Criteria Coffee - Port Melbourne
"Criteria Coffee is the brain child of Craig Simon, a multi-award-winning Barista and Coffee Roaster who has worked in every link of the coffee chain. As one of Australia’s leading coffee knowledge experts Craig has represented country on the WBC stage 2012, 2014, 2018, achieving Australia’s first Q-Grade Instructor qualification in 2015 (one of 42 positions held world wide). Craig’s interest in coffee goes far beyond the final cup. From farming and roasting, to brewing and service. After near to 15 years in the coffee industry, Craig founded Criteria Coffee in 2018 to assist others in their pursuit of coffee excellence."
" Sourced from the Kindeng Mill in the Jikawa Province, coffees are combined from approximately 1500 small share holders. A country not widely known for its coffee exports due to the challenges of logistics, cultural diversity and limited infrastructure.
Naturally processed coffees are quite rare from this origin adding another layer of intrigue. When roasted for espresso it presents with a vibrant fruit forward profile of ripe red berries layered with comforting cocoa notes. This is a sensational coffee, hands down a roasters favourite."
Origin - Jikawa Province, Papua New Guinea
Roast Date - 28/06/2024
Variety - Arusha, Bourbon, Typica
Process - Natural
Flavour notes - Strawberry, Cream, Chocolate
"Asrat Dube’s is an accomplished producer with 4 hectares farming land in Gerse village of Yirgacheffe county. Gerse is one of the few high altitude coffee growing villages in the area at 2100 m.a.s.l. This altitude presents challenges when attempting to produce coffee of a commercially viable scale, but with the help of G-Board (farming initiative) over time, Asrat has replenished his land with varieties such as Kurume, 74110 and 74112. What makes this coffee unique is not only the traceability of a single producing farmer lot, but the sophisticated processing that Asrat follows.
Cherries are selectively picked during the peak harvest season from November to early January. To maintain quality ever cherry is floated underwater, skimmed to remove low quality cherries and debris, taking the remaining healthy, robust cherries through to the drying process. Cherries are placed on African raised beds for a period of 18-21 days, during this time they are rotated up to 6 times in a single day then covered with mesh during the cooler evening temperatures."
Origin - Yirgacheffe, Ethiopia
Roast Date - 28/06/2024
Variety - Kurume
Process - Natural
Flavour notes - Stewed stone-fruit, Blackberries
Origin - La Mariposa, Colombia
Roast Date - 28/06/2024
Variety - Caturra, Castillo, Typica, Bourbon
Process - Washed
Flavour notes - Hazelnut, Toffee apple, Citrus
Origin - Biloya, Ethiopia
Roast Date - 28/06/2024
Variety - Kurume
Process - Washed
Flavour notes - Apricot, Peach, Honey
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. Grind - Start coarse *Adjust grind size to achieve the desired time
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Espresso - 6 bar Brew ratio - 1:2.5 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. Grind - Start medium-coarse *Adjust grind size to achieve the desired time
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Pourover Temp - off the boil Ratio - 1:15 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:15 (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) |
