I finally got a chance to catch up with Dan from DHC Coffee, he has his roastery in an industrial place in Redland Bay, QLD. I've been workinig with Dan for over 10 years, he was my second coffee distributor and have loved him ever since.
Now Dan tells me what got him into coffee, from walking on plantations in India, travelling to other countries, he fell in love with the coffee industry.
He has had ups and downs owning a few cafes, and those crucial learning experiences gave him some powerful insights into developing a long standing career in coffee.
Now Dan looks into exploring opening up another cafe soon, only because he misses the interaction with customers, which is a fundamental quality required in any great coffee shop owner.
Thanks Dan for the opportunity to share your story, your funny experiences, and the great advice for other business owners.
Oh and let’s not forget the delicious coffee from El Salvador, that was picked from the farms only 3 months ago, The Hipster! Thanks Dan
Justin from Kuki Coffee tell gives us some basic instructions on how to make coffee at home 96 degrees hot water Wet paper 15gms of coffee shake to make evenly 50gms of...
Justin from Kuki Coffee tell gives us some basic instructions on how to make coffee at home 96 degrees hot water Wet paper 15gms of coffee shake to make evenly 50gms of...
Justin from Kuki Coffee gives us some basic instructions on how to make coffee at home Here are the key points to consider when watching the video: Consistent with amount of...
Justin from Kuki Coffee gives us some basic instructions on how to make coffee at home Here are the key points to consider when watching the video: Consistent with amount of...
How to make a Pour over, Mai from First Fruits Specialty coffee tells us 16gms A little coarser then espresso 91 degrees hot water 40grams for : 30 seconds bloom...
How to make a Pour over, Mai from First Fruits Specialty coffee tells us 16gms A little coarser then espresso 91 degrees hot water 40grams for : 30 seconds bloom...
Frickin' delicious. I am normally a 'dark chocolate' coffee type of guy, but this was unexpectedly novel, fruity and delicious. I am going to get bags for the rest of my family too. I have thrown out the previous beans I had because they do not compare to this. First tasted the beans in a coffee at a cafe, and purchased a bag online afterwards.
This coffee has a strong flavour profile, it just hits your face with so much, I don't know how to describe it. It's sweet and floral, and very very clean. Definitely wakes me up at 4am! loving it!!!!
Extracted:
20g
39mls
26 seconds
I've struck gold with this one recently. I've been brewing this guy on Tricolate and managed to get the recipe dialed in with little difficulty.
Tricolate: 1 filter
16g in
278g out
94 degrees filtered water
3:00
Ground using Knock Aergrind, Sifted using a Kruve with a the 500µm mesh. Particle range: >500µm to 1500µm
The resulting cup was reminiscent of a Black Sugar Assam bubble milk tea. Keep it up!
As filter this origin is super vibrant and smooth in the cup. Espresso, while can be a challenge to dial in is so complex I'm still not sure its even coffee. If you're able to pressure profile I recommend playing around at 7-8 bar as it highlights more of the floral cotton candy notes.
Absolutely love this blend, we have tried to branch out and try a few other roasts however we coming back to this old faithful! Strong but smooth blend
It is exactly as described and beyond delicious. I never want to buy from cafes again, it will never be as good and I know nothing about making coffee. It really pairs super well with milk and is such a luxurious treat and to top it all off the price is super competitive and honestly cheaper then what I buy in store.