Just checking in…
How are you coping? Things have obviously been really tough for a lot of people lately so we just wanted to check in and say we are thinking of our community and hoping everyone is OK. There are a lot of avenues for talking to someone if you are having a hard time and we have included some of these below. However, if you just need to have a laugh with someone about the fun of home schooling or the challenges of working from home or anything else that might just cheer you up, Leigh is always up for a chat at the roastery! We will get through this, together.
- Lifeline 131114
- Kids Helpline 1800 55 1800
- Beyond Blue 1300 22 4636
- MensLine Australia 1300 789978
- 1800RESPECT 1800 737 732
But for now, we have some frivolous coffee info below to hopefully entertain and keep your mind on some lighter topics!
Roasting, I Love My Job!
It’s a favourite part of my job - developing roast profiles, testing new beans, learning all the roast profiles, testing new beans, learning all the things. When you love something, you want to share it - so let’s go.
Beans are green when they arrive at the roastery, and pretty damn hard so you wouldn’t want to try and chew on one. Once the roaster has been heated up and ready to go, we drop a preweighed amount into the bean hopper at the top. The first part of the roast is known as the drying phase, which is where the green beans are being brought up to temperature and start to lose their moisture. The beans will start to yellow and then tan, heralding the beginning of the Maillard phase that can be simply explained as what happens when your bread starts to brown in your toaster. The sugars are beginning to caramelise, causing the browning of the bean.
There are many other chemical reactions occurring in the bean throughout the roasting process but let’s stick to the basics for now!
Now, here comes the exciting part……the 1st crack. No, it’s not like plumber’s crack for roasters, it is when the moisture within the coffee bean compresses to a point and the bean rapidly expels the energy through an exothermic reaction. This creates a fissure in the bean (or crack) and the attentive roaster will hear this and get very excited. At this point the coffee is going through what the industry calls Roast Development.
After 1st crack it is up to the roaster when to eject the beans into the cooling tray, ending the roast. There are many different ways roasters make this decision: Smell, colour, percentage of roast time after the 1st crack, end temperature, is it for filter coffee or espresso, do we want to go nuts and go super dark and enter into 2nd crack? Or they will use a mixture of the aforementioned.
How does Beat Coffee do it? We use a combination of end temperature and percentage of roast time (R.D. %) and take note of the others for education and record keeping.
Surprisingly this article is not even scratching the surface of roasting, shout out to Leigh if you want to know more. He will definitely talk your ear off….
It’s Starting to Look a Bit Different Around Here…
You may have noticed the logo change up above? We have been going through a bit of a brand refresh to reflect the evolution the business has gone through over the last few years. Beat Coffee was born in a coffee cup in Brunswick many years ago and we have gone from a home roasting operation to using a factory space for many years and then to our roastery/brewery/coffee shop in the Beat HQ in Reservoir.
Our website has also changed in the last couple days & socials are getting ready for a change. More will be revealed in the coming weeks…
But until then, it’s a good time to introduce you to our team & what they each do to help pursue our endless search.
Founder, Roaster, Brewer and “Part-Time” Barista – Leigh
Head Barista, Master Milk Slinger and Chief Get-Shit-Done Officer – Raquel
1st Mate, 2nd Roaster and Sergeant-at-Arms – Corey
Ops Manager, Sanity Checker and Back-Office Superstar – Erin
Fancy an Espresso Martini?
Ok - so you want to make an espresso martini that actually tastes nice? Follow the below instructions and we’ll set you straight!
- Cocktail shaker
- Serving glass
- 1 shot vodka
- 1 shot Kahlua or Mr Black or any other coffee based liquor
- 2 shots Beat Coffee Cold Brew Concentrate
- 1 squirt simple syrup
- Put all the ingredients in your shaker, ensuring you have plenty of ice
- Shake it like a polaroid picture (did you know that you don’t need to shake polaroid pictures? Just
- Pour into your chilled serving glass
- If you want to look like a try-hard, place a couple of coffee beans on the top
- Drink it!
- Put all ingredients, minus the ice cubes, into a keg - you probably should scale up the ingredients
- to 2/3 fill the keg!
- Seal keg and pressurise with 40-45psi food-grade nitrogen
- Shake the keg vigorously and chill for several days
- Shake the keg semi-regularly over the chilling time
- Pour into many glasses using beer gun attached to keg and receive kudos from your friends
- Chocolate powder on half the rim for ultimate bonus points (ditch the bean on top, so cliché!)