Dawn Patrol Coffee

Finest quality single origin coffee

100% Sustainable & Traceable

[email protected] Kangarilla, South Australia

Shop Coffees – whole bean only

[email protected]

  • Cheetah Espresso Blend

    Ethiopia Guji Tade GG _ 50%
    Malawi Chinongo _ 50%

    Local & Improved Varieties
    Nyika, Geisha, Catimor 129 & Several local varieties
    Wet Fermentation

    Vibrant, Blackberry & Toffee

    Add to cart

    Cheetah Espresso Blend

    Preparation
    ?
    Size

    Ethiopia Guji Tade GG _ 50%
    Malawi Chinongo _ 50%

    Local & Improved Varieties
    Nyika, Geisha, Catimor 129 & Several local varieties
    Wet Fermentation

    Vibrant, Blackberry & Toffee

    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: Malawi
    Region: Northern Malawi, Misuku Foothills
    Variety: Nyika, Geisha, Catimor 129 and several local varieties
    Altitude: 1700 - 2000 masl
    Soil: Clay, Loamy
    Harvest: July – October

    Chinongo washing station is located in Misuku Foothills which forms part of the Mzuzu Coffee Planters Cooperative Union. The area is located close to Songwe River which forms natural boundary between Malawi and Tanzania. It is made up of 4 parallel ridges and plateau ranging between 1700 and 2000 meters above sea level. The area is almost 320km away from Mzuzu City, the Commercial and Administrative headquarters for Northern Malawi.

    Nearly 25% of the members are women and thanks to Fairtrade and their commitment to producing high quality coffees, they have been able to provide good living conditions, food security and access to good quality education to every smallholder coffee farming family who forms part of the Cooperative.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    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

    Nicaragua La Escondida _ 50%
    El Salvador El Murel _ 50%

    Catuaí,
    Pacamara, Bourbon, Catuai, Pacas

    Wet Fermentation

    Full Bodied, Red Fruits, Caramel

    Add to cart

    Toucan Espresso Blend

    Preparation
    ?
    Size

    Nicaragua La Escondida _ 50%
    El Salvador El Murel _ 50%

    Catuaí,
    Pacamara, Bourbon, Catuai, Pacas

    Wet Fermentation

    Full Bodied, Red Fruits, Caramel

    Country: Nicaragua
    Mill: La Escondida
    Altitude: 1450 MASL
    Region: Mozonte
    Variety: Catuaí
    Process: Wet Fermentation

    During the war in Nicaragua that took place in 1979, Mario José Vilchez had to leave his country and moved to the United States in search for a better life. Mario always yearned to return back to his country but life in the states was steady and with opportunities that he was worried he wouldn’t have back in Nicaragua.
    In 1995, however, Mario finally decided no matter the situation, he had to move back and he travelled to Nicaragua to visit an uncle. On that same trip, Mario found an opportunity to buy a piece of land. Mario José had always been interested in coffee and decided that this land might be just the thing to start his new life in Nicaragua. He purchased it and stared preparing it to grow coffee. Years later and Mario is still in the game. He loves the location of his farm and he named it “La Escondida” because it is hidden among virgin forests, far from the prying eyes of the main road.

    Country: El Salvador
    Mill: El Murel
    Altitude: 1500 - 1800 MASL
    Region:La Palma
    Variety: Pacamara, Bourbon, Catuai, Pacas
    Process: Wet Fermentation

    El Mural is a blend of coffees from two main cantons: Citalá and La Palma, both of these are part of the Montecristo Trifinio, a tri-border national park shared between El Salvador, Guatemala and Honduras. Designated as a biosphere reserve in 2011, it is an area of incredibly rich bio-diversity.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    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

  • Nicaragua
    Mozonte
    La Escondida

    Catuaí
    Washed Process

    Soft Fruits, Caramel, Milk Chocolate.

    Add to cart

    Nicaragua
    Mozonte
    La Escondida

    Preparation
    ?
    Size

    Catuaí
    Washed Process

    Soft Fruits, Caramel, Milk Chocolate.

    Country: Nicaragua
    Mill: La Escondida
    Altitude: 1450 MASL
    Region: Mozonte
    Variety: Catuaí
    Process: Washed Process

    During the war in Nicaragua that took place in 1979, Mario José Vilchez had to leave his country and moved to the United States in search for a better life. Mario always yearned to return back to his country but life in the states was steady and with opportunities that he was worried he wouldn’t have back in Nicaragua.
    In 1995, however, Mario finally decided no matter the situation, he had to move back and he travelled to Nicaragua to visit an uncle. On that same trip, Mario found an opportunity to buy a piece of land. Mario José had always been interested in coffee and decided that this land might be just the thing to start his new life in Nicaragua. He purchased it and stared preparing it to grow coffee. Years later and Mario is still in the game. He loves the location of his farm and he named it “La Escondida” because it is hidden among virgin forests, far from the prying eyes of the main road.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    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
    Huila
    Bertulfo Quintero

    Caturra, Colombia F6
    Washed Process

    Maple, Orange, Sweet Berries

    Add to cart

    Colombia
    Huila
    Bertulfo Quintero

    Preparation
    ?
    Size

    Caturra, Colombia F6
    Washed Process

    Maple, Orange, Sweet Berries

    Region - Huila
    Farm - Alto De Las Penas
    Producer - Bertulfo Quintero
    Altitude - 1800 MASL
    Process - Washed
    Variety - Caturra 14000 trees, Colombia F6 500 trees

    Full Bio Coming Soon.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    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
    Guji
    Tade GG Gr 1

    Local Mixed Varieties
    Wet Fermentation

    Guava, Honey, Blueberry, Raisin, Bergamot, Black Tea

    Add to cart

    Ethiopia
    Guji
    Tade GG Gr 1

    Preparation
    ?
    Size

    Local Mixed Varieties
    Wet Fermentation

    Guava, Honey, Blueberry, Raisin, Bergamot, Black Tea

    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.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    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
    Dararo
    Yirgacheffe

    Local & Improved Varieties
    Dry Fermentation

    Subtle Citrus, Peach Tea, Blackberry, Toffee Apple

    Add to cart

    Ethiopia
    Dararo
    Yirgacheffe

    Preparation
    ?
    Size

    Local & Improved Varieties
    Dry Fermentation

    Subtle Citrus, Peach Tea, Blackberry, Toffee Apple

    Country: Ethiopia
    Region: Dararo Gr 1
    Area: Yirgacheffee
    Altitude: 1980 – 2400 masl
    Process: Dry Fermentation
    Varieties: Local & Improved Varieties

    This group was established in 2019 with founding 25 small holder coffee farmers. Dararo has a main focus to supply high altitude coffee types from Yirgacheffe Woreda only. In 2018/19 cropping season, Dararo could produce a total of 96 metric tons of exportable clean coffee.

    The level of awareness within Jabanto and Dararo groups on coffee varieties, agronomic and post-harvest handling practices is well advanced. As a result, the level of coffee quality produced by the group was outstanding. So far, the market for Jabanto’s coffee was in Australia, Republic of Korea, Taiwan, and USA while Dararo started in Australia.

    Jabanto and Dararo produces both natural (sundried) and washed coffees. But the majority of member farmers in the group produces natural coffee. Natural coffee is prepared on raised beds.Before the coffee is placed on raised drying beds, cherries have to be floated in water to remove lighter cherries and insect damaged ones. After transferring the coffee on a raised bed, intensive hand sorting is carried out to sort out over and unripe cherries.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    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
    Chania Estate

    French Mission Bourbon AB
    Washed Process

    Sparkling Acidity, Purple Grape, Cherry & Honey

    Add to cart

    Kenya
    Thika
    Chania Estate

    Preparation
    ?
    Size

    French Mission Bourbon AB
    Washed Process

    Sparkling Acidity, Purple Grape, Cherry & Honey

    COUNTRY - Kenay
    PROVINCE - Thika Plateau, Central Province
    FARM - Chania Estate
    ALTITUDE - 1525 masl
    VARIETY - French Mission Bourbon AB
    PROCESSING - Washed
    OWNER - Boyce Harries

    Boyce oversees harvest, processing, and between-season upkeep. Though climate change is shifting the seasons some, main crop is usually October–December, and fly crop from May–July. Boyce, through conversations with Café Imports' Jason Long, has begun exploring processing beyond the traditions of the Kenyan Washed process.

    This lot is a selection of French Mission Bourbon coffee, produced as wet fermentation.

    More than 76cm of rain a year, combined with the deep red volcanic soil and temperatures of 22–28°C, come together to provide the perfect conditions for Boyce's coffee to express its delicious potential.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    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
    Nyeri
    Mutitu AB

    Sl 28, Sl 34, Batian, Ruiru 11
    Wet Fermentation

    Blackcurrant, Plum, Juicy

    Add to cart

    Kenya
    Nyeri
    Mutitu AB

    Preparation
    ?
    Size

    Sl 28, Sl 34, Batian, Ruiru 11
    Wet Fermentation

    Blackcurrant, Plum, Juicy

    Country: Kenya
    District: Nyeri
    Province: Kenya’s Central Provence
    Altitude: 1600-1800 MASL
    Process: Washed
    Varieties: SL 34 & SL 28

    Mutitu factory (wet mill) is a member of Rugi Farmers Cooperative Society. It was started in 1957 and is one of the oldest factories in Kenya. Around 750 smallholder farmers are actively delivering their cherry to Mutitu factory.

    The factory is located near the town of Mukurweini in Nyeri county, on the eastern slopes of the Aberdares mountain range. In 2018/19 season Mutitu processed around 350 000 kgs of cherry. After weighing the cherry to keep record of each farmer’s delivery, coffee is pulped using a disc pulper to remove the skin and pulp, before the coffee undergoes a dry fermentation. After 12-24 hours depending on the ambient temperature the coffee is passed through washing channels to ensure all the fruit is completely removed from the parchment skin, and that coffee is graded by density. Then, the coffee is submerged in clean water for up to 36 hours with a water change every 5-12 hours before it is finally dried on raised beds.

    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

  • Malawi
    Mzuzu
    Chinongo

    Nyika, Gesha, Catimor 192, Local Varieties
    Washed Process

    Blackberry, Raisin, Toffee, Chocolate

    Add to cart

    Malawi
    Mzuzu
    Chinongo

    Preparation
    ?
    Size

    Nyika, Gesha, Catimor 192, Local Varieties
    Washed Process

    Blackberry, Raisin, Toffee, Chocolate

    Country: Malawi
    Region: Northern Malawi, Misuku Foothills
    Variety: Nyika, Geisha, Catimor 129 and several local varieties
    Altitude: 1700 - 2000 masl
    Soil: Clay, Loamy
    Harvest: July – October

    Chinongo washing station is located in Misuku Foothills which forms part of the Mzuzu Coffee Planters Cooperative Union. The area is located close to Songwe River which forms natural boundary between Malawi and Tanzania. It is made up of 4 parallel ridges and plateau ranging between 1700 and 2000 meters above sea level. The area is almost 320km away from Mzuzu City, the Commercial and Administrative headquarters for Northern Malawi.

    Nearly 25% of the members are women and thanks to Fairtrade and their commitment to producing high quality coffees, they have been able to provide good living conditions, food security and access to good quality education to every smallholder coffee farming family who forms part of the Cooperative.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    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

  • Bolivia
    Caranavi
    Alasitas

    Gesha
    Washed Process

    Complex, Elegant. Floral, White Peach.

    Add to cart

    Bolivia
    Caranavi
    Alasitas

    Preparation
    ?
    Size

    Gesha
    Washed Process

    Complex, Elegant. Floral, White Peach.

    COUNTRY - Bolivia
    PROVINCE - Caranavi
    COLONY - Bolinda
    ALTITUDE - 1,650m above sea level
    VARIETY - Gesha
    PROCESSING - Fully Washed
    OWNER - Pedro Rodriguez

    Alasitas is a small farm owned by Pedro Rodriguez. Over the last decade, Rodriguez has worked tirelessly to build the production of, and market for, Bolivian specialty coffee, helping hundreds of local farmers recognise and realise the potential of their land and crops.

    Alasitas is located in the colony of Bolinda, which lies in a lush, steep mountain valley around 10 kilometres outside of the town of Caranavi. Bolinda was founded 52 years ago and was once known as ‘Bolivia Linda’ or ‘Beautiful Bolivia’. Over the years this name was shortened to Bolinda, and it is now one of the larger settlements in the area.

    Pedro Rodriguez entered the coffee industry 30 years ago, ditching his suit and his accounting job to pursue a passion for agriculture. Fifteen years ago, Pedro recognised the potential for specialty coffee in Bolivia, and over the last decade he has built a visionary business called Agricafe, which focuses on forging long-term relationships with producers, based on mutual trust and benefit.

    This very special lot was picked on the 15th of September 2017 and processed on the same day at the Rodriguez family’s Buena Vista Mill. It was pulped and then fermented in water for 43.5 hours (the water was changed once during this time) and then cleaned and dried on raised beds for 209 hours in an open greenhouse with adjustable walls that can be raised to allow maximum ventilation. The shade of the greenhouse provides protection against the sun and ensures that the parchment does not break, allowing the coffee to dry slowly. While drying, the coffee was turned regularly to ensure it dried evenly, and carefully inspected for any defects (often more visible in wet parchment).

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    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

  • Costa Rica
    Naranjo
    Finca Chispita

    SL 28
    Yellow Honey

    Mango, red current & floral

    Add to cart

    Costa Rica
    Naranjo
    Finca Chispita

    Preparation
    ?
    Size

    SL 28
    Yellow Honey

    Mango, red current & floral

    Country: Costa Rica
    Region: Cirri Sur, Naranjo, West Valley
    Altitude: 1,500 MASL
    Variety: SL 28
    Fermentation: Yellow Honey
    Owner: Carlos & Diana Barrantes

    La Perla Del Cafe Mill was established by Carlos Barrantes and his wife, Diana, in 2011, after the couple spent many years utilizing the mill works at Carlos’s brother’s famous Herbazú, just up the street. In fact, the whole immediate area is a family affair: The Barranteses are a third-generation coffee family, and after Carlos’s father passed away his land was divided among Carlos and his brothers and sisters, most of whom still live and farm within walking distance.
    The family's obsession with quality and precision is obvious from the mill to the drying greenhouse to the bodega, where it seems not a single bean is out of place. Visitors are often skeptical when they hear the mill is almost 10 years old, since it’s so clean it could have been set up just a few weeks ago.
    The mill produces mostly Honey coffees, and Carlos likes to experiment with different varieties: He currently grows Gesha, Villa Lobos, Typica, Villa Sarchi, and SL-28. (He was the first producer in Costa Rica to be given SL-28, and rather than hoard the special variety for himself, he has distributed seeds to friends and neighbors for the past few years.) Carlos believes that growing nontraditional varieties, in addition to focusing on honey and natural processing, will be what allows him to differentiate La Perla's coffee from others in the region.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    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

Set & Forget
Coffee Subscription

[email protected]

  • Coffee Subscription

    How often
    Preparation
    Size

    SET & FORGET 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.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

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 Travel Cup - Large ( Approx. 280ml )

    $55

    Hand Made In South Australia.

    Dawn Patrol Travel Cup - Large ( Approx. 280ml )

    $55 AUD

    Made for coffee on the go and comes with a silicone lid ( Approx. 300ml )
    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
    Espresso Cup

    $35

    hand-crafted in south australia.
    Holds 145ml.

    Dawn Patrol Espresso Cup

    $35 AUD

    Designed for espresso coffee and beautifully hand crafted in South Australia by Ashley Hopkins. Embossed with the Dawn Patrol sloth. Holds 145ml.

  • 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.

  • DAWN PATROL TEE (TOUCAN)

    $30

    IN ARMY MARLE WITH TAN PRINT.
    FOUR SIZES AVAILABLE.

    ARMY MARLE

    DAWN PATROL TEE (TOUCAN)

    $30 AUD

    PRINTED DAWN PATROL 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

[email protected]

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 : Sunday 6th October 2019

Contact / Wholesale enquires

Email – [email protected]

Dom – 0412397536
Nick – 0432425061

Dawn Patrol Coffee Partners…

Back to top

Kangarilla, South Australia