Motobean Roasters - Always experimenting and evolving.

It’s been four years since we’ve caught up with the talented gang over at Motobean Roasters! Since then, lots has changed. They quickly outgrew their original location, in the Victorian small town of Malmsbury, and took over a much larger space in the town of Ravenhall.

Still staying true to their love of experimenting, Motobean has developed an impressive Single Origin program and is constantly blending and fermenting to come up with unique results. Their efforts haven’t gone unnoticed. Motobean coffee has been celebrated across the country – you can find it everywhere from Sydney cafes to being used in coffee competitions.

While their new(ish) location is much larger than the original, they’re still growing and expanding. In twelve months they plan on opening up a tasting room on their property. So make sure you’re checking their Instagram for opening announcements and pay them a visit when they do. In the meantime, we have two exceptional coffees by Motobean for you this month – a filter from Burundi and a perfect go-to espresso. Enjoy!

@motobeanroasters

www.motobean.com.au

THE INTERVIEW

This month we caught up with Motobean’s very own Sean Joseph to see what they’ve been up to over the past few years, learn more about the coffees they’re roasting these days and discuss what industry trends they think are going to blow up!

It’s been a few years since your last feature – what’s been happening at Motobean since 2021?

Motobean has grown significantly since 2021. We’ve upgraded our roaster to a S35 Loring. Also, our range of single origin coffee, with a particular emphasis on fermented coffees sourced directly from the farm, has expanded. This has led to us focusing more on fermented coffees which have been proven to be very popular both here in Australia and overseas.

Has the Motobean team grown or changed in any big ways since we last caught up?

Yes! In 2021 we had only three people working for us and we now have nine, which includes three sales reps and two roasters. The team we have now has amazing experience in the industry both from a roasting perspective and a quality perspective so we feel very lucky to have them on board.

How has your approach to roasting evolved in the last few years?

With our new roaster, The Loring, we have been able to produce a cleaner and higher quality roast than previously. We have also chosen to stick with the same high quality beans – especially over the past year due to the shortage of beans and price increases. We’ve been lucky to be able to lock these beans in and not compromise our quality!

How do you source your coffee beans and what do you look for in the beans you use?

We work with several green bean suppliers here in Australia. For our house blends we have a certain cup score we like to reach and only select coffees that showcase the best qualities of each origin, varietal and process . For our singles we look for more unique microlots that offer the end user a choice between high quality traditional tasting coffees right through to polarising fun and exotic coffees some of which we source direct from farm!

What are you looking forward to in the coffee industry at the moment? Any cool trends we should keep our eye on?

I like the way coffee fermentations and processing methods are changing and evolving. At Motobean we are always keen to try these new methods and share these with our customers. We have had loads of fun experimenting with blending traditional coffees with fermented coffees. Coming up with coffee that tastes like a cinnamon donut or chocolate bounty, and we are looking for more blends to introduce in the future.

THE COFFEE

Espresso Blend

The reaper

Introducing your new favourite go-to espresso roast by Motobean – The Reaper! A delicious blend of Brazil and Colombian beans roasted between a medium and a dark profile. You will get tasting notes of dark cacao, caramel and nuts. The suggested recipe below will ensure that you get a smooth, strong, bold flavour with low bitterness and a nice sweetness to the palate. Perfect with milk or on its own.