Coffee
What you should know about your next cup of coffee...
The creation of caffe espresso is a very delicate and exact art which is widely misunderstood around the world...
To begin, we could ramble on and on about Robusta and Arabica beans, Ethiopian versus Kenyan Beans, we could even mention that great word "crema" a few times. However, there are more important variables to discuss about the intricate science of espresso coffee. Did you know that 99.9% of cafes and restaurants around the world overlook or simply do not know about this science? The Angel Cafe wishes to give you an insight into espresso coffee, one which is very rarely shared with the coffee drinking public.
The Difference - A good blend of espresso should feature predominantly Arabica beans and a small amount of Robusta. Arabica beans have a much more desirable taste than Robusta. We blend and roast small amounts of beans 'in house'. and have complete control over what beans we use and more importantly, don't use. The coffee roasted 'in house' at The Angel Cafe is roasted exclusively for The Angel cafe, the only cafe/restaurant in Toowoomba that does so. You can also purchase the same blend of guaranteed freshly roasted coffee to take home.
The Difference - Fresh is best. Once roasted, coffee loses most of its flavour and aroma in 7-10 days. It is a fact that most coffee consumed globally is stale. Of course, no coffee company is going to start to publicise this fact. From the supermarket to the cafe/restaurant, 9 out of 10 consumers have been and will be drinking stale coffee.
The Difference continues by using the most advanced espresso machines the world has seen since their invention in 1947. Our "Synesso" espresso machines are handcrafted and feature a P.I.D electronics system which stabilizes the temperature of the water that comes into contact with the coffee. 'Synesso' espresso machines are the first in the world to showcase such a crucial and brilliant feature. The Angel Cafe purchased Australia's first two of these machines. Stabilizing water temperature is of the utmost importance for the creation of a consistently great cup of coffee.
The Difference is in the grinding. Once ground, coffee must be used within seconds. It is a common practice for cafes and restaurants to use grinders that grind a larger amount of coffee than is needed for one shot of espresso. The huge problem with this is the coffee goes stale within minutes and sometimes seconds. Contrary to what any coffee company will tell you, ground coffee cannot be stored in any way to preserve its freshness. We use a highly specialised grinder that only grinds enough for one cup at a time. This means that the coffee you purchase here, including decaffeinated, is guaranteed fresh for each and every cup."
