Blog
There's no need to over dose!
Posted on October 04 2018
Baristas should be getting at least 80-90 cups from a kilo of la Casa del Caffe. If the Cafe Culture guide is followed, cafes will yield approximately 40 cups from a kilo. To put it simply, this is profit leaving your business and going straight into the roasters pocket.
Sustainable Coffee Practices
Posted on August 30 2018
La Casa del Caffe has a strong commitment to sustainable, and ethically traded coffee products. It's important for us to give back to the industry that we are in, to protect workers’ rights and welfare, including the women and children, to protect the environment for us all, and of course to pay a fair price for a higher welfare green bean.
Are pesticides used on organic coffee when imported into Australia?
Posted on July 05 2018
Australia has very strict quarantine processes and policies and for good reason but how do you know if no chemicals, pesticides or sprays have been used in the growing, importing or roasting process of imported organic coffee?
Winter Warmers - Part 2
Posted on June 12 2018
Part 2 of our Winter Warmers with Coffee and Syrups. Try introducing something new with your coffee - Chai Moka, Toffee Moccaccino, Toffespresso Viennois, Cinnamon Spiced Mocha, Peach Irish Coffee, Caramel Latte. All beverages are based on la Casa del Caffe and 1883 Maison Routin Syrups.
Winter Warmers with Coffee & Syrups
Posted on May 23 2018
Here's a few of our favourite la Casa del Caffe coffee based warm winter beverages using the 1883 Maison Routin syrups.
The best way to store opened bags of coffee beans
Posted on May 14 2018
What is the best way to store opened bags of coffee beans? In general terms, the best way to store coffee is in an air-tight container, in a cool, dry and dark place. A cupboard in your kitchen is ideal.
How to keep your cafe making a profit from coffee
Posted on March 28 2018
Your cafe should be making a healthy profit on its coffee sales. A 20g basket is plenty to make two espresso's with quality coffee. There is no need for +30g - this will eat into a cafe's profits and only benefits the roaster. Do your numbers - you might be surprised.
THE ULTIMATE COFFEE JARGON GUIDE
Posted on March 15 2018
Here it is, a blog to shine a little light on the complex coffee world for those of you who are starting out as a barista or an interested consumer.
Coffee in Belfast, Roma and Barcelona - Winter 2018
Posted on February 05 2018
The best thing about having family in Ireland is that when we go to visit them we get to travel around Europe a bit .. spoilt I know! So this time we checked out the Coffee in Northern Ireland, Rome and Barcelona.
BARISTA BASICS CHECKLIST
Posted on November 30 2017
A step-by-step guide to making espresso based coffee for the beginner with a focus on use within a commercial environment, however, a similar process can be followed for a manual espresso set-up at home too.
SUMMER TIME COFFEE RECIPES
Posted on October 19 2017
Here's a few fun summertime coffee based recipes for you to try at home. The popular espresso martini, espresso g&t and cold brew.
HOW THE KENNEDY'S BECAME COFFEE JUDGES
Posted on August 10 2017
This blog is about our experience with coffee judging. We thought our readers might enjoy an insight into the process of a coffee competition and how the Kennedy family became qualified to judge coffee.
HAVE YOU EVER WONDERED, WHERE DO COFFEE BEANS GET THEIR FLAVOUR?
Posted on August 03 2017
Let's start by saying that this is a complex question and this blog will only briefly touch on the various steps from the seed to the cup all of which have an influence on flavour. Coffee is an agricultural product that is grown all over the world in different temperatures,...
WE'RE ON A WASTE REDUCTION JOURNEY... HOW ABOUT YOU?
Posted on July 26 2017
Did you see the recent ABC program, War on Waste? If you didn't you would be one of the few. The program announced to the nation that its waste is growing at double the rate of the population with 52 mega tonnes generated a year. Australia is ranked 5th highest for...
WHAT MAKES A COFFEE WORK BETTER FOR ESPRESSO RATHER THAN OTHER BREWING METHODS?
Posted on July 10 2017
There is a plethora of coffee brewing methods available to us, but in our opinion, the espresso is the best base, and if made correctly, it will provide the most consistent cup. So what makes a coffee suitable for espresso brewing? There are several factors to consider, most notably is...
HOW TO KEEP YOUR ESPRESSO MACHINE BREWING THE PERFECT CUP OF COFFEE
Posted on June 29 2017
How to keep your espresso machine brewing the perfect cup of coffeeHave you noticed your espresso shots tasting less than perfect? It could be that your machine needs a service. Espresso coffee machine maintenance and repairs! Yes, I know, this is the boring part of coffee, but if your coffee...
How to land your first barista job
Posted on June 14 2017
One of the most common questions we hear from budding baristas is “How do I get my first barista job if I have limited experience?” followed by "how do I get the experience if I can’t get the job to provide that experience?!” If you're in the job seeking...
How to be your own barista at home
Posted on June 08 2017
Here's a few of our favourite methods of making coffee that can be easily used at home. FRENCH PRESSThe good ole' french press (or plunger or cafetiere) is a favourite of ours. It's so easy to make, yet so highly unrated. It creates a full flavoured coffee, hot and delicious ready...
The effects of climate change on coffee
Posted on June 02 2017
This is an interesting video on climate change and its impact on coffee farming and the industry as a whole. Research and video by kew.org.
All Natural Decaf
Posted on June 01 2017
Our Decaf is grown in Colombia and decaffeinated in Mexico using the 'Mountain Water' process and is 99.9% caffeine free. The process of decaffeination does affect the taste of the coffee however when the highest grade of beans are used the core flavour characteristics are maintained. La Casa del Caffe's...
Getting their hands dirty
Posted on May 31 2017
Photo and content source: coopcoffees.coop We’ve just starting roasting a new limited edition single origin for our Seasonal Organics label. It's an organic Fairtrade from COMSA Marcala Honduras. We thought you might enjoy a story from Cooperative Coffees about the organic practices the farmers of COMSA Honduras use for fertilisation. ...
Serve size - what we recommend!
Posted on February 06 2017
We are often asked - how many cups should we extract from a kilo of coffee? How many serves from a kilo of chai powder? How much cappuccino chocolate should we use in a hot chocolate? etc, etc. It's easy with a tea bag or a sugar stick you can exactly...
NEW Seasonal Organics for Summer
Posted on November 22 2016
NOW ROASTING ... We've been having a great time selecting our next limited edition for - SEASONAL ORGANICS. What could be better than sourcing green beans from diverse and unique places and then getting to taste them in their purest form (an espresso), over and over again. We have agreed...
SEED TO CUP PROCESS
Posted on August 04 2016
STEP 1: NURSERY The coffee the seed will germinate and produce a sprout within 6 weeks of being planted. The young plant will typically stay in the nursery for another 4 months before it is ready to plant into the earth and become a coffee tree. STEP 2: FARMING A...
Trading fairly in the coffee industry-how we do it
Posted on June 30 2016
We have always had a strong commitment to sustainable, fair-traded, FAIRTRADE, Rainforest Alliance and other ethically traded products. It's really a no brainer for us to give back to the industry that we are in, to protect workers’ rights and welfare, including the women and children, to protect the environment...
From Coffins to Coffee
Posted on December 10 2015
Way back when we were kids, Dad had a coffin factory - it was certainly different -”What's your Dad do?” - “He makes coffins!” Our family holidays consisted of us jumping in the car and heading off to visit funeral directors all over NSW. We even had an ex -hearse...
The Theatre of Coffee
Posted on November 09 2015
After over 30 years in the coffee roasting business in Sydney I thought we’d seen it all - the enormous surge of the Italian espresso cafes back in the 80’s in Sydney, the rise of the latte as art in the 1990’s, the fame of the boho baristas through...
Summer time coffee
Posted on November 05 2015
ESPRESSO TONIC is a shot of espresso poured over a glass of ice and then topped with tonic water. The result is a sweet and citrusy, creamy and effervescent concoction, a bit like a honeycomb lemonade - it's absolutely delicious. How to make Espresso Tonic Ingredients: We suggest the Australian...
Chai-Spiced Coffee
Posted on November 02 2015
CHAI-SPICED COFFEE Rather than adding sugar and milk to your daily coffee - why not try something a little spicy for a change. Mix one serve (50g) of ground coffee with 1 tsp cinnamon 1/2 tsp cardamon 1/4 tsp nutmeg 1/8 tsp ginger. Mix the dry ingredients well and add...
Coffee Cupping at Cofi-Com
Posted on November 27 2014
Louise and I attended a coffee cupping, or coffee tasting at our green bean supplier Cofi-com Trading hosted by Elizabeth. Coffee cupping is the practice of observing the tastes and aromas of brewed coffee. What a fabulous journey we went on from the winey tastes of Ethiopia, sweet aromas of Guatemala,...
Brazil drought update
Posted on November 24 2014
Louise and I attended the Australian Coffee Traders Association (ACTA) Annual General Meeting and lunch on 6 November held at the Hyatt on Sydney habour. Catherine, organised a number of speakers to present on current trends and issues, one of which was an analyst from Rabobank Australia. His presentation was...
Getting the crema just right
Posted on February 18 2014
There's more to the perfect crema than first meets the eye (or lips)! Most importantly is the quality of the coffee beans and lucky for you we have that covered. Then the grind, a single shot should take 20 to 30 seconds to extract, any faster or slower you'll need to adjust...
show us your crema
Posted on January 21 2014
We've always been intrigued by the patterns that form spontaneously in the crema. FB or instagram your crema pics - be it artistic, psychoanalytical or clairvoyant - X
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