Our coffee
One blend, roasted medium
Beans from Colombia, Brazil and Guatemala, roasted to a medium profile that reads clean black and holds up in milk.
Where it started
The same coffee as the cart
Madison Ave Coffee began as a coffee cart. Deanne has poured this blend at hundreds of events across Sydney: weddings, office mornings, festivals, markets.
The bag is the same coffee. Nothing was changed to make it “retail”. When people at an event asked where they could get it, the honest answer was “nowhere”. Now it’s here.
- Origin
- Colombia · Brazil · Guatemala
- Roast
- Medium
- Strength
- 3 of 5
- Notes
- Caramel, milk chocolate, cardamom, creamy panna cotta
Honest about it
What changes, and what doesn’t
The beans
Change with the seasons. Coffee is a crop; the best lots move through the year.
The roast
Doesn’t. The profile is set for milk and for black, and it stays there.
The cup
Caramel and milk chocolate up front, cardamom behind it, a soft, creamy finish.
Keeping it
How to look after a bag
Coffee is at its best in the weeks after roasting, and it fades fastest once it is ground and once it meets air. Four things make the difference:
- Keep it in the bag. The valve lets gas out and keeps air out. Roll the top down and clip it.
- Away from light and heat. A cupboard, not the windowsill and not above the oven.
- Don’t refrigerate. The fridge is damp and full of smells; coffee takes on both.
- Grind just before you brew, if you can. If you buy ground, buy the 250 g and finish it within a few weeks.
Use a bag within a month of opening for the cup it was roasted for. It will still be good coffee after that; it just won’t be at its best.