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/ About UsOUR STORY
Iggys Coffee was established to promote on-line coffee service regardless of the customers’ location, either Australia wide or globally. Not only to promote hand crafted specialty coffee, but offer each and every customer a unique coffee experience, with our primary focus being on quality, service and value. Although we are on the constant search for the right cup, after cupping a number of exotic coffees, we chose the finest grade of washed and sun dried Arabica (Typica Variety) coffee beans, because these PNG highland grown beans, offer a superior taste that is unmatched by other coffee producing nations, and is preferred by the likes of German and Japanese coffee connoisseur for its low acidity and smooth after taste.
Equally important to Iggys Coffee is the relationships we have with the producer/grower of green coffee, which is critical to us, as we most care for the welfare of the grower, their family and their ecology. So when you sip on a cup of Iggys freshly roasted coffee, you will have realized that it is more than just having a great tasting coffee, it is a true experience like no other.
Come in for a take away coffee.
We are open to the public - Monday to Friday 7am - 3:30pm & Saturday's 7am - 1pm.
Address - Unit 6/8 Finsbury St, Newmarket, QLD, 4051
SPECIALTY ARABICA COFFEE
We are able to achieve a high quality consistent roast each time because our method is quite simple - were on our own senses we begin with our green beans fed into the roasters hopper, once desired drum temperature is reached we then drop the green beans inside the drum and commence the roast cycle. As the beans roast "we listen to sound of coffee beans cracking" that takes place inside the roaster drum, this process allows us to determine the roast phase. During this particular process we observe through the glass viewer the colour change which is taking place on the coffee beans. Frequently, small samples are manually drawn direct from the drum to verify the roasting status until such time we achieve our required roast profile.
Depending on the roast profile and the origin of coffee, the coffee bean can lose up to 12% moisture. What is important and essential that on completion of the roasted beans, they are cooled by air and not by water! During this process the size of the coffee bean changes, and not only have the beans "expanded" in size, they have dramatically changed colour and are now more familiar in appearance with that "brown “bean colour that we relate in coffee. Our roast techniques are that simple - We listen and observe every moment during the roast process - it’s not about what you do it really is about the way you do it, and after all, it is a beverage we are so passionate about.