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Archive for October, 2009

Havana Club Masterclass…”di cuuban” way

October 25, 2009 Leave a comment

Spent a day with two full-on Cuban’s at the kind invitation of the people behind Havana Club. We made all the classic Cuban cocktails (mojitos, daiquiris, cuba libres) and some other rum cocktails like the mulata, the cubata and the mojito royal (champagne anyone?). It’s nice to drink good rum on a sunny afternoon, isn’t it?

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Categories: drinks, rum, Uncategorized

Ditting! New shop grinder…

October 17, 2009 Leave a comment

Finally we’ve managed to get a sweet deal for a proper shop grinder from the lovely Evelyn (thanks!). Now we can GRIND TO ORDER!

Just let us know how you drink your coffee at home (Press Pot, Metal Filter, Paper Filter, e.t.c.) and we’ll grind it fresh for you! Remember, only buy what you need. We roast every week so you can always come back for more.

Categories: Uncategorized

our roast this week… tasting notes

October 15, 2009 Leave a comment

Roasted: 8th Oct, Cupped: 14th Oct

We are getting some interesting notes out of this week’s coffee, from rambutan husk(!) & sweet musky wood on the dry fragrance to hazelnuts, toasted bread and caramel aromas after brewing. Some herbal flavours (almost like a chinese herbal tea) were present as well as distinct lingering chocolate notes.

Espresso tasting notes: sweet chocolate and burnt caramel on the nose. Lively lime acidity overlaid over dark herbs and ginger root flavours. Syrupy textures with distinct dark chocolate and nutty finish. This week’s roast was quite lively and so we tuned up the brew temperature to 94.5°C and got way more balance. We’ll probably tune it down slightly over the next couple of days as the acidity mellows out.

Macchiato tasting notes: over the top intensity (woah!) with good lime acidity underlined by sweet milk chocolate tones.

Introducing…”The Ritual”

October 15, 2009 Leave a comment

Like I said we’ve been secretly testing out new alcoholic drinks and here’s the first of our drinks from an intensive R&D session.

Introducing “The Ritual”….based on an old Venezuelan shooter “El Ritual” of Pampero Aged Rum, a lime wedge, instant coffee powder and brown sugar. Our Oriole version of course introduces our Oriole Cold Brew Coffee in place of the coffee powder and the result is well…I guess you’ll just have to try it!

Oriole Welcomes “The Ritual” at $11++ / shot!

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WA Wine Bazaar – Epilogue & Thanks!

October 14, 2009 Leave a comment

Wow in three days at least 300 bottles of Western Australian wines were sniffed, swirled and slurped. If you think about it that makes about 10 glasses per bottle and at least 3,000 tastings!

Of course this means that special thanks goes out to the entire team that made this possible, especially all involved in providing the seamless logistics of cleaning spilt wine and hand drying every single wine glass! We trust y’all who came down to this event from both Oriole and Bedrock had great fun and judging by the amount of wines bought, there should be quite a few pickled livers this week!

Finally, to Kirsten, Mrs. Toh, Margret, Nancy, Kim, Emma, Alick, Kelvin, Augustine, Arjen, Clinton, Gina, William, Casey, Rena…and for all the rest of their respective teams a special thanks for without your efforts and support this would not have been possible!

Categories: Uncategorized

Roast of the Week: Sweet Columbian!

October 7, 2009 Leave a comment
Roast Date: 29/9/09
Tasting Notes
Dry aroma: Toasted bread on the dry aroma
Wet Aroma: Carmelised muscovado, orchids
What a nice diversion! Finally we’ve got some great Colombian back into our blend. It’s been a loooong wait but all is worth it. On first pull we were getting overtly bright notes. But alas we down dosed, fined it up and set the brewhead temp at 93.6C. Once we really allowed for expansion the sweet notes finally came bursting forth. It really put a great big smile on our faces and a spring in our step.
Recommended as:
Espresso:
Sweet chocolate and burnt caramel aromas. Lively citrus and lime acidity overlaid over dark herbs and ginger root flavours. Syrupy thick textures with very long and  distinctly  dark chocolate and nut finish. Frankly we’re amazed at the the current state of this week’s roast. Perfect for espressos now till hopefully another 6 days, afterwhich we should see a reversion to just sweet chocolates.
Macchiato:
Suprisingly intense and sweet hazelnut flavours sprang forth with only a light touch of foamed milk. Amazing how cream changes the nature of coffee! Highly recommended…

Categories: Uncategorized