Commonfolk’s getting a facelift and Bussy McBusface is returning to Progress St.
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You may not realise but coffee is a small cherry that normally house two coffee seeds (the beans). There is no major commercial use for the coffee cherry so producers must choose how to remove it from the desired seeds. This process can dramatically impact the flavour and character of the resulting coffee. Each producing region has its unique processing styles but as a general rule, there are three main processes used to make specialty arabica coffee — washed, natural and honey.
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One of the easiest ways to promote sustainability in coffee, while also getting the chance to experiment, is to work with the same farmers or producers every year. Partnerships like this are a key part of Commonfolk’s buying philosophy. We call this kind of buying model, relationship coffee.
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Cold Brew is your best mate no matter the weather! Keep it in the fridge and drink it hot, cold, with or without milk.
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Does your daily coffee do more harm than good? Commonfolk’s Sam Keck chats with Tony Strickett from First Crop Coffee on fair trade practices, coffee farmers and the responsibility of roasters and importers to be honest from bean to brew.
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Sprudge is a worldwide leader in coffee news and culture, and our very own Sam Keck made their top twenty leaders in the specialty coffee community. We reckon that’s pretty cool. Read the interview.
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Our story isn’t an uncommon one; we’ve had to overcome challenges, commit to the quality of our coffee, prioritise customer service and aim for consistency in all things we do. We’ve learnt a bit over the last few years (ok, a lot), and while the dream continues to unfold, we’re astounded by the growth and success of the Commonfolk family. Because of this, we’ve been able to partner with heaps of local businesses as they commence or continue their dream too! While there’s no secret formula to running a business in the hospo industry, there are some non-negotiable aspects that we’ve learned have to be a high priority to keep your business baby alive. Here’s a (non-exhaustive) list of what we know to be important for a great cafe culture.
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The Annual Latte Art Smackdown 2019
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Great question. My official title is client relationship representative but that massively undersells how awesome my job is. Basically I mentor and train baristas and cafe owners to produce the best version of Commonfolk coffee possible.
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At Commonfolk we are always looking for new ways to be green. We have always thought it is our duty to reduce, where possible our waste. We started to do this with our chefs taking home all the raw veggie scraps for composting or feeding to their chickens! It was when our new Head Chef Phil Edwards came onboard and shared the idea of the ‘Worm Farm’ that we realised there was a genuinely viable way to reduce our waste, and improve our garden without having to expose our customers to huge composting bins.
Read More![Meet the 'Folkers' Benjamin [Button] Hogan](https://images.squarespace-cdn.com/content/v1/559c880be4b01baae9b5cbd0/1515988430960-JKHLK50GE61M00C9RH4R/IMG_3889.jpg)
Meet the 'Folkers' Benjamin [Button] Hogan
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Earlier this year the Commonfolk hosted an event celebrating a truly amazing accomplishment: After four years of blood, sweat and tears the first ever harvest of Zukuka Bora coffee arrived in Australia.
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Earlier this year I had the privilege of travelling with the team from First Crop Coffee to visit a number of farms in Central & South America. The purpose of the trip was to develop stronger ties to the farms we support, build relationships with the farmers, their families and workers, and to search for exciting new coffees to roast and serve at Commonfolk.
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Earlier this year I had the privilege of travelling with the team from First Crop Coffee to visit a number of farms in Central & South America. The purpose of the trip was to develop stronger ties to the farms we support, build relationships with the farmers, their families and workers, and to search for exciting new coffees to roast and serve at Commonfolk.
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This year I had the privilege of travelling with the team from First Crop Coffee to visit a number of farms in Central & South America. The purpose of the trip was to develop stronger ties to the farms we support, build relationships with the farmers, their families, and workers and to search for exciting new coffees to roast and serve at Commonfolk.
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My experience working in bars, cafes, and restaurants in my younger years revealed to me that there is enormous pressure on women to be ‘put on display’ and we have to just smile and please no matter that the situation.
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Meet the 'Folkers' our new Head Chef Phil Edwards
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