Humming Like a Well-Oiled Machine

Motobean Coffee Roasters

Motobean “Racer” (Espresso)

Brazil Ipanema Premier Cru “Peach” (Filter)

Calling into Motobean’s roasting facility in Malmsbury at the foot of Victoria’s beautiful Macedon Ranges, a visitor is left with two bold images - lovingly restored vintage motorcycles and the glorious smell of perfectly roasted coffee.

Lachy Evans, Head Roaster, Green Buyer and Barista explains the unique pairing of the mechanical and artisan coffee. “To provide an amazing cup of coffee you have to care about and consider everything from bean to machine. That includes everything along that chain. From the team growing at the place of origin, to roasting, to the skill of the barista, to the final cup… it’s all critical.”  A good example of this philosophy is captured by this months’ filter coffee. “We have a great relationship with the incredible people at Ipanema Coffees in Brazil – it takes years of planning, innovation and hard work to produce something as special as their Premier Cru Peach.”

Evans like to call the links in their coffee chain a “caffeinated relationship” which extends to customer also. “We have attracted a following of people…a community really, that appreciate specialty coffee. They’re interested in where their coffee comes from, the story of the farmer and the tasting notes of our roasted product.”

Dig deeper into Motobean’s tool kit and you’ll also find a group of people that really care about the community they are a part of.  The team have gotten involved in a program of barista training workshops with local community houses and are reaching out to local secondary schools to train young people starting out a career in coffee. Evans says, “It’s great that coffee and the coffee industry can provide opportunities, it doesn't discriminate - anyone can give it a crack!”

For this month’s Espresso blend, Motobean have selected “Racer” – inspired by long nights in the garage this one is a “super punchy” blend with notes of dark chocolate. Racer is a 50/50 blend of Brazil Verventez pulp natural and Colombian Popayan Munchique.

Evans adds that Verventez is a coffee close to their heart, with farm owner Pedro Garbarra Textiera a frequent visitor to Motobean.  “Pedro is passionate about bringing amazing coffee to his region of Brazil and has demonstrated a commitment to reducing yields to allow a much higher grade of coffee,” says Evans, “Pedro also loves a beer, so we get along great!”  If brewed on a commercial espresso machine Evans recommends:

·       Dose: 22g

·       Yield: 40g

·       Extraction time:

·       First Drop: XX seconds

·       Full extraction: 30 seconds

For filter fans, Brazil B65 Microlot “Peach” produced by Ipanema coffees from their Rio Verde farm which is part of their ‘Premier Cru’ program.  The estate is surrounded by 900 hectares of forests including environmental protection areas and 51 springs. Ipanema’s coffee fields are spread over more than 650 hectares.  Among its 69 Terroirs of Fazenda Rio Verde, Ipanema chose the best 32 to be part of the Premier Cru. The varieties are limited to Yellow Catuai, Yellow Bourbon and Red Acaia with minimum altitude of 1,000 meters.

Evan’s believes that Premier Cru is revolutionary in the way that the coffees are branded by tight flavour profiles. Historically, process and varietals have been key in the way in which coffee is labelled.  Ipanema cups every lot and based on the inherent characteristics of the bean they are label with specific batch flavour identifiers hence, the lot ‘Peach’. The overall idea is to be able to collect enough data to predict the way in which a coffee will taste before, during and after the harvest by measuring weather patterns. Understanding each different terroir, coffee varietal and process method.

For the filter method Evan’s recommends an aeropress.

·       Kettle set at a 78c

·       15grams of coffee

·       Add 200ml of water, stir for 45 seconds, put the aeropress together & invert

·       Let sit for another 30 seconds, followed by a 15 second plunge into the cup

·       Total brew time: 1:45

We hope you’ll love this month’s selections from Motobean as much as we do.  As for Evans and his team, they’re off to Brazil again soon to expand their every widening circle of “caffeinated relationships.” Shame they can’t take the motorcycles with them!

Visit the Motobean roastery & cafe:

50 Clowes St, Malmsbury VIC 3446

Check out their website:

Instagram: @motobeanroasters


Pulling all the right strings

The Little Marionette Coffee Roasters

House Espresso (ESPRESSO)

Pura Cepa Project, Sunda Fermentus Naturalis - Indonesia, Papandayan, West Java (FILTER)

A marionette is a puppet controlled from above using wires or strings depending on regional variations.

Self-confessed coffee nerd Ed Cutcliffe is the puppet master pulling all the right strings at Sydney-based The Little Marionette.  What started as a one-man show in a tiny facility in Sydney’s Inner West has grown to be a global production, supplying the finest hand roasted coffees to some of the most discerning restaurants, patisseries and espresso bars in Australia and beyond.

Cutcliffe and his growing team scour the world’s best coffee growing regions to bring The Little Marionette customers the finest beans from small, naturally processed lots; never compromising on quality.  Customers have responded with rave reviews and the once tiny troupe is now supplying over 5 tons of beans each week.

Cutcliffe and his team have grown The Little Marionette organically, relying on word of mouth and strong work partnerships to spread their story.  Training and coffee knowledge are also critical parts of The Little Marionette ethos which drove the recent opening of Kippaloo in the Sydney suburb of Surry Hills.  Part Espresso Bar, part training facility, Kippaloo will keep fans happy and “insiders” across all the latest developments in quality coffee.

For this month’s Espresso blend, Cutcliffe has selected their House Espresso - a crowd-pleaser with a creamy caramel mouth feel with notes of milk chocolate, roasted almond, seasonal fruits and a balanced citrus acidity. If brewed on a commercial espresso machine Ed recommends:

  • Dose: 24g in

  • Yield:  38-40g

  • Extraction time:

  • First Drop: 6-7 seconds

  • Full extraction: 30-32 seconds

For filter fans, Pura Cepa Project, Sunda Fermentus Naturalis from the Papandayan Mountain region in West Java fits the playbill perfectly. This beautiful coffee boasts a complex mix of light berry, spice and almond aromas. Red apple skin, elegant berry, crisp orange, clean citrus acidity and chocolate notes with a lingering rose aftertaste complete a command performance.  If brewed on a Hario V60 Cutcliffe suggests:

V60 – pour over method

  • Dose: 14g

  • Yield: 200ml

  • Extraction time: 2 minutes 45 sec

We hope you love this month’s production from The Little Marionette as much as we do.  We’re pretty sure true coffee lovers will be on their feet calling for an encore!
Insta: @littlemarionette

Visit The Little Marionette in Sydney’s Inner West:

26D Mansfield St, Rozelle NSW

Or at Kippaloo, 10-14 Waterloo St, Surry Hills NSW

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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