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Square One Coffee Roasters

BRAZIL BOBOLINK PIRAPITINGA VALLEY (ESPRESSO ROAST)

BRAZIL BOBOLINK SERRA DO CIGANO VALLEY RESERVA (FILTER BLEND)

We’re excited to reintroduce Square One Coffee as August’s featured roaster.

Since its inception in 2014 Square One has developed an outstanding reputation for consistently supplying amazing coffees to some of Melbourne’s top high-volume cafés, including Higher Ground, The Kettle Black, and Top Paddock. For this month’s featured coffees, we chatted with Elika Rowell - Head Roaster and Green Buyer, about Square One’s social and environmental collaboration with Fazenda Ambiental Fortaleza (FAF Coffees) in Brazil.

“FAF are doing an amazing job in Brazil. Led by Silvia Barretto, her husband, Marcos Croce, and their son, Felipe Croce, the family produces coffees that are consistently high in quality and don’t taste like typical Brazilian beans. They have a very unique project called Bobolink from which both of these coffees come.

Bobolink coffees are all family produced and conform to FAF’s “triple bottom line” business model – that emphasizes balanced rewards for “people, profit and planet.”

The Bobolink coffees are grown in one of the highest producing regions in Brazil. With altitudes ranging from 1000-1400 meters, this coffee is all family farmed on small plots of land. According to Elika, “Instead of treating coffee as a homogenous product, they focus on smaller lots and harvesting unique flavors. This includes a network of farmers working together and exchanging information in order to innovate, evolve, and produce some of the most special coffees in the world. Their philosophy is to achieve the highest quality out of each bean while taking into account social and environmental responsibility.”

And it’s not just Square One’s ethical sourcing initiatives that will impress - this month’s coffees are also sure to blow your taste buds away. For our espresso fans we have Brazil Bobolink Pirapitinga Valley - with notes of chocolate, plum and honey. Elika recommends the following recipe:

ESPRESSO

Dose: 21
Yield: 46
Extraction time: 28-32secs

For our filter lovers we’re featuring Brazil Bobolink Serra do Cigano Valley Reserva with some beautiful cherry, peach and cream notes. The Serra do Cigano Valley and wet mill sits in the mountains bordering the states of São Paulo and Minas Gerais. Try these recipes for your filter blend:

V60:

  • 15g coffee: 250g water: Total contact time 2:45 minutes. Bloom 45g with agitation until at 30 sec add the rest of the water in a steady stream. Finish with two stirs.

AEROPRESS:

  • 12g coffee: 200g water: Total contact time 1:25 min. Use a finer grind than you would with a v60. Traditional Aeropress method. Bloom 40g water with quick agitation. Add the rest of the water straight away. Cap with inner chamber. Start pressing at 50 seconds. Aim to complete press by 1:25min.

We love the fact that this month’s head roaster Elika Rowell, and the leader of FAF Coffees in Brazil, Silvia Barretto, are both pioneering women in the coffee industry. Each is blazing a path in a typically male dominated field, and we are all the better for it. And so is the coffee. Enjoy!

 

Visit Square One Coffee Roasters: 58/76 Stephenson St, Cremorne VIC 3121

 https://www.squareonecoffee.com.au/

 

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Twin Peaks – A Cult Classic

Wood and Co Coffee Roasters

ESPRESSO AND FILTER:

TWIN PEAKS BLEND, HUILA, COLOMBIA AND YIRGACHEFFE, ETHIOPIA


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.

Preparation:

ESPRESSO:

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

FILTER:

� 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.

Enjoy!

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You never forget your first love!

First Love Coffee Roasters

RUSTICA SOURDOUGH/ FIRST LOVE COFFEE – THE POLAROID, HOUSE BLEND

(TANZANIA MT. MERU, PERU SAN IGNACIO AND CAPRICORNIA BRAZIL)


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!

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