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A new digital market opens its doors to give Aussie producers a fair go

A new digital marketplace is giving Aussie producers a new home to connect with consumers seeking food and beverage products grown or made in their own backyard. The website Fair Foodie has arrived with a mission to celebrate Australia’s diverse food and beverage producers through an interactive platform, bringing farmers, chefs, providores, brewers, winemakers and other artisans together with local-loving

Sean Edwards Sean Edwards May 27, 2020

Yoghurt Smoothies made easy with Art of Blend

Created with a unique blend of yoghurt powder, dairy and probiotics, Art of Blend Creative Yoghurt Smoothie has an authentic yoghurt taste, ideal to be blended with fresh and frozen fruit, fruit flavoured syrups or enjoyed on its own. Our Creative Yoghurt Smoothie blend can be blended or in a Granita/Slush and like all Art of Blend bases it’s super

Sean Edwards Sean Edwards November 3, 2020

No-show diners are the latest threat to reopened restaurants

Article source: Delicious.com.au Thinking of cancelling your dinner reservations at the last minute? Think again says Max Brearley as he investigates the real cost of a no-show diner on our struggling restaurant industry. Problems that plagued the restaurant industry before our altered times are now magnified as restaurants start to reopen; navigating restrictions on capacity and what that means for

Sean Edwards Sean Edwards May 25, 2020
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The world’s longest coffee run

Most coffee lovers make a morning pilgrimage to seek out the coffee

Sean Edwards Sean Edwards November 25, 2020
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10 Articles

The evolving coffee market – a must read

Q&A with industry expert David Train from Langdon Coffee Merchants. Sean Gaer

Sean Edwards Sean Edwards November 3, 2020

Aussie Tech company gives free software to solve COVID-19 challenge.

CEO of Australian tech company Formitize, Matt Burge, saw the challenge businesses

Sean Edwards Sean Edwards August 2, 2020

The Packaging Peoples’ cylinder packaging offer a great alternative to traditional packaging choices.

The Packaging Peoples' Cylinder Packaging A great alternative to traditional packaging choices.

Sean Edwards Sean Edwards June 2, 2020

Ransom Coffee

Ransom is a holistic roaster genuinely interested in the success of its

Sean Edwards Sean Edwards December 9, 2020

PROBAT launches new Proair cooling exhaust air treatment system

PROBAT, the world market and technology leader for coffee processing plants and

Sean Edwards Sean Edwards April 14, 2021

Barista Technology Australia

Barista Technology Australia are Australia's number 1 cafe workflow solution provider. Our

Sean Edwards Sean Edwards August 3, 2020

Global Coffee Market Report

Popular with consumers around Australia, the coffee industry is both valuable and

Sean Edwards Sean Edwards October 27, 2021

Love BUDS

Hi, we’re BUDS and we absolutely love meat. Only, we’ve found a

Sean Edwards Sean Edwards December 21, 2021
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Attention all Perth coffee lovers… this roastery is something special.

Marte, left. Savannah, right Located beside the lush greenery in Bibra Lake resides the Karvan coffee roastery. Some may be drawn to the venue from the hypnotising coffee aroma that travels through the air, others type “Leaf Bean Machine” into Google Maps and follow the signs. Regardless of how one finds the Perth coffee roastery, once you’ve arrived, you’re sure glad you did. Karvan has been up and roasting for 10 years now! And, the experience shows. The Perth roastery has rapidly grown, becoming a well-known name amongst coffee drinkers. The team attributes this success to their dedication, sheer passion and incredible thirst for knowledge (and coffee). Karvan coffee offers a selective and superb range of speciality coffee beans. There’s 4 main Blends as well as Single Origins that change depending on the season. We sit down with the two roasters of Karvan, Savannah and Marte to unpack what exactly makes their beans just so darn good. So, what makes Karvan coffee so good? *both laugh* “It takes a whole team of people. We all live and breathe coffee and are always thinking about how to make the beans even better!” (Savannah). “There’s a lot of steps in the roasting process. From the green bean selection, to the roasting and to the cupping. Every step of the way we’re ensuring high quality and a great product” (Marte). There’s 4 Karvan Blends, what’s the difference? “To put it simply, it’s the roast level, the bean combination and the flavour” (Marte). “Each blend caters towards different taste preferences. We don’t like to leave anyone out so we’ve designed these four main blends to appeal to everyone” (Savannah). Seasonal Blend 1? “Blend 1 is our creative outlet to go wild. It’s always changing and blended with very high-quality seasonal beans. We like to push the boundaries by blending with experimental processes. For example, our current Blend 1 includes a white wine fermentation offering a unique flavour profile bursting with fruit” (Marte). “We pick out our favourite coffee beans of the season as well as consider how the beans will fit together in the blend. The blend always has a distinct and delicious character to it. You can find these ones at Perth’s North Street Store and it’s relatives (Little Loaf and Big Loaf) or, you can purchase them for home via our website” (Savannah). Karvan Blend 2? “We have found the flavours our coffee community love the most and have crafted blends to cater towards their taste. Blend 2 is one example of this, appealing to those who like vibrant and bright flavours of milk chocolate and caramel” (Savannah). “This one’s like the little brother of the Blends. It’s light, bright and extremely moreish. Blend #2 is delicious with milk as well as a long black” (Marte). Karvan Blend 3? “This is one of my favourites. It has deep and earthy fruit flavours. It’s a little heavier than Blend 2. Imagine a dried fruit platter with chocolate sprinkles. And who wouldn’t want that?” (Marte). “Blend 3 features some Sumatran coffee beans which play a very important role in acquiring the distinctly rich and earthy notes in this blend” (Savannah). Karvan Blend 4? “This is hands-down the crowd pleaser. Very much loved in our coffee community and the most popular choice amongst cafes. It’s a classic cup with familiar flavours of rich cocoa. It’s a full bodied cup yet defined and sweet on the finish. Timeless” (Marte). “It’s roasted a little bit longer to offer a deeper flavour that’s designed to cut through milk. Great for those who want a rich and bold tasting milky coffee” (Savannah). How do you choose the green coffee beans? “We work closely with multiple green bean importers in Australia. With our knowledge, we know what kind of beans to look out for, what kind of flavours we’re chasing and which ones are the best suited for our needs. We choose a wide selection of premium green bean samples and roast them in our sample roaster which is a small-scale roasting machine. Once roasted, we take them to our cupping table for a taste test. In the cup we’re looking for sweetness, balance, quality and wow-factor. We’re a confident team here so we know when we have something exceptional on the table…” “… This year we installed a cool room in our warehouse. It's a room where we can keep a steady temperature for our green beans. This will protect them from light, high temperatures and prolong their vibrancy". (Marte). “We go through a high volume of samples but we’re very selective. The ones we do select are the beans we’re truly excited to share… and drink ourselves! Once we have tasted a Single Origin that ticks all of the boxes, we place the order and get in those fantastic green beans. We change our Singles quite often so as to offer an interesting selection for our customers and cafes” (Savannah). What is coffee cupping? “We cup every batch we roast. This ensures quality control, that our blends are true to their flavour notes and it’s a chance to taste those fancy Single Origins. We line the cups on the table with freshly ground beans. Each cup is the same size and the amount of coffee is measured exactly the same in each cup. This is to be consistent and also to meet SCAA cupping standards. We pour equal amounts of hot water in each cup, let it brew for 4minutes, then we break the top layer of grinds, smell the aroma, clean off the top with two spoons and finally give it a taste. We follow our own cupping sheet to record the unique aromas and flavours. At the end, we compare our notes” (Savannah). “Cupping is a very big part of coffee roasting. Crucial when selecting green beans by assessing samples and making purchasing decisions. It allows you to conduct quality control - It's important to know what flavour profile your coffee shall meet, and continue

Sean Edwards Sean Edwards September 23, 2020
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