Sunday Roast – Syphoned Sidamo at Mecca

3 05 2009

Well, after getting excited about the possibility of a syphon coffee at Mecca during the week, a friend from work and I went down to try one out (after a little side-trip to Clarence St to get a new inner tube, but thats another story).

I must say, I was not disappointed.

They are certainly not making a spectacle of the syphon. It is hidden away in a corner of the cafe and I felt like I was putting them out by asking for one. I think they should have it displayed more prominently, because it really is a pretty thing to watch the coffee sucked back into the vacuum. Check it out on youtube.

It cost me $4.50. Two bucks more than a takeaway latte, but well worth it for the novelty and the flavour experience. It was unlike any coffee I have ever had. A really nice floral aroma. I spent ages just smelling it. The flavour was nice too, but somewhat diluted compared to the smell. No trace of bitterness at all. I proabably should have let it sit for a bit longer because it seemed like the flavours were developing as it cooled. Lots of sweetness that haven’t experienced with a long black or plunger coffee.

The bean was an Ethiopian Sidamo (Bagresh?? something like that) and they only had a bit of it, especially for the syphon.

I will definitely be going back for another – loved it.

(I get the feeling that there are differing views on how you should go about adding and stirring the coffee. But I won’t try to understand that just yet.)

Sunday Roast – Syphon Coffee

26 04 2009

I got the 17th issue of “Cafe Culture” thisweek. It’s described as the magazine for the cafe industry and retails for $6.95. But the have been sending it to me for free ever since I put my details down when I went to watch Sam compete in a barista competition.

Anyhoo, there is an article in this issue entitled “Japanese Syphon”. It’s all about syphon coffee, which has apparently been around since the 1830s, but is only new to me. I only know what I’ve read from Michelle.

I’m very keen to learn more. Apparently, Mecca has some syphons in store. I’m thinking about asking them for a syphon brew this week.

(Image from flickr – chez pim – here)

Sunday Roast – Tiger Mottle

19 04 2009

Apparently, “tiger mottle” is a description of the striped and flecked pattern you get on top of a well extracted espresso shot. That was new to me. It’s also the name of a trendy cafe in Glenmore Rd Paddington.

Adri and I ventured out in the wet this morning to mix with the uber-trendy young professional crowd at this cosy cafe. It was recommended by a friend at work and we weren’t disappointed.

As we went in, out of the rain, I was stoked (ha!) to find an open fireplace. I don’t know if this is going all the time, but this morning, it was perfect. It was a trendy fitout. Mostly plain white, but still cosy. Loved the wood cut-out model of the deers head above the fireplace.

We had our standard twin lattes whilst Adri had the banana bread with maple yoghurt and I had the fancy pants egg and bacon roll. Dunno about the bean, but Adri thought it tasted like Campos blend. It was pretty tasty and well made. Nice head on the latte with a fairly shaky rosetta.

Even managed to flick through the April edition of Bean Scene, which was a great read.

Highly recommend making a visit if you get the chance.

Sunday Roast – Grind Espresso

12 04 2009

As a part of the bucks party yesterday, before we headed off to paintball WAY down at Helensburgh, we all met up at Grind Espresso Bar at Surf Road, Cronulla. It’s a cafe I had heard a lot about, I even have a mate who works behind the machine there on a Sunday morning, but I have just never made it down. (Try to avoid the “Shire” when I can! 🙂 )

It was an early start. My brother Tim and I arrived at 5:55am and there were already a couple of people inside getting their morning caffeine hit. By the time the dozen or so others who were attending the bucks party turned up, the little place was overflowing with people.

It’s a cosy little spot. Church-style pews along the wall and other basic seats gathered around little tables. The twin double-group espresso machines are the centre of the establishment though. I was reliably informed that the guy pulling my shot had been a barista for over 10 years.

The sign above the counter said that the bean of the day was an El Salvador. I didn’t pay enough attention to see if there was a House blend offered. My takeaway latte had a strong flavour that I could tie back to the threebeans El Salvador. It was perfect temperature and the milk was done well. Would have loved to have stuck around for a drink-in latte, but paintball was calling!

People tell me that there are queues out the door every weekend and my barista tells me they average about 18kg (!!) of coffee in between 6am and 1pm on a Sunday. I can see why Grind is so popular down in the Shire. It is a good name. “Grind”. Goes well in a sentence (Do you wanna meet at Grind?) and shows they know that grind is crucial to making espresso. It’s only a hundred metres or so from the beach and it’s very trendy without being uninviting to the dags among us.

Most importantly, they make good, consistent espresso.

Very keen to go back there and give it another try. Just as soon as I can bring myself to venture back into the Shire. 😉

Unproductive Day

1 04 2009

I find that a coffee in the morning or early afternoon can really perk me up and increase productivity.
Today I found that 3 coffees before 11am can really leave me battling uphill for the rest of the day.
I needed a Berocca just to get me through the afternoon. I don’t think my body can handle that many stimulants.

Sunday Roast – How do you take your coffee?

15 03 2009

How do you take for coffee?


Morning – Flat White for Me. Latte for Adri.

Afternoon – If I’m feeling sleepy – take away latte from Tower 3 cafe. Best espresso within 5mins of PwC.

Evening – Short black if I’m feeling adventerous, otherwise an affogato.

Contemplating a vanilla choc-chip affogato this evening! Yum!

Did you know affogato is Italian for ‘choked’ according to Wikipedia? Any idea why it got that name?

Pic from here.

Sunday Roast – Aerobie

8 03 2009

Last night, we had Matt and Thea over for some Thai takeaway and a catch up. Good times.

Matt also brought over his new toy – an Aerobie  Aeropress.

Has anyone tried one of these before? Interesting concept. The air pressure from the rubber sealed plunger is supposed to push the water through the coffee evenly and at a consistent pressure. It uses filter paper, so you can grind the beans espresso-fine. It gives a more intense flavour than a plunger coffee, probably because of the pressured “extraction” but not as intense as an espresso. Although on our last double shot we managed to get a bubbly sort of crema on top.

Had it with some steamed milk in a latte – also not bad. But thats where you can really tell that it lacks the punch of an espresso.

I reckon it would be ideal long black for some types of bean. Easy to use, easy to clean and a bit of good fun.

Thanks for a lovely evening Turners!