Archive for the ‘Events’ Category
Post Aroma
Wednesday, July 22nd, 2009
Sunday came and went in a blur … a great day, Sydney in full winter sunshine.
Two tents housed the two mistrals, a Clover and a cupping area, showcasing the Cup of Excellence winners from this year’s CoE selections and our siphon bar.
We were joined by our comrades from White Horse in Sutherland – Dom, Matt and Brian (thanks guys!), who worked with the Mecca crew serving up Beloya Selection 16 through the Clover and many a Dark Horse espresso. See you again next year!
Aroma Festival
Monday, July 13th, 2009
Aroma Festival is an annual event held in The Rocks showcasing the best of coffee, chocolate, tea and spice. George St is blocked off and the area is taken over by merchants showing their wares. The Mecca crew will be participating in the Aroma Festival for the first time in 2009.
The Mecca stand will be located in First Fleet Park near the corner of George and Alfred St, Circular Quay. Like other stall holders we will be doing $2 coffees through our Espresso Machines and we will also be offering some wonderful coffees through our newly arrived Clover. Throughout the day we will also be holding cuppings, siphon demonstrations and other educational sessions.
Hope to see you there.
La Marzocco’s ‘Single Origin’
Monday, April 20th, 2009
La Marzocco, our favourite machine manufacturer, launched a new concept at the SCAA in Atlanta with the working title ‘Single Origin’. It is built around the idea of controlling brew pressure throughout the shot by moving the paddle or by preprogramed profiles. It also allows each group to be programed independently with different temperature settings on each group for those who like offering a number of origins.
We spent some time pulling countless shots through the machine. Was this the real thing or just another concept that just wouldn’t live up to the hype? We ventured into uncharted waters, exploring the possibilities of brewing coffee flat out at 4 bars, or trying to replicate the bell curve of a lever group. The results were eye opening and this will certainly open up a world of possibilities to the barista. I would say that it turns the 50 year old idea of brewing espresso at 9 bar on it’s head and for good reasons…perhaps it’s time to let go of some traditions.
Culturally espresso has taken on a new form as it has entered different market places, roasting styles and green bean quality. You only need to head slightly north of Italy to Scandinavia to see the polar opposite of the espresso world where espresso has been elevated to lofty heights.
Now all we need is to profile brew temperature and we’ve squared the circle. Are you listening LM?….here we go again
Wednesday, July 22nd, 2009
Sunday came and went in a blur … a great day, Sydney in full winter sunshine.
Two tents housed the two mistrals, a Clover and a cupping area, showcasing the Cup of Excellence winners from this year’s CoE selections and our siphon bar.
We were joined by our comrades from White Horse in Sutherland – Dom, Matt and Brian (thanks guys!), who worked with the Mecca crew serving up Beloya Selection 16 through the Clover and many a Dark Horse espresso. See you again next year!
Aroma Festival
Monday, July 13th, 2009
Aroma Festival is an annual event held in The Rocks showcasing the best of coffee, chocolate, tea and spice. George St is blocked off and the area is taken over by merchants showing their wares. The Mecca crew will be participating in the Aroma Festival for the first time in 2009.
The Mecca stand will be located in First Fleet Park near the corner of George and Alfred St, Circular Quay. Like other stall holders we will be doing $2 coffees through our Espresso Machines and we will also be offering some wonderful coffees through our newly arrived Clover. Throughout the day we will also be holding cuppings, siphon demonstrations and other educational sessions.
Hope to see you there.
La Marzocco’s ‘Single Origin’
Monday, April 20th, 2009
La Marzocco, our favourite machine manufacturer, launched a new concept at the SCAA in Atlanta with the working title ‘Single Origin’. It is built around the idea of controlling brew pressure throughout the shot by moving the paddle or by preprogramed profiles. It also allows each group to be programed independently with different temperature settings on each group for those who like offering a number of origins.
We spent some time pulling countless shots through the machine. Was this the real thing or just another concept that just wouldn’t live up to the hype? We ventured into uncharted waters, exploring the possibilities of brewing coffee flat out at 4 bars, or trying to replicate the bell curve of a lever group. The results were eye opening and this will certainly open up a world of possibilities to the barista. I would say that it turns the 50 year old idea of brewing espresso at 9 bar on it’s head and for good reasons…perhaps it’s time to let go of some traditions.
Culturally espresso has taken on a new form as it has entered different market places, roasting styles and green bean quality. You only need to head slightly north of Italy to Scandinavia to see the polar opposite of the espresso world where espresso has been elevated to lofty heights.
Now all we need is to profile brew temperature and we’ve squared the circle. Are you listening LM?….here we go again
Monday, July 13th, 2009
Aroma Festival is an annual event held in The Rocks showcasing the best of coffee, chocolate, tea and spice. George St is blocked off and the area is taken over by merchants showing their wares. The Mecca crew will be participating in the Aroma Festival for the first time in 2009.
The Mecca stand will be located in First Fleet Park near the corner of George and Alfred St, Circular Quay. Like other stall holders we will be doing $2 coffees through our Espresso Machines and we will also be offering some wonderful coffees through our newly arrived Clover. Throughout the day we will also be holding cuppings, siphon demonstrations and other educational sessions.
Hope to see you there.
La Marzocco’s ‘Single Origin’
Monday, April 20th, 2009
La Marzocco, our favourite machine manufacturer, launched a new concept at the SCAA in Atlanta with the working title ‘Single Origin’. It is built around the idea of controlling brew pressure throughout the shot by moving the paddle or by preprogramed profiles. It also allows each group to be programed independently with different temperature settings on each group for those who like offering a number of origins.
We spent some time pulling countless shots through the machine. Was this the real thing or just another concept that just wouldn’t live up to the hype? We ventured into uncharted waters, exploring the possibilities of brewing coffee flat out at 4 bars, or trying to replicate the bell curve of a lever group. The results were eye opening and this will certainly open up a world of possibilities to the barista. I would say that it turns the 50 year old idea of brewing espresso at 9 bar on it’s head and for good reasons…perhaps it’s time to let go of some traditions.
Culturally espresso has taken on a new form as it has entered different market places, roasting styles and green bean quality. You only need to head slightly north of Italy to Scandinavia to see the polar opposite of the espresso world where espresso has been elevated to lofty heights.
Now all we need is to profile brew temperature and we’ve squared the circle. Are you listening LM?….here we go again
Monday, April 20th, 2009
La Marzocco, our favourite machine manufacturer, launched a new concept at the SCAA in Atlanta with the working title ‘Single Origin’. It is built around the idea of controlling brew pressure throughout the shot by moving the paddle or by preprogramed profiles. It also allows each group to be programed independently with different temperature settings on each group for those who like offering a number of origins.
We spent some time pulling countless shots through the machine. Was this the real thing or just another concept that just wouldn’t live up to the hype? We ventured into uncharted waters, exploring the possibilities of brewing coffee flat out at 4 bars, or trying to replicate the bell curve of a lever group. The results were eye opening and this will certainly open up a world of possibilities to the barista. I would say that it turns the 50 year old idea of brewing espresso at 9 bar on it’s head and for good reasons…perhaps it’s time to let go of some traditions.
Culturally espresso has taken on a new form as it has entered different market places, roasting styles and green bean quality. You only need to head slightly north of Italy to Scandinavia to see the polar opposite of the espresso world where espresso has been elevated to lofty heights.
Now all we need is to profile brew temperature and we’ve squared the circle. Are you listening LM?….here we go again