Devoted
TO
Over 125
Edgar Harris sourced the finest coffee
beans from around the world and sailed
them into Sydney. So began a tradition of
premium coffee for all to enjoy.
Today, our Master Roasters are still helping Australians
enjoy one of life’s simple pleasures – a great cup of
coffee. As coffee is a natural crop, subject to varying
climate and rainfall, the beans change from season to
season. We are constantly fine tuning our blends to
create the richest and smoothest coffees possible. Plus
our beans are roasted locally for maximum freshness.
This booklet is not an encyclopaedia or an instruction
manual. Rather it’s a collection of tips, suggestions and
a place to debunk a few myths.
TASTE OUR DEVOTION
years ago,
Myth: Coffee should be stored in the
fridge or freezer.
Fact: Coffee should be stored in an
airtight container in a dark, cool and dry
place – like the pantry – not the fridge
or freezer.
KEEP
IT
As soon as coffee is exposed to the air it
begins to deteriorate.
To maximise taste and freshness, do not decant your
coffee, instead place the whole package in an airtight
container and store it in a cool, dry, dark place like
the pantry.
When coffee is stored in the fridge or freezer, it is
likely to absorb moisture and go stale more quickly.
And that’s not the only thing it absorbs... as coffee
is very porous it can also be contaminated by smells
from other foods in your fridge.
Coffee should smell like coffee – not like last
night’s leftovers.
Benefits
OF
THE
Whilst coffee is grown in many locations around the
world, there are two main species – Arabica and Robusta.
Because the climates and seasons change each coffee
crop, Master Roasters blend different beans together
to create a more consistent and even taste.
Have you thought about grinding your own beans?
There are 2 main benefits of grinding your own beans:
1Beans stay fresher for longer than ground coffee.
So if you grind just enough for each brew, you are sure
to enjoy a fresher cup.
2You can tailor the grind to your coffee making method.
For example if you use;
an Espresso Machine – a fine to medium grind is best,
if you use a Plunger – a coarse grind is best.
Grind them, smell them, love them.
Myth: Only coffee connoisseurs grind
their own beans.
Fact: Actually, anyone who likes good
coffee should think about grinding
beans. It is neither difficult nor messy,
and beans maintain their freshness
for longer than ground coffee.
KNOW
your
coffee
It’s an espresso, NOT an eXpresso!
Espresso
a 30ml shot of concentrated coffee
with a golden layer on top called crema.
Often referred to as a short black it is
the starting point for great coffee.
Flat White
an espresso served with steamed milk
(and no foam).
Cappuccino
an espresso with steamed milk, served
topped with foam and sprinkled with
fine chocolate.
Mocha
an espresso with steamed milk and
chocolate added throughout.
Latte
an espresso with steamed milk plus
a layer of foam on top. Often served
in a tall glass.
Long Black
an espresso with hot water, served
in regular coffee cup or mug.
Affogato
an espresso poured over vanilla ice
cream. Usually consumed as a dessert.
Macchiato
an espresso with a small
layer of frothed milk.
Espresso machine TIPS
A great espresso with a lovely hazelnut coloured
crema on top should take about 25 seconds to extract
from your machine. If it extracts too fast it will be
weak, and too slow it will be bitter.
As a general rule;
If your coffee is extracting too fast, try a finer grind,
pack more coffee in the handle and tamp it with
more force.
If your coffee is extracting too slowly, try a medium
grind, pack less coffee in the handle and tamp it with
less force.
Every machine is different. Understanding the grind
and how firmly to pack the coffee in the basket of
your machine is something you will perfect over time.
Myth: Coffee comes from Italy.
Fact: The vast majority of coffee is grown
in the tropical nations that lie around the
Equator (between the Tropics of Cancer
and Capricorn).
MILK frothing tips
•Think about milk frothing as 2 stages: firstly, texturising
the milk by rolling it into a smooth, velvet-like
consistency and secondly, heating it.
•Use cold milk, and plenty of it. The velvety texture of the
milk is created whilst it is under 40°C, so it’s important
to get the milk rolling straight away. The more milk in
your jug, the more time you have to texture it (as a small
amount of milk will heat very quickly).
•Create a whirlpool effect by placing the steam head just
under the milk’s surface towards the side of the jug and
by holding the jug on an angle. When done correctly,
the milk should double in volume.
•Most cafes serve their milk around 60-65°C. So once it
is textured, keep the milk turning until the side of the jug
is too hot to touch with the inside of your palm. If you
are really keen, use a thermometer to get it just right.
•Endless milk frothing will not create better texture –
it will just burn the milk.
Myth: Skim milk creates the best froth.
Fact: Yes, skim milk certainly froths
easily, but also tends to aerate quickly
and can become too foamy.
Plunger tips
•Add a tablespoon of coffee for each cup and an extra
one for the plunger. It’s always better to make the
coffee stronger and dilute it if necessary with water or
milk, after the brewing process.
•A coarse grind is best so coffee will not pass through
the filter.
•Avoid burning the coffee by allowing the water to come
off the boil for a few seconds before pouring it in.
•Give the coffee a stir.
•After 3-4 minutes depress the plunger slowly. A shorter
or longer brewing time will compromise the flavour of
the coffee.
Myth: Leaving your plunger coffee to brew
for longer will make a nice strong coffee.
Fact: Plunger coffee should brew for 3-4
minutes – leaving it longer will only make
it bitter. If you prefer it strong, try adding
an extra tablespoon of coffee instead.
Espresso Pot tips
•Each pot makes a set amount of coffee. Do not try to
make less by under-filling or more by overfilling the
basket and tamping the coffee down. This will affect
the extraction process and result in either a weak or
bitter brew.
•Make sure the top and base are together firmly –
otherwise pressure will escape. If you still see steam
or water escaping, you may need a new seal. If steam
is escaping from the valve, you need a new valve.
•Use a low heat as you want the coffee to brew slowly.
The process will only take 3-5 minutes.
•When you hear the pot begin to extract the
coffee, remove it from the heat quickly to prevent
it from burning.
Myth: Making a great espresso at home
requires a big machine.
Fact: Stovetop espresso pots can make
great coffee and are small and easily
stored in a cupboard.
OUR RANGE
Premium (Ground coffee & beans)
Quality beans, medium roasted, to
produce a coffee with a smooth taste
and delicate aroma.
Espresso (Ground coffee & beans)
Genuine Italian style coffee, medium roasted to
enhance the beans’ subtle flavours. Invitingly
aromatic with a deep intense character.
Black Label (Ground coffee & beans)
A dark roasted, full bodied coffee with
a smooth finish.
Mocha Kenya (Ground coffee)
A mild and enticingly smooth,
well-rounded blend.
Decaffeinated (Ground coffee)
A medium roast, carefully blended,
resulting in a smooth and rich tasting
coffee without the caffeine.
Harris Reserve: Brazilian & Colombian
(Ground coffee & beans)
UTZ Certified Sustainably Grown Coffee.
100% Arabica beans.
Brazilian – medium roasted for a smooth finish.
Colombian – dark roasted for a rich and
aromatic flavour.
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harriscoffee.com.au