New release, The Specialty Coffee Book, brings coffee fixes to devotees

With its sights set on serious coffee drinkers, Melbourne publishers Smudge has released its first NSW Specialty Coffee Book.

Would you pay $10 for a coffee?

Avalon cafe Smalltown has one weekly single origins on its menu for $10 a cup.

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Hacienda La Esmeralda is a serious coffee for serious coffee drinkers, barista and cafe co owner Raul Hammerschmitt said.

“I have been buying this coffee for five years, it is a rare variety with jasmine and floral characteristics,’ Mr Hammerschmitt said.

“It is a quality coffee and the cost is reflected in the whole process, people pay $500 for a bottle of wine.”

Smalltown baristas serve pourover, cold drip and batch brew as well as espresso coffees to black coffee devotees. The terms refer to the speciality brewing techniques, Mr Hammerschmitt said.

“Cold drip is a slow method and can take up to 24 hours,” he said.

“Pourover is old school, but it is essentially a paper filter over a cone; while batch brew is similar to a pourover, but on a larger scale.”

Coffee time: Newport’s Shotlab Espresso is in the NSW Specialty Coffee Book.

Smalltown is one of 12 northern beaches coffee shops featured in a new coffee bible. Melbourne-based Smudge Publishing has just released its first NSW specialty coffee book.

The book showcases 134 Sydney and regional cafes and espresso bars, publisher Jonette George said.

“This book gives you our selection of the most amazing coffee in the CBD urban and regional cafe, ”she said.

“The common thread is the quality of their coffee.”

The Specialty Coffee Book New South Wales retails for $40. It is available at good bookshops and online www.smudgepub.com.au

Bo Hinzack’s Manly cafe Showbox Coffee Brewers is in the new coffee book.

SPECIAL BREW

Barefoot Coffee Traders, Belaroma Coffee Centre, Fika Swedish Swedish Kitchen, Foundry 53, Gusto On The Beach, Market Lane, Shop Next Door, Shotlab Espresso, Showbox, Smalltown, Three Doors Down, Waterfront Store and Cafe

COLD DRIP

Small quantity slow extraction. The process usually takes eight hours but can take up to 24 hours.

POUROVER

An old school method with a paper filter on a cone, water is poured through.

BATCH BREW

Similar technique to pourover with no pressure and filter on a cone. It it is done on a larger scale..

CUPPING

Coffee tasting