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Normcore - Ashfield - Drop Coffee

Normcore - Ashfield

Welcome to Normcore! A roaster based in Ashfield. 

"We are a coffee company that exists as a part of the community. Not only serving coffees is our job but also taking care of whatever we can do for the community is a significant role of us. We pursue 'Damn Good Coffee' all the time as we are coffee professionals as well as trustworthy people. 

Normcore is a compound word between ‘normal’ and ‘hardcore’. This reflects our will to serve coffees that the mass can enjoy, and manias who have very specific and unique taste.

As coffee professionals, we have been participating in many different type of coffee competitions and have won many trophies. This does not only mean that we did great job in the competition but also it represents that what we have been doing are able to be proved by other industry professionals regarding quality. 

We are kind of people who believe hard work pays off one day. Thus, we will keep moving forward."




This coffee is roasted darker than what we generally look to serve you. For this reason, we recommend that you lower your brew ratio from what you would usually run. Our recipes' section provides good outlines for each brew method.

33%: Mogiana, Brazil
33%: Sidamo, Ethiopia

33%: Cherry AB, India

Roast date - 15/08/2022

Process - Multiple

Flavour notes - Dark chocolate, Vanilla malt, Dried plum


33% - Mogiana, Brazil
33% - Sidamo, Ethiopia
33% - Kersha, Ethiopia

Roast date - 15/08/2022

Process - Multiple

Flavour notes - Coconut sugar, Sweet orange


 "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 - Jasmine, Fig, Brown sugar


"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 - Apricot, Peach, Black Tea



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


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



Temp - off the boil

Ratio - 1:11 (dry coffee:water)

Bloom - 30 seconds

Flow rate - fast

*Adjust grind size to achieve desired flow rate


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.


Stove top

Ratio - 1 - 11 (dry coffee : water)

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