Kings & Queens Of Caffeine

A new year brings more opportunities to master that latte art you’ve been giving a break over the Christmas period👌

We are taking bookings for our recipe dial in & milk pouring classes!!!! 🥳

Why do we follow coffee recipes??

Good question! In training today, we did level 2. This is a rehash of basic knowledge shown in level 1. We try different recipes to see what a lower dose, course, or fine grinds & running times of shots contribute to the end product. I also couldn't understand why when i had such pretty latte art that my coffee still tasted like rubbish! 🙄

Coffee recipes are versatile & can be applied to any coffee as long as you have a starting point of-

🌟Grams of coffee in dose - 21 grams
🌟 Grams of liquid or yield - 40-42 grams
🌟 A running time for your shots eg: 28-30 seconds

Then, adjustments can be made to get the end product that is enjoyable!

Also, a shout out to our team at for completing level 2 with great coffee knowledge results! 👌

BZBurgers and Coffee - Kippax
BZBurgers and Coffee - Belco
Pablo & Rusty's Coffee Roasters

Thanks for the catch up!! And looking forward to V60 tasting with you in the new year!!! 😋

Want to know about V60 pour overs? Send us a message to book a tasting!! ❤️‍🔥

Team Peta Barrett - Belle Property ✨️
BZBurgers and Coffee - Kippax
Pablo & Rusty's Coffee Roasters

Casual drop in at BZBurgers and Coffee - Kippax with the lovely Kim of Kings & Queens Of Caffeine ☕️😍

For amazing burgers and coffee be sure to visit these guys at their newest store in central Belconnen too, BZBurgers and Coffee - Belco!

🤢🤮Everyone knows the disappointment of getting a cup put down in front of you that looks like this... 🤢🤮

INBOX US TO AVOID BEING 'THAT CAFE'!

This is prime example of how barista's get is wrong without the right training & knowledge!

Even on holiday coffee is #1! I find I'm always drawn to my love of as it takes me back to were my coffee journey began to really explode my knowledge & self growth.💜

was always my coffee guru. Even though I'd been 'making' coffee forever, in 2016 i started understanding coffee.☺️

Now working with .squared.coffee (my spirit animal) & my passion for sharing my knowledge & helping others to see just how much coffee impacts our daily lives & how much i love having a chat over a oat flat white! 😋

Cant pour coffee, don't worry neither can these two! 🤣😁

Being a barista doesn't mean your coordinated!!! 😅

POV- this is a happy place for sny barista! Unless your not a barista and you need to get cracking on some skills! Thats where we cone in!! 😁

Steaming milk is one thing, but using alternative milks is another! They have different chemical reactions to normal full cream milk when heated...☕️

We use in all of our training sessions! 😁

Follow up from yesterday's post & the difference between washed and natural processed coffee.

These also require different recipes and ratio's to extract flavours!

Natural coffee requires a lower temperature (88•) compared to washed (94•)

Natural process coffee tends to be delicate in nature so higher temperatured water causes loss of flavour.

If you would like to know more get intouch to arrange a knowledge & tasting session! 😋

How your coffee is processed makes a big difference to how it will taste!! 😋
Let's get to know our processes, and how to prepare to get the most vibrant cup popping experience for your pallet!

Dry processed (naturals) coffees are dried in the full cherry prior to de-pulping. Which gives nice smooth fruity taste to the coffee.

On the other hand, Wet processed (washed) coffees are dried without the cherry. Washed coffee's are de-pulped then usually fermented to promote the separation of any remaining pectin still stuck to the bean and parchment, then washed clean prior to drying which gives more complex and brighter notes.

Perfect extraction doesnt happen by accident!!! You have to live by & understand your recipes to get the most balance of flavours out of every bean! 💯

We teach dial in procedures & trouble shooting to avoid you disappointing your self & customers with a bad cup ☕️
Consistency is key 🔑