Secure Your Place At The Single Origin Acid Test & The Varietal Cupping.

Disclaimer: Sample only. Actual mice may vary.

We’re hitching our wagon and heading south for this year’s Melbourne International Coffee Expo (MICE).  We’ll be holding workshops on Acid Tastings as well as Varietal Cuppings. We’ll have two special international guests at our stand. Why, we’ll even have the official launch at our stand of ‘The Juggler’; the new benchmark in café milk dispensing systems from Six Simple Machines – more on that coming soon.

It’s all set to happen May 23^rd-26^th, and it’s going to be big. Hope you can read on. Even better, hope you can join us…

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What could be more exciting than truffle season, duck season and the silly season all rolled into one? Cup of Excellence season of course! 

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For starters, right off the bat, can we just say. “Don’t put sugar in your coffee”. You just don’t need it. You probably started adding sugar to your coffee right from the first cup, (I know I did), and have never stopped the practice since. Back in the day I grant you, your coffee probably did need a mask of sweetness to overcome its likely old age, low grade, over roasted and bitter as a jilted lover profile. These days coffee quality has taken gigantic leaps forward in every aspect of production from seed to cup, allowing the natural sweetness of the coffee fruit to shine. But you probably haven’t notice… BECAUSE YOU KEEP LUMPING GREAT SPOONFULS OF SUGAR IN!!! Apologies, I’m just a little bitter. Or, is it saccharin-induced rage I’m experiencing from doing bloody sugar testing for you ingrates? Again, apologies.
So, if yours is the sweet tooth that won’t be swayed, here are our findings on what sugar works best with coffee.

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