Five Senses - West Melbourne
“When Dean started Five Senses Coffee, the reasoning seemed crystal clear. He had friends in PNG growing delicious coffee, he knew he wanted to create a workplace that was fun to rock up to each day and he wanted to geek out with cafe owners who got as excited about a cracking cup of coffee as he did.
While things have moved along a little over the years, this founding vision is still as strong as ever. We’re lucky enough to know a few more producing families around the world, our team is a little bigger and we’re excited to be working with some incredible cafe owners all across Australia.
Birthed out of an intimate knowledge of the challenges at origin and a desire to create a great community for all those we’re involved with, Five Senses’ driving purpose is to impact people positively through coffee. We strive to grasp these opportunities that allow us to impact across each set of hands in the journey of specialty coffee; from producers to our own staff, our family of cafe owners and baristas to the coffee loving community that nurtures them.
We envision a future where people across the globe can enjoy a delicious cup of coffee knowing that not only were all the people involved in bringing it to life treated equitably but that their lives are actually for the better as a result of their involvement. Five Senses aims to be an agent for this future; collaborating with individuals along the chain to ensure deliciousness and the ongoing improvement of their lives. Whatever it takes – cajoling, inspiring, ranting or a cuddle – we’re committed to bringing exceptional quality, positively fueled coffee to the world."
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"Crafted from distinctive origins, our Dark Horse blend offers up a complex and dynamic cup whether in milk or as a black coffee. Enjoy rich dark chocolate and red stone fruit flavours with complex acidity and mouthfeel." 33% Risaralda, Colombia Variety - Multiple Process - Multiple Flavour notes - Rich dark chocolate, Juicy stone fruits |
"Named after the first home of Five Senses, our Crompton Road blend is all about comfort. With a nod towards more traditional flavour profiles, this blend is perfectly suited towards milk coffees. Think rich flavours of milk chocolate, malt, praline with a smooth, full body." 33% San Antonio, Brazil Variety - Multiple Process - Multiple Flavour notes - Milk chocolate, Malt, Praline |
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"A moving image that sees empowered women at the forefront of an inspiring tale. Some 4 years ago, women from the Kabn’etuny and Kapkikai Coffee Association paved the way for their communities, pioneering the coffee industry. With the support of Fairtrade and Solidaridad, their humble successes began with gifted seedlings and has resulted in a promise of world-class specialty coffee lovingly-nurtured from the Rift Valley highlands of Nandi Hills and the largest Indigenous Montane forest in East Africa. The Kabng'etuny Farmers Co-Operative Society was formed to bring you a beautiful blend of sweet peach and buttery caramel tart, vine ripened tomato, beautifully balanced from altitudes of 2000m above sea level." Origin - Kabngettuny, Kenya Roast Date - 23/05/2022 Variety - SL28, SL34 Process - Washed Altitude - 2100 masl Flavour notes - Peach & caramel tart, Vine ripened tomato
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"From humble beginnings Amilton Lopes da Silva is an award winning producer who is creating a future for his family through hard work and dedication. We’re absolutely thrilled to share this one of two beautiful Brazil coffees won at the Best SanCup Auction through our longstanding partner SanCoffee. Amilton Lopes da Silva began working in a local coffee nursery in his teens and through hard work and dedication to his craft was offered 1,000 coffee seedlings to start his own plantation. The first plot of Yellow Catucai marked the beginning of Fazenda Lagoa, where Amilton now works alongside his wife Anderleia and brother Adilson. The fruits of their labour shines through this naturally processed coffee with flavours of matcha, lime tea, coconut and a maple syrup finish." Origin - Brazil Roast Date - 23/05/2022 Variety - Yellow Catucai Process - Natural Altitude - 1050 masl Flavour notes - Matcha, Lime tea, Coconut & Maple syrup
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Recipes
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Espresso - 9 bar Brew ratio - 1:2 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Espresso - 6 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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Pourover Temp - off the boil Ratio - 1:12.5(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 - 1-12 (dry coffee : water) |