SWISS GOLD

Now available at the Battery!

SWISS GOLD one cup filters are affordable, no fuss, tough as nails and easy to use. They produce plenty of body with great flavour clarity what is not to like.

The SWISS GOLD Technique:

Begin the process by preparing the water. Once the water is boiling, it's important to cool it before pouring to prevent scorching the coffee.

While the water is boiling, prepare the coffee. Always use fresh coffee and, if possible, freshly ground coffee.

Dose: For our method, we recommend using 2 generous tablespoons of ground coffee.

Grind: Having a perfect grind size is very important to success in brewing . Too coarse of a grind will result in under-extracted coffee. Too fine will choke the brew resulting in over-extracted coffee. We find that a medium grind is a good place to start.

Place the SWISS GOLD filter on top of your cup.

Remove the perforated insert and put ground fresh coffee on the gold plated filter foil.

Replace the perforated insert. First, using a slow, steady pour fill just enough into the SWISS GOLD so that it saturates the coffee grinds . Wait 15 seconds, then continue to slowly pour water into the perforated insert according to the capacity of your cup (or taste).

Remove the SWISS GOLD filter and DRINK!

Kenya Kichwa Tembo

This specialty coffee offering is all about the AeroPress. You get a whole lot of fruity notes coming through in a really clean and unbelievably sweet cup. This coffee is by far the best we have produced for the AeroPress.

Kenya Kichwa Tembo
Grading: AA
Screen Size: 18+
Altitude: 1600+
Process: Washed and Sun Dried

Taste Description...
Blackcurrant acidity with subtle notes of berry and citrus. Upfront sweetness complimented by a delicate, lingering finish.

~ Current Single Origin Offering ~

Country: Costa Rica El Puente Tarrazu
Region: Santa Cruz de Leon Coretz
Varietal: 100% Caturra
Crop: July 2009 Arrival

Sweet fragrant lemon, clean acidity and long roasted almond finish.

Another mans treasure!

We were lucky enough to get our hands on Grandpa's cheese boxes so we have decided to put it to good use. We have turned them into a display that will showcase the strange and wonderful foreign matter found in coffee.
If any roasters have anything you would like to be included in our humble collection swing it our way (willing to trade coffee for "chud").

Closed Friday at 12 o'clock for Carly

Brother Espresso & Fifth Battery will be closed from 12 o'clock Friday to allow staff to attend the funeral service of employee and friend Carly Hibberd.

Relatives and Friends of Carly are invited to attend her Funeral Service, to be held at Ashgrove Baptist Church, 7 Firhill Street, Ashgrove, Friday 29th July, 2011, commencing at 1 p.m.

No flowers by request of the Family, donations in lieu to The Amy Gillett Foundation will be gratefully accepted.

Carly started working at Brother in 2007 in 2009 she headed to Italy to pursue her cycling career with the Michela Fanini-Record-Rox squad and later the Cassina Rizzardi A Style Fionucci team. As many of you would remember Carly would return to Brother each summer to escape the European winter and reunite with family, friends and love ones.

Carly passed away 6th July, 2011, living her dream in Italy.

Love always and forever.

Out with the Old in with the New...

Fifth Battery Seasonal Blend
Sweet choc-malt flavours complimented by a distinct and complex citrus aroma. Notes of caramel, lime and cherry are found in this blend which enthralls the palate with its sweetness. With the addition of milk, the chocolate and malt flavours shine through giving a sweet, medium bodied coffee combined with clarity and brightness.
Country... Ethiopia, Nicaragua and Honduras

Feature coffee Panama Santa Teresa Estate...

Panama Santa Teresa Estate
Origin: Panama
Altitude: 1400-1550mts
Crop Year: 2010
Varietal: Catuai Caturra & Bourbon

Cocoa like aroma, nuts, mild citrus acidity and a caramel and chocolate sweetness. This coffee has a medium body, and a sweet and nutty aftertaste.

About Panama Santa Teresa Estate:
La Finca Santa Teresa is located in the micro region of Piedra Candela, specifically high in the area known as Santa Clara. The property contains approximately 450 hectares in total, with 120 hectares of coffee production. Their varieties consist of Catuai, Caturra, and Typica and all production is above 1500 meters.

Panama borders Columbia and Costa Rica. Panama’s coffee producing areas are located in the regions around one of the highest inactive volcanoes of Central America, the Volcan Baru (3,475 m. / 11,400 ft.); Boquete, Volcan, and Renacimiento.

The uniqueness about Panama’s Coffees are the microclimates present, and its surrounding land full of rich nutritional and fertile soils, making these high lands perfect conditions to cultivate and harvest a great variety of special coffees.