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Made of Many - Stanmore (revisited) - Drop Coffee

Made of Many - Stanmore (revisited)

Welcome back to Made of Many! An early roaster in the drop rotation that most of you wouldn’t have had. This week we are only featuring two coffees, the same for filter and espresso. This is to demonstrate that the right varietal of high quality coffee can produce a great cup across the board. This is a daily new concept in the coffee roasting industry and is called “Omni Roasting”. Ben from Made of Many is one of those leading the way in this new direction. Last time I did a bit of a write up about Ben as he’s heavily contributed to the industry. I’ve copied it into this post as well for any new subscribers to enjoy.

 

From 28th June 2021

Many. That’s what goes into a cup of coffee. Growers, exporters, importers, roasters, baristas, and customers all play a part in bringing you a delicious cup. When Ben started out on his career in coffee, he worked at a few big companies. To him, it felt like everything was done with little intention aligned to any particular value and at many times relationships weren’t prioritised. He witnessed some brands market themselves as sustainable, partnering with small farms but then buying elsewhere the following year for drops in quality. To Ben, it felt unfair and unsustainable to root a coffee roaster in these business transactions. He believed coffee should be far more collaborative and relationship-driven.

This led to a crazy idea, what if brand is removed as a selling point. What if it’s just about the people, the relationships. So that’s what Ben did. This belief is driven to the core of Made of Many, it’s literally in the name. However, it’s best summed up in their value statement:

 

We believe that people are the best versions of themselves when they pursue what they love. Our passion is to engage and captivate through the way we source and roast coffee.

We are dedicated to the craft and are always looking for better ways to display the vivid character within a particular coffee and honour the passionate work that goes into growing it.

 

Shifting gear, Ben is a self-proclaimed technical nerd. I asked him what he loves about roasting coffee, and he said hitting targets and thinking deeply about building consistent systems brings him deep satisfaction. When he was younger he loved abstract maths and he finds similar satisfaction in roasting, tweaking, and perfecting a profile. Oh… and he also loves the smell. Ben’s nose is so attuned that he can tell when a roast is done by a slight change in the smell. He used these honed skills to take first place in the 2015 Australian Aeropress competition.

I dug up the recipe he used to win because it’s pretty crazy:

Reverse osmosis water at 74 degrees Celsius
20 grams of sorted coffee, placed in the AeroPress in standard position
50 grams water poured, creating a 30-second bloom
Add 110 grams water after 30-second bloom
Plunge slowly at the 55-second mark for 1:15 seconds
Finish by adding 65 grams of water at 80 degrees Celsius.
Hold temperature by covering, then aerate at the last minute before serving

*Retrieved from: https://sprudge.com/the-2015-australia-aeropress-championship-winners-recipes-74404.html

Crazy right! The thing is, if you talked to Ben, he wouldn’t tell you about his crazy technical skills or his attuned nose. He would tell you about the farmers, the importers, and all the people around him doing great stuff because for him, that’s what it’s about. Moving forward, Made of Many is going to continue to focus on building strong relationships, sticking them out, and roasting great coffee. Finding people who align with similar values that ensure the future of coffee is bright.

So enjoy the amazing coffees we have this week. As you do, think about all the hard work that has gone into them from the farmer, roaster, barista (you ;) ) and be thankful.

 
 

Braulio Pechen, Colombia



”Our friends at Caravela are always identifying and supporting incredible producers. We are constantly blown away by the quality they have on offer. Because of their unique internal scoring system, roasters get access to very small, high-quality lots of coffee that has been separated from producers. This is a 100% Caturra lot from Braulio and we find the Caturra variety to be a very clean & structured cup in comparison to the Castillo & Colombia varieties often found on many farms in Colombia. Braulio is a returning producer for the fourth time.”

Roast date - 23/11/2021

Altitude - 2050masl

Variety - Caturra

Process - Washed

Flavour notes - Red apple, grape

 

La ponderosa, Guatemala



”Our second time offering this coffee! Those new harvest feels. This is from one of our favourite regions in Guatemala, Huehuetenango. It is a little more fruit-forward and tropical while still remaining to be mild on the acidity front and balanced.

Huehuetenango is a beautiful region in far western Guatemala and is home to some of the most complex and unique coffees in the country. The importer, Melbourne Coffee Merchants, recently discovered this farm owned by the Perez family. The farm manager, Mr Wilfrido, is passionate about how the coffee, environment, and community all look after one another. This attention to detail is something that really resonates with us.”

Roast date - 23/10/2021

Altitude - 1400-1800 masl

Variety - Bourbon, Catuia

Process - Washed, dried on raised beds

Flavour notes - Mandarin, Almond

  

Recipes

Espresso - 9 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

 

Espresso - 6 bar

Brew ratio - 1:3 (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 - 1:16.5 (dry coffee:water)

Bloom - 30 seconds

Flow rate - fast

*Adjust grind size to achieve desired flow rate

Aeropress

Temp - off the boil

Ratio - 1:16.5 (dry coffee : water)

Bloom - 30 seconds

Brew time - 90 seconds (including bloom)

Press consistently over 15-20 seconds.

 

Stove top

Ratio - 1-18 (dry coffee : water)

*Recipes same for all coffees

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