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
  • Panama
    Candela
    Hartmann Estate

    Typica
    Caturra
    Natural

    Big, Juicy & Jammy. Winey Acidity With Notes Of Black Cherry & Plums.

    Panama
    Candela
    Hartmann Estate

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

    Typica
    Caturra
    Natural

    Big, Juicy & Jammy. Winey Acidity With Notes Of Black Cherry & Plums.

    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
    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
  • Guatemala
    Alta Verapaz
    Santa Isabel

    Catuai
    Caturra
    Washed Process

    Clean & Sweet. Stone fruit, red apple & chocolate.

    Guatemala
    Alta Verapaz
    Santa Isabel

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

    Catuai
    Caturra
    Washed Process

    Clean & Sweet. Stone fruit, red apple & chocolate.

    Country: GUATEMALA
    City: San Cristobal Verapaz
    Region: Alta Verapaz, Coban
    Variety: Catuaí, Caturra
    Processing: Kenyan
    Farmer: Valdés Family

    Santa Isabel is located in San Cristóbal Verapaz – a wonderful region with remarkable mountains, a cool climate with plenty of rainfall, dense rainforest and impressive flora. It is located in the upper part of Alta Verapaz, very close to Cobán. The 300-hectare farm sits at an altitude of 1,400–1,600m above sea level.

    After picking, the red cherries are transported by foot or tractor to Santa Isabel's wet mill where they are pulped immediately and then fermented for up to 48 hours. After fermentation the coffee in parchment is 24 hours It is then dried in the sun for 7-10 days until it reaches 30% humidity and then transferred to a greenhouse for a further 15–30 days to dry in full on raised beds.

    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
  • EL Salvador
    Ataco
    Patagonia

    Bourbon
    Washed Process

    Tropical Fruit Acidity, Passion fruit & Plum.

    EL Salvador
    Ataco
    Patagonia

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

    Bourbon
    Washed Process

    Tropical Fruit Acidity, Passion fruit & Plum.

    Country: EL SALVADOR
    City: Ataco
    Altitude: 1,250 metres above sea level
    Variety: Bourbon
    Processing: Fully Washed and dried on patio
    Owner: Christian Schapps and family

    Finca Patagonia has been in Salinas family in the late 1800s and was one of El Salvador's premier farms for many years. The farm was divided into three parts in the early 1980s when the original owners' three children took over as the next generation, and the larger part of the farm was kept by the eldest son, Julio Salinas.

    As Patagonia is a very small farm, the Schapp's get all of their coffee processed with Fernando Alfaro from Finca El Carmen Estate. Fernando gives the boys the opportunity to mill their coffees with him and has allowed them to work together with his mill personnel to implement their own quality control procedures to ensure the very best quality and consistency is achieved.

    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
  • Guatemala
    Chimaltenango
    Pancum Estate

    Red Bourbon
    Washed Process

    Bright Apple Acidity, Floral, Honey, Guava. Clean, Sweet Finish.

    Guatemala
    Chimaltenango
    Pancum Estate

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

    Red Bourbon
    Washed Process

    Bright Apple Acidity, Floral, Honey, Guava. Clean, Sweet Finish.

    Origin - Guatemala
    Region - Chimaltenango
    Altitude - 1550masl
    Varietal - Red Bourbon
    Processing - Washed

    The owner Dariush Echeverria, is a fifth generation coffee grower and producer. His family currently have 4 plantations in the areas around Lake Atitlan. The original processing facility was founded in 1876 by Mr. Carlos Herrera, ex president of Guatemala and Great-Great Grandfather of the current owner Dariush Echeverria, now a fifth generation grower. Dariush is passionate about quality, sustainability and family heritage. The estate is beautifully forested with native tree species, the coffee is 100% shade grown.

    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