Dawn Patrol Coffee

Finest quality single origin coffee

100% Sustainable & Traceable

[email protected] Chandlers Hill, South Australia

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[email protected]

  • Cheetah Espresso Blend

    Ethiopia Worka Chalbessa _ 70%
    Kenya Chania Estate _ 30%

    Bourbon

    Wet Fermentation _ 70%
    Wet Fermentation _ 30 %

    Currants, Stone Fruits, Caramel & Honey

    Add to cart

    Cheetah Espresso Blend

    Preparation
    ?
    Size

    Ethiopia Worka Chalbessa _ 70%
    Kenya Chania Estate _ 30%

    Bourbon

    Wet Fermentation _ 70%
    Wet Fermentation _ 30 %

    Currants, Stone Fruits, Caramel & Honey

    Country: Kenya
    Region: Thika
    Farm: Chania Estate
    Variety: French Mission Bourbon (AB)
    Altitude: 1525 MASL
    Fermentation : Wet
    Owner : Boyce Harries

    Harries Coffee comes from two coffee Estates farmed by the Harries family since the early 1900s. Located in Kenya’s central province, Chania Estate and Oreti Estate are at an altitude of 5,000ft and 5,200ft respectively, on deep, red, volcanic soils.

    The Estates experience two rainfall seasons producing an annual average of 30-35 inches annually and a mean average daily temperature range of 22-28C.

    The two Estates both border the Chania River and also have water storage in the form of a dam and reservoirs and nearly 200 acres combined of indigenous, planted and riparian forest, to encourage bird-life and wild-life.

    Country: Ethiopia
    Altitude: 2100-2350 masl
    Region: Yirgacheffe
    Process: Wet Fermentation
    Variety: 74110, 74112, 74165 + Kurume

    Hand-picked coffee cherries are taken directly from farm to coffee processing sites for sorting out under ripe, overripe and insect/pest damaged cherries. Only well ripen red cherries remain for pulping using a locally made washed coffee processing machine called Agard. Immediately after pulping, coffee is soaked under water for 48 hours to undergo wet fermentation. During this period, water is changed every 24 hours. This round of fermentation is completed after confirming that the mucilage is completely removed through washing the parchment coffee using clean water. Lastly, clean parchment coffee is transferred to a soaking tank and stays there under water briefly (2-4 hours). The coffee is then transferred to a skin drying stage where stirring the parchment coffee around is carried out by hand under shade. This process usually lasts from 2-4 hours in the morning.

    Skin drying is immediately followed by the final main drying stage. In this final phase, parchment coffee is transferred on to a raised drying bed where it stays for 10 days till the bean moisture level reaches 10.0-10.5%. In the meantime, to maintain uniform drying among beans, the parchment coffee is set under the sun for two hours in the morning between 8:00 and 10:00 AM. To prevent the coffee from the hottest hours of the day, the parchment coffee is covered with nylon mesh and plastic between 11:00AM and 3:00 PM. In the afternoon, the parchment coffee is uncovered for another two hours between 3:00 PM-5:00 PM. This is a routine practice carried out throughout the main parchment coffee drying period.

    Our coffees are roasted for either filter or espresso, suited to particular brew methods. Generally if you add milk to your coffee please select espresso roast.

    For Espresso

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

    Our filter roast is a lighter roast which suits being drunk black and brewed with the following :

    For Filter

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

  • Toucan Espresso Blend

    Brazil Fazenda California _ 70%
    Mexico Veracruz_ 30%

    Catuai, Caturra

    Wet Fermentation _ 50%
    Wet Fermentation _ 50%

    Chocolate, Dried Apricot & Raisin

    Add to cart

    Toucan Espresso Blend

    Preparation
    ?
    Size

    Brazil Fazenda California _ 70%
    Mexico Veracruz_ 30%

    Catuai, Caturra

    Wet Fermentation _ 50%
    Wet Fermentation _ 50%

    Chocolate, Dried Apricot & Raisin

    Country: Brazil
    Farm : California
    Altitude: 750 MASL
    Variety: Red Catuai
    Fermentation Process: Double Fermentation
    Owner : Luis Rodriguez

    Fazenda California, owned by Saldanha family, is located in the Brazilian subtropical region of the so-called Norte Pioneiro do Parana. This region is characterized by being the area adjacent to southern Brazil able to develop coffee plantation without the low temperatures of the winter period which hinder production. The coexistence of volcanic soils of high fertility, good distribution of rainfall throughout the year and the binomial established between its average elevation of 750 meters and latitude 23ºS result in a micro climate with average annual temperature of 20ºC, four well defined seasons and a wide temperature range. This in turn creates the ideal environment for the development of the highest quality arabica coffee lots.
    In 2004, the family Saldanha Rodrigues acquired the farm. Being a visionary, the entrepreneur, Dr. Paulo Cesar Saldanha Rodrigues who always said that "You can always do things better," a new cycle of coffee plantation was then started on the property. A tragic plane crash at the end of 2004, prevented Dr. Paulo to see the accomplishment of his dream. However, the project for production of specialty coffees on the property was led ahead. Luiz Saldanha and Flavia Saldanha, studied agronomy at ESALQ/USP, the top Brazilian agricultural university, and continued to pursue that dream. Today, the farm has 100% of its coffee production renewed. Its structures and production processes, harvesting, wet mill, drying, storage and dry mill were upgraded and a management system of sustainable production was then set, adapting the property to the highest levels of the globalized market demand. Nowadays, with the mission of 'producing high quality coffee for the consumer, society and the environment', this husband and wife duo share the same love for coffee quality and dream of extending this passion for the next generation. Heloisa and Maria, their daughters, live in this beautiful "terroir" and will be the ones to continue the family tradition.

    Country: Mexico
    Farm: Ixhautlan
    Altitude: 1450 MASL
    Region: Veracruz
    Variety: F1
    Process: Mossto Fermentation Profile

    IIxhuatlán del café is the processing centre of the Santuario Project Mexico. It is a fully integrated facility, with wet and dry mills, greenhouses and drying areas, coffee garden, laboratory and a warehouse all dedicated to achieving quality excellence.
    The Ixhuatlán centre works with small producers from Veracruz to produce and isolate only the most exceptional lots, which are then processed under the watchful eye of the expert processing managers of the Santuario project.
    To achieve consistently high quality, the focus begins on the farms. Brix measurements, selective picking, meticulous cleaning and cherry sorting are all factors that are closely considered before cherries are delivered to the centre. Cherries are picked at varying stages of ripeness depending on the processing method they are undergoing in order to control and maximise the final quality of the coffee.
    In the centre itself, all aspects of the post harvest are closely monitored and controlled. The state of the art facilities are incredibly clean, allowing the processing managers to precisely control each stage of fermentation. Each lot is slowly shade dried on African beds, with fans and extractors used to maintain absolute temperature and humidity stability through the drying process. The final result is an incredibly clean and stable coffee with great clarity and a long finish.

    The cherries are first harvested once they are above 25 brix, then they are soaked in water for 4 hours. The initial fermentation is 42 hours with Mossto. Then the coffee is depulped leaving 5% of the mucilage remaining around the seeds before undergoing a second fermentation with mossto for 22 hours. Afterwards, the cherries are sun dried and left to rest on African beds for 18 days. The final humidity stabilization occurs after 5 days under shade, until finally the coffee is stored in grain pro bags.

    Our coffees are roasted for either filter or espresso, suited to particular brew methods. Generally if you add milk to your coffee please select espresso roast.

    For Espresso

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

    Our filter roast is a lighter roast which suits being drunk black and brewed with the following :

    For Filter

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

  • Mexico
    Guadalupe Zaju
    Santuario Project

    F1
    Citrus Sweetness
    Anaerobic Fermentation

    Red Apple, Lychee & Orange

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    Mexico
    Guadalupe Zaju
    Santuario Project

    Preparation
    ?
    Size

    F1
    Citrus Sweetness
    Anaerobic Fermentation

    Red Apple, Lychee & Orange

    State: Veracruz
    Region: Ixhuatlán (Triunfo Reserve, Chiapas)
    Variety: F1
    Processing: Anaerobic Fermentation ( Citrus Sweetness )
    Crop Year: 2022
    Established: 2018
    Altitude: 1450 MASL
    Origin type: Centralised wet mill

    Ixhuatlán del café is the processing centre of the Santuario Project Mexico. It is a fully integrated facility, with wet and dry mills, greenhouses and drying areas, coffee garden, laboratory and a warehouse all dedicated to achieving quality excellence.
    The Ixhuatlán centre works with small producers from Veracruz to produce and isolate only the most exceptional lots, which are then processed under the watchful eye of the expert processing managers of the Santuario project.
    To achieve consistently high quality, the focus begins on the farms. Brix measurements, selective picking, meticulous cleaning and cherry sorting are all factors that are closely considered before cherries are delivered to the centre. Cherries are picked at varying stages of ripeness depending on the processing method they are undergoing in order to control and maximise the final quality of the coffee.
    In the centre itself, all aspects of the post harvest are closely monitored and controlled. The state of the art facilities are incredibly clean, allowing the processing managers to precisely control each stage of fermentation. Each lot is slowly shade dried on African beds, with fans and extractors used to maintain absolute temperature and humidity stability through the drying process. The final result is an incredibly clean and stable coffee with great clarity and a long finish.

    The cherries are first harvested once they are above 25 brix, then they are soaked in water for 4 hours. The initial fermentation is 42 hours with Mossto. Then the coffee is depulped leaving 5% of the mucilage remaining around the seeds before undergoing a second fermentation with mossto for 22 hours. Afterwards, the cherries are sun dried and left to rest on African beds for 18 days. The final humidity stabilization occurs after 5 days under shade, until finally the coffee is stored in grain pro bags. With this process, the PH levels of the coffee are lowered to acidic levels to find the citrus flavors.

    Our coffees are roasted for either filter or espresso, suited to particular brew methods. Generally if you add milk to your coffee please select espresso roast.

    For Espresso

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

    Our filter roast is a lighter roast which suits being drunk black and brewed with the following :

    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
    Sierra Madre

    Bourbon, Catuai, Caturra
    Wet Fermentation

    Blackberry, Apple & Milk Chocolate

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    Guatemala
    Huehuetenango
    Sierra Madre

    Preparation
    ?
    Size

    Bourbon, Catuai, Caturra
    Wet Fermentation

    Blackberry, Apple & Milk Chocolate

    Country: Guatemala
    Region: Huehuetenango
    Farm: Union Cantinil
    Variety: Bourbon, Catuai, Caturra
    Altitude: 1700 MASL

    Thanks to the region’s unique location that brings it hot air from the west and cool air from the north, farms in Huehuetenango are able to cultivate coffee at heights that often exceed 2,000 meters above sea level. These conditions help produce the dazzling acidity and lively fruit notes so beloved in coffees from the region and the subtropical and humid climate contributes to the coffee beans' beautiful appearance and uniform maturation.

    Due to its remoteness, most producers in Huehuetenango process their own coffee. Luckily, an abundance of streams and rivers in the region makes Fully washed processing more accessible.

    Farmers selectively hand pick cherry and pulp it on their farms, usually with small hand-powered or electric drum pulpers. Cherry is dry fermented for 24 to 72 hours. The high altitude means cooler weather, which often extends fermentation time.

    After fermenting, parchment is agitated to remove remaining mucilage and washed with clean water. All water used during pulping and washing will be filtered – usually through earthen holes – so that the organic solids do not contaminate local waterways.

    Farmers typically lay parchment to dry on raised beds that are stacked on top of each other to maximize space. Patios are also frequently used.

    Our coffees are roasted for either filter or espresso, suited to particular brew methods. Generally if you add milk to your coffee please select espresso roast.

    For Espresso

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

    Our filter roast is a lighter roast which suits being drunk black and brewed with the following :

    For Filter

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

  • Colombia
    Cauca
    Santuario Gesha

    Gesha
    Yellow Honey Co2 Fermentation

    Floral, Citrus & Red Cherry

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    Colombia
    Cauca
    Santuario Gesha

    Preparation
    ?
    Size

    Gesha
    Yellow Honey Co2 Fermentation

    Floral, Citrus & Red Cherry

    Country: Colombia
    Region: Cauca
    Farm: Santuario
    Variety: Gesha
    Preperation: Yellow Honey Fermentation
    Altitude: 1850-2050 masl
    Producer: Camilo Merizalde

    Cherries are harvested above 22ô brix's. Cherries are soaked in water for 2 hours. Initial anaerobic cherry fermentation for 6 hours with Mossto.Wet milling process leaving 45 % of Mucilage. Coffee is sun dried on African beds for 20 days until humidity is 10.5%. Final humidity stabilization for 5 days inside a warehouse, then coffee is finally stored on grain pro bags. After the final stabilization of 8-10 days, coffees are cupped and lots organized.

    Our coffees are roasted for either filter or espresso, suited to particular brew methods. Generally if you add milk to your coffee please select espresso roast.

    For Espresso

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

    Our filter roast is a lighter roast which suits being drunk black and brewed with the following :

    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
    El Cerro

    Gesha
    Wet Fermentation

    Cola, Lychee & Vanilla & Floral

    Add to cart

    Peru
    Cajamarca
    El Cerro

    Preparation
    ?
    Size

    Gesha
    Wet Fermentation

    Cola, Lychee & Vanilla & Floral

    Country: Perú
    Departament : Cajamarca Province : San Ignacio
    District : Chirinos
    Otra Referencia : Sector La Palma MASL: 1800-2000

    Efrain’s farm is located right outside of the village of El Corazón, in Northwest Peru. The farm, which he started in 2005, is filled with mostly Yellow Caturra variety outside of his prize winning Geisha. All his coffee is carefully harvested, processed, and dried right outside his family home.

    In 2005 he bought a plot of land in the upper part of the village, the heart of Chirinos. Efrain began installing half a hectare of coffee of the caturra variety. In 2007 he installed another half hectare more of the same variety and in 2009 installed another hectare more, counting at present with 2 hectares of coffee in production. The plot is named Cerro (Cerro means mountain), because it is located in an area where there are many natural forests. The organization Cenfrocafe has been part of this history since 2007 as it began to provide training and technical assistance and discovered that El ECerro had great potential for specialty coffees. The support of the organization has allowed him to always be in the top positions in internal competitions organized by Cenfrocafe. Efrain is a past COE (Cup of Excellence) winner. In 2017 Efrain's coffee scored a whopping 90.61 COE score!

    Type of Soil: FRESH AND ARCILLOS LOOSE LAND Temperature / average climate: 24° C
    Average rainfall: 100 LTS PER SQUARE METER PER YEAR Types of shade: CURVED LEVEL
    Shade density: 30% SHADE OF HUABAY LAUREL
    Crop Conditions: MANUAL
    Flora and Fauna Types Present:
    FLORA: PRESENCE OF ROMEROS, CEDRÍO ETC
    FAUNA: GUATARACOS, PARROTS, SAUCES, SAUCES, VEGETABLES, ETC Fertilization Methods: HALF MOON
    Applications of herbicides: NON.
    Organic: Yes
    Environmental conservation practices: HONEYWATER HANDLING, WASTE MANAGEMENT, ORGANIC AND INORGANIC, CONSERVATION OF NATURAL FORESTS Processing Type: WET BENEFIT.
    Type of Fermentation: TANK

    Our coffees are roasted for either filter or espresso, suited to particular brew methods. Generally if you add milk to your coffee please select espresso roast.

    For Espresso

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

    Our filter roast is a lighter roast which suits being drunk black and brewed with the following :

    For Filter

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

  • Kenya
    Kirinyaga
    Muburi

    SL28 , R11
    Wet Fermentation

    Berry soda, Blackcurrants & Caramel

    Add to cart

    Kenya
    Kirinyaga
    Muburi

    Preparation
    ?
    Size

    SL28 , R11
    Wet Fermentation

    Berry soda, Blackcurrants & Caramel

    COUNTRY - Kenya
    PROVINCE - Muburi Coffee Factory
    ALTITUDE - 1600 masl
    VARIETY - SL 28, R11

    Muburi Coffee Factory is part of the Rwama Coffee farmers Society, consisting of 1,200 active farming members. It was established in 1964 and rests on a 7 acres piece of land serving Gituga, Kiangoro, Muburi and Kagukuma Villages.
    The factory has coffee cherry catchment and washing station in the area where local farmers who are members of the cooperative, delivery coffee cherry for regional bulking. The coffee cherry is hand sorted, washed, fermented, and laid out on raised beds to dry where it is hand sorted for defects again.
    The main varieties of coffee grown are SL-28 and Ruiru 11, with SL-28 accounting to 99% of all coffee produced while Ruiru 11 accounts to 1 % of all production. The factory is receiving assistance from our partner Coffee Management Services (CMS).

    Demonstration plots are planted at the factory to reinforce the best practices taught throughout the year. After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp – known as the wet processing method. Wastewater is discarded in soaking pits, and is also recirculated for conservation.
    The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total.

    Our coffees are roasted for either filter or espresso, suited to particular brew methods. Generally if you add milk to your coffee please select espresso roast.

    For Espresso

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

    Our filter roast is a lighter roast which suits being drunk black and brewed with the following :

    For Filter

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

  • Mexico
    El Tucan
    DECAF

    Catuai, Typica
    Mountain Water
    Decaffeination

    Cooked Apple, Butterscotch & Milk Chocolate

    Add to cart

    Mexico
    El Tucan
    DECAF

    Preparation
    ?
    Size

    Catuai, Typica
    Mountain Water
    Decaffeination

    Cooked Apple, Butterscotch & Milk Chocolate

    Region - Chiapas
    Harvest - Jan - April
    Altitude - 1600 MASL
    Fermentation - Wet, Mountain Water Decaffeination
    Variety - Catuai & Typica

    In the state of Chiapas you find Mexico ́s largest and oldest coffee producing regions, some farms can look back on a history record of more than a hundred years. With the influence of the Atlantic Ocean on one side and the Pacific Ocean on the other side, the mountain slopes of the Sierra Madre Chiapas crosses the region dividing the state and creating various special microclimates.
    This coffee is decaffeinated using the Mountain Water Process which involves sourcing natural mountain water from Pico De Orizaba (one of the largest mountains in Mexico). The coffee is soaked and washed in clean water numerous times and then the water is passed through a caffeine filter before being re-introduced to the coffee. This natural process leaves a full flavoured coffee without any chemical residue.

    Our coffees are roasted for either filter or espresso, suited to particular brew methods. Generally if you add milk to your coffee please select espresso roast.

    For Espresso

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

    Our filter roast is a lighter roast which suits being drunk black and brewed with the following :

    For Filter

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

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

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.

Chandlers Hill, South Australia

Equipment / Merchandise

[email protected]

  • Umeshiso Spoon

    $15

    THE LITTLE DIPPER: RAINBOW (SINGLE)

    Umeshiso Spoon

    $15 AUD

    The Little Dipper is 6.4″ long, dishwasher safe, and made of stainless steel with electroplated coating. It has a solid weight, a compact handle, and a deep bowl.

  • Umeshiso Spoon

    $25

    THE MINI DIPPER: GOTH BLACK (SIX PACK)

    Umeshiso Spoon

    $25 AUD

    The Mini Dipper is 4.25″ long, dishwasher safe, and made of stainless steel with electroplated coating.

  • Filter mug - 350ml

    $65

    Handmade In SA by Ashlee Hopkins

    Filter mug - 350ml

    $65 AUD

    Designed to be used for filter coffee. Each one is unique and has its own markings. Stamped with our own Dawn Patrol sloth.

  • Espresso / Flat white Cup 150ml

    $55

    Handmade in SA by Ashlee Hopkins

    Espresso / Flat white Cup 150ml

    $55 AUD

    Designed to be used for espresso or a small flat white. Each one is unique and has its own markings. Stamped with our own Dawn Patrol sloth.

  • Kinto Pitcher - Clear

    $30

    Kinto Pitcher - Clear

    $30 AUD

    Kinto 600ml Clear Pitcher

  • Kinto Pitcher - Amber

    $60

    Kinto Pitcher - Amber

    $60 AUD

    Kinto 600ml Amber Glass Pitcher.

  • Pullman Nexus pro Tamp

    $180

    Specialty crafted coffee tamp

    Pullman Nexus pro Tamp

    $180 AUD

    Pullman Nexus Pro base with Blackwood handle

  • 1Zpresso K-Plus Manual Coffee Grinder

    $350.00

    Conical burr grinder designed for both espresso and filter grinding

    1Zpresso K-Plus Manual Coffee Grinder

    $350.00 AUD

    1Zpresso K-Plus Coffee Grinder is a manual, high precision, conical burr grinder designed for both espresso and filter grinding. It features an external grind size adjustment ring, 48mm stainless steel conical speciality burrs for an amazing coffee every time.

    A precision crafted K-plus grinds for a consistent grind regardless of whether it is for an Espresso Machine or manual brewing, and has an impressive heptagonal burr design. There is an External Grind Size Adjustment Ring with 90 audible clicks.

    1 x 1Zpresso K-Plus Manual Coffee Grinder
    Cleaning brush
    Cleaning blower
    Anti-slip rubber
    1Zpresso Travel Case

  • Fellow Clyde Stove Top Kettle

    $170

    Fellow Clyde Stove Top Kettle

    $170 AUD

    Meet Clyde, a sleek update to a stovetop staple. High-grade stainless steel for the best build quality, a large 1.7 litre boiling capacity, and a two-tone harmonic whistle for a unique alert.

    Features:

    - Large 1.7L Boiling Capacity

    - Good for tea, cupping, french press, and serving crowds.

    - Two-tone harmonic whistle.

    Specifications:

    - 301 18/8 stainless steel body
    - Silicone wrapped handle
    - Compatibile with electric, gas, and induction safe.

    Cleaning: Wash with warm soapy water. Do not use abrasive soaps, cleansers or scouring pads. Not dishwasher safe

  • Xiaomi Electric Smart Water Kettle

    $160

    Xiaomi Electric Smart Water Kettle

    $160 AUD

    Main Features:
    1.5L water capacity.
    304 Stainless Steel Inner Layer – Standard food-grade stainless steel, rust-free, anti-scaling, odorless, easy to clean.
    Anti-scalding Double Layers – With the hollow insulation layer between inner and outer layer, it provides more heat insulation to protect you from scalding.
    It can be remote controlled via your Xiaomi smart home APP, everything in on your hand.
    Constant temperature control time can be up to 12hours.
    360 degree swivel power base provides durable use and convenience.
    Triple security protection: Prevent electric shock, no electric leakage and auto power off.

    Specifications:
    Voltage: 220V
    Power: 1800W
    Frequency: 50Hz
    Capacity: 1.5L Specification

  • Timemore Black Mirror 2 Coffee Dual Sensor Scale

    $250.00

    A Scale and drip stand together!

    Timemore Black Mirror 2 Coffee Dual Sensor Scale

    $250.00 AUD

    Dimension - 20*13.5*24.5cm
    Weight - 605g
    Measure Range - 0.5g-1000g-2000g
    Accuracy - 0.1g 0.001s
    Unit - g
    Battery - 2300mAh

    A Scale and drip stand together! Timemore's Black Mirror smart scale uses dual sensors to calculate your extraction. There are two sensors on the dripper: one shows you the total weight, the other shows coffee and water weight.

  • Tricolate brewing device with 100 filter papers

    $75.00

    The Tricolate device has a number of innovative features that separates it as the most advanced filter coffee brewer yet.

    Colour

    Tricolate brewing device with 100 filter papers

    $75.00 AUD

    For the best heat stability and durability the device is made from Tritan® plastic. Tritan® doesn’t contain BPA, BPS or any other bisphenols. It is a clear plastic that retains its colour and gloss even after hundreds of dishwasher cycles. The device is injection moulded in Australia.

  • 100 paper filters for Tricolate

    $17.50

    100 paper filters for Tricolate

    $17.50 AUD

    Laboratory grade filter paper

    The German manufactured paper delivers a more consistent pore structure. With a smaller filter size than other devices you get less paper taint in your coffee.

  • GIFT VOUCHER FOR DAWN PATROL COFFEE

    $30

    GIFT VOUCHER FOR DAWN PATROL COFFEE

    $30 AUD

    A gift voucher for someone who has a coffee obsession

Chandlers Hill, 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.
Chandlers Hill, South Australia

Our Cellar Door

[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.

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.

The Dawn Patrol Coffee roastery is now at 59 Grants Gully Road, Chandlers Hill 5159

The roastery merch & coffee store ( north end of warehouse ) is open Monday – Thursday 8:00 – 4:00pm 

Cellar door ( south end of building ) is open Friday, Saturday & Sunday 8:00 – 4:00pm ( No bookings needed )

Private tastings are available in the roastery on the last Sunday of every month 9:00 – 3:00pm – No bookings are needed and admission is $15 a head to be paid at cellar door. You will be guided through 5 different coffees across both filter and espresso.

Contact / Wholesale enquires

Email – [email protected]

Please don’t call these numbers unless necessary. Thanks !

Dom – 0412397536
Nick – 0432425061

Dawn Patrol Coffee Partners…

Chandlers Hill, South Australia