Where to find us this week

ickle coffee Roaster/Founder/Deliverer

Today our roaster/founder and delivery girl had a lot of fun cafe hopping. We are talking 4 cafes in one afternoon and since she loves great food and great people, she is definitely one (culinary) lucky lady. Rowena is also known for taking good photos. Unfortunately, we don't get to see good photo today because she was too busy eating delicious food 🤭. Hopefully, her insta-story will suffice.

---

Photo courtesy of Rowena's insta-story

This week you can find our yummy Candy like (with flavours of green grapes, green apple and jasmine tea) Colombia El Paraiso at Clodeli in Randwick.

Fan fact: Chrissy, the owner runs many successful cafes in Sydney the past ten years. This one of her own serves up the best home cook style of classic Aus' favourites with local produce, plus amazing, friendly staff.

---

Photo courtesy of Rowena's insta-story

Also, 30 minutes away from Clodeli, at Queenside Dulwich Hill, you can find our Colombia El Paraiso along side the tropical fruit sweetness - Rwanda Bombogo.

Fan fact: Jim, the owner with decades of experience in coffee industry, is also a well known barista and roaster in Sydney. Queenside Dulwich Hill is casual, friendly, simple yet modern.

---

Photo courtesy of Rowena's insta-story

9 minutes away from Queenside Dulwich Hill, you can find our Colombia El Paraiso and Rwanda Bombogo at Double Tap Coffee in Marrickville. Known for their delicious sandwiches, amazing staff, delicious pastries and beautiful ambience.

Recommend of the week: Chicken Sandwich - Poached Chicken with lime & coriander, grilled corn, Avocado & Chipotle. It comes in Salad version too!

---

You can also find us in the CBD at Paramount Coffee Project. We have our juicy (ripe cherry, apple orange juice) Ecuador Gustvo Landivar for in house order and on shelf.

Recommend of the week: Skillet pancake with marscarpone, maple, pistachios and rosemary poached stone fruit. Yummmmmm

This is the last of Ecuador Gustvo Landivar for this Harvest. We're sure we'll meet again soon :]

Where to find us this week

This week you can find ickle coffee at Praramount Coffee Project. Known for their intensive coffee knowledge and best breakfast. The industrial-chic cafe situated in Surry Hills with plenty of street parking or 10 minutes walk from Central station or 7 minutes from Museum station.

Now, let's talk about us, Ecuador Gustavo Landivar will be available for in house orders and off the shelf. We're talking; very juicy, syrupy body with panela sweetness, ripe cherries, green apple and orange juice.

Our Ecuador Gustavo Landivar will be the last of this season's crop. We will roast another batch this week until destiny brings us together again.

If you don't know Paramount Coffee Project yet, they are active on social media at https://www.facebook.com/theparamountcoffeeproject/ and https://www.instagram.com/pcpsydney/

Pour Over / V60 How To

Brewing Kits

1.Scale

2. Hand Grinder

3. Light – Medium Light roasted coffee

4. Coffee Server or a mug

5. V60 cone or Kalita or pour over cone

6. Paper filter, preferably white

7. Water kettle

8. Stirrer or spoon

-Step 1-

Weigh your coffee, 12.5 grams and grind to medium course grind size

slightly courser than table salt and finer than raw sugar

* our favorite brew ratio is 1:16,

(ie,12.5 grams coffee to 200grams of water or 15 grams of coffee to 250 grams of water or 25 grams of water to 400 grams of water)

You can adjust the ratio to lighter or darker roasted coffees or to suit your taste

-Step 2-

Place paper filter in v60 cone, rinse the paper with hot water then discard the water

to get rid of papery taste and warm your v60 cone and server

-Step 3-

Place the server and v60 on scale

Place 12.5grams of ground coffee in the filter then gently tap the v60 to make a flat bed of coffee

-Step 4-

Tare the scale to zero, start the timer then pour 20-30 grams of water and wait 30 seconds this step is called blooming, try to pour water very gently, aiming to not extract any coffee into the server in this step)

**use water 2 times the weight of coffee for blooming then stir gently to make sure all grounds are wet and the gasses trapped in the coffee to escape

*** use 96c water, if not using thermometer wait 2 minutes after boiling point, the water should be around 93-97c

-Step 5-

Pour water slowly and steadily in circular motion to reach 200 grams, try not to disturb the coffee ground too much. Aim to finish pouring at 1m45s

or

****alternatively, after blooming, split the pour into two by pouring 85 grams of water slowly then wait 20 seconds and pour the rest at 1m20s

Wait for the brew to finish, aiming to finish at 2m30s to 2m45s

if the brew takes way longer than the expected time > adjust the grind size courser, if the brew finishes very quickly > adjust the grind size finer

Enjoy

ickle coffee team x FYI