http://www.bangespresso.com.au We never tire of watching the perfect espresso extraction; rich and caramel brown, flowing like warm honey and finishing in the cup with a thick crema. Fri, 16 Jul 2010 03:53:15 +0000 http://backend.userland.com/rss092 en Part of the joy of making espresso is the interaction between the barista and the bean. Tamping by hand is one such way a barista can ‘stamp their authority’ on their coffee so to speak. At Bang, we use a specially designed coffee tamper to exert around 10 kilograms of ... http://www.bangespresso.com.au/archives/151 Often considered a four-letter word amongst Baristas and patrons alike, decaf has had a bad rap for a long time. For the most part, its poor reputation has been deserved however this is slowly changing. For a while now there has been a chemical-free method to remove the caffeine from ... http://www.bangespresso.com.au/archives/143 The Inaugural Cairns Regional Barista Competition will be held this year at the Cairns Show from the 15th to the 17th of July. This is a huge deal for the talented Baristas of Cairns as it will be fully endorsed by the Australasian Specialty Coffee Association (AASCA) and adjudicated by ... http://www.bangespresso.com.au/archives/130 Get in touch! We'd love to meet you Come see us at: Shop 8, The Bolands Centre 14 Spence St Cairns email: askus@bangespresso.com.au phone: 07 4051 7770 Open 6.30am - 5pm Monday to Friday Saturday 7am - 4pm Sunday 8am - 2pm http://www.bangespresso.com.au/archives/19 Roasting coffee at first seems deceptively easy. Pop some raw, green beans into an oven and in a little while, take them out all brown and roasted. In fact, roasting coffee is a developing science and far more complex than it first appears. The aim of a Master Roaster is to ... http://www.bangespresso.com.au/archives/158 The smooth, sweet and syrupy elixir that we know as espresso is actually the end result of a long and complex journey from crop to cup. There are two main species of coffee tree – Arabica and Robusta. Arabica is grown in higher altitude regions and makes up about 70% ... http://www.bangespresso.com.au/archives/164 One of the great things about our job is that we never tire of watching the perfect espresso extraction – rich and caramel brown, flowing like warm honey and finishing in the cup with a thick crema that is slow to dissipate. There are a number of equally important elements ... http://www.bangespresso.com.au/archives/189 Did we mention that the Bang team had a training session with world barista championship judge Emily Oak? Click on the image below to find out more... http://www.bangespresso.com.au/archives/115 ...with a vision to eventually be recognised as the most professional, most skilled, most consistent and most respected provider of specialty coffee in Australia. Open 6.30am - 9pm Monday to Friday Saturday 8am - 9pm Sunday 10am - 6pm http://www.bangespresso.com.au/archives/3 We're always happy to hear that people have enjoyed themselves at Bang Espresso. Click on the image below to read the Cairns Eye review... http://www.bangespresso.com.au/archives/108