Zest is again child! We’re excited to be that includes two scrumptious coffees by our associates over at Melbourne primarily based Zest Specialty Espresso Roasters this month.
One stunningly roasted Ethiopian filter espresso and their go-to espresso mix. Choose your poison. You actually can’t go incorrect with both this month.
If there’s one factor that stands out with this month’s featured roaster it’s that they’re obsessive about exploring completely different flavours. Zest has constructed their model round flavour innovation and deep curiosity which drives every part they do. Flavour actually triumphs all. You’ll discover that each one their coffees embrace a ‘Flavour Terrains’ graphic, which visually maps out the flavour profiles for every espresso. Additionally they host common tastings over at their Richmond Sensory Studio the place you possibly can pattern a wide range of coffees by way of their Espresso Flights. It’s obvious that Zest needs their prospects to style espresso in a complete new method, identical to wine lovers respect the nuances of various wines. They’re on a mission to assist prospects dive deeper into the world of espresso and perceive the delicate intricacies that make every cup particular.
In addition to their fundamental location in Richmond, Zest espresso will be present in over 300 specialty cafés throughout Australia. From Melbourne to Brisbane, Sydney to Darwin, their blends are served with ardour and care by baristas who share their dedication to distinctive flavour.
The Interview
We spoke with Zest’s Head of Espresso, Aryan Aqajani, about how Zest acquired began, their provide chain and the place the identify ‘Zest’ got here from!
Inform us about you. What’s your espresso background?
After all! Effectively, I’ve been working in espresso for fairly a while now. Through the years, I’ve labored throughout a number of areas of the business, ranging from the bottom up. My journey started in espresso outlets, studying firsthand in regards to the artwork of creating nice espresso and understanding what it takes to create that excellent cup. From there, I moved into the roasting aspect of issues, studying in regards to the complexities of the bean itself – every part from sourcing to roasting methods and the way these parts form the ultimate flavour.
I’ve had the chance to compete as a espresso skilled, and I’ve had the honour of judging at a couple of world espresso competitions, which has given me a singular perspective on the world of specialty espresso. I’ve labored with some wonderful groups and realized from among the greatest within the enterprise. All of this expertise has formed my method to espresso: a dedication to high quality, consistency, and, in fact, a deep ardour for sharing that information with others. My position right here at Zest permits me to deliver that keenness for flavour, schooling, and high quality to the cafés we work with. It is all about serving to cafés craft distinctive espresso that retains prospects coming again for extra.
How did the model get began? Speak us by means of the method and challenges.
The story of Zest began again in 2009, when brothers Anton and Rod Greenfield noticed a spot available in the market for distinctive, constant espresso that actually catered to specialty cafés. We have been each captivated with espresso, however we additionally understood the complexities that café house owners face – rising prices, sustaining high quality, and protecting prospects glad. We needed to construct one thing that supported the café house owners of their pursuit of serving nice espresso whereas making a long-term partnership with them.
The preliminary problem was determining how we might make that imaginative and prescient a actuality. We didn’t need to simply be one other espresso provider; we needed to be a accomplice who actually understood the wants of our purchasers. We began by specializing in high-quality beans, constructing robust relationships with espresso producers, and roasting in a method that actually introduced out the distinctive flavours of every espresso. However, we rapidly realised that it wasn’t simply in regards to the espresso – it was about constructing a tradition and a workforce round that imaginative and prescient.
One of many hardest hurdles early on was establishing our model in a aggressive market. We wanted to ensure we have been standing out not simply with our product but additionally with our dedication to schooling and coaching. We understood that it was essential to assist baristas and café house owners develop their abilities, so we made positive to supply coaching applications and help from day one. The largest problem has all the time been balancing progress with sustaining the standard and values we’ve constructed the model on. We’ve labored laborious to remain true to these, whilst we have expanded.
The place did the identify come from?
The identify ‘Zest’ was born out of a need to seize the power, ardour, and enthusiasm that we have now for espresso. We needed a reputation that mirrored not simply the standard of the espresso itself, but additionally the expertise we needed to create for café house owners, baristas, and low drinkers. ‘Zest’ represents that spark – the colourful, thrilling power that espresso brings to the day. It’s that little additional push of flavour and pleasure that elevates each cup.
We additionally needed the identify to be easy, memorable, and simply related to one thing constructive and energising. It aligns completely with our method to espresso: all the time searching for one of the best in flavour, all the time striving for the right steadiness, and continuously difficult ourselves to discover new heights in espresso. The identify displays our core perception that espresso needs to be greater than only a drink; it needs to be an expertise that evokes and delights.
The Espresso
BLACKBIRD
ESPRESSO COFFEE
The scrumptious Blackbird espresso mix is a fantastically balanced espresso with a wealthy, complicated flavour profile. On the black aspect, you may expertise a vibrant mixture of orange zest, black tea, and baker’s chocolate – bringing a vivid, barely citrusy kick with a deep, wealthy cocoa end. When brewed as a white espresso, Blackbird turns into indulgently easy, with tasting notes of 70% darkish chocolate, hazelnut, and toffee. The sweetness and creaminess are completely balanced, making it a crowd favorite for individuals who get pleasure from a deliciously candy cup. Blackbird is Zest’s hottest espresso mix – making a cup that works fantastically as an espresso or in milk-based drinks, delivering a satisfying expertise each time.
Espresso Origin:
Brazil and Colombia
Tasting Notes:
Darkish chocolate, hazelnut and toffee.
Espresso Recipe:
Temp: 93.5c
Dose: 21g
Time: 25-27 seconds
Ratio: 1:1
Yield: 26-28g
GUJI HAMBELA
FILTER COFFEE
This month’s filter espresso by Zest is from the oldest espresso rising nation of all of them, Ethiopia. They named the espresso Guji Hambela as a result of it’s from the Guji Zone, which is within the Ethiopian area of Oromia. As with many Ethiopian coffees, this espresso just isn’t traceable all the way down to a single farmer. As a substitute, this espresso is the work of Tracon Espresso who’ve sourced espresso from farmers throughout the Guji Zone, after which processed it. The Guji Zone produces glorious espresso on account of its altitude and exquisite crimson fertile clay soil. Moreover, the Guji Zone is comparatively new to rising espresso in comparison with its neighbouring zones that means the area possesses youthful espresso timber. This contributes to its vibrant and complicated flavour.
Espresso Origin:
Ethiopia
Tasting Notes:
Bubblegum, berry jam, darkish chocolate and spices.
Filter Recipe (V60):
Temp: 95c
Dose: 15g
Water: 250g
Brew Time: 3:30 minutes
Pours: 5 pour of 50g
Brew Ratio: 1:16