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"Reuben Hills is a boutique micro roastery based in Surry Hills which has been in operation since January 2012. We roast coffee which is showcased in the café downstairs, as well as in other cafes around Australia through our wholesale channel.
We travel around the world to producing countries (origin), meeting the farmers, cupping their coffees and selecting beans, so we can provide our customers with coffee that was sourced directly from farmers, celebrating their work and introducing their coffees to the western world.
On a day to day basis, we are a café which focuses on unique, delicious food and exceptional customer service. Our food is best described as inspired by our coffee origin trips, with a real emphasis on the quality of the coffee and paying tribute to all the hard work it takes to get the coffee in the cup. We strive for this quality to filter down through all aspects of the business."
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"The idea behind our House Blend is to showcase the best of our seasonal coffees. We have a bright and elegant Ethiopian bringing stone fruit and apricots to the cup. Paired with Brazil Carmo De Minas Peaberry adding viscosity and a caramel sweetness. A well balanced espresso enjoyed with milk or black. We always aim to support our producers long term. With the goal to increase the quality of production through farmer training, improved agricultural practices and providing the latest information on sustainable farming. We do this by paying our producers some of the highest returns for their coffee as directly as possible. We strongly believe in establishing a transparent, trust-based relationship with smallholder farmers. Helping to support sustained industry growth as best as we can." 50%: Ethiopia, Nansebo West Arsi Roast date - 28/03/2023 Process - Mixed Flavour notes - Dulce de leche, Apricot, Milk choc
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"The idea behind the O.G Blend is to give you a coffee that is soluble. A lower acidity and bolder cup. Ethiopia Refisa offers a fruity top note whilst our new favourite Brazil Carmo De Minas provides that creamy chocolate mouthfeel that runs the line from start to finish. enjoyed with milk or black." 50%: Ethiopia, Refisa Roast date - 28/03/2023 Process - Mixed Flavour notes - Fudge brownie, Strawberry cream
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"The Raro Boda Washing Station is owned and operated by Negusse Debela from Snap Coffee. The high consistent elevations of Uraga mean an almost unparalleled potential for quality in the country. At this altitude above the coffee farms there is a consistently cool temperature which allows the Washed lots to dry from 10 up to 14 days, giving it a clean, clear and stable cup quality. Coffee fermentation here takes 72 hours." Origin - Oromia, Ethiopia Roast Date - 28/03/2023 Variety - Wolisho and Dega Process - Washed Altitude - 2100 masl Flavour notes - Peach, Toffee, Honeydew
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Origin - San Juanillo, Honduras Roast Date - 28/03/2023 Variety - Pacas Process - Washed Altitude - 1800 masl Flavour notes - Green Apple, Lime, Strawberries |
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 - 1:2.6 (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 - 1:14 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:14 (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) |