Designed for the safe and complete removal of coffee oils and residues from the brewing group of selected super-automatic espresso machines.
Made in Australia.
Suitable for:
Breville DeLonghi Miele Saeco Schaerer Sunbeam
Insert one tablet in the special opening and follow the machine manufacturer’s cleaning and maintenance instructions
Cafetto J25 Espresso Machine Cleaning Tablets x 40
Designed to safely and completely remove coffee oils and residues from the brewing group of selected super-automatic espresso machines. Made in Australia.
Suitable for:
Jura Krupps Quick Mill HGZ
Insert one tablet in the special opening and follow the machine manufacturer’s cleaning and maintenance instructions.
An easy and effective way to produce high quality cold brewed coffee at home. Cold brew is rich, smooth and contains less than half the acids of traditional hot brew methods. The Hario Mizudashi Cold Brew Coffee Pot is also simple to use.
To make up to a litre of cold brew, simply follow these steps:
– Add approximately 80 grams of ground coffee to 1100ml of water
– Steep the grounds in the internal permanent filter for 8-12 hours
– Combine cold brew with water and enjoy over ice – with milk or black. It’s a great summer time cooler!
The Mizudashi Cold Brew Coffee pot is made with high quality heatproof glass, as with all the Hario products.
The Rhino Stealth Milk Pitcher has been developed by people who understand the needs of the speciality coffee industry. Features
– Premium Non-Stick Coating: With a non-stick and food safe double coating, this milk jug is durable and very easy to keep clean.
– Stainless Steel Body: A 1mm thick food grade stainless steel body provides a longer stretch time for texturing milk. This is ideal for 360ml and 600ml (12oz and 20oz) sizes. This thicker grade steel also provides a great weight and professional feel.
– Professional Spout: Designed for smooth pouring and latte art.
– Comfortable handle: Great for the busy barista!
The Rhino Stealth Pitchers are available in 360ml (12oz), 600ml (20oz) and 950ml (32oz) sizes, and 5 non-stick colours: Red, White, Green, Blue, and Black.
Cleaning Tip: Clean with warm, soapy water using a non-abrasive pad. For longer life don’t use the dishwasher to clean.
is a rich full bodied 5 bean specialty coffee blend featuring complex boldness of flavor and mouth filling richness expect a smooth velvety mouth feel with an earthy spicy dark cocoa finish and a luscious crema try Max as an espresso or macchiato or as a high quality shot in your cappuccino hand roasted by specialty coffee roasters that coffee company Melbourne
featuring luxurious deep chocolate tones and a little earthy spice courtesy of 2 choice Indonesian coffees, Golden Brown has a deep syrupy body and rich crema for lovers of strong yet refined coffee and has a long satisfying finish use for any milk based coffees you will enjoy full bodied flavor from first sip to last
Small Batch – Hand Roasted by
that coffee company – specialty coffee roasters Melbourne
REGION: Chicomuselo and Comalapa, Chiapas, Mexico
VARIETAL: Catuai and Typica
PROCESS: Fully Washed & Decaffeinated using Mountain Water Process
ALTITUDE: 1100m – 1600m
CUP PROFILE
aroma of brown sugar, spice, hints of ripe fruit full flavor of sweet brown sugar /toffee brown spice milk chocolate & soft fruit notes full body balanced coffee sweet clean aftertaste.
Process
This coffee is decaffeinated using the Mountain Water Process which involves sourcing
natural mountain water from Pico De Orizaba (one of the largest mountains in mexico. The coffee is soaked and washed in clean water numerous times and then the water is passed through a caffeine filter before being re-introduced to the coffee. This natural process leaves a full flavoured coffee without any chemical residue.
BACKGROUND:
In the state of Chiapas you find Mexico´s largest and oldest coffee producing regions, some farms can look back on a history record of more than a hundred years. With the influence of the Atlantic Ocean on one side and the Pacific Ocean on the other side, the mountain slopes of the Sierra Madre Chiapas crosses the region dividing the state and creating various special microclimates.
Region San Jose, Alajuela, Heredia, Central and West Valley
Producer: Select regional farms
Varietals: Caturra and Catau
Process: Washed
Altitude 900 – 1400 MASL
SHB, minimum 90% above screen 18
Cupping Notes:
notes of dark chocolate, caramel, prunes, juicy body
La Lapa is grown on small farms in the valleys and slopes of the Central and West Valley. This region’s soil has a slight acidity as a result of volcanic ashes. Both areas share well-defined wet and dry seasons, ideal for cherry development during the summer months. Altitude and climate define the size and hardness of the cherry, both factors influencing the quality in cup, particularly its acidity. Sound agricultural practices are under constant improvements for the farmers in conjunction with the mills. The convergence of the Caribbean and Pacific climates also play their part in the smooth delicate flavour, subtle acidity and subtle sweetness of the regions coffee. All the coffees are processed same day as harvesting at the Beneficio Santo Domingo mill.
