Dawn Patrol Coffee

Finest quality single origin coffee

100% Sustainable & Traceable

[email protected] Kangarilla, South Australia

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  • Cheetah Espresso Blend

    Ethiopia Guji Tade GG _ 50%
    Burundi Bujumbura Mageyo _ 50%

    Local & Improved Varieties
    Bourbon

    Wet Fermentation _ 50%
    Wet Fermentation _ 50 %

    Vibrant, Complex, Currants

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    Cheetah Espresso Blend

    Preparation
    ?
    Size

    Ethiopia Guji Tade GG _ 50%
    Burundi Bujumbura Mageyo _ 50%

    Local & Improved Varieties
    Bourbon

    Wet Fermentation _ 50%
    Wet Fermentation _ 50 %

    Vibrant, Complex, Currants

    Country: Ethiopia
    Region: Oromia
    Sub Region: Guji
    District: Shakisso
    Altitude: 1850 – 1950 masl
    Process: Fully washed & Sun dried ( Grade 1 )
    Varieties: Local Mixed Varieties

    This coffee is grown in the Oromia region, one of Ethiopian’s largest specialty coffee growing producers. The farm is located in Shakisso (Guji Zone), which is in the Southern part of Oromia.

    Tade GG is a private farm, owned by a gentleman named Tesfaye Bekele. The farm is 221 hectares in area and lies between 1,850 and 1,950 meters above sea level. The landscape is characterized by sharp and rugged hills, ridges, plateaus, valleys and flats, creating a stunningly dramatic setting for coffee production. The regions’ volcanic soil bursts with nutrients, creating a deep red and brown top-layer of soil. Shakisso’s high altitude and dry weather allow for cherries to develop very slowly.

    Country: Burundi
    Cummune: Mubimbi
    Province: Bujumbura
    Altitude: 1485 masl
    Process: Wet Fermentation
    Varieties: Bourbon

    he Mageyo mill is one of 13 mills that form the Akawa project. A joint venture between SUCCAM and Supremo, the Akawa project was created to help producers escape the cycle of poverty in a sustainable and equitable way. Producers, striving for fairer remunerations and better living conditions, demanded a path towards prosperity. As such the project's working directives are based around UTZ certification standards, focusing on good agricultural practices, environmental responsibility and social equity as the central tenets of success for project members.

    Mageyo is situated in the Mubimbi commune, located north-west in Bujumbura province. Being only 20km drive from the capital it’s one of the closer mills to visit as well as one of the smallest, but what Mageyo lacks in size it makes up for in big flavours. The cup profile is intensely floral, with black tea, white peach, nectarine and red berries, and lots frequently score 87+ points. Mageyo’s unique location surrounded by fruit trees, free roaming chickens, cool climate and location next to a freshwater river helps produce very sweet coffee. Combining this with the expertise of mill manager Viateur Bizindavyi and agronomist Innocent Mpawenimana they have managed to produce high quality coffee with complex fruit and malic acids.

    Our coffees are roasted for 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
  • Toucan Espresso Blend

    Brazil Dulce _ 50%
    Colombia Passiflora _ 50%

    Catuai, Yellow Bourbon, Obata,
    Caturra, Colombia, Typica, Castillo

    Pulped Natural Fermentation _ 50%
    Wet Fermentation _ 50%

    Full Bodied, Caramel, Soft Fruits

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    Toucan Espresso Blend

    Preparation
    ?
    Size

    Brazil Dulce _ 50%
    Colombia Passiflora _ 50%

    Catuai, Yellow Bourbon, Obata,
    Caturra, Colombia, Typica, Castillo

    Pulped Natural Fermentation _ 50%
    Wet Fermentation _ 50%

    Full Bodied, Caramel, Soft Fruits

    Country: Brazil
    Capricornio Dulce
    Altitude: 650-1200 MASL
    Region: Sorabana, Norte Pioneiro, Garça and Marilia, Alta Mogiana and Circuito das Águas Paulistas
    Variety: Catuaí, Yellow Bourbon, Obata
    Fermentation Process: Pulped Natural Fermentation

    Capricornio Coffees is “the dream of three friends coming true”. Capricornio Coffees is a major exporter of specialty coffees from the Capricornio Coffee Belt, a vast region divided by the Tropic of Capricornio - 23ºS - that is becoming more and more sought after in the market and considered to be the new ‘hot’ area from which to source due to the exceptional quality of its coffees. Several coffees have been Cup of Excellence finalists over the years.

    The company commercializes to roasteries all over the world amazing microlots and specialty coffees, a line of coffees under 6 different categories – MICROLOTS, ESTATES, EXCLUSIVE, BOUTIQUE, VARIETAL and SIGNATURE, from beautiful estates and ‘terroirs’ which are members of the Four Seasons Project. The project aims at building long-term relations and transferring more money to producers by believing that partnerships have to be sustainable and always offer a win-win situation in order to last. In Brazil, with offices in Piraju, state of São Paulo, and Jacarezinho, state of Paraná, the company is the only one with an extensive range of different coffees.

    COUNTRY - Colombia
    REGION - Tolima
    ALTITUDE - 1650-2000 MASL
    VARIETY - Caturra, Colombia, Typica, Castillo
    PROCESSING - Wet Fermentation
    PRODUCER - Montalvo Agprocem

    AGPROCEM stands for Asociación De Agricultores y Productores de Café Especial de Montalvo, or the Montalvo Association of Farmers and Specialty Coffee. It exists to consolidate and market the harvests of its member farmers from the Montalvo vereda of the Planadas municipality in the south of Tolima. AGPROCEM, founded in 2014, is led by one of its founders, Edinson Vaquiro. Planadas, emerging from the shadow of many years of armed conflict, is home to comparatively traditional coffee production and quite a few independent, member-owned associations. What puts AGPROCEM into a much smaller group is their focus on cup quality and environmental conservation, many of the members being organic and/or fair-trade certified, and all of whose coffee plots feature native hardwood shade trees.

    Further setting AGPROCEM apart from the commercial supply chain is their quality control and lot separation capability, thanks to their world-class taster Robinson. Direct Origin Trading partners with AGPROCEM to segregate lots by profile and channel them to their ideal roaster and get farmers the best price possible either as single-farm microlots or as bespoke regional lots.

    Our coffees are roasted for 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
    Tolima
    El Oasis

    Caturra, Typica
    Wet Fermentation

    Red Apple, Cherry & Bakers Chocolate

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    Colombia
    Tolima
    El Oasis

    Preparation
    ?
    Size

    Caturra, Typica
    Wet Fermentation

    Red Apple, Cherry & Bakers Chocolate

    Country: Colombia
    Region: Tolima
    Farm: El Oasis
    Variety: Caturra, Typica
    Preperation: Wet Fermentation
    Altitude: 1800 mass
    Producer: Luz Mila González

    Luz Mila lives simply and works incredibly hard with her 3 kids on their family farm, tucked away deep in the mountains. The coffee plots are impeccable, as is parchment storage, the depulper, and the marquesina dryer, which is bigger than that family's house, indicating the prioritization of quality processing at Finca El Oasis.
    The kids walk to school in town on the dirt path that took us 45 minutes to navigate by dirt bike. Since school is half of the day (like most of rural Colombia) they come home for lunch and get to work. In the González family, everyone does their part to ensure the farm is taken care of, and not only the coffee. There are chickens, plantains, fruit trees, and an assortment of other crops they use in their home.
    Gaitania is famous among Colombians for being the birthplace of the FARC. Gaitania is extremely remote, several hours and geographically separated from the nearest city. The region is pristine and the landscape is breathtakingly beautiful and unique to other regions of Colombia, with steep, sharp mountain peaks in the shadow of the Nevado del Huila, the perpetually snow-capped volcano that gives Gaitania fertile, volcanic soil.
    Due in part to its isolation, the area has been at times a stronghold of the FARC and other insurgent and/or drug trafficking groups, and often a point of contention between opposing armed forces with local residents caught in the middle. The newly-found fame of specialty coffee in the region is providing a much-needed economic stimulus, improving the quality of life, and providing an alternative to joining insurgent or criminal groups.

    Our coffees are roasted for 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
  • Burundi
    Bujumbura
    Mageyo

    Bourbon
    Wet Fermentation

    Grape, Blackberry & Toffee

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    Burundi
    Bujumbura
    Mageyo

    Preparation
    ?
    Size

    Bourbon
    Wet Fermentation

    Grape, Blackberry & Toffee

    Country: Burundi
    Region: Bujumbura
    Washing Station: Mageyo
    Variety: Bourbon
    Altitude: 1485 MASL
    Soil: Hummus-Volcanic

    A joint venture between Condesa and Supremo, the Akawa project was created to help producers escape the cycle of poverty in a sustainable and equitable way. Producers, striving for fairer remunerations and better living conditions, demanded a path towards prosperity. As such the project’s working directives are based around UTZ certification standards, focusing on good agricultural practices, environmental responsibility and social equity as the central tenets of success for project members.

    Our coffees are roasted for 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
  • Ethiopia
    Yirgacheffe
    Tarekech Werasa Gr1

    Local & Improved Varieties
    Dry Fermentation

    Subtle Citrus, Peach Tea, Blackberry, Toffee Apple

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    Ethiopia
    Yirgacheffe
    Tarekech Werasa Gr1

    Preparation
    ?
    Size

    Local & Improved Varieties
    Dry Fermentation

    Subtle Citrus, Peach Tea, Blackberry, Toffee Apple

    Country: Ethiopia
    Producer: Tarekech Werasa
    Area: Yirgacheffe
    Altitude: 2150 masl
    Process: Dry Fermentation
    Varieties: Local & Improved Varieties

    Tarekech Werasa, is one of the female coffee producers that we work with currently in the Lalisaa Project. Her farm started in 1990, she told us that she had been wronged by the brokers on numerous occasions and now she is taking the chance from recent changes in regulations to export directly with the help of Lalisaa project.
    She is hoping that with this project, she can secure a more consistent demand and return for her coffee so she can support all her families who worked tirelessly on the farm together. She is very proud of her coffee and believes that whoever tries her coffee will fall in love with it immediately. For this natural coffee, they dried on African raised beds made out of bamboo, which takes 19 days to dry with 7 hours of drying each day.

    Our coffees are roasted for 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
  • Kenya
    Thika
    Oreti AA

    SL 28, SL 34, Batian
    Wet Fermentation

    Jam, Currants, Cola

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    Kenya
    Thika
    Oreti AA

    Preparation
    ?
    Size

    SL 28, SL 34, Batian
    Wet Fermentation

    Jam, Currants, Cola

    COUNTRY - Kenya
    PROVINCE - Thika Plateau, Central Province
    FARM - Oreti Estate
    ALTITUDE - 1525 masl
    VARIETY - SL 28, SL 34, Batian
    PROCESSING - Washed
    OWNER - Boyce Harries

    The main variety of Arabica coffee planted on Chania Estate was one of the original varieties reintroduced to East Africa called French Mission. We have a total of 180 acres of coffee on Chania of which 95 are French Mission. The remainder consists of Ruiru 11 (CBD resistant), K7 (Rust resistant), SL28 (susceptible to disease but recognised for cup quality), SL 34 and the new variety Batian.

    Oreti is a small Estate by today’s standards, at only 90 acres. Here, a less commonly known variety called SL 34 is grown alongside SL 28. Although highly susceptible to Coffee Berry Disease, Peter Harries decided to keep the 43 acres of SL 34 he planted in 1961. In his opinion the quality of coffee this variety produced was uniquely superior to SL 28, primarily due to the fact that its rounder bean allowed a more even roast and therefore a better ‘cup’.

    Our coffees are roasted for 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

    WHITE LABEL RELEASE -
    RARE & UNIQUE
    Gesha
    Washed Process

    Complex acidity. Peach, Apricot & Jasmin

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    Panama
    Candela
    Hartmann Estate

    Preparation
    ?
    Size

    WHITE LABEL RELEASE -
    RARE & UNIQUE
    Gesha
    Washed Process

    Complex acidity. Peach, Apricot & Jasmin

    Producer: Ratibor Hartmann
    Farm Name: Hartmann Estate
    Processing: Washed
    Variety: Gesha
    Harvest: January - March 2019
    Altitude: 1260 - 1500 masl
    Region: Santa Clara, Renacimiento, Chiriqui

    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.

    The estate is fully equiped with a state of the art cupping and sample roasting facility. This has helped to facilitate the incredibly unique and exceptional offerings we have been able to experience from the family run estate over the years.

    Our coffees are roasted for 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
  • Ethiopia
    Limu
    Hawa Yember DECAF

    Mixed Local Varieties
    Wet Fermentation
    Mountain Water Decaffeination

    Apricot, Cinnamon & Stewed Fruits

    Add to cart

    Ethiopia
    Limu
    Hawa Yember DECAF

    Preparation
    ?
    Size

    Mixed Local Varieties
    Wet Fermentation
    Mountain Water Decaffeination

    Apricot, Cinnamon & Stewed Fruits

    Region - Limu
    Mill - Hawa Yember
    Altitude - 1700 MASL
    Fermentation - Wet
    Variety - Mixed Local Varieties
    Mountain Water Decaffeination

    More info to come ...

    Our coffees are roasted for 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

If you require the coffee beans to be ground please leave us a note in the comments section during checkout stating how you will be brewing the coffee in order for us to grind it suitably.

Stimulus Package
Coffee Subscription

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  • Coffee Subscription

    How often
    Preparation
    Size

    Stimulus Package COFFEE SOLUTION

    Personalise your coffee habit by having coffee delivered to your door weekly, fortnightly or monthly.

    Whether you favour espresso or filter roast or even a little of each, we will send you our pick of the week which we will ship out every Monday.

    Never worry about running out of coffee ever again, just set & forget.

    If you have any specific needs please feel free to leave a comment when checking out.

Kangarilla, South Australia

Merchandise

[email protected]
  • Dawn Patrol Travel Cup - Small ( Approx. 230ml )

    $45.00

    Hand Made In South Australia

    Dawn Patrol Travel Cup - Small ( Approx. 230ml )

    $45.00 AUD

    Made for Coffee on the go and comes with a Silicone Lid ( Approx. 230ml )
    Made By Ashlee Hopkins.

  • Dawn Patrol Filter Mug

    $55

    Hand-crafted in South Australia. Holds 400ml.

    Dawn Patrol Filter Mug

    $55 AUD

    Designed for filter coffee and beautifully hand crafted in South Australia by Ashley Hopkins. Embossed with the Dawn Patrol sloth. Holds 400ml.

  • DAWN PATROL HOODED JACKET

    $45

    IN KHAKI WITH TAN PRINT
    FOUR SIZES AVAILABLE.

    COLOURS
    SIZES

    DAWN PATROL HOODED JACKET

    $45 AUD

    DAWN PATROL HOODED ZIP JACKET WATERPROOF ZIPS AT FRONT AND SIDE POCKETS. TAN PRINT FRONT & BACK WITH LOGO & TOUCAN.

  • Moccamaster

    $440

    shipping free
    in australia

    Colour

    Moccamaster

    $440 AUD

    Thermal KBT741

    Brews directly into a thermos carafe, no hot plate. 1.25 litre capacity.

    Available in Polished silver and black. Use filter # 4 Pre-heat the carafe before your brew by rinsing it out with some hot water. This will help to maintain the temperature of the coffee.

    The carafe comes with two lids, a mixing lid and a travel lid. Leave the mixing lid in the carafe after brewing. It will keep the coffee hot and it will pour perfectly. The travel lid is used when you take the carafe with you, in say, the car.

    Brew time 5-6 minutes
    Aluminium housing
    Illuminated on/off switch
    Copper boiling element with double safety guard
    Automatically switches off power to the boiling element when water reservoir is empty• Mixing lid for a homogenous brew
    9 hole spray head for efficient wetting of the coffee grounds
    Dimensions are W-D-H (mm): 320 x 180 x 385

    Handmade in The Netherlands.

Kangarilla, South Australia

Brewing Guide

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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

[email protected]

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 CLOSED TILL FURTHER NOTICE

Contact / Wholesale enquires

Email – [email protected]

Dom – 0412397536
Nick – 0432425061

Dawn Patrol Coffee Partners…

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Kangarilla, South Australia