By Freya Ensbey.
Australia is a remarkably diverse and abundant country when
it comes to providing growing conditions for produce. Our winery regions yield
some of the best wine terroir in the world, while our warmer north provides
tropical fruit in abundance year-round. However, it is the coffee growing
industry which has percolated our attention of late, growing and expanding
before our very eyes.
Although we have seen a dramatic increase in growth within
the coffee industry here in Australia, statistically we are far behind the rest
of the world. Per annum, we are still only producing approximately the amount
of coffee that is consumed in Sydney, Melbourne and Brisbane in just one day.
However, with boutique coffee roasters brewing in numbers
quicker than ever before, we decided to delve a little deeper into what has
made these three companies decide to focus on our local industry, making use of
the distinct taste characteristics Australian coffee provides, with its medium
body, low acidity and mild sweetness.
The East Australia Coffee
The East Australia Coffee Company was created with the sole
mission of sourcing the very best coffee beans grown in our wide country of
extremes, blending them with their own organic sustainably farmed beans to
produce what they consider as the ultimate cup of Australian Coffee. The unique
flavour which they produce is the reflection of this ethos and a representation
of the country we live in.
Among their products is a coffee which has everyone a buzz
in more ways than one - the Voodoo Extremely Strong Coffee range. Not for the
faint hearted, The Voodoo X brings with it a heart fluttering 18,650 mg of
caffeine per kg of coffee, which is a staggering 100% more potent than its
nearest competitor of 8,870 mg per kg.
Those who are concerned about the use of chemicals that they
consume, may opt for a bag of beans from the organic coffee range, offering
naturally fermented sun-dried beans which have been roasted to perfection and
ideal for either commercial or home use.
One way the professionals at the EACC recommend enjoying
their coffee is to make a plunger full of their Australian coffee and freeze it
into ice cube trays. Once frozen, add these to a small glass of milk along with
a nip of Bailey’s for an indulgent night cap.
Ewingsdale Coffee is located in the shady lush hinterland of
Byron Bay, creating the ideal growing conditions for the estate to flourish and
produce 100% Australian grown coffee beans. Having taken on a health conscious
and holistic approach to their plantation, Ewingsdale doesn’t spay any
pesticides or herbicides, which they say only benefits their coffee trees
Once the trees on the estate naturally reach maturity, they
are handpicked to ensure only the ripe cherries are chosen, leaving any
leftover berries to ripen in their own time without intervention. Using a ‘wet’
process, the cherries are pulped and the coffee beans are fermented in rain
water before being sun dried, again minimising their foot print with production
Before roasting, the beans are kept in their own parchment
for at least twelve months to achieve maximum flavour and avoid them taking on
any extra odours. Once this process has been finished the beans are roasted
locally within the area, producing a distinctive mellow taste and rich nutty
aroma, with a smooth aftertaste, void of any remaining bitterness.
Have the Ewingsdale blends delivered straight to your door
within days of being roasted, with options of the Mild Roast Byron Blend,
Medium Roast Estate Blend, Cafe Blend and the 100% Dark Roast.
The temperate micro-climate of the Mackellar Range has the
ideal growing conditions for Mackellar Range Australian Coffee to produce some
of the finest 100% Arabica beans in the country. Distinct from other growing
areas which are typically closer to the coast, the growing area of the
plantation has less humidity and precipitation, with warmer periods during the Winter
months. This specific climate type produces slower ripening and a naturally
sweeter bean, bringing with it a unique taste which has been captured in their range
of coffee blends.
As many in the industry are doing now, Mackellar Coffee have
embraced the sun drying process during the production of their plants. It is
believed that sun drying of the processed coffee parchment is the original and
the preferred method of drying the coffee beans as the UV rays eliminate any
residual e-coli and other bacteria. This system is also kinder to the bean as
it is a natural process and not artificially force-dried.
Making the purchasing process easy for us die hard coffee
fans, simply choose your bean roast type from medium through to the stronger
espresso, before opting for your grind type of whole bean, espresso and
plunger. The team have also given us some helpful hints for home brewing in the
Firstly make sure all equipment is cleaned and warmed. Place
one rounded dessert spoon of coffee per each mug you will be making. Pour over
hot water just off the boil. Let the brew stand for three minutes before
stirring with a warmed spoon and let it settle before plunging.
If all this talk has left you stimulated and brewing over
ways to use your newly purchased Australian coffee blends, get your hands on a
copy of Pidapipo, Gelato Eight Days a Week and find our top picks of decadent
coffee inspired recipes.