Vacation - Melbourne
We welcome back Vacation Coffee. A vibrant roastery who seek to use their many years of experience to bring out the best of each of their roasts. Their cafes are designed with the desire to create a space for people to sit back, relax and take a vacation!
“Vacation started in 2016, then an unnamed roastery supplying coffee to some of the top cafes around Melbourne, and operating out of a communal roasting space in Cremorne. Founders Jimmy, Matt and Kael, each well-established within the specialty coffee and hospitality world, sought out a venue for the first brick-and-mortar Vacation cafe. A year later, in 2017, their search was over. An espresso bar that seats 10 was built at the base of a historic building, with views of Flinders St.
With bursts of pastel green and pink, Vacation CBD’s retro-modern design evokes a sense of poolside leisure, and a great escape amongst the corporate backdrop of the city. The cafe’s 8 Metre high ceilings and expansive windows give impressive views over the MCG and Birrarung Marr. In 2021 Vacation Cremorne opened it’s doors. A more intimate space, Vacation Cremorne is a beautifully styled espresso bar tucked away off Church St. Concrete slab and natural woods frame a more contemplative coffee experience, away from the buzz and bustle of the CBD."
"The Longboard of coffee. The perfect hang ten, smooth espresso blend. The Foreshore Espresso Blend is perfect for an espresso connoisseur looking for a smooth, full-bodied flavor profile. It's a great choice for anyone wanting to kick their day off on the right foot."
Indonesia - 50%
Brazil - 25%
Ethiopia - 25%
Roast date - 07/04/2025
Process - Washed / Pulped Natural / Natural
Flavour notes - Butterscotch, Chocolate, Caramel
"An isolated community steeped in a long history of producing coffee. Bulaago is hard to reach at the best of times, but unseasonal rains make this impossible. The only road in and out is functionally a gorge, slowly carved out over hundreds of years by water. This further isolates the rural community and selfishly, makes transporting coffee infinitely more difficult. Other than the logistical hurdles, Bulaago is an ideal coffee growing region with fertile slopes, lots of sun and enough water at one of the highest elevations on Mt Elgon."
Producer - Zukuka Bora
Origin - Bulaago, Uganda
Roast date - 07/04/2025
Variety - SL14 & SL28
Process - Washed
Flavour notes - Pomelo, Peach & White Jasmine
*Due to the light roast on the espresso roast of this coffee, Vacation has recommended: 1:1.8 Ratio. Dose: 20g. Yield 36g. Extraction time: 26-28s.
"This particular coffee originates from the Kindeng Dry Mill, situated in the Jikawa province of Papua New Guinea. It is a combination of coffee beans sourced from around 1500 smallholder farmers located in the Kindeng and Arufa municipalities. The average farm size for these producers is approximately 1-2 hectares, with the soil consisting mainly of sandy loam and loamy clay. Upon arrival at the mill, the cherries are processed and then laid out on raised beds and canvasses to dry. Throughout the month-long drying process, the cherries are regularly rotated to maintain an even and consistent moisture level. Once the beans are fully dried, they are packed into bags and stored in a cool and dry warehouse before being hulled, milled, and prepared for export."
Farm - Kindeng Mill
Origin - Western Highlands, Papua New Guinea
Roast date - 07/04/2025
Variety - Arusha, Bourbon, Typica
Process - Natural
Flavour notes - Cardamom, Stewed Berries, Cacao Nibs
Brew Guidelines
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Espresso - 9 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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Espresso - 6 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
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Pourover Temp - off the boil Ratio - 1:12 (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 - 1-14 (dry coffee : water) |
