Vacation Coffee - Melbourne
“Vacation started in 2016, then an unnamed roastery supplying coffee to some of the top cafes around Melbourne, and operating out of a communal roasting space in Cremorne. It wasn't until 2021that Vacation moved house. Now roasting out of a dedicated space in Brunswick, equipped with a Diedrich IR12 roaster. The roasting team has now afforded greater space and flexibility to tweak roasts and to taste and cup coffees, ensuring a high level of quality control and consistency.
Founders Jimmy, Matt and Kael, each well-established within the specialty coffee and hospitality world, sought out a venue for the first brick-and-mortar Vacation cafe. A year later, in 2017, they found what they were looking for. At the base of a historical building overlooking Flinders St, a former Chinese restaurant would be transformed into a 10-seater espresso bar.
With bursts of pastel green and pink, Vacation CBD’s retro-modern design evokes a sense of poolside leisure, and a great escape amongst the corporate backdrop of the city. The cafe’s 8 Metre high ceilings and expansive windows give impressive views over the MCG and Birrarung Marr.
In 2021 Vacation Cremorne opened it’s doors. A more intimate space, Vacation Cremorne is a beautifully styled espresso bar tucked away off Chruch St. Concrete slab and natural woods frame a more contemplative coffee experience, away from the buzz and bustle of the CBD."
"The Longboard of coffee. The perfect hang ten, smooth espresso blend. The Foreshore Espresso Blend is perfect for an espresso connoisseur looking for a smooth, full-bodied flavor profile. It's a great choice for anyone wanting to kick their day off on the right foot."
Components - Above
Roast date - 22/03/2024
Process - Pulped Natural / Washed / Washed
Flavour notes - Butterscotch, Chocolate, Caramel
"El Gobiado is a 13 hectare farm situated in the Apaneca Illametepec range of El Salvador. The plantation comprises 38,000 coffee trees that include the Bourbon and Pacas varieties. At El Gobiado, the coffee is hand-picked when ripe, dry fermented, and put on raised beds for 25-28 days."
Farm - Finca El Gobiado
Origin - Santa Ana, El Salvador
Roast date - 22/03/2024
Variety - Bourbon & Pacas
Process - Natural
Flavour notes - Orange Rind, Lychee, Cane Sugar
"We are a small American family living in Burundi, which is smack dab in the heart of east Africa. We are passionate about producing amazing coffee and caring for the well-being of the coffee farmers who grow it. We weren’t always coffee producers. First, we were a family with a dream.
Our dream was that one day we could facilitate direct and meaningful relationships between coffee roasters and coffee growers by producing great coffee and telling the story of the farmers who grow it. If we could do that, then the local farming community would thrive and the world would gain the gift of great Burundi coffee."
Producer - Long Miles Coffee
Origin - Kayanza and Muramvya, Burundi
Roast date - 22/03/2024
Variety - Bourbon
Process - Natural
Flavour notes - Cantaloupe, Grape, Golden Syrup
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 - 1:2.5 (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 - 1:12 (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. |
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Stove top Ratio - 1-14 (dry coffee : water) |