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Next drop goes out on the 12th of December!

Barrel One - Brookvale - Drop Coffee

Barrel One - Brookvale


Welcome to Barrel One, our first feature from Sydneys Northern beaches. These guys have style but more importantly their coffee is delicious. We have four great coffees from them this week. Enjoy!

“Barrel One Coffee Roasters is roasting house located on the Northern Beaches of Sydney. Supported by a highly passionate award winning team of coffee merchants and roasters, we source some of the world’s finest and rarest coffees

Barrel One Coffee backs farmer Co-operatives or Estates which are self sustaining. We believe that a farmer should have inter-cropping systems in place as to be able to provide and income from the land as well as live off the land. We back sustainability 100%.

We pride ourselves in perfecting the craft adopt standard of ethic responsibility by participating in Direct Trade business practises. The Direct Trading model provides fair economic viability for the independent farmers whom are paramount to the success of our industry. Barrel One understands the importance of environmental sustainability and the message our purchasing portfolio portrays.”

 
 

Honey Pot

 

2/3: Estrella del Norte, Huila, Colombia
1/3: Mountain Capixaba, Espirito Santo, Brazil

Roast date - 28/02/2022

Variety - Multiple

Process - Washed

Flavour notes - Orange, Honeycomb, Milk chocolate

 

Solera

2/3: Mountain Capixaba, Espirito Santo, Brazil

1/3: Mamut, Huila, Colombia

Roast date - 28/02/2022

Variety - Multiple

Process - Washed

Flavour notes - Rich Dark Chocolate, Cassis & Pecan Pie

 

La Fantasia, Colombia

Coffee cherries are picked perfectly ripe, hand sorted and floated to remove unripe and over-ripe cherries. The coffees are then pulped before being placed in temperature & humidity controlled tanks and flushed with carbon dioxide (CO2) to remove oxygen from the tank. The 'Carbon Maceration' process allows for control over how fast or slow sugars are broken down from the mucilage by the yeast and they interact with the coffee gives exciting results in how they interact with the cup.

Roast date - 28/02/2022

Altitude - 1800 masl

Variety - Castillo

Process - Washed

Flavour notes - Pineapple, Papaya, Persimmon

 

Halo Beriti, Ethiopia

Halo Beriti washing and drying station collects coffee from neighboring smallholder farmers in Ethiopia's Yirgacheffe district. The average grower plots are tiny. Less than a hectare in size but with idyllic high altitudes, fertile, well drained red brown clay soil and temperatures ranging from 20-23 degrees. Farmers grows avocado, soya beans and sugar cane beside their coffee trees. The beans are fermented for three days before being separated from the fruit. This process allows the beans to absorb the sugars in the coffee fruit, creating a stronger full-body flavour.

Roast date - 28/02/2022

Altitude - 2150 masl

Variety - Heirloom

Process - Washed

Flavour notes - Passionfruit, Papaya, Bergamont

 

Recipes

Espresso - 9 bar

Brew ratio - 1:2 (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 - 1:2.5 (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 - 1:17(dry coffee:water)

Bloom - 30 seconds

Flow rate - fast

*Adjust grind size to achieve desired flow rate

Aeropress

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 - 1-17 (dry coffee : water)

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