I love a good espresso but I can proudly say I am a slave to coffee no more, thanks to a bad coffee machine at a holiday house and my discovery of celery. Yes, this is not the typical article you’d expect to read from someone running a coffee business but everything about Baristador has been based on enjoying the flavour of coffee and not the “kick”. That’s not to say I’ve used coffee for a pick me up for most of my life but it does mean that was always a fall back position, a last resort. It was never part of our “spirit of espresso”. How did I start drinking 8 espressos a day? If you’ve been ..read more

This is the second of seven guest blog posts about coffee. Baristador Coffee does not necessarily endorse the coffee making methods below, but does endorse Ms Harland’s sentiments. Many thanks to Project Gutenberg for making this guest blogging series possible. The very best way to make coffee is to buy the raw berries and brown them yourself, at least once a week. Most printed directions for preparing the beverage insist upon these preliminaries as a sine qua non. When the mistress cannot superintend the roasting, it is seldom well done, the coffee being burned or unequally cooked. There ..read more

This is the first of seven guest blog posts about coffee. Baristador Coffee does not necessarily endorse the coffee making methods below, but does endorse Ms Parloa’s sentiments. Many thanks to Project Gutenberg for making this guest blogging series possible. In war times, after a battle or a long march, how the soldiers enjoyed their coffee! And in many cases it was pretty poor coffee, too, though to them it seemed fit for the gods. The delicious aroma which arose made their feelings of weariness or depression vanish for a while, and the beverage itself cheered them in a marked degree. Nothin ..read more

Recently, on The Adelaide Show Podcast, I shared a breakfast coffee with Dr James Muecke AM, former Australian Of The Year and Opthamologist, ahead of our discussion about sugar in our diet and the virtues of intermittent fasting. Intermittent fasting is when you pause your eating, typically after your evening meal, and don’t “break your fast” for 14-16 hours. The rationale behind this is to do with allowing your body to fully process the food you’ve been eating and have an extended period of time in which it is not producing an insulin response (something your body does when it detects sugar ..read more

Australia is all agog with marriage euphoria and I can report that love wins with coffee in Adelaide after one amazing couple chose Baristador as their bomboniere. Shara-Louise and Tony Trembath-Drake got married in October and are settling into life knowing they have “espressed” themselves through some delicious beans. Tony back up his vehicle and collected the beans which the couple then presented in some delightful packages to their guests. Love wins with coffee every time While Australia was busy voting in the marriage equality survey, Shara-Louise and Tony were producing their own la ..read more

This is the sixth of seven guest blog posts about coffee. Baristador Coffee does not necessarily endorse the coffee making methods below, but does endorse Ms Owen’s sentiments. Many thanks to Project Gutenberg for making this guest blogging series possible. People often speak of the delicious coffee they drank at this place or that, as something quite unattainable in their own homes; yet, as rich, fragrant, clear coffee is no more expensive than strong coffee—thick and muddy, bitter, but not fragrant—there is no reason why every one should not revel in the simple luxury. First of all, as to th ..read more

This is the fourth of seven guest blog posts about coffee. Baristador Coffee does not necessarily endorse the coffee making methods below, but does endorse Ms Corson’s sentiments. Many thanks to Project Gutenberg for making this guest blogging series possible. That “the easiest way is the best” is a proverb not always verified in the kitchen; but it certainly applies to the making of good coffee, if the ideal beverage is a clear, wine-brown, fragrant fluid of comforting quality. Testing many ways of preparing this almost indispensable accompaniment to a good breakfast has proven that the Turks ..read more

This past few days have seen the first iteration of the new arrangement for us at The Devotea; after joining forces with Baristador, we now have one weekend per month where we do ALL of our tea blending. Let’s just say last Saturday was busy. Of course, part of the deal with Baristador Coffee is we get to blame Steve Davis for everything, which was handy as when we first appeared on the site, we thought the countdown clock would give us a month, but instead we appeared two days before the close. Damn you, Steve. However, on reflection, this timing actually helped. This meant we didn’t really h ..read more

I was all set to write a post on international relations this week, and then a discussion on ABC24 Breakfast TV caught my eye and ear. I have not managed to find the original source, but apparently, some well-known coffee identity has lashed out at Melbourne’s baristas, suggesting that they are way too laid back, happy to take a long time to carefully craft a coffee while a line stretches around the block. The discussion soon turned to anecdotes, and it’s fair to say the presenters were also up in arms about this. It’s also fair to say that man-buns, beards and other hipster accoutrements were ..read more

(Reprinted from Lord Devotea’s Tea Spouts) No verse can give pleasure for long, nor last, that is written by drinkers of water. (Horace) My friends, this is it. This is the blog you need to share with your friends, your colleagues, your enemies, your competitors, your relatives. It’s the point where tea takes front and centre stage. It’s rightful place. No more Mr Nice Guy. It’s time to deal with this: “Tea is the second most consumed beverage in the world, after water”. It’s something you hear a bit. But you also hear people say it about coffee and occasionally beer. No longer should w ..read more