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Artificer - Surry Hills - Drop Coffee

Artificer - Surry Hills

*There has been a packing error and you may have received the wrong QR code inside your box. You may find your coffees here instead. We apologise for any confusion! Feel free to email me at jake@drop.coffee if you have any questions! :)
“Specialising in the procurement of delicious coffee. Focusing on the correlation between selection, roasting and brewing that best representing its unique qualities”

Welcome to Artificer! A small coffee bar and roastery out of Surry Hills operated by two legends of the industry Dan Yee and Shoji Sasa. Artificer has quickly become one of the best places in Sydney for specialty coffee.

 

 

"In true seasonal fashion the coffees that make up this blend are some of our freshest coffees landing in the country. We believe we should be using the green coffee at their peak when it first gets to us. Therefore, this blend changes often so be cool with it, we are. It's a good all rounder for espresso, or a lower acidity filter brew."

60%: Colombia, Matambo AA
40%: Peru, Ceja De Selva

Roast date - 17/05/2023

Process - Washed

Flavour notes - Milk chocolate, Pear

 

"The coffee producers who contribute to Matambo start with a careful picking of the ripe cherries with pickers they hire from the region or who come during the harvest season to work. The cherries are normally pulped the same day in the wet mill at the farm, with most of the producers doing a wet fermentation afterwards in ceramic tiled covered tanks for an average time of 24 hours."

100%: Colombia, Matambo AA

Roast date - 17/05/2023

Process - Washed

Flavour notes - Sticky date pudding, Apple, Milk chocolate

 

"The Yagikawa Cooperative is one of Burundi's oldest coops, collecting and processing coffee from its 12 neighbouring hills. The name Yagikawa translates to "Talk about coffee' which draws its name from the sense of community it instils in its members. Yagikawa cultivates a culture of sharing knowledge and inclusivity of process to serve all its members and their families. They also value ongoing education and support to their members, allowing them to grow and progress in their craft. Its members gain access to collective experience and knowledge and increase bargaining, ultimately sending more money to supply chains, producers, and their families. "

Origin - Rwiri Washing Station, Kayanza, Burundi

Roast Date - 17/05/2023

Variety - Bourbon

Process - Washed

Flavour notes - Blackberry, Apricot, Red grape

 

"For Francisco Ponce, coffee is a way of living for him and his family. In the 00's decade, Ponce and his family moved to Honduras due to the political problems and the war that was taking place in Nicaragua. When the family came back, Francisco was convinced to continue working with coffee in Nicaragua. The Ponce family has only improved the quality of their coffee which has allowed them to receive higher incomes and improve their quality of life."

Origin Nueva Segovia, Macuelizo, Nicaragua

Roast Date - 17/05/2023

Variety - Caturra, Maracaturra, Yellow Catuai

Process - Washed

Flavour notes - Sugar cane, Nutmeg, Milk chocolate

 

Recipes

Espresso - 9 bar

Brew ratio - 1:2.4 (dry coffee : espresso liquid)

Temp - 94 Deg C

Time - 25-30 seconds.

*Adjust grind size to achieve the desired time

 

Espresso - 6 bar

Brew ratio - 1:2.8 (dry coffee : espresso liquid)

Temp - 94 Deg C

Time - 25-30 seconds.

*Adjust grind size to achieve the desired time

 

Pourover

Temp - off the boil

Ratio - 1:15 (dry coffee:water)

Bloom - 30 seconds

Flow rate - fast

*Adjust grind size to achieve desired flow rate

Aeropress

Temp - off the boil

Ratio - 1:15 (dry coffee : water)

Bloom - 30 seconds

Brew time - 90 seconds (including bloom)

Press consistently over 15-20 seconds.

 

Stove top

Ratio - 1 - 8 (dry coffee : water)

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