Dawn Patrol Coffee

Finest quality single origin coffee

100% Sustainable & Traceable

[email protected] Kangarilla, South Australia

Current Roasts

0
[email protected]

  • Nicaragua
    Dipilto
    Las Marias Estate

    H3
    Natural

    Sweet Strawberries, Sherbert, Plum Finish.

    Nicaragua
    Dipilto
    Las Marias Estate

    Preparation
    ?
    Size

    H3
    Natural

    Sweet Strawberries, Sherbert, Plum Finish.

    Producer: Ramacafe, owned by Hüeck & Ponçon Families
    Farm: Las Marias Estate
    Location: Dipilto, Nicaragua
    Altitude: 1,100-1,300 masl
    Farm Size: 30 Ha
    Annual Rainfall: 1,800mL
    Farm Certifications: Rainforest Alliance/UTZ/Con Manos de Mujer

    The H3 coffee variety is a hybrid of Caturra and Ethiopian Heirloom that was developed at a coffee research laboratory in France, the World Coffee Research (WCR). Gabriela & Henry Hueck started running this farm. In the same year they built rooms for permanent and temporary employees, new kitchen and bathrooms to provide better conditions for them. We decided to give women permanent work throughout the year for all the work on the farm and not only during harvest. Men and women are paid equally. There are 20 permanent workers and 120 temporary workers.

    This coffee is a micro lot and there was only 4 X 69kg bags produced and processed in this manner. These bags are exclusive to Dawn Patrol Coffee.

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

    For Espresso

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

    For Filter

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

  • Bolivia
    Caranavi
    Alasitas Lot 2

    Red Caturra
    Washed Process

    Complex, Elegant. Candy Sweetness, Lychee & Redberries.

    Bolivia
    Caranavi
    Alasitas Lot 2

    Preparation
    ?
    Size

    Red Caturra
    Washed Process

    Complex, Elegant. Candy Sweetness, Lychee & Redberries.

    COUNTRY - Bolivia
    PROVINCE - Caranavi
    COLONY - Bolinda
    ALTITUDE - 1,580m above sea level
    VARIETY - Red Caturra
    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.

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

    For Espresso

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

    For Filter

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

  • Rwanda
    Northern Province
    Mbilima

    Red Bourbon
    Washed Process

    Candied Orange, Maple Syrup, Apricot & Brown Sugar. Black Tea Finish.

    Rwanda
    Northern Province
    Mbilima

    Preparation
    ?
    Size

    Red Bourbon
    Washed Process

    Candied Orange, Maple Syrup, Apricot & Brown Sugar. Black Tea Finish.

    COUNTRY - Rwanda
    PROVINCE - Northern Province
    REGION - Rushashi District, Ruli Sector
    ALTITUDE - 2020m above sea level
    VARIETY - Red Bourbon
    PROCESSING - Fully Washed
    WASHING STATION - Mbilima Washing Station
    FARMERS - 579 of the 1,949 Dukunde Kawa Cooperative members
    OWNER - Dukunde Kawa Cooperative
    AWARDS - Cup of Excellence 2010, 2011, 2012, 2013, 2014, 2015

    This beautiful coffee comes from the Mbilima washing station which is owned by the Dukunde Kawa Cooperative. The washing station is located in the rugged Northwest in the town of Musasa, at around 2,020 metres above sea level, making it one of Rwanda’s highest washing stations. Close to the famous Virunga (Volcanoes) National Park, this part of the world has the mineral-rich soil and lush environment that are well-suited to specialty coffee.

    By Rwandan standards, the Mbilima washing station is quite small, representing only 400 local producers in the area. Four permanent staff and 92 seasonal workers are employed by the washing station—of whom 95% are women. Quality control and day to day operations are overseen by Jon Bosco Habimana, who has been the Wet Mill Manager since 2012.

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

    For Espresso

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

    For Filter

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

  • Kenya
    Embu
    Kangunu

    SL 28 / SL 34
    Washed Process

    Juicy, Sweet Raspberries. Black Tea Body With a Crisp Apple Finish.

    Kenya
    Embu
    Kangunu

    Preparation
    ?
    Size

    SL 28 / SL 34
    Washed Process

    Juicy, Sweet Raspberries. Black Tea Body With a Crisp Apple Finish.

    Kangunu factory
    Kagaari South FCS Embu, Kenya
    Area - Embu County
    Nearest town - Runyenes
    Altitude - 1600 masl
    Number of farmer members - 2600

    Found in the Eastern Province of Kenya, Kangunu is located in slopes of Mount Kenya, an area well known for producing some of the best coffees coming out of Kenya. Being the second highest peak in Africa, the Mt Kenya creates an elevation prime for production of specialty coffee. Established in 1966, it is a member of the Kagaari South Farmers Cooperative Society.

    Temperature ranges from 12 to 25 degrees celsius year round, with a bimodal rainfall about 1600mm per year. Production happens once from March to June, and once from October to December. The average smallholder farm size is less than an hectare with half an acre planted in coffee for an average of 250 trees per farmer.

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

    For Espresso

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

    For Filter

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

  • Guatemala
    Huehuetenango
    La Maravilla

    Pache, San Ramon
    Bourbon
    Washed Process

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

    Guatemala
    Huehuetenango
    La Maravilla

    Preparation
    ?
    Size

    Pache, San Ramon
    Bourbon
    Washed Process

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

    Country: GUATEMALA
    Region: Huehuetenango
    Variety: Pache, San Ramon & Bourbon
    Processing: Washed
    Farmer: Mauricio Rosales

    Mr. Mauricio Rosales and his father Guillermo Rosales bought a piece of land that made up nearly 22 hectares in 1997 and started the coffee plantation from very little, planting only 1.21 hectares at that time with plants donated by their neighbors. Lack of electricity, structures (including roads) and limited economic resources made the beginning of the coffee dream even more challenging them. Guillermo, the father, led the agricultural care while Mauricio took the administrative role, responsibilities that they shared until 2005 when Mr. Guillermo passed away at the age of 82. In 2008 Mauricio started construction on a more equipped infrastructure to keep the production and processing stable, while also keeping the capacity and quality under control.
    Mauricio now works hand in hand with his son Luis who is studying agriculture and introducing more sustainable agronomical practices. They are also about to install solar panels to run the wet mill.

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

    For Espresso

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

    For Filter

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

Brewing Guide

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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

Merchandise

0
[email protected]

  • Dawn
    Patrol
    Cup

    $45

    hand-crafted
    and made in
    south australia

    Dawn Patrol Cup

    $45 AUD

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

  • Dawn
    Patrol
    Sweater

    $55

    in two
    colours and
    four sizes

    Colour
    Size

    Dawn Patrol Sweater

    $55 AUD

    Screen printed Dawn Patrol sweater.

  • 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.

  • Cup-One
    Moccamaster

    $350

    shipping free
    in australia

    Cup-One Moccamaster

    $350 AUD

    Cup-One

    The latest innovation and addition to the Moccamaster Family. It brews directly into the cup and produces one cup of coffee. The machine comes with two porcelain cups and a box of 80 size #1 filters

    Available in matt black

    Brew time 4-6 minutes
    Aluminium housing
    Illuminated on/off switch
    Copper boiling element with double safety guard
    Automatically switches off after brewing

    Handmade in The Netherlands.

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 11th JUNE & 18TH JUNE

Contact / Wholesale enquires

Email – [email protected]

Dom – 0412397536
Nick – 0432425061

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Kangarilla, South Australia