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"Based in a bonafide brick warehouse conversion in Melbourne’s mighty west, Rumble Coffee Roasters is passionately dedicated to supplying knock-out coffee to businesses keen for service with soul.
We began Rumble with a vision to do things differently. After decades running some of Melbourne’s most awarded cafes and espresso bars, we were totally in love with specialty coffee. And yet, we felt that there was so much more that coffee roasters could be doing to support their cafes and the people from which they purchase coffee.
That’s how the Rumble difference was born: quality, consistency and a no-bullshit policy. We stand for a total commitment to transparency, relaxed and experienced service, and delicious coffees to boot."
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"An old school knock-out of a blend, Shadow Boxer is a two-bean blend, consisting of Brazil Fazenda Progresso and Papua New Guinea Kepai. Rich toffee and sweet raspberry lead into a lingering chocolate finish. The Shadow Boxer pulls no punches in delivering bold flavours, great crema, and is the go-to for lovers of coffee, no matter how you drink yours. It’s great as an espresso and even better with milk. " 50% Fazenda Progresso, Brazil Variety - Typica, Yellow Catuai Process - Washed, Pulped Natural Flavour notes - Toffee, Dark Chocolate, Raspberry |
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" Our hallmark cafe blend. Haymaker is crisp, juicy and memorable; a powerful combination with milk, and a total knockout as espresso. A specialty coffee, for all coffee lovers
With tasting notes of Orange, Caramel, and Green Apple, the Haymaker is smooth drinker that is a title contender in a latte or flat white, with your preferred choice of dairy or plant-based milk." 50% El Valle, Guatemala 50% La Danta, Guatemala Variety - Multiple Process - Washed / Honey Process Flavour notes - Orange, Green apple, Caramel |
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"Grown near East Africa's largest inland lake, Lake Kivi and around the Nyungwe Forest, cherries ripen slower here due to the cool climate. Still, the producers of this beautifully rich coffee believe it's not just the climate but the forest's bee population that contributes to the coffee’s outstanding quality.
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Origin - Cyato, Rwanda Roast Date - 20/06/2022 Variety - Red Bourbon Process - Natural Altitude - 1900-2200 masl Flavour notes - Cherry, Bush honey, Sweet date |
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"With his home located in the very isolated Herrera community of Tolima, Colombia, Eduin Hernandez is a young and ambitious farmer doing incredible things under tough circumstances. And this coffee? A particularly beautiful example of exactly that."
Origin - Tolima, Colombia Roast Date - 20/06/2022 Variety - Caturra, Castillo Process - Red Honey Altitude - 1800 masl Flavour notes - Raspberry, Cherry, Red grape |
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 - 1:2.2 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Pourover Temp - off the boil Ratio - 1:13(dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:12 (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) |