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Saturday, June 4, 2016
Friday, April 10, 2015
Sydney Coffee and the Beans
Sydney is the biggest city in Australia, being a favourite city among the locals and tourists a like. Upon visiting it is easy to see why, the bustling inner city of Sydney has an electric vibe about it, particularly the inner east. The cafe culture and restaurant scene is certainly alive and kicking, the variety of cuisine and flavour is also something to behold in Sydney. Often many people ask me what is the best cafe in Sydney? or what is the best coffee i have tasted in Sydney. I do have my favorites cafes and i certainly do have my favourite coffee beans. One thing that i have learned over the years is that espresso coffee beans should not be consumed in the cup straight after being roasted. Therefore unfortunately coffee roasters, unless they 'age' the coffee beans in the 'oneway valve' bags afterwards then they are not on my top Sydney coffee bean list. For all those people with their jaws touching the floor at the moment let me explain. There is a difference between the 'Fresh espresso coffee beans' cliche and the 'Freshly ground espresso coffee'. The latter is true, the former is not. The grounded coffee used for the espresso shot must be freshly grounded before use. The coffee grind can not be left to the environment as it will oxidise and degrade. Coffee beans must also be kept away from oxygen as that will too degrade the product quality. However here is where people get easily confused. Coffee beans being used for espresso coffee must be (as per the traditional Italian way) aged and 'cellared' in their one-way valved bags for a minimum of four weeks post roast. This aging process improves the taste in the cup. There are many Sydney coffee beans that provide the way of the Italians and nearly all of them are made in Italy.
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