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Next drop goes out on the 12th of December!

Artificer - Surry Hills - Drop Coffee

Artificer - Surry Hills

“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 the best place in Sydney for specialty coffee.

If you look closely, you might notice we are only actually featuring 3 coffees this week:

  1. Colombia Matambo AA

2. Guatemala La Bugambilia

3. Las Cotorrass Mexico

This is because the seasonal blend is made up of coffees 1&2. Ever wondered why we blend coffees together? If you’re on the espresso subscription this week is a chance to get some first hand experience on the matter. As you’re drinking your coffees’, think about the flavour, texture and mouth feel. Compare the Seasonal with the Colombian and think about which one you prefer. Does the seasonal taste different to you even though 60% of it is the Colombian? You might be surprised to the answer. Next Drop, I’ll reveal all.

Most importantly though, enjoy these delicious coffees courtesy of Artificer.


Seasonal Blend

60%: Colombia - Matambo AA
40%: Guatemala - La Bugambilia

Roast date - 17/09/2021

Process - Washed

Flavour notes - Milk Chocolate, Peaches


Colombia Matambo AA


100%: Colombia - Matambo AA

Roast date - 17/09/2021

Process - Washed

Flavour notes - Nut butter, Milk Chocolate


Las Cotorrass, Mexico


Roast date - 17/09/2021

Process - Washed

Altitude - 1300-1500 masl

Flavour notes - Chocolate, Cinnamon, Rasin


La Bugambilia, Guatemala

Roast date - 17/09/2021

Process - Washed

Altitude - 1700-1750 masl

Flavour notes - Honey, Apricot, Green Apple



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



Temp - off the boil

Ratio - 1:17 (dry coffee:water)

Bloom - 30 seconds

Flow rate - fast

*Adjust grind size to achieve desired flow rate


Temp - off the boil

Ratio - 1:16 (dry coffee : water)

Bloom - 30 seconds

Brew time - 90 seconds (including bloom)

Press consistently over 15-20 seconds.


Stove top

Ratio - 1-15 (dry coffee : water)

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