Single Origin Roasters http://singleoriginroasters.com.au Thu, 02 Jul 2015 02:07:26 +0000 en-US hourly 1 GEISHA FEVER IS BACK & IT’S ALL NATURAL BABY http://singleoriginroasters.com.au/geisha-fever-is-back/ http://singleoriginroasters.com.au/geisha-fever-is-back/#comments Thu, 02 Jul 2015 02:04:00 +0000 http://singleoriginroasters.com.au/?p=2865 La Esmeralda Geisha fever
 
We’re afraid (well actually we’re pretty damn excited) to announce that Geisha Fever has struck again!

Geisha Fever, if you haven’t experienced it before, is an experience of euphoria brought on by the lush tropical fruits & classic sweet tangerine flavours of the rare geisha variety. Symptoms we’ve noted include repeated smelling of the coffee, trance-like behaviour while drinking the coffee, distracted behaviour around the coffee, as well as lip-smacking, sighing and so on.


La Esmeralda Geisha beans
 
This particular strain can be traced back to Hacienda La Esmeralda in Boquete, Panama, where the Peterson family have been producing their award-winning geisha since 2004. Sold at auction every year in May, this year only 8 x 22Kg boxes of this coffee from the famous Finca Mario were available.

But that’s not all – our box is NATURAL.

Every year the Peterson family selects a very small amount of coffee from each farm and sets it aside for Natural processing, which means they allow the fruit of the coffee cherry to dry on the bean after harvesting. This results in an amazing flavour combination of all the sweet tropical fruit notes of the Geisha variety enhanced by the ripe berry flavors of the Natural process.


La Esmeralda Geisha
 
A little bit of variety history: the story of this coffee is legendary and can be credited with awakening coffee lovers to the importance of variety in determining flavour. Geisha originated in Ethiopia & was brought to South America via Costa Rica & Panama, the latter being where it gained international acclaim. In the coffee world, Geisha is considered to be the Queen of coffee varieties with an amazingly complex & intense flavour profile. Growing best in extremely high elevations, in the cup it displays a saturated sweetness, superior cleanliness & sparkling flavour.


La Esmeralda Geisha beans
 
So the big question – how can you get your hands on some?

We’ll be roasting on July 15th and dispatching the next day. All three Single O cafes will be serving filter for $10 per cup and some of our amazing café clients will be offering it too – stay tuned to our facebook to find out more.

If you want to brew at home, you can catch it via presale, either in store or via our online shop. 125g packs are retailing for $50, and feature the wood block artwork of Greg Harris, local artist, long-time Single O customer and custom art bag creator. The inspiration for this design comes from the original homestead of Finca Mario, and the beautiful colours of the coffee cherries as they grow & ripen.

Be warned that numbers are extremely limited!

Until then, stay on high alert …

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Now Open In The CBD. Dem City Lights! http://singleoriginroasters.com.au/now-open-clean-shaven-in-the-cbd/ http://singleoriginroasters.com.au/now-open-clean-shaven-in-the-cbd/#comments Fri, 19 Jun 2015 00:38:09 +0000 http://singleoriginroasters.com.au/?p=2824 Single O CBD

Reservoir blend? Check. Bacon and egg roll with red eye mayo? Check. Banana bread with espresso butter? Check. Sideshow sandwiches? Check. Linea PB, Juggler, Robur E, Mahlkonig EK 43 and Anfim? Check. Origins of the month batch brew and espresso? Check.

With a swag of goodness from Surry Hills, we’ve hit the town at 89 York Street.

It’s the third café we’ve opened, and it’s the first where people actually inhabit the area, which is a bit of a bonus. (Lower Surry Hills in 2003 and backwaters of Botany in 2014 being ‘build-a-crowd’ type locations.)

Our mission for our third was to somewhat recreate a Sideshow Surry Hills takeaway space and street vibe, with an epic food offering rolled in. An old Surry Hills customer set the wheels in motion when they came across a Sideshow- sized site being created in York Street and thought to give us a buzz. Thanks Craig!

Our CBD team is headed up by Michael who you might recognize from Surry Hills. He picked up and left for the city, taking with him fellow barista Alex. New faces Imogen and Ivan will be found at the till and in the kitchen, so make sure to give them a warm Single O welcome. (It must be said, the ‘Hug Read’ on the opening days has been off the charts, who said the city’s not friendly?!)

Head Chef Troy Cotton has outdone himself yet again, here’s his full menu – see for yourself!

Breakfast is ALL DAY and covers all of the best bits – bacon and egg roll, avocado tomato & feta toast, poached egg brekkie box – and then some. For those of us who aren’t city dwellers, it’s worth the trip just to get your hands on a ‘Mr. Croque’ – Troy’s improvement of a Croque-Monsieur with smoked leg ham, cheddar béchamel and pickled vegetables.

Single O CBD Mr Croque

At lunchtime we’ve got a Chicken Quinoa salad that’s perfection, and the ‘Freek Salad’ with cauliflower, pumpkin, freekah, radicchio and vinaigrette.

Single O CBD Freek salad

If those don’t float your boat, perhaps you fancy building your own braised beef cheek, pickles & slaw brioche bun?

Single O CBD beef cheek

Daily baked goods and coldwell surprises abound.

Single O CBD food items

We’ve also got some exotic beverages on tap. Ginger and finger-lime infused Kombucha by Wild Kombucha and cascara (sparkling tea made from the coffee cherry) by yours truly are pouring all day long.

Now onto the star beverage, coffee.

For milk coffee drinkers that delight in change, just ask for our Origin Of The Week. Many a single origin pairs well with milk, our baristas will give you their recommendation.

Black coffees are made with our Origin of the Week and are available espresso or batch brew for those after filter coffee, fast. (Delicious goes without saying).

Retail packs are available, courtesy of what might just be the most beautiful coffee display we’ve ever seen. Our coffee producer partners at origin deserve no less!

Single O CBD pack wall

The space itself has abstract references to filtration and extraction, washed and unwashed, because we are coffee people and just can’t leave the subject alone. A textured paper sculpture painted with coffee and cascara (coffee fruit tea) hangs from the ceiling. Perforated metal mimics the espresso baskets. We’ve also turned a couple of Fetco filters into a tips jar, and the parachute of a ‘wayward blow-in’ figure from the Surry Hills café. As you do.

<Single O CBD Design

So come visit the new kids on the block in York Street, be it for a coffee, breakfast or lunch on the go, or hang with us at our standing bar or bench we hijacked from Sideshow. (Told you we’d packed a swag.)

PS Check out these snaps from our little launch party. Beard takeover that night!



Single O CBD launch party
 
Single O CBD launch party
 
Single O CBD launch party
 

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Dishes From The Deep End; Our New Winter Menu http://singleoriginroasters.com.au/dishes-from-the-deep-end-our-new-winter-menu/ http://singleoriginroasters.com.au/dishes-from-the-deep-end-our-new-winter-menu/#comments Fri, 05 Jun 2015 07:45:19 +0000 http://singleoriginroasters.com.au/?p=2778 Single O winter menu
 
Our new chef, Troy Cotton, formerly of The Bellevue Hotel and The Baron and The Tuckshop, has been thrown in the deep end since starting at Single O a couple of months ago, with limited time to create not only the Botany winter menu, but the Surry Hills winter menu too, oh and to bust out our proposed offerings for the upcoming Single O CBD store on York Street in mid-June.


Troy Cotton Single O head chef
 
Seems Troy is an avid and capable deep end swimmer.

Here’s a glimpse of dishes from the new Surry Hills winter menu, a scattering of which also feature at Botany and soon-to-launch Single O CBD. We’re loving the rustic style and strong flavours, the mix of fine dining and street. Great to have you on board Troy, and a big thanks to our stellar chef team, Gaspar, Adrian, Dane and Nick.


sardines
 
PICKLED SARDINES, BOILED EGG SALAD, BRIOCHE

Our sardines are de-boned and butterflied in de house, salted for hours, brined in a vinegar solution for more hours, then marinated in extra virgin olive oil. De-licious.

HOUSE-MADE RICOTTA, HONEY, PEPPER, GRAIN TOAST

To make our house-made ricotta, we infuse thyme into our milk, bring it to 74 degrees and add natural food acid (aka lemon juice & vinegar) allow it to sit for an hour, then allow it to hang out over night.


Ricotta-honey-toast
 
‘KILLERBEE’ BLEND RICE PUDDING, HONEYCOMB, CHOCOLATE

Coffee. Not only the world’s greatest beverage, but a wonderful dish ingredient. Our rice pudding features the dark honey and caramel tones of our Killerbee blend.


rice-pudding2
 
BACON ROLL, RED EYE MAYO, FRIED EGG, TOMATO APPLE KETCHUP

Our red eye mayo is a spin on the southern US recipe originally created by chef David Chang. We combine flour, milk, pork drippings and in place of the usual instant coffee the recipe calls for, we use our good espresso stuff.


red-eye-mayo
 
Single O bacone and egg roll
 
ROASTED BABY WINTER VEG, QUINOA, BRUSSELS SPROUTS, MUSTARD VINAIGRETTE

A vegan, gluten free and lactose free that just might convert the most vehement Brussels sprouts hater. Features market fresh veggies changing throughout the winter season.


Single O roasted baby veg
 
CHICKEN BREAST, CORN BROTH, GOATS CHEESE, FARO, BROCCOLI, CHIVES

Nourishment in a bowl. We give the chicken a light coffee rub before it’s slow poached, then pair it with goats cheese (goats cheese and coffee tend to hit it off), broccoli and the ancient grain faro for even more goodness.


Single O chicken
 
PORK BELLY, HASH BROWN, PICKLED CABBAGE, PAPRIKA AIOLI, APPLE KETCHUP

We pickle the cabbage ourselves and make the ketchup from fresh green apples. Troy’s trip to Spain last year may account for this dish’s Spanish touches.


Single O pork belly
 
SINGLE O DELI SANDWICH: PASTRAMI, MUSTARD, PICKLES

A deli style number with the pastrami made and smoked in Bronte’s Lucas Meats, and the sourdough coming from Bread And Butter Project.


Single O deli sandwich
 
See the full winter menus at:
singleoriginroasters/surryhills
singleoriginroasters/botany

And stay tuned for general and menu details on Single O CBD at:
singleoriginroasters/cbd
facebook.com/singleocbd

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BEANS WILL ROLL IN NEXT RANDOM ACT OF ART http://singleoriginroasters.com.au/beans-will-roll-in-next-random-act-of-art/ http://singleoriginroasters.com.au/beans-will-roll-in-next-random-act-of-art/#comments Mon, 25 May 2015 04:21:54 +0000 http://singleoriginroasters.com.au/?p=2756 Single O Random Acts of Art - Beans will roll Rochelle Buckley
 
We’re kicking off another round of the Random Acts of Art Project, this time with artist Rochelle Buckley. The project, which sees our 1kg bags and other ‘random’ objects in our world get art on them, started in 2013. Since then we have seen artists Brett Chan, Adrian Repeti & Georgia Hill’s incredible artworks adorn our 1kg bags and various places around our cafes and roast works.

Rochelle Buckley is a local Sydney artist who has been drawing for most of her life. While normally we don’t give any content guidance with the art, we were a little bit excited about the recent install of our G120 restored Probat roaster (circa 1971). Then talk turned to tattoos, resulting in a twist on the old ‘Man’s Ruin’ tat, incorporating coffee as the vice. Gotta love art!


Single O Random acts of art - Rochelle Buckley
 
We did a little Q&A with Rochelle, so you can get to know her and her art a little better…

TELLS US A LITTLE BIT ABOUT YOURSELF AND WHEN YOU STARTED DRAWING?

Well my name is Rochelle Buckley, I live in the suburbs with my husband and together we own a little business called A Whole Lot of Buck. We make prints and stationary using my illustrations and sell them online and at markets around Sydney.

I wasn’t exactly born with a pencil in my hand but can’t remember a time where I haven’t been drawing. My parents have always encouraged me to pursue my love for creativity and that support has driven me to better myself everyday as an artist.
 
MOST OF YOUR ARTWORKS HAVE A PLAYFUL INTERPRETATION OF BEAUTIFUL, STRONG WOMEN, WHAT DRAWS YOU TO THIS THEME?

Being a woman certainly helps and I love that women can be everything all at once. One minute we’re a powerful, seductive, goddesses full of wisdom and determination then the next we’re an emotional ball of mess that just wants chocolate and a hug.

There are so many levels of emotion to a woman and I enjoy exploring them through my art.


Rochelle Buckley
 
WHAT INSPIRES YOU STYLISTICALLY?

Artists like Audrey Kawasaki and James Jean have inspired me the most over the years, along with Danger Girl comics and various tattoo artists on Instagram.
 
WHAT IS YOUR FAVOURITE MEDIUM TO DRAW WITH?

Pencil, paper and pen. We’ve been together so long anything else just seems like a fling.
 
DO YOU LIKE A MORE NATURAL PROCESS WITH PEN/PAINT TO PAPER OR STRAIGHT ON THE COMPUTER?

Computers are a great tool and I use them for producing some of my prints but give me pen and paper any day!
 
IF YOU WEREN’T AN ARTIST/DESIGNER WHAT WOULD YOU BE?

I would be a professional napper and food connoisseur.
 
IF YOU WERE TO BE STRANDED ON A DESERT ISLAND AND COULD TAKE 3 ITEMS WITH YOU, WHAT WOULD THEY BE?

A never ending bottle of water, a flame thrower and a yacht.
 
NOW THE BIG QUESTION – DO YOU DRINK COFFEE AND IF SO HOW DO YOU TAKE IT?

I can’t survive the day without coffee!!! I take piccolos most days and sometimes soy lattes with a dash of honey.
 
To see more of Rochelle’s work, follow her on Instagram.
 
Keep an eye out for the 1kg bags popping up randomly around town, we hope you like the illustration as much as we do.

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Grab Some Winning Bella Vista Before It’s Hasta La Vista http://singleoriginroasters.com.au/grab-some-winning-bella-vista-before-its-hasta-la-vista/ http://singleoriginroasters.com.au/grab-some-winning-bella-vista-before-its-hasta-la-vista/#comments Wed, 15 Apr 2015 05:44:07 +0000 http://singleoriginroasters.com.au/?p=2592 Bella Vista Colombia Cup of Excellence #1 coffee
 
We could tell you that we secured the Cup of Excellence Colombia 1st place winner ‘Bella Vista’ by battling out in the online auction at 3am, bleary-eyed but determined, fighting off stiff international competition with bids of steel… but truth is post-auction we made a phone call to the winning bidder and organised a box. (It was a Colombian company keen to keep the coffee in the country for Colombians to enjoy, but who happily shared out a few boxes around the globe.)


Dan opening bag of Bella Vista Colombia coffee
 

This first ever winning coffee from Colombia’s Antioquia region is now here and plans have been hatched to manage this gem via a special presale, culminating in a one-off small batch roast on our UG22 Probat, 11th May.


Bella Vista Colombia Cup of Excellence #1
 

All of 90 125g packs, and a little on the side to sell by the cup at the café, will make up this Reserve Roast, and we can tell you dear reader, at the time of publishing this, 32 packs have been sold.

So your chances of getting in are good, but nonetheless don’t stall;

 
Produced by Carmen Cecilia Montoya Patiño, this washed-process, Caturra variety coffee has a soft jasmine floral aroma, bright white grape acidity and citrus zest flavours with a creamy vanilla finish.

It stole the limelight at the Colombia Cup Of Excellence, with Carmen’s hard work and determination paying off.

We’re truly taken aback by the complexity of Bella Vista Colombia and are stoked to be able to share it with you fellow coffee lovers!

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Why Q Grader? Q&A with Craig Holt http://singleoriginroasters.com.au/why-q-grader-qa-with-craig-holt/ http://singleoriginroasters.com.au/why-q-grader-qa-with-craig-holt/#comments Wed, 25 Mar 2015 02:35:31 +0000 http://singleoriginroasters.com.au/?p=2558 Craig-Holt
 
As we approach our May Q Grader course (the most hectic 6-day sensory coffee course on earth, for those that don’t’ know!), we check in with instructor Craig Holt about the benefits of the course, and a bit about specialty coffee in general. No dolphins were harmed in the creation of this interview.

BEYOND PERSONAL SATISFACTION OF GETTING A Q-CERTIFICATE, WHAT CAN YOU DO WITH IT?

  • Being a Q Grader is increasingly helpful when looking for work on the quality/buying/trading side of the business. Having “Q Grader” on your CV resonates extremely well with coffee employers.
  • You are also approved to be one of the cuppers notified when samples need to be graded for a Q Cert.
  • You can communicate coherently/efficiently about quality with producers/vendors/buyers, using a language that has become more or less universal in the coffee trade.

WHAT IS THE BEST THING ABOUT BECOMING A Q GRADER?

  • The Tattoo we ink onto your forehead.
  • People find you more physically attractive.
  • You smell better.
  • In reality, one of my favorite things about it is the opportunity to calibrate with other coffee professionals, and to spend a week gaining valuable perspective on the world of coffee, and your own capacity as a cupper.

IN YOUR OPINION WHAT IS THE IMPORTANCE OF THE Q GRADER LICENSE TO COFFEE PROFESSIONALS IN COFFEE CONSUMING COUNTRIES?

  • As above, it allows growers/exporters to speak a language of quality that is understood by people throughout the supply chain.
  • Knowing the quality of their coffee puts the price-discovery opportunity in the hands of growers. This is a quantum leap in terms of empowering growers.

HOW WOULD YOU DESCRIBE THE SPECIALTY COFFEE SCENE IN THE UNITED STATES RIGHT NOW?

  • Zesty
  • Flannel-shirted
  • Well-coiffed
  • Bodacious
  • Dolphin Safe

ARE YOU NOTICING ANY NEW TRENDS?

  • Honestly, over the last few years there have been several things that were momentarily noisy, but not much of any lasting impact.
  • One positive shift – that has been gaining strength for a few years now – is the ongoing growth in fully traceable, sustainably sourced coffee. When I started my company, it was a tiny percentage of the overall trade. These days, sustainability is a mainstream concept. That is good news for growers, and for the long term health of the industry.

WHAT ARE YOU HOPING TO EXPERIENCE COFFEE-WISE IN AUSTRALIA?

  • Australia has such a great coffee scene, and so many roasters and retailers have become trend setters in the industry. I am just looking forward to checking out as many coffee shops as possible, and learning as much as I can about the coffee business there.
  • Also, it’s always great to teach Q Courses, because I get to cup coffee with a group of people who are as geeked out on coffee as I am.
  • Having taught courses throughout North, Central, and South America, as well as Europe, Africa, and Australia, I always learn a lot about how folks in other markets react to different coffees.
  • Finally, I want to fill a swimming pool in Sydney with perfectly roasted Ethiopia Yirgacheffe, and steep myself in elegant yumminess.



CQI Q Grader course at Single Origin Roasters

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‘Coffee Cellar Door’ Tickets Now On Sale http://singleoriginroasters.com.au/coffee-cellar-door-tickets-now-on-sale/ http://singleoriginroasters.com.au/coffee-cellar-door-tickets-now-on-sale/#comments Tue, 24 Feb 2015 05:34:17 +0000 http://singleoriginroasters.com.au/?p=2518 coffee cellar door
 
As with wine, finding out about coffee is like space travel: Once you get going there’s no end in sight.

As part of the Sydney Morning Herald Spectrum Now, we’re inviting you deeper into the coffee universe via our cold brew coffee tasting event.

Mimicking a wine tasting, (what barista doesn’t want to give their best sommelier impersonation for an afternoon), let the Single O team charge your glasses with chilled coffee which has been cold immersion brewed. We’ll show you what coffee can offer in terms of acidity, flavour (three times the flavour compounds in wine!), body and aftertaste.

Held in our Roast Works in Botany, you’ll go behind the scenes to see our two restored Probat roasters (circa 1965 & 1971), along with espresso training room and coffee lab, where we do our sample roasting, R&D and QC work.

It’s in these locales that, with wine glass in hand, you’ll move from table to table tasting some of our latest single origin harvests on offer, which we’ve sourced, roasted and specially cold brewed.

Travel from Rwanda to Honduras, Ethiopia to Colombia, tasting coffee that mirrors sparkling wine, various whites, reds and dessert wines. Enjoy food pairings too, prepared by our café chefs to complement each key coffee.

What better things to do have you got to do with your afternoon than sample a carbonated champagne style coffee paired with a light, airy hors’ d’oervre? Through to a dessert wine style coffee with a creamy chocolatey morsul?

A tasting wouldn’t be complete without dropping in an awarded plonk or two: Coffee Cellar Door will include a winner from Cup of Excellence, an annual, rigorous coffee growing competition that determines who’s producing the best of the best from around the world. (It’s dubbed the ‘Oscars of coffee’)

Fear not about your caffeine intake, or palate fatigue when it comes to evaluating those later coffees – spittoons will be provided. Though swallow away if you prefer. It’s not like you need to worry about your blood alcohol level.

Coffee Cellar Door is on March 21st, kicking off at 2.30pm. All the tables can be done comfortably within an hour, or for those who find themselves drifting deeper into the coffee universe, stay with us till the doors close at 4.30pm.

TICKETS CAN BE PURCHASED HERE.

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Get Your Chiffon & More With The New Mothership Menu http://singleoriginroasters.com.au/get-your-chiffon-more-with-the-new-mothership-menu/ http://singleoriginroasters.com.au/get-your-chiffon-more-with-the-new-mothership-menu/#comments Thu, 05 Feb 2015 05:50:08 +0000 http://singleoriginroasters.com.au/?p=2481 Single Origin Roasters coffee cake
 
We’re stoked to bring you our newest Botany café menu. Here’s some of the thinking behind it for all you foodie types, but first, a photo of Led Zeppelin’s Mothership cover, because it’s an epic greatest hits album, and we share the same name. (check this!)


ledzeppelin
 

Now we hear from our chef team…

BUCKING THE DONUT CRAZE, WHAT’S THIS OLIVE OIL COFFEE CHIFFON CAKE YOU’VE MADE THAT HAS DEVELOPED ITS OWN FOLLOWING?


Single Origin Roasters coffee cake
 

The coffee cake started off as an experiment really. I (Tommy) was trying to make a dairy and gluten free sweet offering for those people who cant eat the new baked goods we have been making in house at both stores. It started off life as an olive oil chiffon cake, this is an American method of making a sponge cake where your raising agent is the whisked egg whites.


betty crocker
 

Now a quick back story; The chiffon cake was invented by a guy called Harry Baker, a California insurance salesman turned caterer, in 1927. For 20 years Baker kept the recipe secret until the time and money was right to sell it General Mills. They named it “chiffon cake” and in 1948 released a Betty Crocker pamphlet with 14 chiffon cake recipes and variations.

All the recipes I could find, Betty Crocker or otherwise, used flour (which makes a beautiful light sponge), so I started experimenting with alternatives, and found that almond meal gives us a beautifully moist cake. We then make a coffee icing using fresh Reservoir blend espresso, as well as smashed frosted coffee beans and roasted almonds for a garnish.


YOU’VE BEEN CURING BACON FOR A GOOD WHILE NOW – WE’VE ALMOST EARNED THE NAME SINGLE ORIGIN CURERS – HOW HAS THE PROCESSED BEEN REFINED OVER TIME?



Single Origin Roasters bacon and egg roll
 

Our bacon is based on the traditional English dry cured bacon, a nine day process that involves packing the pork in a ‘dry cure’ for five days. It’s then soaked in iced water for a day to purge some of the salt before being hung for three to four days until it is ready to be sliced in house.

Recently we’ve been packing the pork neck into the vacuum bags with the curing salts, we then turn the bags each day, so that the salts are able to evenly distribute through the meat. For me this is a cleaner and more efficient way of curing the pork.

We also make chilli relish in-house to control the balance of sweet, sour and spicy complimenting the salty, sweet bacon.

COFFEE SPICED CHICKEN? COCONUT CRACKED WHEAT? SUPER HOT SAUCE CHALLENGE? DO TELL!?

Every body loves Portuguese chicken and everybody loves coffee so why not marry the two in one dish?

Enter the coffee-spiced chicken wrap with coconut cracked wheat.
We make a traditional piri piri mix. To that we add our freshly fine ground coffee, which gives it a Single O spin and further intensifies the piri piri flavour.

The coconut cracked wheat blends with and compliments the spices. Then the hot sauce challenge, our tomato base with jalapeno, birds eye chili and habanero peppers, is a bit of fun for the tougher palates. It starts with this sweet hit that then turns quite hot as it works its way around.



 

AND BOTANY’S GETTING A TASTE FOR THE SALMON BAGEL…


Single Origin Roasters Salmon bagel
 
If something is going to be simple it has to use the best ingredients. Our salmon, one of the favourites throughout summer, is flaked down and given a lemon honey dressing. We then offset the richness of the honey dressing with a sharp and sweet apple and red onion slaw. The bagel itself is from Iggys, known for its delicious chewiness and heartiness.

Bon apetit from Mothership at Single Origin Roasters Botany!
See the full menu HERE.



Single Origin Roasters filter
 

(And because coffee always gets a look in, here’s a filter of our Honduras Cup of Excellence, running February and March. See Paulo Sabillon the producer HERE! Available along with THESE ORIGINS and of course, our Reservoir house blend.

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Top 5 Coffee Christmas Gifts From Single O http://singleoriginroasters.com.au/top-5-coffee-christmas-gifts-from-single-o/ http://singleoriginroasters.com.au/top-5-coffee-christmas-gifts-from-single-o/#comments Thu, 27 Nov 2014 05:47:46 +0000 http://singleoriginroasters.com.au/?p=2373 Sugarplum
 
Damn there’s so much amazing coffee that has come on all at once here at Single O, we’ve gone into a taste sensation spin. Tis’ the season to be merry when you’ve got a cup of one of these in your hand. These coffees & gifts available online & at the cafes:

1) SUGARPLUM: Our annual Christmas blend is back, featuring the coffees that shone brightest this year; Kochere Ethiopia, Kigwandi AB Kenya and Suarez De Cauca Colombia. With figgy pudding, spice and ginger, Sugarplum strikes all the right notes for your Christmas table (or why wait that long). Available as espresso roast and filter roast. Special foil label too!

2) MIRAFLORES HONDURAS COE #6: SO SPECIAL! Rated the 6th best coffee in the Honduras Cup of Excellence, and one we fell for straight away with its juicy berry and cherry notes, and crisp clean finish. Check out Paulo, the producer of this coffee, on this video and splurge on this new favourite origin here; link. Available as espresso roast and filter roast.


Traveller Pack
 
3) THE TRAVELLER PACK: All you need for great coffee when travelling, be it camping or heading overseas with little room in your case. It’s how the coffee pro’s travel! Features an Aeropress (including stirrer, scoop, funnel & micro-filters) + Porlex hand Grinder + 250g Reservoir blend Single O beans.

4) FORTNIGHTLY BLEND SUBSCRIPTION: Ideal for the home espresso, plunger or stovetop user, receive a 250g pack of our blends on rotation, sent every two weeks for 4 or 8 months, delivered to the doorstep. Orders placed now commence 5th Jan, or later on request.

5) MONTHLY O SELECTIONS SUBSCRIPTION: Two 250g packs delivered to your door each month, for 4 or 8 months, featuring some of the best recent coffee harvests from around the world. Beautiful drinking, be it espresso or filter methods, and the adventurous can do a little home blending as each pair are selected as good blend partners. Orders placed now commence 5th Jan, or later on request.


Monthly O Subscription
 
OK AND ONE MORE:

6) KIGWANDI AB KENYA: The coffee that has caused a stir on the world gelato scene, for playing its part in the Mandorla Affogato from Cow And The Moon that took out the World Gelato Title; the back story here; link to that story. Bold ripe peach & plum flavours, with a mixed berry acidity & sweet toffee finish.

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See ‘A Film About Coffee’ & Buy Some Cows In Rwanda. http://singleoriginroasters.com.au/a-film-about-coffee/ http://singleoriginroasters.com.au/a-film-about-coffee/#comments Thu, 06 Nov 2014 05:42:59 +0000 http://singleoriginroasters.com.au/?p=2312 A Film About Coffee poster
 
It’s not every day we host a movie premiere. But seeing as the movie is ‘A Film About Coffee’, we’re giving it a whirl and bringing it to Sydney. Monday 24th November is the night, Chauvel Cinema Paddington the place.

Look forward to seeing the Sydney coffee community and general coffee lovers there!

A Film About Coffee features farmers, buyers, roasters and baristas, from farms in Honduras and Rwanda, through to coffee shops in Tokyo, Portland, Seattle, San Francisco and New York.

The Huye Mountain coffee you may have tried through us is a feature in the film, starring owner David Rubanzangabo.


David Huye Mountain
 
We’re putting proceeds of this screening toward purchasing much-desired cows for the producers who contribute to Huye Mountain Rwanda. Part of the ‘One Cow Per Poor Family’ program, the cow supplies milk for a producer’s family, providing nutrition and in some cases income, plus also manure for fertilizer.

There’ll also be Huye Mountain Rwanda fresh crop filter freebies, plus a post-screening Q&A including the film’s producer Dalia Burde, so you can ask any questions about the film.

Doors 5.30pm, Screening 6.30pm, Monday 24th November
Chauvel Cinema, 249 Oxford St, Paddington
Tickets: $20 + booking fee: afilmaboutcoffeesydney.eventbrite.com

Be sure to bring your paper printout or bar-code on your mobile device.
Arriving at 5.30pm advised to secure your seat, enjoy a coffee & chat!
For more info about the film: http://afilmaboutcoffee.com





A Film About Coffee poster
 

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