Cappuccino

Served in a coffee cup

  • Extract 28ml (single shot) in 28 seconds
  • The cappuccino displays cream enriched by a dense foam cap
  • Chocolate sprinkled generously on top
  • Milk like silk
  • Keep the milk pour slow, to ensure the cream cuts through the foam

 

As always, the five key points to the perfect cup remain:

  1. Correct grind – 28ml in 28 seconds
  2. Heavy, even tamp
  3. Watch the flow of crema
  4. Milk like silk
  5. Slow down the milk pour into the cup / glass

Not only does the Melbourne Cup ‘Stop The Nation’, it also brings most of Melbourne to a grinding halt. The first Tuesday in November has been a Melbourne tradition since 1861, although the race didn’t move to that day until 1875.

Melbourne Cup Tradition

For most people in Melbourne, Tuesday is a day off. Barbecues are the norm, and most people put a bit of money on the sweep and the race. 100,000 go to the race itself in Flemington.

All over, people stop and watch the race.

Public Holiday

Melbourne cafes have the choice of opening on the day.

Cafe Contact will be operating as usual for the day.

We love when Mahalia comes up with her new, limited-edition roasts! It’s time to get on board for the latest Yirgacheffe.

FTO Ethiopia Yirgacheffe Natural Gr3Yirgacheffe

An outstanding Fair Trade Organic single origin from the birthplace of coffee, this Yirgacheffe is a lighter roast to highlight the delicate aromatics of pineapple, blueberry and raspberries found in natural processed Ethiopians. Cup attributes of ripe apricots, vanilla pod finishing with candied orange. Roast style is best suited for a short black, V60, and sensational as a Cold Drip. Not suitable for milk based coffees.

Mahalia’s Recommendations for Preparation

Espresso : 20gm basket to 40ml extraction in 20 seconds
Cold Drip : 70gm to 850ml of iced filtered water
V60 : 14gm for single serve

This one comes in 250g and 1kg bags – while it lasts…

Long Macchiato

Served in a coffee cup

  • Fill the cup to 3/4 full with water from the boiler, not the group head
  • Place the filled cup under the porta filter
  • Extract 56ml (double shot) in 28 seconds
  • Stain with three tablespoons of textured milk

 

As always, the five key points to the perfect cup remain:

  1. Correct grind – 28ml in 28 seconds
  2. Heavy, even tamp
  3. Watch the flow of crema
  4. Milk like silk
  5. Slow down the milk pour into the cup / glass

Thanks to L’Artiste de MONIN, transform an everyday drink into a wonderful creation! Creating latte art has never been so simple!

Cafe Contact supplies the full range of Monin syrups.

Cafe Latte

Served in a 220ml (8oz) latte glass

  • Extract 28ml (single shot) in 28 seconds
  • Fill the balance of the glass with textured milk
  • Ensure a 15mm band of creamy dense foam at the top of the glass
  • Crema cuts nicely through the foam

 

As always, the five key points to the perfect cup remain:

  1. Correct grind – 28ml in 28 seconds
  2. Heavy, even tamp
  3. Watch the flow of crema
  4. Milk like silk
  5. Slow down the milk pour into the cup / glass

Long Black

The long black brings out the best flavours of good coffee, offering drinkers a way to enjoy the qualities of coffee in a similar fashion to espresso without any masking by milk.

Served in a coffee cuplong black

  • Fill the cup 3/4 with water from the boiler (not the group head)
  • Place the cup under the porta filter
  • Extract 56ml (double shot) in 28 seconds
  • Serve immediately

 

 

As always, the five key points to the perfect cup remain:

  1. Correct grind – 28ml in 28 seconds
  2. Heavy, even tamp
  3. Watch the flow of crema
  4. Milk like silk
  5. Slow down the milk pour into the cup / glass