Our Brewing Techniques
The standard brew in Sydney cafés, espresso is made by forcing nearly boiling water under high pressure through finely ground, compacted coffee. Add some silky steamed milk and the variety of beverages is endless...
The Siphon uses vapour pressure and vacuum force to produce a delicate and versatile cup, with a clean, rich and smooth flavour. Originally from Berlin, this method has travelled 181 years to sit proudly on our Bonmac halogen heater.
A far cry from iced coffee, Cold Drip is a 6 to 12 hour process of running distilled cold water, drip by drip, over coarsely ground beans. The end result is a complex mixture of sugars and acidity, with a light and long lasting flavour.
The method is all in the name. This elegant coffee is produced by slowly pouring boiling water over a large cone of coarsely ground, lightly roasted coffee beans. A purist’s delight, the beauty is in the simplicity.
Taking the standard cuppa joe to the nth degree. The Trifecta has three brewing phases - Wetting, Extraction and Hydrolysis - allowing each brew profile to yield an entirely unique cup of coffee.