Dawn Patrol Coffee

Finest quality single origin coffee

100% Sustainable & Traceable

[email protected] Kangarilla, South Australia

Buy Current Coffees

[email protected]

  • Cheetah Espresso Blend

    Rwanda Nyarusiza Buf _ 50%
    Ethiopia Jimma Duromina _ 50%

    Red Bourbon
    Mixed Heirloom
    Washed Process

    Syrupy, Toffee, Lime

    Cheetah Espresso Blend

    Preparation
    ?
    Size

    Rwanda Nyarusiza Buf _ 50%
    Ethiopia Jimma Duromina _ 50%

    Red Bourbon
    Mixed Heirloom
    Washed Process

    Syrupy, Toffee, Lime

    DISTRICT - Southern Province
    ALTITUDE - 1,800 - 2000m above sea level
    VARIETY - Red Bourbon
    PROCESSING - Fully Washed
    OWNER - Buf Coffee

    This 100% Red Bourbon coffee was processed at Nyarusiza washing station which is located at approximately 1,743 metres above sea level in the District of Nyamagabe, in Rwanda’s Kamegeri sector. Farmers contributing to the Nyarusiza washing station own farms that are on average 1,800–2,000 metres above sea level.

    REGION - Jimma, Limu
    AREA - Goma, near Agaro
    ALTITUDE - 1,800 - 1,950m above sea level
    VARIETY - Mixed Heirloom
    PROCESSING - Washed

    The Cooperative services producers of one small area (Kebele) called Boto which consists of approx. 1660 residents. The farmers of Duromina grow coffee to generate most of their income, and they also cultivate various food crops and raise animals to further supplement that income. With roughly 730 ha dedicated to coffee, the wet mill processes around 300,000kg of red cherry coffee per season. Farmers cultivate their coffee in small homesteads and on hillsides under the shade of dense canopies provided by indigenous Acacia trees.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    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

  • Toucan Espresso Blend

    Colombian Las Brisas _ 50%
    Peru Fronteras _ 50%

    Caturra, Castillo & Colombia
    Typica, Caturra, Bourbon
    Washed Process

    Full Bodied, Sweet, Berries

    Toucan Espresso Blend

    Preparation
    ?
    Size

    Colombian Las Brisas _ 50%
    Peru Fronteras _ 50%

    Caturra, Castillo & Colombia
    Typica, Caturra, Bourbon
    Washed Process

    Full Bodied, Sweet, Berries

    COUNTRY Colombia
    REGION Tolima
    TOWN Rioblanco
    ALTITUDE 1500-1900m above sea level
    VARIETY Caturra, Castillo & Colombia
    PROCESSING Washed

    The department of Tolima is famous for its steep mountains, abundant water and deep valleys that create the perfect recipe for agriculture. Between those high mountains, wind tends to blow year round up from the Rioblanco River and through the co ee fields filling the air with sweet fragrances. Las Brisas is the Spanish word for Breeze, which sums up what’s like to be a coffee grower in the region.

    COUNTRY - Peru
    REGION - Cajamarca
    ALTITUDE - 1500m - 2100m above sea level
    VARIETY - Typica, Caturra, Bourbon
    PROCESSING - Fully Washed
    OWNER - La Cooperativa Agraria Cafetalera de la Provincia Fronteriza de San Ignacio

    La Cooperativa Agraria Cafetalera de la Provincia Fronteriza de San Ignacio is one of the oldest co ee cooperatives in San Ignacio dating back to February 1969, and boasting of 480 associates throughout the four Districts of La Coipa, Tabaconas, Huarango, and San Igancio. Their values include care for the environment, evidenced by continual Organic certification since 2008.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    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

  • Colombia
    Tolima
    Las Brisas

    Caturra, Castillo, Colombia
    Washed

    Sweet Citrus Acidity, Orange and Peach

    Colombia
    Tolima
    Las Brisas

    Preparation
    ?
    Size

    Caturra, Castillo, Colombia
    Washed

    Sweet Citrus Acidity, Orange and Peach

    COUNTRY Colombia
    REGION Tolima
    TOWN Rioblanco
    ALTITUDE 1500-1900m above sea level
    VARIETY Caturra,Castillo & Colombia
    PROCESSING Washed

    The department of Tolima is famous for its steep mountains, abundant water and deep valleys that create the perfect recipe for agriculture. Between those high mountains, wind tends to blow year round up from the Rioblanco River and through the co ee fields filling the air with sweet fragrances. Las Brisas is the Spanish word for Breeze, which sums up what’s like to be a coffee grower in the region.

    These growers have made great leaps to consistently produce high quality coffee, and continue to seek out ways to improve. They work really hard using techniques like: slow drying with breeze, manual defect removal, specialized tree care, long fermentation processes, picking mature cherries, better beneficios, and investing back into farm infrastructure.

    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

  • Peru
    Cajamarca
    Fronteras Del Peru

    Typica, Caturra, Bourbon
    Washed Process

    Maple, Orange, Sweet Berries

    Peru
    Cajamarca
    Fronteras Del Peru

    Preparation
    ?
    Size

    Typica, Caturra, Bourbon
    Washed Process

    Maple, Orange, Sweet Berries

    COUNTRY - Peru
    REGION - Cajamarca
    ALTITUDE - 1500m - 2100m above sea level
    VARIETY - Typica, Caturra, Bourbon
    PROCESSING - Fully Washed
    OWNER - La Cooperativa Agraria Cafetalera de la Provincia Fronteriza de San Ignacio

    La Cooperativa Agraria Cafetalera de la Provincia Fronteriza de San Ignacio is one of the oldest co ee cooperatives in San Ignacio dating back to February 1969, and boasting of 480 associates throughout the four Districts of La Coipa, Tabaconas, Huarango, and San Igancio. Their values include care for the environment, evidenced by continual Organic certification since 2008.
    CAC Fronteras plays a leading role in the co ee community of Cajamarca, and benefits from controlling their own dry mill in the port-side city of Chiclayo in Northern Perú. Having their own dry mill assures their co ees an e cient export process and has allowed us to select, process, and export microlots in collaboration with the cooperative for the first time this year.
    This year we worked with CAC Fronteras to identify leading associates, develop separate top lots by zone, with a profile distinguishable by intensely varied structures of fruit notes and categories of acidity. Next year or PECA team will work with the technical team at CAC Fronteras to develop a long-term specialty production strategy, and to implement improved drying methods within their farms. We were blown away by the quality we were able to find with Fronteras and we have high hopes for the years to come.

    ORDERS OVER $40 SHIP FOR FREE ( AU ONLY )

    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

  • Equador
    Quito
    Murray Cooper

    Caturra, Bourbon, Typica Mejorada
    Washed Process

    Milk Chocolate, Cherry. Light Florals, Cane Sugar.

    Equador
    Quito
    Murray Cooper

    Preparation
    ?
    Size

    Caturra, Bourbon, Typica Mejorada
    Washed Process

    Milk Chocolate, Cherry. Light Florals, Cane Sugar.

    COUNTRY - Equador
    DISTRICT -Quito
    ALTITUDE - 1580m above sea level
    VARIETY - Caturra, Bourbon, Typica Mejorada
    PROCESSING - Fully Washed
    FARMER - MURRAY BRYAN COOPER & PATRICIA ESCOBAR

    Within the high hills of Nanegal, Murray Bryan Cooper grows Caturra, Typica Mejorada, and Bourbon. This farmer has a long history with both coffee and environmental practices. Born in Kenya to English parents, he moved to Northern Ecuador to become a forest ranger and professional photographer. He's become very well known internationally for his still and action photographs of Andean birds.
    He purchased his farm over 20 years ago, and began growing co ee 5 years ago. Without many resources or guidance, coffees from his first harvest in 2015 were maxing out at 84 points. In 2016, through persistence, effort, and experimentation - he has dialed in his fermentation times / drying practices and consistently produces 86+ lots.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    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

  • Nicaragua
    Dipilto
    Bella Aurora

    Caturra, Maracaturra
    Washed Process

    Red Apple Acidity. Brown Sugar, Fig, Guava.

    Nicaragua
    Dipilto
    Bella Aurora

    Preparation
    ?
    Size

    Caturra, Maracaturra
    Washed Process

    Red Apple Acidity. Brown Sugar, Fig, Guava.

    Country: Nicaragua
    Region: Dipilto
    Variety: Caturra, Maracaturra
    Processing: Washed
    Farmer: LUIS JOAQUIN LOVO GUTIÉRREZ & MARIA DE LOS ANGELES PÉREZ

    Since Luis Joaquin is 13 years old, his father Joaquin started growing co ee at Bella Aurora and, right away, he started connecting with the coff ee world. When his father adquired the farm, he was fortunate to experience beautiful dawns behind the beautiful landscapes. Aurora, besides describing that natural light displayed in the sky every morning, is also the name of Joaquin’s wife. This is why Bella Aurora was the best name to call the farm. In 1958 the farm didn’t have any easy access, so the only way of transporting co ee was walking or on horses.

    After having to leave Nicaragua due to the war, Joaquin came back to Nicaragua in 1991, established in the farm and started growing co ee. Since then, he considers that each year in this journey is completely di eret, each year is full of challenges and adventures. His main incentive to start producing specialty co ee, besides money and better incomes, was to work with the Associación de Café Especial de Nueva Segovia and with Cup of Excellence, which he still does. He say “I always hope that God could give me 48 hours in a day instead of 24 to do all what I want to do.”

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    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

  • Ethiopia
    Sidamo
    Qilenso

    Bourbon, Typica, Heirloom
    Washed Process

    Mandarin Acidity, Apricot, Bergamot

    Ethiopia
    Sidamo
    Qilenso

    Preparation
    ?
    Size

    Bourbon, Typica, Heirloom
    Washed Process

    Mandarin Acidity, Apricot, Bergamot

    COUNTRY Ethiopia
    STATE Southern Oromia
    REGION Sidamo Guji
    ALTITUDE 1,900-2,000m above sea level
    VARIETY Bourbon, Typica, Heirloom varieties
    PROCESSING Fully Washed
    WASHING STATION Qilenso
    FARMERS 550-600 small producers

    Qilenso (pronounced “Kilen-so”) originates from the Killenso area in the Guji zone of Ethiopia’s Southern Oromia State.

    Processed at the privately owned Qilenso washing station (whose name translates to ‘Air’), coffee cherries are produced and delivered daily by 550-600 small producers. The majority of producers farm organically on small plots of land (averaging 0.7 hectares) at 1,900-2000 metres above sea level.

    This coffee is a blend of local varieties collectively known as ‘Ethiopian Heirloom’. All of these varieties are Arabica and most originate from a Typica predecessor, but with wild mutations that result in some exceptional and unique flavour profiles.

    This lot from Qilenso washing station is classified as Grade 1, indicating that only the very best quality coffee cherries from Qilenso have been selected and processed.

    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

  • Ethiopia
    Yirgacheffe
    Alemu Baketo

    Bourbon, Typica, Heirloom
    Washed Process

    Tropical Fruits, Blackberries, Jasmine, Black Tea

    Ethiopia
    Yirgacheffe
    Alemu Baketo

    Preparation
    ?
    Size

    Bourbon, Typica, Heirloom
    Washed Process

    Tropical Fruits, Blackberries, Jasmine, Black Tea

    COUNTRY Ethiopia
    STATE Southern Oromia
    REGION Yirgacheffe Kochere
    ALTITUDE 1,900-2,100m above sea level
    VARIETY Bourbon, Typica, Heirloom varieties
    PROCESSING Fully Washed
    WASHING STATION Alemu Baketo
    FARMERS 650 small producers
    OWNER Abeyot Ageze

    Alemu Baketo (pronounced “Ale-mu Ba-ke-to”) originates from the Kochere ‘woreda’ (administrative region) in Ethiopia’s Gedeo zone of Yirgacheffe.

    Processed at the Alemu Baketo Washing Station these coffee cherries are delivered daily to the Station located near the town of Gedeb by around 650 small holding farmers. These producers farm on small plots of land (averaging 2 hectares in size) located 1,900-2,100 metres above sea level.

    This coffee is a blend of local varieties collectively known as ‘Ethiopian Heirloom’. All of these varieties are Arabica and most originate from a Typica predecessor, but with wild mutations that result in some exceptional and unique flavour profiles.

    This lot is classified as Grade 1, indicating that only superior quality coffee cherries from the Alemu Baketo Mill have been selected and processed.

    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

    Gesha
    Washed Process

    Complex, Elegant. Floral, White Peach.

    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 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
    La Llama

    Java
    Washed Process

    Elegant & Complex. Pineapple, Orange Blossom, Maple Syrup.

    Bolivia
    Caranavi
    La Llama

    Preparation
    ?
    Size

    Java
    Washed Process

    Elegant & Complex. Pineapple, Orange Blossom, Maple Syrup.

    COUNTRY - Bolivia
    PROVINCE - Caranavi
    COLONY - Bolinda
    ALTITUDE - 1,600-1,650m above sea level
    VARIETY - Java
    PROCESSING - Washed
    OWNER - Pedro Rodriguez

    This very special Java micro-lot comes from a new farm called Finca La Llama which was planed in 2015. This is the first year that this farm has harvested, and its production was very small but exceptional quality. It is produced on a small ten hectare farm, located in the ‘colonia’ (settlement) of Villa Asuncion, which lies in a lush, steep mountain valley just outside of the town of Caranavi.

    La Llama is 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.

    La Llama is the highest of all of the farms, sitting at 1,650m above sea level. This high altitude helps to ensure a slow maturation of the cherry because of the stable night-time temperature and mild day temperatures. The slow maturation leads to an increased concentration of sugars in the cherry and bean, which in turns helps to produce a sweeter cup of coffee.

    La Llama is 9.58 hectares in size, 5.24 of which are under coffee. Just to reach the highest point of the farm is an experience in itself. Traveling by 4×4 on the winding roads as the land rises steeply one passes neat and perfectly spaced rows of coffee.

    This very special lot was picked on the 20th 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 40 hours (the water was changed once during this time) and then cleaned and dried on raised beds for 339 hours (14 days) 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 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

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 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 SWEATER (CHEETAH)

    $55

    IN TWO COLOURS.
    FOUR SIZES AVAILABLE

    Colour
    Size

    DAWN PATROL SWEATER (CHEETAH)

    $55 AUD

    DAWN PATROL CURSIVE LOGO & CHEETAH.

  • DAWN PATROL TEE LONG SLEEVE (TOUCAN)

    $45

    IN WHITE WITH BLACK PRINT.
    FOUR SIZES AVAILABLE.

    WHITE

    DAWN PATROL TEE LONG SLEEVE (TOUCAN)

    $45 AUD

    PRINTED DAWN PATROL LOGO & TOUCAN.

  • DAWN PATROL TEE (CHEETAH)

    $35

    IN TWO COLOURS.
    FOUR SIZES AVAILABLE.

    COLOURS
    SIZES

    DAWN PATROL TEE (CHEETAH)

    $35 AUD

    DAWN PATROL CURSIVE LOGO & CHEETAH.

  • Dawn Patrol Tee Shirt (Sloth)

    $35

    IN WHITE WITH BLACK PRINT.
    FOUR SIZES AVAILABLE.

    WHITE

    Dawn Patrol Tee Shirt (Sloth)

    $35 AUD

    PRINTED DAWN PATROL LOGO & SLOTH.

  • 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.

  • 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.

  • 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

Contact / Wholesale enquires

Email – [email protected]

Dom – 0412397536
Nick – 0432425061

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Kangarilla, South Australia