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Why Dancing Goat beans are for milk-based coffees

Sat, 24 Feb 2024 15:41:04 +0000

So, the Dancing Goat approach to roasting coffee is a little different to other coffee roasters. That’s because our beans are roasted to taste best with milk.

If you’re an espresso lover, these aren’t the beans for you. I mean they taste fine as a short or long black but if you really enjoy coffee without milk, you should choose beans from other roasters. And here’s why.

It’ll come as no surprise to you that coffee roasting plays a crucial role in determining the flavour profile of the final cup of coffee. When it comes to milk-based drinks, such as lattes and cappuccinos, the choice of roast can greatly impact the overall taste and balance of the beverage.

In short, there’s one way to roast for espresso, and another way to roast when mixing your coffee with milk.

Let’s take a gander at what happens at different roast profiles.

Light Roast

Characteristics

Light roasts are typically roasted for a shorter duration, resulting in a lighter colour and a more acidic flavour profile.
They retain more of the coffee's natural Flavors and aromas, which can add complexity to milk-based drinks.

Advantages

Light roasts provide a brighter and more vibrant taste, which can cut through the richness of milk.
They allow the natural sweetness and fruity notes of the coffee to shine through, enhancing the overall flavour experience.

Best for...

Espresso

The clincher here is that the higher acidity of lightly roasted beans can often chemically curdle thanks to the alkalinity of certain milks. And THAT’s why you get those horrifying lumps in your soy milk. Yeah science!

Medium Roast

Characteristics

Medium roasts have a slightly darker colour and a more balanced flavour profile compared to light roasts.
They offer a good compromise between the natural flavours of the coffee and the caramelization that occurs during the roasting process.

Advantages

Medium roasts provide a well-rounded flavour that complements the creaminess of milk-based drinks.
They offer a pleasant combination of acidity, sweetness, and body, resulting in a smooth and satisfying beverage.

Best for...

Espresso and milk-based drinks (depending on the bean)

Here’s where things get tricky. Some coffee beans are fruity, some are chocolatey. For example, beans from Ethiopia are often fruity and acidic. See these examples stolen shamelessly from Café Imports’ list of beans for sale:

Now compare those flavours to those from Guatemala, where coffee beans have a markedly different taste profile:

See the chocolates of the Guatemala versus the fruits and berries of the Ethiopia? Immediately you can sweet and non-acidic (chocolate) versus sharp and acidic (fruit and berries). But both have high acidity. So in this roast profile, you still need to be careful not to keep too much of the acidity in the profile or you’ll run the risk of causing an adverse chemical reaction when acids meet alkalines.

Dark Roast

Characteristics

Dark roasts have a deep, rich colour and a bold flavour profile.
They’re roasted for a longer duration, resulting in the caramelization of sugars and the development of smoky and chocolaty notes.

Advantages

Dark roasts offer a robust and intense flavour that can stand up to the creaminess of milk-based drinks.
They provide a strong and bold taste experience, which can be particularly appealing to those who prefer a more pronounced coffee flavour.

Best for...

Milk-based drinks

Danger, danger! It’s so easy to over roast and lose the subtle flavours of the bean and end up with the taste of, well, roasted beans. The darker the roast, the less acidity and original bean flavour is left. Less acidity is theoretically good for milk-based drinks, but the clever roaster keeps any inherent acidity because gosh darn it it’s supposed to be there. It just needs to be toned down.

Well that’s all fine and dandy, but what does it all mean?

I guess I just wanted to explain WHY our coffee beans are ideal for milk-based drinks rather than espresso and long blacks. Our coffee works with milk from a chemical and flavour point of view, rather than against it.

And because you’re wondering, our roast profiles sit somewhere magical between medium and dark roast.

Check them out here

Image by StockSnap from Pixabay

7 reasons you shouldn’t buy supermarket coffee beans

Sat, 24 Feb 2024 16:42:00 +0000

While it might be tempting to grab a bag of Woolworths coffee beans during your routine supermarket run, there are several reasons why this might not be the best choice for your morning coffee. Let's delve into why you should reconsider buying coffee beans from a supermarket and explore alternative options that can elevate your coffee experience.

1. The limited variety

One of the most significant drawbacks of purchasing coffee beans from a supermarket is the limited variety available. Specialty coffee shops and online retailers often boast a diverse selection of beans sourced from different regions worldwide, each offering unique flavor profiles and roasting styles.

At Dancing Goat, for example, we look after … *counts* … 16 beans from around the world (at the moment). In contrast, supermarkets typically offer a more homogenous selection, limiting your exploration of the rich tapestry of coffee flavours.

Plus, Coles coffee beans, for example, are usually blends (a mix of two or more different beans) for a reason – it’s cheaper and you can include REAL cheap beans like Robusta in the blend. I dunno, that screams commodity over quality to me.

2. Freshness matters

Freshness is paramount when it comes to coffee beans. The moment coffee is roasted, it begins to lose its flavour and aroma. In fact, you want to be consuming from three days to three weeks after roast for the absolute best result.

Unfortunately, ALDI supermarket coffee beans (among others) may languish on shelves (and warehouses) for extended periods, gradually deteriorating in quality. Specialty coffee retailers prioritize freshness, often providing beans that are roasted to order or clearly labelled with the roast date, ensuring that you experience the full spectrum of flavours as they were intended at roasting with every brew.

And don’t even think about buying pre-ground coffee from the supermarket.

3. Storage conditions

Proper storage is essential for preserving the quality of coffee beans. Exposure to light, air, and moisture can accelerate the staling process, resulting in lacklustre brews.

While specialty coffee shops typically adhere to strict storage practices, supermarkets may not prioritize optimal conditions for their coffee bean inventory, potentially compromising freshness and flavour. I’ve seen some packaging where the beans are visible – not smart packaging.

Ooh and what about the fancy coffee bean dispensers like in the photo above!? Don't do it!

4. Lack of transparency

Understanding the origin and roast profile of your coffee beans allows you to make informed decisions about your purchase. Unfortunately, many supermarket brands fall short in providing essential information such as roast dates, coffee varieties, and processing methods on their packaging.

This lack of transparency makes it challenging for discerning consumers to gauge the quality and freshness of the beans they're buying.

5. Quality control

Specialty coffee retailers often invest considerable effort into maintaining rigorous quality control standards throughout the coffee production process. From sourcing high-quality beans to precision roasting and packaging, these establishments prioritize excellence in every cup.

In contrast, supermarket brands may prioritize quantity over quality, potentially compromising on taste and consistency.

6. Supporting small businesses like us (shameless plug)

By choosing to purchase coffee beans from specialty shops or local roasters, you're not just buying coffee – you're supporting a community of passionate artisans dedicated to their craft.

These small businesses often prioritize ethical sourcing practices, sustainable farming methods, and fair-trade relationships, ensuring that your coffee journey contributes positively to the lives of coffee farmers and communities worldwide.

7. Value over price

While IGA coffee beans may seem like a budget-friendly option, they may not offer the best value in terms of quality and satisfaction.

Investing in higher-quality beans from specialty retailers might entail a slightly higher upfront cost, but the enhanced flavour, freshness, and overall coffee experience they deliver are well worth it in the long run.

Your daily cup of coffee deserves the best, and that often means looking beyond the supermarket shelves. By exploring alternative sources for your coffee beans, such as specialty coffee shops, online retailers, or local roasters, you open yourself up to a world of flavour, freshness, and ethical sourcing practices that can truly elevate your coffee experience.

So, the next time you're in need of coffee beans, consider venturing beyond the supermarket aisle – your taste buds will thank you.

By the way, did I miss a supermarket chain in this post?

Dancing Goat Coffee Roasters

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We source and roast single-origin beans from the world's best growing regions. Free shipping in Mount Eliza.

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What are the best coffee beans in the world?

Sat, 24 Feb 2024 18:26:40 +0000

OK Mr Dancing Goat, riddle me this - what are the best coffee beans in the world? THE WORLD!

Now you might think I’m going to say, “Oh, you find the world’s best coffee beans at Dancing Goat!” and yes, I can see why you’d think that. Marketing reasons and such.

But yeah nah, that’s not actually true because there’s a few we don’t stock for reasons. Mainly, they don’t taste great with milk. And we’re all about coffee that tastes great with milk. OK that, and some of these are crazy expensive and that's silly.

Ugh, enough of this intro – let’s dive into five of the world’s great coffee beans you should try sometime (and why).

Jamaica Blue Mountain Peaberry

These are generally viewed (well, tasted) as the world’s very best coffees. I’m including it here on reputation because I’ve never drunk it that I can recall. It costs … a lot. But for completeness, it’s here.

I’ve chosen the peaberry version because they’re usually the best version of a coffee yield.

The typical tasting notes (courtesy of the excellent Espresso & Coffee Guide) are:
Smooth and mild, “… a bright and vibrant yet smooth acidity…”, and “… a profusion of floral notes and sweet herbal and nutty overtones.”

Ethiopia Yirgacheffe

Another well know coffee among fancy coffee drinkers, the Yirgacheffe makes a truly wonderful espresso and a truly terrible latte! It’s typically roasted quite light to reveal the gorgeous floral, sweet flavours. Get around it if you want to enjoy the occasional short black – you can’t go wrong.

It’s priced so that normal humans can easily afford it, too.

Sumatra Mandheling Kuda Mas

If I was forced to name my favourite region for coffee production, I would say Indonesia. Actually, you wouldn’t even have to force me – you could just say, “Hey Al, what’s your favourite coffee region?” And I’d say, “Indonesia.” Unless I was being pretentious, in which case I’d say Hawaii. Because I’d sound so edgy.

Anyway, yeah, Sumatra, Sulawesi, they’re all so perfect. The combination of volcanic soil, climate, elevation and often remarkable methods of preparing the beans adds up to yummo, earthy, chocolatey, spicy, berry-y coffee goodness. I love them.

We don't have them at the moment - rising prices means it's tricky to get them here in Australia. I'll keep trying to source them though.

India Monsoon Malabar

I’m cheating a little because this is a bit of a love it or hate it coffee. Some coffee snobs call it the greatest coffee in the history of the world EVER and some call it meh. I’m more in the former camp.

It’s a unique coffee, of that there’s no doubt. The green bean (actually, it’s not green, it’s cream) has a lower water content compared with other coffee beans. Probably because the beans sit in open-walled shelters exposed to the monsoonal winds of the Indian coast for several months after harvest.

This method also seems to strip away any acidity. Like, there’s no acidity left. Which is amazing when mixed with milk.

Try Monsoon Malabar

Haiti coffee

I’ve been trying to import Haiti coffee for many years, ever since buying it via one of my old haunts, Coffee for Connoisseurs. I might be alone in this judgment, but in my opinion, Haitian coffee is the finest coffee in the world.

When I tried it back in - I want to say - 2016, my tasting notes were: “This is every coffee in the world rolled into one. How is this possible? Fuck this is amazing.” Excuse the swears but I was very excited.

I’ve since sourced it ad-hoc via eBay, pre-roasted (and stale) direct from Haiti roasters (still drank it but), and – in about three days time depending on traffic – from a Byron Bay roaster that I just found via Google. I am very, very excited whenever I get some.

What’s it taste like? I remember it being a big tasting perfectly balanced coffee, incredibly moreish, not too sweet, chocolate and cocoa and somehow pretty much every flavour in the world (but in a good way).

That’ll do – there’s five worth a try. Honourable mentions go to select Panama coffees, Hawaii Kona, and almost anything from Peru (in my experience). But not the civet coffee – that’s just silly.

Photo by Julian Andres Carmona Serrato on Unsplash

Discover the finest coffee beans in Australia – your ultimate guide

Mon, 11 Mar 2024 16:15:00 +0000

As the dawn creeps over the stunning Australian coastline, there’s nothing quite like the rich aroma of freshly brewed coffee to start your day. Whether you’re in the bustling streets of Sydney, the artistic alleys of Melbourne, or the sunny shores of Brisbane, one thing unites us all – our love for coffee. But not just any coffee; Australians seek out the best coffee beans to indulge in a cup that’s truly special.

Why the quality of coffee beans matters

The secret to an exceptional cup of coffee lies in the quality of the beans used. The best coffee beans are not just about the robust flavours or the intensity of the aroma; they're about the journey from the soil to the cup. High-quality beans are carefully sourced, skillfully roasted, and thoughtfully brewed, ensuring each sip provides a sensory experience unlike any other.

Australian coffee culture: a rich blend of quality and craftsmanship

In Australia, coffee is more than a drink; it's a culture, an art, and a science. We take pride in our coffee, often going to great lengths to source the best beans that our country and the world have to offer. Australian baristas are renowned for their expertise, often competing in and winning international barista competitions.

Selecting the best coffee beans for your palette

Finding the best coffee beans is a personal journey, as the ‘best’ can vary from person to person. However, here are some tips for selecting the best beans:

Freshness is key: Look for beans that have been roasted recently. The fresher the roast, the more flavourful the coffee.
Know your preference: Do you prefer a light, medium, or dark roast? Your roast preference will influence the flavour profile of your coffee.
Origin matters: Beans from different regions have distinct characteristics. Ethiopian beans, for example, tend to be fruity and floral, while Colombian coffee is often nutty and rich.
Ethical sourcing: Consider beans that are ethically sourced. Australian coffee drinkers are increasingly supportive of fair trade practices.
Try local roasters: Australia has a fantastic selection of local roasters. They often source premium beans and roast them to perfection.

Top picks for the best coffee beans in Australia

Here's what to look for in top-tier Australian coffee:

Single origin beans: These come from a particular region or even a single farm, offering a unique taste. This is what you find at Dancing Goat Coffee Roasters.
Blend perfection: A blend of beans from different regions can create a balanced and complex flavour profile. This is mainly what you find in cafes (because it's usually cheaper than using single origin).
Specialty roasts: Specialty roasters often experiment with roasting times and temperatures to bring out unique flavours.
Limited harvest roasts: These are beans from small farms with a low yield each year - sometimes as few as 10 bags.

Brewing the perfect cup

Having the best coffee beans is only part of the equation; knowing how to brew them is essential. Whether you’re a fan of the French press, a devotee of the drip filter, or an espresso enthusiast, the method of brewing plays a significant role in the flavour of your coffee.

Where to find the best coffee beans in Australia

Australia is home to numerous specialty coffee shops and roasters. To find the best coffee beans, visit local coffee shops and roasters, attend coffee tastings, or join a coffee subscription service that allows you to sample different beans regularly.

The quest for the perfect bean

In your quest for the best coffee beans, embrace the journey. Taste, test, and experiment. Australia’s coffee scene is diverse and vibrant, offering something for every coffee enthusiast.

Remember, the best coffee beans are the ones that resonate with you, bringing joy with every brew. So, go ahead, start your day with a cup of what Australia does best – fresh, flavourful, and finely crafted coffee. Probably from Dancing Goat Coffee Roasters 😉

Uncovering the benefits of buying 1kg coffee beans

Mon, 11 Mar 2024 17:15:31 +0000

Nowadays, many people (including you) value making a great cup of coffee at home. The focus is often on the most important part: the coffee beans.

Coffee lovers have to choose between pre-ground coffee, small batches, or a 1kg bag of coffee beans. This choice can have a significant influence on the quality of their coffee.

Today we'll look at the many advantages of choosing to buy 1kg of coffee beans. This is a smart choice for your taste buds, your finances, and the planet.

Freshness and flavour

One of the most compelling reasons to buy coffee beans in bulk is the undeniable impact on freshness and flavor. Ground coffee loses flavor quickly after being ground. Pre-ground coffee is convenient but not as flavorful as freshly ground coffee.

When you purchase 1kg of beans, you can grind only the amount needed for each cup of coffee. This ensures that the coffee is fresh and flavorful. This helps you enjoy coffee more and understand the differences between roasts and where they come from.

At Dancing Goat we go one step further with our 1kg coffee bags; they're actually in 250g bags to stay fresher. That's because most home coffee grinder hoppers are designed to take around 250g of coffee.

Economic benefits

From a financial perspective, buying coffee beans in larger quantities like 1kg bags offers significant savings over time. Bulk purchases often come at a lower price per unit, reducing the cost per cup of coffee. This economic efficiency means you can enjoy high-quality beans at a lower price without sacrificing quality. For regular coffee drinkers, this saving strategy is both practical and rewarding.

Environmental impact

The environmental advantage of buying 1kg coffee beans is twofold. Firstly, it reduces packaging waste, as it requires fewer bags or containers compared to smaller purchases. Secondly, coffee grounds, a byproduct of your daily brew, are excellent for composting. By buying in bulk, you're not only making a choice that benefits your taste buds but also one that respects our planet.

Variety and experimentation

Having a kilogram of coffee beans at your disposal encourages exploration and experimentation. You can experiment with grind sizes, brewing methods, and blending beans to make your own special coffee. This freedom to experiment enriches the coffee experience, making each brew a potential discovery of new flavors and preferences.

The journey from a simple coffee drinker to a connoisseur starts with small, thoughtful decisions like choosing to buy 1kg coffee beans. This choice is a statement of commitment to quality, sustainability, and the joy of brewing. Enjoy each cup fully by understanding and appreciating it, as the best experiences go beyond just tasting. So, why not start this journey today?

Why choose Dancing Goat Coffee Roasters in Mount Eliza for your coffee fix

Thu, 25 Apr 2024 13:25:05 +0000

Hello from Dancing Goat Coffee Roasters, nestled right in the heart of Mount Eliza, Victoria! I started this journey out of a passion for exceptional coffee that tastes great with milk, and a dream to share that passion with the world. Well, Australia - it costs too much to send coffee around the world!

While you won’t find a physical shop or café to visit, our online store brings the finest, freshly roasted beans directly to your door. Let me share with you why choosing small, local coffee roasters like us can transform your coffee experience and make every morning (or evening if you’re feeling racy) a little more special.

The local touch: freshness and flavour that can't be beat

At Dancing Goat, we roast our coffee in small batches, ensuring that what you order is often roasted just days, if not hours, before it ships out. This level of freshness enhances the coffee’s flavour and aroma, making each cup a rich and decadent experience. You can literally taste the difference with every sip—a freshness that supermarket brands can rarely match.

Sustainability: our commitment to the planet

As the owner of a small coffee roastery, I am deeply committed to sustainability. In most cases, we source our beans directly from farms that uphold fair trade practices. This not only supports the farmers but also reduces the carbon footprint that comes with large-scale logistics. By choosing Dancing Goat, you’re supporting a more sustainable coffee industry—one cup at a time.

Community and connection: join our coffee family

Though you can’t visit us in person, every interaction with you, whether online or through social media, is a chance to connect. It’s not just about selling coffee; it’s about building relationships and sharing our coffee journey with you. We’re learning everyday, too. Each purchase you make supports local jobs in the communities we buy coffee from, and contributes to community projects that make a real difference.

Unique offerings: explore our curated selections

We take pride in curating a selection of unique blends and single-origin coffees that you won't find anywhere else. These offerings are meant to excite and surprise you, providing a taste of the world's diverse coffee regions that grow coffee that best suit milk-based drinks. It’s a way to explore new flavours and find your new most favourite coffee EVER right from the comfort of your home.

A final word: from my heart to your cup

Choosing to buy from Dancing Goat Coffee Roasters means you’re not just getting your caffeine fix—you’re experiencing a labour of love. Each batch we roast is crafted with care and precision, aimed at bringing joy and excellence to your daily coffee ritual. Your support enriches this journey and helps us continue doing what we love most—making great coffee.

Thank you for choosing Dancing Goat, where every cup tells a story of passion, dedication, and a deep-rooted love for coffee. Let’s make every coffee moment one to remember.

And yes, we really do fully endorse you trying every small batch roaster you can find.

P.S. Turns out I don't really have any pics of Mt Eliza, so you get a photo of the quarry on the first day of lockdowns plus the only other two I can find (below)! I've got loads of rabbit and guinea pig photos though.

The impact of roasting time on coffee flavour

Sun, 02 Jun 2024 12:59:00 +0000

Dancing Goat coffee lovers know that the journey from bean to cup is filled with a number of steps, each of which plays a crucial role in the final flavour profile of their beloved brew. One of the most influential steps in this journey is the roasting process.

The time a coffee bean spends in the roaster can dramatically alter its taste, aroma, and overall experience. Let's dive into the fascinating world of coffee roasting and explore how varying roasting times impact the flavour of coffee. And in particular, why Dancing Goat coffee is a little different to what you might find elsewhere, and why.

Understanding the roasting process

Before we delve into the specifics of roasting times, it's important to understand what happens during the roasting process. Coffee beans start as green seeds, which are raw, dense, kinda waxy sometimes, and relatively tasteless. Seeds, basically.

When these beans are exposed to heat, a series of chemical reactions - known as the Maillard reaction and caramelization - occur. These reactions are responsible for developing the flavours, aromas, and colours that we associate with roasted coffee.

LIGHT ROAST: The subtle symphony

Light roast coffee beans are roasted for the shortest amount of time, usually until the first crack, which occurs around 196°C. At this stage, the beans are light brown, dry, and have not yet reached caramelization.

Flavor Profile

ACIDITY: Light roasts are known for their high acidity, which imparts a bright and tangy flavor.

FLAVOUR NOTES: These beans often retain more of the original characteristics of the coffee bean, showcasing floral, fruity, and citrus notes.

BODY: Light roasts tend to have a lighter body, creating a tea-like consistency.

MEDIUM ROAST: The balanced brew

Medium roast beans are roasted until just before or after the second crack, typically at temperatures between 210°C and 220°C. These beans have a medium brown colour and a balanced flavour profile.

Flavor Profile

ACIDITY: Medium roasts have a moderate acidity, which balances the flavours without overwhelming the palate.

FLAVOUR NOTES: The beans exhibit a harmonious blend of the original bean characteristics and the roast-induced flavours, such as chocolate, nuttiness, and caramel.

BODY: Medium roasts have a fuller body compared to light roasts, providing a satisfying and smooth mouthfeel.

Dark Roast: The bold brew

Dark roast beans are roasted beyond the second crack, reaching temperatures above 240°C. These beans are dark brown to almost black in colour and have a shiny, oily surface due to the prolonged exposure to heat. Ever had bitter coffee? It was likely a dark roast.

Flavor Profile

ACIDITY: Dark roasts have low acidity, resulting in a smoother and less tangy taste.

FLAVOUR NOTES: The original bean characteristics are largely overshadowed by the flavours developed during roasting. Expect bold, robust flavours with notes of dark chocolate, spice, and smoky undertones.

BODY: Dark roasts have a heavy body, creating a rich and intense coffee experience.

The science behind roasting time

The roasting time influences the chemical composition of the coffee beans. During roasting, complex carbohydrates break down into simpler sugars, and the acids within the beans are altered.

Light roasts preserve more of the beans' natural acids and sugars, while dark roasts develop more caramelised and carbonised compounds, contributing to their distinctive flavours.

And here we have the difference between most Australian roasters and Dancing Goat. The modern approach to coffee roasting is towards a lighter roast to bring out the bean’s inherent flavour characteristics. However, this approach only suits black coffee drinkers.

Those subtle flavours - the light fruitiness, the subtle herbaceousness - are lost when combined with plant or animal milk. Similarly, much of the bean’s inherent acidity remains, which can cause curdling chaos with your milk.

And if Dancing Goat Coffee Roasters stands for one thing, it’s for making the perfect coffee to mix with milk. So our roasts are slightly darker than you’ll find elsewhere.

Finding your perfect roast

Ultimately, the best roast for you depends on your personal taste preferences. If you enjoy bright, tangy flavours with a hint of the beans' origin, a light roast might be your go-to.

If you prefer a well-rounded cup with a balance of acidity and body, a medium roast could be your perfect match. This is the Dancing Goat way.

For those who crave bold, intense flavours, a dark roast will deliver the robust experience you seek. But be warned, the darker the roast the more every bean starts to taste the same. All subtlety is out the window.

Roasting time is a crucial factor in defining the flavour profile of coffee. From the light and tangy notes of a light roast to the bold and robust flavours of a dark roast, each roasting level offers a unique experience for coffee enthusiasts. At Dancing Goat, we understand the importance of this process but ignore light and dark roasts completely! We only roast to suit milk-based drinks while keeping the essence of the single origin bean.

So, the next time you savour your cup of coffee, take a moment to appreciate the art and science of roasting that went into creating that perfect brew.

Understanding coffee bean grading: a guide from AA to SHG and more

Sat, 24 Aug 2024 13:52:00 +0000

Ever wondered what those cryptic coffee bean labels like SHB, FC, and AA mean?

These terms are a key to understanding the quality and characteristics of your coffee beans. Knowing a bit about coffee grading can significantly enhance your coffee experience. So, let's unravel the mystery behind these coffee bean grades.

Wait just a minute. What is coffee bean grading?

Before I dive into the specifics, let's take a moment to understand what coffee bean grading is all about.

Coffee bean grading is a process that evaluates the quality of coffee beans based on various factors such as size, weight, shape, and defect levels. Grading helps farmers, roasters, and consumers alike to identify the quality of the beans, ensuring a consistent and high-quality coffee experience.

It also allows me to append fancy letters to Dancing Goat beans to make them mysterious.

The common coffee bean grading terms

Now that we’ve got a basic understanding, let’s explore some of the most common coffee bean grading terms you might encounter here at Dancing Goat (ok, and at other coffee roasters I guess):

SHB (Strictly Hard Bean) / SHG (Strictly High Grown)

What It means: SHB and SHG are terms used interchangeably, mainly in Central America. They indicate that the coffee beans were grown at high altitudes, typically above 1,200 metres (around 4,000 feet). The higher elevation means slower growth, which allows the beans to develop denser and more complex flavours.
Why It matters: High-grown beans are often considered superior because the cool temperatures and longer maturation process enhance the coffee’s acidity and flavour complexity. This grade usually signifies top-quality beans.

HB (Hard Bean)

What It means: Similar to SHB, HB denotes coffee grown at somewhat lower elevations, usually between 1,000 and 1,200 metres (3,300 to 4,000 feet). These beans are still quite dense and often share some of the characteristics of SHB, though with slightly less complexity.
Why It matters: While not as revered as SHB, HB beans still produce a well-balanced and flavourful cup, making them a good choice for those seeking quality without the premium price tag.

MCM (Machine Cleaned Mejorado)

What It means: This is strictly a term for certain beans from Peru. It refers to a specialised method of sorting and grading coffee beans.
Why It matters: This process removes defects and foreign matter, leading to a cleaner, more uniform product that roasts evenly and delivers a superior flavour profile. MCM sorting is more efficient and cost-effective than manual sorting methods, allowing for quicker processing while preserving bean freshness. Of course it begs the question, why is it only used in Peru? Mysterious.

EP (European Preparation)

What It means: EP grading refers to a rigorous hand-sorting process where defective beans are removed before export. In the European market, this is a common standard, and beans graded as EP typically have very few defects.
Why It matters: Coffee lovers who seek a clean, defect-free cup often opt for EP-graded beans, as they are generally of higher quality and consistency.

G1, G2, G3, etc. (Grade 1, Grade 2, Grade 3)

What It means: These grades are used to classify beans based on defect levels. For instance, Grade 1 (G1) indicates the highest quality with the fewest defects, while higher numbers (G2, G3, etc.) allow for more defects.
Why It matters: The lower the grade number, the better the quality. Coffee graded as G1 is often sought after for its purity and consistency, making it ideal for specialty coffee.
The Indonesian Mandheling is a grade 1 coffee

AA / AB / PB (Peaberry)

What It means: These grades are often used in regions like Kenya and Tanzania. AA represents the largest beans with the most desirable attributes, while AB is slightly smaller. Peaberry (PB) beans, on the other hand, are a natural mutation where only one bean develops inside the coffee cherry, leading to a unique, often more intense flavour.
Why It matters: AA beans are considered premium due to their size and flavour potential, while PB beans are treasured for their distinctive taste. Coffee enthusiasts often seek out these specific grades for their exceptional cup qualities.
The India Monsoon Malabar is an AA coffee.

SS (Strictly Soft Bean)

What It means: SS refers to beans grown at lower elevations, typically under 1,200 meters (around 4,000 feet). Beans cultivated at these altitudes tend to mature more quickly, resulting in a lighter, less dense bean.
Why It matters: Strictly Soft Arabica beans often have a more rounded and mild flavour profile compared to their higher-altitude counterparts. While they may lack the complexity of SHB or HB beans, SS beans provide a smoother, softer cup of coffee that can appeal to those who prefer a more subtle taste.
Brazil Fancy Santos is SS with a 17/18 screen size and FC

FC (Fair to Current Crop)

What It means: FC indicates that the coffee is from the current harvest, but not necessarily of the highest grade. It’s a middle-ground quality indicator, often used in trade.
Why It matters: While not top-tier, FC beans are still fresh and can be a good option for budget-conscious coffee lovers who want something decent without breaking the bank. Of course none of this matters here at Dancing Goat because it's way easier to sell all our beans at the same price.

SCR (Screen size)

What It means: Screen size refers to the size of the coffee beans, typically measured in 1/64ths of an inch. The larger the screen number (e.g., SCR 18), the larger the bean.
Why It matters: Larger beans often indicate higher quality, as they tend to have more developed flavours. However, screen size alone doesn’t determine quality; it's just one of many factors to consider.

How does coffee bean grading affect your cup?

Understanding coffee bean grading is not just for coffee professionals—it’s for anyone who enjoys a good cup of coffee. The grade of the bean can significantly impact the taste, aroma, and overall quality of your brew.

Higher-grade beans like SHB or AA often result in a more complex and satisfying cup, while lower grades might produce a more standard, less nuanced flavour.

Paying attention to these grades can help you choose beans that match your taste preferences and ensure you get the most out of every brew. Whether you’re into bright, acidic flavours (great for espresso) or deep, rich profiles (the Dancing Goat specialty), understanding these grading terms will guide you to the perfect beans for your tastebuds.

Coffee bean grading FAQs

Q: Is SHB coffee always better than HB?
A: Generally, SHB coffee is considered superior due to the higher altitude at which it's grown, leading to denser, more complex flavours. However, "better" is subjective and depends on personal taste preferences.

Q: Does screen size affect flavour?
A: Screen size alone doesn't determine flavour, but larger beans (often associated with higher screen sizes) are usually considered to have more developed flavours due to longer maturation periods.

Q: What’s the difference between AA and AB coffee beans?
A: AA beans are larger and typically considered higher quality compared to AB. AA often offers a more refined and balanced cup, while AB might have a slightly different flavour profile.

Dancing Goat Coffee Roasters

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The role of milk in coffee: how different types of milk affect your brew

Sat, 31 Aug 2024 13:48:00 +0000

Milk is more than just a creamy addition to your coffee; it’s a crucial element that can elevate or diminish the flavour and texture of your drink. At Dancing Goat, we specialise in roasting coffee that excels in milk-based beverages.

But how does the type of milk you choose impact the final result in your cup? Let’s explore the characteristics of different milk options to discover which ones best complement your favourite beans.

1. Dairy milk: the classic choice

Flavour and texture

Dairy milk—whether whole, skim, or something in between—is the gold standard for most milk-based coffees. Its naturally rich and creamy texture balances the acidity and bitterness of coffee, resulting in a smooth, well-rounded cup. The proteins in dairy milk also create velvety microfoam, essential for lattes and cappuccinos.

Whole milk pairs exceptionally well with Dancing Goat's darker roasts. The full-fat content enhances the coffee’s body and brings out deeper, chocolatey notes. Skim milk offers a lighter option, still capable of creating a decent foam, though with a thinner, somewhat watery mouthfeel.

Considerations

If you’re not lactose-intolerant, dairy milk remains a top choice for bringing out the best in most single origin or coffee blends, particularly those designed for milk-based drinks like ours.

2. Almond milk: the nutty alternative

Flavour and texture

Almond milk is a popular dairy alternative with a subtle nutty flavour that can add an interesting twist to your coffee. It’s generally lighter than dairy milk, with a slightly watery consistency, which can make achieving a rich, creamy texture challenging. However, it can work well with certain coffee profiles, particularly those with naturally nutty or chocolatey flavours.

Almond milk pairs exceptionally well with Dancing Goat’s medium-dark roasts. The nutty undertones of the milk enhance similar notes in the coffee, creating a complementary flavour profile.

Considerations

Be aware that some almond milk brands may curdle when mixed with hot coffee due to the acidity of the brew. Look for barista-specific almond milk that’s formulated to withstand high temperatures and produce better foam.

3. Oat milk: the creamy plant-based option

Flavour and texture

Oat milk has quickly gained popularity among coffee enthusiasts due to its creamy consistency and mild, sweet flavour. Unlike some other plant-based milks, oat milk froths exceptionally well, making it an excellent choice for lattes, cappuccinos, and flat whites. Its natural sweetness also pairs beautifully with coffee, enhancing the flavour without overpowering it.

Oat milk works wonderfully with Dancing Goat roasts. Its natural sweetness can amplify fruity or caramel notes in the coffee, making for a balanced, enjoyable cup.

Considerations

Oat milk is a crowd-pleaser, even among those who typically drink dairy. It’s a versatile option that can complement a wide range of coffee profiles, making it a great match for Dancing Goat’s milk-friendly roasts.

4. Soy milk: the protein-packed choice

Flavour and texture

Soy milk has been a go-to dairy alternative for years, known for its higher protein content, which allows it to froth similarly to dairy milk. Some brands may have a slightly beany flavour, which can either complement or clash with certain coffee flavours, so pairing it correctly is key.

For the best results, opt for premium soy milk brands like Happy Happy Soy Boy or Bonsoy, which are designed specifically for coffee. The robust flavours of Dancing Goat coffee hold their own against soy milk’s taste, ensuring a balanced cup.

Considerations

Like almond milk, soy milk can sometimes curdle when mixed with acidic coffee. Using a barista-grade soy milk can help prevent this issue and improve the overall texture of your coffee.

Which milk pairs best with Dancing Goat coffee?

At Dancing Goat, we roast our beans with milk-based coffee lovers in mind, ensuring that each coffee harmonises beautifully with various milk types. Here are our top recommendations:

For a classic latte or cappuccino: Go for whole dairy milk or oat milk. Both will bring out the rich, creamy textures and nuanced flavours in our roasts.
For a nutty twist: Almond milk works well with Dancing Goat coffee, adding a subtle nutty flavour that complements the coffee’s natural notes.
For a health-conscious brew: Skim milk or soy milk paired with any Dancing Goat roast offers a satisfying, yet lighter, experience.

One more thing

The type of milk you choose plays a crucial role in the taste, texture, and overall enjoyment of your coffee. Whether you’re sticking with the classic creaminess of dairy milk or exploring plant-based alternatives like almond, oat, or soy, each option brings something unique to your brew.

At Dancing Goat, we encourage you to experiment with different milks to find the perfect pairing for your preferred single origin coffee. After all, the best cup of coffee is the one that tastes just right to you.

Ready to brew up something special? Explore our range of coffee beans specifically crafted for milk-based drinks, and start your journey to the perfect cup today!

Why do coffee beans have such a variety of flavours?

Sat, 07 Sep 2024 14:53:00 +0000

Much like wine labels, you'll see different flavours listed on your bags of coffee. But how come there’s such a variety?

Nope, it’s not because coffee roasters flavour the beans. The flavours are inherent in the bean - the roaster only has a bit part to play in the taste.

The answer lies in the soil, and the elevation, and the sun, and the rain and... Ok, there’s a bunch of reasons - let’s get to them.

First I want to make some generalisations. Coffee is generally grown around the equator - see the image above (the green zone). That means it’s grown in three distinct areas: South America (and Mexico), Africa, and Asia (including India, Indonesia, and Vietnam).

And, generally speaking (I said there’d be generalisations), the flavours differ as follows:

South America: nuts and caramel
Africa: florals and fruits
Asia: Chocolate and earthiness and spices

There are many, many exceptions to this general guidance, but it’s a good way to approach today’s topic. Right, with that sorted, let’s talk about flavours through the lens of these geographical areas.

South American, African, and Asian coffees taste so different largely due to the concept of terroir—the environmental factors such as soil, climate, altitude, and geography that influence the flavour of the beans. Here's how each region's unique characteristics shape the flavours:

Soil composition and altitude

South America: Countries like Brazil, Colombia, and Peru produce coffee in diverse altitudes, often at medium to high altitudes, which leads to balanced and mild flavours with notes (uh, I hate this term but whatever*) of chocolate, nuts, and caramel. The volcanic soils in some areas (like Colombia) add complexity.

Africa: Ethiopia and Kenya, known for their vibrant coffees, grow beans at high altitudes with rich, mineral-heavy soils. This results in coffees with bright acidity, fruity, floral, and even wine-like flavours. Ethiopian coffee often carries notes of blueberry, jasmine, or citrus. Dancing Goat coffee is not from this region - mainly because these are no good with milk-based coffees (which is our wheelhouse).

Asia: Indonesian coffee (like Sumatra or Java) grows in lower-altitude, volcanic soil that imparts earthy, spicy, and sometimes herbal flavours. The humid tropical climate contributes to a fuller body and low acidity, with a savoury, almost “mushroomy” richness. Indian coffee beans tend to have smooth, mellow, and spiced flavours.

Climate differences

South America: Generally enjoys a stable, mild climate, which means coffee beans are smoother and less acidic. This climate promotes even ripening, leading to a more balanced and approachable flavour profile.

Africa: The varied microclimates, particularly in Ethiopia and Kenya, along with high altitudes, means coffee cherries can be slow to mature. This slow growth develops complex, layered flavours with bright acidity and a range of fruity and floral notes.

Asia: The tropical, humid climate in Indonesia speeds up the drying process and alters the fermentation of coffee beans. This results in coffees that are earthy, with notes of tobacco, wood, and spices, and often have a heavier, syrupy body.

Meanwhile, India's coffee-growing regions are located in the southern states, primarily Karnataka, Kerala, and Tamil Nadu, where the climate is tropical and monsoon-influenced. Hoo boy, the monsoonal climate plays a HUGE role in shaping the flavour profile! The warm, wet conditions during the monsoon season promote rapid cherry ripening, and the monsooning process (exposing beans to moisture from monsoon winds) strips the coffee's acidity while giving it a unique earthy and spiced character.

Additionally, India's high humidity and varying elevations creates coffees that are smooth, low-acid, and often carry nutty, herbal, and sometimes spiced notes.

Processing methods

South America: Washed (wet) processing is most common in South America, particularly in Colombia. This method removes the fruit pulp from the bean before drying, resulting in clean, balanced, and well-structured flavours, often with nutty, chocolatey, or caramel notes.

Africa: Many African coffees (like those from Ethiopia) are naturally processed, meaning the beans are dried with the fruit pulp intact, enhancing fruity, wine-like flavours. The washed process is also common in Kenya, producing bright acidity and clarity of flavour.

Asia: In Indonesia, the wet-hulling process is popular. This method, unique to the region, leaves the beans partially dried before hulling. It gives the coffee its characteristic earthy, deep flavours with a fuller body and reduced acidity.

We already talked about India’s monsoon processing, yeah?

Varieties of coffee plants

South America: Grows primarily Arabica beans, with varieties like Bourbon and Typica that are known for their balance and mild sweetness. These beans are often less acidic, with a smoother profile.

Africa: Arabica beans are common here as well, but African coffees often come from heirloom varieties with unique flavour profiles that are more floral, fruity, and complex. Ethiopian varieties, for instance, have strong fruity notes.

Asia: While Arabica is also grown here, the region is known for growing Robusta in addition to Arabica. Robusta beans have more caffeine and a stronger, more bitter flavour (they’re the base of many a coffee blend). The Arabica grown here often takes on a more intense, earthy profile due to the processing methods and terroir.

If I was being really clever, I’d also talk about the cultural differences between the regions having an impact on flavour as well. But frankly, I think coffee exports and the accompanying revenue is far more important to these regions than having an agreeably flavoured cuppa with friends.

So that probably covers the reasons for the coffee beans having different flavours. As a bonus, what about the impact of the coffee roaster (me) and the barista (you)?

Roasting heat and duration

Roasting is critical to developing a coffee's flavour. Lighter roasts preserve the bean's natural acidity and fruitiness (the African beans), while darker roasts bring out deeper, caramelised, and smoky flavours (the Dancing Goat South American and Asian beans).

Brewing techniques

The way coffee is brewed (e.g., espresso, French press, pour-over) also impacts its flavour. For instance:

Espresso: Concentrated and bold, often highlighting more intense flavours.
Pour-over: Tends to bring out more nuanced, delicate flavours.
Cold brew: Usually smoother and less acidic, with a sweeter profile.

Freshness and storage

Freshly roasted and properly stored coffee tends to have a fuller flavour profile. Over time, beans lose their aromatic compounds, which can lead to a flat or dull taste. I find coffee beans are ready to drink around a week after roasting (check the date on the packet). After 3-4 weeks, you’re likely to experience potential flavour loss.

And no, I don’t prescribe freezing coffee to preserve freshness. Some do, I don’t.

And that’s that - the mystery of coffee flavours and their various [ugh] notes revealed.

* I don’t know why ‘notes’ riles me up so much. I think it’s because it sounds like we’re trying to be fancy. Jargon that’s unnecessary, much like the wine industry’s descriptions. I dunno, I just find it all horribly pretentious.

Washed versus natural processed coffee: what's the difference?

Sun, 22 Sep 2024 17:01:00 +0000

When picking your perfect cup of coffee, terms like "washed" and "natural processed" might catch your eye. But what exactly do they mean? And how do they shape the flavours in your cup? Understanding these two processes can reveal a lot about why your coffee tastes the way it does. Let’s dive in and explore both methods.

Washed processed coffee (wet process)

In the washed process, coffee cherries are harvested and then quickly stripped of their outer skin using specialized machines. The beans, still coated in a sticky layer of fruit pulp (called mucilage), are then soaked in water to ferment. This fermentation breaks down the mucilage, which is later rinsed off, leaving clean, naked beans ready to dry.

Flavour characteristics

Washed coffee is renowned for its clean, crisp taste. Because this process removes much of the fruit’s influence, it allows the bean’s inherent qualities to shine through. Expect a bright acidity and well-defined flavours, often showcasing clear fruit or floral notes. Regions like Colombia, Kenya, and Central America are known for producing washed coffees with these vibrant characteristics.

Where it’s common

This method requires a lot of water, so it’s most used in regions with plentiful water supplies, like Central America, parts of Africa, and some South American countries.

Natural processed coffee (dry process)

Natural processed coffee takes a more laid-back approach. Instead of removing the cherry’s skin right away, the entire fruit is left to dry in the sun, beans and all. This slower method can be tricky to manage, as it relies heavily on favourable weather conditions. Once the fruit is fully dried, the outer layer is removed, and the beans are processed.

Flavour characteristics

Natural processed coffee often has a fuller body and more complex flavours. The beans soak up sugars from the drying fruit, which can lead to sweeter, fruitier notes—think berries, tropical fruits, or even a wine-like finish. There’s also a tendency for earthy undertones, contributing to a richer, more layered taste experience.

Where it’s common

This method is typically found in dry, sunny climates with limited water resources, such as Ethiopia and Brazil, where the natural drying process is easier to control.

So, how do you choose between washed and natural processed coffee? It all depends on your taste preferences. If you enjoy a cleaner, brighter cup that highlights the bean's natural qualities, washed coffee might be your go-to. On the other hand, if you’re after bold, fruity flavours with a fuller body, natural processed coffee could be just what you're looking for.

Thoughts on a couple of Guatemalan coffees

Sat, 09 Nov 2024 18:41:00 +0000

Lucky me! A work colleague (the real work that pays for the roastery!) popped back to Guatemala recently. Knowing I'm a coffee fan, Christa promised to bring back a couple of bags to try.

We've sold the occasional Guatemalan coffee here at Dancing Goat, and I've been keen to explore the region more thoroughly. What a treat to be able to try fresh coffee from the locals!

Cafegrafía - coffee & film

The coffee from Cafegrafía - coffee & film is from the roastery of my colleague's cousin so I was delighted to give that first crack (if you'll pardon the pun). And, interestingly, it seems to have been roasted to first crack and not much further. Quite a bit lighter than the Dancing Goat coffees.

At the same time, it's reminiscent of our flavours: chocolate, caramel, and a little tease of fruit. It was a little under-roasted for my liking (bear in mind I always mix my coffee with milk so it's easy to lose flavours) but something I'm keen to track down and roast myself. I may need to send Christa back for some green beans for me!

Aititlan origin coffee

Similar to the Cafegrafia, the Aitilan was roasted very lightly. Probably only to around 200-202 degrees so right in first crack.

This brought out the pineapple (super dominant), plum, and vinegary taste. Pretty wild when mixed with milk! The light roasting and flavour profile lends itself to a black coffee, but I don't lend myself to black coffee so it was flat whites all round! A fun experience but something I would roast darker to enjoy more thoroughly.

I originally missed the note on the bag that this coffee doesn't recommend brewing via an espresso machine. And I think that incredible pineapple taste would really shine with a different prep.

Here's the link, but it only works using a VPN.

So lucky me getting two roasts from Guatemala. It's so fun trying someone else's coffee now and then. A good reminder that Dancing Gaot coffee is very much specialised towards milk-based espresso drinks.

Keep an eye out for a new Guatemalan coffee in the near future!

About the soaring cost of coffee in 2024

Sat, 30 Nov 2024 11:14:00 +0000

Bloomberg this week is reporting that coffee has climbed to its highest price since 1997, with Arabica futures up 64% this year. Ouch.

What's causing the rise in coffee prices? Dock No, the statistical coordinator of the ICO's Statistics Section attributes it to, well, quite a few things actually:

"The price of Arabica has been steadily rising since the start of the 2023/2024 coffee year (October 2023) in a similar manner to the market increase seen in 2020 as the world emerged from the first lockdown.

“The supply of Arabica around the world has been affected by a number of extreme weather events. The frosts experienced across Brazil in July 2021 have had a knock-on effect, while Colombia has experienced about 13 months of continuous rain and Ethiopia is going through five years of drought.

“The price of Robusta has also been affected by an increase in the change of land use in Vietnam. The feedback we’ve received is that it’s not just one crop that coffee is being replaced with. However, the demand for durian fruit from China has increased greatly over the past 10 years and we’ve seen a lot of farmers uprooting their coffee trees and replacing them with durian."

So, what does it mean for you?

Instant coffee probably goes up first (the Robusta beans used in instant coffee are primarily sourced from Vietnam).

In a short few months, I expect store-bought coffee will go up too. I wouldn't be surprised to see $7.50 flat whites, as cafes take the opportunity to claw back some revenue to repurpose towards rising wages.

And then finally whole roasted beans for home espresso etc. like those sold from Dancing Goat will be affected.

FWIW I'll hold out for as long as possible though. We're not trying to make a profit; we're just trying to pay for the copious amounts of fancy soy milk we get through at home! Unfortunately, though, we may need to pop our prices up to remain solvent.

Uh, that's it really. I just wanted to forewarn you that coffee prices are about to rise again, and we'll try and resist for as long as possible.

Dancing Goat Coffee Roasters

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Stupid coffee prices

Sat, 01 Mar 2025 13:39:24 +0000

EDIT 13 APRIL: Changed my mind. After slightly better rainfall in coffee growing regions, I'm holding off on joining the coffee price rise revolution.

Well, shit, the price squeeze has come quicker than I hoped.

Finding coffee to roast and sell has become hard. One of my suppliers has stopped selling green beans in the past week. Another has had to increase their prices by 15%. A third has just whacked an extra 30% on the cost of all green beans across the board. And most suppliers simply can't get the coffee Dancing Goat traditionally sells anymore. It's a nightmare.

So, after eleventy hundred years, we're putting up prices. From $15 to $17.50 per 250g, and from $55 to ... I dunno, let's say $60 per kg.

Hopefully that's not too steep a jump to sadden you. It does allow a bit of wriggle room to cover freight costs from suppliers further afield.

Watch for the price change to take place from April 1 (lol but true) to give me time to let those wonderful folk with coffee subscriptions know about the changes.

Whoa, fancy new branding coming soon

Tue, 03 Jun 2025 16:51:30 +0000

So, I dunno if this is just exciting news for me or not, but I want to talk about our new branding rolling out over the next few weeks.

You may have noticed our current brand imagery (as of June 2025) is a silhouetted goat standing on its hind legs. Seems logical for a brand named Dancing Goat, right?

A short history of nearly every logo

Unfortunately, I didn't put much thought into it when we started the Dancing Goat brand. And it turns out that any coffee shop or roaster with a similar name has used a - you guessed it - goat standing on its hind legs to visually represent a dancing goat.

Adding to my dismay, I didn't even create a unique goat image. It's a Shutterstock special. What a crap marketer I am!

So, in a fit of creative energy, I briefed a fabulous designer pal [shoutout to Brenda B] to create new imagery for the Dancing Goat brand.

Wait, why isn't the goat standing on two legs, you say?

Aha, thank you eagle-eyed reader. Good observation. The goat's face says it all - a look of bliss that captures the emotion of the dance. And, if we're getting deep, the look of contentment you'll experience after a Dancing Goat coffee.

What's with the circle bit?

It's a callback to the original logo's circle, or it's the spotlight of a dancefloor, or it's a coffee bean. It's also a nice shout to the outro credits of Hanna Barbara cartoons, which tickles me.

How come the font's so formal looking?

Yeah nah, I just like the contrast between the playfulness of the goat and the formality of the Gotham font. And... because Batman.

So, yeah, that's that really. Hope you like it.

Why single origin coffee is the ultimate experience for the discerning drinker

Sun, 21 Dec 2025 12:54:00 +0000

If you’ve wandered into a specialty cafe recently, you’ve likely seen a chalkboard filled with names like "Ethiopia Yirgacheffe," "Colombia Huila," or "Sumatra Mandheling." In the world of specialty coffee, these aren't just exotic locations; they're the hallmarks of single origin coffee.

While the "house blend" has been the backbone of the Australian coffee scene for decades, a shift is happening. More and more coffee lovers are moving away from the safety of the blend and toward the vibrant, unmasked, unblended character of single origin beans.

But why the change? Here at Dancing Goat HQ, we’ve built our coffee business on a simple belief: The coffee blend doesn't exist that beats a well roasted single origin coffee for flavor.

Here's a bunch of reasons why choosing single origin is the best way to elevate your coffee ritual.

Wait, what IS single origin, anyway?

In the simplest terms, single origin coffee comes from one specific place. This could mean a single region, farm, or even a "micro-lot" (a tiny plot of land on an individual farm).

Blends, on the other hand, are a mixture of beans from different countries or regions. Traditionally, roasters created blends to achieve a consistent "standard" taste year-round. If a harvest in Brazil was a bit weak one year, they’d add more Colombian beans to balance it out.

A blend is designed to be reliable and familiar; a single origin is roasted to tell a story.

Traceability: know your farmer, know your cup

One of the greatest joys of single origin coffee is the connection it creates between you and the producer. In a blend, the individual "voice" of the farmer is often lost in the mix. With single origin, transparency is the priority.

When you buy a bag of our Indonesian Mandheling or Peru Amazonas, you aren't just buying "coffee." You're supporting a specific farm and its unique agricultural practices.

Ethical sourcing: Single origin beans often come through direct trade relationships, ensuring farmers are paid a premium that far exceeds fair trade minimums.
Transparency: You can trace your beans back to the altitude they were grown at, the way they were processed (washed, natural, or honey), and the specific varietal of the plant.

A masterclass in terroir

In the wine world, terroir is the idea that the environment (the soil, the climate, the rainfall) shapes the flavor of the grape. Coffee is same, same.

When you drink a single origin, you're tasting the "flavor of the land."

Ethiopian beans are famous for their tea-like body and vibrant, floral aromatics.
Colombian coffees often bring a classic balance of caramel sweetness and bright acidity.
Indonesian Mandheling offers a heavy, earthy body with notes of spice and dark chocolate.

Blends tend to smooth these peaks and valleys out to create a "middle-of-the-road" profile. While that’s fine for some, it robs you of the adventure. Single origin coffee allows you to travel the world from your kitchen, one cup at a time.

Uncompromising quality control

You can’t hide behind a single origin.

When a roaster creates a blend, it’s sometimes possible to use a percentage of lower-quality "filler" beans, masked by the stronger characteristics of other components or a darker roast.

With single origin coffee, the beans are the sole star of the show. Every defect, under-ripe cherry, or poor roasting choice has nowhere to hide. Because of this, single origin beans are typically held to much higher quality standards during sorting and processing.

At Dancing Goat, we small-batch roast our single origins on the Mornington Peninsula to ensure that every unique note is highlighted, not buried and taste best with milk. Speaking of milk...

The "milk coffee" myth

A common misconception is that single origin coffee is only for "black coffee drinkers" and that you need a blend to cut through milk.

We respectfully disagree. Wait, no, we thoroughly, completely, disrespectfully disagree.

In fact, the right single origin can create a more spectacular latte or flat white than any blend. A rich, chocolatey Brazil Santos or a nutty India Monsoon Malabar provides a bold, distinct foundation that doesn't just "survive" the milk, it complements it. Instead of a generic "coffee-flavored" milk drink, you get a nuanced cup with specific notes of cocoa, spice, or stone fruit that sing through the creaminess.

How to appreciate your first single origin

If you’re ready to make the switch, here are a few tips to help you get the most out of the experience:

Read the tasting notes: Look for descriptors like "citrus," "dark chocolate," or "toasted almond" on the bag. These aren't added flavors; they are the natural characteristics of the bean.
Brew it right: While single origins make incredible espresso, they truly shine in "manual" brew methods like a Pour-over (V60) or AeroPress, which allow the delicate aromatics to come forward.
Drink it at different temperatures: Ooh you might not have been expecting this one. As a single origin cup cools, its flavor profile changes. A coffee that starts out tasting like cocoa might reveal a surprising fruitiness as it hits room temperature.

The verdict

Blends have their place. They offer comfort and consistency. But if you're looking for a coffee that surprises you, a coffee that supports sustainable farming, and a coffee that represents the very best of what nature can produce, single origin is the only way to go.

Once you’ve experienced the clarity and depth of a perfectly roasted single origin bean, it's very hard to go back to "the usual."

Ready to start your journey? Browse our current selection of single origin coffee beans and find your new favorite today.

Why does coffee curdle in soy milk (and how do you fix it)?

Mon, 15 Jun 2026 11:15:00 +0000

You've done everything right. Fresh soy milk, nice hot coffee, maybe even a little latte art attempt (ambitious, we respect it). And suddenly ... clumps. Sad, lumpy, definitely-not-a-latte clumps floating in your cup.

Why does this keep happening? And more importantly, how do you make it stop?

Good news: it's not you. It's the beans.

Why does soy milk curdle in coffee?

Soy milk curdles in coffee because of acidity. When hot, acidic liquid hits soy milk, the proteins in the soy milk denature, which is a fancy way of saying they freak out and clump together.

Regular cow's milk handles acidity reasonably well because of its fat content and protein structure. Soy milk is much more sensitive. Even a mildly acidic coffee can be enough to set off a curdling reaction, especially if the soy milk is also cold or close to its use-by date.

So the culprit isn't really the soy milk. It's the acidity in your coffee.

What makes coffee acidic?

Two things: the bean's origin and how it's roasted.

Most coffee roasters roast their beans with espresso in mind - think light to medium roasts with bright, fruity flavour notes. Apple, citrus, stone fruit, florals. Delicious if you're drinking black coffee. But those flavour compounds come with acidity baked in.

When you're adding milk (especially soy milk) that acidity is the enemy. It's why your barista's single-origin Ethiopian natural tastes incredible as a black pour-over but turns your soy flat white into a lumpy mess.

Darker roasts tend to be less acidic (the roasting process breaks down some of those acidic compounds), which is why a lot of soy milk drinkers have historically gravitated toward darker blends. But here's the thing, you don't have to sacrifice flavour to avoid curdling.

How do you stop soy milk from curdling in coffee?

Here are the fixes, from easiest to most effective:

1. Use fresher soy milk

Soy milk that's close to its use-by date curdles much more readily. Fresh is best.

2. Warm the soy milk before adding coffee

Cold soy milk hitting hot, acidic espresso is a recipe for disaster. Steam or warm your soy milk first to bring it closer to the temperature of the coffee. The smaller the temperature gap, the less likely curdling becomes.

3. Use a barista-edition soy milk

Brands like Bonsoy and Happy Happy Soy Boy are specifically formulated to be more heat-stable and less prone to curdling. Worth the extra dollar.

4. Switch to lower-acidity coffee beans

This is the real fix. The other tips help, but if your beans are highly acidic, you're always going to be fighting an uphill battle. Use beans specifically roasted for milk-based coffees: lower acidity, fuller body, flavours that complement milk rather than fight it.

Which, funnily enough, is exactly what we do here at Dancing Goat. (We're not sorry for that segue.)

What coffee beans work best with soy milk?

You want beans that are:

Medium to dark roasted: less acidic than light roasts
Full-bodied: the flavour holds up in milk rather than disappearing
Low in bright, fruity, citrus-forward notes: those are the acidic ones

Origins like Indonesia (Sulawesi, Sumatra), Brazil, and Nicaragua tend to be naturally lower in acidity and produce rich, chocolatey, earthy flavour profiles that are brilliant in soy milk.

Our Indonesia Sulawesi Toraja and Sumatra Mandheling are two of the best soy milk coffees we've ever tasted. Big body, low acidity, no curdling drama whatsoever.

Even some of our more "fruit-forward" beans, like the Colombia Huila Supremo, perform a bit of a flavour magic trick in milk. The lemon and berry notes shift into something more pastry-like and sweet when combined with steamed soy. It's genuinely surprising.

Does oat milk curdle too?

Less commonly, but yes... oat milk can curdle in very acidic coffee. It's more forgiving than soy, but the same principles apply: lower-acidity beans, warm milk, fresh carton.

Oat milk's natural sweetness actually pairs really well with chocolate and toffee-forward coffees. Our Peru Amazonas with its vanilla, stone fruit and long toffee finish is an oat milk dream.

The short version

Soy milk curdles in coffee because of acidity in the beans. You can reduce it by warming the milk, using fresh soy, and buying Bonsoy or Happy Happy Soy Boy . But the most effective fix is switching to lower-acidity beans roasted for milk-based coffees.

That's literally the reason Dancing Goat exists. Every bean we stock is chosen and roasted with milk drinkers in mind so you can have great-tasting single origin coffee without the lumpy soy surprise.

Browse our beans →

Got a question about coffee and milk we haven't answered? Chuck it in the comments or get in touch. We love this stuff.

Best milk for lattes: a complete guide for home baristas

Sat, 04 Jul 2026 05:05:00 +0000

If you've been pulling flat, underwhelming lattes at home, chances are your beans aren't the only culprit. The dairy (or dairy alternative) you're steaming plays a massive role in whether your morning cup sings or simply disappoints. Let's dive into what actually makes milk work beautifully with espresso.

Why milk choice matters more than you think

The interplay between espresso and milk isn't just about dilution. When you steam milk, you're creating a microfoam structure that needs to complement—not compete with—your coffee's inherent characteristics. The proteins, fats, and sugars in different milks behave uniquely under heat and pressure, affecting everything from texture to flavour perception.

For those brewing with single-origin beans roasted specifically for milk-based beverages, this becomes even more critical. A bean profile designed to shine through dairy can be completely masked by the wrong milk, or worse, create that sour, curdled mess nobody wants in their morning ritual.

Traditional dairy options

Full cream milk

The gold standard for many baristas. Full cream milk contains approximately 3.5% fat, which creates luxurious mouthfeel and exceptional microfoam stability. The higher fat content carries flavour compounds beautifully, allowing those carefully roasted notes from your beans to pierce through without getting lost.

Lactose, the natural sugar in dairy, caramelizes slightly during steaming, adding a subtle sweetness that balances espresso's inherent bitterness. This symbiotic relationship is why traditional lattes remain so beloved.

Skim and low-fat varieties

While lower in calories, these options present challenges. Reduced fat means less flavour-carrying capacity and a thinner mouthfeel. However, the higher protein-to-fat ratio can actually produce stiffer, more voluminous foam, though it tends to dissipate faster than full cream's creamy cascade.

Plant-based alternatives that actually work

The plant milk revolution has transformed home coffee making, but not all alternatives are created equal when it comes to latte performance.

Oat milk

The darling of specialty coffee shops for good reason. Barista-formulated oat milk mimics dairy's behaviour remarkably well, with added oils and stabilizers that create sustainable microfoam. Its natural sweetness complements rather than overwhelms, and it rarely curdles when paired with properly roasted beans that minimize acidity.

Soy milk

A veteran in the alternative milk arena. Soy offers decent protein content for foaming, though it can be temperamental. Always choose barista-specific formulations and avoid overheating; soy tends to split at lower temperatures than dairy, especially with high-acid coffees.

Side note: if you're considering switching to an alternative milk, soy is getting tricky to find outside of Australia. My experience in the US and NZ especially is that it's being phased out of coffee shops. Boo.

Almond and coconut

These present more significant hurdles. Standard almond milk is notoriously difficult to foam due to low protein content. Coconut milk often separates under heat. If these are your preference, seek out barista editions with added stabilizers, and accept that texture will differ from traditional expectations.

Matching milk to your coffee beans

The finest beans deserve milk that enhances rather than obscures their character. Low-acid roast profiles specifically designed for milk-based drinks minimize curdling risk while maintaining flavour integrity through dairy or alternatives.

When working with small-batch roasted beans optimized for lattes and flat whites, consider how your chosen milk interacts with the roast profile. Chocolatey, nutty beans pair magnificently with full cream dairy. Fruity, delicate single-origins might benefit from oat milk's clean sweetness.

Quick reference guide

Milk type	Foam quality	Best for...
Full cream dairy	Excellent	Rich, traditional lattes
Oat (barista)	Very good	Versatile, plant-based
Soy (barista)	Good	High-protein alternative
Skim dairy	Moderate	Lower calorie requirements

Wait, what about freshness?

Indeed, here's something many home baristas overlook: milk freshness impacts steaming performance dramatically. Older milk, even within its use-by date, develops different protein structures that affect foam stability. Always use the freshest possible milk, and if you're sourcing locally, that's an advantage worth leveraging.

Finding the perfect pour

Ultimately, the best milk for your lattes depends on personal preference, dietary requirements, and how you want your beans' flavour profile to express itself. Experiment systematically. Try different options with the same coffee to isolate variables. Pay attention to how temperature affects each type.

When you're working with thoughtfully roasted beans designed specifically to complement milk (avoiding that harsh acidity that causes splitting), you've already solved half the equation. The right milk simply completes what skilled roasting began.

Dancing Goat Coffee Roasters

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How to store coffee beans to preserve peak freshness

Sat, 04 Jul 2026 06:12:00 +0000

At Dancing Goat, we roast coffee with one goal in mind: helping you make the best cup possible at home. But even the most beautifully roasted beans can lose their magic if they’re stored poorly. The moment beans leave the roaster, they begin a slow, natural decline. And how you treat them over the next few days and weeks determines whether your morning flat white tastes incredible… or just “fine”.

Freshness isn’t a marketing buzzword. It’s chemistry. And once you understand what’s happening inside those little brown beans, storing them properly becomes simple.

Why coffee goes stale

Coffee has four sworn enemies:

Oxygen
Moisture
Heat
Light.

They work together to break down the aromatic compounds that give your coffee its flavour and sweetness.

Freshly roasted beans release carbon dioxide for several days — a normal process called degassing. As CO₂ escapes, oxygen sneaks in, and the oils inside the bean begin to oxidise. That’s when flavours flatten, bitterness creeps in, and milk drinks start tasting a bit… off.

Because coffee is hygroscopic, it also absorbs moisture and odours. Garlic, onions, fridge smells — coffee will happily soak them up.

The chemistry (without the boring bits)

Roasting creates hundreds of flavour compounds: chocolatey melanoidins, fruity esters, caramelised sugars. Over time, these break down into harsher acids and bitter-tasting molecules.

Temperature accelerates this process. As a rule of thumb:

Every 10°C increase roughly doubles the rate of staling.

So beans stored at 25°C age much faster than beans stored at 15°C. This is why a cool pantry beats the cupboard above your espresso machine every time.

The right container makes a big difference

I highly recommend you keep your coffee in the bag it comes in until you're ready to use the beans. All Dancing Goat Coffee bags are heat sealed and have a valve that allows the CO₂ to escape. Once you open the bag, though, consider the following options.

If you want your beans to stay fresh, your container needs to:

Keep oxygen out
Keep moisture out
Keep light out
Let CO₂ escape (early on)

The best options are opaque, airtight containers with one‑way valves. Ceramic and stainless steel are ideal. They don’t let light in, they don’t absorb odours, and they don’t leach flavours.

Glass looks great on the bench, but unless it’s UV‑blocking, it’s not ideal. If you love the look, store it in a cupboard.

Plastic is a mixed bag. Some food‑grade plastics are fine, but cheaper plastics can let oxygen through or add unwanted flavours.

Where you store your beans matters

Think cool, dark, and stable.

Good spots:

A pantry
A cupboard away from appliances
An internal shelf that doesn’t get warm

Bad spots:

Near ovens or stovetops
Beside your espresso machine
On a sunny windowsill
In the fridge (never)

Aim for 15–20°C and low humidity. Coffee hates moisture almost as much as it hates oxygen.

Should you freeze coffee?

Short answer: yes (if you do it properly).

Freezing can preserve beans exceptionally well because cold temperatures slow oxidation to a crawl. But the technique matters.

If you freeze your beans:

Portion them into single‑use bags
Use airtight, freezer‑safe containers
Let them come to room temperature before opening
Never refreeze thawed beans
Avoid frost‑free freezers (they cycle temperature)

For most Dancing Goat customers, freezing isn’t necessary. Buying what you’ll use in 2–3 weeks keeps things simple and fresh.

Whole beans vs ground coffee

Grinding increases the surface area of coffee dramatically. Once ground, coffee loses aroma within minutes and flavour within hours.

If you’re making milk‑based drinks, fresh grinding is non‑negotiable. Milk softens and rounds flavours, so your coffee needs all the aromatic punch it can get.

Tips:

Grind only what you need
Use a burr grinder for consistency
Avoid blade grinders (they heat and chop unevenly)

Buying the right amount

No storage method can save beans that are simply too old. The easiest freshness strategy is buying the right quantity.

Home users: buy enough for 2–3 weeks
Small cafés: weekly deliveries keep things perfect

The sweet spot after roasting

Beans roasted for milk‑based drinks often taste best 7–21 days after roasting. Too fresh and they can be gassy and unpredictable. Too old and the sweetness fades.

We roast and deliver with this window in mind — especially for locals on the Mornington Peninsula who want their beans at peak flavour.

How to tell when beans are past their best

What to look for	Fresh	Stale
Aroma	Strong, complex	Flat or faint
Appearance	Slight sheen	Dull or overly oily
Crema	Thick, golden	Thin, pale
Taste	Sweet, balanced	Bitter, papery, sour

If your beans tick multiple “stale” boxes, it’s time for a fresh bag.

Milk drinks need fresher beans

Milk is wonderful, but it’s unforgiving. As coffee ages, reactive acids increase, which can destabilise milk proteins and cause grainy textures or slight curdling.

Fresh beans give you:

Better sweetness
More clarity
More stable milk texture
A smoother, richer cup

This is why we roast our single origins specifically to shine in milk.

Common mistakes to avoid

Leaving beans in the original bag after opening
Storing coffee in the fridge
Using one big container instead of smaller portions
Not cleaning your container (old oils go rancid)

Build your coffee storage routine

A few simple habits make a huge difference:

Use airtight containers
Store them in a cool, dark place
Label roast dates (that date on the front of our coffee bags is the day it was roasted)
Buy only what you’ll use in a few weeks
Talk to your local roaster (that’s us) about ideal timing

Proper storage is the final step in the journey from farm to roaster to cup. Treat your beans well, and they’ll reward you every morning.

How to steam milk at home without a steam wand

Sun, 05 Jul 2026 01:53:00 +0000

Most milk-frothing guides open with something like "first, purge your steam wand." And that's great, if you happen to have a thousand-dollar espresso machine sitting on your bench. If you don't, you're usually left googling around until you land on something actually useful.

This is that thing. Here's how to get beautifully textured, cafe-quality milk for your flat whites and lattes at home, with no steam wand required.

Why the milk matters as much as the method

Before we get into the how, a quick note on the what. Whole milk is the easiest to work with. It has enough fat and protein to hold a proper microfoam, and it's forgiving if your technique is still coming together. If you're using plant-based milk, go for a barista-edition oat or soy milk. They're specifically formulated to foam well and won't split the way regular oat milk can when it hits hot coffee.

And yes, your beans matter too. If your coffee is harsh or overly acidic, no amount of velvety milk is going to save it. Beans roasted with milk in mind, like our Indonesia Sulawesi Toraja, tend to be naturally sweeter and lower in acidity. That makes the whole cup more forgiving, even when your frothing technique is still a work in progress.

Method 1: The French press froth

This one is genuinely brilliant, and if you already own a French press, you're already set.

Heat your milk on the stovetop or in the microwave until it's hot but not boiling. Around 60-65 degrees Celsius is ideal. If you don't have a thermometer, just pull it off the heat when you see small bubbles forming around the edges.
Pour the hot milk into your French press. Fill it no more than halfway, because the milk is about to triple in volume.
Put the lid on and pump the plunger up and down rapidly for 30 to 60 seconds. You'll feel the resistance build as the foam develops.
Let it sit for 20 seconds so the larger bubbles settle and rise to the top.
Pour the silky microfoam from the bottom into your coffee, then spoon any extra foam on top.

The result won't be quite as fine as a steam wand, but it's genuinely good. Probably better than you're expecting.

Method 2: The electric milk frother

If you want something low-effort and consistent, a handheld electric frother is your best friend. They cost around $15-20 and take about ten seconds to use.

Heat your milk separately, same as above.
Submerge the frother just below the surface of the milk and turn it on.
Move it around slowly, gradually pulling it up toward the surface to incorporate air.
Keep going for 20-30 seconds, then tap the jug on the bench a couple of times to knock out any big bubbles.

The trick most people miss is the heating step. A lot of people froth cold milk and then try to heat it in the microwave afterward, which collapses the foam. Always heat first, froth second.

Method 3: The jar shake method

This is the one you can do with literally zero equipment. It works, it's just a bit of a workout.

Pour cold milk into a jar with a tight-fitting lid. Fill it no more than halfway.
Shake vigorously for 30-60 seconds until you see foam developing.
Remove the lid and microwave the jar for 30 seconds. This stabilises the foam and heats the milk at the same time.
Pour carefully into your coffee.

The foam you get is a bit coarser and lighter than the French press method, so it's better for cappuccinos than flat whites. But in a pinch, it absolutely does the job.

A few tips that apply to all three methods

Keep your milk cold before heating it. Cold milk foams better because the proteins are in a tighter structure before heat loosens them up. Don't let your milk boil. Once it's boiled, the proteins break down and the foam won't hold. And don't overfill whatever vessel you're using. Milk expands a lot when it foams, and nobody wants a cleanup project first thing in the morning.

The other thing worth saying: give yourself a few goes before you judge the method. Frothing milk is a small skill, and it does get easier with practice. By the third or fourth attempt, most people find it clicks pretty naturally.

If you want to put all this to work with beans that are genuinely built for milk-based drinks, take a look at what we've got. Got a method that works brilliantly for you, or a question we didn't cover here? Drop it in the comments.

Why your flat white tastes bitter (and how to fix it)

Sat, 11 Jul 2026 08:06:00 +0000

You've done everything right. Fresh milk, a decent machine, maybe even a little latte art attempt (ambitious, we respect it). And yet the coffee tastes bitter. Sharp. Like it's punishing you for something. You didn't do anything wrong, and the fix is usually pretty simple once you know what you're looking for.

Bitterness in espresso is almost always a symptom of something specific. Let's diagnose it.

The grind is too fine

This is the most common culprit, and the good news is it's the easiest to fix. When your grind is too fine, water moves through the coffee grounds too slowly. That extended contact time pulls out all the good stuff and then keeps going, extracting compounds that taste harsh and bitter. Baristas call this over-extraction, and your tongue will call it unpleasant.

The fix: make your grind slightly coarser. If you have a grinder with numbered settings, try moving up one or two notches. Pull a shot, taste it, and adjust from there. You're looking for a shot that takes roughly 25-30 seconds to pour. If it's running longer than that and tasting bitter, go coarser.

Your water is too hot

Water temperature has a big impact on extraction, and most home machines default to a temperature that's slightly too high. The ideal range for espresso is around 90-96 degrees Celsius. Above that, you start extracting bitter compounds more aggressively than the sweeter ones.

If your machine has a temperature setting, try dialling it down a degree or two. If it doesn't, let your machine finish its warm-up cycle and then pull a blank shot (water only, no coffee) before pulling your actual shot. This flushes out any water that's been sitting against the element and getting too hot.

Your beans are stale

This one surprises people, but stale beans can absolutely taste bitter. When coffee goes past its prime, the oils and aromatics that give it sweetness and complexity start to break down. What's left is more one-dimensional, and that one dimension is often bitter.

Look at your bag. Most specialty roasters print a roast date (ours is down the bottom on the front of the bag). You want to be using your beans within about four to eight weeks of that date, and ideally stored in an airtight container away from light and heat. Not in the freezer, not above the coffee machine where it's warm. A cool cupboard is fine.

If your beans have been sitting around for three months, no amount of technique tweaking is going to rescue them. Fresh beans make a noticeable difference.

The coffee-to-water ratio is off

If you're using too little coffee for the amount of water you're pulling through, the water has to work harder to extract enough flavour. That overworks what's there and produces a bitter, thin shot. The standard starting point for a double shot of espresso is around 18-20 grams of coffee in, pulling roughly 36-40 grams of liquid out. If you're significantly outside that, it's worth adjusting before you fiddle with anything else.

A note on beans roasted for milk drinks

If you're consistently fighting bitterness, it's worth thinking about what your beans are optimised for. Some espresso roasts are designed to be drunk straight or with just a splash of milk, and they can come across quite harsh in a full flat white or latte. Beans roasted specifically with milk-based drinks in mind tend to have a naturally lower acidity and a roast profile that balances sweetness over sharpness.

The main thing to remember is that bitterness is always telling you something. It's information, not a verdict on your coffee-making abilities. Work through the variables one at a time, and you'll land on a cup you're genuinely happy with.

Questions? Drop them in the comments below. Or if you want to browse beans built for home milk drinks, head to our coffee shop.

What makes Sumatra Mandheling coffee different?

Sun, 02 Aug 2026 07:51:00 +0000

Most coffee names are pretty self-explanatory. Colombian coffee comes from Colombia. Ethiopian Yirgacheffe comes from a place called Yirgacheffe in ... well, Ethiopia. But "Mandheling" is a bit more interesting than that.

It's not actually the name of a region. It's the name of the Mandailing people, an ethnic group from the highlands of North Sumatra, and the term got attached to the coffee after Dutch traders first exported it in the early twentieth century. The name stuck.

What comes out of those highlands is unlike almost anything else in the world. And once you've had a properly made flat white with a good Sumatra Mandheling, you'll understand why people keep coming back to it.

Where it actually comes from

The Mandheling-style coffee you'll see on specialty roaster menus is grown primarily in the Gayo highlands of Aceh province, in the northernmost tip of Sumatra. The area sits at around 1,200 to 1,500 metres above sea level, which is high enough to slow the maturation of the coffee cherry and develop more complex sugars in the bean. The volcanic soil is incredibly fertile. The climate is wet and misty for much of the year.

It's not the most accessible place to farm. The terrain is steep, the infrastructure is basic, and most of the coffee is grown by smallholder farmers who tend a few hectares each. That scale actually works in the coffee's favour. Smaller lots mean more attention, more hand-picking, and more consistency in quality.

The processing method that defines the cup

Here's where Sumatra Mandheling gets genuinely interesting from a coffee geek perspective. Most of it is processed using a method called Giling Basah, which translates roughly as "wet hulling." It's unique to Indonesia and it has a dramatic effect on the final flavour.

In most other coffee-producing countries, the parchment layer is left on the bean until it dries completely. In wet-hulling, that parchment is stripped off while the bean still has a high moisture content, sometimes above 30 or 40 percent (beans are usually dried to around 10-12% for context). The beans are then dried further, but this early removal changes the chemistry of what happens inside the bean as it dries.

The result is a much denser, heavier bean with a character that's deeply earthy, low in acidity, and full in body. That "full body" description gets used a lot in coffee tasting notes and can mean almost nothing in isolation. In the case of Mandheling, it means something real. There's a syrupy, almost chewy quality to the mouthfeel that you can actually notice without much experience or effort. It just feels substantial in a way a lot of coffees don't.

What it tastes like

The classic Mandheling profile runs something like this: dark chocolate up front, then earthy notes that sit somewhere between cedar and forest floor (in a good way, not a muddy way), with a long finish and very little of the bright or fruity acidity you'd find in, say, an Ethiopian or a Kenyan bean. Some cups have a hint of tobacco or dried herbs. Some have a slight smokiness. The sweetness, when it's there, tends to be more treacle than citrus.

It's a big, confident coffee. Not everyone loves it black, which is fair. But in milk, something clicks.

Why it's particularly good in a flat white or latte

The low acidity is a big part of the story here. When you combine a bright, high-acid coffee with steamed milk, the flavours can fight each other. The acidity gets muted by the milk fat, the sweetness becomes confused, and the whole thing ends up tasting less than the sum of its parts.

Mandheling doesn't do that. The earthiness and chocolate notes carry cleanly through the milk. The body of the coffee and the creaminess of a well-steamed flat white reinforce each other rather than compete. The result is something genuinely satisfying, a cup that feels complete and intentional rather than like two things sharing a vessel.

Our Sumatra Mandheling is one of those beans we keep coming back to at Dancing Goat. We're a small-batch roaster on the Mornington Peninsula, and when we bring in a coffee lot like this we roast it specifically with milk drinks in mind. At $15 AUD, it's an easy one to try.

Worth the curiosity

If you've only ever had Sumatra Mandheling as a blended component, which it often is in commercial espresso blends because of the body it adds, trying it as a single origin is a bit of a revelation. The character is more vivid, more specific, and a lot more interesting.

It's not a coffee that shouts. It doesn't have the high-drama fruitiness of a natural Ethiopian or the clean brightness of a Kenyan. But it has a depth and a steadiness that grows on you, and that makes it one of the most drinkable coffees we stock, especially first thing in the morning when you want something that feels like it means business.

If you're curious, you can find it in our shop right now. And if you've got thoughts on Mandheling or questions about how to get the best out of it at home, leave a comment. We're always glad to hear from people who want to know more about what's in their cup.

Flat white vs cafe latte: what's actually the difference?

Thu, 10 Sep 2026 09:14:24 +0000

Ask this question in a cafe and you'll get a confident answer. Ask it in the next cafe along and you'll get a different confident answer. Ask it on the internet and you'll start a small argument between people in Auckland and people in Melbourne who are never, ever going to agree.

Here's the honest version.

The actual differences

A flat white is smaller. A latte is bigger. That's the most important thing, and it's also the thing most people get wrong when they're trying to explain it.

A flat white is typically served in a 150-160ml cup. A latte is usually 220-240ml, sometimes more. Because the flat white is smaller but uses the same amount of espresso (a double shot), the coffee-to-milk ratio is much higher. That means it tastes stronger, more intense, more coffee-forward. The milk is there to add texture and a little sweetness, not to dominate the cup.

The milk itself is also different. A flat white uses microfoam. Very fine, velvety, almost liquid foam that's been stretched carefully rather than whipped into a fluffy cloud. A latte has microfoam too, but because the drink is larger, there's more room for the foam layer on top. Cappuccinos go further still, with a proper thick foam cap. If you've ever ordered a flat white and gotten something that looked like a tiny cappuccino, with a pillow of froth sitting on top, that's the wrong call. The foam on a flat white should be silky and thin, blending into the milk below rather than sitting proudly above it.

The origin debate (strap in)

Both Australia and New Zealand claim the flat white. This is a fact. Both countries will defend this claim with the quiet but absolute certainty of someone who knows they're right.

The most credible version of history puts the flat white's invention in New Zealand, sometime in the early 1980s. The story goes that a cafe in Wellington (or Auckland, depending on who's telling it) was trying to make a cappuccino but the milk wasn't cooperating. The foam was flat. Someone ordered it anyway, called it a flat white, and a drink was born.

Australia, not wanting to miss out on a good thing, adopted it enthusiastically and made it their own. And to be fair, Australian cafes played a huge role in popularising it internationally. When flat whites started showing up on Starbucks menus in the UK and the US around 2010, it was largely because of the wave of Australian baristas working abroad. So both countries have a legitimate claim. New Zealand probably got there first. Australians will probably never fully concede this. That's fine. That's the relationship.

So which one should you order?

If you want to taste the coffee more, order a flat white. If you want something milder and a bit more milk-forward, order a latte. Neither is wrong. They're just different.

At home, the main thing that changes is your cup size and how much milk you use. For a flat white, pull a double shot into a 150ml cup and add around 100-110ml of well-textured milk. For a latte, use the same shot but a larger cup and more milk. The beans can be the same for both. You just need something with enough body to survive the milk, which is worth keeping in mind when you're choosing a bag.

If you want to experiment at home, our Indonesia Sumatra Mandheling has a lovely natural sweetness that works beautifully in both. The caramel notes in milk are genuinely something. Take a look at what we've got in the shop.

And if you have a strong opinion on the New Zealand vs Australia question, we'd genuinely love to hear it in the comments. I'm a kiwi in Australia so I'd like to think I have a handle on the story (although I may have been exclusively a Blend 43 man in the 80s).

How to dial in your grind for espresso at home

Fri, 11 Sep 2026 07:23:56 +0000

There's a moment most home espresso people hit early on where they realise that having a good machine and decent beans isn't quite enough. The shots are coming out inconsistent. Sometimes sour, sometimes bitter, sometimes weirdly fast or painfully slow. Nobody told you about dialling in, and now here you are.

It sounds more complicated than it is. Here's what's actually going on, and how to get your grind right without losing your mind.

What "dialling in" actually means

Dialling in just means adjusting your grind size until your espresso is extracting at the right rate and tasting the way it should. Grind size controls how fast water flows through your coffee puck. Finer grinds slow the water down and extract more. Coarser grinds let water through faster and extract less.

Get it right and you get a balanced, sweet, complex shot. Get it wrong and your coffee tells you, pretty clearly, through taste.

The time benchmark: 25-35 seconds

A standard double shot, using around 18-20 grams of ground coffee, should take roughly 25-35 seconds to pull around 36-40 grams of liquid. That's the ballpark most home baristas aim for. If your shot is flying through in 15 seconds, you're grinding too coarse. If it's still dripping away at the 45-second mark, you're grinding too fine.

Time is your first feedback loop. But taste is the more important one.

Diagnose by flavour

Your coffee will tell you exactly what's wrong, if you know how to listen.

Sour, sharp, or thin-tasting espresso means under-extraction. The water moved through too fast and didn't pull enough out of the grounds. The fix: grind finer. This slows the water down, extends the extraction, and brings out more sweetness and body.

Bitter, harsh, or ashy-tasting espresso means over-extraction. The water moved through too slowly and pulled out too much, including compounds that don't taste good. The fix: grind coarser. This speeds up the flow and stops extraction before it tips into bitterness.

A useful way to think about it: sour means not enough, bitter means too much. Finer for sour, coarser for bitter. Write that on a Post-it note and stick it to your machine if it helps.

Change one thing at a time

The most common mistake when dialling in is changing too many variables at once. Grind size, dose, and tamp pressure all affect extraction. If you adjust all three together, you won't know which change made the difference.

Start with grind size. Keep your dose (the amount of coffee you're using) consistent, tamp with consistent pressure, and only adjust the grind. Pull a shot. Taste it. Adjust the grind by one notch in the appropriate direction. Pull another shot. Taste again. Repeat until it tastes right.

It might take five or six shots to land where you want to be. That's completely normal. Once you're there, write down the grind setting so you're not starting from scratch next time.

Why fresh beans make this much easier

Here's something that doesn't get said enough: stale beans are genuinely harder to dial in, because they behave inconsistently. Old coffee has lost most of its CO2, which means it doesn't create the same resistance in the puck. A grind setting that works perfectly with fresh beans might produce a completely different result with beans that are three months old. You end up chasing a moving target.

Fresh beans, ideally used within four to six weeks of roast, behave predictably. When you dial in a setting, it stays dialled in. That consistency is actually what makes the whole process manageable for home baristas.

Our Colombia Galeras Volcano is worth a try if you're after something easy to work with at home. It's got a clean, balanced profile that makes it very readable during the dialling-in process, you can taste the changes clearly as you adjust.

A quick reference

Shot time under 25 seconds: grind finer
Shot time over 35 seconds: grind coarser
Tastes sour or sharp: grind finer
Tastes bitter or harsh: grind coarser
Tastes balanced and sweet: don't touch a thing

Give yourself a week of consistent shot pulling and you'll have a much better feel for your setup. It becomes intuitive faster than you'd think.

Have questions about dialling in, or stuck on a specific problem? Leave a comment below. And if you want beans that are fresh, roasted for home espresso, and built to work in milk drinks, pop to our shop.