Cool Hand Coffee - Melbourne
"Hello! We’re Cool Hand Coffee. We’re a certified B Corporation roasting coffee out of various spots here in Melbourne. In 2018 we saw first hand how the coffee system was broken in Colombia. We started buying raw coffee from farmers we’d built connections with, brought it to Australia and started selling it raw to different roasters. In 2022 we decided to start roasting a small portion of it too, to bring the full circle idea of "crop to cup" into reality.
"Our staple blend, our ride or die, Milky Joe has been with us for a long time. This is a natural/washed blend of Brazil and Colombia. The Brazil component in this coffee changes depending on availability, but the Colombia component is a constant."
50%: Pedro, Brazil
50%: Wilton, Colombia
Roast date - 04/11/2024
Varieties - Colombia / Catuai
Process - Washed / Natural
Flavour notes - Milk chocolate, Creme brûlée, Summer berries
"Cosmic Mirage is our latest single origin to hit the shelves. It’s a Colombia varietal (very common in the country) and has a big floral component to the taste/aroma. We sourced quite a lot of this coffee this year, so we’re roasting it with filter and espresso roast options. Over espresso, you’ll taste more of the chocolate, but via a filter brew method the florals and stone fruit will shine through."
Origin -
Roast date - 04/11/2024
Variety - Colombia
Process - Washed
Flavour notes - Milk chocolate, Orange, Florals
"This is a traditionally processed washed coffee from Wilton Benitez. The coffee in question is a Red Bourbon varietal, typically found in African growing regions, this is sourced from Colombia. Minimal Contact is super sweet and clean, has a rounded body and is nice and juicy. We called this Minimal Contact because there’s low interference in the processing at farm, meaning the coffee tastes as mother nature intended it."
Origin - Piendamo, Cauca, Colombia
Roast date - 04/11/2024
Variety - Red bourbon
Process - Washed
Flavour notes - Blueberry, Caramel, Red grape
Recipes
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Espresso - 9 bar Brew ratio - 1:2.4 (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 - 1:2.2 (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 - 1:13 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:13 (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 - 9 (dry coffee : water) |
