Cafe Contact and Mahalia Coffee – Profile Coffee Roasting
Mahalia is adamant that quality comes first in the Mahalia Coffee range. At the core of this philosophy is profile roasting; a technique that requires personal attention and is time-intensive, but the results are well worth it.
Mahalia’s Core Philosophy of Profile Roasting
The core philosophies of Mahalia Coffee are the pursuit of perfection and variety in flavour through the natural intrinsic flavours of coffee. They use no artificial flavour enhancers or additions and each coffee origin used in their blends is chosen for its own integral flavour qualities and sourced from the entire global coffee farm.
There is no compromise in the pursuit of perfect diversified flavour, with sources embracing all doctrines within the industry; rainforest alliance, fair trade, organics, shade grown, and Swiss Water Method. And from all coffee growing countries including Australia. In short, if it tastes good, it’s in! Mahalia Coffee is and intends to remain an epicurean roasting house. Focusing on quality rather than quantity, and flavour over cost.
As master roaster, Mahalia has chosen to pursue and explore the path of profile roasting; an intricate and intense road to follow. Profile roasting demands the exacting scrutiny and personal attention to detail which appeals to few, but exposes the disciplines of a chef trained in the art of haute cuisine.
Flat White
Served in a coffee cup
- Single shot, 28ml in 28 seconds
- Pour hot milk (always steamed to 66 degrees C) into the centre of the coffee slowly
- Allow the crema to rise to the top
- Pouring the milk too fast will break up the crema and results in a weak and milky coffee
As always, the five key points to the perfect cup remain:
- Correct grind – 28ml in 28 seconds
- Heavy, even tamp
- Watch the flow of crema
- Milk like silk
- Slow down the milk pour into the cup / glass
The Perfect Espresso or Short Black
Served in a demi tasse cup
- An espresso (single shot)
- 28ml extracted in 28 seconds
- The foundation for all traditional coffees
- Served immediately, before the rich, golden cream dissipates
As always, the five key points to the perfect cup remain:
- Correct grind – 28ml in 28 seconds
- Heavy, even tamp
- Watch the flow of crema
- Milk like silk
- Slow down the milk pour into the cup / glass