Thieves Blog

Musings from the Three Thousand Thieves coffee crew

[threethousandthieves]

Guatemala Huehuetenango San Jose Obrero by The Vertue of the Coffee Drink for March 2015 Melbourne's Hidden Flavour

Vertue? That’s not a spelling mistake.

The Vertue of the Coffee Drink takes its name from the first handbill distributed in London in 1652 outlining the medicinal properties of coffee. It is the first recorded evidence of coffee being roasted and sold as medicine. With coffee being a daily drugs for us, this seems fitting.

Vertue embodies everything Melbourne. New, unique and of course, hidden away in a laneway. To be exact, it’s off a laneway and off that laneway. Originally horses stables in the 1800s, owner Mike Cracknell has spent the last 2 and a half years building this amazing, perfect space. This freshly minted space has been in operation for 4 weeks but already has Melburnians frothing (yes, pun intended).

“Define who you are by what’s important to you and the atmosphere you would like to enjoy”

Amazing creative space? Check. Toys? A beautiful Has Garanti 15kg roaster with custom copper flueing? Check. Doing what you love? Check. Mike comes with almost 2 decades of experience in the industry having tried his hand at almost everything within the hospitality industry. And all that knowledge now goes into every aspect of Vertue. From fit out to experience, food, coffee and service.

Why does Vertue coffee taste so damn good?

“We have a very simple coffee philosophy: we source the best green bean we can, we roast to bring out the best in the bean and we serve it with care and respect”.

Always happy to share his knowledge, Mike finds that there is a lot of hype about coffee these days and that can be confusing and alienating for those not in the industry. To this end, they ensure they are delivering the tastiest coffee without any pretentiousness, whether you’re new to coffee or a seasoned professional. It’s all about the flavour.

With that, a focus on filter flavours is what brings us together today. Roasted lightly, Vertue have really given you something special today. It’s a Guatemala Huehuetenango San Jose Obrero (say it five times over). We love using this coffee through a pour over method as it highlights the gentle acidity and bright sweetness. Very juicy and tasty, with pineapple, nectarine, sweet caramels, mandarin and red apple acidity. Essentially, a fruit bowl of deliciousness.

The crew at Vertue have also included a sample of the green beans they use to roast your coffee; always interesting to see how the natural bean looks before roasting begins.  

The Vertue of the Coffee Drink is a pretty special place; uniquely Melbourne and a genuine hidden delight with great coffee and even better service.

Want to join the coffee club? Sign up to Three Thousand Thieves today.

Photos by Bobby & Tide.

Stay in touch with Vertue via Instagram @VertueCoffee

[threethousandthieves]

Pony by Clement Roasters for February 2015 A (South) Melbourne Icon

Legend dictates that Pope Clement VIII pardoned the ban on consuming coffee in 1600 by declaring, “this devil’s drink is so delicious, we should cheat the devil by baptising it.” And with that, this South Melbourne coffee institution was born.

Clement Coffee started in 2012 when a small group of Melbourne coffee professionals came together with the common goal of getting more people drinking good coffee, breaking down the barriers between coffee professionals and the public. An opportunity presented itself through a repurposed electrical cupboard at the South Melbourne Market. It offered the perfect fit for the Clement Coffee crew to bring their idea to fruition.

The man of the hour, Matt Naturani looks after everything that happens in this little alcove that exists in the famous South Melbourne Market. Matt began working in cafes whilst studying to become a photographer but found himself becoming increasingly curious as to what all the fuss was about behind the machine - this is when he chose to switch his focus to coffee.

What makes Clement unique is their place and prominence within the community of the South Melbourne Market. The market’s profile is increasing as Melbourne’s premium market catering to locals and tourists with great fresh produce, food and a wide range of general merchant stalls. Clement’s philosophy is on par with this; they love their familiar interaction with the locals and the serendipitous nature of sharing coffee with market tourists. Clement continues to fuel the notion of what makes this city run - amazing and unique coffee experiences. This month’s coffee is a testament to that.

The Pony Blend is their staple that continues its metamorphosis with every season. As their seasonal blend, it always evolves to take into account seasonal varietals in market.  Combined with their Demeter certified organic milk, it’s a match made in heaven and one of the tastiest things you can walk out of Clement with. Pony is bright, juicy and sweet; crisp orange, soft red berries and brown sugars on the finish. The acidity mellows in milk to present sweet caramels and soft chocolate orange flavours.

“I’d love to see more people coming through the door sharing what we have to offer and enjoying our space”, says Matt. And by the looks on everyone's face, he’s doing just that.

Clement has certainly earned its place as part of the top echelon of the South Melbourne Market. Melbourne is synonymous with iconic cafes and great coffee and kudos to Clement for continuing to raise that bar.

Want to join the coffee club? Sign up to Three Thousand Thieves today.

Photos by Bobby & Tide.

Stay in touch with Clement via Instagram @ClementCoffee

[threethousandthieves]

Orthodox by St Ali selected by Matt Perger for January 2015

10 years on and still dominating

Most people expect to hear about Salvatore when you talk about St Ali. If we wanted to talk business, he’s the man to talk to. But if you want to talk coffee, and the effect specialty coffee has had on this city and the world, there’s only one man in the St Ali family that carries that kind of metal.

Matt Perger is the Dean of Coffee at St Ali, where his role is Barista, Roaster, Green Coffee Buyer, Consultant, Competitor, Educator, Business Partner, Inventor and Researcher just to name a few. While the job at hand keeps him busy, Matt’s creativity leads him thinking about bigger goals such as “wanting to reinvent the espresso for the 21st century”. Grand and noble.

In the 3 years with St Ali he’s managed to win the World Brewers Cup, place 2nd in the World Barista Championships and win the World Coffee in Good Spirits Championship in 2014. It’s fair to say that Matt and St Ali are a match made in heaven. Knowledge and hands on experience is what is keeping the St Ali brand alive and well.

“St Ali is not a normal brand. It’s masculine, amorphous, and has a mind of its own.”

In April St Ali will be 10 years old, but still behaves like a bratty 2 year old. They have 50 staff and are all synonymous with Melbourne and its coffee. As one of the very first Specialty Coffee brands, it has a place in the heart of all coffee conscious Melbournites.

Orthodox is their new-age rendition of the classic Italian Espresso Blend. It’s chocolaty, sweet, rich and super friendly. Filled with red fruits and toffee, this isn’t a blend that will blow minds and change the game. It’s quite deliberately the opposite, and that’s what makes it special. Orthodox is our bread and butter, the crowd pleaser. It’s easy to make, versatile and you can serve it to your coffee-obsessed nephew or moka-pot-loving grandmother and everyone will be happy.

The guys here are a pretty international bunch. Although firmly grounded in South Melbourne, St Ali seems to be branching out around the world. Last year they took St Ali to London, Milan, Jakarta and Seoul in search of International partners and audiences. So far they’ve made some incredible friendships, but they’re hungry for more – Matt and the family are ready to take the world and their coffee by storm!

Want to join the coffee club? Sign up to Three Thousand Thieves today.

Photos by Bobby & Tide.

Stay in touch with St Ali via Instagram @St_Ali

[threethousandthieves]

The Triple Threat by Profile Coffee for December 2014

New never tasted so good.

What is it about newness that we love so much? What does it mean to be new? Newness is about being able to combine and recombine many elements that interest us into something different. It's a way of trying to make sense of the world around us in a unique way. A combination of current events, personal history, future expectations. It's this juxtaposition of past, present and future that creates something original, something new.

In December, we turn the spotlight onto Profile Coffee, the newest undertaking to hit the streets of Melbourne’s bustling coffee romance. Their silver bullet is their focus on experimenting with the past to discover something new for the future.

Profile Coffee is the magnum opus of Zach Oakes. After earning his stripes in some of Australia’s most respected specialty coffee houses St. Ali and Campos, Zach has turned his focus on a brand that he believes represents his philosophy of experimentation and discovery - A coffee product that allows everyone to discover their own new and perfect coffee profile. 

“Our dream, or the reason we exist, is to share this philosophy in an approachable and accessible way, one that allows everyone to have delicious coffee, anywhere, anytime”. 

It means that every action they take, beginning from sourcing to roasting, to blending and brewing, is all done in the name of consistently exceptional and unforgettable coffee for the individual.

“We want to break down the barriers to playing with coffee” he tell us, highlighting that everyone’s preferred coffee profile is different and what works for one may not for the other. Much like wine or cheese, the individual needs to venture on a discovery path to find what is delicious for them. They say that it’s a fine line between crazy and genius and we think Zach falls right on it. 

“We are on a mission to develop Profile into one of the most trusted specialty coffee roasters and brewers in Melbourne.”

Profile relishes the opportunity to create something unique, educational and delicious all at the same time. As a Three Thousand Thieves exclusive, they introduce the Triple Threat, a bundle of three distinctly different coffees grouped together. 

Today you can experiment with a washed Colombian from Del Obispo, a honey processed El Salvadorian from Finca Los Caballeros, and a darker roasted Brazilian from Espirito Santo. Not only do they all taste delicious and hold their own, but these three uniquely different flavour profiles are also perfect for blending. Try them each on their own, then mix it up and see what takes your fancy. Coffee for Profile is all about experimentation and that means for you too.

How does someone or something remain new and innovative as they continue to grow? “Big plans to stay small”, says Zach with a piercing look of commitment. With a test lab opening in early 2015 and a focus on the coffee pop-up scene, there will be plenty of opportunities to meet up with the Profile crew and begin experimenting with them. It’s this novel approach to newness - new flavours and a new business model that will keep driving Zach and Profile into newer caffeinated worlds.

Want to join the coffee club? Sign up to Three Thousand Thieves today.

Photos by Bobby & Tide.

Stay in touch with Profile via Instagram @Profilecoffeeco

[threethousandthieves]

Rose St Blend by Industry Beans for November 2014

Citrus, cherries, and cocoa; all part of the Industry.

The backstreets of Fitzroy are some of the most colourful and creative in Melbourne. Always bustling with a cacophony of sound, a mix of creative people, art and culture.  Lest we  forget it’s also a neverending hub for leading-edge cafes, bars and restaurants, where the new coexists with the old in perfect harmony. 

It’s easy to understand why Industry Beans is based here and why they draw inspiration for their blends from the streets around them.

Industry Beans was co-founded by brothers Steven and Trevor Simmons in 2010. Already having opened a bustling cafe in Northcote, the Simmons brothers were driven by curiosity and a belief that the coffee roasting process offered possibilities that had not been fully explored. Initially setting up in a tiny garage on a shoestring budget five years ago, Industry Beans has established itself at the forefront of Melbourne’s internationally renowned coffee scene. Today, you can watch it all happen under one magnificently innovative roof in Fitzroy.

“The future? Forging direct trade relationships with growers across the world and continuing to share our love for coffee with Melbourne and the rest of Australia.”

Housed in an open-planned award-winning warehouse conversion, Industry Beans is a coffee roastery, restaurant and brew bar. Each week they offer a new selection of freshly roasted coffees through a wide range of brewing methods. Not only is their coffee top notch, be prepared to indulge in a boundary-pushing food menu crafted by head chef Jess Allen. 

Their experienced and passionate coffee roasting team work tirelessly throughout the year to source the best specialty grade green coffee grown across the globe, spanning from the slopes of Mount Kenya to the valleys of the Baru Volcano in Panama. And they’re winning awards to prove it - winning both Best Boutique Roaster at Fairfax Media’s Good Cafe Awards and Best Café at the prestigious British Restaurant and Bar Design Awards in London. 

All this leads us to this month’s selected coffee: The Rose St Blend. One of their most popular blends, it features three exceptional specialty-grade coffee beans sourced from outstanding growers on three separate continents. The result is a rich and satisfying sensory experience with a finish that lingers on the palate. Taken with or without milk the Rose Street has a full bodied flavour profile, with a citrus acidity balanced by a rich cherry and long cocoa finish. It doesn’t get any better than this.

From coffee, to new food and cafe design, Trevor and Steven are innovating on all fronts. Their passion and commitment reflects the vibe and service experience only found at Industry Beans; a definite must visit if you’re in Melbourne. 

Want to join the coffee club? Sign up to Three Thousand Thieves today.

Photos by Gareth Sobey.

Stay in touch with Industry Beans via Instagram @IndustryBeans 

[threethousandthieves]

The Social Blend by STREAT for October 2014

The delicious way to stop homelessness.

If you ever needed a reason to feel good about drinking coffee, look no further. Social consciousness is the name of the game this month as we team up with an organisation that’s gone all in to instigate change and make a difference for Melbourne’s disadvantaged youth. But it’s not just goodness, or a gamble, that brings them here today; these guys and gals look after their beans as much as they look after their teens!

Welcome to STREAT, brainchild of co-founders Rebecca Scott and Kate Barrelle. They set out to build a scalable social enterprise dedicated to taking youth off the streets of Melbourne – using this city’s addiction for good food and coffee.

“We’re trying to create the perfect cup – one that’s not only brimming with flavour, but also one that does social and environmental good.”

STREAT started life in 2010, training and supporting disadvantaged youth via a couple of food carts in Fed Square, but it’s no longer your typical not for profit. It’s now five cafes, catering and a seriously good coffee operation – STREAT Coffee.

Michael Lawson runs STREAT Coffee. This is the guy with a passion for everything coffee related - the captain of caffeinated seas! It’s his delicious beans that are helping end youth homelessness.

Michael spearheads the aromas and flavours for selection while navigating through the stories contained within the coffee. This spurs The Coffee Captain to explore and share the ever evolving coffee offering with employees and customers. “We’re an organisation with a business head, social heart, and lover’s palate”, he quotes and couldn’t be more right.

The Social Blend in front of you today speaks to the passion behind the people who made it possible. It is STREAT Coffee’s signature blend, winning Silver and Bronze at the 2013 and 2014 Golden Bean Awards – and the Decaf just won Gold!

The Social’s sweet palate is made up of berry fruits balanced with lemon acidity and hints of chocolate and caramel that creates a vibrant and clean espresso. Filled with life by a beautifully fruit driven natural from Ethiopia, this award winner excites espresso drinkers and pleases everyone else as it also has a structured body to carry and complement milk.

2015 is an exciting time for STREAT, moving into a new purpose built training, roasting and food hub located in Collingwood helping them continue to combine the art of good food and coffee with a connected social purpose.

If it’s all a bit much for you to handle in the morning, drink the Social Blend with one thought in mind: Tastes good. Does good.

Want to join the coffee club? Sign up to Three Thousand Thieves today.

Photos by Bobby & Tide.

Stay in touch with STREAT via Instagram @STREATmelbourne 

[threethousandthieves]

No. 141 by Locale Espresso for September 2014

The New Local Favourite.

The Australian coffee drinker is the most discerning coffee connoisseur in the world. Fact. We appreciate locality, we celebrate the subtleties of flavours, varietals and roasting techniques that makes each coffee blend unique. The flavours that we crave are a result of a caffeine subculture that derived from an immigrant past. Our evolution of appreciation means we’re constantly on the lookout for coffee that is going to surprise us and delight the senses.

A new roasting team on the block has done just that; they’ve taken the love for their local coffee one step further, roasting a blend uniquely for our sunburnt palette that delights and surprises.

‘We’re here to create something special, only to be used locally, for the enjoyment of the people around us’

This month we introduce blend No. 141 from Locale Espresso (pronounced {Lo-ka-leh}), a skunkworks coffee operation roasted locally in Collingwood, Melbourne, backed by Lavazza globally for the Australian coffee fiend.

“We’re here to create something special, only to be used locally, for the enjoyment of the people around us who believe in what we’re trying to do” says their head roaster, Christiano. “That is our philosophy behind the Locale experiment”.

David (left), Christiano (centre), and Ed (right) are the brains trust behind this little venture operating out of a beautiful warehouse just behind iconic Collingwood Victoria Park. Melbourne locals and coffee veterans David and Ed humbly insist that Christiano is the star of this show. With over 25 years of roasting experience in over four countries, Christiano’s experience is invaluable. Together with David and Ed’s local guidance, this troika have been testing, tasting and tinkering to find a combination that blows the senses. And they’ve perfected it in No.141.

The No. 141 blend is a well-rounded sip. From the regions of Sidamo, Cerrado and Cauca in Ethopia, Brazil and Colombia respectively, this blend’s disposition focuses on flavourful bursts of blueberries, alluring red spices and a hit of peanut butter. Delicious as both an espresso or through the filter; these robust flavours speak for themselves.

We ask the boys what’s next for Locale, and true to their name, they want to keep it tight for now. “We want to continue experimenting with the best beans and varietals to create something unique for the most sophisticated coffee connoisseurs in the world; Australians.”

Want to join the coffee club? Sign up to Three Thousand Thieves today.

Photos by Bobby & Tide.

Stay in touch with Locale via Instagram @localeespresso or on their website.

[threethousandthieves]

Black Sheep Blend, by Little Rebel Roasters for August 2014

A little different from the others.

Inhale deeply - the waft of pinecones and morning dew. 

Exhale satisfied and feel the sun on your face. 

Enter Red Hill, country Victoria, one of the most picturesque places on the planet. Little Rebel hails from this hinterland on the Mornington Peninsula. Known for it’s epicurean offering ranging from wine, cheese and seafood, Little Rebel adds coffee to this star studded list.  

This month’s blend features stand out flavours and is aptly named The Black Sheep Blend, roasted by Peter and Patricia Roberts from Little Rebel Roasters.

Rumour has it that in 18th Century England, a black sheep was perceived as the mark of the devil. Au contraire! This black sheep delivers nothing but heavenly characteristics.  Little Rebel’s Black Sheep blend consists of a split of Fazenda Trappia beans from Brazil and Pacamara bens from the Los Luchadoes micro farm in El Salvador. Have it black and enjoy nuances of buttery caramel and lingering cacao. Add milk and the flavours evoke memories of a gourmet Snickers Bar - an added nuttiness that tantalise your senses. Their focus on flavour is in their nature.

“We are a bit quirky and we don’t take ourselves too seriously but we also don’t take any shortcuts when roasting. And neither of us have a beard.”

Mocking the rise of the ‘hipster roasters’ who sometimes tend to focus more on their logo than on quality. Staying true to the rebel ideal, not conforming to the trend.

A coffee like this has earned its stripes to represent one of the gourmet capitals of the state. Little Rebel Roasters are currently looking to expanding their empire with a purpose built roasting hub in Dromana.

Little Rebel Roasters came to life because they believe there’s a little rebel in all of us. Today, they've never been more right.

Want to join the coffee club? Sign up to Three Thousand Thieves today.

Photos by Bobby & Tide for Three Thousand Thieves

LittleRebel.com.au

[threethousandthieves]

Candyman Blend, by Small Batch Roasting Co for July 2014

The one blend they never stop refining.

Not too long ago, a friend likened North Melbourne to a beautiful part of Melbourne, but with no one to appreciate it. “Like Paris on Judgement Day” was the reference. Clearly he hadn't found Auction Rooms, one of the great coffee institutions in the North. A place where people flock to from all corners of the state to wait in line for an hour to drink some of this city’s finest coffee that lives up to its hype. This cafe was the humble beginning of one of Melbourne's most respected roasters today whose focus on quality is unparalleled. 

Welcome to the Candyman Blend, and the candy men who make it, Andrew Kelly and Aaron Wood from Small Batch Roasting Co.

Their strong beliefs of what it takes to produce quality coffee is what sets them apart from the pack.

“We need to understand all the factors that effect quality; we need to pay premiums to producers who strive as hard as we do to produce excellence; and we need be continually better at identifying coffees that hit our specific markers of sweetness, cleanness, and complexity”.

Candyman is Small Batch Roasting Co's sole blend. A blend so good, they've put all their eggs in one basket. It’s a combination of their favourite in-season coffees, the culmination of their search for the sweetest and most complex espresso they can create.

“We’re always looking for the perfect balance of sweetness and acidity.”

The beans in Candyman are roasted without the introduction of roast taint; they are fresh and flavoursome. Take your espresso black and the flavours of cherries and lime consummate the balance of sweetness and acidity. Add milk, a smooth caramel toffee sweetness transcends. 

We ask where the future lies for coffee in Melbourne?

Andrew's response was calm and considered: More travelling! An always present need to visit coffee producers dotted around the globe, with the aim of furthering relationships, gaining greater understanding, and ensuring the coffee beans are harvested and processed exactly.

"We want to change your idea of what coffee can be. We want to showcase the lively and distinctive qualities each varietal has to offer, maximising fruit flavours, sweetness and complexity. We do not do this via hocus pocus, but by discipline of method and great care".

Andrew and the team go to all this care so we can drink world class coffee effortlessly, every day.

The Small Batch crew’s ability to produce fresh and flavoursome tastes doesn’t stop at their coffee. Their recently opened Filter by Small Batch cafe in the CBD is a testament to their commitment to flavours and purity, focusing on filter brewed coffee experiences in a unique city environment. Like their coffee, it’s an experience that will leave your taste buds watering for more.

Want to join the coffee club? Sign up to Three Thousand Thieves today.

Photos by Bobby & Tide for Three Thousand Thieves

Filter by Small Batch and Small Batch Roasting Co

@FilterbySB and @SmallBatchRoast