Little Red update.

It’s been over a year since we started work on Little Red, So lets get updated.

clay bush6 December 2023Comment

What's the recipe?

Which of our variables are fixed and which aren’t?

Ben Faz8 November 2022Espresso, Melbourne Barista Union, specialty coffee melbourneComment

Hercule Poirot investigates the curious case of coffee colours:

Looks like many…Grinds like one!

Espresso, GrindersBen Faz28 July 2022Espresso, specialty coffee melbourne, Coffee Grinder, best coffee blendComment

WHY PILLAR?

Pillar coffee roasters is a Melbourne Coffee roastery located in Braeside, Melbourne. We are dedicated to roasting the best coffee beans for the discerning Melbourne coffee market.

Ben Faz3 March 2022Comment

A discussion on roasting between a coffee roaster and a process engineer

"You're not using the roaster correctly! If you want to get the best out of it, you're going to have to change the way you think."

These words were from my brother Jake during a conversation whilst planning a retrofit of our small 400gram electric Diedrich coffee roaster. The roaster doesn't fit our MO anymore, so instead of investing in a new roaster, we decided to modify our Diedrich. This led to a very enlightening conversation that took a few hours and a change of perspective on my behalf to understand fully. I think this conversation may be of interest to professionals out there, so I have written down the bones of this conversation in the hope it provokes some thought from others.

clay bush2 June 2021 Comments

How to minimize costs and maximize profit through your cafés design

Thinking of starting your own cafe? This article is for you! Clay breaks down the macro and micro for your consideration when designing a cafe. Staff allocation, process, and strategies are all broken down to minimize your costs and maximize your profits.

Cafe tipsclay bush9 April 2021Cafe process, Cafe design, Work flow, Cafe operations, Cafe owner, Cafe owners guideComment

How does your grinder taste?

What’s your favourite grinder? Mythos? Mazzer Robur? Mahlkonig Peak? With an abundance of grinders having being released in recent years, we categorize them based on their particle distributions and evaluate their flavour-profiles.

Espresso, BrewingBen Faz23 March 2021Coffee, Espresso, Extraction Comments

Dialing in the Comandante hand grinder with James Perry

Here at The Truth, we believe that the grinder is the most important part of a coffee bar set-up, this also applies to a home coffee set-up. That’s why we have teamed up with the home-brew king, James Perry, to word you up on the niche that is hand-grinding.

To cup or not to cup?

Our head roaster, Julian Dammenhayn, unpacks his various approaches to coffee quality control (QC) posing questions about the effectiveness of cupping espresso or filter roasts, and when you may need to jump across to the espresso machine.

Density Article part 4 - Single serve coffee on the Mahlkönig EK43

This is the fourth article in a series of roast density related articles, this time using the industry trend of single-serve grinding coffee as our focus point. Through a number of roast density and puck density related tests we share our findings on how this kind of grinding can negatively effect your puck and extraction

Grindersclay bush1 February 2021Mahlkönig, Mahlkönig EK43, Mahlkonig, Single serve espresso Comments

Density Article Part 3 - How to check for dull grinder burrs

This article is the third in a series that looks at roast density and its place in the measurement of coffee. It explains how roast density can be used to check the performance of the burrs in your grinders.

clay bush11 December 2020roast density, puck density, density, coffee science, coffee extraction, coffee roasterComment

Avoid these 3 common mistakes to win your next barista trial!

This blog is designed to help you land that dream job behind that dream coffee machine. We focus purely on the interpersonal and teamwork aspects of working in the specialty coffee industry. The main takeaways include being confident, ask questions, be humble, and work within the cafe's current process. We hope this helps you on your journey towards working at your favorite specialty coffee shop!

Mahlkonig E65S gbw grinder review

In this blog we review the new kids on the block from Mahlkonig, the E65S gbw & E80. We discuss their style of grinding, what coffee they will best suit, and their resulting flavour profiles. All of this is unpacked using our knowledge of burr geometry and other grinders on the market such as the Mythos and Mahlkonig peak. More within!

Density Article Part 2 - Particle and Puck Density.

In this, the second roast density related article, we introduce and explain a new term, puck density. We talk about how particles have different densities and how this changes when tamped into a puck. How does this all affect your coffee extraction? Find out within.

clay bush9 November 2020desnity, roast density, coffee roasting, coffee roaster, coffee roasting time Comments

Improve your home-brew effortlessly with these bottled waters

We conducted a bunch of tests to find out what the best bottled waters are for brewing coffee. Using a number of different coffees from different roasteries, we have tested their acidity, sweetness, flavor, body, aftertaste, and balance and scored them blindly. The waters tested include Frantelle spring water, Evian, Pureau, North Brook spring water, Balance, Officeworks aqua to go, and Voss.