(1) Home Page: with big feature Image (Note to designer) I don't know how to attach anything here, will send graphics / images later.
At the bottom of the page I'd like my details and a contact tab that will send messages to firstname.lastname@example.org
The contact number for the business (Currently 04268 1234 4).
To keep the home page from being full of text I would like only the headings below to show. When you click the heading I'd like for a text box to open with the text over the home page, but not as a new page.
Who are we:
We are a company of coffee enthusiasts, in fact it's probably fair to go as fair as to say Geeks who roast espresso blends and a range of single origin beans. We roast coffee in Eltham, Melbourne and whilst we do supply a growing list of establishments who have chosen to work with us, we specialise in roasting coffee for normal everyday coffee lovers to make themselves at home.
Coffee is a very subjective product and we believe that there is no such thing as the perfect coffee, only the perfect coffee for you. So whether you’re a coffee connoisseur, café-dweller, home-brewer or biscuit-dunker, our concise selection probably has something for you. We could try to describe our coffee in words but you’re better off letting your taste-buds do the talking.
Our sourcing philosophy is primarily directed at flavour and quality. Alongside which our ethos towards sustainability and ethical sourcing protocols ensure the coffees we roast and sell have not only character but a transparent story. We reward quality by paying a higher price to the producer and using suppliers whose ethos is the same.
Friends of the Earth?
We might not be able to save the environment on our own, but we are giving it a go... We are looking to use the most eco-friendly bags & reuse all our boxes, sometimes we even deliver by bicycle. We also support local community projects.
We believe that coffee is a community and we should look out for our own. That’s why we try to use Direct Trade models, and suppliers who directly source from farmers, which gives them better wages and improves communication across the supply chain. Everybody wins.
Red Roaster - The best Coffee you've ever made - At home
(2) What we do:
Well, we follow a few simple rules:
What's in your cup?
We tend to roast mainly single origin coffees, but from time to time we may sell the odd blends. We always state what type of beans, their origin and the percentage we used to create the blend you are drinking.
Nope, we don't have one! Well, our coffee bag states the roasting date and we suggest that you use it at the best moment of its life. That's from four days after roasting to around six weeks from roasting, but you can still enjoy it within 3 months, it's up to you - Generally, fresher is better!
Our very sexy Red Roaster roasts in very small batches, only 2 kilos of beans at a time. We roast several times in order to keep the process as artisanal as possible. It's the best way to control the quality.
(3) False myths
--Great Home Espresso is Expensive--
Well, seeing that you’re on this Website, you must be at least a little interested in this myth, right? Well, this is totally wrong. Want a great shot of espresso on a budget? You can get a number of good home Espresso machines for under $200, wait for the sales and you could bag a great one! In fact right now you can get a Gaggia Evolution with a Baratza Virtuoso grinder for under $400. With practice, that will have you outperforming your local Starbucks “barista” in a week or so. Let’s be honest, espresso is one of those weird things where science and a kind of art meld. You will probably need to spend more than $99 to get decent equipment, but you certainly don’t need to take out a second mortgage to get a solid shot at home. A key thing to remember is that a good grinder is more important than a good Espresso machine!
Don't store your ground coffee in the fridge; buy small resealable bags of whole beans and grind only the amount you need when you brew it. Fresh roasted coffee is incredibly hydroscopic, and will quickly absorb odours in the air. A fridge normally contain strong aromas, which will then be transferred to your cup. Keep the beans as air tight as possible and store them out of direct sunlight. The best rule of thumb is: Buy small - Use quick!
Because beans have a longer shelf life than ground coffee, it is advisable to invest in a small burr grinder if you regularly enjoy your morning wake-up call. This way, you can grind your beans as and when you fancy a cup. Only grind what you need there and then.
Do make sure, however, that it is a burr grinder and not a simple blade grinder, as the latter has a tendency to chop rather than grind beans, which will prevent you from achieving the consistency needed to deliver our coffee's exceptional flavours. You can pick up a good burr grinder for as little as $50 in most kitchen suppliers.
Although some people swear by Tupperware containers, Kilner jars and the like are just fine, it really doesn't have to cost you anything to ensure your coffee keeps fine flavours.
Fresh air is coffee's greatest enemy. Oxygen and moisture within the air is quickly absorbed by the roasted beans, at the expense of its inherently delicious flavours.
--Expensive Coffee is Better than the Inexpensive Kind--
We all know that sometimes you pay more just for the name on the label or the aura of the coffee rather than the quality itself. Kopi Luwak goes for hundreds of dollars per pound, because of the unique process and mystique surrounding the coffee. But, you won’t get me to try it for free. At the same time, an average fresh roasted coffee is probably better than your average branded bag of beans from the corner store. So, this myth I’ll leave open to discussion.
(4) Brewing - The Hardware & how to brew:
There is an ever expanding range of brew methods out there, but here are the most basic four.
Espresso machines (Graphic Image)
Whats the deal?
Well, how much fun do you want to have? We are not talking about bean to cup automatic machines here - theres only a couple of buttons and knobs on these so not much we can play with - read the manual and taste looking for body and a natural sweetness alongside the intensity. The following is for 'traditional' machines with filter handles and uses the 'double basket' for a double espresso or two singles.
What you'll need
You'll need a good quality espresso machine and portafilter (Gaggia, Sunbeam, Brevlle, DeLonghi, Saeco / Phillips are a few good brands), coffee, a grinder, a measuring spoon or scales, tamp (or a substitute flat surface like the bottom of a small glass cup) and appropriate cups.
1. Grinding is one of the MOST important aspects of preparing great espresso. Coffee must be ground fresh for the best results and the machine must be clean and fully warmed up. Grind using a good quality Burr grinder for even particle size and extraction.
2. Remove the filter handle form the machine head and fill the basket with grounds - slightly heaped. Tap the portafilter lightly on the table to settle the grounds and with a finger resting on the rim of the portafilter gently wipe left to right over the grounds to level them and remove excess.
3. Use a tamp tool to compress the grounds in the basket. Apply the tool flat and press with your weight to use about 15-20Kg pressure and ensure that the grounds are solidly packed. If you invert the portafilter the grounds should stay put!
4. Before loading the portafilter back into the machine, flush hot water from the head for 2-3 seconds or longer if your machine produces steam and water in a hissing sound - let the flow settle to remove over temperature water then load the portafilter. Use this water to preheat your cups.
5. Load the portafilter and dry the cups, place under the spouts and activate the brew.
6. Watch the extraction - it should take a moment or two after pressing the button for the flow to start. Flow should be slow and steady - not a drip-drip, and a full shot should take between 18 and 25 seconds to pur ajust one fluid ounce (about 28ml). The flow should look like honey from a spoon. stop the extractin when you get the required volume or just as you start to see a blonding in the crema.
7. If the flow was too fast (espresso feels thin and sharp) grind finer, or coarser if the time was too long or the shot tasted bitter or harsh. You can also experiment with the fill and tamp pressure - all of these aspects will affect the flavour of the coffee significantly.
Stovetop (Graphic Image)
What the deal?
If used right these are the most cost effective way to make great Espresso machine style coffee without shelling out as much money on a big machine. In principle they work in a similar way and are great for an intense and bittersweet rendition of many different coffees. If you like your coffee with bite and intensity, this may be for you, although it is easy to burn the coffee - a little care will provide great rewards. You can't rush a Stovetop!
You’ll need a stovetop / Moka Pot, an electric kettle or other device to boil water in, coffee, a good quality burr grinder, a heat source (electric or gas stove), hot pads, a bar towel, and cups.
1. Although often referred to as an espresso maker, these great little gadgets do make a strong coffee but not quite to the same dense viscous style as an authentic espresso machine. As it brews fast, a fine grind is needed - just slightly finer than filter-fine. Very consistent Burr grind is required, blade grinders will not give good results.
2. Fill the lower reservoir with hot, just boiled water to a line just below the safety valve on the side of the reservoir. Don’t fill with cold water or the coffee grounds will bake before the water hits and the flavour will be flattened. CARE - metal will now be hot, handle with a cloth
3. Drop in the filter basket and add your ground coffee to the rim. Gently level out the grounds with a finger run over the top and lightly pack the coffee down into the basket to remove any voids. Ensure no grounds are left on the rim or in the screw threads.
4. Carefully screw on the lid taking care not to spill the water inside and use a cloth to avoid scalds - do not over tighten
5. Place the brewer on the stove - if gas don’t have flame too high or the handle may burn along with your Coffee. You need a low heat, just enough for the water to boil gently. Watch the brew with lid open and remove from heat as soon as a constant stream of coffee starts to appear in the top section. Close lid and leave to finish brewing.
6. Pour as soon as finished and do not leave to sputter all the water into the top container. Keeping the brew short will enhance the taste and body in the coffee.
Filter machine (Graphic Image)
What it's about
From a heyday in the 1970's these machines are once again becoming popular as coffee lovers re-discover single origin coffees and their sublime pleasures versus Espresso For best results, grind your coffee fresh before use. Use a Burr grinder that cuts the beans in a controlled way for more consistent extraction. Blade grinders chop the beans very unevenly leading to bitter coffee. For Filter coffee grind medium- fine, so that the water collects enough flavour as it passes quickly through the grounds
What you'll need
1. If using a permanent filter, ensure this is clean and free of oils. If using paper filters, use non bleached paper and run small amount of water over first to remove any starchy taste.
2. Measure with scoop provided by manufacturer or traditional dessert spoon - one per cup as indicated by the capacity of the machine (e.g. 10 cup machine - 10 scoops). DON’T SKIMP as this will only make your coffee bitter. Filter machines are very inflexible and only really work best when brewing their full capacity. if your coffee is too strong add water AFTER brewing to preserve the correct balance but diluted to your preference.
3. Fill machine reservoir with fresh cold water and switch on to brew. AS SOON as the water stops flowing in a constant stream from the filter into the jug, pull the jug away and discard the filter and used coffee so that over extracted drops do not fall into the jug. drink immediately or transfer to a thermos jug. do not hold the coffee on the machine hotplate (will turn bitter within 20 mins)
Cafetiere (Graphic Image)
What the deal?
One of the simplest and easiest ways to make great coffee.
What you’ll need
You’ll need a cafetiere, coffee, a grinder, a measuring spoon or scales, a timer, kettle and cups
1. For best results, grind your coffee fresh before use. Use a Burr grinder that cuts the beans in a controlled way for more consistent extraction. Blade grinders chop the beans very unevenly leading to bitter coffee. For cafetiere coffee grind coarse and allow a long (4 min) extraction time for a rich and balanced brew.
2. Measure the coffee - use 7g, per serving,about one heaped dessert spoonful per cup. An 8-Cup cafetiere will take 55-60g for a full rounded brew.
3. After the kettle has boiled, allow 30 secs or so for the temperature to drop below 96degrees C then briskly pour just enough water to saturate the grounds. Swirl the bottom of the cafetiere to thoroughly wet the grounds as they bloom up.
4. Pour the rest of the water to fill the cafetiere to just below the rim or spout. After a few seconds gently tap the cafetiere on the table to knock back the head created by fresh coffee gassing off on contact with the water. For best results, after one minute stir the grounds briefly and top up with water if required.
5. Gently place the lid with the plunger resting on top of the grounds and leave for another 3-4 minutes
6. Gently plunge the coffee and enjoy.
7. Don’t hold cafetiere brewed coffee in a thermos, drink immediately - use less coffee and water if you only want to half fill.
(5) Sales Page (Note to designer)
I don't have a full range of products yet, so I would like you to create a page template which I can drop my items images and descriptions into later. I will also need a PayPal checkout feature for this page
Again, here I'd just like the page set up with a backdrop. Content I'll add at a later date.