The Coffee.

This weeks blend:

50 % Brazil – Moreninha Formosa – Natural Process
25 % El Salvador – El Cerro – Washed
25 % Guatemala – Santa Clara – Washed

Roasted a touch lighter to bring a brighter acidity to the cup, clean and balanced with hazelnut sweetness and notes of cherry and plum in the finish…

And Ben:

http://www.au.timeout.com/melbourne/restaurants/features/1005/meet-the-roaster-ben-toovey

There will be no changes to the food menu this week and we have left the chipotle mashed eggs for one more week. Should it go on the menu permanently? Those that tried them recommended they do. All will be revealed next week.

Our seasonal coffee blend has changed. Ben from Genevose has been roasting various flavour profiles for us and we have settled on a blend of 3 Arabica beans.

They hail from Panama, Brazil and Costa Rica.

Ben describes the coffee as “A rich and silky bodied espresso with a dark cocoa aroma, citrus acidity up front, and a lingering sweet finish…”. We just think it is sensational out of the New Wega Concept.

We are also waiting on our delivery from Daylesford and Hepburn Mineral water to arrive. Some more new and exciting things to play with. Stay tuned.

Ben at Genovese has been tweaking our espresso beans.

The current blend is 40% Panama – Caffe La Eleta / 40% Brazil – Fazenda Barreiro/ 20% Guatemala – Las Nubes

Hope you enjoy.

The New York Times describes it as ” a high tech single cup coffee machine”

How it works: The barista doses coffee grounds into a basket, pulls down a  clamp that seals a plastic tube against the basket, then pushes a button to start a preprogrammed brew cycle with three stages (the Trifecta), preinfusion, turbulence and press-out. After the tube fills with water, the coffee is agitated with an air jet –  to facilitate extraction. Every stage is programmable.

We will be rotating several single origin beans roasted by Genovese. Currently we are using a San Emilio from El Salvador.