Proud Mary Coffee - Collingwood
Welcome to Proud Mary Coffee! Another staple & early pioneer of the Melbourne coffee scene. Proud Mary is always looking for new & interesting ways to process and serve their coffee. Since they opened in 2009, they have expanded into USA, bringing Australian coffee to world.
"We source high quality coffee direct from origin, roast the beans, and supply coffee around Australia and America. Through deep and meaningful relationships with coffee farmers, telling stories of the product and the process, we fight for more equitable practices and greater appreciation in the coffee space."
If you're in Melbourne, you can check them out at their cafe (you might catch me here too) or visit Aunty Pegs, their black coffee brew bar.
 |
 |
 |
 |
"This big-bodied blend is designed to cut through milk and create a chocolatey latte or a rich and syrupy espresso. It is sweet, approachable, and easy to brew, making great coffee accessible to everyone.
At Proud Mary, we utilise only fresh seasonal components direct from our amazing producer partnerships at origin. Many hands have helped make this blend special, and by drinking Humbler, you are supporting a sustainable supply chain and our direct relationships with producers from El Salvador and Brazil."
50%: El Salvador, San Carlos
50%: Brazil, Mantiqueira de Minas
Roast date - 19/06/2023
Process - Washed & Natural
Flavour notes - Chocolate fudge, Caramel, Dates
"The Ghost Rider blend by Proud Mary is designed to cut through milk and create a sweet and fruity latte or espresso. Its flavour profile is exciting and easy to brew - a coffee for the adventurous!
Ghost Rider is comprised of natural processed coffees from South America and Africa. Currently it is comprised of coffee from Brazil - brings the base notes of milk chocolate and a syrupy mouthfeel, and Ethiopia brings the high fruity notes of red grape and blueberry. This fine recipe won the Golden Bean Award in Australia in 2013 and then went on to win three more gold medals back-to-back!
At Proud Mary, we utilise only fresh seasonal components direct from our amazing producer partnerships at origin. Many hands have helped make this blend special, and by drinking Ghost Rider, you are supporting a sustainable supply chain and our direct relationships with producers from Brazil and Ethiopia."
50%: Brazil, Mantiqueira de Minas
50%: Ethiopia, Jabanto Shashamene
Roast date - 19/06/2023
Process - Natural
Flavour notes - Milk chocolate, Red grape, Blueberry
"The Jabanto Farmer's Group was established in 2017 to make it viable for smallholder producers to export their coffee directly to International markets. It started in 2017 with 29 producers out of the Yirgaceffe and Kockere Woredas (counties) in the Gedeo zone. The group has been so successful that its size has grown to more than 40 producers who now produce 220 metric tons of high-quality coffee a year. This lot is a blend of a few different varieties grown in the area, including Kurume. Processed via the natural method, whole cherries are dried on raised beds for 18-21 days and pulled once they reach 9.5%-10.5% moisture. Such controlled drying maintains the integrity of the cell structure within the coffee seeds, improving their flavour and shelf-life."
Origin - Yirgacheffe, Gedeo, Ethiopia
Roast Date - 19/06/2023
Variety - Kurume
Process - Natural
Flavour notes - Blueberry, Strawberry, Milk chocolate
Origin - Las Flores, Santa Barbara
Roast Date - 19/06/2023
Variety - Parainema
Process - Washed
Flavour notes - Green apple, Grapefruit, Stone fruit
Recipes
|
Espresso - 9 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
|
Espresso - 6 bar Brew ratio - 1:2.9 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
|
|
Pourover Temp - off the boil Ratio - 1:14 (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. |
|
Stove top Ratio - 1 - 8 (dry coffee : water) |
