You might notice we do a long pre-infusion before it hits the cup for our house coffee. Sometimes, coffee demands time. Sometimes fresh isn’t best at all. Our New Guinea coffee, after roasting, really comes to life after a three-week rest. Our cold drip coffee filled into glass bottles, tastes compex at 6 to 7 months. A bit like aging wine.
We’ve taken decades to learn how to roast and brew coffee . And your coffee may take a couple of seconds longer than what you expect from those fashionable places. Coffee brewing or roasting is not mantra, nor dogma and shouldn't be fashion. We are always learning.
Our coffee roaster spent the first 9 years of his life in the centre of the coffee growing and processing districts in the Eastern & Western Highlands of Papua New Guinea. From the age of 19, James worked as a barista, roaster, trainer and everything else. He has been fortunate to have had mentors who have had a natural curiosity about coffee and long term experience in the industry. Like a trade, roasting coffee is a skill that is developed through time and collaboration.
Today Show Ch9 on one of the first Barista Schools in Australia. Two articles in the Sydney Morning Herald on cupping coffees and the connection between the barista and coffee roaster. An article in Gourmet Traveller Wine Magazine on wine collection and how to start a cellar.