Archive for September, 2010

Single Estate Offerrings- Fazenda Rodomunho

September 11, 2010 Leave a comment
Farm: Fazenda Rodomunho
Varietal: Acaiá, Catuaí, Icatú, Mundo Novo
Processing: Natural
Altitude: 900-1,050 metres above sea level
Owner: Cristiano Ottoni
City: Rio Paranaíba (Minas Gerais)
Region: Alto Paranaíba, Cerrado
At Oriole Coffee, this bean currently forms  the base of our espresso blend, providing that powerful creaminess and chocolaty body. It also works beuatifully as a brew coffee as it’s balance, body and malted flavours showcase what Brazillian coffees are truly appreciated for. We currently serve it as a single-cup filter and it is available for sale in our 250gm retail packs.

This Fazenda is located in the highest region of the cerrado region in the state of Minas Gerais, an area known for producing truly exceptional coffee.

The Dias and Ottoni families  are seasoned and respected coffee producing familes in this prestigious area of Brazil since the early 1800’s. This farm also champions social and environmental responsibility. Their labour are paid well above average for the sector  and are provided with modern housing, sanitation, utilities, schools, medical and even sports facilities with the idea that happy workers produce quality pickings.

The growing areas are also designed to minimise their environmental impact (active recycling, organic farm practices, solid waste recycled to soil, and natural/ pulp natural process greatly reduces water consumption).

The farm has won several awards and Rodomunho has also been present at Cup Of Excellence competitions.

Categories: Uncategorized

The Espresso Grinder – The unsung Hero Part 1

September 7, 2010 Leave a comment

By John Ryan Ting


Mazzer RoburSo you love espresso? So do we, the guys and gals at Oriole! Many of you might think that the espresso machine is the single key piece of equipment to a great shot of espresso, but that’s not exactly true.  The humble and inconspicuous, over-worked and oft over-looked grinder is just as important.  Many purists argue that the most important piece of equipment in any coffee brewing situation would be the grinder simply because it allows for the freshest possible coffee to be brewed, giving you control of extraction of flavour and soluble solids from the beans.

True freshness in coffee can only be achieved by complementing freshly roasted coffee with ‘Grind-On-Demand’ – grinding only what you need just prior to brewing. The grinder intricately controls the rate at which coffee & water come together to create the ‘black gold’ in any brewing method.

The milling of the coffee beans between the blades breaks down & fractures the cell walls so as to increase the surface area for hot water to mix with the soluble materials in coffee. Why are grinders important in this equation? It controls the individual size (more about uniformity later) of each coffee particle, and thus, determines how much time and how much surface area is made available to the brewing water.Coffee distribution

The sizing of coffee grinds is commonly known as a grind setting. Grind size directly affects the contact time between coffee & water.  Quite simply: the longer the brewing method, the coarser the grind, the shorter the brewing method, the finer the grinds. (A point to note is grind setting varies between coffee to coffee, roast to roast. There is only a guideline, but no definite grind setting that works for all coffee on any single brew method.) Espresso is the shortest and most intense of coffee brewing processes. Therefore grind sizing greatly affects the final quality of the espresso brew.

Some key points below before you jump into buying your next grinder.


Fact: roasted coffee is very delicate and sensitive to heat. Heat makes the coffee swell and affects the consistency of the grind size for a given setting. This results in uncontrolled variations in extraction results which affect flavour and the list goes on.

Coffee grinders generate heat through 1) the friction caused by the blades as they cut through the coffee beans, 2) Heat generated by rotation of the grinder motor.  These factors contribute to exposing coffee to unnecessary heat even before brewing the coffee. Good grinders generate less heat and can cope with higher volumes.

In the next part of this blog, we will discuss on Doser Or Doserless?  Flat Burr vs Conical Burr.

Categories: Uncategorized