But, the story doesn’t end there. Since day dot, Romano made clear his goals of business ownership to White Whale’s co-owners, Ali and Steve. Altruistic as ever, Ali and Steve did not intend to clip Romano’s wings, and in recognising his clear potential and business-mindset, offered Romano an opportunity to step into the world of business ownership. Romano is now the proud-owner of White Whale’s sister-store, Teddy, which Ali and Steve opened in April 2021 in the leafy streets of Edge Hill. A friendly neighbourhood coffee shop boasting a modern espresso bar, Teddy has built a loyal community of local coffee-lovers and you will often find the café buzzing with life.
While the ownership of Teddy may have changed hands, we still share a strong connection, and will continue to use the same White Whale App for online ordering. For those in the neighbourhood looking for a White Whale brew, or to choose from our full range of White Whale beans, Teddy is the spot – what’s better, Teddy’s doors are open 7-days a week, including most public holidays!
Thanks for everything Romano – we are looking forward to seeing you smash it at Teddy!
]]>Tell us a bit about yourself/yourselves and your business; what sets it apart from the rest?
Capeaccino Crew is a mobile coffee van located in the mining and tourist town of Weipa. Weipa is on the west coast of Cape York, famous for its fishing, camping, 4WD and bauxite. Capeaccino Crew has been in Weipa for 8 strong years, I have been working on the van for 6 years and have owned it for the last 3. Our local community is our bread and butter. Starting in the centre of town at 5am, we are here for all workers' caffeine needs, from miners, to school teachers and hospital staff. During the tourist season, with a long drive to see “The Tip” (most northern point of Australian mainland) a quick re-fuel and grocery shop in Weipa is finished off with “the best coffee in the Cape”.
Favourite White Whale blend?
Beach House Blend never fails. Smooth to have as an espresso (my coffee of choice) and pairs beautifully with milk for a sweet caramel finish.
What do you like most about working with White Whale?
Capeaccino Crew has worked with White Whale ever since we started trading 8 years ago. I can rely on White Whale as they source the best beans, roast the best coffee and deliver it to me in Weipa. Living remote has its challenges, with a 9 hour dirt road (which is closed during the wet season), or a 3 day ferry for goods to be delivered, but White Whale ensure my order is ready to go every week. Everything White Whale stands for is extremely important to me, and knowing that I play a small part in reef restoration is just fantastic. Watching White Whale grow and go strength to strength over the years has been incredible to watch and I am very proud to be a part of the White Whale family.
What do you find to be the most difficult and most rewarding parts about working in the hospitality industry?
The most rewarding part is the people - nothing better than making people's day with a smile and the perfect brew. The most difficult part is time. In order to grow I have to take a step back from the day to day service, away from the people that I love seeing every day. I need more time spent in the background improving, developing and maybe even expanding the business. But, when you're on “the shop floor” constantly, you run out of time.
When you’re not at work, what do you most enjoy doing with your free time?
Weipa is a fantastic off the grid, fishing, camping and 4WD town. Every weekend without fail I’ll be out and about, whether that’s on a boat, in a tent or on the buggy with my partner and our three dogs.
What plans do you have for your business in the future?
Capeaccino Crew is a much loved and loyal business here in Weipa, I would love to see it go from strength to strength. The introduction of a trailer would be ideal, we are always on the move so something a little more stationary would be easier for customers to find\. Something over looking the water perhaps?
]]>
Ripe cherries are hand picked during the harvesting months of November and December and delivered to the dry-mill where they are placed on raised African beds. The drying process typically lasts 15-20 days, with coffee shaded between 12-3pm and turned frequently to allow for steady and consistent drying.
The result of this naturally processed coffee is a juicy and floral cup, bursting with flavour notes of lime, raspberry and vanilla. Roasted light, our Yirgacheffe Resiti Natural will become a firm favourite for all our filter geeks out there, and will work great as a pour over or as cold brew to beat those hot summer months.
Like all our coffee, Yirgacheffe Resiti Natural is available on the shelves of our Portsmith Roastery, or can be purchased via our online store or App (local FNQ customers only). Stay caffeinated!
]]>
We couldn’t be more stoked - these nominations signal that our business is making significant strides across the board to live our mission – coffee that does good. This slogan has served as a yardstick for White Whale’s growth and development since our 2019 rebranding. Beyond our support of the Reef Restoration Foundation, we have continued to seek out ways to reduce the environmental impact and improve the community outcomes of your daily (or thrice daily) cup of joe.
Since 2019, White Whale has been steadfast in our commitment to reducing waste and energy intensity across our day-to-day operations. In an effort to improve and monitor our progress, we signed up for the CCIQ ecoBiz program in 2019 and were assigned an ecoBiz Sustainability Coach.
The recently published 2021/22 sustainability performance review saw White Whale earn an ecoBiz 2-star Partnership Status. To become a Star Partner, an organisation must show a 10% decrease in their resource intensity across three key categories: waste, water, or energy. Data from White Whale’s 2021/22 ecoBiz Partnership Report shows that we have well and truly blown these minimum requirements out of the water, now boasting a 67% reduction in energy intensity and a 30% reduction in waste intensity, when compared to baseline data taken from 2019/20.
All technical speak and data aside, these reductions have come as a result of actions big and small; from the installation of solar panels, to the use of 100% compostable takeaway cups and the distribution of coffee to local wholesalers using food-safe drums, all the way down to re-using boxes kindly donated by our friends at Tropic Now – it all stacks up. A steady trawl of community members now swing by the roastery to collect spent coffee grounds and coffee chaff (the husk of the bean that falls off during the roasting process) for all their gardening and composting needs, or to snatch up the hessian coffee bags to be repurposed in creative ways. You’ll even find 100% recycled toilet paper in our bog – that’s guilt-free wiping!
These are just some of the steps White Whale has taken in becoming a more sustainable and environmentally conscious business, and as always, we recognise that we still have a long way to go. We remain adamant that coffee can be a vehicle for the type of change we wish to see in the world and hope to enact some grand plans in the future as we continue to grow in size and scope. Watch this space.
]]>
Tell us a bit about your business; what sets it apart from the rest?
Poco Cafe is a spanking new neighbourhood cafe located in a character filled shop in Aeroglen. We offer an all day breakfast, brunch and lunch menu with a Spanish twist, hence the name ‘Poco.’ We are a little bit Spanish and we have a little, intimate space. All of our dishes are made on site (including cakes and pastry items), using local produce where possible. Think baked eggs with crispy serrano and chorizo, empanadas, a range of tortas, slow cooked shredded beef cheek nachos with pumpkin seed salsa, Portuguese tarts… We also have amazing coffee!
Favourite White Whale blend or bean?
Our staff vote count is 2 for Beach House, 1 for Riptide. We are keen to try the single origin Timor-Leste beans too.
What do you like most about working with White Whale?
WW tick all the boxes for us: local, friendly, socially conscious, delicious coffee, and they provide great support.
What do you find to be the most difficult and most rewarding parts about working in the hospitality industry?
The early mornings - although our last venture was owning a winery so at least we don’t have to go out at dawn and prune in the depths of winter! We love creating delicious food and making people happy.
When you’re not at work, what do you most enjoy doing with your free time?
We can often be found walking along the Arrow tracks or on a beach somewhere. If we have any energy left on the weekends after working and transporting aspiring soccer players around, we might also head out for a feed and some live music.
What plans do you have for your business in the future?
Being only 3 weeks in, our aim is to not only survive but thrive. We are finding our way at the moment with our hours and menu but expect these to expand in the not too distant future. We want the Cairns community to love our fresh Mediterranean menu and chilled vibe.
]]>
We are third generation farmers, travellers and foodies who are passionate about Tropical North Quuensland.
We have a farm cafe in El Arish, which specialises in local products, produce, coffee, chai, homemade toasties and ice-cream. Here you can find our beautiful herd of cattle, water buffalo, turkeys and chickens.
We are doing our best to create a space that is a representation of everything we value and love about this part of the world- our lifestyle. Working hard, having fun, eating good food.
Favourite White Whale blend?
Our personalised Pocket Blend of course!
What do you like most about working with White Whale?
The support, the training and the consistent quality of beans. They're awesome.
What do you find to be the most difficult and most rewarding parts about working in the hospitality industry?
The most difficult part is that there are no days off.
The most rewarding thing is the people we meet. The people and the natural environment make The Pocket what it is.
When you’re not at work, what do you most enjoy doing with your free time?
If we're not on the beach, ocean or in the rainforest... we're making espresso martinis out of our White Whale coffee.
What plans do you have for your business in the future?
Currently we are renovating the cafe, and will soon have an ice creamery (all made from fruit we grow or source locally!). We have had a lot of interest in weddings and events - so stay tuned for that. You're best to come and check it out for yourself... "Your farm in the tropics."
]]>We'll try and spare you too much of a science lesson and get straight to the good stuff.
Roasted coffee is an unstable product, and once bagged, continues to undergo a spectrum of chemical changes. These complex chemical reactions vary across coffee origins, roast profile or degree, and can even shift due to atmospheric conditions. There is no one right answer - but what we can offer is a solid guideline for getting the most out of that home espresso, pourover or stove top brew!
A common misconception is that fresh is best. An ageing or resting period of at least 7 days post-roast (see the roast date on the back of our bags!) is desirable in order to allow the beans to release some of the carbon dioxide created during the roasting process (have you ever wondered why the bags puff up?) and develop rounded and pleasant flavours and aromas. Coffee that is too 'fresh' often carries grassy notes, while the presence of too much gas can inhibit a desirable and flavourful extraction.
We recommend brewing White Whale coffee between 8-30 days post-roast date for the ultimate coffee experience!
After 30 days, coffee will begin the process of staling, gradually losing its complexity, aroma and flavour in the cup.
]]>
Inspired by successful projects in Florida and the Caribbean, the Reef Restoration Foundation (RRF) immediately stepped to the forefront of reef regeneration efforts, submitting a research permit application in July 2017 to kickstart the first coral nursery program on the Great Barrier Reef. The regenerative nursery program was designed to mimic natural processes, with small cuttings of healthy corals that displayed higher levels of resilience during the 2016 and 2017 bleaching events attached to coral tree frames. Through this program, the RRF hoped that the recovery of damaged reefs could not only be accelerated, but that these reefs would also demonstrate greater resilience to future bleaching and natural events.
By December 2017, the RRF established the first of these nurseries at Fitzroy Island. 24 pieces of coral, harvested from Fitzroy Island’s fringing reef and attached to 6 coral tree frames, soon grew into 246 new coral colonies. Six months later the nursery had expanded to 650 corals, and an additional 4 coral tree frames were installed. The proof was in the pudding, with the RRF receiving a permit to install 120 coral tree frames in four locations on the outer Great Barrier Reef in late 2018.
Despite the glaring success of their restoration and regeneration efforts, the future viability of the coral nursery program remained largely reliant on donations from the public and corporate players. Step-up White Whale. Inspired by the work of RRF, former environmental scientist Ali, and husband Steve, cemented a corporate partnership with the RRF in 2019.
When Reef Restoration Foundation was formed to take local action to assist the natural process of recovery at the places we love, White Whale Coffee Roasters got on board to support us, and are still supporting the work we perform today. – Ryan Donnelly, RRF CEO
In doing so, White Whale committed to donating a portion of all bean sales in support of the coral nursery program’s goal of planting 1 million corals by 2026. Since 2019, White Whale has donated over $60,000 to the RRF. With the support of businesses like White Whale, RRF have recently recorded a major milestone – offering three field team members full time positions, in-turn, significantly increasing the efficiency and effectiveness of their efforts.
For White Whale, a relationship with the RRF is about putting our money where our mouth is in the truest sense. It is about becoming a beacon of environmentally conscious and socially responsible business practice for Far North Queensland, rallying in support of our beautiful region, and living our mission – coffee that does good.
]]>A key-player in the specialty coffee scene, Costa Rica boasts eight distinct coffee producing regions. In a nation renowned for its diverse microclimates, each region produces coffee with equally unique flavour characteristics. Coffee is planted and grown during the rainy months of May to November, with harvesting occurring from December to April. The harvesting season sees populations in these regions swell to almost triple, highlighting that coffee production remains pivotal to the Costa Rican economy and the livelihoods of its peoples.
White Whale’s newest single origin beans, Community Naranjo de Dota, originate from a pristine 50-hectare farm belonging to the ‘Corella Granados’ brothers. The farm is located in Tarrazu - the highest altitude coffee growing region in Costa Rica, which is well-known for producing beans with balanced acidity and great aroma.
While Mauricio, Marvin and Greving have been growing coffee all their lives, the Naranjo plot is only in its fifth year of production. Farmers working this plot are dedicated to picking only perfectly ripe Caturra and Catuai cherries, in the pursuit of the most complex cup of coffee possible. Once harvested, the cherries are brought to the Palmichal Mill, where they are washed and dried mechanically. The farm is a part of coffee supplier Ceca’s ‘Community Program’, which targets local Costa Rican coffee producers who reap sweet economic rewards in exchange for upholding outstanding levels of quality and professionalism.
The result? A completely traceable, clean, light-bodied and deliciously sweet brew with bright stone-fruit acidity and flavour notes of peach, honey and black tea. That’s the good stuff.
Pop in to our Portsmith Roastery or our sister store, Teddy Espresso, to snap up a bag of Community Naranjo de Dota for all your home brewing needs or catch it in one of our hoppers and ask our friendly baristas to whip you up something real nice!
]]>The last two decades have seen Timor-Leste exploit its rich natural resources, namely oil, in order to transition from the grips of 25 years of significant internal conflict that claimed over 200,000 lives. Yet, with the nation’s oil resources forecasted to run dry in the coming 10-15 years, a pressing need to diversify the economy of the most oil-dependent nation in the world has arisen, especially as Timor-Leste strives to hoist an estimated 42% of its 1.3 million residents out of poverty. This is where the multifaceted power of coffee comes into focus. Timor-Leste’s budding coffee sector has been widely tipped to become instrumental in this economic transition, with 37% of families already reliant on coffee as a source of income. Historically, Timor-Leste’s coffee sector has been made-up of small-scale local producers with limited access to the infrastructure needed to ensure consistent productivity and the profitability of their product, and as such, entry to the speciality coffee market for local producers has remained rife with barriers. With the assistance of ethically-minded green bean brokers like Raw Material, who have assisted Timor-Leste’s producers to overcome these challenges, there has been a widespread graduation amongst local producers from merely gathering coffee to actively farming coffee that is grown with the speciality market in mind.
As a result, White Whale Coffee Roasters and our customer base now actively support the livelihoods of families living in villages throughout the Ermera municipality, who now receive at least 75% more profit compared to figures taken from 2018. In a region where poverty remains well below the national average, the true impact of such drastically improved margins can not be overstated.
This is a win-win in the truest sense. When you purchase our Timor-Leste Single Origin beans, or sip on a cup of delicious brew, you are doing much more than making an ethically-minded purchase. Many of you may recall reaping the full-bodied, velvety and cocoa-like spoils of this naturally processed, wildly grown and organic coffee at our Portsmith Espresso Bar or via your home machine. And with our latest shipment having just dotted down, there’s plenty more where that came from! Relationships like that which exists between White Whale Coffee Roasters and local producers in the Ermera municipality will ultimately determine the future viability of Timor-Leste’s coffee sector and the economic security of those families that call the nation home. Drink up!
]]>
The following methods are most common and produce great results with a little trial and error.
]]>The following methods are most common and produce great results with a little trial and error.
Cold Brew (using the Hario "Mizudashi" Cold Brew Pot)
Mizudashi - meaning cold water in Japanese
Super easy to make and perfect for hot climates or when refreshment is a must. Perfect served over ice or with milk it is very versatile and provides a super clean, sweet and tea-like flavour.
Method
Not sure whether you're getting the best product for the best price?
These are common problems and concerns and the world of coffee can be a minefield. That being said, there are a number of strategies and questions that you can employ with prospective or existing coffee suppliers to ensure that you are purchasing coffee that is of the highest quality you can afford for you and your business.
There are a number of telltale signs that the coffee you have purchased for home or your business is of a high quality or not. Check the following to ensure you have what you paid for:
Inspect a bag of coffee and look for the "Roast Date".
This is not the same as an "Expiry Date". High quality or Specialty Coffee will not have an Expiry Date but rather a Roast or Roasted on date. Coffee is a perishable product and should be consumed fresh, within 30 days of roasting, for optimum results.
Is the coffee bag "poofed" outwards or is it vacuum sealed?
After roasting, coffee beans will expel CO2 gas for several days at an ever decreasing rate. This means that if they are sealed soon after roasting, the bag they are sealed in will expand under pressure from the expelled CO2. However, if the bag is devoid of air, this indicates the beans had released all the CO2 prior to bagging; a telltale sign of stale beans.
Coffee Quality
Is it Specialty Coffee or not?
The term "Specialty" is thrown around a lot these days in the coffee world but there is a misconception or non-realisation regarding this term.
"Specialty" is a grade or standard of green coffee (pre-roast) basically. Think of Specialty as grade "S" and the scale is (low) C > B > A > S (high).
The farmers that produce Specialty grade coffee work super hard to ensure the systems and methods they use, translate to the highest quality product they can produce. Coffee that does not meet strict Specialty grading specs then fall into the other classifications.
Be wary that although some coffee roasters use the term "Specialty" on their packaging, they are really only using it as a descriptor of the blend, not the grade of coffee used.
It is important to taste coffee in as many ways as possible to understand how it performs in different situations. There are several ways to do this and not all of them involve espresso.
The Specialty Coffee Industry standard is cupping. This involves simple cups or bowls, medium coffee grounds and hot water; brewed and tasted. High quality coffee will stand out but so will low quality or poorly roasted coffee.
Filter Brewing is a good way to evaluate coffee also as it can separate oils from the coffee liquor, providing clarity. Try V60, Kalita Wave, Aeropress or Chemex.
French Press is very similar to cupping in that it is a full immersive brew method but I suggest removing the top layer of caramel coloured foam prior to pressing to give more clarity in the cup.
Note :- Always allow coffee to cool when tasting as heat will dull your palate and bitterness will be more pronounced. This includes espresso.
Now that you've picked your coffee and it's arrived, all we you have to do is chuck it in the hopper, grind it, pull the shot and deliciousness will follow right?
Maybe, but it's unlikely...
Changing from one coffee provider to another will almost certainly mean a change in bean chemistry, physics and extraction. This means the grind setting will most likely need to be changed to deliver perfect extraction and balanced espresso.
We assist all new Wholesale Partners through this process to ensure your coffee tastes it's very best from the get go and provide ongoing training and support. Even the best coffee can taste terrible if it is not prepared correctly or if there are equipment issues.
Local wholesale partners enjoy regular quality control visits, staff feedback and training. We feel this is vital in delivering delicious coffee on a consistent basis. We assist as much or as little as you like.
You can buy coffee pretty much anywhere these days. From your local corner shop to a roaster overseas, coffee is everywhere and it can be good but also, not so good. However, the advantages of aligning with a local small batch, artisan roaster lies in their ability to cater to your specific needs and provide personalised service.
You might be across all avenues of coffee making and equipment and not need training or consultation. On the other hand, you might find staff training a chore or you just want to be able to buy cups, syrups and coffee all in one place. A custom roast might be what you're after or rotating single origins for your hoppers. We can help.
We will work with you as closely as you need to deliver your coffee vision.
]]>The size of the particles of coffee that are used when brewing or extracting, play a massive part in the end flavour, body, acidity and sweetness. A coffee grind that is too coarse will be result in coffee that is weak, watery, sour and / or salty. However, go too fine and the coffee will taste burnt, ashy and smokey.
Ideally, you want to grind as fine as possible to increase sweetness without over extracting.
How fine you grind depends on a number of variables that cannot be generalised but I will touch on each briefly.
Change of Batch / Freshness
Coffee freshness or differing batches will have a more subtle affect but it will still happen. Mostly this will occur to the different moisture and CO2 content from an older batch to a fresher one. A little tweaking (either finer or coarser) will resolve this and generally the change will be lesser than a change in blend.
Brewing Temperature
The higher the brewing temperature, the faster the solubles in coffee are dissolved in water, thus increasing the rate of extraction. Therefore, the higher the water temperature, the coarser the grind may need to be and vice versa for a lower temperature. This is based on taste ultimately but if you decide to brew hotter, consider starting with a coarser grind than usual as well.
Brewing Equipment
Your grinder is probably the most important part of your home or cafe setup. Particle size and uniformity have such a massive impact on extraction that skimping here will not do you any favours.
A decent espresso machine that can produce consistent pressure and temperature is all you need. There are many out there and some have built in grinders as well. Money spent here will save you drama and bad coffee in the future.
]]>
smooth and clean with honey, caramel and just the right amount of fruitiness to add depth, leaving a sweet and lingering finish
Can black coffee be sweet? The answer is a resounding, YES!
There are a number of factors that contribute to coffee sweetness but at the end of the day, it all starts with the bean.
The green coffee we use is carefully selected for our blends. It is chosen for flavour but also we ensure we purchase from reputable suppliers who value fair trade and quality.
Specialty Grade is the highest grading of green coffee and we are proud to roast, prepare and serve these wonderful products. Our coffee is graded based on size, uniformity, defects, taste, varietal and processing meaning that you get the best coffee possible.
We use 3 coffees in Transformer and each one brings it's own flavour and character to this award winning blend. They are as follows:
This full bodied cup brings a beautiful sweetness as part of the blend base of Transformer. This green bean is quite large and has a high moisture content compared to other coffee's in the roastery. Notes of plum and stone fruit bring acuity to complement the subtle and delicate nature of this coffee.
Although relatively close to Colombia, Guatemala's volcanic soil provide the basis for some of the worlds most exceptional coffee. Being grown at altitudes that exceed 1100 metres above sea level, this bean is quite dense lending to increased sugar development and potential for elevated sweetness and refined acidity.
This provides the finishing touch of fruit required to really make this blend delicious and truly engaging. We add just the right amount t ensure the Ethiopia's nature doesn't over ride the delicate balance of the blend, whilst providing a compelling finish in the cup.
In this link of the coffee's chain of custody, we take this part very seriously. We roast the coffee to retain as much character and flavour as possible without adding too much pyrolytic tones, ensuring a clean cup throughout all brewing methods. This also ensures the coffee is quite forgiving, subtle and smooth as a black coffee but also great in milk.
Transformer Blend was awarded a Bronze Medal for it's performance at the 2016 Australian International Coffee Awards in the "Espresso" category.
The AICA, conducted by The Royal Agricultural Society of Victoria since, is Australia’s first and only international coffee awards rewarding and recognising excellence.The awards gives producers the opportunity to benchmark their produce against industry standards; seek advice from an independent panel of experts; and to promote and market award winning products using the AICA’s seal of approval.
If you would like to know more about Transformer Blend or any of our other Specialty Coffee Blends feel free to contact us.
]]>
Definitely one of our favourites among wholesale partners and retail customers alike, this blend offers versatility along with distinction and depth.
Exceptional when accompanied with milk, the chocolate and nutty taste will linger long after the last sip. Beautifully sweet and forgiving as a straight espresso with enough kick to propel you into your day.
As a filter, this blend provides a very clean cup that is easy to drink with low acidity and a full body.
Retail customers can purchase in store or online here
Wholesale inquiries should be forwarded to David at david@industryonecoffee.com.au
]]>
Being a good barista is all about good technique & attention to detail. Investing in a good quality corner tamp mat is going to make the world of difference to your technique and give that extra attention to detail.
Available from good coffee shops and roasters or buy online right here.
]]>We have some fun new features which we will be trying out in the next few weeks, so keep an eye out for some promotions coming your way.
We will also be doing regular blog posts to keep up to date on the least barista techniques and latest bean offerings.
Cheers
Indy One Crew
]]>