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Blog

The Anatomy of the Coffee Cherry & What it Means

Posted by Vinod Jethwani on

Most of us have seen pictures of the bright red coffee cherries — the fruit of the coffee plant.

While they look pretty sweet, inside each one is reasonably thin skin and flesh layer encasing a pair of hard green coffee beans.

Many folks wonder whether you can actually eat these rosy red cherries. Sure you can! However, it requires a lot of munching to get small amounts of sweet flesh from those tooth-cracking beans, which is why we prefer to process and roast those green beans into that elixir of happiness we know as coffee!

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The Low-Down on Cold Brew

Posted by Vinod Jethwani on

Summer is officially over in Australia, but warm days still linger, and there are plenty of opportunities to kick back with our favourite icy beverage- cold brew coffee.

Its benefits reach well beyond summer refreshment and extend to some interesting health benefits. If you haven’t tried it yet, give it a go!

To clarify, cold brew is not the same drink as iced coffee. The cold brew coffee process involves steeping coarse coffee grounds in cold water for up to 24 hours.

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The Story Behind Our Monsoon Coffee

Posted by Vinod Jethwani on

Monsooned coffee had an accidental beginning. 

In the time of the British Raj, ships transporting coffee by sea from India to Europe would find vast changes in the characteristics of their packed coffees, due to moisture in the air within the wooden cargo hold.

Over a 4-6 month period of exposure to this humidity, raw coffee beans would lose their green colour and turn a pale, straw yellow. 

With this, the taste would also change, the beans attaining a distinct flavour profile with a practically neutral pH balance (making it one of the lowest acidic coffees in the World). The resultant cup would be a heavy-bodied brew that Europeans began to favour.

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Our Favourite Brew: Beancraft HQ Approved!

Posted by Vinod Jethwani on

At Beancraft, we all love home brewing, its easy and fun, and the result is delicious.

One of our favourites has to be the pour over. We love the simplicity and the resulting clean cup it produces. 

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