An Adventure to the Dark Side

Code Black Coffee Roasters

Ex-Wife (Espresso)

Guatemalan Finca Quejina (Filter)

Tucked just off Sydney Road in Brunswick, there’s no denying that Code Black is a Melbourne coffee institution. Set in a darkly dramatic warehouse, the roastery / cafe is simultaneously a laboratory, a workshop and an iconic hub for connoisseurs of the dark art of coffee.

Some may think that when you’ve got a good thing going on, why push yourself? Why change? Well, in Code Black’s case, this notion can’t be further from the truth: it’s been a year of evolution and adventure, with stellar results. Firstly, the team are about to launch a brand-spanking-new website. Tying in with this, we’re very excited to present 3000 Thieves subscribers with their brand new rebranded packaging: a beautiful, revitalised reflection of the coffee in each bag.

But the team at Code Black haven’t just been focusing on a new aesthetic. Archie Chiu, Code Black’s Head of Wholesale, was placed 3rd in the National Brewers Cup earlier this year; while Barista Trainer David Train came 2nd in the recent Southern Region Brewers Cup, having also competed in the Nationals earlier this year at MICE.

For this month’s stunning espresso blend, David has selected the Ex-Wife. “Funnily enough, the inspiration for the name of this blend comes from the first Iron Man film - watch it and you’ll understand why!” he explains. This mouth-watering medium-to-dark blend has been designed with pure sweetness in mind. Served black it’s sweet and viscous, with notes of dark chocolate, roasted almonds, and caramel sweetness.

If brewed on a commercial espresso machine, David recommends:

  • Dose: 20g

  • Yield: 30-35g

  • Extraction time: 27-32 seconds

For our filter lovers, we have the Guatemalan Finca Quejina (Nicolas Ramirez Ramirez). Featuring plenty of sweetness to balance its crisp fruit characteristics, this coffee is a great reflection of Huehuetenango - Guatemala’s best micro lot region. This very special lot was grown on Quejina, Nicolas Ramirez Ramirez’s 43 acre farm. Lying at 2000 metres elevation in Western Guatemala, and harvested between the months of January to April, Quejina lies in a subtropical highland climate, experiencing mild summers and cool, dry winters - ideal for coffee growing. After harvest, the fruit is immediately depulped and then fermented dry for around 20 hours, before being washed three times. The bean is then sun-dried for up to four and a half days. The result is an exquisite filter in the cup, with delicious notes of cooked pear, apple and hazelnut.

If brewed on a Hario V60, David recommends:

  • 15g coffee to 250ml of 96 degree water (1:16.67 ratio)

  • Pour a 30ml bloom, wait 30 seconds, add another 30ml

  • At 1 minute, add 100ml of water over 15 seconds

  • At 1:30 minutes add the final 90ml of water

  • Total brew time of 2:45-2:50 minutes

We hope that you love this month’s coffee journey with Code Black. Every cup will take you on an adventure to the dark side - and we guarantee you’ll keep coming back for more!

Visit Code Black:

  • 15-17 Weston St, Brunswick VIC

  • 119 Howard St, North Melbourne VIC

Instagram: @codeblackcoffee


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