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International Coffee Day

The Paradox team chatted to Nine News Gold Coast about all things brew related and shared how we’re celebrating International Coffee Day!

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NEW: AMAZING AFRICAN SINGLE ORIGINS

We’re excited to share with you two amazing coffees from one of the best coffee-producing continents in the world, Africa!

We have rarely featured a washed co­ffee for filter brewing, and could not go past this lovely citric ETHIOPIA URAGA TOME GR1 from Guji. With flavours of lime, chocolate and lemon, it’s absolutely special in every way.

Sourced from one of the best coffee processers in Burundi, our BURUNDI NYAMASO GR1 is a glorious espresso roast with subtle fruit flavours and a delicious balanced sweetness.

Watch the clips below to learn more about these origin coffees from our Training Manager, Melita, and visit our online shop to get yours today!

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Coffee trends | Paradox featured in Convenience World magazine

Paradox Head Roaster Paul Golding shares insights on roasting trends, the evolution of coffee blends and the Future of flavour in this month‘s issue of Convenience World magazine. This is an extract.

By Emily Devon

  According to Head Roaster at Paradox Coffee Roasters Paul Golding the flavours and aromas created within are derived from compounds that are present in the green beans and chemically altered by heat driven reactions during the roasting process.

“The coffee variety growing environment and processing method all contribute to the menu of sugars, carbohydrates and nitrogen compounds present in green coffee which lay foundation for the coffee’s final flavour,” he said.

This means the flavour of coffee comes down to the process by which it is made.

Roasting trends

Just reading the words ‘roast trends’ is enough to send a waft of hot coffee bean scent through my nose. “The trend in coffee blends over the last year or so has been mainly in style and roast philosophy rather than preferred origins,” Mr Golding said.

It doesn’t take much to realise that a visit to the local cafe is a luxury loved by many – with so many of us becoming self-proclaimed ‘foodies’ and ‘coffee connoisseurs’ via social media.

“The demand is now from café owners and consumers pushing back to safer ground with stronger, simpler and more comforting coffee blends,” Mr Golding said.

So what are the flavours that café owners and consumers are mostly chasing?

“The most popular styles we sell present as either caramelly and rich or crisp and fruity  but both need to be strong and milk focused,” Mr Golding said.

Although as mentioned, origins seem not to be a major factor compared with style and roast philosophy, Mr Golding notes that origins including Brazil, Indonesia, India and parts of Central America are in demand for the creation of rich spicy caramelly blends while Colombia and east African sources such as Kenya, Ethiopia and and Tanzania are the go-to origins for more fruity crispy styles

I wondered, when beginning to research shows this topic, if flavour preference has anything to do with age, or other demographic segments.

Mr Golding explains: “flavour preference is such a unique individual trait, it’s risky to draw broad assumptions”.

However, similarities can be drawn between consumers’ coffee preferences and the flavours they may enjoy more, he adds.

“People from a background where black coffee is the norm will usually prefer the more fruity acid driven flavours, while those [who] may have grown up with instant or milk-based espresso often prefer the rounder, more caramelly style,” Mr Golding said.

The future of flavour

Predictions are an increased demand in the niche market for new processing methods. In the blend market, there’ll be increasing demand for quality and convenience, rather than substantial change in flavour. In the convenience segment, this would affect espresso capsules, not booming in popularity, where environmentally friendly and fresher, tastier options will succeed. 

Research shows clearly that environment affects perception of flavour, and there are ample examples of this in the food and beverage industry. Coffee outlets that focus on providing a better experience for their customer will consistently receive more positive feedback on flavour and greater sales through increased loyalty, especially following the large-scale re-evaluation of priorities during COVID-19. 

  Go to Convenience World to read the full published article.

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4 Errors Coffee Shops Make That Impact Coffee Quality

Brewing great coffee every single day means taking care of your beans and your machine. Here are the 4 errors coffee shops make that impact coffee quality, as featured in THE PERFECT DAILY GRIND.

by Paul Golding, Paradox Head Roaster

As a coffee shop owner, customers will rely on you to serve them great coffee every single day. While buying the right beans is a great way to start, how you look after your coffee is just as important.

Coffee changes from the minute it’s roasted to the second it’s drunk. There are a number of factors that affect how your coffee will taste when brewed. This is why you have to do everything you can to control and maximise its quality.

Here are four common errors coffee shops make that can impact coffee quality – and how you can avoid making them.

ERROR #1 – STORING YOUR COFFEE INCORRECTLY 

Coffee should be stored in a dark, dry, and cool area where it won’t be disturbed. Billy Toskas is the owner of Billy’s Bar Espresso in Maroubra, Sydney, and as his coffee shop goes through 150kg of coffee weekly, he’s aware of how important storage is for roasted coffee.

He stores his coffee in one-way valve bags which are kept in an underground room at a stable temperature. Billy says: “We never keep the bags where they can be exposed to the sun or the heat from the kitchen gear. This just overheats the coffee; it can get oily, and develop flat, baked flavours.”

How you store your coffee may also change as the weather does. For example, in Sydney, there can be significant temperature fluctuations between the summer and winter, which impacts how Billy stores his coffee. “We started resting the coffee for two weeks before use instead of one in colder weather. We noticed that when it’s cold, the coffee starts brewing like it’s way too fresh if we only rest it for five to seven days.”

However, not all coffee shops will have access to dedicated, temperature-controlled storage space. If you don’t, then it’s important that you just keep your coffee away from exposure to extreme heat, cold, moisture, and sunlight. I’ve seen coffee shops experiencing coffee quality issues and tracing the problem back to storing the coffee in a hot van, near a kitchen cooking area, or in a cupboard next to a heater. Avoiding such conditions will be easy enough for most coffee shops.

ERROR #2 – NEGLECTING DAILY EQUIPMENT MAINTENANCE

Coffee shop espresso machines are complex pieces of equipment. That’s why regular maintenance is so important. Not only will this help you to avoid costly repair visits from technicians, your equipment will also last longer.

Paul Martin is the Technical Manager at United Supplies in Sydney, a business that supplies and maintains espresso equipment. He says: “The number one cause of espresso machines breaking down is lack of basic maintenance. The 5000th shot you brew should be as good as the first, provided the machine is well taken care of.”

He recommends combining expert care with day-to-day staff care. While the servicing and parts replacement dates for every machine will differ, Paul says a technician should inspect, clean, or replace the machine’s shower screens, group heads, seals, steam wand, grinder blades, and grinding chamber twice a year. He adds that the machine’s boiler safety parts, flow meters, and solenoid valves will require an annual inspection.

Creating regular processes for your baristas to follow will help get them into the habit of performing necessary maintenance. According to Paul, this can include:

Performing a two-second flush of the grouphead after every brew to remove residue.

Knocking out the filter basket after shots to keep coffee from baking into the machine.

Backflushing the group heads with cleaner and washing the portafilters daily.

Keeping the steam wand free of milk crust after each use.

Washing the grinder hoppers and vacuuming the grinders daily to remove old coffee.

Removing and cleaning the shower screens several times a week.

Not storing liquids or food on top of the machine to prevent any damaging leaks.

Regularly tasting the coffee so you can pick up on issues as soon as possible.

Paul admits while some of these tasks might be challenging and take time to get used to, they are a must. “For anyone serious about producing good coffee, all of these are critical to… avoiding costly breakdowns.”

ERROR #3 – IGNORING YOUR ESPRESSO MACHINE BREW TEMPERATURE 

Knowing your espresso machine’s water brewing temperature is important – but without specialised equipment, you might not be able to pinpoint the exact figure. While some machines allow you to set the temperature for each grouphead, these settings can be accidentally changed or may not be optimised for the coffee you’re brewing. This will impact the quality of your coffee.

The water brewing temperature affects how quickly the coffee extracts, and how many flavour compounds are released. Different drinks or beans might require different brewing temperatures for optimal extraction.

  Coffee trainer Melita Ferraro says it’s common for different blends to have different optimal brewing temperatures – even on the same machine. If you aren’t sure if you’re working with the best temperature for the coffee you brew, she recommends tasting it.

“If your coffee is not quite right – perhaps it lacks sweetness or body or sourness is creeping in – check your water temperature,” Melita says. “You could find that an extra 1 or 2 degrees either side will make the difference, and suddenly the coffee just comes alive.” Taste-testing should be done by your team, and with your coffee supplier if possible.

Melita warns that the ambient temperature of your coffee shop could also affect your results, so this should be taken into account. “Cold air blowing onto the coffee machine in winter can alter the brewing temperature downward and cause under-extraction.”

If your machinery doesn’t let you manually set a water brewing temperature, then make sure its boiler is working correctly and is scale-free. Beyond that, you should also have a technician use an espresso machine thermofilter or something similar to regularly check the exact brewing temperature.

ERROR #4 – NOT TESTING YOUR WATER QUALITY 

A flavoursome brew starts with clean, oxygenated water that is close to a neutral pH as possible. Water often contains organic particles, sediment, and other substances which can negatively affect your coffee’s taste and should be filtered out before brewing.

Your water also needs to have minerals like calcium, magnesium, and bicarbonate to extract the coffee’s flavour effectively. Too many of these minerals will create limescale in your machine, and may leave customers with a chalky or dull coffee. Too little, however, may produce a coffee that tastes sour or vinegary.

Installing specialised filters that use physical and active carbon filtration or reverse osmosis will be beneficial. However, as the chemical characteristics of water vary heavily from area to area, you should test your water, too. Finally, make sure that you’re using the right filtration system, and that you properly and maintain it. If you don’t regularly replace your filters or set up your system to remineralise your water, the quality of your coffee could decrease.

Making time to implement quality control measures can be difficult when you’re running a coffee shop. However, quality issues that come out of nowhere can be frustrating if you don’t know where to look. If you make sure you’re proactive about keeping quality high by avoiding these four common errors, you can guarantee your customers a better coffee experience.

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Ethiopia Uraga Tome GR1

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Burundi Nyamaso GR1

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NEW: BEST OF BRAZIL SINGLE ORIGINS

We’re bringing you the best of Brazil with our new single origins.

Our Cup of Excellence Brazil Vista Alegre is defined by complex, elegant flavours and aromas making it a very memorable cup. We’re also featuring the Brazil Sitio Retz, a very unique washed coffee that is outside the usual spectrum of Brazil coffees and is redefining what is possible when there is a commitment to selective picking and careful processing.

Click on the clips below to learn more about these origin coffees from our Training Manager, Melita.

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Coffee Roasting | Heat Transmission Balance, Part II

Part 2 of a two-part series. In this article, we examine the use of variable drum speed to alter heat transmission paths into the coffee beans.

By Paul Golding, Head Roaster at Paradox Coffee Roasters

Convective and conductive heating both have a part to play in the roasting of coffee.  In all drum roasters, these heating paths are both in play to some degree; it is the design of the roasting system which determines just how the balance between the two is laid out.  Using variable drum speed, it is possible to influence the time spent by the roasting beans in contact with the metal drum, and in contact with the hot air.  This can be found to have an influence on the final flavour and attributes of the coffee. 

Some fixed speed drum roasters with the gas burners directly under the steel drum can have roast times of up to thirty minutes in developing the coffee to the edge of second crack.  Coffee from these machines can be delicious, with attributes often described as rich, spicy, caramel, chocolate, creamy, rounded. The slower roast times and flavours achieved point to plenty of conductive heating, with gentle convection making up the balance.

In contrast, a Brambati roaster keeps the burner remote from the coffee, injecting hot air to the drum space. This feature skews the Brambati system by default into the realm of powerful convective heating, with some conduction arising from the coffee contacting the air-heated metal of the drum. Typically, Brambati roasters of any size will complete a roast in 9-14 minutes depending on the program.  Attributes of the coffee are generally described as crisp, clean, fruity, sweet, balanced, chocolate, caramel.  Some factors here are in common with the slower roasters, but in general it is clear to see the differences resulting from the primarily convective heating.

It would not be fair to say that either style is better or worse than the other; they are simply different.  From a production perspective it is certainly better to have a faster roast, but it is really a matter of what the roaster is trying to achieve to satisfy the customer.

At Paradox we offer blends which are styled to be quite differentiated; some acid driven and fruity, others caramelly, rich and softer in approach.  Part of the differentiation is achieved by selection of the blend ingredients, however much of the variation comes from the method of roasting.  There is a great advantage in being able to use the same origin in two different blends- this allows the roaster to buy more of that coffee from the producer, makes shipping more efficient, reducing inventory complexity and storage space.  How do we use the same coffee, but make it taste so different for the separate blends?  The answer lies in the roast profile, and the use of variable drum speed to adjust the heat transmission.  

As stated above, the hot air injection system of a Brambati skews the heat transmission towards convective heating, so these roasters are known for coffee which is cleaner and more acidic.  By running the roaster with high drum speed, the coffee is stirred rapidly by the internal fins, and tends to spend more time in the airspace than in contact with the drum. The risk of scorching the coffee during the fast roast is greatly reduced due to the minimal drum contact and the ability to reduce air temperature and pressure as the roasted beans develop and become more delicate.  

This is a natural roast style for a Brambati, and not difficult to achieve.  If we want the coffee to taste like it came from a more traditional roasting system, emphasising caramels, chocolate, and heavy bodied creaminess, we can simply reduce the burner temperatures and run a longer roast profile, we would be using extended convective heating to complete the roast.  We might achieve some of our goals, however the nature of convective heating would surely result in some “baking” of the coffee or flattening of flavours, and possibly some dry astringency.   Since caramelisation relies on higher temperatures, running the burner lower to extend the roast time may also reduce the perceived caramels.  

The answer lies not in altering burner settings, but in reducing the drum speed, and the air loop fan pressure.  This action will increase the amount of time the coffee mass spends in contact with the drum metal, while leaving air temperature high enough for effective caramelisation.   Convection is still present-this is a Brambati after all – but we have introduced significantly more conductive heating, which will help slow the roast enough to introduce conduction characters- heavier body, chocolate, caramel, spiciness. 

In this way we could roast the same Colombian coffee to 205˚C in 12 minutes, achieving a crisp, fruity cup, and 208 ˚C in 14 minutes, gaining heavier body, more perceived caramel and chocolate, while still retaining fresh flavours and some acidity. This can be done using virtually the same burner temperatures, varying only the drum speed and fan speed over the roast program.  We can manage this without the risk of baking the coffee, as we have not removed heat energy to slow the roast, rather we have altered the ratio of the heat transmission to the coffee more in favour of conduction, taking advantage of the characters produced by conductive heating.

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Coffee Roasting | Heat Transmission Balance

Part 1 of a two-part series. In this article, we look at the two ways a roasting system can get heat into the coffee beans, and the merits of each pathway.

by Paul Golding, Paradox Head Roaster

A vital factor in the process of transforming coffee beans to a roasted, drinkable state, is the ability to control the application of heat to the beans.  With a controlled application, we can have the roast process follow a “profile” or graphic curve of increasing temperature over time.  If we can get the roast to follow the curve to our liking, we should achieve delicious tasting coffee!  There are two ways the roasting system can impart heat to the coffee beans: convection and conduction. Each method of transmitting heat has a different effect on the final cup, so roasting systems are designed to proportion these pathways.  The design of the roaster will create a “signature” on the texture and flavours of the coffee. This is a very subtle but noticeable factor for which operators need to account when setting up roast profiles.

The whole process of coffee roasting centres on heat energy – creating and transmitting it to the coffee beans in such a way that they cook evenly, transforming from a hard, indigestible green seed to the delightful brown, fragrant bean we love.  That transfer of heat is called a roast profile. It is well known in roasting that the shape of the roast profile curve will affect the final flavour of the coffee. Less well understood, but vital knowledge for any roaster, is the effect which comes from the proportioning of the two heat transmission pathways- convection and conduction. This is how the heat enters the beans.

Conduction requires skin contact, meaning, the beans must be touching the hot roasting drum, and absorb heat directly from the metal. This is like cooking in a frying pan, as we know anything left static in a hot frying pan will eventually burn on the contact face. Therefore, the drum rotates; agitating the coffee, as we shake the frying pan, to cook the food more evenly.  I used the frying pan metaphor deliberately; this is how coffee is traditionally roasted in Ethiopia, using a steel metat dish over hot coals and relying almost totally on conduction.  The beans are agitated with a metal spoon or paddle to achieve a more even roast.  A skilled woman (men are usually not permitted to do this) can produce a relatively tasty coffee.

Anyone who has seen this process, however, can bear witness to the fact that even the best roasted beans are typically unevenly cooked, somewhat blackened on the outside compared to the inside. Conductive heating therefore has limitations- the heat is not transferred evenly into the beans.  In cooking, heat is transmitted best via the water content of the food.  Coffee beans are hard and dense, with a relatively low water content, which means heat takes time to transfer from the outer skin to the core.  If relying primarily on conductive heating, by the time the core of the bean begins to roast, the outer skin is already well ahead, and probably starting to burn.  

Convective heating transfers heat into the beans via contact with surrounding hot air.  Working best in a closed environment, like your domestic oven at home, or in this case, the enclosed roasting drum.  The air is hot, but also at a higher pressure than the outside air.  The combination of hot, high pressure air forces heat into the beans, very evenly, as the air has total constant contact with the entire surface of every bean.  Since the air transmits the heat in a “softer” more gradual and even way than a hot metal surface, there is far less risk of scorching, and the transfer efficiency of the heat/pressure combination means the beans will roast more evenly from inside to out.  

So, why not have a roasting system which works 100% by convection if conductive heating is slow and can burn the coffee?  Good question; the rotating drum roaster is a very old design, and there are indeed new roasting systems which operate completely by hot air convection. Air roasters use a chamber through which hot air is passed at high speed, which stirs the coffee and enables convective roasting.  This process is very fast, but air roasters have never really gained popularity in specialty coffee, partly because they are very expensive, and because coffee roasted in this way always lacks some of the essential character of drum roasted coffee.  Empirically, it seems that some conductive heating is desirable to produce the full-bodied coffee flavours we want. 

How, then, to incorporate conductive heating in a smaller degree, and utilise convection for the most part of the roast?  The answer lies in the drum rotation, and the interior design of the drum, which is one of the black arts of roaster design and construction.  Within the drum are metal paddles or fins, which “stir” the coffee as the drum rotates.  A portion of the coffee is collected from the base of the drum, drawn up the side, and released into the air, from where it falls back to the bottom.  In this way the coffee is spending part of its time in the air (convective) and part of the time on the drum (conductive).  The exact shape, placement and angles of the interior fins will determine to what extent this is portioned out. This aspect of the design results in the “signature” flavours from various roasting systems. 

In part two, we will look at how modern roaster designs incorporate variable drum speed to dynamically shift the ratio of conductive to convective heating during the roast, and how this function can be used to get the best from coffee, and also to capture the best attributes of both air roasters and older drum roasters in a single machine.

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Getting the most out of your home brewing experience.

by Melita, Training Manager - Paradox Coffee Roasters

Throughout this time of self-isolation and uncertainty, its been important to find comfort and enjoyment where we can.  And for many this is in the simplest of things – such as your morning brew.  

Whilst our local cafes need our support now more than ever, and many are still there to provide you with your morning cup of gold, the necessity to brew at home has become the only option for a lot of coffee lovers.  

Indulge your inner barista and get the most out of your home brewing experience with the below tips:

      Freshness

Purchasing

Purchasing your coffee (preferably whole beans) from your local roaster (rather than the supermarket) will allow you to enjoy your coffee during its optimum freshness, due to the short timeframes between roasting-ordering-delivery.

Storage

Always store your coffee in an airtight container (or ensure your 200gm bag is zipped closed) away from extreme heat, light or moisture.

Grinding Fresh at Home

There are many grinders available for home brewing, a great option (and most affordable) is a hand grinder.  

Oxidisation occurs once coffee is ground which causes staling – the loss of flavours and aromas once the air hits the ground coffee.  

Purchasing your coffee in whole beans and grinding fresh for every brew will:

Ensure you are brewing with the most desirable flavours.

Save you money – remaining fresher for longer, prolonging the life of your coffee.

Suit your specific brewing method by giving you control over the grind size.

Coffee:Water Ratio

Your coffee to water ratio will play a big part in determining the intensity (or lack thereof) and overall flavour of the brew.

As a standard guide, for a lot of manual brew methods, a ratio of 1:15 – 1:20 is a good starting point and can easily be adjusted from there.

For instance, a ratio of 1:15 would mean for every gram of coffee used, you will use 15 grams of water in your brew.

Water

Temperature

If using a home kettle, let the water rest for 60 seconds or so once it has boiled to avoid burning the coffee.  

If using a temperature control kettle for manual brewing methods, generally between 90 – 96˚C is a great starting point.

Compounds extract differently from the coffee with different temperatures, play around with different temps to see which extracts the flavours you prefer.

  Water Quality

If you have access to filtered water at home, ensure this is always your go to for brewing.  Filtered water will provide clean and crisp flavour clarity when extracting. 

Filters

For brewing methods where you are using a paper or metal filter, always rinse the filter with hot water before adding your coffee and brewing.  

For paper filters this will help to remove any carbon odours, flavour and dust and for the metal filters it will preheat and open the brewing channels.

Heat

Always preheat with hot water your cups or glasses before starting your brewing, this will prevent the cold cup absorbing too much of the heat from your coffee.

If using a glass or ceramic brew method (such as a plunger or V60), it’s a good idea to pour some hot water through these to preheat, then discard before starting your brew.

Visit the shop for our range of tools to help you get the best out of your home brewing experience!

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Paradox Black Tote Bag

Paradox Black Tote Bag

This reusable tote bag features our four Paradox Blends that are named after our favourite tunes! 

  Details: 

100% cotton canvas

Reinforced shoulder straps

One size: 42cm x 42cm

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Paradox Cream Tote Bag

Paradox Cream Tote Bag

We are loving this reusable tote bag especially designed FOR THE PEOPLE!:

  Details: 

100% cotton canvas

Reinforced shoulder straps

One size: 42cm x 42cm

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Paradox Colour Tee

Paradox Colour Tee

Bold and Bright this multi-colour tee is a conversation starter. It’s a tribute to our four Paradox Blends named after our favourite tunes!

  Details:

Unisex Regular Fit

100% Cotton

Crew Neckline

Short Sleeve

Blend names printed in multi-colour on the front and back

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Paradox White on White Tee

Paradox White on White Tee

This ultimate white tee is a tribute to our four favourite Paradox Coffee Blends.

  Details:

Unisex Regular Fit

100% Cotton

Crew Neckline

Short Sleeve

Blend names printed in white on the front

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Paradox Black on Black Tee

Paradox Black on Black Tee

Subtle and stylish this black on black tee is a tribute to our four favourite Paradox Coffee Blends. 

  Details:

Unisex Regular Fit

100% Cotton

Crew Neckline

Short Sleeve

Blend names printed in black on the front

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Paradox Blend Cap

Paradox Blend Cap

If you love our Blends you’ll love this cap! All four Paradox Blends are embroidered on the front with Paradox Coffee Roasters on the side.

  Details:

One Size Fits All

Cotton Canvas Drill Cap

5 Panel Design

Snapback closure

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Paradox Blend Box

Paradox blend box

Can’t decide which coffee blend to choose? Try all four blends with this Paradox Blend Box.

You’ll receive:

1 x 200g Picasso Baby

1 x 200g Penny Lane

1 x 200g Purple Rain Organic

1 x 200g Paper Moon

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