Our own coffee brand “Orgazmik Coffee” is roasted on the premises, we offer a wide range of blends from our Award winning Gourmet Spank special to the dark roast of the Espresso 69. Our master roaster Darren roasts the beans in our imported 5kg coffee roaster which is situated in the cafe as a showpiece.
We source beans from many different origins and select them solely based on their characteristics, not price. Our brand ‘Orgazmik Coffee, Your Daily Oral Addiction’ reputation has grown far beyond our expectations.
When it comes to brewing filter, plunger or stovetop coffee, we’ve found that the following tips work for us. But with trial and error you may find a brewing ratio or other method that works for you, then go for it.
- Always use freshly ground coffee. Fresh coffee will result in a better tasting brew.
- Make sure that your grind particle size is correct for the brewing method you choose. Too coarse or too fine will result in an unbalanced cup. Espresso should have similar consistency to caster sugar, filter to coarse sand and plunger a similar consistency to rock salt.
- We recommend using the golden cup ratio of 60g of coffee per 1 litre of water.
- Pre-heat your vessel or brewing device with hot water to ensure your brew stays warmer for longer.
- Wait 30 seconds after the water has boiled before using it. Water that is too hot will scald the coffee and effect its flavour.
- Using a goose-neck kettle allows for more control and accuracy when pouring water over your ground coffee.
Aim for a slow pour with a thick, viscous liquid.
Fresh is best – Only use the freshest beans and grind to order.
Adjust the grind – Make small adjustments to control the extraction rate. If too fast then ground finer, if too slow then ground coarser.
Dosage check – Fill handle with grounds to 1mm above rim of shower foil. Knock handle to settle grounds and level to rim with finger or doser cover.
Tamp & twist – Tamp down (applying 15kg of pressure), tap side of handle to dislodge any grounds, tamp & twist to complete polish.
Slow extraction – 60ml should take approx 28 secs and look like flowing caramel. Ensure liquid is thick and viscous. Cut off before streams pale or twist. A reddish-brown ‘crema’ should settle on top.
*Too quick = watery, sour taste; Too slow = bitter taste.
Clean sediments – To avoid your next cup being tainted.
Aim for smooth, glossy milk with barely visible bubbles.
Select jug – Only half full jug so use the right size needed and keep residual milk to a bare minimum.
Warm & thicken – Hold steam wand just below surface and tilt jug to swirl milk. Turn on pressure and gently lower jug until volume of milk required is reached.
60° Limit – Drop wand into milk if desired temperature has not been reached. Turn off steam before milk reaches 60*. Temperature will continue to rise no hotter than 70.*
Remove large bubbles – Give the jug a heavy knock if any large bubbles have formed. Swirl to reveal glossy colour and skim off any other large bubbles.
Control the pour – Use heavily textured milk first, then pour your flat whites etc. with the lightly textured milk. Keep the milk well blended by swirling when not pouring.
Blue Top Milk – Produces best results.
Trim Milk – Will froth quickly then collapse so make in smaller quantities.
Soy Milk – Heats quickly due to high sugar content so adjust steam control.
*We recommend using a milk jug thermometer for accuracy and consistency.
Coffee Bean Facts
According to legend an Ethiopian goat shepherd noticed that his goats were gamboling and cavorting around after eating berries off a small tree.
So he tried some for himself. The Galla people in Ethiopia ground the berry up with animal fat to give them an energy boost. After the year 1000 Arab traders brought Coffee Beans back to their home land and cultivated it for the first time on plantations, where they boiled the beans creating a drink called “Quahwa”, which means put off sleep.
Turkish Law made it legal for a woman to divorce her husband if he failed to provide her with a daily quota of coffee! The world’s first coffee shop, KIVALTAN, opened in 1475 in Constantinople. Coffee houses became centres for political and religious debate, so much so that Sultan Murad IV had all coffee houses closed, their proprietors tortured and they were declared “Mekreet” (undesirable). The Vizier Mohomet Kolpili went further and had all coffee houses razed to the ground and their conspicuous customers sewn into leather sacks and thrown into the Bosphorus.
Coffee Tree Facts
Coffee Trees are a woody evergreen dicotyledon that belongs to the Rubiaceae family. The two main species that are cultivated today are “Coffea Arabica” (Arabica) – these are self pollinating and account for 75-80% of the world’s production – and “Coffee Canephora” (Robusta) which requires cross pollinating, and accounts for the remaining 20 percent. Robusta tastes different, has a higher caffeine content and produces more crema. These plants can grow up to 10 metres tall and, if not pruned, their roots can grow up to 20-25km in total length. Each hectare of coffee produces 86lbs of oxygen per day, which is about half the production of the same as a rain forest. Three to four years after it is planted it will produce clusters of flowers. The production of the cherries takes about 15 weeks, the cherry will change colour from green to red about 30-35 weeks after flowering.
Effects of Caffeine
Drinking a double shot espresso can do many things to the body and mind, including make you more alert, more focused, quick-witted, clever, boost your short-term memory, enhance mental performance, causes a higher level of brain activity, puts the nervous system on alert triggering the release of adrenaline, and improved creativity. Research suggests caffeine can help to prevent Parkinson’s Disease, Type 2 Diabetes and liver damage. It is the most widely consumed psychoactive drug on the planet!