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Spring was in the air … and so was the smell of freshly roasted coffee! We converged on Fonzie Abbott Coffee Roasters to kick off our first Spring tour. We were in the capable hands of JB to guide us through creating a cafe style blend.


We sipped on samples of single origin coffees to formulate a blend that would be the envy of any well respected Brisbane coffee shop. It was time to put our blend of 40% Brazil, 25% Colombian, 25% PNG and 10% Indonesian into the roaster!


As we waited for the roast to crack and cool we sipped on a coffee of choice and munched on some tasty pastries. What a way to start the day!


With our bag of the Bean Brewding Blend freshly roasted, it was time to say farewell to the inner sanctum of Fonzie Abbott roasting and head off to Merlo Coffee Torrefazione at Bowen Hills. We were about to learn the art of espresso making in the new cupping room.


Matt talked about the importance of the grind, tamping and extraction. We got to taste an over-extracted coffee … it was not pleasant! Understanding the bad, helped us focus on the best.


We got to get hands on with the super impressive coffee machine to pour some shots and texture milk. Budding baristas were buzzing with excitement … and caffeine. Next stop The Coffee Roaster at West End … it was noses down to cup like a professional.


Duncan explained the process and purpose of cupping and then we squared off for the great cupping challenge. Six coffees from around the globe … but where did they come from? Time to slurp and test the palate and pick the origin.


We had lots of animated discussion about coffee, what we liked most and how different one commodity could taste so different. From the ones we liked, we did some wet blending to create another blend. It was a coffee extravaganza.


What an amazing tour from start to finish! Thanks to our wonderful hosts – Fonzie Abbott Coffee Roasters, Merlo Coffee and The Coffee Roaster. Thanks to our eager tourists for an enthusiastic and enjoyable morning.

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