Last May, we set ourselves a goal – to cut our single use cup waste in half by the end of May 2018, and one year on, the results are in. We hit 47% - a ‘most- improved-award’ worthy jump from where we started at 6%, but a bloody long way to go to 100% should we come to set ourselves that doozy of a goal.
Just shy of 2 years ago, we took a shot at roasting in Tokyo, setting up shop in a back lane in Ryogoku. We’re now roasting for an awesome coffee community here, and we’ve just opened a tasting bar in our little roastery if you’re up for a visit!
We’re aiming to cut our single use cup waste in half by May 2018.
Through our collective caffeinated brainstorming, we’ve arrived at a handful of initiatives, which we’re excited to get underway. (more…)
It’s been a cracker month serving up our 3 Course Geisha. Good Food month coincides with the end of what we call “Geisha Season”, and we had a beautiful Geisha that we wanted to feature as part of a tasting flight. On top of that, we had our first ever Geisha Cascara – actually, it’s the first Geisha Cascara that Hacienda La Esmeralda have ever produced.
So Jan, Gus, Wendy & about 10 other keen beans got together in the lab at Botany to taste the Geisha coffee & cascara and come up with a food pairing. The result: an almond financier cake with house-made vanilla mascarapone, a salad of nectarine, almond & candied lime zest & a cascara syrup.
In typical Single O fashion the idea for a Geisha Cascara was conceived over a few wines between Wendy & Rachel Peterson of Hacienda la Esmeralda, and made from their 2016 auction-winning natural coffees. Because of the uniform ripeness & high quality of these cherries, it tastes incredible.
We’ve had so much great feedback about the Geisha cascara & so we’re stoked to be offering limited 125g packs for sale in the café & online here.
Check out the O File here.
We're celebrating International Coffee Day by sharing one of the oldest and most traditional coffees in the world with you, the Moka variety. Thought to be a wild coffee variety originating in Yemen, it's known for its small round shape and is sometimes called “Ismaili” in Yemen. (more…)
By month’s end, we will have officially changed names from Single Origin Roasters to Single O. Not such a dramatic change, like say "Backrub" to "Google" or "Farrokh Bulsara" to "Freddie Mercury". But a change to celebrate nonetheless. (more…)
A quick connection of the related new and delicious things going on around here, starting with, seeing as you’re at your computer, our new online store.
By the wiggle of your mouse over to the top right to ‘Online Shop’, you can peruse our blends, single origins of the month, updated coffee subscriptions, new gift cards and so on, and if you wish to purchase, won’t have to endure the hardships of our last checkout. We’re cracking top notch coffee dispatch speeds and yep, live shipment tracking. To stay informed about new products and special offers, join our newsletter feed here. (more…)
This June we launched ‘Lucky 13’, a birthday blend that’s full and sweet like the years. Below, a few love-you-long-time Single O crew share a bit about the blend, lucky times and other bits and bobs. Cheers to all our team, customers and origin partners, who’ve been part of the wild 13 year journey to date! (more…)
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From this Saturday March 5th we kick off at Carriageworks Farmers Markets, Eveleigh, armed with espresso and batch brew, plus packs of blends and single origins for home. Hope to see you there! Here’s a little background to our cart and offering. (more…)
It occurred to us (well to Dion specifically) while setting up the two taps in our York St café to run Wild Kombucha on one tap and our coffee cascara tea on the other, that combining cascara with kombucha could be the start of something beautiful. (more…)