step 2: the drawing board.

After being in use for over a year on site at Auction Rooms, our 1960's Vittoria has been relocated in order to give ourselves some more elbow room when roasting.

Note the improved ductwork providing better air flow through the roaster.

With things heating up all over Melbourne, our green store is keeping it cool for the freshly stocked shelves of new coffee we're enjoying more and more with each cupping; highlight this week being the Brazilian "Nossa Senhora de Fatima", a must try on the syphon! Also, our CANDYMAN espresso blend has had some more fine-tuning, and is currently being done incredible justice by the baristas up at Auction Rooms. When the coffee's tasting great and we have more exciting new green on it's way almost as quickly as the summer, there's smiles all round at small batch.

We may be roasting off-site now (a stones throw away!), but we still love the sound of Auction Rooms roburs grinding up our candyman blend, and filling their lovely restored timber shelves with fresh retail coffee for you to take home. Tasting notes and a rotating menue of single origins available in-store!

First US coffees here...

Clover-brewed 'Sidama' (from a region rather than single farm ... apparently ECX fucked Geoff around too), espresso of blend.

Later in the day: flat white and another espresso.

This is coffee for caffeine sake to some extent  - three days of little sleep have taken their toll. This is the only time you'll hear me talking about the caffeine rather than the flavours!!!!

Bad photos of a really nice space:

Getting ready for next step!

When it's 38 degrees outside, this is the classiest way to stay cool - a ristretto poured over a soda water on ice, served in a picollo glass.

Also the KENYA KIRIGU is doing everything a kenyan should; bright citrus and floral notes, winey and viscous. Great through the syphon.

yummo!