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Aussie Skybury wins gold at The Golden Bean Awards (21/11/2008)
Our Australian Skybury Estate has been awarded GOLD!!! at the Golden Bean Awards (Australan Coffee Category).
Ian McLachlan, the owner of the Skybury Estate in QLD, has been selling his coffee beans exclusively to Jasper Coffee for 17 years.
Jasper Coffee owner, Wells, came up with a blend of the Aus. Peaberry and Aus. Fancy beans to enter into the comp. The roasting process was perfected by our Head Roaster Ross Quail and our Assistant Roaster, Tong Zhou.
To order the Aus. Skybury Coffee please look it up under the Single Origin tab.
Also the Ethiopian Yirgacheffe was awarded Silver in the Organic Coffee category.
To order please look it up under the Fair Trade & Organic tab.
WELL DONE TO EVERYONE WHO HAD A HAND IN PRODUCING THESE AWARD WINNING COFFEES!!!
Carly Grummisch
Assistant Editor
Jasper Coffee
Fly Jetstar, Drink Jasper (14/11/2008)
Show/Hide News Item Hey we have great reason to fly Jetstar... To drink our coffee!!!
Yes folks, you can now enjoy our fabulous Colombian coffee on all Jetstar flights throughout Australia AND international flights. Fairtrade & Organic certified, this 100% Arabica coffee will certainly have you buzzing around the world..
Now you can enjoy Jasper on Virgin and Jetstar.
Carly Grummisch
Assistant Editor
Fly Virgin, Drink Jasper (29/10/2008)
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Yes Folks, your favourite cup of coffee is now available on board Virgin Blue domestic flights and between Auckland, NZ!
Virgin are serving our Colombian Fairtrade Organic instant coffee. This is a great coup for the Fairtrade movement and the coffee farmers of Colombia. PLUS as this coffee is shade grown, NOT from a plantation, it is a great win for the environment.
Our hats off to Virgin for making the premium sustainable choice!
To read more about the coffee, see Instant in \'Buy Online\'.
Jasper Gets Greener and more Efficient (17/10/2008)
Show/Hide News Item As part of the ongoing evolution of Jasper Coffee the Roastery is now implementing collapsable reuseable crates, replacing the use of cardboard boxes. This initiative is not necessarily borne out of a need just to be greener, collapsable boxes considerably reduce costs throughout many areas of the business and also benefit our customer base. A box that holds around 15kg of coffee can cost close to $1.00, more often than not we are not able to re-use these boxes which ends up being a cost for us and furthermore, businesses pay as much as $70.00 a month for recycling pickups. As any business owner would know, reducing your operating costs is vital to the on going success of their business. Excess packaging often takes up lots of space in and around the bussiness up until the time of collection which can make life difficult for staff. Dead space is something owners can often ill afford in these times of higher rents and increasing running costs. In and around our Roastery a collapsable crate means we save on valuable pallet racking space which would otherwise be taken up by pallets of empty boxes awaiting use, it also takes significant human hours to stocktake, rotate, store, and refill which are all costs to the business. As a further bonus, collapsable crates are usually designed with standard pallet racking dimensions in mind so they create minimal disruption for warehousing. Basic facts about collapsable reusable crates when compared to corrugated boxes; May require as much as 39% less total energy May produce as much as 95% less total solid waste Can generate 29% less total greenhouse gas emissions However the main issue that can cost a business more money is handling a product. The more sets of hands that are required to get a product from raw to retail increases costs. At Jasper Coffee we aim to incorporate collapsable reusable crates from production to destination. Our customers simply return crates upon delivery or collapse them and store them until the next delivery, Jasper Coffee also then is seeking to reward our customers for adopting the system as we see that it is vital the where we make a cost saving that if at all feasable we pass on a saving to our customers. Not always are things like this about building empires, for the most part it can just be following the old saying "making your money work harder for you..." Until next time, Ross Quail - Head Roaster
Fathers Day Special Release & Offer (31/8/2008)
Show/Hide News Item Released specially for the Dad's is one of the World's exclusive coffee experiences.
SPECIAL OFFER: Free 250g with every purchase of the Jasper Barista Pro Pack. Features Expobar Brewtus twin boiler and accessories. Available at Jasper Retail Stores only. Ring 03 9416 0921.
Delicate palate evokes soft cinnamon nuances with a full creamy succulent body and hints of dry Dutch cocoa on the finish.
Jamaica Blue Mountain is one of the World’s most expensive and enigmatic coffees. This certified, single Estate coffee is grown within the strictly defined region of the Eastern Blue Mountains. At elevations of 5,000 to nearly 7,500 feet above sea level this is one of the highest coffee regions in the world. Here the terroir qualities of high altitude, rich fertile soil, warm temperatures, plentiful rainfall and the thick Blue Mountain mist combine to create perfect conditions for the elusive beans.
Only 15% of coffee grown in Jamaica is authenticated by the Jamaica Coffee Industry Board. This, along with its delicate taste, exquisite body and distinctive aroma ensures very high demand from connoisseurs around the World. This parcel has been carefully roasted to ensure optimal quality and the unique cup qualities of arguably the most famous of all coffees.
Cupping coffee at home (11/7/2008)
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For those of us who can't get enough of our coffee and looking for new ways to explore coffee at home, cupping is the answer....
So what is cupping ?
In simplest form cupping involves grinding your chosen coffee to around plunger consistency, adding about two dessert spoons to a cup that holds 250mls and pouring hot but not boiling water over the top. In many senses it is plunger coffee, just a little more rustic. Once you have the coffee brewing have time to explore a few things; What did the beans look like before they were ground, what did the ground coffee smell like ?
Then, once the brew has had a little time to cool it's time to break the crust. This involves pushing back the coffee crust on the surface of the cup and getting a really good sniff, to enhance this try to sniff and breath through your mouth. Much of our ability to experience a food or beverage item hinges on using both our tongue for taste with the nose for smell. Going one step further, 'retro-inhalation' occurs as we exhale after consuming a product.
But now that we have sampled the aromas, it's time to taste ! Grab yourself a soup spoon and break up the crust to allow any floating coffee grounds to sink the bottom.
This next part involves all the things Mum said not to do when ate soup, that is, SLURP !
Begin with a small amount of brewed coffee on the spoon, raise it to your lips and suck it literally off the spoon with a loud slurp. This action aspirates the coffee and allows us to taste the full spectrum of flavours the coffee has to offer in the cup. Swirl it all around in your mouth then either swallow it of spit it down the sink, which ever you prefer.
We now look at where we had a response on our tongue, sweetness to the front the palate, sourness and bitterness towards the back and back corners of the tongue. We also look for the mouth feel, is it full and smooth, is it drying or approaching a raspy texture? No matter what you get the most important thing is not to try too hard, just experience it for what it is, in the end you are your own best expert on flavour. Conducting these experiments will go along way to explaining why you like something, further to that, you will be amazed at how much those coffees are influenced by which coffee maker you chose to use and how well it is made in them.
Here at the Jasper Coffee Roastery we cup all the coffees that we roast to maintain quality Control, it also forms the basis for our recommendations of what coffee makers will best suit a particular coffee. All Jasper Coffee retail staff perform cuppings as part of their retail training program, so feel free to come in and discuss your coffee purchases with our staff or email me at roaster@jaspercoffee.com
Until the next time, drink up that coffee cup!
Ross Quail - Master Roaster Jasper Coffee
The Victorian Rosters Guild at Jasper Coffee (2/7/2008)
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Last week on Wednesday 25th June saw the return of the Victorian Roasters Guild, part of The Australasian Specialty Coffee Association (AASCA) at Jasper Coffee.
In attendence were a number of local and regional coffee roasters, joining together to create a platform for roasters to learn more about their craft. The Guild is open to all commercial coffee roasters in Victoria and with such a gathering of the minds there was no shortage of conversation !
Issues were raised, friends were made and beers were had !
The next meeting of the Victorian Roasters Guild will be on Wednesday the 23rd of July at 6:30 pm, again at Jasper Coffee. If you are interested in learning more about coffee roasting, and you are a commercial coffee roaster, or know some one who needs a hand drop an email to roaster@aasca.com or roaster@jaspercoffee.com
That's all for now, stay tuned and drink more coffee........
Ross Quail - Master Roaster Jasper Coffee
Going Green Expo & Organic Expo (3/6/2008)
Show/Hide News Item Going Green Expo - Melbourne Exhibition Centre Opening World Environment Day, Going Green is an Expo on sustainability and how you can play your part as a consumer and business. A huge range of exhibitors will be there with the latest 'green' ideas and sustainable commercial solutions to save the environment and money! Visit us at stand FT6. Organic Expo 2008 - Sydney Exhibition Centre
5th - 6th June: Trade & Business only
7th - 8th June: Public
More info at www.goinggreenexpo.com.au
25th July: Trade only
26th - 27th July: Public
Australia's largest certified Organic & Environmental show. This is the Organic Industry's premier annual event. We'll be there with a full range of exciting newly certified Organic Coffee, Tea & Drinking Chocolate!
More info at www.organicexpo.com.au
Fairtrade Fortnight (3/5/2008)
Show/Hide News Item Fairtrade Fortnight 3rd - 18th May Fairtrade Fiesta: 9th May 12:00pm - 8:00pm. Federation Square, Melbourne Jasper Champagne Night: 16th May. Jasper Roastery This night is also open to offices, cafes and retail stores, considering using or switching to Fairtrade certified coffees. Call 1300 JASPER to book a place.
Fairtrade Fortnight is a 2 week celebration of Fairtrade certified products and ultimately how we can all change the lives of farmers and producers in developing countries.
Meet us at Fed square for some fairtrade coffee tastings. There will be a range of fairtrade market stalls, so bring some cash to pick up some fiesta specials!
A great night of bubbles and fine food, open to Jasper wholesale customers. Featuring a presentation on the impact of Fairtrade on Peru coffee growers and guest speakers with case studies of Fairtrade on their business.
Coffee of the Month - Kenya Peaberry (12/3/2008)
Show/Hide News Item This month's coffee is the Kenya Peaberry, but what's a peaberry ? The coffee bean is a seed from a coffee plant, it’s part of what we call the coffee “cherry”, with two beans inside each cherry. Except in the case of a “peaberry” where there is only one bean, pea berries represent approximately 3 % of the total yield of a tree. They occur at the extremities receiving less nutrients as they are the last in line down the branch, this lack of nutrients inhibits the formation of two cherries leaving one smaller “football” shaped bean. The flavour of pea berries is known to be more intense almost a distillation, of the main characteristics of the parent plant. So what can we expect from the Kenyan ? Well, while this coffee does have a relatively low identity, it plays a vital in the Jasper repetoire of exotic coffees. In a plunger or filter it is simply adorable; a succulent intense experience of a good shiraz laiden with ripe blackberries, a high pitch on the front palate and a lingering finish. Truly a wine buff's coffee, Ross Quail - Master Roaster
Coffee of the Month - Sulawesi Kalosi (20/2/2008)
Show/Hide News Item " Heavy, smooth and succulent coffee, perfect for those who like double short blacks and ristretto. Best recommended for the adventurous coffee drinker." That's how we have always described the Indonesian Sulawesi Kalosi, but with current crops this coffee just keeps getting better ! Earthy, light fruit notes also are coming to the fore here but in a subtle delicate way. For those of us who have an automatic machine and always find coffees rather insipid, this coffee will be the change you've been looking for ! An extra tip for those automatic machine users out there is to shorten the length of your shots, these machines use less coffee per serve than your local cafe's coffee machine, thus when you pour your standard shot the cup quality is all washed out. However even like this the Sulawesi is such a show off, it still makes it's point as one of the best single origin or blend auto machine coffees going around. You really should try this coffee as it is a shining example of what fabulous coffees we Australians have here right on our doorstep. Dare I say it but if you serve this one up at home you may find yourself a very popular neighbour ! All the best, Ross Quail - Master Roaster
What to do about those used coffee grounds (20/2/2008)
Show/Hide News Item Here at Jasper we always try to look for ways reduce or reuse discarded or waste materials, as it happens there's one thing we have in spades, coffee. So how can we use it ? Simple, Compost & Mulch. Now compost is something that has been going on forever, it can save you money, help the environment and give you the reason you need to get up off the couch and do something outside to blow away the cobwebs and get your hands a bit dirty. But before we get started let's do some Chemistry 101. The pH of coffee generally speaking is 5, what does that mean ? Well, pure distilled water has a pH of 7 being neutral, lemon juice rates at around 2 (Acid), Household Ammonia rates at 12 (Alkaline/base). So coffee is not far off the middle, a tomatoe rates just below coffee at 4, so no need to race out and stock up on the Mylanta just yet ! But what the hell does all that have to do with compost ? Well, the main answer is that we don't want to kill the plants ! Added to this there needs to be a balance in the compost heap so that everything can just get along and break down. Commonly, good compost heaps rely on a balance of Carbon and Nitrogen. The old lawn clippings are high in Nitrogen so you need to balance that with some low nutrient material like shredded paper, then some manure and so on... Coffee grounds weigh in on the nitrogen side, coupled with being moist from being put through the coffee machine or stovetop etc. they breakdown pretty quickly. A good example of this is my wife telling me that the knock box in the kitchen will "grow legs" (mouldy) soon if I don't empty it. But wait there's more ! Coffee grounds are great for detering the odd slug or snail if you want to just chuck them on the garden. It doesn't have the unique odour of blood and bone (you'll remember it if you've smelt it), it smells like coffee yay ! So, if you work in a cafe try taking some home and putting them to good use. Alternatively, ask your local cafe if you can grab a bag to take home. You can do your bit and your garden will thank you, or in my case my wife will be more happy if they're on the garden looking after the basil than waving at her from the knock box in the kitchen. All the best, Ross Quail - Master Roaster
Kenya AA - Murang'a Central Province (2/1/2008)
Show/Hide News Item Hi All, this month we feature in some detail the Kenya AA coffee from Murang'a Central Province in Kenya. It is one of my favourites for it's heavy body and blackberry notes, that always have you wanting more. A cracker in a plunger or filter and a must try for any coffee lover.
IYEGO FARMERS COOPERATIVE SOCIETY: GATHIMA WETMILL IYEGO GATHIMA WET Gathima wet mill was constructed in 1979 and started with 101 farmers. Currently, the wet mill has a total membership of 431 with 400 farmers being active. The total number of coffee trees in this wet mill is 74,518, with about 10 % of them being Ruiru 11 and the rest being SL varieties. The highest production attained in this wet mill was 489,000kg in 1998 and the lowest ever recorded was 140,000kg cherry in 2001. Last year, Gathima produced 248,000kg cherry and the anticipated production for the current year is 220,000kg cherry. The current average production per tree is estimated at 3 kg cherry. Current average number of trees per farmer is about 200. The wet mill has a potential to produce 700,000kg cherry per year (100metric tones). Gathima is located on the wind ward side of The wet mill produces more of late (main) than early ( fly ) crop. Flowering for late is between March and May. Early crop in Gathima is usually about 15 % of the late crop. Picking and processing of the main crop is usually done from October to December. Members usually pick and deliver their produce to the wet mill for pulping and drying. Transportation to the dry mill usually occurs from December to early February and this is carried out by the Society. Gathima farmers practice mixed farming. Other activities carried out alongside coffee farming include dairy, horticulture, macadamia nuts and maize. Coffee is considered as the main cash crop in the area with the other enterprises supplementing the income. Organic manures collected from cow sheds forms the main supply of nutrients to coffee while bananas, milk and maize provide daily subsistence and incomes on day to day basis. Farmers in Gathima have embraced the culture of agroforestry .All coffee farms in Gathima have numerous species of both indigenous and exotic tree species that are planted as shade trees for coffee either along the farm boundaries or inside the coffee trees. Grevillea lutea, a native of See photos of the Gathima Processing Mill @ http://www.flickr.com/photos/8229484@N03/sets/72157603608292751/ This information is courtesy of; Scott Bennett & the team @ H.A. Bennett & Son, Suppliers to the Australian Coffee and Tea Industry since 1918
Coffee of the Month - Blend # 4 (28/11/2007)
Show/Hide News Item We wanted a blend 10 years ago to be definitively strong, with a bite but with a complex fullness to follow...along came our answer to the traditional Italian espresso coffee. This is wonderful through any style of espresso machine, and if you like yours black and strong - here's your choice already made for you. This blend consists of coffees from Sumatra, Sulawesi, Ethiopia, New Guinea and Brasil
Bells Milk Bar wins NSW Tourism Award (28/11/2007)
Show/Hide News Item Jasper Coffee congratulates Bells Milk Bar of Broken Hill on their recent Award in the Cultural and Heritage Category at the NSW Tourism Awards !! Another great Jasper customer doing great things. How did an outback milk bar shake up the competition to win the 2007 NSW Tourism Award for Heritage & Cultural Tourism? Who would have guessed that a small country milk bar in Broken Hill, in the first year they’ve entered, could compete and win against the best of NSW Tourism? That’s exactly what happened when Bells Milk Bar took out the Cultural and Heritage Tourism category at the prestigious NSW Tourism Awards in Sydney recently. Bells Milk Bar and Museum allows visitors, who can remember, to re-live their fond milk bar moments and engages those who are too young to help them imagine what it was like. This is achieved through an award-winning immersion in the 1950s and 1960s Australian Milk Bar Culture. Young owner Jason King says the win reflects the high standard of heritage and cultural experiences offered in Broken Hill and Outback NSW. "People are amazed to discover just how historically relevant Broken Hill is to the Australian psyche. It really is like a living museum". To find out more about what makes Bells Milk Bar & Museum a NSW Tourism Award Winner, contact Jason King on 0414917793. Jason King Heritage & Cultural Tourism
Milk Bar Crusader
(08) 8087 5380
0414 917 793
jason@bellsmilkbar.com.au
At last! Great tasting Coffee in an Instant (23/10/2007)
Show/Hide News Item What the?!! For quite some time we have debated the merits of a premium espresso and fresh coffee roaster, dipping into the murky brew of Instant coffee. With customers demanding an Ethical alternative in an Instant, we searched the globe for one that would meet our strict quality standards. We were not confident. Already we have had a fantastic response to this product, especially from offices. Because it not only meets Corporate Social Responsiblity goals, but tastes superb. To join ING Direct, Medibank Private, Arup Engineers, BP and many others, contact Corporate Express or the Jasper Roastery. For information on how our Instant provides a fair and sustainable livelihood to Colombian families and preserves one of the world's most important ecosystems, visit the webstore.
But alas unbelievably we found one! It took many palate painful, blind tasting sessions against competitor products to find this premium winner from Colombian. Unlike most Instants, this coffee is made from 100% Arabica beans and is freeze dried to retain its succulent flavour profile.
Quality vs Fairtrade (3/10/2007)
Show/Hide News Item You may have seen an article on Fairtrade in The Australian on Friday 28th September, featuring quotes and a picture of yours truly. A few people have questioned me on the following sentence that has been attributed to me. Romeril says that Fairtrade isn't necessarily about the quality of product but about philosophy for sustainability. Ben Romeril
Firstly Jasper's approach is always quality, quality, quality. We pay up to 2 - 3 times more for our Double A grade green beans than our competitors. Many of our Fairtrade coffees, we have roasted for years before they became certified Fairtrade. If they become certified Fairtrade, then great we will pay the higher price and the levy to support the growers and the environment. That is why of our 40+ coffees, only about a third are Fairtrade certified.
Secondly, Fairtrade generally leads to better quality. Because of the higher price, growers are better able to invest in the quality of their product. The Organic price premium included in Fairtrade, means growers have an incentive to go Organic. Organic in most plantations leads to Shade Grown. Shade grown coffees are those grown under a natural rainforest canopy. With less sun the bean develops more slowly, meaning greater flavour intensity.
Thirdly, yes the Fairtrade Label was developed to correct flaws in international trade with a Sustainable approach to People and the Environment. It is not a mark of quality. However it does not mean Fairtrade is inferior quality. Give growers the ability to invest and they will produce better quality.
Lastly we have witnessed only a handful of operators manipulate the Fairtrade Label. This is such an insignificant minority - it does not discount the incredible work Fairtrade achieves. We do not allow our wholesalers to sell Fairtrade coffee at a premium to our non-Fairtrade coffees. Thanks for reading!
Employee Beans of the Week - O Blend Jasper's newest Fairtrade Blend (13/9/2007)
Show/Hide News Item Well good news ! A long standing Certified Organic blend from Jasper Coffee has now become Fairtrade, O Blend. It was named after O for organic so we may have look at changing that, maybe OFT, who knows ! But down to brass tacks, this blend has a fine winey start with flavours of creamy caramel in the mid palate. The finish is long and clean and makes a great espresso. Having just put the new blend through it's paces amongst Wells and the rest of the Jasper crew I tried it on the public at the recent Organic show in Carlton. Responses were more than we had anticipated, with people clammering up for seconds. The blend is available online of course and you can find it also out our retail outlets in Prahran market and Brunswick Street Fitzroy. Ross Quail - Master Roaster
Fine Food Austrlia - Trade only (13/9/2007)
Show/Hide News Item For wholesale customers, visit us at Fine Food Australia, Sydney. Running from 24 Sept, 07 to 27 Sept 07 at the Sydney Convention & Exhibition Centre.
Come and taste Australia's largest range of Specialty coffees. Including new release Honduras, a very smooth coffee - Fairtrade & Organic certified. Also available, Special Release Hawaii Kona and some exciting new products to Jasper and Australia!!
Fine Food is the largest industry event in Australia. This year over 750 exhibitors will showcase the latest food, drink and equipment ideas from around the world. More info at www.foodaustralia.com.au
Organic Expo Friday 7th Sept - 9th Sept: Melbourne (31/8/2007)
Show/Hide News Item For those interested in Organics and environmentally friendly products, this is THE show to attend. The mecca of 'organic living' it is highly informative. Plus we'll be there!
Come and visit us to taste a range of organic certified coffees. And to taste our NEW Instant Coffee - Organic certified, Fairtrade and Shade Grown. Folks this coffee will change your perceptions of bitter, burnt Instant.
Royal Exhibition Buildings, Carlton Gardens, Melbourne.
Friday 10am - 6pm [Trade only]
Saturday 9am - 6pm
Sunday 10am - 5pm
More info at www.organicexpo.com.au
Jasper available through Corporate Express (20/8/2007)
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Great news for office workers. Jasper Coffee is now available nationally through Australia's largest office supplier, Corporate Express Australia. CE offer the convenience of one order, one delivery and one invoice.
The Jasper range available includes, five single origin Fairtrade & Organic Certified coffees, 2 Specialty Blends coffees and our new Fairtrade & Organic Certified Instant. The Instant has just landed and right now is only available through CE. More Instant news next week....
Corporate Social Responsibility
The great news for businesses is there is now a very real and practical way to meet Corporate Environmental and Ethical sourcing requirements. Our range of Fairtrade & Organic Certified coffees are the 'gold standard' of sustainable agriculture and are all shade grown (which means the natural rainforest is preserved - see shade grown under the Fairtrade section).
For the full list and CE order codes, see the Corporate Express page under our wholesale section or click here.
Employee Bean of the Week - Nuigini Okapa Fairtrade Certified Organic (8/8/2007)
Show/Hide News Item It's time to take a look what's in our own backyard this week. Nuigini (New Guinea) Okapa is a wild grown coffee from the remote highlands of Nuigini, come to think of it there isn't much that isn't remote. It can take days or even weeks to transport coffee from picking to the mills located off the mountains. The mud is often so bad it's a metre deep and travelling 1 km can take all day. But it's all worth the toil, the Okapa coffee exhibits a delicate fruit quality on the front palate, good body and a pleasant honey finish. I really enjoy this coffee in a plunger, especially at breakfast on Sunday morning as I struggle to read the newspaper while my 18 month old daughter climbs all over me, bliss ! You remember those moments and the Okapa is a coffee that doesn't get lost among the comotion, clean and clear fruit notes that sing from the cup. Ross Quail - Master Roaster
Employee Bean of the Week - Dominican Republic (25/7/2007)
Show/Hide News Item Recently we have spent a lot of time profiling and cupping this coffee. Our Prahran market store manager Tim, remarked on Monday 'it is the best coffee I have ever tasted'. Wow huge call! It's the Marketing guy's favourite coffee, but that doesn't mean much?! Wells loves it as a milk based espresso coffee. He believes it really enhances the chocolatey cocoa and cedar tones. Whilst Mel, our Dispatch Coordinator swears by it in a Plunger.
Employee Bean of the Week - Peru Cafe Femenino Swiss Water Decaf Organic (14/6/2007)
Show/Hide News Item OOHH ! Decaf I hear you say ! But this is no ordinary Decaf coffee. First let's start with Swiss Water Process of decaffeination. It's a process whereby the the coffee is washed in pure water, then the beans are immersed in what is called "flavour charged" water, which is the ingenious part of the process. The water is "flavour charged" therefore there is minimal loss of flavour in the process, while the caffeine diffuses into the water and is subsequently removed via carbon filtration. Overall, the cycle takes approx. 8 hours. For more detail on this process visit Swiss Water or for a diagram of the process you can download a pdf file here Now to the Decaf Peru Cafe Femenino coffee, sourced from the remote Penachi region this coffee exhibits a rich complex profile with plum and almond qualities. It is suitable stovetop and plunger, as well as being a great espresso. It has been the case that this coffee has been mistaken for caffeinated coffee, so take heart those of you who have to drink decaf. The Swiss Water Process means that no longer is decaf to be sneered at because to proof is in the taste. So drink up but don't stay up !
Milk Crate Man with Coffee (29/5/2007)
Show/Hide News Item So where's Melbourne's newest art location? Its on our Roastery Roof! Yep an street artist has designed 4 giant men made of milk crates position on our roof. You can view the street art 'men' from Victoria Park Connex train station. You can see more at http://www.woostercollective.com/2007/05/the_return_of_crateman.html
Fairtrade Fortnight (9/5/2007)
Show/Hide News Item Fairtrade fortnight is a 2 week celebration of Fairtrade certified products. Its running now and finishes Saturday May 12. For details and public events check out www.fta.org.au. Jasper Coffee are planning a special event to celebrate the Ethiopia Yirgacheffe coffee with some unique footage from the region at Prahran Market - details out soon. Not sure about fairtrade? We have included some background information on each of our fairtrade single origin coffees. It highlights how the cooperatives are using their fairtrade premium to build roads, health clinics or school buildings! Click here for our list of fairtrade coffees and see the producer profiles listed under each coffee description. 'Spilling the beans' is a fantastic report produced by Fairtrade Foundation UK. It details why Fairtrade coffee is critical to farmers and their families around the world. The fact that farmers may only receive only 3 cents per a $3.00 latte. Easy and clear to read. Download 'Spilling the Beans on the coffee trade'.
Jasper Coffee at the SCAA 2007 (4/5/2007)
Show/Hide News Item Below a quick news update from Wells, Merilyn & Ross who having visited Hawaii are now at the Specialty Coffee Association of America Aloha! Fresh from Kona coffee on the lava flow in Met up with our Peru Fairtrade Femenino cooperative growers and informed them of the great growth in sales of their coffee this last year at Jasper. Smiles all round and many thanks from Victor and Isabella ! Chance meeting with Kim Moore Director of Business Development Transfair That’s all for now Cheers From Wells Merilyn and Ross !
Jamaican Blue Mountain on sale now ! (5/4/2007)
Show/Hide News Item It's here, it's great and now you can buy it ! Jamaican Blue Mountain Estate - Mavis Bank Hill Last year's release was the Wallenford, which is milled at sea level in Kingston. Mavis Bank is milled and stored at altitude, this should result in a slightly brighter coffee. Upon inspection it is note-worthy that the grading of the coffee is as good as we have ever seen, no defects could be spotted ! An exceptional taste from exceptional coffee, A Cinnamon Nuance with Creamy Succulent Body and hints of a Dry Dutch Cocoa Finish.
Employee Bean of the Week - Brasil Santos (3/4/2007)
Show/Hide News Item This week it is time to honour an old favourite, Brasil Santos. It could be described as a 'work horse" of a coffee, and be in no doubt, if you have been drinking coffee out in the last month or 20 years it will have past your lips. This Brasil grade is an unwashed New York C standard A grade, there are of course many grades but this one presents itself with a crisp pitch at the front palate similar to that of a good reisling. What follows resembles one of my favourite comfort foods, a flavour of roasted or baked potato. It sounds crazy but it's these characteristics that have made it a must have for so many cafe blends. It goes well with milk and presents equally well as an espresso, although not nearly enough do we drink it as a single origin. Consider it an essential part of coffee education, try it and I think you'll develop a soft spot for it like I have over the years. Ross Quail - Master Roaster
Jamaican Blue Mountain Estate Mavis Bank Hill (30/3/2007)
Show/Hide News Item Test roasting is underway and we will be ready to release to highly acclaimed Jamaican Blue Mountain Estate in the coming weeks. Available online at www.jaspercoffee.com, at the Jasper stall Prahran Market and Jasper Brunswick street store. What might you expect from the Blue Mountain Estate ? You'll have to wait ! Stay tuned more updates to come next week ! Ross Quail - Master Roaster
Employee Bean of the week - Ethiopian Sidamo Fair Trade Organic (27/3/2007)
Show/Hide News Item Well, after another day of roasting and another cupping of numerous coffees, I've decided that the Ethiopian Sidamo is this week's employee bean of the week. The Sidamo exhibits a rich buttery mouth feel with a finish soft citrus notes and a hint of cocoa. It's a great espresso with almost the perfect balance (perfection only comes with those elusive 'godshots' ), or it can be used in a stovetop or plunger for a great morning coffee. All tastes aside though, this shade grown coffee helps to provide a living wage to 24,000 small hold farmers. Great coffee with great outcomes. Ross Quail - Master Roaster
Treat yourself with Yemen Coffee at Celebrate the Bean (23/3/2007)
Show/Hide News Item I am excited to let you all know that the Yemen Ishmaili Moka coffee has just been roasted for Celebrate the Bean. I have roasted it to full city, meaning just into the second crack (about 8 seconds), and it look's to be a cup worth anticipating ! This Yemen coffee exhibit unique leather, tobacco and savoury qualities, with a hint of molasses on ther back palate that really lingers. So come on down to the Jaspers tent this Sunday at the river terrace of Fed Square for Celebrate the Bean for a coffee, I'll see you all there ! Ross Quail - Master Roaster
Employee Bean of the week - Colombian Excelsior (20/3/2007)
Show/Hide News Item Ok. So when I can drag myself away from the roaster, I intend to write a short blog on what I am drinking.... Master Roaster Ross Quail Colombian Excelsior. Wow. This bean is roasting now with special exception. Well balanced, smooth, harmonious blend of sweet butterscotch and subtle acidity. Lovely in espresso.
Jasper's Spiced Chai Available Now (1/3/2007)
Show/Hide News Item After hours of sipping and slurping we've found it! A great tasting Chai with the perflect blend of exotic spices and right amount of sweetness. Based on a traditional Masala recipe, our Chai is available to wholesale customers only, in a 750gm bag. As a powdered mixture it is quick and easy to make. We are offering 25% OFF for the month of March only! Call Jasper Roastery on 03 9416 1960 for details.
Cafe Femenino Update (15/2/2007)
Show/Hide News Item Below is a new update just received from the Cafe Femenino Foundation in Peru: Health initiatives Leadership Training Each year, for three years, the women have filed in to attend the Annual Encounter of the Women of the CECANOR cooperative. The first year, the few women who dared to speak hung their heads, faces hid as they spoke. From that passive resignation three years ago, the women coffee producers have embraced hope. They can now envision a future. Social changes rarely happens quickly. Yet three years later, the women have created friendships with other women. More importantly they have moved from a position of hopelessness to a life with hope, purpose and a plan. The most astonishing change has been in the men. The men are verbalising their support of the women and have begun to value their wives.
Women often suffer from chronic back and health problems associated with on-going inhalation of “kitchen” smoke. Kitchens are now being “remodelled” by building platforms to raise the cooking fires off the ground.
This is assisting women in developing leadership skills, training materials, basic business plans, and capacity building activities.
Increasing Income and Nutrition
Coffee is a seasonal crop and often the only crop for many farmers, which means an inconsistent income. The seed program means the community can diversify their crops developing an income stream that spans multiple seasons. Excess produce can be sold and traded for needed goods and services. The development of trade within the region bolsters the economy of the entire region. and a varied diet is improving nutritional health.
This grant program also provides nutritional education. The coffee community typically has a very limited diet, with the primary sustenance crop a root vegetable similar to a potato. The program entails education on the benefits of a varied diet, and program provides for the distribution of a variety of nutritional vegetable seeds.
Animal Breeding Program
Breeding goats and chickens is further improving diets and providing an additional source of income for the women.
World Vision Yirgacheffe Available Now (1/1/2007)
Show/Hide News Item Jasper Coffee in partnership with World Vision Australia and coffee brokers H.A. Bennetts & Son, are proud to release a specially prize single origin coffee from Yirgacheffe region in Ethiopia. Yirgacheffe is considered by many in the industry as one of the finest coffee regions in the world, reknowned for its incredible aromatics. The coffee is Fairtrade and Australian Organic certified. Media representatives are invited to a special media launch on November 11th at the Jasper Coffee Roastery. Featuring Jasper Coffee Director Wells Trenfield, CEO Tim Costello and coffee broker Scott Bennett a cupping session will be held. To purchase the coffee online click here, or to view a list of retail stockists click here. For more visit www.worldvision.com.au