Cold Brew - how to make a great Cold Brew at home.

by: Mark Bentham on

The Heat is on! So, what’s all the fuss about? Cold brew has lower acidity than coffee made with hot water, which means the flavor profile is slightly different, and less bitter. Fans also swear it has a smoother, slightly sweeter flavor than coffee made with hot water. Another bonus for caffeine junkies? It is more concentrated than hot-brewed coffee. Wondering how to make cold brew coffee yourself? We’re here to tell you, it couldn’t be easier which—bonus!—will be a huge money-saver. How to Make Cold Brew Coffee in the BOD Cold Brew system in 3 E  ...read more

The importance of freshly roasted coffee ....

by: Mark Bentham on

Freshly roasted small batch coffee is now more sought after than it ever has been, thanks to the third wave of coffee putting speciality coffee in the same realm as quality cigars, caviar, and wine. But why buy speciality coffee, or even just freshly roasted coffee, when the supermarket down the street sells big bags of coffee for less? First off, while those bags of coffee are popular, it’s not because the coffee inside tastes good, it’s because a lot of people either don’t know much about speciality coffee or don’t like coffee enough to tr  ...read more

Kimberley Coffee update

by: Mark Bentham on

Hi, The last 6 months have been a super busy successful dry season in beautiful Broome – thank you for your support in 2016. Here's a little run down for you on what's been happening behind the scenes at Kimberley Coffee Company. We are super proud to have picked up a Silver medal for our signature blend Mintaka (http://kimberleycoffee.com.au/CampaignProcess.aspx?A=Link&VID=34486913&KID=357171&LID=1065938) at the Sydney Royal Fine Food Show 2016. Mintaka as a Fair Trade Organic Blend (http://kimberleycoffee.com.au/CampaignProcess.aspx?A=Link&VID=3448691  ...read more

Kenya AA Single Origin Coffee

by: Mark Bentham on

Hi All, Kenya AA coffee, just has to be one of the best single origin coffee's we have come across the season. This coffee which is grown at elevations of 1600 to 2,600 mt. Kenya's location to Ethiopia the birth place of coffee lends its self to some amazing opportunities in the coffee space, and Kenya AA doesn't disappoint. The Kenya AA (http://kimberleycoffee.com.au/shop/coffee/coffeesingle-origin/kenya-aa-kagunyu-organic-micro-lot) gourmet coffee beans are grown on volcanic soils and are wet-processed; the beans are harvested, and removed from the bright red cherries, and w  ...read more

The making of a great Irish Coffee

by: Mark Bentham on

The Port of Foyne was a busy air traffic point between Europe and United States in the 1930s and 1940s, carrying a diverse range of people from refugees and Royal members. It was the winter of 1934, the flight from Foyne left to New York in extremely bad weather that eventually caused the flight to return. Chef Joe Sheridan working at the restaurant in the terminal building offered tired passengers the coffee drink mixed with a quality Irish whiskey. One American passenger asked if that's Brazilian coffee, and the chef answered, "that's Irish coffee." In 1952 Jack Koeppler, owner of Bu  ...read more

Put a Tiger in your tank with Tiger Mountain™ India

by: Mark Bentham on

Put a Tiger in your tank with Tiger Mountain™ India Tiger Mountain is part of the Direct Connect Coffee program - run by Australian Coffee importers H Bennett - who donate money from each green bag sold to save the endangered tigers of India..... Tasting Notes Its great being involved in this great industry discovering new beans and blending new award winning Coffee - So I am going to share some of my discoveries with you all through this Blog. Today I am talking about ------- One of the best single origin coffees on the market today and very hard to get. A shade  ...read more

Why is specialty coffee so special?

by: Mark Bentham on

A good cup of coffee is like fine wine and good quality cigars. There are various different types of coffee beans and these determine the flavors that the blend presents for the coffee roaster and then coffee connoisseur. My many years immersed in the wine, food and coffee industries has taught me a lot about flavours, aromas, textures, palate. Many coffee roasters blend a combination of the lower cost Robusta beans with the more expensive Arabica gourmet beans. The Arabica beans have a finer aroma, a richer flavor and more body than the less expensive Robusta beans. However a so   ...read more

Five things you didn't know about Kimberley Coffee Company at Broome Court House Markets

by: Mark Bentham on

Five things you may not know about Kimberley Coffee (http://www.kimberleycoffee.com.au)@ Broome Court House Markets open on Saturday morning and Sundays in the Dry 1/ Only locally roasted award winning Fairtrade Coffee in Broome 2/ All shots are doubles - at no extra cost 3/ Bring your own cup and save 50 cents 4/ Yes we have loyalty cards and you can get a free coffee on your 10, ask for your card. 5/ All take home beans are freshly roasted and can be ground free on the day. Have a great coffee day! (http://www.kimberleycoffee.c  ...read more

What is Specialty Coffee?

by: Mark Bentham on

Do you love your coffee? Can you go a day without a cup of your favorite drink? Coffee as we know it today is much different than when it was first discovered and has changed dramatically over the last 15 years. These days there are so many varieties of specialty coffee that it is difficult to choose a favorite one. So What Exactly Is Specialty Coffee? A cup of specialty coffee is a relatively new idea to Australia and the for that matter the world. Specialty coffee is usually only made from top quality Arabica beans, which are the coffee beans with the fullest flavors. The general  ...read more

Cappuccino - How to make a great Cappuccino.....

by: Mark Bentham on

The taste of a good cappuccino is totally lip smacking and some times people just cannot start their day without a cup of cappuccino. Cappuccino is a rich, dark coffee whose recipe originated in Italy, and is traditionally consumed before lunch. The name cappuccino actually comes from the resemblance of its color to the robes of the monks of the Capuchin order. Cappuccino has a large volume of foam making it a light weight drink and less filling than other coffees. You take equal parts of steamed and frothed milk and espresso, with the milk on top of the espresso. Then yo  ...read more