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    Coffee Cupping

    Coffee Cupping

    Definition:

    The practice of observing the tastes and aromas of brewed coffee, performed informally by anyone or by professionals knowns as “Q Graders”. Cupping allows for a full evaluation of the flavour profile of a coffee, including the identification of the coffee bean origin.

    Baristas, just like a sommelier with a glass of wine, can judge coffee by the specific parameters of acidity and aftertaste. When cupping coffee, it is important to ensure that the temperature remains both warm and just above room temperature to gain positive characteristics at both ranges of temperature.

     

    The Process:

    1. Brewing the coffee

    Coffee grounds are expensive and delicate, meaning even the water used to brew coffee is judiciously deliberated. The boiled water is poured carefully into the cup in a circular motion.

     

    2. Removing the crema

    After the water has been poured into the cup, the grounds are left for around 10 minutes to ensure the sediments settle to the bottom, allowing for the crema to float on top. Using two spoons the crema is then carefully removed.

     

    3. Smell the aroma

    The first step to understanding the art of good coffee is through the scent of the basic aroma, picked up through your nose. The nose is considered a powerful tasting tool in the process, able to observe the aromatic compounds present in the coffee.

     

    4. Slurp the coffee

    The action of slurping the coffee to aspirate it over the entire tongue combined with the interaction with your nose aids the coffee taster in measuring aspects of the coffees taste, specifically the texture, sweetness, acidity, flavour, and aftertaste.


    It is important as a grower, to understand the notes and grading of your coffee beans. This is why this year, through our partnership with Sustainable Harvest, we are building a cupping lab for the female farmers of Twogere Umusaruro in Rwanda. This will allow them to understand the flavour notes of their coffee, how it will be consumed and allow them to grow a more consistent crop. By purchasing any of our St Remio products, you are helping us to achieve this goal for them. You are having a positive impact at the source and for this we say THANK YOU!

    Introducing our new K-fee®*/ Caffitaly®* compatible coffee capsules!

    Introducing our new K-fee®*/ Caffitaly®* compatible coffee capsules!

    That’s right. One capsule that fits in two different systems and gives you the perfect coffee every time.

    St Remio is excited to unveil their brand new range of compatible capsules that work in two different proprietary systems, Expressi®* (Aldi) and Caffitaly®* (Woolworths). The capsule has been specially created to allow it to fit perfectly into both coffee machines without compromising their integrity.

    It is the first time a national retailer has opened up these two closed systems introducing a compatible capsule that allows consumers to buy coffee capsules outside of Aldi and Woolworths stores and giving the consumer the ability to purchase a brand outside of Caffitaly®* and Expressi®*.

    St Remio pride themselves on quality, transparency and community, and while a great coffee is paramount, they aim to challenge consumers to really think about the people and process behind the coffee they enjoy.

    Founder Trent Knox, was inspired to create St Remio after spending time in the coffee fields of Rwanda.

    “I have been involved in coffee for over 10 years and this was the first time I was challenged to really think about the people behind coffee. The farmers. The communities. The families. It was in that moment that St Remio was born.”

    “After the genocide killed close to one million men, the women had no choice but to run the coffee plantations with little or no education or experience. Despite the tragedy they had already faced, they stood side by side working towards a common goal which was to provide for their families. Coffee isn’t just a commodity, coffee is a about unity.”

    St Remio are proud to have partnered with social enterprise Sustainable Harvest® who currently work with the female farming community of Rwanda to empower and teach them leading farming practices. They aim to educate and improve the livelihoods of these women through training programs that create the basis for more transparent trade as well teaching them how to run a business, grow more from their plots of land and provide them with access to international buyers so they can provide for their families and improve their community.

    “Simply by changing your coffee to St Remio, you are making a decision to make a difference in someone else’s life. We are proud of our partnership with Sustainable Harvest and are excited by the legacy we are creating with the support of you, the consumer. St Remio is more than just great coffee, it is coffee with a conscience,” Knox explains.

    Coffee enthusiasts can now enjoy four new distinct blends from St Remio with each blend carefully roasted, ground and hermetically sealed to ensure the consumer enjoys the freshest coffee. 

    INTENSE For lovers of a strong coffee, St Remio INTENSE is a strong and bold tasting coffee. This full-flavoured blend features notes of dark chocolate, fig and blackberry.

    CLASSIC A smooth and creamy blend, St Remio CLASSIC is a medium-dark roast with notes of plum, cinnamon and star anise.

    STRONG A well-balanced but bold tasting coffee, St Remio STRONG is a medium dark roast with notes of milk chocolate, nuts and mild spice.

    DECAF ST Remio DECAF is 100% certified organic coffee. Sourced from the fields of Mexico, this premium decaffeinated blend uses beans that have been cleaned by the mountain washing process which removes the caffeine without removing the taste

    Retailing from $3.75 (per box of 10 capsules), St Remio challenges the notion that premium coffee comes with a premium price tag. The four blends are exclusively available from Coles supermarkets nationally. 

    Be part of the change today…

     

    Meet Trent Knox, Mr St Remio

    Meet Trent Knox, Mr St Remio

    Where does your passion for coffee come from?

    It was really something I fell into. But just like a relationship, when I met coffee, it was love at first sight and I knew I’d found ‘the one!’ It’s exciting, it’s always evolving and there are so many innovations and opportunities. Coffee brings people together and I love that. The more I learned the more it consumed me and I have never looked back. Coffee has brought me many wonderful opportunities and now I hope to bring those opportunities to others- my staff, our customers, my family.

    How long have you been involved with coffee?

    I’ve been involved in coffee for over 15 years. I started at Lavazza and from there I found my passion and interest in coffee. I have travelled the world, seen amazing world class production facilities and learned to really appreciate coffee. But, it wasn’t until I spent time in Rwanda in a coffee plantation that I felt I really understood coffee. Up until then I treated it, like so many others, like a commodity. But standing in those fields, I saw the human aspect. It was then I saw people behind coffee and my perspective changed.  

    How often do we sit at the latest and greatest café and critique the coffee. Too hot, not strong enough, too acid etc… But we rarely stop and think about how many people lives that one cup of coffee has impacted on. That’s our difference. We want to challenge people to stop and actually think about what they are drinking and the impact that one cup of coffee is having on so many lives.

    What role have you played in developing the capsule market in Australia?

    During my time at Lavazza, I built the Lavazza capsule business in Australia (which is the A Modo Mio system). It was an amazing challenge and I really loved every step of that journey. I built a very strong knowledge in the capsule market which has taken me all over the world to speak at global coffee events on the capsules market both locally and on a global scale. I really found something that I was very passionate and interested in. The world of capsules is still an evolving market with such big opportunities. From biodegradable capsules, to new technology and innovations it is a very exciting space to be in. Our goal with St Remio is to have a capsules for every solution on the market. We are pretty close to that which is something I am proud of.

    What’s your go to morning coffee?

    I have spent so much time in Italy that an espresso is where it is at!

    What has been your most proud moment since creating St Remio?

    Running a business is really hard. It’s non-stop and all consuming. We are almost 4 years old now and I feel I have aged 50 years! But it’s a roller coaster ride I wouldn’t change. Seeing St Remio on the shelves at Coles was such an amazing moment for my wife and I. We’ve really poured our heart and soul into this and it’s so awesome to see your hard work sitting on the shelf of a supermarket nationally. I am very grateful that Coles believed in our brand as much as we do and that they can see the market opportunity. But even though we have hit the shelves, it really is only the beginning. I definitely swing for the fences and I make no apologies for that. If you don’t dream and back yourself in, how will you ever know what you are really capable of?

    What was your favourite memory from visiting Rwanda?

    It’s the people. They are amazing and warm and they work tirelessly. But we all share the same goal and that is to work for our families. That is the common thread. Language barrier or not, we all have the same fundamental drive and that is to provide for our families and give them the very best that we can. The female coffee producers were nothing short of inspiring. They changed my life and my outlook and for that I am very grateful. Being able to help them and build a legacy with the support of our loyal customers is something we as a team are very proud of. We have the power to have a positive impact – so why wouldn’t we take that opportunity to make a difference? Rwanda opened my eyes up to life, real life.

    Where to next for the brand?

    Like I said earlier, one thing about me is that I swing for the fences. Don’t underestimate our size, small is mighty! Small is flexible and nimble and we can MAKE. IT. HAPPEN! I want St Remio to continue to grow and build and I won’t stop till it is a household name. Imagine if shoppers believed in our brand as much as we did. Imagine the impact we can have on the women in Rwanda. Imagine what we can create together!  I am inspired by this and it drives me each and every day. Where will we end up? Anyone who runs a business will say ‘ I don’t know’ but I do know that if we share our message people will want to be part of the journey with us.

    The History of the Espresso Machine

    The History of the Espresso Machine

    Since coffee was first roasted, its brewing methods have evolved from the weird and wonderful to the practical and sophisticated. The first espresso machine was first patented in 1901 in Italy and it has been reinvented for the Holy Grail – the perfect cup of coffee.

    Home machines have become more and more sophisticated over the years, emulating shop style espresso machines and more recently offering a pod experience that can be just as good. In the old days, everyday coffee was just instant.

    Thank goodness, that today, instant is just not acceptable. While espresso was never designer per se, the machines that make our cappuccinos and lattes have a history that stretches back more than a century.

    In the 19th century, coffee was a huge business in Europe with cafes flourishing across the continent. But coffee brewing was a slow process and customers often had to wait for their brew. Seeing an opportunity, inventors across Europe began to explore ways of using steam machines to reduce brewing times – this was, after all, the age of steam.

    Though there were surely innumerable patents and prototypes, the invention of the machine and the method that would lead to espresso is usually attributed to Angelo Moriondo of Turin, Italy, who was granted a patent in 1884 for “new steam machinery for the economic and instantaneous confection of coffee beverage.” The machine consisted of a large boiler, heated to 1.5 bars of pressure that pushed water through a large bed of coffee grounds on demand. Though Moriondo’s invention was the first coffee machine to use both water and steam, it was purely a bulk brewer. Not much more is known about Moriondo, due in large part to what we think might have been a branding failure. The two men who would improve on Moriondo’s design would not make the same mistake.

    Luigi Bezzera and Desiderio Pavoni were the Steve jobs of Espresso. Luigi Bezzera made several improvements to Moriondo’s machine, introduced the porta filter, multiple brew heads and many other innovations still associated with espresso machines today. And for the first time, a cup of coffee was brewed to order in a matter of seconds. But there was a few problems with Bezzera’s machine. The machine was heated over an open flame, which made it hard to control the temperature and nearly impossible to produce a consistent shot. And consistency is the key to an espresso. While Bezzera designed a few prototypes of his machine his beverage remained largely unappreciated because he didn’t have any money to expand his business. But he knew someone who did; Desiderio Pavoni.

    Pavoni bought Bezzera patents in 1903 and improved many aspects of the design. Notably, he invested the first pressure release valve. This meant that hot coffee wouldn’t splash all over the barista from the instant release of pressure.

    Bezzera and Pavoni worked together to perfect their machine and at the 1906 Milan Fair, the two men introduced the world to “cafeé espresso.” After the Milan Fair, similar espresso machines began to appear throughout Italy. This machine dominated the espresso market for more than a decade. Yet despite the success of the machines remained a mostly regional delight of Milan and surrounding areas. Nevertheless, these 3 amazing creators of the coffee machine were an important part in creating the coffee you drink today. So you can thank these creators for bringing you the espresso you know and love today.