BlackStar in Brisbane has the coolest table numbers. They’re toys. Like this guy.

I’ve taken lots of coffee shots over the last couple of years, it would be a shame not to share them. That’s what this little featurette is for.

Coffee Shots: Coffee Time

by: Nathan

I love the concept of theses clocks, but this grainy photo doesn’t really do them justice.

I’ve taken lots of coffee shots over the last couple of years, it would be a shame not to share them. That’s what this little featurette is for.

This is from the art meets science “Coffee Flight” at Bean Drinking in Sydney. Superb.

I’ve taken lots of coffee shots over the last couple of years, it would be a shame not to share them. That’s what this little featurette is for.

I love this slow pouring shot from our barista training at Coffee Dominion in Townsville. It’s one of the most satisfying coffee sights of all.

I’ve taken lots of coffee shots over the last couple of years, it would be a shame not to share them. That’s what this little featurette is for.

You’ve got to start kids young with understanding the importance of coffee…

Veneziano in Brisbane do some pretty sensational coffee. I was back there the other day for some fine Ethiopian coffee and a dash of checkers, using chess pieces.

Fun times.

Things have been a little slow around here of late. To pick up the pace, here’s an infographic.

Via Dailyinfographic.com, created by Espresso Machine Advisor.

That’s a pretty alarmist headline. I know. But read this article from an environmental scientist. And weep. Mourn. Gnash your teeth. And then propose a solution… Coffee production isn’t going to die any time soon – but coffee prices are going to keep going up.

“But several coffee-growing regions have experienced a run of poor seasons, which is attributed to drought and unpredictable rainfall.

This has occurred across Central and South America, Africa and Asia.

Poor coffee seasons, coupled with the continual rise in coffee consumption, have led to demand exceeding supply and an increase in prices.

It is not yet clear whether these occurrences of drought and unpredictable rainfall are associated with climate change.

But several studies predict that the extent of cool, moist coffee-growing regions will indeed diminish due to climate change.

In the pursuit of favourable climate, plantations will also be forced further up mountainsides, which obviously has its limitations in terms of both land availability and the ability of farmers to migrate.

Like most of the globe’s resources, pressure is put on coffee supply when populations and demand expand. But with increasing demand and higher prices comes new suppliers to the market.”

CBS is a little bit more extreme in its treatment of the effects of climate change – running a headline: Climate Change Pushing Coffee to Extinction

The Wall Street Journal reports that heavy rain in Central America – home to some of my favourite coffees and 10% of the world’s coffee harvest – is threatening coffee production.

Here’s a few paras from that story from behind the paywall (via Sprudge).

“Félix Regalado, who cultivates coffee on a small farm in Honduras, the largest coffee producer in Central America, and thousands of other coffee farmers are about to start harvesting the bulk of Central America’s crop at a time when supplies are tight. Stockpiles of arabica coffee in exchange-certified warehouses have shrunk nearly 60% since September 2009.

Big coffee roasters were looking to this upcoming harvest in Central and South America for relief from three years of lackluster global production. However, the severe rains, which have already claimed scores of lives across the region, are dashing such hopes.

“The coffee is falling from the plants, both ripe and unripe berries,” said Mr. Regalado. The berries contain the beans that are cleaned and roasted to make coffee. Not only is the actual coffee damaged, but weather conditions make it difficult for farmers to harvest and get the beans to storage terminals or ports.

“When it rains like this, we can’t cut,” Mr. Regalado said. “And when it’s slippery, we have to transport on horseback.”

Things aren’t looking good for coffee production. And while the market is probably overcrowded with Fairtrade people producing quantity but not quality anyway, there are enough non-discerning people out there that this means those of us who care about the taste of our cup, not just the ethics, can get the best of both worlds…

Here’s my solution. Other than being more environmentally friendly and thinking about buying sustainable coffee… why not make a Kiva.org Microloan to a coffee farmer interested in sustainability. There are currently 29 loans returned on a search for “coffee” on the site. I made a couple last week. You should do it too. I’m going to look into having some sort of thebeanstalker.com coffee fund on Kiva. You could also make a donation to coffeesnob.com.au’s FairCrack program.

I see through the attempt at humour and consider this video a homage to baristas who are serious about their art (slight, ever so slight, language warning).

The final stop on our caffeine charged Melbourne adventure was Sensory Lab – home of Hario products and a pretty amazing brew bar operation where the coffee scientists can apparently brew a cup to your taste specifications. We didn’t put this to the test. Sadly. As it wasn’t entirely clear how that all worked. There were some cool vials of scent which matched up with traditional tasting note features, so I assume the idea was you selected a few of those and got a little blend made on the spot.

Customer service wasn’t the strong point of this place, the staff were really friendly but they just seemed distracted by life. Or something.

It wasn’t exceptionally busy, but we did get there after what I assume is a lunch time rush for a CBD cafe attached physically to David Jones… Don’t, I repeat, Don’t go down to the food court and mistake the “cafe” there for the sensory lab. I almost did. Because my directions were “the cafe at David Jones”… Sensory Lab is on the non-Mall side of David Jones, and it is literally the entrance to the shop… we ordered coffees on arrival, I had a short black because I wanted to try the single origin, and that’s how it was recommended (it was prepped via a Slayer. I still think the Slayer is a thing of beauty).

The coffees were alright, but not excellent. Robyn didn’t like hers much at all, at first, but it was, to my thinking a nice slightly-bitter dark chocolatey kind of deal, and it was pretty smooth. It is possible that after the approximately 25 shots I’d had over the five day period that I was a little bit palate fatigued.

Sensory Lab is a retail arm for St. Ali coffee. They’ve got a few blends and a rotating batch of seasonal single origins. The customer service let down came when I ordered my second coffee, a flat white, and they appeared to forget about it (they did actually forget about it, I had to remind them) for about 20 minutes. Luckily we were enjoying our little spot in a window alcove watching people on the streets of Melbourne. And this cute little old lady buying some specialty coffee gear. I had to take a sneaky photo so it’s not great…

When it arrived the flat white was actually pretty sensational, it’s possible the piccolo we had in the first round was an anomaly, it’s also possible that the wait heightened my anticipation. Who knows.

I am wondering how much using panella rather than sugar is the mark of a quality cafe…

While we weren’t blown out of the park by Sensory Lab, they do offer what I think is the best coffee web shop in Australia. So their website is worth checking out.