Travelling to meet the farmers who grow the beans that we roast is without a doubt the highlight of our work. Last year our accountant, Jason, spent some time picking cherries with the friendly coffee farmers in Bali.
Every now and then we come across a truly outstanding coffee, one that we just can’t resist buying. These coffees form the Five Senses Reserve Range. This month we feature the Markeda Harrar. With classic blueberry notes you expect from a Harrar, with remarkable middle-tone complexity and luscious body.
Roast profiles change from bean to bean. The right roast profile allows the distinct individual characteristics and nuances of a particular bean to shine. Some coffees express themselves better than others as brewed coffee. Coffee that is roasted for brewing requires a lighter roast profile.
If you’ve ever marvelled at the perfect rosetta atop the flat white that your favourite crack barista serves and wondered how it’s done, here’s an inside peek into the world of latte art…
Welcome to Five Senses, where coffee is not simply a beverage, but a work of art. Our job doesn’t end with securing precious cargoes of the best specialty coffee beans from the four corners of the earth. That’s a great start, which is then complemented by the skill of the Master Roaster and his ability to manipulate roast and blend profiles. The end result is the best possible coffee experience, a ‘masterpiece’ that appeals to your sense of smell, taste, touch and sound.
So take time, touch it, inhale deeply, enjoy our coffee.
Posted By Brigette Paterson :: Tuesday, 09 March 2010 Tags: Cafe brunswick melbourne
You know you’re doing something right when you get a write up on the Melbourne Coffee Review website in your first week of opening. That’s exactly what happened for Melbourne’s new kid on the block, Miss Marmalade, which opened recently in Brunswick.
Posted By Brigette Paterson :: Tuesday, 09 March 2010 Tags: Cafe northbridge
If you’ve wandered through Northbridge recently, you may have stopped to admire the grassy piazza at the corner of Lake and James Streets. You may have even discovered the piazza’s best kept secret, Cnr. Tucked away under the huge TV screen, with tables overlooking the grassy expanse, Cnr. has been serving up outstanding coffee to lucky punters for just over two months.
Posted By Richard Muhl :: Tuesday, 09 March 2010 Tags: homeespressomachine video heatexchange Isomac expobar
Understanding how your espresso machine operates, and the technology it uses, allows you to work with your machine to create consistently brilliant coffee. If you own a heat exchange machine, this video is for you! It’s a short demonstration of some things you can do to ensure an ideal brewing temperature every time you pull a shot. If you’re not sure what type of technology your machine uses, our list might help.
Posted By Shaughan Dunne :: Wednesday, 17 February 2010 Tags: cafeowners management
Many years ago I stumbled across a book in a public library called ‘The 80/20 Principle’ which claims that it can help you get bigger returns on your efforts by applying a universal concept called ‘the Paretos principle’. Named after Italian economist, Vilfredo Pareto, its basic premise is that for most events, roughly 80% of the effects come from 20% of the causes. In essence, it’s saying to concentrate your scarce resources (time) on the areas that have the most impact.
Posted By Jennifer Murray :: Wednesday, 17 February 2010 Tags: cafeowners
On a recent coffee crawl, I couldn’t help but notice that the coffees I tasted were much cleaner, livelier, and more interesting than they were just a couple of years ago. Don’t get me wrong, I think the focus has always been on quality, it’s just that in recent years it feels as though there’s been a surge in the number of coffee professionals who are ready to break some boundaries and re-evaluate their options when it comes to providing a memorable coffee experience.
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