lh_01.jpg
Coffee Facts!
In East Africa, popular lore gives "Kaldi the goatherd" credit for discovering coffee. He saw his adult goats acting just like kids after eating a strange shrub. Kaldi brought the berries to to a monastery where the abbot threw them onto the fire, thinking them to be of the devil. This released the heavenly coffee aroma and the berries were rescued. Since it allowed the monks to remain alert during devotions, it was viewed as a divine gift.
Grind some freshly roasted Mackellar Range coffee beans, brew the perfect cup and spread the word!
Home Coffee Shop Products New South Wales Coffee Contact Links

COFFEE GROWING NSW

Image

In the beginning ...

Australian Coffee has been grown since 1832 when a small coffee planting was established at Kangaroo Point in Brisbane. On the North Coast of New South Wales, coffee began to be grown successfully for commercial use in the late 19th century. Those first coffees were well received in Europe and won medals in London in the late 1800’s. However, by the early 1900’s, Australia’s remoteness from Europe and the resultant delays in transport, rising labour costs and the absence of “coffee slaves” for picking, led the industry to fall into decline and unable to compete on price with Brazil, Africa, Central America and Indonesia, countries which still dominate the world coffee trade.

The Australian coffee industry was re-established in the early 1980’s with the advent of machine harvesting. This enabled growers to reduce harvesting costs to 1/10th of hand harvesting and therefore be more competitive with imported coffees.

 

ONLY ARABICA COFFEE
Image

Preferred for the quality roast bean
and ground coffee market

As coffee is essentially a tropical rainforest plant it requires, amongst other things, frost-free conditions and high rainfall to thrive. This largely limits the areas suitable for coffee production in Australia  to pockets on the tropical and sub-tropical eastern seaboard.

Australia is fortunate to be largely free of the pests and coffee diseases which afflict many other countries. This has allowed the local industry to develop its "clean green" image and as Northern New South Wales has a notably cooler subtropical climate, it produces slower ripening, naturally sweet beans which are naturally lower in caffeine.

 

COFFEE PROCESSING
Image

In Northern New South Wales, the coffee plant
flowers in late spring/early summer

Covering the branches with small white flowers that resemble jasmine in both appearance and scent. The coffee cherry begins to ripen to a deep red colour between July to October. There are several harvests during this period with only the red cherry being kept after the green and over ripe/black cherry have been separated out. Each cherry contains two coffee beans which are obtained by pulping the cherry in a processing machine. The mucilage or "slimey" covering on the bean is then removed either by fermentation in large vats or mechanically under pressure in the processor.

 

SUN DRYING
Image

A kinder natural process

The coffee is then laid out to dry in the sun on beds or placed in a large mechanical dryer.Sun drying of the processed coffee parchment is the original and the preferred method of drying 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.

Once dry, the beans are stored in bags until they are required for roasting or export. They are then hulled to remove the paper like parchment they are encased in and are graded for size and quality. The end product is called green bean and this is how coffee is traded around the world.

 

Mackellar Range Coffee


Helpful Hints
for a Perfect Coffee

Brewing depends on a balance of several factors and each coffee will react differently and uniquely to exactly the same the set of factors The degree of grind of the ground coffee. The ratio of coffee to water. The condition and temperature of the water. The contact time between coffee and water.

We therefore recommend:

 

For plunger:

All equipment should be clean and warmed. Place one rounded dessert spoon of coffee per each 200 ml mug, depending on individual taste in the warmed plunger. Pour over hot water, just off the boil. Let the brew stand for three minutes. Stir the brew with a warmed spoon and let settle. Plunge gently with a warmed plunger.

 

Stove top espresso:

Fill the base with cold water. Place the ground coffee in the basket and gently tamp down. Place the espresso pot on the stove top on a gentle heat. Remove the espresso pot from the heat as soon as the gurgling subsides. Add pre-heated milk, if required, to the coffee, ensuring that it has not been overheated as this can detract from the flavour.

 

A matter of
personal taste

All coffee is a matter of personal taste and so many elements can effect the final cup. Understanding a few simple facts therefore can help you discover how to maximise your enjoyment.