We’re often asked what the difference is between cold brew and cold drip. Continue reading to find out more about the specifics of each brew method and how they differ.
There are many factors that lead to achieving a well balanced cup of coffee that’s as close as possible to how the farmers, producers and roasters intended. We’ve put together a few recommendations to level up your pourover game and brew consistent, delicious coffee.
There’s an elegance and versatility to the Javier Rubio that, in my eyes, makes it the perfect all-rounder brew. While I enjoy the rollercoaster ride of a wild, fruity natural as much as anyone, there’s a reason why washed Colombians are so exulted within specialty coffee.
This stunning, crisp, washed coffee completely took me by surprise. I was pulled in by bright tangerine acidity, but I stayed for the comforting richness of dark chocolate and sticky toffee. I was forever changed.
In the cup, this coffee is smooth, and its winey fruitiness dances across your palate. It’s highly drinkable, and the classic combination of candied orange notes alongside those of milk chocolate makes me relax at first, before the buzz kicks in.
This is a coffee I would brew on a lazy summer's morning, its tea-like aromatics and zippy acidity taking me back to the hot summers of the 90s where I would drink hot tea with my extended family on the verandah looking out over the fruit trees. Take me back!
Selecting the next limited edition for the festive season was somewhat of a mission albeit a fun and exciting one. We cupped several lots, comparing different origins and processes and all with amazingly delicious flavour profiles, but it was clear as to which coffee excited us the most and displayed the Geisha characteristics we were looking for.
This coffee is an everyday coffee. In espresso, the dried peach and nutty flavours of the coffee combine so well, and there’s a real hint of dark cocoa in the finish. The toffee and orange citrus are the main features of the filter coffee. It’s light, breezy and effortless. I could drink a whole cup and still go back for more!
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.
We’re proud to announce our latest Good Coffee Doing Good campaign raised $2820 for the Gitesi Project, an initiative benefitting coffee farmers in Rwanda!
I was asked why I’m such a big fan of the Ethiopia Sidamo Damo and the answer is simple - this coffee exemplifies everything I love about high quality Ethiopian coffees and particularly, natural process cup profiles. It is clean, sweet, incredibly well balanced and bursting with tropical fruit, berry and milk chocolate notes…sprinkled with some rose petals, of course.
You may notice the round unique shape of the beans when you open the bag. This is a peaberry (PB). The PB coffee plant grows a single round curled bean inside the coffee cherry instead of the regular two beans with a flat side. This PB is also a size and grade for this particular coffee from Kirinyaga.
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Padre Coffee acknowledges the Traditional Custodians of Country throughout Australia and their continued connections to land, sea and community. We pay our respect to Elders past, present and future, and extend that respect to all Aboriginal and Torres Strait Islander Peoples.
