Roastery
The Roastery
Coffee is a social experience that brings people together - not just friends and co-workers, but farmers, importers, roasters and communities all over the world. For us this means that a great cup of coffee is not an end in itself but a means by which we can make someone’s day a little better, and help people feel connected to a broader community.
Coffee Origins
We believe that being a responsible member of the community means employing sustainable business practices wherever possible. We try to extend this philosophy to our green bean sourcing by actively seeking out farms that engage in environmentally and socially sustainable initiatives. Often times this means sourcing beans that may be more costly than less sustainable alternatives, but it is well worth the investment.
Burundi Akawa Project
Colombia La Marianela
Ethiopia Guji Dari Kojuwa
Papua New Guinea Kindeng AX
Guatemala Sierra Madre
Rwanda Nziza
Nicaragua La Hammonia Selva Negra
Rwanda Ruli Mountain
El Salvador Sierra Nevada
Burundi Akawa Project
Colombia La Marianela
Ethiopia Guji Dari Kojuwa
Papua New Guinea Kindeng AX
Guatemala Sierra Madre
Rwanda Nziza
Nicaragua La Hammonia Selva Negra
Rwanda Ruli Mountain
El Salvador Sierra Nevada
Brew Methods
There’s lots of options to choose from when it comes to brewing coffee at home, and countless ways to use them. If you need a hand getting started, try one of our recommended recipes to suit your brewing device of choice.
Recipe
Assemble your Areopress with a paper filter and rinse. Place the ground beans inside and pour over 40ml of water to bloom for 30 seconds. Continue pouring water until a total 200ml. Stir and leave until 1min 15sec. Flip and plunge for another 30 sec. Mix 50ml of hot water to dilute to taste.
Water: 250ml
Coffee: 20g
Grind:Medium
Temp: 92C
Time: 1:45
Recipe
Fold and place the paper filter with the thicker side on the spout then rinse with hot water. Add coffee grounds and place on scale. Pour 50ml of water to bloom for 30sec. Very slowly pour the remaining water in a circular motion over the grounds for another 4 minutes. Once all the water passes through the filter, remove and serve.
Water: 450ml
Coffee: 25g
Grind:Coarse
Temp: 94C
Time: 4-5min
Recipe
Grind immediately before brewing for best results. The grounds should feel like fine sand, but not powder. Fill the basket with coffee and tamp firmly and evenly. Lock the group handle into place on the machine, place up underneath and begin the pour,. It's a good idea ro time how long you espresso shot takes to pour and weight how many grams of espresso goes into the cup. Try aiming for a 2:1 ratio of espresso to grounds and adjust from there.
Dose: 20g
Yield: 40g
Grind:Fine
Pour Time: 25-30sec
Recipe
Preheat your plunger with hot water then add ground coffee. Pour 100ml of water to bloom for 30sec. Pour the remaining water and let sit for 4 min, gentle stirring in the grounds that float to the top. Skim the top with two soup spoons to remove the finer particles, then replace the filter and slowly push until just above the coffee. Let sit for another minute before serving.
Water: 500ml
Coffee: 33g
Grind:Coarse
Temp: 97C
Time: 6-7min
Recipe
Fill the bottom chamber with room temprature water to just below the relief valve. Load grounds into filter basket and tap to evenly distribute (no need to compact tightly). Fit basket into bottom chamber and screw top chamber on. Place on stove on low heat with the lid open. When coffee starts to slowly pour through the spout, turn off heat and leave to brew for another minute. Remove from stove and serve.
Water: To fill line
Coffee: 20g
Grind:Med/Fine
Temp: Room
Time: 2:30
Recipe
Place your pourover and cup on scales, insert a paper filter and rinse. Add the ground coffee and pour 40ml of water to bloom for 30 seconds. Continue pouring water evenly in a circular motion until a total 300ml. Give the pourover a little swirl or stir to mix in the grounds. The pour should finish between 2:15 and 2:30.
Coffee: 20g
Grind:Med/Coarse
Temp: 94C
Time: 2:30
Wholesale Supply
Alongside our Two Before Ten venues, the roastery supply wholesale coffee and goods to a number of other cafes across Canberra and Australia. The businesses we work with are all run by people we greatly admire and have close relationships with, and it’s important that we share the same values of sustainability and community. We are not out to conquer the world, but are always happy to build new relationships with people who feel the same about the future of coffee and business as we do. If you’d like to get in touch for chat, please send an email give us a call.
P: 0475 210 111
E: roastery@twobeforeten.com.au