Clark St Coffee Roasters
WALLFLOWER ESPRESSO — FINCA VALERIO YELLOW HONEY COSTA RICA, FINCA VALERIO WHITE HONEY COSTA RICA, FINCA BUENA VISTA NICARAGUA (ESPRESSO ROAST)
ETHIOPIA MELKALATI GUJI NATURAL — DARI KOJUWA, GUJI, ETHIOPIA (FILTER BLEND)
In a city obsessed with great coffee, Clark St Coffee Roasters always finds a way to stand apart. Like an elite athlete, Clark St Coffee just somehow always seems to be that one or two steps ahead of the field. Perhaps it is down to the vision of founder Melissa Floreani, or her inspiring team of Killian Blumstein – Jones as Head Roaster and Emanuela (Manny) Fusinato as Head of Coffee Quality. Whatever their secrets are, we’re pretty sure we know one of them: attention to detail.
Everything, and we mean everything, about Clark St Coffee is in its place, every nuance, every element of great coffee is thoroughly thought out. Immaculate industrial design, compostable packing, sustainable sourcing, smart coffee transportation throughout the supply chain without cardboard and virtually no plastic, and of course, outstanding roasting are all hallmarks of Clark St Coffee. And the results at the finish line? A clean, sweet roasting style that always produces a consistently amazing drinking experience.
Over many visits since their founding in 2012, we’ve always been astounded with Clark St’s operations – and our recent visits have been no exception. Melissa and the team have just completed a beautiful packaging and branding re-design and been driving the operation to near 100% sustainability in everything they do and produce. The re-design is influenced by the shipping feature of the coffee supply chain – ‘plimsoll line’ device which is used on container ships to monitor loading weights. The colours used in the design are inspired by ships and containers.
“This area of the supply chain doesn’t get that much attention but it is an integral part (particularly for Australia) that is full of rich visuals to explore.”
Combine this with their focus on industry educational and cupping events and you come away with a sense of leadership that is second to none. All of that focus, all of that training, and all of that obsessive attention to detail – you just know – that the coffee you are about to drink is going to be something very special indeed.
For this month’s coffee, Melissa, Killian and Manny have selected a Central American espresso roast and an Ethiopian for our filter roast.
Notes: Juicy, raspberry, pineapple and treacle. Wallflower is as a bright, sweet and fruit-driven espresso coffee that provides a distinction from Brazil driven blends like Mastermind. The inspiration for Wallflower has always been to highlight the fruity characteristics of these Costa Rican coffees. This unique combination of origins delivers an espresso blend for those looking for a unique coffee that works both as espresso and with milk.
If brewed on a commercial espresso machine, Manny recommends:
Dose: 22 grams
Yield: 54 grams
Extraction time: 30 sec
Dose: 20 grams
Yield: 50 grams
Extraction time: 30 sec
ETHIOPIA MELKALATI GUJI NATURAL
Notes: Creamy, chocolate, stone fruit and spice Ethiopia is one of those iconic origins for coffee and this Grade 1 Natural Process is a great example of coffees from the Guji region. Ethiopians are a great way to open your eyes to the potential of specialty coffee that moves beyond the simple caramel and nut flavours. Ethiopians like this remind us that coffee is a fruit! This is a coffee that we know new and existing 3tt filter drinkers will love.
Dose: 12 grams
Yield: 250ml of water
Brew time: 4-5 minutes
We are sure 3tt subscribers will love our selections this month from Clark St Coffee Roasters – whether you are an espresso or filter lover, these coffees will absolutely impress! Enjoy!
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