We often get asked which brewing method is the best.

While we always say that there is no such best brewing method, we thought it might be useful to explain the pros and cons of the four major brewing methods. Have a look here and let us know if you have any questions.

A mix of our five different coffees, all freshly roasted in Grovedale, Geelong

• Brown label
  Hampelmann – Single Origin from Nube Alta, Mexico
  Tasting Notes: Complex and strong with soft tart acidity with a note of apple, combined with chocolate and caramel. Full and slightly sirupy body with a juicy mouthfeel and lingering sweetness.
• Yellow label
  Purzelbaum – Single Origin from Guji Hambella, Oromia, Ethiopia
  Tasting Notes: Clean and balanced with medium acidity; dark fruits, purple grape with a taste of plum jam and hints of red apple, smooth medium body with a round mouthfeel and sweet aftertaste
• Blue label
  Schadenfreude – Single Origin from Rwanda, Gasharu Coffee Farms
  Tasting Notes: Smooth, caramel with strawberry and spiced chocolate, slight sweetness with tangid acidity; round and balanced body with a lingering aftertaste
• Red label
  Chamäleon – Single Origin from Piendamo, Cauca, Columbia
  Tasting Notes: Complex, milk chocolate with tastes of lychee, sweet brown sugar with citric notes, bright acidity; full and smooth body with a lingering aftertaste
• Brown/ blue label
  Zeitgeist – Our first blend
  Tasting Notes: Smooth and strong, sweet with chocolate and cacao notes combined with some tangid acidity and orange notes; full and round body with a lingering aftertaste