Coffee. To some it is simply a hot beverage, but to others it’s a life source – a miracle elixir that wakes us from our slumber and tastes like nectar of the gods!
So for the coffee lovers out there, I’m sure you’ll agree that there’s nothing worse than ordering your morning brew from a cute barista and ending up with a watering, foamy, bitter mess.
So to help you avoid having to cry into your KeepCup, We’ve put together our list of Brisbane’s Best Coffees. Please remember that this list is by no means definitive – there are so many places in Brissie serving up great coffee that we could have included about another 20!
Located on Wandoo St in the valley – Bellissimo often has a small queue out the front waiting patiently for their cup of jo. They roast a huge selection of…
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We have exciting news and wanted you to be the first to know:
Bean Brewding has a new website!
You can now find us at www.beanbrewding.com.au
Please update your RSS reader and subscribe via email to continue to get the latest reviews on coffee shops, coffee beans and coffee things.
Why are we moving?
There are the obvious reasons: our new website looks great on all mobile devices and it better showcases our photography and information. And then there are the exciting reasons!
- We’re providing a Coffee Shop Locator to help you find cafés and roasteries that we’ve visited and then read the review.
- We’re looking to make our Coffee Tours a regular feature on the Brisbane coffee landscape. Soon the new site will enable you to access details and make reservations.
What you need to know
Website address: www.beanbrewding.com.au
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(scroll down the page, it’s on the right-hand side)
Contact us: www.beanbrewding.com.au/contact-us/
Bean Brewding’s Flavour of the Month for May, or more affectionately known as our Flavourites, include:
Cup Coffee Roastery
We love hanging out at the Cup Roastery at Woolloongabba. The coffee is always sublime, the staff always delightful and there’s always something new being tested, talked about or tried. We sipped on a triple treat of Kenya Kangocho AA, organic Bolivia Illimani and organic Brazil Ambiental Fortaleza poured through a Kalita Wave.
With Evo in short walking distance it means one bean can combine chores and coffee. The wonderful warm weather in May saw many a trip with the hound to School Rd, Yeronga. The iced lattes have been a real treat for me … Oh and the bucket of water for her!
Dovetail on Overend
It’s amazing how after a ‘review’ visit, we find ourselves drawn like iron filings to a magnet over and over again. It could be the pleasant surrounds, the relaxed atmosphere, the warm welcome or the smoking Uncle Joe’s coffee. We have all bean back separately and combined to chat, chill and caffeinate.
Guest post by Emma Crameri, Gustoso, http://www.gustoso.com.au/blog/
Coffee isn’t something you’d usually associate with football, but did you know that Brazil has been the world’s largest producer of coffee for the last 150 years, currently producing about a third of all coffee. So you’d think the Brazilians would know a little bit about drinking coffee.
The coffee beans were brought into Brazil in 1727 by a Portuguese settler Francisco de Mello Palheta. He is said to have smuggled the beans in a bouquet of flowers. The beans came from French Guyana and the first coffee plantation was started in the Mogiana region which is a border area of South Brazil.
Brazil is the second largest consumer of coffee and is predicted to surpass the United States in the mid-2010s. The coffee grounds are concentrated in four major producing states: Minas Gerais, Paraná, Espírito Santo, and, of course, São Paulo.
A good Brazilian coffee has a relatively low acidity, and exhibits a nutty sweet flavor, often bittersweet with a chocolaty roast taste. Most Brazilian coffee is dry processed (unwashed and natural).
Cafezinho is the typical coffee preferred by all Brazilians. The coffee is served everywhere across the nation and most Brazilians prefer drinking it in small cups all through the day. It is a small, intense, and most of all, very sweet shot of black coffee. Espressos or carioca are also common.
You’ll hear the phrase ‘você quer um cafezinho?’ (do you want a little coffee?) in cafes and as a way of welcoming someone into a Brazilian’s home.
Frank Sinatra said it best when he sang, ‘They grow an awful lot of coffee in Brazil.’ Will you be drinking coffee while watching The World Cup?
The Jacu bird may be endangered but you are in no danger of bad coffee at Jacu Espresso in Norman Park. Although located at the busy intersection of Bennetts Road and Macrossan Avenue, you don’t seem to notice the traffic once inside, even in peak hour. There are plenty of re-used materials in the furniture and decor making for great photography. Locals enjoy the coffee and unpretentious breakfast menu with home-baked goods… we had to indulge.
On our quest for Brisbane’s best shlong we had a couple of tweets giving the thumbs up for Jacu’s version. So to begin, it was three shlongs made on a single origin washed Rwandan from Veneziano Coffee Roasters. Our host Tom told us to expect syrupy plum and peach flavours, he was not wrong on the syrup … delightful. A great looking crema from the La Marzocco Linea added to the enjoyment.
If you like your milk-based coffee Jacu offers the Veneziano Bella Vita blend and Scenic Rim 4Real Milk. South of Beaudesert the milk is fresh and only delivered within 2 hours of the farm, comes from pasture-based cows and is unhomogenised. The blend is part Ethiopian beans and adds a juicy, fruity taste to your espresso.
Up next was a treat from Panama Silvia poured through a V60. Tom served up a Geisha sourced by Ninety Plus and roasted by Veneziano. Ninety Plus coffee consistently receives scores of 90 plus on the 100 points scoring system. Some Geisha’s can be all talk and no walk … this one walked us to the moon! Tom uses a higher dose in his pour over recipe to bring out more body and opacity. After tasting you won’t need another coffee, this one is to savour. Even a devoted latte drinker will love it.
The Jacu is a pheasant like bird that has the talent to find the best coffee beans then sh*t them out. However, the name Jacu has a clever subtext based on Tom and business partner Greg Pocock’s past experience in life and coffee shops … you’ll have to ask to find out! With Tom receiving mentoring from Veneziano’s best, the coffee is only going to get better at Jacu Espresso in Norman Park.
We score 8 beans.
After finding a drip filter coffee machine at the back of the office cupboard I asked myself ‘can you make great coffee in a drip filter coffee machine?’ My memories of drip filters in the office are of stale, bitter and extremely hot coffee. I inspected the Sunbeam Aroma Coffee 10 thought about the method of which it brews coffee and concluded it’s not much different to the pour over method.
This was my plan:
To buy specialty coffee roasted for filter, use a similar grind, contact time and coffee to water ratio as the pour over method. I also decided to employ the smarts of the Clever Dripper and steep the coffee for a bit. I stopped in at The Odyssey Project and told the roaster of my crazy plan. He gave me the thumbs up and a bag of single origin Ethiopian Limu beans roasted for filter. He showed me his drip filter machine he uses and I gained confidence I was going to make great coffee.
Here are the numbers:
30 grams : 415 grams ( 1 : 13.5 )
Yield 375 grams
Grind medium to coarse
This is what I did:
- Loaded my burr grinder with the coffee beans, set the dial to 18 for a medium to coarse grind.
- Switched the coffee machine on and poured about 3 cups of water into the chamber – I left the basket and paper filter out because I just wanted to heat the equipment up. I put the glass carafe in it’s position onto the hot plate so that it would also heat up.
- When it finished expelling all the water into the carafe I put the basket and paper filter into the machine and poured in about 1 cup of water into the chamber. This time I wanted to put some water through the paper to remove any impurites. When the chamber was empty of water I emptied the carafe. I did not return the carafe to it’s position.
- Next I tipped 30 grams of the ground beans into the filter and made sure it was level. I then poured 390 grams of water into the chamber and closed the lid. The machine started to pump water onto the coffee and I waited for 1 minute to steep. After the minute I returned the carafe to it’s position on the hot plate which then allowed the water to drip into the carafe. The dripping lasted for 3 minutes in total until all the water had emptied from the chamber.
- I took the carafe off of the hot plate so the coffee did not get any hotter.
My preference always with any filter method is to wait at least 10 minutes before drinking to let the flavours develop. I was a little nervous that this might have all been in vain but I shouldn’t have been. The coffee was like any great V60 or Kalita Wave – delicate, tea like and had a maroon transparency in appearance. Success!
To sum up, use quality specialty filter roasted coffee, get the grind right, weigh the grind and the water, control the contact time. Try it yourself to answer the question ‘can you make great coffee in a drip filter coffee machine?’ Let us know what you think through @BeanBrewding or leave a comment below.
Bean Brewding’s Flavour of the Month for April, or more affectionately known as our Flavourites, include:
With the warmer weather still lingering in April, the wonderful blend on offer at Grindhouse was also available as cold drip. What a delightful drop … one bean had milk at the ready but no need, the black version hit the spot. Grindhouse, in some ways, is still a ‘hidden’ gem. A great place to chill or meet for business … the service is always friendly and the coffee always great!
It was great to be back in Brisbane and close to some great espresso choices (someone’s bean to NYC). Heading back from the ANZAC Day service, exiting the train for an early morning coffee at Nessun Dorma was an absolute must … first there as the doors swung open. Great coffee … still!
Every time one of the Beans and his wife travel to Sydney, the tiny Workshop Espresso bar on George Street is always a must-visit! Serving up a wide range of Toby’s Estate beans, the vibe is pumping and there is always a swarm of CBD workers lining up for their lattes, piccolos, plus a sweet treat or two.
A second flavourite on one bean’s recent Sydney trip was Single O, who passionately roast their own beans and then meticulously produce amazing coffees and a range of meals! Although the Bean and his wife only had a piccolo and a shlong on one of their Kenyan single origins, the taste was worth the trek to Surry Hills. Considering the barista was weighing every single pile of beans destined for the group head as he was making coffees … well, enough said really.