest that Aaron and his roasting teammates are a humourless, always-focused-on-the-task lot. Quite the opposite in fact. They are fun, and quirky, and artistic - everything that you would expect from coffee tragics... it’s just that Aaron and the rest of the Wood and Co crew really, really know their coffee.

A former touring punk rock musician, Aaron learned the coffee roasting trade literally from the shop floor up, having apprenticed at Atomic Coffee in New Zealand, starting in dispatch and working his way up to head roaster, mastering green selection along the way, then crossing the Tasman, and repeating the vocational trek at Seven Seeds Coffee, before striking out to found Wood and Co in 2015.

Even though Wood and Co select and feature some of the world’s most unique single origin coffees, all the while, steadily growing away, adored by fans, month after month, year after year, there has always been the cult classic, Twin Peaks.

Aaron puts it like this, “As Wood and Co has grown over the past several years we owe most of it to Twin Peaks. It’s the backbone of our coffee offerings – it’s what our cafes and customersleanonastheirmaincoffee.”Whenaskedtoidentify what it is that makes Twin Peaks so special, Wood thinks he knows now, though it wasn’t always apparent just why the blend, like the TV show, just keeps on organically growing.

“It’s easy to use, versatile and fun to drink. It’s both new, seasonal and specialty- whilst remaining old school in the sense that it uses coffees from a consistent source year- round so it’s flavour profile is very consistent. It is really reliable. It’s great as filter, black espresso and also works brilliantly with any kind of milk.”

TheflavourprofileofTwinPeakshasnotesoftoffee,citrus and fudge and is roasted to a perfect recipe that retains body and sweetness, whilst still offering fruity and tangy flavours. According to Aaron, Twin Peaks offers a “mystical” coffee experience – a lot like its namesake we suppose.



� Dose 20 grams
� Yield: 45 grams
� Extraction time: 25 seconds


� 15 grams, bloom for 30 secs with 50 grams of water, slowly top up to 250 grams. Total brew time is 2.30 mins

We are sure you will love this month’s selection from Wood and Co. We love what they do as a company and find their sense of humour, quirkiness and raw passion for coffee addictive.

Twin Peaks is such an apt name for this beautiful blend too – the TV show was always known for its use of irony and off-beat humour. A bit like the “About” section of the Wood and Co website, that has only one three-word line: “We roast coffee.” Well, in the same way that Stephen Hawking was good at maths, we suppose that’s true.


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You never forget your first love!

First Love Coffee Roasters



Some things just belong together. Like wine and cheese, summer and cricket or gin and tonic. In introducing you to this month’s coffee, it is impossible to separate the twin arts of coffee roasting and artisan sourdough baking. The team behind First Love Coffee, Brenton Lang and Andrew Gibbs are the founders of Rustica Sourdough. Founded in Fitzroy in 2012, Rustica has been at the forefront of the artisan baking revival in Melbourne and the company has gone from strength to strength, serving beautiful breads, pastries and coffee at five of their own cafes throughout Melbourne.

For Lang and Gibbs, the step from artisan baking to coffee roasting was a short one. “At Rustica, we’ve always had a real passion for specialty coffee and wanted our own influence in creating a unique blend and brand,” says Lang. “We set out to try to capture the idea of ’First Love’ when developing this blend. We wanted a taste profile that was bright, and evocative, that was something that customers felt indelibly familiar with; something they’d find themselves looking back on and reaching for over and over again.”

“The Polaroid” according to Lang, is an honest cup comprised of washed process beans from Tanzania’s Mt. Meru, Peru San Ignacio and Brazil’s Capricornia region.

“It typifies what we love in a blend: an enduring combinationofflavoursthatisapproachableyetsuggestive. Rich notes of brown sugar and vanilla give way to a mild nuttiness that is complex and balanced. The blend also has some lovely floral and maple tones.”

Lang and Gibbs are very passionate about sustainable and ethical farming practices. For First Love’s Polaroid blend, each of the beans comes from small producer groups that are committed to their community and sustainability.

The Peruvian San Ignacio is produced by the Tocto family. Their farms are highly regarded in the region for their

entrepreneurship, respect for local farming traditions, and direct roaster relationships that can help improve rural livelihoods. The Tanzanian bean is from the Aranga group, which was formed by 10 farmers that broke away from a mismanaged cooperative to establish a more democratic group focused on bean quality and the upgrading of cooperative facilities. Finally, the Brazilian bean is produced by a group of more than 20 passionate farmers as part of the ‘Four Seasons Project’ that have turned their farms into modern, ecologically sustainable producers.

The Polaroid – named for the way an old Polaroid snapshot captures a moment or “memory” in time, is the house blend on the bar at all Rustica venues, and used this month for both our filter and espresso roasts.

If brewed on a commercial espresso machine:

� Dose: 21g
� Yield: 40g
� Extraction time: 28 seconds

Using a Hario V60, pour over method:

� Dose: 13g
� Yield: 200ml
� Extraction time: 2.30 mins

The team at Rustica have big plans for First Love this year too. If you happen to be in Melbourne, keep an eye out for it at their new flagship bakery café site on Chapel Street in South Yarra, opening this September.

As frequent patrons of Rustica’s Fitzroy home base, the team at Three Thousand Thieves fell in love with First Love the very first time we tried it, and we’re pretty sure you will too. Enjoy!