Blog
Jul 22, 2019
Creating a new coffee blend
Creating the recipe is the first step, this involves tasting or cupping as it is known in the coffee industry, working out what percentage of each coffee works best, what roast-levels to profile and what blending techniques to use. With a little trial-and-error we finally reach a taste we agree on.
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Jun 5, 2019
Climate Crisis and Coffee - A Work in Progress
There is a push for sustainability in coffee production, the full gammit: from growing it, roasting it, packaging it, consuming it and disposing of the spent grounds. All of these processes have environmental, social and economic issues that are being identified, researched and more environmentally friendly options are becoming available.
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Mar 6, 2019
Sisters who work together, drink coffee together
The best part of working with siblings is trust.   We have each others back, so working together is never a gamble. The worst part is having differences because someone inevitably has to give in, or you don’t get anywhere.
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Feb 26, 2019
How to choose a coffee that is right for you
Choosing a coffee can be a little over whelming especially when there is so much choice on offer. You know you want something that you can enjoy every day, not just sometimes, it's got to be good every time.Â
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Feb 18, 2019
Our waste reduction journey continues...
The war on waste efforts are starting to make a difference in the coffee industry. There are more and more sustainable and recyclable products being introduced including eco-friendly takeaway cups.Â
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Feb 6, 2019
5 reasons why your coffee tastes bad
An espresso coffee should have full body, have a crisp brightness and a subtle sweetness with some bitterness.  It shouldn't taste overly bitter, sour or have a metallic taste. We've described 5 reasons why your espresso coffee may not taste as good as it should and what to do to fix it.
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Oct 4, 2018
There's no need to over dose!
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.
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Aug 30, 2018
Sustainable Coffee Practices
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.Â
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Jul 5, 2018
Are pesticides used on organic coffee when imported into Australia?
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?
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Jun 12, 2018
Winter Warmers - Part 2
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.
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May 23, 2018
Winter Warmers with Coffee & Syrups
Here's a few of our favourite la Casa del Caffe coffee based warm winter beverages using the 1883 Maison Routin syrups.
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May 14, 2018
The best way to store opened bags of coffee beans
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.
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