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Criteria Coffee - Port Melbourne

Criteria Coffee - Port Melbourne

"Criteria Coffee is the brain child of Craig Simon, a multi-award-winning Barista and Coffee Roaster who has worked in every link of the coffee chain. As one of Australia’s leading coffee knowledge experts Craig has represented country on the WBC stage 2012, 2014, 2018, achieving Australia’s first Q-Grade Instructor qualification in 2015 (one of 42 positions held world wide). Craig’s interest in coffee goes far beyond the final cup. From farming and roasting, to brewing and service. After near to 15 years in the coffee industry, Craig founded Criteria Coffee in 2018 to assist others in their pursuit of coffee excellence."


"While we all love the unique expression of a single origin coffee, sometimes a blend of origins on the espresso machine is a thing of beauty. By blending we are able to bring a depth of flavour difficult to achieve with cherries from one farm.

The Crowd Pleaser blend combines the ripe red fruits of a natural process Ethiopian coffee and the deeper chocolate tones of a smooth Brazilian coffee. Put together in ratio to allow both to shine and also compliment. This cup will deliver flavours of chocolate and cherry through both espresso and milk."

60%: Brazil
40%: Ethiopia

Roast date - 17/07/2023

Process - Washed

Flavour notes - Chocolate, Cherry

"Every year we revisit our existing green coffee producing partners to source outstanding coffee,  relationships we find great joy in renewing each harvest. We also taste and explore new coffees from producers we may not have worked with yet to find special examples that we know you’ll enjoy. This is one of those coffee’s produced by Edgar Alfonzo Cordova Saldana owner of a 2-hectare farm called La Montana, where he grows Caturra variety coffee under a cover of shade trees. Like many of his fellow members of the Lima Coffees cooperative, Edgar holds organic certification for his farm.

The region of Cajamarca is a semi-dry, semi-cold, tropical highland of Peru with very fertile soil at high Andean mountain elevations. All of these factors contribute to the potential of specialty coffee production in the area which we see in this clack Peruvian coffee, it is a stunning example of what Peru specialty coffee has to offer. We look forward to adding this to our regular coffees we source each year working alongside Edgar to bring it to your cup."

Origin Cajamarca, Peru

Roast Date - 17/07/2023

Variety - Catimor, Caturra, Bourbon, Typica

Process - Washed

Flavour notes - Apple, Peach, Toffee


"Kamwangi is a washing station—or factory, as they are called in Kenya—that is owned by the New Ngariama Farmer’s Cooperative Society, in the Kirinyaga district. It sits on the slopes of Mt. Kenya in the agriculturally rich Central Province at 1,610 meters above sea level.
New Ngariama was originally part of a much larger society called Ngariama, which was established in the 1950s. This society was split up into smaller cooperatives, and New Ngariama is one of them.

The leader of New Ngariama is Ephantus Mangu, who has been the chairman for the last decade. The cooperative has three washing stations: Kamwangi, Kainumui and Kiamugumo. Kamwangi is the largest of the three and was established in 1982. The washing station has five permanent staff but employs up to 50 people during the harvest."

Origin Kamwangi, Kenya

Roast Date - 17/07/2023

Variety - SL28, SL34, Ruiru 11, Batin

Process - Washed

Flavour notes - Gooseberry Jam, Orange Zest, Panella Sugar



Espresso - 9 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


Espresso - 6 bar

Brew ratio - 1:2.5 (dry coffee : espresso liquid)

Temp - 94 Deg C

Time - 25-30 seconds.

*Adjust grind size to achieve the desired time



Temp - off the boil

Ratio - 1:15 (dry coffee:water)

Bloom - 30 seconds

Flow rate - fast

*Adjust grind size to achieve desired flow rate


Temp - off the boil

Ratio - 1:15 (dry coffee : water)

Bloom - 30 seconds

Brew time - 90 seconds (including bloom)

Press consistently over 15-20 seconds.


Stove top

Ratio - 1 - 8 (dry coffee : water)

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