Journal
Notes from the roastery
Brewing techniques, origin trips, and what is happening at Gertrude Street.
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Washed, natural, honey: what processing does to the cup
Processing is what happens between picking the coffee cherry and drying the seed inside it, and it changes the flavour of the cup as…
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Dialling in espresso at home in five shots
Dialling in means adjusting your grind until a shot tastes balanced. It feels daunting, but with a scale and a timer you can get…
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Back in Tolima: harvest notes from Finca El Paraíso
In June our head roaster Tom spent ten days in Tolima, Colombia, during the main harvest at Finca El Paraíso, the farm we have…
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Why we weigh everything (and you should too)
A scoop of coffee can weigh anywhere from 7 to 12 grams depending on the bean and the roast. That is why two cups…
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How to store coffee so it stays fresh
Coffee’s enemies are air, light, heat and moisture. Keep beans in their resealable bag with the air pressed out, or in an opaque airtight…
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Home barista classes are back in November
Our two-hour home barista classes return to the Gertrude Street café on Saturday afternoons from 8 November. Each class is limited to six people…