Redbrick - Canberra
Welcome to Redbrick! A return feature from the ACT. Redbrick sent me samples a few months before our first feature of them and I was blown away! A bit random, but they've also launched a toothpaste! For the baristas out there, it doesn't affect your palette so you can taste all day long. Check it out here.
"Hello, we are redbrick. We are a roaster, wholesaler, and distributor of coffee and coffee things. For us coffee is more than just a drink, it’s a way that people connect. From the producers who grow our coffee to the people who drink it and everyone in between, coffee brings people together and we love being a part of that community. It allows us to share something we are passionate about as well as an opportunity to make a positive impact on the world."
"Coffee Coffee delivers the very best version of a classic cup of coffee however you brew it. A blend of coffees from our closest producing partners in Brazil and Colombia."
60%: Diamantina, Brazil
40%: El Camino, Colombia
Roast date - 21/10/2024
Process - Natural / Washed
Flavour notes - Chocolate, Toffee
"Unique, berry-like and a little rogue, this blend features a complex natural processed Ethiopian coffee blended with a sweet coffee from Guatemala."
50%: Meselech Tube, Ethiopia
50%: Calahute, Guatemala
Roast date - 21/10/2024
Process - Natural / Washed
Flavour notes - Candy, Berries
Lydie, the scout for the Munyinya region, works closely with the local producers all year round. She provides advice on all aspects of the process from planting to harvesting, ensuring the best practices are used. Coffee is carefully picked and delivered to Bukeye washing station. There it is sorted both by hand and floatation, before being transferred to raised beds. The coffee is dried slowly over 25-30 days with regular turning until 10.5% humidity is reached. The result is bright and juicy, with a rich berry sweetness and delicate stone fruit florals."
Origin - Munyinya, Muramvya, Burundi
Producer - 500 Independent farmers of Munyinya Hill
Roast Date - 21/10/2024
Variety - Bourbon
Process - Natural
Flavour notes - White nectarine, Blackberry
This coffee is graded AA, indicating only the largest, densest cherries are selected. During harvest, Lucy, Christopher, their family, and seasonal workers, carefully handpick the ripest coffee cherries. After sorting and pulping, the coffee undergoes a 12-24 hour dry fermentation, breaking down sugars and removing mucilage. The beans are then washed, graded, and dried on raised beds for three weeks, turned regularly to ensure even drying until they reach the ideal 11-12% humidity. The result is a rich, syrupy-sweet coffee bursting with red berry acidity and a decadent dark chocolate body."
Origin - Embu, Kenya
Producer - Lucy Wanjiru
Roast Date - 21/10/2024
Variety - SL28, SL34, Ruiru 11, Batian
Process - Washed
Flavour notes - Raspberry and Dark 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 - 1:2.5 (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 - 1:15 (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) |
