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Rumble - Kensington - Drop Coffee

Rumble - Kensington

 "Based in a bonafide brick warehouse conversion in Melbourne’s mighty west, Rumble Coffee Roasters is passionately dedicated to supplying knock-out coffee to businesses keen for service with soul.

We began Rumble with a vision to do things differently. After decades running some of Melbourne’s most awarded cafes and espresso bars, we were totally in love with specialty coffee. And yet, we felt that there was so much more that coffee roasters could be doing to support their cafes and the people from which they purchase coffee. 

That’s how the Rumble difference was born: quality, consistency and a no-bullshit policy. We stand for a total commitment to transparency, relaxed and experienced service, and delicious coffees to boot."


 

 

"An old school knock-out of a blend, Shadow Boxer is a two-bean blend, consisting of Brazil Fazenda Progresso and Papua New Guinea Kepai. Rich toffee and sweet raspberry lead into a lingering chocolate finish.

The Shadow Boxer pulls no punches in delivering bold flavours, great crema, and is the go-to for lovers of coffee, no matter how you drink yours. It’s great as an espresso and even better with milk. "

50% Kepia, Papua New Guinea

50% Fazenda Progresso, Brazil

Roast date
 -
 20/06/2022

Variety - Typica, Yellow Catuai

Process - Washed, Pulped Natural

Flavour notes - Toffee, Dark Chocolate, Raspberry

" Our hallmark cafe blend. Haymaker is crisp, juicy and memorable; a powerful combination with milk, and a total knockout as espresso. A specialty coffee, for all coffee lovers

With tasting notes of Orange, Caramel, and Green Apple, the Haymaker is smooth drinker that is a title contender in a latte or flat white, with your preferred choice of dairy or plant-based milk."

50% El Valle, Guatemala

50% La Danta, Guatemala

Roast date
 - 
20/06/2022

Variety - Multiple

Process - Washed / Honey Process

Flavour notes - Orange, Green apple, Caramel

 
"Grown near East Africa's largest inland lake, Lake Kivi and around the Nyungwe Forest, cherries ripen slower here due to the cool climate. Still, the producers of this beautifully rich coffee believe it's not just the climate but the forest's bee population that contributes to the coffee’s outstanding quality.

"
 

Origin - Cyato, Rwanda

Roast Date - 20/06/2022

Variety - Red Bourbon

Process - Natural

Altitude - 1900-2200 masl

Flavour notes - Cherry, Bush honey, Sweet date

"With his home located in the very isolated Herrera community of Tolima, Colombia, Eduin Hernandez is a young and ambitious farmer doing incredible things under tough circumstances. And this coffee? A particularly beautiful example of exactly that."

Origin Tolima, Colombia

Roast Date - 20/06/2022

Variety - Caturra, Castillo

Process - Red Honey

Altitude - 1800 masl

Flavour notes - Raspberry, Cherry, Red grape

 

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 - 1:2.2 (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 - 1:13(dry coffee:water)

Bloom - 30 seconds

Flow rate - fast

*Adjust grind size to achieve desired flow rate

Aeropress

Temp - off the boil

Ratio - 1:12 (dry coffee : water)

Bloom - 30 seconds

Brew time - 90 seconds (including bloom)

Press consistently over 15-20 seconds.

 

Stove top

Ratio - 1-12 (dry coffee : water)

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