It’s been 4 years since we’ve caught up with the proficient gang over at Motobean Roasters! Since then, heaps has modified. They shortly outgrew their authentic location, within the Victorian small city of Malmsbury, and took over a a lot bigger area within the city of Ravenhall.
Nonetheless staying true to their love of experimenting, Motobean has developed a formidable Single Origin program and is consistently mixing and fermenting to provide you with distinctive outcomes. Their efforts haven’t gone unnoticed. Motobean espresso has been celebrated throughout the nation – yow will discover it all over the place from Sydney cafes to being utilized in espresso competitions.
Whereas their new(ish) location is way bigger than the unique, they’re nonetheless rising and increasing. In twelve months they plan on opening up a tasting room on their property. So ensure you’re checking their Instagram for opening bulletins and pay them a go to after they do. Within the meantime, we’ve two distinctive coffees by Motobean for you this month – a filter from Burundi and an ideal go-to espresso. Take pleasure in!
THE INTERVIEW
This month we caught up with Motobean’s very personal Sean Edwards to see what they’ve been as much as over the previous few years, be taught extra concerning the coffees they’re roasting lately and focus on what business traits they suppose are going to explode!
It’s been a couple of years since your final characteristic – what’s been taking place at Motobean since 2021?
Motobean has grown considerably since 2021. We’ve upgraded our roaster to a S35 Loring. Additionally, our vary of single origin espresso, with a selected emphasis on fermented coffees sourced straight from the farm, has expanded. This has led to us focusing extra on fermented coffees which have been confirmed to be very talked-about each right here in Australia and abroad.
Has the Motobean crew grown or modified in any huge methods since we final caught up?
Sure! In 2021 we had solely three folks working for us and we now have 9, which incorporates three gross sales reps and two roasters. The crew we’ve now has wonderful expertise within the business each from a roasting perspective and a high quality perspective so we really feel very fortunate to have them on board.
How has your strategy to roasting advanced in the previous few years?
With our new roaster, The Loring, we’ve been capable of produce a cleaner and better high quality roast than beforehand. We now have additionally chosen to stay with the identical top quality beans – particularly over the previous yr as a result of scarcity of beans and value will increase. We’ve been fortunate to have the ability to lock these beans in and never compromise our high quality!
How do you supply your espresso beans and what do you search for within the beans you employ?
We work with a number of inexperienced bean suppliers right here in Australia. For our home blends we’ve a sure cup rating we like to achieve and solely choose coffees that showcase the very best qualities of every origin, varietal and course of . For our singles we search for extra distinctive microlots that supply the top person a alternative between top quality conventional tasting coffees proper via to polarising enjoyable and unique coffees a few of which we supply direct from farm!
What are you trying ahead to within the espresso business for the time being? Any cool traits we must always hold our eye on?
I like the way in which espresso fermentations and processing strategies are altering and evolving. At Motobean we’re all the time eager to strive these new strategies and share these with our clients. We now have had a great deal of enjoyable experimenting with mixing conventional coffees with fermented coffees. Arising with espresso that tastes like a cinnamon donut or chocolate bounty, and we’re in search of extra blends to introduce sooner or later.
THE COFFEE
Espresso Mix
The reaper
Introducing your new favorite go-to espresso roast by Motobean – The Reaper! A scrumptious mix of Brazil and Colombian beans roasted between a medium and a darkish profile. You’ll get tasting notes of darkish cacao, caramel and nuts. The advised recipe beneath will be certain that you get a clean, robust, daring flavour with low bitterness and a pleasant sweetness to the palate. Excellent with milk or by itself.
Espresso Origin: Brazil and Colombia
Tasting Notes: Notes of darkish cacao, caramel and nuts.
Recommended Recipe for Espresso:
- Dose: 21g
- Yield: 45ml
- Temperature: 91 levels
- Time: 24–28 seconds
- Ratio: 1:2
Filter Espresso
Burundi Kayanza Ruvumu
This month Motobean is showcasing a really particular single origin espresso from the East African nation of Burundi. Identified for its mountainous terrain and specialty-grade beans, Burundi produces coffees with depth and complexity. This filter roast is frivolously roasted to focus on the bean’s finest qualities — with tasting notes of brown sugar, caramel, orange blossom and rose water.
Espresso Origin: Burundi
Tasting Notes: Brown sugar, caramel, orange blossom and rose water.
Recommended Recipe for Filter:
- Dose: 18g
- Bloom: 75g for 30 seconds
- Water: 270g
- Temperature: 94°C
- Time: 2:20 – 2:40 minutes
- Ratio: 1:15
