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What a setup!! That's a gb5 in the background, a syncra in the middle and a linea in the front pic. Roburs, kony's, k10's, it's all here- they're so spoilt in wa. The only i haven't seen much of here in perth is a solid e61 heat exchange.
Trainings been full on, though i wish i had more time here to polish up. A great pool of judgess have made themselves available over the weekend, which is fantastic. There's so much stuff the SA judges have been telling me that I have to 'unlearn'. Having a few problem's with my sig drink though, so there's still more trial and error in that field than i'd like to have at this point. I'll keep you all informed of any new revelations.
This little gem is worth making the trip to wa on it's own. While not coffee related in the slightest, this place is worth a visit to anyone with any culinary interest at all. The beer is brewed to the left of the photo, then transported via a couple of pipes into three massive keg's for the freshest tasting beer ever!!! In the back is a huge kitchen and wood oven that do everything from fantastic pizza's to steaks and tapas and what not. Eating the skins on fries, sitting back with a house pale, overlooking the marina is an absolute must!! And this from a non-beer drinker.
The fivesenses factory here is a giant. So many fun and exciting toys to play with. Not least of which is their new renegade roaster, which allows you to toy with an incredible array of roasting variables, from simple time and temp right through to the exact drum rotation speed you're after. They are currently attempting to collect their own data on how each of these variables effect the flavour in the cup and so, cup twice daily to measure the results.
As the majority of their coffee is for espresso, the method used is dropping two ounces of espresso into a controlled amount of temp regulated water. And this is repeated three times for every coffee being cupped. There's always a monsooned malabar and kenya aa to compare the body and acid to, and two or three other coffees that they're actually testing. And with a sabre/swift combo pulling shots is as regulated as it gets.
Today i sat in on a balinese coffee that was being cupped against an organic el salvador which the perth champ is representing with at the nationals. Both there coffees are very exciting and well worth trying if you get the chance. We also cupped a two month old brazil that was as you would expect. With old soggy leather coming to mind frequently ;-)
I write this as i'm about to depart back home for adelaide, but things have been just too busy to take up moment out to write. Straight from set down it was off to velvet for a taste at wa's offerings. I'll post a little later about the coffee, as then it was off to the wa barista academy to meet the perth champ and pull a few shots. After that, just a bit of a lazy day with the family at the zoo and back to the wonderful 3bedroom townhouse fivesenses hooked us up with for our stay. Tomorrow it's down to the factory for some more fun!
Getting prep'd for the upcoming national basista comp! Off to perth next week for some training with the boys at fivesenses. Can't wait!
