Constant - Geelong
"We are a small, locally owned Geelong based business providing coffee rarities, micro-lots and small batch blends, available for wholesale or retail purchase.
We partner with a number of like-minded cafes throughout Geelong, the Bellarine, Surf Coast and Melbourne to provide specialty coffee that returning customers have come to know and love.
Our aim is to create coffee blends that are balanced in sweetness and body with flavours that are still traceable to origin and are simple to brew in both commercial or home settings.
Our single origin portfolio aims to be seasonal and of high quality with a focus on lightly roasting, bringing forth unique flavours that are the product of hard working producers and farmers."
"Named after the street where our journey into small-batch roasting began, our High St blend has become a cornerstone of Constant Coffee's premium offerings. This flagship blend is incredibly versatile, whether enjoyed as a straight espresso or in milk-based drinks.
It features a carefully curated selection of South American and African coffees. We start with beans from Colombia's high-altitude Huila region, known for their extended fermentation process, and add a naturally processed Brazil from the Minas Gerais region. Finally, we include a washed coffee from Ethiopia's Yirgacheffe region, the birthplace of coffee. Each component is roasted to highlight its unique flavor profile, then blended to create a cup that bursts with sweetness, red fruit, and smooth caramel and chocolate notes."
Origins - Brazil, Colombia, Ethiopia
Roast date - 09/08/2024
Variety - Multiple
Process - Washed
Flavour notes - Milk chocolate, Caramel, Red fruits
"Using South American and PNG coffees, we've created our darkest roast yet. A small amount of Conilon from producer Eduardo Tozi (Brazil) is balanced by sweetness brought on by the arabica types. The Conilon we've chosen to include makes up a very small percentage of the blend. It is also high grown and clean in taste giving this coffee quite a powerful flavour so is suited to those looking for strong coffee that pairs with milk or alternative milks."
Origins - Brazil, Guatemala
Roast date - 09/08/2024
Variety - Multiple
Process - Washed
Flavour notes - Dark chocolate, Nuts, Caramel
"Located near the community of China Alta, this region is surrounded by rugged mountains and known for the Rio La China, a river vital to the area and the local coffee industry. Reinaldo, a respected coffee producer in China Alta, is admired by his neighbors for his expertise and guidance. His farm, characterized by two steep slopes with his home and micro-mill nestled in between, is planted with the Caturra variety. This choice thrives in the high elevations of China Alta, producing a sweet and refined cup.
Reinaldo and his family handle most of the hand-harvesting on their farm, occasionally hiring local laborers during peak season. The coffee cherries are hand-pulped and placed into a fermentation tank, where the cooler climate of China Alta allows for an extended fermentation process. By adding freshly picked cherries each day over a 2-3 day period, Reinaldo achieves a unique and rich flavor profile in his coffee, enhanced by the lower pH levels and the meticulous care taken during production."
Origin - Tolima, Colombia
Roast date - 09/08/2024
Variety - Caturra
Process - Washed
Flavour notes - Panela, Lemon, Orange
"Kegwa Factory, part of the Ngiriambu Farmers Cooperative Society (FCS), operates alongside the Kiri Factory and holds Fairtrade certification. The cooperative includes around 1,500 members cultivating approximately 300 hectares of coffee. The factory's name, Kegwa, originates from the Kikuyu word "Kigwa," meaning sugarcane, which is a common crop in the region.
The coffee cherries are carefully handpicked in the morning and transported to the wet mill, where they are spread out on a patio. Clean river water is used to pulp the cherries, after which they are fermented overnight. The following day, the wet mill manager inspects the coffee to ensure it meets quality standards. The beans are then washed and sorted by density, with the denser, higher-quality beans separated from the lighter ones. Finally, the coffee is sun-dried on raised tables, carefully monitored, and protected from harsh weather until it reaches the desired moisture content of 10-12%."
Origin - Kiriyaga County, Kenya
Roast date - 09/08/2024
Variety - SL28, SL34
Process - Washed
Flavour notes - Blackcurrant, Hibiscus, Milk chocolate
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 - 1:2.4 (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 - 1:13 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:13 (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 - 1-8 (dry coffee : water) |
