Rumble - Kensington
"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% - Anhumas, Brazil Roast date - 27/02/2023 Variety - Catuai, Typica Process - Natural / Washed 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% - Marlon Del Valle, Guatemala 50% - Ubaque, Colombia Roast date - 27/02/2023 Variety - Multiple Process - Washed Flavour notes - Orange, Green apple, Caramel |
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"It’s rare to find a coffee that’s traceable back to a single Rwandan producer. This is why we feel privileged to share this special lot from Marie Bedabasingwa, a woman of incredible resilience and commitment to her craft. This is our 4th year offering Marie’s coffee and it seems to just get better and better." Origin - Gakende District, Rwanda Roast Date - 27/02/2023 Variety - Red Bourbon Process - Washed Altitude - 1950 masl Flavour notes - Lime, Black tea, Mandarin |
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"Mynor Edelmiro has been working in coffee farming for sixteen years, building his knowledge base of farming and processing techniques. Two years ago, he sold his first lot of speciality coffee - and he hasn’t looked back since.
In this harvest, Mynor’s coffee improved a huge amount, especially with regards to the drying and fermentation processes." Origin - Huehuetenango, Guatemala Roast Date - 27/02/2023 Variety - Caturra, Bourbon Process - Washed Altitude - 1480 masl Flavour notes - Honeycomb, Vanilla, Apricot |
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) |