Humans have been drinking coffee since about 800 AD, and while the drink is the same, our rituals around it have changed with fashion and machinery. Having explored, studied, and practised espresso culture for the past 20 years, I've come back to the belief that a sophisticated appreciation of coffee does not need to be an expensive pursuit.

​

After all, espresso machines have only really been around since 1901 with Pavoni's commercialisation of Bazzera's patent, and our obsession with the perfect crema only originated from the 1940s with Gaggia's lever piston machines. In terms of fast coffee culture - literally "espresso" - there is no comparison. The invention of the espresso bar was truly a groundbreaking way to integrate a time consuming morning routine into a busy work day. 

​

However for a less rushed, conversational coffee experience, filter coffee is hard to beat. And for the analyst, when it comes to a technical assessment of the provenance of the bean, and quality of the roast, the humble filter shines again.

​

Reducing the variables down to a simple equation of coffee + water reveals the fundamental balance of acidity, body, and sweetness Each bean will sit slightly differently along the scale as a result of it's own chemical characteristics, but once we take into account the individual personality of the origin and varietal, balance is usually quite easily evident. 

​

211 Coffee is probably, and will likely continue to be, Australia's smallest coffee roastery. Each batch is hand roasted by myself, Daniel Lopez, then processed and packed by hand. I am unashamedly a proponent of filter coffee, however I also practise omni roasting, so that with a fine enough grinder, and a powerful enough espresso machine, each roast will work for both filter and espresso brewing methods. 

 

Unlike most coffee roasters, we do not aspire to mass production, just to offer a perfectly balanced roast at a reasonable price to serve everyday coffee drinkers, because excellence shouldn't be a luxury item.