All the way back in 2013, WA director Simon Dimattina along with production managers Joe Garzo (WA) and Agim Tarevski (VIC) travelled to Nicaragua in search of amazing new coffees (read about their journey here).  After an intense cupping session of over fifty lots they settled on a unique Caturra from legendary coffee producer Salatiel Zavala (Sala) of Finca La Esperanza.  The team visited Sala and his family at their home and immediately formed a strong bond.  We purchased Sala’s coffee that day and brought it back to Australia as our first direct trade origin!

The following year myself and Joe made the journey back to Nicaragua for the annual Cup of Excellence competition (read about this trip here).  During our stay we took the opportunity to visit our friend Sala and his family.  I was lucky enough to meet Sala’s son Samuel and we immediately hit it off.  Samuel has an insatiable passion for coffee, bucking the trend of the younger generation of farmers shying away from coffee production.   With his agronomy background, Samuel has taken his coffee to new heights, most recently placing 4th in the 2018 Cup of Excellence program with a score of 90.23!

Last year Samuel took over the operation of both La Esperanza and his father’s other farm El Cambalache.  Continuing the farms’ reputation for quality, Samuel has adopted new techniques from his time studying agronomy in neighbouring Honduras; he has now begun experimenting with his micro-lots to tap into the increasing demand for unique processing methods.  We are very proud to be showcasing Samuel’s special Red Catuai and Caturra for our offering this year and equally proud to have dealt directly with Samuel himself, negotiating a high price that reflects the quality of his produce.

Finca La Esperanza itself is not what you would generally think of when you picture a farm.  Large shade trees tower over the rough-beaten tracks made by the coffee pickers and numerous other crops are scattered throughout the coffee.  As with most farming, biodiversity is a vital part of operating a sustainable coffee farm; it prevents mono-cropping (lack of nutrients in the soil) and adds complexity to the final cup.

I remember one of my most eye-opening coffee moments took place at Finca La Esperanza.  While hiking through the dense forest which makes up most of the farm, I casually picked a red coffee cherry from one of the low hanging branches and tasted it.  It wasn’t great.  Mostly it tasted like green capsicum; grassy, peppery, not sweet at all.  Sala noticed my distaste and handed me another that he had plucked from a different tree.  The cherry looked (to my eyes) identical to the one I had just tried but the difference in taste was phenomenal!  This cherry was like biting into a perfectly ripe passionfruit; it was sweet, juicy and sticky.  This was the moment when the skill of the farmer truly became apparent to me.

Sala, Samuel and his family have been an important part of my growth as a coffee professional and we are beyond excited to have Finca La Esperanza on our shelves once again.  Check out the two lots we have available in our shop here.

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Chef, Chung Jae has amassed some of the highest accolades in Adelaide and Australia including being voted South Australia’s best Chef on multiple occasions. Chung Jae and Sam operated the famous Mapo restaurant; previously awarded best Asian restaurant in South Australia.

Their newest venture, Seoul Sister takes its name from the couple’s two young daughters and pays homage to their special bond.  Situated on leafy Halifax St near Adelaide’s centre, Seoul Sister’s ambience is a celebration of natural light and soothing lo-fi beats.

Chung Jae’s menu is designed for sharing and, for us, we can’t go past the Korean Fried Chicken.  Crispy crunchy chicken battered and deep-fried to sweet perfection. One plate is never enough!

Seoul sister are proud to be serving Prima Tazza for their house blend but also feature a variety of single origin offerings on rotation for those wanting to expand their coffee palate.

Word is spreading fast about the new kid on the block and Chung Jae’s resurgence in Adelaide’s culinary scene.  A stunning Kees Van Der Westen Mirage is as much a showpiece as a practical espresso machine; those visiting for a coffee are never disappointed.

Seoul Sisters is open from 8:30am Monday to Saturday and until late Friday and Saturday. With plenty of seating inside and out. The venue is both intimate and a great meeting place for breakfast and lunch.

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Earlier this year I embarked on an unforgettable journey to Brazil.  The trip is in collaboration with our partners Hunt and Brew and Jarrad Seng.

I love having the opportunity to share the beauty of my country; its diversity, the strength of our people and, of course, the great coffees.

The long journey began at Perth airport. It was an 11 hour flight to Dubai followed by a 15 hour flight to São Paulo.  Our first destination was meant to be Fazenda California, owned by our beloved friend Luiz.  Fazenda California is located in Brazil’s southern, Paraná State. As an expert in agronomy, coffee growing, processing and production management, Luiz produces outstanding coffees.  He has just launched a coffee Academy and hosts coffee professionals from all over the globe.  Unfortunately due to storms all around Paraná State, the local airport was closed and our first domestic flight cancelled.  Unfortunately, as we were on quite a strict schedule, we missed out on Fazenda California.

After making the difficult decision to cancel the first planned visit we pressed on to Salvador in Chapada Diamantina.  To get there, we took a 3 hour flight from São Paulo and then drove 6 hours to Lençóis, a small town in the Chapada Diamantina region.  As a side note: If you are interested in a Brazilian driving adventure, I highly recommend getting a private driver; the roads are very busy with lots of trucks, one way roads, no shoulders and no GPS signal!

After 3 days it was great to finally arrive somewhere!  We were very lucky to meet Victor, the owner of our hostel and a local tourism agency who helped us plan for the following day.

Jarrad had already researched the best spots around the Chapada Diamantina National Park and cherry-picked the places with the most stunning views.  The next morning Victor picked us up at 5am.  We had three stops planned that day and another 3 hour road trip to look forward to in the evening.  Our next scheduled activity, a 20km hike through dense jungle, required an early start and was quite exhausting; it was all worth it however when we got our first glimpse of the most beautiful waterfall in the region (Fumacinha).

Our next stop was the canyons at Chapada Diamantina National Park. Our journey began with a quick but tough hike to the top of the mountain.  The view was definitely worth it! We spent over an hour exploring every corner of the 360º/ 2000m-high view.

Next we ventured out to “Gruta Lapa Doce”, a very big cave, with amazing views.  The cave is famously featured in several Hollywood movies.  Once inside, we had a 40min walk in complete darkness with our torches as the only source of light.  It was a fascinating experience.

A further 40mins down the road was the “Blue water Cave”. Luckily we arrived in time to catch the sunlight illuminating the blue water.

Later we stopped for lunch in a local restaurant and tasted some local food… including cactus!  There we got some well-earned rest before hitting the road again.  After 3 more hours in the car (2 hours of which was off-road), about 11pm we arrived in the middle of nowhere; “hostel” is probably too generous a term.  We were exhausted and feeling sick of the bumps; when Victor advised us to be prepared for a 20km hike the next morning.  I have to confess that I was ready to throw in the towel.  I was completely exhausted and I had never done such a long hike before!  In the end however I felt that, since I had come this far, that I had to see that jungle and waterfall.

We hit the trail at 6am.  We were a 5 person team: Jarrad, Tim, Victor (our guide) another local guide and myself.

The first kilometer was a proper trail but we quickly descended into the dense jungle.  Soon after we crossed a river and then began our long climb.  I was lucky that the boys stopped frequently to take photos as it gave me a chance to rest.  Working out where to step (and where not to!) required all of my focus so as to avoid injuries.  It did help however, that the entire hike was beautiful with incredible views every kilometer.  The hike was 10km of winding track that followed the river to the waterfall.  The tropical vegetation, wildlife, and the immense canyons formed a unique natural sanctuary; an awe-inspiring experience.

“Fumacinha” waterfall (means smoke/steam) is 280m high.

Well, first mission accomplished.  We then had to retrace our steps back to São Paulo where a driver from another coffee farm awaited us.  Part two of my Brazilian odyssey is coming soon!

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Located smack bang in the heart of Maroochydoore, Project Espresso is helmed by proprietor Jason Ralph (a Melbourne boy).  Jason can generally be found behind a La Marzocco Linea PB slinging shots of Prima Tazza; our famous blend that’s good enough to satisfy even the harshest of critics. Add some of the tastiest breakfast and lunch combinations to the mix and you can’t go wrong!

Barista Andri is one cool, calm and collected individual who can pour a coffee that will blow your socks off.

‘Super casual’ and ‘unpretentious’ are the two ways that best describe Project Espresso.

Outdoor alfresco option, “the paddock room” plays host to regular poker nights and meetings; there is also a barista training facility on site for good measure.

We are honoured that Project Espresso is now a part of the Dimattina family, and we are delighted to supply our coffee to yet another quality Sunshine Coast venue.

Trading Hours

Mon-Fri 6am-2:00pm

Sat 7am-11am

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The Dimattina website has been a long time coming and on Thursday 19th July it was time to finally showcase what has been accomplished.  Marketing manager Toni Riccelli pulled no punches when it came to planning the event at Dimattina WA’s HQ in Osborne Park.

Guests were greeted at the door with a choice of champagne or espresso martini (made with our popular Easy St blend) from expert bartender and barista Craig Locke.

Digital marketing coordinator Alecia Thompson put together a video showcasing the website and its content for all to see on a projector in the training room.

The Dimattina and event staff were kitted out in special edition T-shirts created by local fashion label StreetX and designed by graphic designer Aston Van Eldik; Aston is the creative mind behind our new brand image and has worked very closely with us throughout the design process.  The StreetX T’s are available to purchase on our website now!

Music was orchestrated by local DJ Elise Keddie who kept the vibe going well into the late evening.

Guests were also treated to an amazing ‘Grazing Table’ from Tiffany Keal Creative Studio.  Not only was the food top-quality, it really stole the show with its multiple tiers and adorning decorations.

As usual at a Dimattina event, the beer was supplied by our good friends and local brew masters Gage Roads; always a favourite.

The beautiful photography was coordinated by Olivia Senior and the videography by the talented Daniel De Giosa.

The event itself was a huge success, and it wouldn’t have been so if it weren’t for event coordinator Kesha Butterly.  Kesha put a huge amount of time and effort into making the night a great experience for everyone who came along.

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Dimattina Coffee has been a strong supporter of the Perth Children’s Hospital Foundation (formerly PMH Foundation) for many years now and when the opportunity arose to contribute in a more direct and meaningful way, director Simon Dimattina and Head Roaster Joe Garzo leapt at the chance.  Little Lion Café is situated on the ground floor in the new Perth Children’s Hospital and focusses on catering to the children and families unfortunate enough to have to spend time in hospital.  The décor is a fun and interesting jungle theme with an illuminated colour-changing ‘tree’ taking pride of place in the café’s centre.  While the space is open and inviting, it has been designed in such a way as to offer areas with a certain amount of privacy for people wanting a bit of peace and quiet.

Given the nature of the café, being able to provide healthy, nutritious food options is extremely important and Little Lion takes its role seriously.  Salads and healthy rolls are made fresh daily on site and changed frequently, so long-term patients and their families have a bit of variety.  Two soup options are also available through the colder months and home-cooked style meals such as lasagne and are also available.  Sweets and cakes are also plentiful (for when you need that extra little treat).

One of the most important aspects of Little Lion is the coffee, not just for visitors, but for the thousands of staff members that make PCH the welcoming place that it is.  Pumping out Dimattina’s Easy St blend, rotating single origins, batch brew and nitro cold brew, the staff at PCH can enjoy a true specialty coffee experience without leaving the building; a welcome escape for people who perform some of the most important work imaginable.

Dimattina is proud to be able to be a part of the daily operation of the modern marvel that is PCH and the people who work there.  In keeping with the nature of the hospital, a percentage of all proceeds are donated back to the PCH Foundation.

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Each meal is carefully complemented with the restaurants selection of award-winning wines. The 500 strong varietal wine list showcases Australia’s best shiraz vineyards and has the most comprehensive selection of Italian wine anywhere in Australia. Recently for the 7th consecutive year, Gourmet Traveller recognised Centonove with a 3 wine glass rating, the highest rating possible in the Wine List of the Year awards.

In the coffee scene, the La Marzocco Linea coffee machine pours a rich golden crema using the Prima Tazza blend superbly balanced with a lingering honey finish.

The space itself includes three separate dining rooms with two for private dining. A favourite is the small 8 seat room surrounded by the ambience of 2500 bottles of wine, perfect for a special birthday celebration or business meeting.

Centonove’s long term success comes down to excellent food, friendly and approachable staff in an elegant environment. The professionalism of the   owners the Davidson family is exemplary.

109 Cotham Rd, Kew 3101

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How hard should I Tamp?

Tamping is the method used to compress ground coffee into an espresso basket; this is done with a tool called a Tamp (not a tamper). “How hard should I tamp?” is a common question asked in foundation classes as it seems to be the easiest variable for a beginner to identify.  Often, self-taught new baristas will attempt to change the espresso’s flow rate by varying their tamp pressure.

The key is consistency! Coffee will change based on its environment – the particles will expand and shrink based on a few factors, mainly temperature and humidity.  Because of this your espresso shot is ever-changing and requires a keen eye to diagnose what is causing the shot to run too fast or too slow.   To keep things simple, the only variable that should be adjusted is the grind.  We change the grind to counteract the environmental changes affecting the bean and in turn the extraction.  If we vary our tamp pressure (or anything else aside from grind size for that matter) then we make it much harder to determine where we are going wrong.

The answer: Your tamp pressure should be consistent. You will find muscle memory is surprisingly accurate. The only variable that should be adjusted is your grind.

How much coffee should I use in my basket?

Some say 18g, others 21g….so which one is it!?

First, maybe we should talk about where these numbers come from.  Most cafés will have espresso basket sizes varying from 18 – 21g; there is no golden number.

A good starting recipe for espresso is a 1:2 ratio: one being the grind, two being the beverage weight (not volume) of the resulting espresso. The recipe can then be adjusted to achieve the desired taste.

What’s the deal with double espresso baskets vs single baskets?

Single filter baskets are usually rated for 7g whereas doubles start at 18g.  From a consistency perspective this doesn’t quite line up (as 7 x 2 = 14 not 18) however you can still pull a 1:2 ratio, you just need to reduce the size of your espresso.  Unfortunately, in a busy café setting, consistency would be out the window.  A small flat white made from half of a double shot would taste completely different from one made from a single basket shot (assuming the espresso volume is equal).

Another aspect worth mentioning is the basket’s shape.  The basic shapes (below) can vary the flavour profile dramatically. Pressure from the smaller environment can affect the extraction to a small degree; but the real issue is the increased contact time due to fewer holes at the bottom.  The longer water stays in contact with the ground coffee, the more flavour compounds are extracted.  Extract coffee too long and you will get undesirable flavours coming through (bitterness); this is called over-extraction.  The uneven shape of the single basket will mean that flow will be restricted (as only a small amount can fit through at any given time) and the particles at the bottom of the basket will over-extract.

For home baristas, this may not be that important; however, in a café environment where consistency is key, you can clearly see the potential issues.

TASTE for yourself and decide.

Fresh is best…?

One of the most common requests we receive is for the freshest roasted beans possible.  But is fresh coffee always best?  To answer this, think about if everything is best when it is fresh?  Blue cheese is definitely not fresh but is regarded to be at its best when riddled with mould.  How about dry aged beef?  Or perhaps a curry you’ve made the night before that tastes better the following night. I’m sure you can see where we are going with this.  Freshest isn’t always best; ‘best’ is best, and ‘best’ is subjective.

When it comes to coffee, immediately after the roasting process, the flavours within the bean have not had enough time to develop, this only happens with age.

What’s the deal with ristrettos?

Ristrettos are a polarising drink.  People either love them or hate them.  So what’s the deal with ristrettos and how did we get here anyway? Let’s take a look at coffee fashion. Like any industry, trends tend to ebb and flow.  Popular beverages, roasting style and attitude toward service have seen so many changes over the last decade, even varying between different states.  To narrow down this broad topic let’s just focus on Perth and understanding our scene.

Ristrettos first became ‘cool’ in the mid-2000’s in Perth because of some noteworthy pioneers of 3rd wave coffee.  Acidity in coffee was fast becoming popular, in part because it was unusual, and the easiest way to bring it out was to pull a ristretto shot.  Simply put, a ristretto is a very concentrated form of espresso; it’s a bit like putting too much cordial in your water, it’s strong.  Most people tend to find ristrettos too intense, but a decade ago they were all the rage both as straight espresso style or as a base for milk coffees; many cafes began serving ristretto shots as standard for all their coffees.  Nowadays the industry is at a point where cafes have a great deal more control over the coffee they use and are more able to source coffee that has natural acidity, negating (to a certain extent) the demand for ristretto style coffee.

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As Dimattina Coffee is an institution of the coffee industry, we have the resources to not only share what we know, but also the wisdom of our contacts. We are truly blessed to work with people who are not only experts, but are as passionate as they are well-informed.

We kicked off our Melbourne Industry Night with a talk on water filtration, presented by John Wall of Water Filtration Services.

Water quality is a huge part of coffee’s flavour profile and is often overlooked. As water quality changes from state to state, water filtration becomes a necessary tool in the quest for consistency. Water sources and methods of treating it differ vastly across Australia, resulting in incredibly different chemical characteristics. We were lucky enough to have John demonstrate the difference water filtration can make not only to your water, but to your coffee, too.

We’d like to thank John Wall of WFS for continually sharing his passion and wisdom for water filtration and helping to educate both ourselves and our clients on the importance of water filtration and remineralisation.

Following John’s informative presentation, Greg and Mevan from Tea Drop offered us a taste of their newest product, slow brewed chai! Tea Drop is a specialty tea company who pride themselves on unique tea blends, ethical trading and small batch exclusivity. Their newest product, slow-brewed chai concentrate, is a real and effective replacement for powdered chai. We all love the taste of a real brewed chai, but how many baristas can justify the brewing process in the middle of a busy service? If you’re looking for an answer to this question, look no further. With Tea Drop’s chai concentrate, every cup of chai can taste real and full bodied without the brewing time that comes with it. Thank you, Greg and Mevan, for sharing your delicious chai treats with us all!

Next on our agenda was a Moccamaster demonstration with our in house small batch roaster, Laura. With the rise in popularity of single origin coffee, we often get asked “how can I implement this in my café?” The Moccamaster is an automatic filter coffee maker that combines efficiency with consistency, ensuring that your batch brew is delicious every single time. The Moccamaster has a copper heating element to guarantee that all water is at the perfect temperature for brewing. The combination of perfectly heated water and well timed pouring ensures a delicious extraction running to a time of 6 minutes. The thermal carafe means that you can keep your batch brew for up to two hours; the Moccamaster provides easy access to filter coffee that is always on hand.

After trying our delicious single origin through the Moccamaster, we spoke to our green bean supplier, Melbourne Coffee Merchants (MCM), about the delicious origins we have to offer.  MCM are a fantastic green coffee sourcing company who work tirelessly with both farmers and roasters to assure high grade, quality green beans. Not only do MCM offer beautiful single origins, but they foster deep relationships with coffee farmers, ensuring fair trade and sustainability in the coffee industry.

Aislinn and Mel from MCM discussed in depth the problems facing coffee farmers, particularly in Bolivia where farmers favour the fast-growing and highly profitable coca over coffee.  Through relationships with suppliers like MCM, roasters can feel at ease knowing that their coffee benefits the future of coffee plantations rather than exploiting the people at the very foundation of our industry.

Aislinn and Mel conducted a cupping of our two monthly singles provided by MCM to introduce our clientele to the world of cupping and why we do it.  We are truly grateful to work with such a passionate and ethical team who are always ready and willing to share information. Thank you, Melbourne Coffee Merchants, for conducting such an intriguing cupping and educating us on the problems of our coffee farmers.

Dimattina Coffee South Melbourne’s first Industry Support Night of 2018 went off without a hitch and was informative, inclusive and educational. We’d very much like to thank our speakers for coming together to educate and empower our industry leaders and for providing a welcoming and inclusive experience.

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Owner and chef, Sven Sander, established Tiisch in 2016 to service the growing demand for high-quality cafes in Perth.  Named after the German word for ‘table’; Tiisch alludes to both Sven’s cultural background and his philosophy surrounding a shared meal with good friends.  Tiisch is more than simply a café; it is a space tailor-made for social stimulation and conversation.  The airy, white and pastel décor is friendly and inviting whilst the various climbing plants convey a sense of serenity; a welcome escape from the surrounding city.

The menu is unashamedly European with twists on classics such as the ‘Tiisch Niçoise Salad’ made with salmon confit or the ‘Steak and Frites’ with béarnaise sauce.  As with the décor, the food is immaculately presented and is, of course, delicious.  Just recently, Tiisch has begun opening in the evening with a full bistro dinner menu and wine list.  The imaginative cocktails are also a must-try; whether you’re in the mood for a tried-and-true espresso martini (our personal favourite) or something more adventurous like the Quatier Neuf (made with pickle juice!), the expert team at Tiisch have got you covered.

Of course we couldn’t write an article on Tiisch without mentioning the coffee!  Rounding out the ‘café trifecta’ (great food, great service and great coffee), Tiisch go all-in when it comes to their coffee.  A crisp white La Marzocco Linea PB is flanked by: two Mythos One grinders, one white one black (for white and black coffees respectively) an EK43 and a Moccamaster Thermoking.  There is also a small brewing station for individually brewed V60’s.  The shelves are constantly stocked with a range of single origin coffee from multiple roasters including local favourites: Coffeefusion, Loaded, Dukes and, of course, yours truly.  The custom house blend is a mixture of Colombian, Costa Rican and Brazilian specialty coffee designed to strike that perfect balance of sweetness and acidity when combined with milk (black coffees are rotating single origins).

Whether you’re going out for a nice evening meal with friends, grabbing a quick bite in your lunch break or just need your morning coffee fix, Tiisch is the perfect destination; an oasis in the heart of the CBD.

Opening hours:
Breakfast/Lunch:    Mon-Fri – 7am-3pm
                                          Sat – 8am-12.30pm
Dinner:                         Wed-Sat – 5pm-late

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