We're excited to showcase the first Timor-Leste coffee to hit our singles menu! Here, Steve from Padre Queensland shares two recipes for brewing with the Timor-Leste Daurfusu - one for filter, and one for espresso.
Introducing our TIMOR-LESTE DAURFUSU. This coffee has been all the talk around our Noosa roastery as this is an origin not many of the team had tried before - super exciting!
It has been an instant winner for us. Its sweet, black tea flavours hit you straight away, with rich of butterscotch and cocoa flavours coming through at the end. Not to mention the juicy stewed fruits and crisp apple acidity that lingers. This is a coffee you’ll want to share as it’s pleasantly different and instantly unique.
If I were to sum this coffee up in 2 words, it would be “tropical elegance”. It has that sweet juicy fruit component as well as a chocolate liquor lusciousness!
It’s like I’ve been whisked away to the tropics of South-East Asia in a leather-clad private jet. Yes, this is the exact beverage I would start my day with.
On espresso, the butterscotch and cocoa come through clearly with that hint of black tea I spoke about before. It pairs beautifully with milk and is delicious straight up.
On filter, it’s a rich, syrupy cup that resembled a sweet, warm tea! The juiciness of stewed fruits and apple acidity combine with a soft butterscotch cocoa that has a lengthy finish. You’ll be tasting this long after the brew has been devoured!
The Aeropress is probably my most frequented brewer. You can use it at home, work, whilst travelling, with hot water, cold water – it’s so versatile!
Tweaking your technique can also alter the final cup, but even in its most basic form the Aeropress is a brilliant way to brew your coffee.
I’ve developed the recipe for the Timor-Leste Daurfusu with the Aeropress using the “inverted method” and a single paper filter.
Aeropress + Paper filter, Comandante grinder, filtered water, stirrer.
Brew time: 2:15
Temperature: 98 degrees
Grind size: medium-coarse, Comandante clicks: 25
Boil your filtered water. Whilst you’re waiting, place your filter paper in the Aeropress basket and give it a rinse (can be hot or cold water). This removes any potential papery taste from the filter.
Grind your coffee to medium-coarse, similar to coarse sand, and place your Aeropress plunger into the top of the chamber (about 2cm in).
Flip your Aeropress and place on your scales and fill your brew chamber with your ground coffee.
Tap lightly to level off the coffee bed, let’s brew!
Tare off your scales and slowly pour 200g of hot water into the chamber.
Stir slowly and carefully 10 times until all the grounds are uniformly wet.
Pop the filter basket and rinsed filter onto the chamber and screw tight to secure.
Place your cup over the top of the basket and carefully “Flip” the Aeropress over and place on your bench top.
Press firmly and slowly for 30 seconds, just before the rubber hits the coffee grounds (you will hear a hissing sound).
Scroll for our espresso recipe!
To create this espresso recipe, I used the brilliant Breville Bambino Plus. It's not often that a home espresso machine recreates the cafe experience at home, but the Bambino Plus does exactly that. I've paired the Bambino with the Breville Smart Pro Grinder - the ultimate combo for a refined brew!
Extraction time: 30 seconds
Grind size: Fine - 7 on the Breville Smart Grinder Pro
Grind time: 15.0
Missed the last Fresh Crop exclusive recipe? You can view Sam's Ethiopia Yirgacheffe Konga Sede recipe here.
This coffee is as comforting as sunshine lazily beaming through the curtains on a Sunday morning. I really love how the darker sticky caramel and toffee notes are complemented by sweet, bright apricot and sparkling mandarin acidity. It has a decadent, creamy hazelnut profile, and a silky smooth texture. Sounds like the kind of brekky I want to be invited to.