1. The Coffee Club 'Signature Blend'

The majority of roasted and ground coffees are made up of different beans. These beans have been grown and harvested from various regions around the world. Blends are made up of different percentages of Arabica and Robusta, or 100% Arabica coffee beans. These coffee beans are harvested and processed using different methods which also contribute to the different taste characteristics, as does the region in which these coffee beans were grown.

At The Coffee Club we select and blend high-grown, washed Arabica from a variety of origins including, Honduras, Peru, El Salvador and Columbia. These beans contribute acidity, aroma and richness. The unwashed Arabica are from a number of vast coffee growing regions in Brazil and deliver a smooth velvet sensation. In our coffee we blend a touch of unwashed Robusta from Tanzania, Uganda or India, which add good body and a hint of chocolate.

The Roast

The Coffee Club signature blend of coffee is roasted in Australia using longer roast times at lower temperatures. This gives our coffee a smooth, rounded espresso taste with less acidity. The roast colour achieved is a medium dark roast, which maximizes flavour without unpleasant bitterness or acidity.

The Packaging

The Coffee Club coffee is packaged quickly after roasting. Our beans continue to release carbon dioxide and are packaged in impermeable packaging with a one-way valve to allow the gases to escape without allowing oxygen into the bag. This ensures that the flavour and aroma of the coffee does not deteriorate during the time between roasting and consumption.

2. Grind

Having the correct grind for espresso coffee is one of the most important variables in the extraction process. Grind can change several times a day due to blade wear and changes in atmosphere. Because coffee is hygroscopic, increases in humidity will allow the coffee to absorb more moisture and therefore the grind will become coarser. On the other hand, if moisture is lost the coffee will dry out and become more finer. When this occurs, our certified Baristas take control and make the necessary adjustments on the grinder.

Feel

Espresso grind should feel fine but also have a gritty finish just like salt and pepper mixed together. If coffee feels too powdery, then this will restrict the pressurised water from pushing through the coffee and will result in the coffee tasting burnt and bitter. This is called an over extracted espresso. If the grind feels like sand then water will push through it very quickly and result in the coffee tasting weak and watery. This is called an under extracted espresso and has very little or no crema.

Look

There should be a 4 to 5 second delay once the brew cycle is activated. Anything less than that, the coffee is too coarse and anything more than that the coffee is too fine.

Time

Two 35ml shots of espresso using 14grams of coffee should take in total 25 - 30 seconds to extract.

3. Barista

An excellent Espresso Coffee at The Coffee Club is largely to the credit of our Baristas. At The Coffee Club we have a strong emphasis on the training and development of our people. By partnering with Douwe Egberts Coffee Systems and William Angliss Institute of Tafe, a Barista training program has been developed to ensure that all our coffee makers have been trained and accredited to the highest standard of coffee making. Our continual ongoing training and assessment ensures that you will enjoy and excellent coffee every time.

4. Equipment

We wouldn't be able to produce an excellent espresso if we didn't have the right equipment. Each and every Coffee Club uses state of the art San Marino coffee machines and Mazzer grinders which take pride of place at the front counter of every store. Designed and built in Italy with a tradition for style and quality, this equipment is serviced every three months and is maintained daily by our certified Baristas to ensure that the quality of coffee produced is second to none.