Can you feel the Beat?

Beat Coffee Roasters, August 2018

Good things always happen when engineers get involved in food. They take their process-driven thoughts and technical obsession into a field that most still practise as an art form. They break down why things taste good, how to bring out caramels in a product, what’s the optimum temperature for flavour.

Talented engineers take this approach for all things they do. So it’s no surprise that this engineer, with a love for coffee, is also a music lover and applies that same thinking to his music too. Combining both these passions, we introduce to you today Beat Coffee, by mastermind Leigh Mellington.

“Beat Coffee’s philosophy is simple – do what inspires you, do it well and always keep pushing beyond. This is the endless search. Whether it be the perfect wave, artwork, song or coffee, you should always be striving to find the next perfect hit.”

While working in the U.S. wine industry, Leigh began to notice specialty coffee popping up in a lot of new places. The idea of Beat Coffee began to solidify when he spent a year in New York City, covering as much of city as possible searching for great coffee. The moment of clarity occurred during this time, that life should be about chasing your dreams. Upon returning to Australia in 2013 he purchased a small roaster and together with his engineering background created the magic that is Beat Coffee, a delicious roasting & cold brew business.

Cold Brew is another key part of the coffee flavour adventure. Ever since they started selling kegged nitro coffee to a tap house they have continued to hone their cold brewing skills. They are one of the only wholesale packaged cold brewers in Australia that roast their own beans - taking them full circle from green beans to packaged and kegged.

The coffees we are tasting today showcase Leigh’s focus on flavour and experimentation. For our espresso fans we have a scrumptious single origin. A Brazil Sao Silvestre Peaberry, it showcases a sweet and creamy hazelnut coating - perfect for early mornings. Our filter feature is a spectacular Rwanda Mbilima single, with a hit of buttery notes and a tasty-as pineapple flavour that sits on your tongue until it’s time for more.

Beat Coffee have literally just opened the doors to their new coffee shop and roastery in Reservoir. A beautiful oasis serving delicious brew in the heart of the creative community. This location is now the home of all their coffee roasting - and will be the heart of their passion in the years to come.

With Beat, Leigh has shown us that following your passion can lead to amazing things. Life is too short: follow Leigh’s beat and chase what you are passionate about while enjoying the ride!

RECIPES:

  • ESPRESSO: 21g in : 47-50g out over 28-30 seconds

  • FILTER: 15g coffee, 250-270ml water. Bloom with 45ml of water for 30 seconds then the rest of the water over 2 minutes. Total brew time over 3 to 3 1/2 minute duration

Follow Beat Coffee on Instagram

Check out their website: beatcoffee.com.au

Or visit the cafe: 50 Gertz Ave, Reservoir VIC 3073

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If it Feels Good, Drink It

ST. ALi - July 2018

Feels Good Organic Blend (Filter & Espresso Roasts)

Back in 1999 speciality coffee didn’t exist in Melbourne. And then when 2005 rolled around, ST. ALi were at the forefront. Brimming with potential and bursting at the seams, ST. ALi brought specialty coffee to the masses; not only making some of the best coffee in the country, but also in the world. 

It’s fair to say that Founder and C.E.O Salvatore Malatesta is a forward thinker: helping to pioneer specialty coffee in Australia, and indeed, the world. Over the years he built a wholesale coffee business, adding a roastery, an education centre, an online retailer and a physical retailer in Sensory Lab. His role as a Creative Director has also seen him partner with and mentor a swathe of talented young people in Australia’s coffee and culture scenes.

We’ve featured ST. ALi here at 3tt in the past, and it’s this same drive to make exceptional coffee which makes them a consistent standout, time after time. And this month, they’ve thoroughly exceeded our expectations once again: making organic coffee that’s environmentally conscious - and also darn delicious.

Let’s start with what we believe is an Australian first: 100% recyclable coffee bags. And what’s in the bag will also impress, containing ST. ALi’s first new blend in five years. The Feels Good blend is a compilation of everything Salvatore and his team have been working towards: ethically sourced, skillfully roasted, 100% organic certified coffee that also tastes incredible.

With a goal to make the best tasting organic coffee blend on the market, Green Buyer Lucy Ward searched Central America for the base of this blend, and then added some stunning Ethiopian beans to bring it all together. It was well worth the effort. The Feels Good tastes delicious and is now ST. ALi’s most sold coffee online. Featuring lip-smacking notes of grilled peach, honeycomb and marmalade, we can’t get enough of this blend - and are sure you’ll feel the same!

If brewed on a commercial espresso machine, the ST. ALi team recommend:
DOSE: 20-22g
YIELD: 46-52g
TIME: 26-32 sec

For a ripper V60, try this recipe:
DOSE: 12g
YIELD: 200ml
TIME: 2-2 ½ min

So what’s next for this powerhouse roaster? With a goal to make speciality coffee available to everyone, ST. ALi have teamed up with Voila Coffee to make the best instant coffee on the market. They are also about to release a new range of biodegradable, organic and sustainably sourced coffee capsules. “We decided that we wanted to leave the industry in a better place than when we started,” explains Salvatore, “This meant taking a hard look at all parts of our business and figuring out what we could do better, to ensure future generations are able to enjoy the same great coffees we do now.”

We hope that you’ll love this new organic coffee from ST. ALi this month. We have no doubt it will leave you feeling very, very good indeed…

Instagram: @st_ali
Flagship Cafe: 12-18 Yarra Pl, South Melbourne VIC 3205
Website: stali.com.au

 

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When Transparency and Taste Collide

Colombia Ubaque (Espresso)
Colombia Rosa Elena (Filter)

JUNE 2018

Here at 3000 Thieves, we don’t like to play favourites. But if we were to dub one roaster as our all time BFF, there’s no doubt that Rumble Coffee Roasters would take the cake. Located around the corner from our head office, the Kensington-based roasters have been our friends in many times of caffeinated need (like realising your last bag of beans is empty before the weekend! Gasp!)

Headed by Matt Hampton (Head Roaster / Green Buyer), Joe Molloy (Director / Roaster), Stan Bicknell (Head of Dispatch / Training) and Alex Cole (Roaster / QC), the NZ-turned-Melbourne lads have made a big impact both in the Melbourne and international coffee scenes, constantly raising the bar of exceptional coffee.

And now that bar is proudly being raised in an all new area. Dubbed the Transparency Project, Rumble have created a new model of buying coffee which discloses what they pay for it. 

“Terms like ‘Specialty Coffee’ and ‘Direct Trade’ have been co-opted and abused and no longer carry much meaning,” explains Matt. “If the market price for coffee is below the cost of production, farmers will grow other crops that don’t lose money. Cheap coffee doesn’t help anybody. Our goal is to encourage a conversation about coffee pricing, and motivate people to pay more for great coffee.”

Rumble’s Transparency Project model has four key pillars: 

  • Quality (buying coffee based on deliciousness)
  • Sustainability (farmers must be committed to environmental and sustainable practices, like Rainforest Alliance, UTZ, 4C or organic)
  • Communication (a clear line of communication must be established with the farmer or co-op, including the opportunity to visit them at origin)
  • And financial transparency (requiring transparency of finances from trade partners, including prices paid to the farmer or co-op. This must be at least 25% higher than “Fair Trade”)

Under the model, Rumble will disclose prices paid for their coffee via marketing material, social media and their website, plus they’ll release a Transparency Report at the end of each financial year. 

It’s no surprise that Rumble’s coffee is also utterly delicious. For this month’s espresso lovers, we have the Colombia Ubaque. With notes of toffee apple, milk chocolate and coffee blossom, it’s a stunner in the cup that will keep you going back for seconds. If brewed on a commercial espresso machine, the boys recommend 22g in to 42g out, over 32 seconds.

For this month’s filter fans we have the Colombia Rosa Elena, which features a mouth-watering palate of nectarine, cherry and red grape. If brewed on an AeroPress, the Rumble team recommend using 15g to 250ml, with a 1:30 brew time.

With more incredible coffees being rolled out under the Transparency Project as the year goes on, we can’t wait to see what our BFF’s at Rumble come up with next...

Visit Rumble for public cuppings every Friday at 3pm (excludes public holidays):
8 Thompson Street, Kensington VIC 3031

Learn more about the Transparency Project at: rumblecoffee.com.au/news

Instagram: @rumblecoffee

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