How we make truly great coffee.
Quality and consistency are absolutely paramount when we are making coffee, that’s why we have invested in equipment and a meticulous process that ensures every cup of coffee we make is of an exceptional quality every time.
1. Beans
We source our beans locally in Western Australia from the Margaret River Roasting Company. We have weekly delivery of beans and we aim to grind and serve them around 2 weeks after they have been roasted, which gives the beans time to fully develop their flavors.
2. Grind
When we are ready to make a coffee. We grind an exact dose of the beans with our Anfim grinder. This grinder ensures uniformity, consistency, and precision to get the perfect grind size for an espresso. The grinder also has built-in digital scales, so we know exactly how much coffee is being used. In the case of our current coffee blend “Midnight” this is 21g.
3. Distribution & Tamping
Once the beans have been ground to the exact dose and consistency for espresso we transfer them to the portafilter where we ensure the grounds are evenly distributed before being pressed into the portafilter.
Then, we use our PuqPress automated tamping machine to uniformly compress the coffee removing any air pockets. This creates an even bed of coffee for the water to flow through.
4. Extraction
Next, the portafilter is inserted into our La Marzocco espresso machine for the coffee to be extracted from the ground beans as per the recipe developed by the Margaret River Roasting Company, in the case of the "Midnight" blend this recipe consists of;
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21g of ground coffee
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extracted over 26-30 seconds
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at a temperature of 94 degrees C
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a pressure of 8 bar.
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to yield 42g of espresso
The La Marzocco machine has a built-in timer, temperature and pressure gauge, the yield of espresso is also weighed with digital scales so we can be sure the recipe has been followed precisely.
As many locals to Jurien Bay will know, the tap water here is not the best. Not only will it cause damage to our coffee machine, but it will ruin the taste of the coffee. Thats why we run our coffee machines from bottled filtered spring water sourced here in Western Australia.
5. Milk
Then the milk is heated with steam to 60-65 degrees Celsius, frothed and poured. In addition to full cream and skinny milks, we searched high and low for the best alternative milks on the market, eventually settling on Oat, Almond and Soy Milk from Happy Happy Foods.
6. Infusions & Flavouring
All of our drinks are available with RAW natural infusions from the RAW liquid sugar company.
These infusions are available in Caramel, Chai Spice, Vanilla, Belgian Chocolate and Hazelnut.
Hot chocolates and mochas are then finished off with chocolate powder and marshmallows from Grounded Pleasures.
Put all of this together, and we are sure the coffee we serve is truly great coffee!
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…and if it’s not, we want to hear from you.
If you receive a cup of coffee that is in some way not up to standard or to your liking, then please let us know.
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If something has gone awry we want to know as soon as possible so we can rectify it.