Floozy - Newcastle
“Our fellow coffee lovers see their baristas on a daily basis, sometimes more than our friends! That’s what coffee can do; it connects people. It’s also why Kmac and Hal opened their café and Floozy flagship store, Besties, in 2019. Most days the team are at Besties’ location in Newcastle NSW, roasting, packing and brewing.
In 2020, like many businesses, the pandemic threw a curve ball and the coffee stopped flowing. We were forced a change direction. Floozy’s wholesale roastery and the café operated out of the same tiny space. Therefore, the decision was made to close Besties, meaning we had to go back to skeleton staff and operations.
Since then, and through a lot of trial and error, Floozy’s wholesale roasting has grown and expanded, and plans are in place for Besties to reopen at some stage! Hal has since become a huge part of Floozy, transforming it into family business.
We are excited to share our journey in making sustainable, ethical and delicious coffee with you!“
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33%: Los Milagros, Mexico
33%: Andino, Colombia
33%: Finca Esquipulas, Nicaragua
Roast date - 03/07/2023
Process - Washed
Flavour notes - Chocolate mousse, Poached pear, Strawberry
Golden hour
50%: Los Milagros, Mexico
50%: Andino, Colombia
Roast date - 03/07/2023
Process - Washed
Flavour notes - Pineapple, Cherry, Dulce de Leche
"Ichuga is a washing station (or factory, as they are called in Kenya) located near Mt. Kenya National Park, in the Karatina Municipality of Kenya’s Nyeri County. Established in 1958, it is one of four active washing stations – along with its sister factories, Kiangundo, Gachuiro and Kiamaina – owned by the Kiama Coffee Farmers’ Cooperative Society (FCS).
Ichuga receives coffee cherries from 726 of the cooperative’s members (230 male, 496 female), who grow coffee trees on nearby farms, located at around 1,700 meters above sea level. Once harvested, coffee cherries are delivered to Ichuga, where they are processed and dried under the management of Stephen Kinyua, ahead of being transported to Nairobi for sale (either directly or through the auction system)."
Origin - Central Kenya, Kenya
Roast Date - 03/07/2023
Variety - SL28, SL34, Ruiru 11, Batian
Process - Washed
Altitude - 1800 masl
Flavour notes - Strawberry, Mandarin, Maple syrup
"Since the age of 11 Nelis Martinez had been helping her father on their family farm. In her school holidays she would assist with farm work such as washing and depulping the coffee. Over the years she continued to accumulate knowledge from her father until she eventually inherited the farm.
Origin - Santa Barbara, Honduras
Roast Date - 03/07/2023
Variety - Bourbon, Pacas
Process - Washed
Altitude - 1500 masl
Flavour notes - Red jam, Honey, Hazelnut
Recipes
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Espresso - 9 bar Brew ratio - 1:2.2 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Espresso - 6 bar Brew ratio - 1:2.6 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Pourover Temp - off the boil Ratio - 1:14 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:14 (dry coffee : water) Bloom - 30 seconds Brew time - 90 seconds (including bloom) Press consistently over 15-20 seconds. |
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Stove top Ratio - 1 - 12 (dry coffee : water) |