Experimentation for Exceptional Coffee

Sensory Lab

Colombia Matambo (Espresso)

Ethipoia Boji Kochere Washed (Filter)

When you think of science, coffee doesn’t usually come to mind. But this month, Sensory Lab are about to change that completely. Headed by the ST ALi group, Sensory Lab has become a Melbourne institution, know for experimentation in buying, roasting and brewing exceptional coffee. In fact, they were one of the first roasters to take a more scientific approach towards coffee in Melbourne’s specialty scene. It’s no surprise that their name quite literally means a laboratory for your senses: you can experiment to discover the coffee that best fits your individual palate.

This month’s delicious coffees were curated by Sensory Lab’s Head Roaster, Eddie Pan. For our espresso lovers, Eddie has selected the Colombia Matambo. This delightful coffee is from the El Desarrollo farmers group (aka the Asociacion de Cafeteros El Desarrollo), located in Gigante, Huila. This small group of 82 farmers work to produce very high-quality micro lots. Growers in the Matambo collective mainly cultivate historic varietals like Caturra and Bourbon, which thrive at the high elevations of this region. Coffee from the area is often referred to as “Matambo Relationship Coffee”, because the El Desarrollo group combine and process members’ coffees based on cup quality.

If brewed on a commercial espresso machine, Eddie recommends the following recipe:

  • Dose: 20-22g

  • Yield: 46-52g

  • Time: 26-32 seconds

For our filter fans we have the Ethiopia Boji Kochere Washed. Situated in the Kochere woreda of the Southern Nations, Nationalities and Peoples Region, the Boji washing station lies around 25km from the town of Yirgacheffe, in the village of Chelelektu. This region is known for producing outstanding coffees - and this lot is no exception to the rule.

With approximately 500 smallholders, all farming around 1 hectare of land each, farmers deliver their freshly picked cherries to the washing station where they are sorted for under ripe, ripe and overripe cherries before being de-pulped. After this, the coffee is fermented and left for 8-12 hours in water for the mucilage to be broken down by bacteria - giving the refined, floral and intense flavours associated with the area. After this, the coffee is washed and placed to dry on raised beds for 10-14 days, until 11% moisture is reached.

With a rounded creamy body and bursting with notes of juicy apricot and elegant jasmine, this coffee has been the house single of choice at Sensory Lab stores for the past few weeks. We’re sure you’ll also keep coming back for seconds once you try it at home.

Eddie recommends the following ratio for an outstanding filter:

  • Dose: 12g

  • Yield: 200ml

  • Time: 2-2 ½ minutes

We hope that you love experimenting with this month’s stunning feature from Eddie and the team at Sensory Lab. Seamlessly combining coffee and science, we can’t wait to see what they come up with next.


Insta: @sensory_lab

Visit Sensory Lab in Melbourne’s CBD:

  • 297 Little Collins St

  • Level 1 David Jones, 310 Bourke St

  • Shop 1, 30 Collins St

  • Rialto, Shop 9, 525 Collins St

  • Or at 2B, 706 Lorimer St, Port Melbourne

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Uncommon Coffee for the Common Good


Sipi Falls Co-Op (Espresso Roast)

Young Blood Filter Blend

For anyone who has ever visited the area, it’s undeniable that the Mornington Peninsula is one of Australia’s most beautiful regions. Located just an hour out of Melbourne’s CBD, the Peninsula is home to pristine beaches, world-class wineries, spectacular national parks… and delicious specialty coffee, thanks to Commonfolk Coffee.

Commonfolk was founded in a massive tin shed in the Mornington Industrial Estate about six years ago. From day one they’ve been obsessed with roasting the finest coffees in the world and serving them to their customers, community and industry.

We’re super excited to bring 3000 Thieves members our first ever feature with Commonfolk, curated by Co-Founder Sam (aka “the Badger”) Keck and Head Roaster Tommy Terlaak. But it’s not only stunning coffee you’ll experience this month; you’ll also see how Commonfolk is so much more than just a roastery.

We chatted to Sam about Commonfolk’s social and environmental focus. “We run an initiative called ‘The Cup That Counts’, which has donated 20c from every coffee we’ve ever sold,” explains Sam. “Our staff also generously donate their tips and volunteer their time to run regular fundraisers (we really do have the most incredible team)! To date we’ve contributed over $100,000 towards sustainability in coffee.” This includes funding the Zukuka Bora Coffee Company in Uganda, which has directly impacted over 20,000 people and reinvigorated the specialty industry in Mt Elgon.

Commonfolk have also supported vocational training for unemployed youth on the Mornington Peninsula through HomeGround, an independent social enterprise café. And if that weren’t enough, they’ve also become a cultural hub, partnering with local artists in their very own “Commonfolk Studios”. It’s no surprise that they were crowned the Mornington Peninsula Business of the Year for 2018!

And it’s not just Commonfolk’s initiatives which will impress - this month’s coffees are also sure to knock your socks off. For our espresso fans, we have the Sipi Falls Co-Op, from the Zukuka Bora Coffee Company in Mt Elgon, Uganda. With notes of cacao nibs, cocoa butter and apple strudel, it’s sure to keep you coming back for a second (or third) cup! The Commonfolk team recommend the following recipe:

  • Dose: 24g

  • Yield: 48g

  • Extraction time: 30-32 seconds

For our filter lovers, we have the Young Blood Filter Blend (Worka Fully Washed / Konga Natural Gedeo Zone, Yirgacheffe, Ethiopia), with notes of plum, peach and lemonade. It’s so good, you’ll want to share it around - so why not try brewing coffee for two on a Chemex:

  • Use an 8 cup Chemex paper filter

  • 30g of ground coffee

  • 550-600ml of filtered water (just off the boil)

  • Brew for 4-5 minutes

  • If you want to scale down to a smaller brew, use a 6:100 coffee to water ratio

We hope that you’ll love this month’s incredible feature with Commonfolk Coffee - we’re sure you’ll feel a little bit of the common good with every sip ;)

Visit the Commonfolk Coffee Company café : 16 Progress Street, Mornington, VIC 3931

Instagram: @commonfolkcoffee



Spring is in the Air

Industry Beans


Seasonal Blend - Spring (Filter and Espresso Roasts)

When you think of springtime, a few key themes instantly come to mind: fresh flowers, lots of colour and new beginnings, just to name a few. This month we’re very excited to bring you Industry Beans’ brand new Seasonal Blend, especially developed for spring drinking. It so perfectly embodies Melbourne springtime that your winter blues will soon be a thing of the past.

Having created a delicious new spring menu with a seasonal focus, there’s never been a better time to visit the Industry Beans café on Rose St, Fitzroy. Their new offering is more than just brunch: it’s a full gastronomic experience. This includes brand new dishes and coffee-inspired products, partnerships with local producers, and of course, the Industry Beans Seasonal Blend - Spring.

The blend is the brainchild of Steve Simmons (Co-founder & COO) and Olmer Bollinger (Roaster & QC Manager). “We created the Seasonal Blend - Spring to represent the seasonality of coffee and also the flavours that we associate with the specific change of season,” explains Steve. “In Spring, we think of acidity, zest, freshness and floral complexity: something that is vibrant yet delicate, something that is very lively. We wanted it to embody the changes of colour and life in the natural surroundings.”

The team have paired Shakiso Guji, Ethiopia for a clean, tart acidity, lingering honey sweetness and high floral notes, with El Tambo, Colombia for notes of stone fruit, red apple and citrus. Together they provide a long sweetness and acidity with great clarity, which allows the more delicate floral notes to shine through.

If brewed on a commercial espresso machine, the team recommend the following recipe:

Double Espresso:

  • Dose: 19g

  • Yield: 38g

  • Shot time: 26-28 seconds

  • Water temp: 93°C approx

Alternatively, if you’re a filter lover, why not try this AeroPress recipe:

AeroPress (Inverted Method):

  • Dose: 15g

  • Water: 30ml / 30sec bloom, agitate to saturate coffee

  • Fill to 220ml

  • At 1:20 minutes flip and press (total time approx 2 minutes)

In addition to a stunning new menu and blend, the team have opened a second café: Industry Beans Lt Collins, in the heart of Melbourne’s CBD. “It has a completely different atmosphere to our Fitzroy flagship, but we love the design and the new set of customers it has introduced to the Industry Beans brand,” explains Steve.

The team have also launched the Industry Beans café app, allowing customers to order their coffee ahead of time or pay in-store, with a rewards program and all-in-one payment system. And if you need any brewing gear, accessories or last-minute coffee, Industry Beans are also now offering FREE shipping across Australia, and free express shipping to customers in Melbourne via their online store: industrybeans.com

We hope that you love the transition into spring with this stunning Seasonal Blend from Industry Beans. It’ll give you a spring in your step in no time!

Visit the Industry Beans café and roastery:

3/62 Rose St, Fitzroy VIC 3065

Instagram: @industrybeans


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