Zest Exploring Flavour – What’s in a cup??

Zest Exploring Flavour – What’s in a cup??

We love to explore flavour at Zest. And there’s no denying just how many variables effect the final flavour of your coffee. From farmers to producers, roasters, even baristas – every process down the coffee supply chain can manipulate that final sensation on your tongue as the brew hits.

But did you realise that you might, in fact, have the last say in the flavour story?

Can coffee flavour be determined as simply by choosing which vessel you choose to drink it from?

Mandy DelVecchio seeks out an answer as she explores the science behind a cup…

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Yes, you are a unique coffee drinker, June report says - but which type are you?

Yes, you are a unique coffee drinker, June report says - but which type are you?

We are all unique coffee drinkers, according to a recent report by the Institution For Scientific Information On Coffee. The June report suggests we can be categorised into 3 types (or maybe more...)

Do you recognise your type?

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Meeting the makers: An artisan cup for an artisan coffee.

Meeting the makers: An artisan cup for an artisan coffee.

The cup you choose to drink from can sometimes make or break a brew/wine/whiskey. And drinking a mind-blowing coffee out of a favourite cup is quite incomparable.

Hopefully, we all agree that coffee grown, processed, sourced and roasted – nurtured all the way down the line – by a team of passionate craftspeople equals a greater coffee experience. Add to that, the more you know about the process, the better the coffee tastes. True?

We’ve decided to explore this a bit deeper…

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Introducing Gippsland Jersey

Introducing Gippsland Jersey

When Coffee Meets Milk: Zest’s Mandy DelVecchio pays a visit to local legends, Gippsland Jersey.

“As the sun locks into magic hour we take a tractor ride up the hill to look down on the dairy and lay with some of the cows. Steve highly recommends laying in the grass with the cows as they’re grazing – he swears it’s a form of meditation, a natural anti-depression tonic. I can vouch for it….”

As part of our Zest For Gippsland quest to find the best local artisans in the region, we meet Gippsland Jersey – ‘Good For Farmers, Good For You’, is their tagline, Mandy dropped into their Jindivick farm to find out why…

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Zest For Gippsland

Zest For Gippsland

Victorians, what do you think of when you think of Gippsland? Does one thing come to mind?

…one friend I asked simply said “nature”.

Gippsland is vast. In girth and in yield.

Visually, it’s inspiring. Which is probably why so many city folk are inspired to make the move to the region. However appealing a tree-change, though, it does take more to convince some to move from the abundance of Melbourne. And that’s the thing about Gippsland, there is so much to convince you with.

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5 (obvious, but overlooked) Tips to Barista Health.

5 (obvious, but overlooked) Tips to Barista Health.

Early rising, long hours, loud and cramped workspaces, stressful time constraints, and prolonged exposure to a pre-caffeinated public.

Challenging conditions for a workplace, yet baristas keep stepping out in the dark mornings to prepare amazing coffee for their peeps.

Why? Because it can be one of the most rewarding jobs around.

You get to work with a remarkable, progressive product that makes people happy. You spend most of your day in a very social environment, usually with great, fun people, and an endless coffee supply. Is there more to life?

But still, it’s a tough gig.

We often discuss the sustainability of the industry, or coffee in general, but what about focusing on the sustainability of our beloved baristas?!

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Read. Brew. Taste. Repeat.

Read. Brew. Taste. Repeat.

Our quest to do our bit in the reduction of landfill continues, with the focus still on our hessian coffee sacks.

Grab a sack and together we have reduced landfill, pat yourself on the back and prepare to get crafty!

 

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Read. Brew. Taste. Repeat.

Read. Brew. Taste. Repeat.

Our Gippsland roastery sees many beans in many bags pass through its warehouse doors. Bags shipped from across the world housing the amazing green beans we can find, beans that make up our specialty blends and single origin roasts, beans that make up your divine cup.

Yes our sought after varietals are coming from near and far, and far-er – which means miles, but it doesn’t have to end there, we discovered we can find a way to offset those miles, because every little bit counts, right?

This is a time to think outside the box, or bag.

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Read. Brew. Taste. Repeat.

Read. Brew. Taste. Repeat.

We think a lot about sustainability in the coffee industry – the sustainability of the farms, of the industry as a whole and always in the peripheral, we think about sustainability of our planet.

But it has become an issue that I’m finding myself unable to keep in the peripheral, in my both personal and work spaces. With the broadcasting of ABC’s formidable documentary series earlier this year, War On Waste, and along with it the consequent wave of change that came from that series – namely, the very powerful boom of KeepCup sales, it was evident I am not the only one thinking about this.

But what can we do?

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