Richard Kelly runs Green Cauldron coffee, a 100% Australian grown and owned coffee business based in Byron Bay, NSW. FOODO dragged Richard away from his coffee roasting to ask him a few questions about what sets Green Cauldron Coffee apart from the competition.
Why did you start your coffee manufacturing business? First of all we had an unflinching passion for the product. Appreciating good coffee is easy, taking the plunge to grow and process your own requires something much, much deeper.
Where does the name ‘Green Cauldron’ come from? Green Cauldron Coffee takes its name from the region which it grows – Australia’s Green Cauldron, the largest volcanic shield in the southern hemisphere. From Byron Bay in the south and Mt Wollumbin (Mt Warning) in the north this vast caldera offers the perfect microclimate and growing conditions for producing premium Arabica coffee.
What are your favourite coffee blends? I find a lot of coffee blends on the market these days to be fairly generic. Blended coffee is traditionally seen as a way to highlight complimenting flavours within different beans, however these days with the explosion of espresso and cafe culture I think the emphasis has moved more to volume and consistency, which is fine but can get somewhat boring. These days I am really enjoying a lot more Single Origin coffees, especially the micro-lots from our farm. I think it’s really important to understand and celebrate the nuances between different regions, seasons, processing techniques and of course varieties.
Do you have any brewing tips? Our website has a great brewing guide <http://greencauldron.com/coffee/brewing_guide.aspx> full of handy tips on making great coffee. My general advice for coffee lovers would be to start experimenting with different ways to make and enjoy coffee. There are a few Speciality cafe’s popping up that offer preparations beyond just espresso. One great method that is easy and affordable for home brewing is the Single Cup pour over. It’s a simple way of preparing a drip style coffee and a really great method to experience Single Origin coffee. Last week I was drinking a Columbian, Carlos Imbachi through the pour over and it was just divine.
Is it true that freezing coffee once open locks in the freshness? I’m not an advocate of keeping coffee in the freezer. I believe that the extreme variations between temperatures – from freezer to brewing, as well as coffees tendency to absorb odours (think frozen fish, meat etc) are a big enough deterrent. The important considerations for fresh coffee are firstly to only buy what one can consume fresh, secondly, if possible grind on demand and lastly (and importantly!) try to reduce the amount of direct light and air that it comes into contact with. Personally I keep it simple and store coffee in an airtight container in a dark, cool place like the pantry.
What is your favourite food? Anything local. Australia’s Green Cauldron is blessed with such an array of fresh an interesting produce. My perfect meal for a Sunday with friends would be a fresh, line caught Snapper from the Byron Bay Sea Food Market. I’d cook it in alfoil over hot coals with a side selection of seasonal greens from the Bangalow farmers market then wash it all down with cold glass of Stone and Wood Draught Ale. Perfect.
Is there anything else we should know about Green Cauldron Coffee?
We’ve just entered a five year research partnership with Southern Cross University to identify and develop techniques, from crop to cup, to produce a truly distinctive and world class Australian coffee.