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Welcome to Artificer! A small coffee bar and roastery out of Surry Hills operated by two legends of the industry Dan Yee and Shoji Sasa. Artificer has quickly become one of the best places in Sydney for specialty coffee.
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"In true seasonal fashion the coffees that make up this blend are some of our freshest coffees landing in the country. We believe we should be using the green coffee at their peak when it first gets to us. Therefore, this blend changes often so be cool with it, we are. It's a good all rounder for espresso, or a lower acidity filter brew." 60%: Colombia, Matambo AA Process - Washed Flavour notes - Milk chocolate, Pear
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100%: Colombia, Matambo AA Roast date - 26/08/2022 Process - Washed Flavour notes - Thick peach jam, Macadamias
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"The Guji region is named for one of the tribes of the Oromo and is one of the administrative zones of the Oromia region. The zone was created in 2002 when the uplands of Borena zone were split to create it. The Guji region enjoys ideal coffee growing conditions. Its volcanic soil is bursting with nutrients, creating deep red and brown top-layer of soil. The regions' high altitude, bi-modal rainfall pattern and dry weather allow for the cherries to develop slowly." Origin - Guji, West Oromiya, Ethiopia Roast Date - 15/08/2022 Variety - Kumi, Diga, Wilsho Process - Natural Altitude - 2200 masl Flavour notes - Jasmine, Lychee |
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"Santa Isabel is a fifth-generation family farm, comprising 300 hectares in the beautiful and rugged region of Alta Verapaz: a unique growing region in Guatemala that has remarkable mountains, a cool climate and plenty of rainfall, as well as dense rainforest and impressive flora. Founded in 1875, the farm is today owned by Luis Valdés Sr and managed by his son, who is also called Luis—or, to his friends and family, “Wicho”.
Wicho grew up watching and helping his father on the farm and fell in love with coffee from a very young age. After school, he went on to study agriculture, before returning to work at Santa Isabel in 1998. Wicho’s passion and love for the farm is evident as soon as you meet him." Origin - San Cristobal Verapaz, Guatemala Roast Date - 15/08/2022 Variety - Caturra Process - Washed Altitude - 1400-1600 masl Flavour notes - Fig, Brown sugar, Almonds |
Recipes
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Espresso - 9 bar Brew ratio - 1:1.6 (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 - 1:1.8 (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 - 1:11 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:11 (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 - 11 (dry coffee : water) |