Science behind the best coffee brews
COFFEE creation has become much more than a hurried concoction.
For some, it’s becoming a science – one which is drawing visitors from far afield into the humble village of Tyalgum.
Double or Nothing – Coffee Alchymists founders Archaeus Adidam and Gabriel Ceagain have turned their passion for great coffee into an impressive coffee offering.
Mr Adidam, who’s been a barista for 15 years and a roaster for more than five years, said he’d always been drawn to the smell of coffee when he was growing up.
“When I was studying for my HSC I got seriously hooked on a local coffee bar,” he said.
“I knew I had to learn from the owner and he taught me the fundamentals of coffee.”
Mr Ceagain had his introduction to the world of coffee while washing dishes at a restaurant during high school.
“I found it fascinating watching the barista’s work,” he said.
Mr Adidam said when the founders first bonded over their love for a good brew, they didn’t anticipate banding together as business partners at the start of this year.
“Gabriel brought us to the forefront of coffee service with his intense passion, detail and science to every aspect of coffee preparation and has since returned from meeting some of the industry’s best at the London Coffee Festival,” he said.
Recently, the duo welcomed the addition of “The Slayer”, a custom-built, entirely manual machine, which offers the barista more control over pressure settings and flow rates.
“It was designed by a coffee roaster in Seattle,” Mr Adidam said.
“He was trying to get more from his coffee than a lot of traditional espresso machines could offer.”
Mr Adidam said the added control allowed them to remove more of the bitterness, resulting in a sweeter, smoother coffee.
The duo have built up a strong following, with customers coming from as far afield as Brisbane to enjoy their brew.
Mr Ceagain said fine precision was an integral part of that success.
Before and after brewing, they weigh each shot of coffee, to further control the concentration of the coffee.
“Producing consistent quality espresso is a science,” he said.
“We use specific equipment and processes to test and measure the quality of our espresso regularly.
“I think art is more subjective, but I believe it exists in the story behind the bean and bringing it to people’s sensory experience.”
They believe roasting their own beans on-site makes a difference too.
They’re also passionate about maintaining a connection with coffee growers.
“What’s more important to us, is knowing about the beans we are roasting, the farms they are grown, how they are processed,” Mr Adidam said.
“We strive to make connections with the farmers and next year we are planning on travelling to origin to meet them in person.
“This assures a better quality and personal coffee.”
For both men, their preferred cuppa is one which allows the characteristics of the coffee to shine through.