Artisan coffee roasters, Perth’s Fiori Coffee are running another of their Barista Courses in Perth this July.

The 2.5 hour session run by Blair on the 16th of July covers all of the basis of great coffee making and starts at 9.30am .

Fiori Coffee are running the May Barista Course at their Osborne Park Roastery, Rear unit 42 A Hasler Rd Osborne Park.

To make a booking or for more information contact Blair at info@fioricoffee.com Fiori Coffee or on 0412223614.

Espresso has always been more than a beverage – a celebration of life itself. Starting in Italy this unique feeling has sparked a cafe culture lived and loved around the world. And thanks to the invention of the fully automatic coffee system in 1985 this culture can be experienced at home just as easily.

With Philips Saeco you can enjoy truly Italian espresso varieties as at your favourite cafe, in your own home. From pure espresso to creamy cappuccino, always made from freshly ground coffee beans. At the push of a button, in the blink of an eye, whenever you want – and always quick and easy.

Discover the Fully Automatic Experience

Every espresso connoisseur loves visiting their cafe. waiting in anticipation for their favourite beverage. The sound of whole coffee beans being ground. The scent filling the air when the fresh coffee runs into the cup. And then, finally, raising the cup to one’s lips and indulging in the millions of taste nuances meeting the palette.

You can now have that experience right in your own home – with a fully automatic coffee machine by Philips Saeco.

Fully automatic means that the whole coffee beans are freshly ground and directly processed each and every beverage – so that every ounce of flavour goes directly from the bean into the cup. And you have the whole universe of coffee blends waiting for you to pick from, again and again.

The Best Technology for a Perfect Italian Espresso

As the inventor of the fully automatic system, Saeco has always been the innovative leader in this sector. 25 years of engineering work have resulted in incomparable expertise.

Just like an espresso is the combination of countless nuances complimenting each other, every Philips Saeco machine is a perfect combination of technological expertise.

The Ceramic Grinders deliver unrivalled coffee taste while the Pre-Brewing Technology extracts each and every ounce of the coffee bean’s flavour and aroma. The Opti-Dose function allows you to individually set your amount of ground coffee and the convenient Removable Brewing Group (a Saeco Invention) makes Cleaning easy – these technological milestones were developed to enhance your enjoyment.

Together the bring fresh coffee beans to life, extract their very last ounce of taste and enable you to enjoy perfect espresso easily at home – as if you were at your favourite street cafe.

The 2011 Philips Saeco Fully Automatic Coffee Machine Line Up.

Philips Saeco Xelsis Line

With the Xelsis line each and every family member can enjoy his or her favourite coffee speciality. 6 user profiles can be created and for each profile up to 9 beverages can be personalised.

This makes the Xelsis the pinnacle in automatic technology.

Philips Saeco Exprelia Line

The Exprelia Line is always ready to serve your favourite coffee specialities. Whatever you’d like its done with the touch of a button and instantly prepared.

Ready for your personal coffee beverage? The Exprelia always is.

Philips Saeco Syntia Cappuccino

The Syntia Cappuccino is the perfect combination of compactness, performance, design and high-end materials – everything for your Italian espresso and cappuccino enjoyment at a touch.

One touch and automatic milk frothing.

Philips Saeco Syntia Line

The precious stainless steel finishing and stylish look of the Syntia Line is combined with high end functionality – delivering everything you need for enjoying the pleasure of Italian espresso at home.

Coffee Shrine are Philips Saeco coffee machine experts and can assist you choose your favourite automatic espresso machine.

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.

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.

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.

Aeropress World Championships

This thing is great! We have told you just how much we love the Aeropress in previous posts and highly recommend adding one to your coffee lovers arsenal. In addition to being a great no fuss way of making a special coffee from day to days it is extremely portable and is perfect for those weekend aways or camping trips.

If you are one of those people who really, really loves your Aeropress and think you have got it nailed, whether you make it at home or you are doing Aeropress extractions at your cafe, consider and entry into the 2010 Aeropress World Championships.

This year the Aeropress World Championships is being held in London to coincide with the 2010 World Barista Championships. The emphasis of the competition is on taste and having a bit of fun. Brewing a beautifully balanced cup is what will win you the championship – this is not about latte art or presentation.

Checkout the official web page of the World Aeropress Championships including the rules and some of the recipes for additional details.

In the mean while, why not try the Sigfreds upside down method for your next Aeropress extraction. And for a special tip, try do a blind extraction, pass hot water through your Aeropress without any coffee first as this will remove some of the paper taste from the filter and soften the filter a little for a better extraction.

Oh, and one last thing, Coffee Shrine is offering 10% when you purchase your Aeropress with 250g of Brew Ha PNG Purosa ‘A’ Fair Trade Organic specially ground coffee for a limited time only so you not only get great tasting coffee, you can also feel really good about buying it.

And, there is no question that on average there is probably more poor quality coffee in Perth than in Melbourne, but what is both far more newsworthy and understated is that good Perth coffee is every bit as the best coffee from the Mexicans over on the east coast.

Specialty coffee roasters such as Fiori, 5 Senses, Brew Ha and the like are true artisans, and exceptional coffee can be found in many Perth Cafes including superstars such as Ezpreszzo, Elixir, Ristretto, Danging Goat, the Little Pantry, Epic, Fix, Sawyers, Tiger Tiger, Brew Ha, Cimbalino and Moore and Moore.

And now with the WA Barista championships on the horizon, the Perth coffee community, and it is a community among the leaders in Perth coffee, are upping the ante to push the boundaries further still.

In order to raise much needed funds to run events such as the WA Barista championships, the Perth coffee community is putting on a regular meet at different coffee venues around Perth where coffee lovers can get together and ask questions, have their say, shoot the breeze, drink lots of great coffee and get involved in the thriving Perth coffee movement.

So, Perth coffee lovers and professionals bookmark your diaries for May 22nd, 6:30pm at Elixir coffee Specialists, 145 Stirling Hwy, Nedlands.

$15 bucks gets you entry, some pizza, some drinks, and a healthy level of caffeination and a better insight into the Perth coffee world.

Read more at AbstractgGourmet.com

Fix Cafe in West Perth is short on hype yet big on what they do best, which is serve consistently good coffee day after day in a minimalist yet very comfortable environment.

Fix is probably my favourite West Perth Cafe. Located only 2 doors down from Epic on Outram Street where it is very cool to be seen, Fix has year after year provided a great place for West Perth’s business community to meet and do business.

The Coffee is roasted by Artisan Roaster, Fiori Coffee, and it’s always fresh and well produced. Served in 7 ounce cups, like milky coffees should be, there is a consistency to Fix’s coffee which is sadly lacking in many comparable establishments.

A major part of what makes Fix work so well is the low staff turnover of friendly staff who seem to take a genuine interest in how your day really is going.

Fresh, yet simple food, polished concrete floors, white stylish plastic Italian table and chairs and a good supply of daily newspapers.

Loved by those who frequent it, and underrated by those who don’t. As other cafes come and go Fix continues to remain one of West Perth’s gems and an important part of the Perth Coffee scene.

Read more reviews on Fix Cafe at www.PerthCoffeescape.com

(Credit to Bean Hunter for the image)

Did I say we love our espresso? We most certainly do which is why we are very sceptical of the wave of enthusiasm that is washing through the Australian coffee scene with previously shunned concepts such as pour-over filter coffee and siphons etc.

This is not to take away anything from what the passionate trailblazers such as Melbourne Coffee Scene’s Market Lane in Melbourne are doing with their filter brews or clover coffee. Or the excitement that the likes of Perth Coffee Scene’s 5 Senses display for innovations such as their new Uber boiler. These guys are creating a renewed interest in coffee which could rival the enthusiasm that people typically save for their love of wine. But, did I mention that I love espresso?

So, while we continue to be amazed by the changes in the industry while remaining true to our roots in our love of espresso, every now and then something comes along that blows our preconceived ideals right out of the window.

This week, it is the Aeropress Coffee Maker that has made us sit up and take note.

The Aeropress is a pretty simply syringe like device from Aerobie, yup, the Frisbee thingy people. It’s a circa $50 coffee maker that is striking in its simplicity, empowering in its ease of use and rewarding in the quality of coffee it produces.

We have been playing around with ours for the last 2 or 3 weeks and since we paired it up with our Brew Ha Fairtrade “Organic” A filter ground coffee we have been delighted by the resulting brew.

It’s a filter brew, yet extracted under some pressure, so has the smoothness of filter coffee, yet with more substantial yet delicate flavours seeping through.

To use you simple

1. Place a filter on the bottom of the Aeropress
2. Place the Aeropress on top of your favorite coffee mug
3. Put a measured scoop of coffee into the brewing chamber
4. Pour hot water into the brewing chamber
5. Using the included stirrer, mix the coffee and water
6. Wait twenty seconds, and place the plunger on top of the brewing chamber
7. Push down gently on the plunger
8. When the plunger reaches the bottom, pop out the puck of coffee grounds into the rubbish

That’s it, a quick rinse and pop it back on the shelf for next time.

Will it replace our espresso machine? Absolutely not, however it’s a great accompaniment, perfect for weekends away, group gatherings, picnics or for use at the office.

Do you use an Aeropress? We’d love to know what you think.

The Aeropress coffee maker and Brew Ha Fairtrade “Organic” A coffee are available from Coffee Shrine.