Coffee Benders - Newcastle
"We’re Mace & Rich - The Coffee Benders! We’re a micro-roastery based in Newy, Australia, slinging small-batch coffee that’s big on flavour, ethics, and good times.
We believe every epic day starts with a Benders brew, so we roast traceable, adventure-ready coffee that suits however you like to sip it.
Boujee coffee without the wankery, Always."
"Our Kinetic Blend is here to get you moving! It's composed of seasonal coffees, blended to bring you a full bodied, balanced cup of coffee. We develop our roasts enough to cut with your milk of choice but also goes great as a 'spro. Recommended for all espresso type brewing."
Components:
50% - Finca El Morito, Cajarmarca, Peru
50% - El Diviso Estate, Hulla, Colombia
Roast date - 30/6/2025
Variety - Caturra & Bourbon
Process - Washed Anaerobic | Washed
Flavour notes - Sticky date, Milk chocolate, Pine lime splice
"Owned and operated by the Mierisch family, Finca El Limoncillo is in the Matagalpa region of Nicaragua in Central America.
This coffee gained recognition by securing 4th place in the 2017 Cup of Excellence, showcasing its high quality, clean cup and exceptional taste. The Javanica varietal is a hybrid of Caturra and Timor, known for its balanced and complex profile. We think it tastes of hazelnut, creamy caramel, and a marmalade like sweetness and acidity."
Origin - El Limoncillo, Nicaragua
Roast date - 30/6/2025
Variety - Javanica
Process - Washed
Flavour notes - Creamy caramel, Hazelnut, Marmalade
"This coffee comes to us from the Kindeng Dry Mill, located in the Jikawa province in the Western Highlands of Papua New Guinea. It is a blend of coffee purchased in cherry from about 1500 farmers located in the Kindeng and Arufa municipalities. Each farmer holds a lot roughly 1-2 hectares in size.
After cherries are received at the mill, they are processed accordingly and dried on raised beds and canvasses. They are moved multiple times a day throughout the average 1-month drying process to ensure even and uniform moisture content. Once the coffee is adequately dried, it is placed into bags, stored in a cool and dry warehouse, hulled, milled, and prepped for export to us!
We think this coffee tastes like sour cherry jam and toffee! Let it cool down and it’ll start to taste like sweet dark chocolate"
Origin - Kindeng Mill, Papua New Guinea
Roast date - 30/6/2025
Variety - Arusha, Bourbon, Typica
Process - Natural
Flavour notes - Sour cherry jam, Toffee, Dark chocolate
"This classic SL-28 comes to us from the region of Kiambu in south central Kenya. Mchana is a 900 hectare coffee estate (one of Kenya’s largest!) made up of 172 permanent workers + almost 2000 casuals which comprise of mechanics, drivers, cherry pickers, analysts, and of course coffee horticulturists.
This particular coffee has undergone a natural process, rare to see in Kenya, where cherries are picked when ripe, and dried to ferment for up to 5 weeks before being pulped and packed.
Enjoy its sweet and tart notes of raspberry wine, dried fruit, and sugar."
Origin - Mchana Estate, Kenya
Roast date - 30/6/2025
Variety - SL-28
Process - Natural
Flavour notes - Raspberry wine, Sugar, Dried fruit
Brew Guidelines
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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 medium-coarse *Adjust grind size to achieve the desired time |
Espresso - 6 bar Brew ratio - 1:2.6 (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 - 1:12 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:12 (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 - 1-7 (dry coffee : water) |
