Every Wednesday morning (at our roastery in East Brisbane) we light roast and cup two high scoring micro-lot coffees, via the Project Origin network.
We change 'filter program' coffees bi-monthly.
A limited supply of 200g bags will be available from our webstore and Blackstar outlets (get in early on Wednesdays to secure your bag).
Both coffees will be available from our new brew bar at Thomas St and will brewing soon at our CBD store (Contessa) also.
Served using Clever Dripper and Mocha Master.
Filter brew methods are perhaps the oldest and simplest way of making coffee. All you need is coffee, hot water, filter paper and.. gravity.
Filter brewing strips back the process of extraction. Coffee in it’s purest liquid form. With very few distractions from the truest origin flavours.
Our Filter Program will introduce you to a whole new experience of coffee. Journey with us as we get to know each of these spectacular coffees and the farmers who grow them.
We are pleased to announce - Filter Program #2 - which will run until the end of March 2017..
How does this drink come to exist? The answer traces back to soil, sun and rain. The coffee in this bottle is the fruit of trees that grow at the Green Cauldron Coffee Plantation in the Byron Bay Hinterland. Rich volcanic soil, ideal climate and the passion of people like plantation owner Hayley Richards come together to make coffee from this small farm that sits amongst Australia’s finest.
In November each year, the coffee cherry is harvested at Green Cauldron in the Byron Bay hinterland. The farm comes alive at this time more than any other. The normally calm, lush green trees are shaken by the harvester, yielding ripe coffee cherries. Workers scurry around to ensure the fruit is processed correctly as roasters, brewers and friends all roll up to see the event. Even the farm dog Gypsy is excited!
Aged coffee beans then arrive at Blackstar’s Brisbane roastery. Here, Christian Frost uses our 1958 model Probat roaster to expertly roast the coffee. From a flavour perspective, Blackstar Cold Pressed doesn’t exist without Christian and his machine. Coffee roasting involves the careful input of energy over time. Sounds simple, but the path to quality is treacherously narrow. One mistake and the coffee can turn to carbon. The end goal is to achieve the desired chemical changes within each coffee bean. This process is what allows brewers to extract the finest flavours.
Brewing is our most cherished past time. Years of trial and error have gone into fine tuning our Cold Pressed brewing method. Coffee is ground and immersed in ice cold water overnight, creating liquid coffee with low acidity and a pleasing sweet depth. Our Head Brewer, Rhys Jones, goes to great lengths to ensure the consistency of our Cold Pressed brew. He tests each batch to ensure it has the unique characteristics of Blackstar Cold Pressed. High end sweetners are added to the brew before it is sent to Maleny Dairies for bottling.
Guernsey cows are milked each day at Maleny Dairies as they have been for generations. The Hopper family pride themselves on producing creamier milk, with more protein and a fuller taste. We believe it’s the best local milk available.
Hand-bottled in West End since 2007, generations of bottlers (much respect * you know who you are...) have laboriously filled and capped over 400,000 of our iconic brown bottles. Increasingly we are looking to semi-automate our systems to reduce strain on our busy bottling division. Of course every drink is manufactured in accordance with strict safety and hygiene standards to ensure optimum shelf life and stability.
Locally roasted. Fresh ground. Carefully brewed. Maleny Dairies milk. Raw maple. Vanilla. Liquid gold. The end.