Personally I cannot understand why people would want to flavour their coffee; however there are very few cafes or coffee shops that do not have bottles of syrup flavouring on their shelves. This may be set for change, and more sophisticated flavoured coffee could begin finding its way into the cups of more sophisticated coffee drinkers.

While coffee’s third wave is surging ahead through more sophisticated coffee shops in Australia, the seeds of what could come to be known as coffees fourth wave are currently being planted.

Researchers the likes of Brazils Dr Martha Taniwaki have been working on trying to understand the impact on flavour caused by both the coffee bean’s natural characteristics as well as the effect of naturally occurring fungi to which the beans have been exposed. By encouraging selected good fungi to grow on the bean crop, growers have the ability to produce a range of flavours; like wine or other food like cheese where you use mould or yeast to give a special flavour(1).

While any microorganisms associated with coffee beans are burned during the roasting process, it is the effect that the fungi is having on the bean during its development and maturity that is creating the changes to its taste.
As researches learn more about how different fungi varieties impact the coffee beans flavour, it is conceivable that entire crops of coffee can be styled into designer flavours through the introduction of these different fungal organisms.

1. Source: http://www.abc.net.au/news/newsitems/200608/s1724648.htm

About the Author: Paul Ballardin is the Founder of Coffee Shrine, Australia’s premier national coffee machine and supplies specialist.

We discovered this popular gem and its captivating appeal which lures you inside to discover its treasures, on our last visit to the area. This time we were armed with our camera.

The simplicity of the rustic charm which is The Pantry Door belies the great taste and care which has been put into making this venue a delightful place to frequent.

Coffee was the first order of the day.

The Pantry Door is another Perth Cafe serving up a fine extraction of Fiori Coffee and Banister Downs milk, and today’s brew was a welcome respite from the icy cold that has overcome Perth.

My coffee was fresh, hot, well textured and faultless.

The food on display at The Pantry Door can only be described as stunning. Mostly pre-made and displayed in a rustic arrangements of bowls and platters, the quality, freshness and choice is simply exemplary and we found ourselves hard pressed to make a choice between the wide selection of sandwiches, rolls, quiches, tarts and salads.

I opted for a rare roast beef and salad sandwich on multi-grain which tasted as divine as it looked.

In addition to great coffee and dine in or take away food, The Pantry Door also offers a variety of gourmet delights for the home.
Prices are more than reasonable for the outstanding quality.

See what others say about The Pantry Door at www.PerthCoffeescape.com

About the Author: Paul Ballardin is the Founder of Coffee Shrine, Australia’s premier national coffee machine and supplies specialist.

Since that first Saeco coffee machine, Saeco has continued to develop “firsts” in the now highly competitive domestic coffee machine market; the first coffee machine with built in cappuccino function, the first multi-drink coffee machine, and the first two-cup coffee making machine.

With the takeover of the debt ridden Saeco brand by Philips in 2009, Saeco is now launching the next generation of at-home coffee machines with the Saeco Syntia and the Saeco Xelsis ranges. These two models build on the unparalleled style and performance Saeco devotees have come to love and expect, while offering even more unique features that add an extra dimension to the way you savour coffee.

As we look towards the next 25 years, we can see significant further consolidation in the highly competitive and overcrowded domestic coffee machine market, but one thing we are now assured of is that the Saeco brand under the new ownership of electronics giant Philips is in great hand.

About the Author: Paul Ballardin is the Founder of Coffee Shrine, Australia’s premier national coffee machine and supplies specialist.

Related: Saeco Syntia, Saeco Syntia Focus, Saeco Xelsis, Saeco Xelsis Black

We have written previously about what a stellar job we think Philips have done since they acquired Gaggia parent, Saeco in late 2009 with the rationalisation and revitalisation of the Saeco and Gaggia line ups.

Now, Gaggia have bought the brand and channel management of Gaggia back in house, ending the management of the brand in Australia by Shriro Australia Pty Ltd.

This is being further demonstrated with a more professional approach to channel management and we expect that the big box retailers such as the Good Guys and Harvey Norman’s will be given a lot more love by Philips with a focus on the Saeco brand.

New resellers are now being appointed for the Gaggia brand and we are proud to announce that Coffee Shrine is now an Authorised Gaggia reseller. The addition of the Gaggia Coffee Machine line up to Coffee Shrine’s range of Fully Automatic Coffee Machines for the home, further cements its reputation as Australia’s Premier Coffee Machine Specialist.

For over 50 years Gaggia Coffee Machines have been filling coffee shops and homes throughout the world with the unmistakable and unique aroma of espresso coffee.

Gaggia Coffee Machines combine the respect associated with one of the best-known brands in the International coffee scene, with innovation and technological evolution. Coffee Shrine is proud to be an Official Gaggia Coffee Machine Reseller.

Milked is located on the Angove street strip just off Fitzgerald street and we visited during a weekday lunch period when inner city parking spaces are sparse.

I am growing increasingly fond of this part of Perth and Milkd is another of these cosy Melbourne style coffee shops which fly in the face of the Perth coffee scene knockers.

Milkd is a simple concept well executed, minimalistic yet comfortably cool with an urban inner city feel. It makes great use of its busy street location with both on street and street facing tables; a great place to visit with friends while not intimidating to visit alone.

Being a lunchtime I opted for a coffee and a feed. They have a simple menu of on display items that are finished off in the foccacia maker as well as a number of simple salads and tasty sweet things.

I opted for a vegetarian melt and a flat white coffee. Coffee is by local roaster Espresena and was a good extraction, just served a little milky for my taste, but then I am not a great fan of those larger open 8 oz cups.

The melt was as expected but what I did find remarkably goo was the quality of the music sound system oozing out chilled out groovy tunes.

Milkd is a cool place to catch up with friends, have a meal of coffee or just chill out over coffee and a paper or your iPad and I am definitely a big fan of coffee shops with free Wifi.

See more reviews on Spring Espresso at www.PerthCoffeescape.com

About the Author: Paul Ballardin is the Founder of Coffee Shrine, Australia’s premier national coffee machine and supplies specialist.

Philips Saeco Syntia Focus Nera

I have said it once and I’ll say it again; since Philips took over Saeco and Gaggia in late 2009, they cannot seem to put a food wrong with the management of these brands.

The latest evidence of this is with the upcoming release of line extension for the Saeco Syntia range, the Philips Saeco Syntia Focus Nera.

The Philips Saeco Syntia Focus Nera will take pride of place in any modern kitchen bringing the Italian espresso lifestyle to your home. With its gloss black design it differs from the rest of the Syntia range by its simple push button interface with colour coded indicator icons.

The Saeco Syntia Focus allows you to enjoy your favourite coffee beans the way you like, with an adjustable ceramic grinder and control over coffee dose, length and temperature.

Easy to clean and maintain with its side access panel, the Saeco Syntia Focus features Saeco’s patented removable brew group as well as an automatic cleaning and descaling cycle.

And, like with the release of the cappuccino version of the Odea range, we suspect it will only be a matter of time until you can purchase a Cappuccinatore for the Syntia Focus to make one touch frothed milk.

The Philips Saeco Syntia Focus Nera is a stunning mid range super automatic coffee machine which demonstrates that Philips are well on their way to becoming the undisputed world leader in at home coffee.

See our related posts:

Best Reviews – Saeco Syntia

Saeco Syntia – Coffee as Part of Our Life

Saeco Rebranded

About the Author: Paul Ballardin is the Founder of Coffee Shrine, Australia’s premier national coffee machine and supplies specialist.

Perth Coffee Spring Espresso

Spring Espresso is located on Baggot Road Subiaco just around the corner from Rokeby Road and across the road from the new Norcia Bakery. Maybe its the “fixie” bike parked out the front which is becoming the proxy trademark of baristas in the scene, but you seem to know that Spring Espresso know what they are doing when you enter their domain.

Its pretty popular to bag Perth Coffee, but Spring Espresso is another example of the Perth Coffee Scene socking it to the Melbourne Coffee fanatics. These guys are professionals at what they do and are part of a group of Perth Coffee Shop owners pushing the boundaries.

Spring Espresso has a fresh and open yet warm feel about it and coffee is the big deal here with all sorts of Coffee paraphernalia lining the walls. They are also part of a growing number of coffee specialists offering filter coffee and syphon for the more adventurous in addition to traditional espresso.

I popped in for a quick bit of lunch and started with an Ethiopian single origin “Nekisse” espresso. According to the cupping Notes: Nekisse displays a dry fragrance of sweet sticky fruit, cranberry, apple and blackcurrant. Wet Aroma of spicy cardamom, banana … and butterscotch sweetness. In the cup, poached peach, super clean and really slick mouth-feel. Raisins and hints of subtle sweet paprika like spiciness.

It was a really interesting and well prepared espresso, yet espresso didn’t quite seem the right word to describe it. I love my espresso, a coffee that as the name suggests is designed to be consumed quickly for a coffee hit and then you are on your way. The Nekisse espresso however is so interesting and complex in its flavours that you are obliged to take a sip, then ponder what it is that you are tasting, then take another; it’s not quick affair.

Spring Espresso has a simple food selection from the display fridge and for lunch i enjoyed a Vegie toastie with Eggplant and chili. Yumm! With New Norcia bakery across the road, you are guaranteed that Spring Espresso’s bread based food is fresh and of top quality..

I wrapped up my visit with a takeaway flat white made from 5 Senses Coffee which was another great coffee that I have enjoyed this week and leaves with no doubt that the Perth Specialty Coffee Scene is thriving and in a good place.

See more reviews on Spring Espresso at www.PerthCoffeescape.com

About the Author: Paul Ballardin is the Founder of Coffee Shrine, Australia’s premier national coffee machine and supplies specialist.

Pour Over Filter Coffee

There has never been a more dynamic and exciting time in the specialty coffee industry than today. While the shift to quality espresso coffee drove the explosion of cafes and coffee shops that we have come to know and love, it is the current underground interest in specialty roasting and appreciation of the the specific coffee origins that is creating a new wave of coffee enthusiasm.

As the finer characteristics of single origin coffees are starting to become better appreciated we are seeing experimentation by enthusiasts and professional baristas alike with a range of different extraction methods.

We asked Paul Asquith, Barista Trainer for Gloria Jean’s Coffees Australia about coffees third wave and about his favorite brew methods. What follows was his contribution.

One of my favourite brew methods is my little ceramic pour over. Nothing fancy, all it takes is a filter paper, some ground coffee and then some ‘hot’ water. What defines all of this though? What makes a good or bad brew?

I like the mild, acidic and fruity notes that I can get out of some of the coffees I brew and then alternatively, I like a sweet and balanced brew. A work colleague of mine Ben Irvine (product development) is more of a scientist when it comes to these things and often challenges ideals, which for me is a really good thing, so then I am left wondering, what do I really like?

Scott Rao, author of ‘Everything but Espresso’ simply doesn’t like the pour over. Convinced that the brew is never hot enough to extract the right flavours, and in some way he probably is right, but what about your personal preference? Or is personal preference learned from a bunch of badly brewed coffee?

It is hard to get the right temperature water, something brewing at above 90 degrees c, so you are then left with an under brewed coffee. To really get a full temp brew you need to have something that keeps the water super hot, pours it just as hot, have a filter that is hot… see where I am headed here? It’s almost impossible!

I do however, love my technique and the results it gets. It may not be right, but they are often interesting and enjoying. It’s as simple as this:

1. Pre-wet the filter and paper (i use excellent quality papers but i am really aiming at pre warming the ceramic)
2. Pour fresh ground coffee in
3. Pour a small amount of hot water over the grinds to allow for bloom (20ml sprinkled to wet the whole bed)
4. Wait 20-30 seconds
5. Gradually pour the remaining water over the coffee never getting past half way up the filter.

This very rarely produces a lot of sweet flavours because the brew temp isn’t going to get above 85 but I do love it. I love the mild to spritely acidity, the berries and stone fruit flavours and clean brew my pour over provides. Is it right, not sure… works for me!

Authors note: It is important when using different brewing techniques to ensure you have the correct coffee grind.

One plus One Coffee Carrier

Clever design proves that you don’t need to come up with something complicated to resolve a simple issue.

Now anyone who has even been sent buy a round of coffees from the local coffee shop knows that you cannot accomplish this task successfully without a coffee cup carry tray. But does anyone ever remember to take their cup carrier back to be reused again. Hmm, silence…

So it was pleasing to stumble across this nifty creation by designer Jin Won Park, the better mousetrap, or more accurately, the better coffee carrier.

The goal of this design project was to try and cut paper consumption when using disposable paper packaging for coffee take-aways. And the design is remarkably simple.How do we achieve it; a redesigned the take-away sleeve.

The “One Plus One” is a coffee cup sleeve that comes with a concealed hooked extension, which when unfolded and entwined with another another transforms the sleeves into a nifty carrier.

Its still a lot of packaging for a one time use, unless you remember to take your sleeves back when its next your shout, and you would probably want to have sleeves without the handles as well for those single cup purchases.

In any case, we think its a cool idea and cant wait to get our hands aon a set so that we can see just how many you cups you can in fact carry with the One plus One.

Cyclists, Cafes, Coffee and Conflicts

Cycling in Australia has undergone something of a renaissance of sorts over the past few years and this has to be a great thing for both the health of our population and the health of the environment. And there seems to be no slow down in the trajectory of cycling’s growth; well maybe because there isn’t a suitable WII alternative or an iPhone app that can replace it.

Unfortunately, our car crazy society was not designed to cater for large numbers of cyclists and cars to share and it is the union of these 2 transport modes that has led to well publicised rising angst and conflict in many urban centres.

But, it’s not only on the road where conflict is on the rise. As cycling pelotons get larger, popular local cafes are becoming the new battleground for our flamboyant lycra clad budgie smuggling Lance Armstrong protégés and the local morning coffee set.

As house blocks shrink, and backyard sheds disappear from the list of sacred hideaways of the Australian male, the peloton has become his new refuge and the cafe latte has become the new Victoria Bitter. This phenomenon can be witnessed any weekend morning if you try and get a seat at your favourite coffee shop for flat white, big breakfast and half hour of peace and serenity over a newspaper.

And cafe owners are concerned also. While the numbers of customers continues to increase with the swelling cycling population and cafe queues become common place, the average check its declining; for you can hardly ride 100’s of kilometres after consuming 2 eggs, bacon, a couple of hash browns, sausages, cibata bread toast and tomato.

No one can be certain where this change in cafe demographics will end but 2 things are certain. Good coffee has never seen higher demand and bright coloured lycra does not look good on anyone.