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 _ 70%
    Ethiopia Guji Tabe Burka _ 30%

    Local & Improved Varieties

    Wet Fermentation _ 70%
    Dry Fermentation _ 30 %

    Vibrant, Complex, Currants

    Add to cart

    Cheetah Espresso Blend

    Preparation
    ?
    Size

    Ethiopia Guji Tade GG _ 70%
    Ethiopia Guji Tabe Burka _ 30%

    Local & Improved Varieties

    Wet Fermentation _ 70%
    Dry Fermentation _ 30 %

    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: Ethiopia
    Region: Oromia
    Sub Region: Guji
    District: Shakisso
    Altitude: 1900 – 2300 masl
    Process: Dry Fermentation ( Grade 1 )
    Varieties: Local Mixed Varieties

    A native of Guji, Tadesse Edema is a pioneer among producers in Uraga and was one of the first to build a washing station in the region. His Tabe washing station was constructed over 12 years ago, paving the way for Oromia Union to enter and construct their well known Layo Teraga Cooperative WS. Seven years ago Tome washing station was completed on the other side of the ridge, facing the river that divides Hambelafrom Uraga.

    Tadesse is a community leader and has built schools and roads in the region. In addition to washing stations, he owns two farms -one in Shakisoand another in Anasora.

    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 _ 70%
    Guatemala El Guatalón _ 30%

    Catuaí,
    Pacas

    Wet Fermentation

    Full Bodied, Caramel, Soft Fruits

    Add to cart

    Toucan Espresso Blend

    Preparation
    ?
    Size

    Nicaragua La Escondida _ 70%
    Guatemala El Guatalón _ 30%

    Catuaí,
    Pacas

    Wet Fermentation

    Full Bodied, Caramel, Soft Fruits

    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 - Guatamala
    REGION - Santa Rosa
    ALTITUDE - 1600 MASL
    VARIETY - Pacas
    PROCESSING - Fully Washed
    PRODUCER - Guillermo Juarez

    El Guatalón is located in Santa Rosa, Guatemala. This farm is currently under the supervision of Guillermo Juarez. Juarez’s paternal grandfather established the first commercial coffee plantation in this region in the early 20’s. Primarily growing only typica and mundo novo, El Guatalón has expanded to other varieties such as pacas and catuai.

    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
    Tres Rios
    Tres Milagros

    BUSHFIRE WILDLIFE RELIEF
    ( ALL PROCEEDS GO TO CHARITY )

    Red Bourbon
    Red Honey Fermentation

    Dried Cranberries, Ripe Figs & Toffee Apple

    Add to cart

    Costa Rica
    Tres Rios
    Tres Milagros

    Preparation
    ?
    Size

    BUSHFIRE WILDLIFE RELIEF
    ( ALL PROCEEDS GO TO CHARITY )

    Red Bourbon
    Red Honey Fermentation

    Dried Cranberries, Ripe Figs & Toffee Apple

    Origin - Costa Rica
    Region - Tres Rios
    Farm - Tres Milagros
    Producer - Nelsyn Hernandez
    Elevation - 1525 MASL
    Variety - Red Bourbon
    Fermentation - Red Honey

    The Tres Milagros farm ('Three miracles') is a 105-hectare estate located in the famous Tres Rios region of Costa Rica. It is managed by Nelsyn Hernandez, a Honduran agronomic engineer and banana farmer by trade, who moved to Costa Rica in 2010 to revive the farm which had been abandoned for many years. Through mismanagement and neglect, the trees hadn't been renovated for many years and productivity was low. This is how the farm got the name Tres Milagros; it was going to need a miracle to save it.

    Once taking stewardship of the farm, Nelsyn set about improving quality and productivity. Old, unhealthy trees were removed, and replaced with high yield, high quality varieties. A deliberate and strategic fertilisation and soil management policy was implemented, more qualified employees were hired to improve practices on the farm.

    For red honey processing at Tres Milagros, the coffee cherries are harvested with a sugar content of 22-25 degrees Brix and then immediately washed with clean water. Cherries are soaked for six hours before being depulped with minimal water to leave as much as mucilage as possible. Next, the coffee in parchment is moved to raised beds in a greenhouse and turned every two hours for even. Each section of raised beds has fans blowing air directly onto the coffee to maintain a steady airflow. The total process takes 16 days, after which the coffee has an approximate humidity of 11%.

    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

  • Guatemala
    Verapaz
    Finca Aurora

    Caturra
    Anaerobic Wet Fermentation

    Juicy & Lush. Strawberry & Peach.

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    Guatemala
    Verapaz
    Finca Aurora

    Preparation
    ?
    Size

    Caturra
    Anaerobic Wet Fermentation

    Juicy & Lush. Strawberry & Peach.

    Country: Guatemala
    Region: Verapaz
    Farm: Aurora
    Variety: Caturra
    Preperation: Anaerobic Wet Fermentation
    Altitude: 1450 mass
    Soil: Clay, Sandy

    Finca Aurora lies in the highlands of Santa Cruz Verapaz near Cobán. In 1887, European immigrants built the farm and started cultivating jute, coffee and sugarcane. Thanks to these commercial activities, the estate prospered. The entire estate covers 120 hectares, with 23 hectares under coffee cultivation.

    Not much changed of the initial infrastructure, until 10 years ago. The entire plantation was renovated with high-quality varieties, new plants and state of the art processing facilities. As from then, Finca Aurora took the direction of high-quality coffee production. The wet mill is built with stainless steel to avoid any flavour contamination in between processing batches.

    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

  • Guatemala
    Santa Rosa
    El Guatalón

    Pacas
    Wet Fermentation

    Apricot, Orange, Hazelnut, Caramel.

    Add to cart

    Guatemala
    Santa Rosa
    El Guatalón

    Preparation
    ?
    Size

    Pacas
    Wet Fermentation

    Apricot, Orange, Hazelnut, Caramel.

    COUNTRY - Guatamala
    REGION - Santa Rosa
    ALTITUDE - 1600 MASL
    VARIETY - Pacas
    PROCESSING - Fully Washed
    PRODUCER - Guillermo Juarez

    El Guatalón is located in Santa Rosa, Guatemala. This farm is currently under the supervision of Guillermo Juarez. Juarez’s paternal grandfather established the first commercial coffee plantation in this region in the early 20’s. Primarily growing only typica and mundo novo, El Guatalón has expanded to other varieties such as pacas and catuai.

    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
    Finca Agua Regada

    Caturra, Castillo, Bourbon, Tabi
    Washed Process

    Peach, Honey, Red Berries

    Add to cart

    Colombia
    Huila
    Finca Agua Regada

    Preparation
    ?
    Size

    Caturra, Castillo, Bourbon, Tabi
    Washed Process

    Peach, Honey, Red Berries

    Region - Huila
    Farm - Agua Regada
    Producer - Martha Ligia Reina
    Altitude - 1700 MASL
    Process - Washed
    Variety - Catarra, Castillo, Bourbon, Tabi

    Martha Ligia Reina and her husband Julio Lopez, first arrived in Pitalito, Huila in 2010 looking for a piece of land and for new opportunities as they were forced to move from their hometown due to the violence. They arrived, purchased Finca Agua Regada in the community of Bruselas, but they knew nothing about coffee nor other products. When they purchased the farm, they met a worker that used to live there. He was the one that taught Martha and Julio to produce coffee. At first, they didn’t dry the coffee on their farm, they sold the wet parchment to cooperatives where they were being paid the market price and the coffee was blended up with the rest of Huilan coffees, without getting any incentive to produce high-quality coffee.

    As the years passed, Martha and Julio asked people and inquired how they could sell their coffee at a better price. That was when they took two samples of coffee to Caravela’s warehouse in Pitalito, which had great results in our cupping lab. Since then, they have had the chance to improve their incomes, and this way, improve their infrastructure, build a better drying station, and improve their coffee trees. This process has had great results in Martha’s life. She is now very well-known for producing great coffee, she has learned and understood many things about the cultivation of coffee that she has used to become better harvest after harvest. For Martha, her secret to producing great coffee is to work with love and passion.

    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
    Yirgacheffe
    Tarekech Werasa Gr1

    Local & Improved Varieties
    Dry Fermentation

    Subtle Citrus, Peach Tea, Blackberry, Toffee Apple

    Add to cart

    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.

    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

  • Panama
    Candela
    Hartmann Estate

    WHITE LABEL RELEASE -
    RARE & UNIQUE
    Gesha
    Washed Process

    Complex acidity. Peach, Apricot & Jasmin

    Add to cart

    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.

    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

    WHITE LABEL RELEASE -
    RARE & UNIQUE
    SL 28
    Yellow Honey

    Mango, red current & floral

    Add to cart

    Costa Rica
    Naranjo
    Finca Chispita

    Preparation
    ?
    Size

    WHITE LABEL RELEASE -
    RARE & UNIQUE
    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

Re-Open 2/2/20

Contact / Wholesale enquires

Email – [email protected]

Dom – 0412397536
Nick – 0432425061

Dawn Patrol Coffee Partners…

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Kangarilla, South Australia