Dawn Patrol Coffee

Finest quality single origin coffee

100% Sustainable & Traceable

info@dawnpatrolcoffee.com.au Kangarilla, South Australia

Current Roasts

0
info@dawnpatrolcoffee.com.au
  • Colombia
    Antioquia
    Pavon

    Caturra, Colombia
    Washed Process

    Big Bodied With a Silky Mouthfeel & Jammy Sweetness.

    Colombia
    Antioquia
    Pavon

    250g / $16.50
    ?
    1kg / $60.00
    ?

    Caturra, Colombia
    Washed Process

    Big Bodied With a Silky Mouthfeel & Jammy Sweetness.

    Country: COLOMBIA
    Region: Antioquia
    City: Urrao
    Variety: Caturra & Colombia
    Altitude: 1,900 - 2,100 metres above sea level
    Processing: Fully washed and dried on patios
    Owner: 20 small holder farms

    This coffee has been produced by 20 small holder coffee producers, collaborating under the name Grupo Pavón, all of whom are members of Cooperativa de Caficultores de Salgar (Coocafisa), a large Colombian cooperative that represents some 3,000 growers across Antioquia.

    Coocafisa is the only cooperative with a presence in Urrao, a remote municipality of Antioquia that was hard hit by FARC violence in the 1990s due to its remote location and lack of infrastructure. While the region is known for agriculture, it is less identified with coffee, and because of the remote location and the violence, the area has been slow to develop the necessary infrastructure for specialty production. With the steps towards normalisation between FARC and the Colombian Government, however, some small scale producers in the region have seized the opportunity and begun to make the most of their location – which presents the perfect conditions for high quality coffee.

    Our beans come in either filter or espresso, suited to particular brew methods.

    For Espresso

    • Espresso machine
    • Stove top
    • Plunger/French press
    • Atomic
    • Cold Brew/Drip

    For Filter

    • Pour over/Chemex/v60/Kalita wave
    • Aeropress
    • Syphon/Vacuum pot
    • Plunger/French press
    • Handy Brew
    • Auto Drip/MoccaMaster
    • Cold Brew/Drip
  • Colombia
    Antioquia
    Finca Veracruz

    Caturra, Colombia
    Extended Fermented

    Intensely Sweet & Fruit Driven. Stewed Rhubarb & Jam.

    Colombia
    Antioquia
    Finca Veracruz

    250g / $16.50
    ?
    1kg / $60.00
    ?

    Caturra, Colombia
    Extended Fermented

    Intensely Sweet & Fruit Driven. Stewed Rhubarb & Jam.

    Country: COLOMBIA
    Region: Antioquia
    City: Amagá
    Variety: Caturra & Colombia
    Altitude: 1,650 metres above sea level
    Processing: Extended fermentation
    Owner: Echavarria family

    This particular micro lot from Finca Veracruz was 10 bags in size (20 cartons) and is comprised of coffee from five consecutive days' picking. Pedro and Leo have developed a unique method of processing the coffee known as extended fermentation. Each day (over a period of 5 consecutive days), freshly picked, pulped beans are added to a fermentation tank with the previous days' pickings. In this method of 'extended' fermentation, each batch raises the pH level of the fermentation tank (i.e. makes it more alkaline), permitting longer fermentation times that will produce a fruit-forward cup but without the acetic acid produced by bacteria at a low pH. In this way, Pedro is able to maintain the correct pH level and avoid very low pH levels during processing that can lead to over-fermentation. In addition to giving more control over pH levels, this method also gives more control over yeast and bacteria activity. Interestingly, the inspiration for the process was taken from small farmers throughout Antioquia and Huila, who often have two or three day fermentation as their farms are so small that one day's picking is often not sufficient to make up an entire lot. Pedro and Leo have worked to perfect the process and adapt it for larger-scale production.

    After fermentation, the coffee is then washed and dried on parabolic beds under the sun. These parabolic beds, known locally as 'marquesinas', are constructed a bit like 'hoop house' greenhouses, with airflow ensured through openings in both ends. The covering both protects the parchment from rain and mist as it is dried and also prevents condensation from dripping back on the drying beans. After the parchment is fully dried to the optimal humidity, it is delivered to Santa Barbara's dry mill for assessment and storage.

    Our beans come in either filter or espresso, suited to particular brew methods.

    For Espresso

    • Espresso machine
    • Stove top
    • Plunger/French press
    • Atomic
    • Cold Brew/Drip

    For Filter

    • Pour over/Chemex/v60/Kalita wave
    • Aeropress
    • Syphon/Vacuum pot
    • Plunger/French press
    • Handy Brew
    • Auto Drip/MoccaMaster
    • Cold Brew/Drip
  • Colombia
    Huila
    Jesus Maria Parra

    Caturra, Colombia
    Washed Process

    Floral & Bright With Red Apple Acidity. Vibrant & Complex.

    Colombia
    Huila
    Jesus Maria Parra

    250g / $16.50
    ?
    1kg / $60.00
    ?

    Caturra, Colombia
    Washed Process

    Floral & Bright With Red Apple Acidity. Vibrant & Complex.

    Country: COLOMBIA
    Region: Timaná, Huila
    Town: Montañita
    Variety: Caturra & Colombia
    Altitude: 1,500 metres above sea level
    Processing: Fully washed and dried on patios
    Owner: Jesús María Parra

    Jesus Maria Parra's story is tragic, as is that of so many people from this war-torn department of Colombia. At the same time, it is an inspiring example of the positive impact coffee farming can have on lives and livelihoods when access to markets and information are provided for coffee producers.

    20 years ago Jesus had to leave his home town, in another rural area of Huila, due to the violence that plagued the region throughout the 80s and 90s. His brother was killed by armed groups and his young family was threatened, as were his neighbours and friends. Fleeing the region and searching for a better life, he chanced upon the small town of Montañita in Timaná, Huila where he purchased a very small farm that he called El Lote ( which literally translates to 'The Lot') with the last of the funds he had managed to scrape together in hopes of making a new start. With only 2 hectares available upon which to farm coffee, he nonetheless persevered and refused to give up his hope of creating a better life for himself, his wife and their six children.

    20 years later, Jesus is realising that dream. He has, for many years, been a member of the Association of Agricultural Producers of Timaná (Asprotimaná), who have supported his efforts every step of the way and helped him find access to speciality markets for his exceptional coffee. The association was created by a small group of coffee growers in 2002 as a way to increase their bargaining power and achieve a better price for their coffee. Currently the group have 150 coffee producing members, who, on average, produce a total of 10,000 bags of green coffee annually.

    Our beans come in either filter or espresso, suited to particular brew methods.

    For Espresso

    • Espresso machine
    • Stove top
    • Plunger/French press
    • Atomic
    • Cold Brew/Drip

    For Filter

    • Pour over/Chemex/v60/Kalita wave
    • Aeropress
    • Syphon/Vacuum pot
    • Plunger/French press
    • Handy Brew
    • Auto Drip/MoccaMaster
    • Cold Brew/Drip
  • Colombia
    Huila
    San Marcos

    Caturra 70% , Colombia
    Washed Process

    Clean & Balanced. Orange Acidity. Honey & Caramel Sweetness.

    Colombia
    Huila
    San Marcos

    250g / $16.50
    ?
    1kg / $60.00
    ?

    Caturra 70% , Colombia
    Washed Process

    Clean & Balanced. Orange Acidity. Honey & Caramel Sweetness.

    Country: COLOMBIA
    Region: Huila
    City: San Marcos, Timaná
    Variety: Caturra (70%), Colombia
    Altitude: 1,500 - 2,000 metres above sea level
    Processing: Fully washed and dried on raised beds
    Owner: 30 small holder farms

    This coffee has been produced by 30 small holder farms under the name of San Marcos who own farms in the town of Timaná which is located in the south of Huila, 180 km away from the states capital, Neiva. It lies between Cordillera Central and Occidental, near the famous Valley of Laboyos. It is a prime location for growing high quality Colombian coffee.

    Fair Trade Certification initially permitted the group to build a small fund, which they used to build strong foundations and an infrastructure for the association – including a warehouse, a local cupping lab and pre-financing capabilities. By separating their best coffees and betting on cup quality rather than just relying on certification premiums, they have been able to grow this fund even further and use it for multiple programs, all to the benefit of the growers that are members of the association. The benefits range from crop insurance and technical assistance to discounts on fertilizer and farm equipment. Most importantly, members of Asprotimaná are provided with crop financing, which helps farmers invest in the necessary inputs to achieve quality in the cup.

    Our beans come in either filter or espresso, suited to particular brew methods.

    For Espresso

    • Espresso machine
    • Stove top
    • Plunger/French press
    • Atomic
    • Cold Brew/Drip

    For Filter

    • Pour over/Chemex/v60/Kalita wave
    • Aeropress
    • Syphon/Vacuum pot
    • Plunger/French press
    • Handy Brew
    • Auto Drip/MoccaMaster
    • Cold Brew/Drip
  • Brazil
    Bahia
    Capaozinho

    Catuai
    Pulped Natural

    Full, Rich & Sweet. Green apple acidity, Apricot and milk chocolate.

    Brazil
    Bahia
    Capaozinho

    250g / $16.50
    ?
    1kg / $60.00
    ?

    Catuai
    Pulped Natural

    Full, Rich & Sweet. Green apple acidity, Apricot and milk chocolate.

    Country: BRAZIL
    Region: Mucugê, Chapada Diamantina
    State: Bahia
    Varietal: Catuaí
    Altitude: 1150m above sea level
    Processing: Pulped Natural
    Owner: Borré Family

    This micro lot is selected from a small plot on the land called Capãozinho named after a river in the region. The farm's coffee is carefully picked by a specially trained team. It is then processed via the pulped natural method: the cherry's skin and fruit are removed and the sticky, parchment-covered beans are left to dry on cement patios and carefully raked at least 20 times over a 24-hour period. This ensures that the coffee will dry evenly and consistently. After this, the coffee is very slowly and thoroughly dried in mechanical dryers over a 36-hour period.

    This year, for the first time, the Borré family entered their coffee into the Cup of Excellence competition. It placed 15th - a fantastic achievement and testament to the hard work, resources and focus that has been put into producing exceptional coffee.

    Our beans come in either filter or espresso, suited to particular brew methods.

    For Espresso

    • Espresso machine
    • Stove top
    • Plunger/French press
    • Atomic
    • Cold Brew/Drip

    For Filter

    • Pour over/Chemex/v60/Kalita wave
    • Aeropress
    • Syphon/Vacuum pot
    • Plunger/French press
    • Handy Brew
    • Auto Drip/MoccaMaster
    • Cold Brew/Drip
  • Panama
    Candela
    Hartmann Estate

    Typica
    Caturra
    Washed

    Crisp Apple Acidity, Vanilla Sweetness with a creamy mouthfeel

    Panama
    Candela
    Hartmann Estate

    250g / $16.50
    ?
    1kg / $60.00
    ?

    Typica
    Caturra
    Washed

    Crisp Apple Acidity, Vanilla Sweetness with a creamy mouthfeel

    Country: Panama
    Region: Candela, Chiriqui
    Variety: Caturra & Typica
    Altitude: 1260-1500 masl
    Rainfall: 2500-3000mm
    Harvest: December – March
    Drying: Sundried on raised beds for 10-14 days (depending on the weather)

    Hartmann Estate is owned by the Hartmann family. Mr. Alois St. Hartmann (Luis Hartmann) was born in Czechoslovakia in 1891 which he abandoned as a young boy when the First World War began. He originally migrated to Pennsylvania, USA. At the age of 20 Mr. Hartmann travelled Panama and eventually decided to settled down in the province of Chiriqui, specifically in the Candela region where in 1912 he built a house and begin farming coffee.

    Today, the third generation of the Hartmann family represented by Mr. Ratibor Hartmann continues to manage the estate along with 4 of his siblings. Each sibling is in charge of a specific operation on the farm. There is a warm family vibe at the farm and everything seems to work itself out. You can tell that this family have lived together all their lives.

    Our beans come in either filter or espresso, suited to particular brew methods.

    For Espresso

    • Espresso machine
    • Stove top
    • Plunger/French press
    • Atomic
    • Cold Brew/Drip

    For Filter

    • Pour over/Chemex/v60/Kalita wave
    • Aeropress
    • Syphon/Vacuum pot
    • Plunger/French press
    • Handy Brew
    • Auto Drip/MoccaMaster
    • Cold Brew/Drip
  • Panama
    Candela
    Hartmann Estate

    Typica
    Caturra
    Honey

    Floral With Almond, Hazelnut & Nougat. A Sweet & Complex Cup.

    Panama
    Candela
    Hartmann Estate

    250g / $16.50
    ?
    1kg / $60.00
    ?

    Typica
    Caturra
    Honey

    Floral With Almond, Hazelnut & Nougat. A Sweet & Complex Cup.

    Country: Panama
    Region: Candela, Chiriqui
    Variety: Caturra & Typica
    Altitude: 1260-1500 masl
    Rainfall: 2500-3000mm
    Harvest: December – March
    Drying: Sundried on raised beds for 10-14 days (depending on the weather)

    Hartmann Estate is owned by the Hartmann family. Mr. Alois St. Hartmann (Luis Hartmann) was born in Czechoslovakia in 1891 which he abandoned as a young boy when the First World War began. He originally migrated to Pennsylvania, USA. At the age of 20 Mr. Hartmann travelled Panama and eventually decided to settled down in the province of Chiriqui, specifically in the Candela region where in 1912 he built a house and begin farming coffee.

    Today, the third generation of the Hartmann family represented by Mr. Ratibor Hartmann continues to manage the estate along with 4 of his siblings. Each sibling is in charge of a specific operation on the farm. There is a warm family vibe at the farm and everything seems to work itself out. You can tell that this family have lived together all their lives.

    Our beans come in either filter or espresso, suited to particular brew methods.

    For Espresso

    • Espresso machine
    • Stove top
    • Plunger/French press
    • Atomic
    • Cold Brew/Drip

    For Filter

    • Pour over/Chemex/v60/Kalita wave
    • Aeropress
    • Syphon/Vacuum pot
    • Plunger/French press
    • Handy Brew
    • Auto Drip/MoccaMaster
    • Cold Brew/Drip
Kangarilla, South Australia

Brewing Guide

info@dawnpatrolcoffee.com.au

Plunger

Plunger

Notes

French press, or plunger, is consistent and really easy. It can brew a richer, fuller cup than pour over and is preferred by a lot of people for its flavour and ease of use.

You can vary the amount of brewed coffee you need by changing the amount of beans you grind. We aim for 60-70g per litre of water. So, for one and a bit cups, you’ll need 20 grams and 300ml of water off the boil.

Drop your freshly ground coffee (coarse like salt and preferably from a burr grinder) into your plunger pot.

Add your boiled water vigorously (or stir quickly) to wet all the grounds. Let it brew for four minutes.

Using a spoon, gently collect the ground coffee that is floating on the top, and discard it. Plunge it down carefully. If you can’t push your plunger down with two fingers, then please stop (they have been known to break under pressure and burn people).

Pointers

  • If you can’t push the plunger down with two fingers then you have ground your coffee too fine, and it may not taste as desired.
  • If you like your coffee stronger, try using more ground coffee, i.e. 80g or 100g per litre. A stronger brew like this can mask the more floral and delicate notes of some coffees, so apply this rule with caution!
  • If the coffee tastes watery or weak, try brewing it for longer than 4 minutes OR try grinding it more finely.
  • If the coffee tastes astringent or dry, try grinding it more coarsely, or brewing for a shorter time.

Pour over

Pour over

Notes

Filter coffee is one of the gentlest ways to brew coffee. It is a method of brewing that we like the most for its clarity, flavour and accuracy.

For one cup of filter coffee, you need: a filter cone, filter paper, 15 grams of single origin coffee and a kettle of water. We’re using 60-70 grams of coffee per litre of water, so we’ll make a cup that is around 240ml of coffee.

The water will need to be just off the boil (around 92-96 C), so leave it to stand cooling for a couple of minutes after it’s boiled. While you’re waiting, rinse the paper filter with the boiling water to get rid of paper taint and warm your cup.

Your grind should be coarser than espresso but finer than french press – a medium grind ( with a quality burr grinder ). Over time, play around with the grind and find the sweet spot that appeals to your taste, but a grind that fills your cup in about two and a half minutes is a good place to be.

Place ground beans straight into the filter paper. Then, pour a small amount of water over the coffee to wet all the grounds ( bloom )

Leave it to soak through for about 40 seconds. This will allow the water to soak the grounds all the way to the bottom of the filter, setting you up for an even extraction.

Pour slowly in a circular motion to cover all the grounds, just so you raise the coffee bed a centimetre or two. Continue pouring slowly and consistently, maintaining the height of the coffee bed until you’ve added the 240ml of water. There shouldn’t be too much water left in the coffee once it has finished dripping.

Discard or compost your paper filter and use a new one every time.

Pointers

  • If you prefer a stronger cup, use a higher dose (80-90 grams per litre), but please adjust your grind to suit this – it may need to be finer.
  • If it tastes watery or too weak and filters through too quickly, try fining up your grind.
  • As the coffee ages (typically noticeable two weeks after Roast Date), the water will take longer to filter through, and you should coarsen your grind to adjust for this.
  • If your cup tastes too bitter or astringent, try coarsening your grind.
  • If your cup tastes sour or grassy, it may be that your dose is too high. Try using less coffee per cup to get a sweeter beverage.

Aeropress

Aeropress

Notes

With a dose slightly higher than pour over or French press, you will need 15 grams to 200ml of water.

The brewing water should be not long off the boil (about 95-97 degrees), so boil the water and let stand.

Grind the beans at a coarseness equivalent to drip filter (roughly halfway between espresso and French press).

Invert the Aeropress so the filter is upside down at the top and the rubber plunger is set at mark 4 on the main brewing chamber (this will hold 200ml of water). Remove the filter holder, insert a paper filter and rinse both the paper and the brewing chamber with boiled water.

Place the ground coffee directly on the rubber plunger and add water vigorously until the chamber is almost full. The bloom from the fresh coffee should have about half a centimetre clearance from the top of the chamber.

Twist on the filter holder (with rinsed filter paper) and let stand for 1 minute, then stir gently and leave for another minute.

Carefully turn the Aeropress right way up over a preheated mug. Press down on the plunger until the brew chamber is almost empty, stopping just before you hear the hiss from the half centimetre air pocket.

Pointers

  • For a stronger brew, increase the steep time up to a minute and a half, or stir the brew before plunging.
  • If you can’t plunge without straining a muscle, try coarsening your grind or decreasing the dose.
  • To clean the Aeropress, simply pull apart and rinse in hot water. Grounds and the paper filter can be composted.

MoccaMaster / Automatic Drip Filter

MoccaMaster / Automatic Drip Filter

Notes

This method automates the pour over for a great tasting filter coffee. You will need some single origin filter roasted coffee, ground coarsely (like sea salt)

Preheat the MoccaMaster – Add some filtered water (150ml) to the water reservoir. Place a new clean filter in the coffee cone, switch the Mocca Master on and place the carafe under the cone. Allow the water to run through the the dripper, paper filter and into the carafe. Empty the carafe. This cleans the paper filter getting rid of any paper taste and also pre heats your carafe. It is now ready for use.

For 4 cups

35g of coarsely ground coffee – 500g of filtered water
Set water flow control to off “X”
At 45 seconds, stir the wet grounds making sure they are evenly covered. Now open flow control to half open.
All finished, brew time should be about 3:30

For 8 cups

70g of coarsely ground coffee – 1L of filtered water
Set water flow control to off “X”
At 45 seconds, stir the wet grounds making sure they are evenly covered. Now open flow control to full open.
All finished, brew time should be about 6:00

Pointers

  • We recommend anywhere between 65-75g/L for your brew ratio.  
    Feel free to play with this ratio to suit your taste.
  • You can dial in your grind size to taste – too weak?  Go finer.  Too strong?  Go coarser.

Syphon

Syphon

Notes

A syphon gives you clarity of flavour with added body. It’s a beautiful method to observe and produces one of the best cups of coffee.

We prefer a butane burner for better heat control and overall efficiency. You will also need a wooden paddle, a timer and 23.5g of freshly ground, filter roasted coffee (medium/coarse the consistency of sand).

Fill the bottom chamber with 250ml of filtered water and bring up to boil on full heat. When boiling fit the top chamber on, tightening the rubber seal.

As the water rises up to the top chamber ensure your cloth filter is central with no air bubbles passing up the side.

When the water level reaches half way you can drop your 23.5g of coffee in stirring thoroughly making sure all grounds are wet.

When all the water is in the top chamber back off the heat just enough to maintain all the water in the top WITHOUT it boiling. Start your timer.

Three distinct layers will now be visible ensuring your on track to perfect extraction.

At 30 seconds using the paddle gently fold the crust back in on itself as evenly as you can. As soon as this is done (or at 40 seconds) start a whirlpool by slowly stirring in a clockwise direction no more than 5 times, at the same time you must turn off the heat.

Your brew will now make its way back down to the bottom chamber leaving a perfect dome of grounds over the cloth filter.

Disconnect the top chamber, pour and enjoy !

Pointers

  • We are aiming for a ratio of 9g/100ml. It is a high dose but contact time is quick.
  • Timing is everything, too slow and it will taste astringent, too fast and it will taste watery.
  • Make sure you don’t boil the coffee in the top chamber at any stage this will ruin your brew.
  • Pull the heat away as soon as you start stirring your whirlpool as there is always a few second delay before the coffee travels back down to the bottom.
Kangarilla, South Australia

About

info@dawnpatrolcoffee.com.au

Dawn Patrol Coffee was established in Kangarilla, South Australia in 2014 to share our passion for specialty coffee. Based in the centre of one of Adelaide’s finest wine regions, our roastery offers a cellar door approach to coffee, in the scenic setting of the vineyards.

We believe that through our enthusiasm and experience we can get you as excited about quality coffee as we are. This is made possible at our cellar door, where you and your friends can come to enjoy our range of coffees using the various brew methods we have available. The Dawn Patrol Coffee roastery opens its tasting room every Sunday 9.30am – 4.00pm.

With Coffee At Dawn Patrol we aim for 100% traceability, which means we want to know exactly where our beans come from and who grows them. We seek to only buy, roast, and deliver exceptional, delicious coffees sourced from some of the best coffee growers in the world, who strive to produce their coffee beans ethically and sustainably.

Opening hours :

Sundays 9.30am – 4pm

Contact / Wholesale enquires

Email – info@dawnpatrolcoffee.com.au

Dom – 0412397536
Nick – 0432425061

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Kangarilla, South Australia