BlogTRONix Maximus
Not Espresso But its Especially Made for You!
May 20th, 2009
….. drip filter, pour over, paper filter, gold filter, hand poured drip coffee, cloth filter, its all much in the same branch of coffee making.
….. at WHC over the past few months we have been banging some awesome brews out of our very popular GOLD FILTER.
….. we prefer to use the swiss gold to make our drip because of the purity of the gold plating and it imparting no flavour taints to the coffee itself.
….. so how do we do it? well quite simple, we are using 20 grams of coffee per cup and pouring 300 ml of water over the compacted bed of grounds in our swiss gold filters, we measure the temp via a digital thermometer and we brew at 88.9 degrees which from our extensive testing seems to be the goods for light roast coffees, we brew at 91 degrees C for espresso roast FYI, its also particularly interesting to pay attention to just how slow and the method we use to pour, we are currently getting some nice results from pouring very slowly, we get an increased amount of body extracted into te cup! we are also finding that pouring directly into the centre of the filter and not moving from that point aids in repeatability and an even extraction of coffee.
….. the current brew method we are using takes some time and patience by the barista to make, please ask for its availability as we use it strictly fresh and it runs out quick due to the small quantities we buy.
….. the boys at MECCA have sourced some of the finest small lot coffees for us, from cup of excellence to many small lot auction-won estate offerings, some of the more memorable have been the natural processed nicaraguan through to every-one’s fave the misty valley yirgacheffe, recently we have had some inspired cups from the Columbia agua azul but this week its all about BELOYA, our delivery went in one day with a lucky score of WHC clientele and the days staff singing the praises of the coffee worlds 08 pick-of-coffees “the beloya”.
….. a simple cup, with intense tart-acidity, a hefty after taste of citrus fruits, light berry and a touch of almond, exquisitely balanced and mouthwatering-ly refreshing!
….. i just hope reuben (the mecca roastmaster) has some more beloya for me, we ran out already! good news is that we have to look forward to the ARICHA, which when cupped 6 months ago out-performed even the now infamous BELOYA!
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- BC
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- The Dripista
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- Matty
Hi, outgoing posts there
thank’s recompense the intriguing advice
Hi, Congratulations to the site owner for this marvelous work you’ve done. It has lots of useful and interesting data.
Good Day Gentlemen,
I have been researching the CUP OF EXCELLENCE organisation as per your suggestion.
From preliminary research it really seems to be a valuable developement. Now correct me if I’m wrong but seem to really place the emphasis on quality.
Since the beans are bid upon at auction, there is a great incentive to produce a quality product- whereby the best beans are rewarded by attracting a high lot price. So, the buyer ‘wins’ with a quality and tested product, and the seller/grower is rewarded by a price commensurate with the quality.
Is the beloved BELOYA a COE (Cup Of Excellence) bean? Or is it a different private estate auction?
I’m currently researching the whole “fair trade” issue with regard to coffee, but as of this stage the emphasis seems to be on building community and obtaining a fair price (which I think we can all agree are genuinely worthwhile targets) but “quality” seems to be a somewhat absense phenomenon. This is a little concerning. I will continue my research.
I could go for a gold filter right now.
Bela
One more thing, I also observed the list of participant buyers in the Cup Of Excellence program. I was intrigued that there was only ONE buyer from Sydney, that being Mecca Espresso. There were two other Melbourne buyers also, but only ONE from Sydney. Interesting,
The part that intrigued me further was the large proportion of buyers from Japan.
Now Dom, you are probably in the best position to comment about this: for a country renowned for pushing the boundaries of technology, innovation and “quality”, Japan’s commercial interest in the COE program seems to bolster the programs profile, and in my mind, convince me that the COE program is really onto something. What are your thoughts?
And why is Sydney so slow on the uptake? Do you think its simply a matter of awareness or lack of promotion? Or, on the other hand, perhaps ignorance is a convenient excuse for buying reasonably low-grade (but well priced) coffee beans to create a higher profit margin at the register? Hmmm….
Bela
Bela, I don’t think that Sydney is slow on the uptake, just that the few roasters I know of here are buying CoE lots via Mercanta and probably some other brokers. While I agree it would be good to see some more Sydney based roasters buying direct from CoE auctions, there seems to be a bit of it around town from a variety of CoE country programs.
Time for another Beloya ’spro, thanks Reuben for the awesome roast!