Vertue - Port Melbourne
" Vertue was founded by Mike Cracknell back in 2015, launching a roastery/cafe based in Carlton. With a focus on access to knowledge, and high quality beans, Vertue has made specialty coffee accessible to all, without acting as a gatekeeper on knowledge. Now based in their purpose built roastery in Port Melbourne, they serve a growing base of wholesale customers, throughout suburban Melbourne and regional Victoria, as well as providing top shelf singles and blends to their loyal home consumers via their webshop."
"Vertue's original blend, has been keeping the masses happy since 2015. A classic crowd-pleaser designed to cut through milk, or make a tasty classic espresso. Big chocolate and caramel notes, with a little peanut butter, and apricot nectar to finish, it's like drinking a Snickers bar!"
Components:
33% - Colombia Popayan Supremo
33% - Brazil Mantiqueira
33% - Brazil Bela Vista
Roast Date - 26/07/2024
Varietals - Cauca, Yellow Catuai
Process - Washed / Natural / Anaerobic
Flavour notes - Milk chocolate, Caramel
"Vertue's darkest blend, for a bold and classic espresso, or a strong and delicious milk drink. Big dark chocolate, combines with dark cherry and salted caramel, along with the sweetness of muscatels or raisins. Tastes like drinking a Cherry Ripe!"
Components:
33% - Guatemala Santa Rosa
33% - Colombia Popayan Supremo
33% - Brazil Mantiqueira
Roast Date - 26/07/2024
Varietals - Caturra, Catuai
Process - Washed / Washed / Natural
Flavour notes - Dark chocolate, Cherry ripe
"This coffee is ridiculous! An anaerobically processed Grade 1 Microlot from Kercha washing station in the Guji sub region of Oromia, Ethiopia. Anaerobically processed coffee is fermented in an environment without oxygen, and gives the producer far more control over the fermentation process, and gives super funky and sweet flavours."
Origin - Kercha, Guji, Ethiopia
Roast Date - 26/07/2024
Variety - Heirloom
Process - Anaerobic Natural
Flavour notes - Blood orange jam, Stewed nectarine
Kilimbi WS was one of two washing stations (along with Rugali) that received approval to produce honey and natural process coffees for the first time in Rwanda. Although the NAEB (National Agricultural Export Development Board) continues to strictly monitor the production of natural and honey processed coffee, the cultivar and elevation of Kilimbi, allow to produce honey and natural processed coffees of exceptional quality."
Origin - Kilimbi Station, Nyamsheke District, Rwanda
Roast Date - 26/07/2024
Variety - Bourbon
Process - Honey
Flavour notes - Juicy forrest fruits, Hazelnut ganache
Recipes
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Espresso - 9 bar Brew ratio - 1:2.1 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. Grind - Start coarse *Adjust grind size to achieve the desired time
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Espresso - 6 bar Brew ratio - 1:2.3 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. Grind - Start medium-coarse *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 - 7.5 (dry coffee : water) |
